Richer in experience

The runner up of the “Tradition and Evolution” competition organised by the Hungarian Gastronomic Association was Gábor Molnár, chef of Enoteca Corso. Upon an invitation from Philipp Oser, he has spent a week working in Cheval Blanc, a restaurant in Basel with a Michelin star. Had also worked in France previously, in Jankó contemporary Hungarian restaurant, in Vörös és Fehér and its successor Klassz. He joined the team of Enoteca Corso in April 2008. He has found the German-Swiss restaurant structure the most interesting so far, with the time spent in Cheval Blanc the most useful. The work of the chef there is highly creative, because he is assisted by 3-4 cooks who can be trusted and relied on unconditionally.