Budapest’s Chez Dodo Celebrates 10th Birthday in 2024

Food

Chez Dodo, a little shop near St. Stephen’s Basilica that is considered a piece of Paris in downtown Budapest, celebrates its first decade this year.

2024 is the 10th anniversary of Dodo giving way to his passion and opening a shop where the finest ingredients from around the world come together to create fantastic desserts that make even gloomy Mondays seem a little better.

The anniversary, which Chez Dodo will celebrate throughout this year, is reflected in the pattern decorating its boxes, some cute mugs, and even scarves and tote bags made by the exclusive fashion brand Tomcsanyi. The collection is available at the shop and online (chezdodo.hu, available in English and Hungarian).

Dodo has also dreamed up some sensual spring desserts, with the Jardin des Sens (“Garden of Senses”) macaron and dessert collection now available at Chez Dodo.

“In my macarons, I’ve always played with ganache, the filling that hides between the two ‘hats,’ but this time, I’ve thought of a bold idea, and I’ve added exciting spices or textures to the hats, which is a cool addition to the taste experience inside the macaron,” Dodo says of the collection.

The Jardin des Sens collection features macarons with bold flavors, such as “Aphrodite,” made with a combination of chili, lime and raspberry, and “Artémis,” crafted with a combination of Ceylon cinnamon, an intense pistachio cream, and a tart but spicy cherry compote.

Naturally, the fans of the sweet, more conventional macarons will also find plenty of treats to pick from, such as “Perséphone,” made with Valrhona cocoa, and a chocolate-marshmallow ganache enriched with toasted cocoa bean crumble and a cream made with intense fresh passion fruit and Valrhona Inspiration Passion chocolate.

In addition, a giant macaroon is also available in a completely renewed form, with spring flower-like looks. In this specialty, pink almond blossoms are studded with pistachio crémeux and soft vanilla chantilly drops and complemented in the middle with a delicious homemade pistachio praline and fresh raspberry compote.

This article was first published in the Budapest Business Journal print issue of May 6, 2024.

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