One of the most exciting gastronomical event series will kick off in February at
Larus Restaurant
, near
Gesztenyéskert
.
The classic dishes of
Bretagne
on a separate menu, with no restrictions, between February 19 and 21.
With
France
being the “native land” of modern gastronomy, it is no wonder that French gastronomy and the related terms have been talked about a lot recently.
Gastronomy
, the appreciation of flavors, has also been one of the most popular topics of our time, among young and old alike. The influential role French cuisine plays in world gastronomy is undoubtable - its reach, influence and versatility almost impossible to track.
At Larus Restaurant
chef Péter Várvizi
will present this versatility through a truly unique event series discussing France’s most important gastronomical regions.
Over seven years Péter Várvizi has worked at many places from the Alsatian 3
Michelin Star
-winning Auberge de l'Ill to 3-star Michel Bras, located on the Aubrac plateau. He’s been all over France, and he’ll convey all the knowledge and experience he’s gained through exciting dishes and flavors.
In order to maintain a casual spirit, Frances gastronomical gems that “everyone must know” will be presented on a separate menu with no restrictions. Over three
thematic
days Larus Restaurant awaits guests with the usual opening hours and setting.
In the first part of the event series “Gauls in Buda - French gastronomy at Larus Restaurant”
Bretagne
, called “France’s pantry” by Charles de Gaulle, will move to Larus Restaurant
for three days from February 19
(Thursday, Friday, Saturday).
The series will continue
in the third week of subsequent months
until the end of the year. For all details on the “stops” of the gastronomical tour visit the
website of Larus Restaurant
.
