Matild Café Launches Spring With Renewed Gastro Concept

Food

Luxury hotel Matild Palace kicked off the spring season with a gastronomic bang, debuting a new à la carte menu at their Michelin-recommended restaurant, Spago by Wolfgang Puck, and also revamping the offerings at Matild Café & Cabaret.

The menu itself, however, was not the biggest challenge in the development of the gastronomic concept of Matild Café & Cabaret, which is exceptional in food, according to a press release sent to the Budapest Business Journal.

"We had to take into account that the café not only operates as a café but also hosts a number of prestigious events, cabaret shows, and Sunday brunches. Coordinating these is perhaps the biggest challenge for us," says Attila Fehér, executive chef.

A new addition to the café's menu is one of the signature dishes of Spago Budapest by Wolfgang Puck, which operates for dinner service only, but as of now the crowd favorite dish, the Chinois chicken salad with sliced napa cabbage, cashew nuts, crispy wontons, and a chinois dressing is available during the day as well, at the café. The Spago Schnitzel is also available at the café.

Wolfgang Puck and Attila Fehér's shared passion for local, farmers' markets is reflected in the offerings: the menu, rich in fresh spring salads, is as much about traditional goulash soup and spicy roasted cauliflower as it is about black angus sirloin burgers and spaghetti with Beverly Hills homemade meatballs.

"For the new menu, it was very important to have simple, seasonal, and easy-to-understand dishes, we tried to avoid heavy courses and replace them with lighter ones. In line with Wolfgang Puck's philosophy, it is very important for us to use as many local ingredients produced and available in Hungary as possible. Over the past two years, we have worked with a number of Hungarian small-scale producers from whom we order meat, vegetables, and dairy products. We work with several suppliers who produce their products specifically to our requirements. I feel that there are a lot of artisanal products and ingredients in Hungary that could be worthy of inclusion in a five-star hotel," notes Fehér.

The executive chef considers spring to be one of the most exciting seasons for ingredients, with asparagus, radish, and strawberries being his favorites.

"There is a lot of potential in the way we use spring vegetables and fruits. From eating them raw to fermenting them," he adds.

Executive pastry chef Tristan Tuaud continues to be responsible for the café's dessert menu, featuring the likes of the Chocolate Tonka Pear Tart alongside classics like the Rákóczi cake and the house specialty Matild cake, which features a hazelnut sponge cake base, cream liqueur, almond marzipan, and milk chocolate glaze.

Tuaud is also in charge of the bakery and pastry selection at Matild Café & Cabaret's sunday brunch, which debuted on April 2, featuring croissants and homemade pain au chocolat. The brunch, which takes place every Sunday from noon to 3 p.m., offers a wide selection of international dishes and traditional favorites.

"I think a good Sunday brunch is all about indulging in the abundance of flavors and choices. In my opinion, the magic of brunch here is the quality of the place itself, the exceptional atmosphere, the live music, the food, and the desserts, which make Matild Palace stand out from the rest. I can't think of a better place for family, friends or an intimate Sunday lunch," says Fehér.

In addition to delicacies prepared by Wolfgang Puck’s local team, the family-friendly event has a special focus on children, with playful activities, a kids' menu, and a special dessert and waffle corner.

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