Turn of the century menus at the competition

The Gödöllő Vicinity Regional Tourist Association and the Budapest Business School of Commerce organized the Dr. Ketter László Traditional Culinary Competition for the 14th time this year.

The teams of 3-5 people of traditionalists, professionals and college students could enter into the professional competition with menus from the period between 1880-1910.

The organizers highlighted that during the turn of the century, interest in international gastronomy strenghtened in Hungary. The effects of the Austrian and French cuisine appeared in the menus, resulting in the expansion of Hungarian food supply.

The winning menu was: mushroom soup with cognac and dill crab dumplings; venison loin with foie gras, Spanish orange sauce, red cabbage and potato pumpkin tower; Flodni with blueberry and poppy seed filling, berry sauce with basil and vanilla ice cream.