Posts Tagged ‘France’

6 Aug

“ART ON THE WATER”- CITY PARK – AUGUST, 7 – 20. 2014 – BUDAPEST

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Moments of Central European Art Visual Art Festival (AMS) 

“Art on the Water”

Motto: “Melting Pot”

Where … around the Castle of Vajdahunyad

When …  Thursday, August, 7 until  Wednesday, August, 20. 2014.

Was announced to-day at the press gathering, that it is a pleasure to have this year the Art Moment at the City Park of Budapest. In the frame of Art on the Lake, around 20 programs will be organized with piece of works of arts to catch the eye whilst boating on the City Park’s lake, adjacent to the Castle of Vajdahunyad. On a 600 square meters an exhibition presenting art works by European, UAE and Hungarian artists. Those who wish to skip the boating may view the arts from the dock of the lake. During the evening time there will be concert, shooting films, literature discussions, discussion about art works on 600 square meters venue. It will be opened for the public, no matter being local, foreigners working staying as tourist in Budapest or throughout the country.

The arts festival aims is to bring closer the contemporary art of the domestic and artists and to provide an introduction and demonstration of emerging opportunities by the domestic and the already well-known artists. Simultaneously, there will be „room on the lake” for foreign talents to strengthen the connection between the international professionals. Here at the Lake the Art Moments will present a unique show from the usual contemporary art up to the gallery environment. By this  sophisticated exhibition a much wider audience can be present at the same time.

The abbreviation of the CAP comes from the English Contemporary Art Platform, in expressing the colors of contemporary art. The CAP is a modern and contemporary nonprofit art center in Kuwait. Aim is to support to-day’s or emerging artists, providing creative workshops, exhibitions, workshops, readings, cinema nights organized and to continually support the expanding library of art. Continuing the collaboration started last year, this year’s the CAP Director – Abed Al Kadirinek of the Art Moments of Kuwait will be here who is also an active artist and also arriving two other artists from the Arab region, Rima Chahrour and Kevork Mourad who will be also creating live performance on Thursday, August, 7 and Friday, August 8. on the spot. Their joint project title bears the state of the anxiety: war, destruction and creation.

What may be expected to the coming days by the visitors … Carried out on request of Art Moments, the Central and Eastern European Art exhibition focuses on the young and emerging contemporary art of the region. The exhibition’s sculptures, installations, videos and their hybrids will bring alive at the temporary exhibition space set on the City Park Lake alive. This is largely due to the intention of the exhibitors. The exhibition showcases constellations, which are both highly entertaining and humorous yet, at the same time confusing, making the audience uncertain and stimulating them to understand it, but bringing us closer to the true essence of contemporary art and understanding. Placing particular focus in the realm of applied art, Abu Dhabi Art Hub has assembled an extraordinary group of prestigious international artists  from Germany, Scandinavia, Ireland,Philippines, France , Canada,  4 Eastern European States, USA, South Korea,Mexico Arab North, Australia and Hungary have had already been at the Art Hub at the community oasis designed to live, to create, to exhibit at the platform for artist both local and creativity in the UAE, said Ahmed Al Yafei – founder – owner of the Art Hub.

Artist Zéro Kelemen – Hungary, statue welcomes the visitors arriving to the venue to admired the “Möbius ship” floating on the water. Will be presented the MOME and Mercedes-Benz joint project. The best of diploma exhibition … The “Worker” painting by Alexandra Evelin Hegedűs  – Hungary can be seen  on the spot. She graduated at the Faculty of Arts at the City of Pécs  (was founded in 1996 which is the only institution to provide the higher education in music and art, as well as visual arts programs in shaping the cultural life of the City, furthermore the Nation’s and Europe’s Art Moments. Sculptures formed of volcanic stones floating on the boards on the water titled “Mom Sees Into Water” by Imre Pistyur – Hungary. His motto: “For me painting is a study of reality perceived, a new cognizance of the world. The process of cognizance shows as new side of fality … this is what I call essential realism” Have to mention the Must see sculptures! Have the experience to lead your steps to the spectacular shadow art sculptures by Bassam Al Selawi (3 family members sculptures) and Maysoon Masalha. An another Hungarian artist  has worked in Abu Dhabi Marto Takat’s painting „Musaffah Seaside” About the venue he said: “Some contemplative workers and two old ships in the morning by the seaside of Abu Dhabi’s industrial district „Musafah.”

 H. H. Sheikha Alyazia bin Mubarak Al Nahyan – UAE … ” Most of our shapes come out from our thoughts and views, consists of beneficial or unbeneficed information we receive from the different forms of media. We become what we are by taking in what is fed to us through our screens … and as the saying goes…YA WHAT YA EAT!” Sheikha Alyazia drew the contours of her artistic career at an early age, adopting a unique approach in her paintings which are characterized by cultural reflections. A lists of art exhibitions and events she participated would be far long to long to give an overview, so therefore mentioning a couple of them as being at the “Emirati Expressions”, titled “39 Artists” in Abu Dhabi, which was arranged by the Ministry of culture on the UEA National Day. In 2011., “Fine Arts” titled: Abu Dhabi Business Women Council. Also in 2011 she opened her own solo art exhibition entitled “Dialogue” at the Artspace Gallery in Dubai.

Highlighting some  programs: Movie presenting famous photographer Vivian Maier’s life. Closing day of the Art Moments will be on stage „Cities of Mary”, the only opera by Astor Piazzolla – performance by the musical theater. Within the Art Moments events, to have the rhythm under your feet there will be a happy-go-lucky Salsa evening.

Joining the festival will be brought the “Cégér”,  is to address to designs of wine the labels of this year’s top 10 wines. At the same time the goal is  to introduce young vintners and help them enter the market, which is pretty hard task without a marketable brand image.

Further source: http://artmoments.hu/en

Update and snaps by Aggie Reiter

12 Mar

DAY3 – BOCUSE D’OR – PRE-OLYMPICS OF CHEFS – SIRHA EXHIBITION – HUNGEXPO – METRO CO. LTD. – BUDAPEST – 2014.

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A little summary of the past three days adventure in the culinary world. The HUNGEXPO held the SIRHA Exhibition out on 20 thousand square meters. A total of 300 exhibitors participated and nearly sixty lectures and conferences were held. This was perfect in timing to arrange the SIRHA, previously to the forthcoming international event of the Bocuse d’Or, to be held in every two years in Lyon – France. Other parts of the world also have pre-competition for chefs, such as in Istanbul, Shanghai and Geneva as well.

The Hungarian team in terms of preparation is extremely important to have a professional partner(s) in supporting to have the training period of the European Final of fish raw materials. The METRO  Co. Ltd., supplied the Sea-Food to the Bocuse d’Or competition from  France three products, the Belon oysters. From Scotland the Bouchot shell, and from Japan’s deep Sea arrived the coal-fish in a high pressure traveling 9,000 kms. from Japan to Budapest.

Last fall, at the Tradition and Evolution  has been selected the six candidates, who on March,12., enter  the “chefs-in-kitchen-world” with the ingredient materials provided by the Metro Co. Ltd. The Hungarian Bocuse d’Or finals each year tries to surprise and cook off the jury and this time they surely did. The preparation and training have begun several months ago. The last run was at the Metro Court Academy with Serge Vieira – French chef, the Bocuse d’Or winner in 2005, who  spent a couple of days training the competitors, and most probably the lads had to experience blood, sweat and tears. For the  Hungarian team in terms of preparation is extremely important to have a professional partner in supporting in also having during the  training period and at the European Final  fresh fish raw materials. The grand partner in this case was the Metro Co. Ltd.

Although the Hungarian gastronomy experienced chefs can prepare fish in many ways, but a particular challenge for them was not really Hungarian cuisine made which was  cooking ​ oysters, cod and muscles. However, seeing the eye-catching bowls, does not seem to have caught them on the job .

Bocuse d’Or chefs is an unofficial Olympics Game, but in this sence a Olympics of Chefs, whereas the same job goes for all the participants.

The winner of the Hungarian Bocuse d’Or was recognised by professional chefs received the award statue along with a cash prize given by the METRO Co. Ltd.

Many visitors made it to the Bocuse d’ Or day’s competition to be a part in  following the chef’s cooking day and  last but not least to find out who will be the winner to  represent Hungary by attending at the European Bocuse d’Or competition to be held this year in May at Stockholm.

The Bocuse d’Or is undoubtedly the world’s most prestigious chef competition. In 1987. Mr. Paul Bocuse  had a dream and when he woke-up   he turned his dream into reality by selecting 24 chefs from 24 countries to measure their imagination in creating spectacular culinary dishes. That wasn’t all, i.e.  … not enough to be the best, but must also ensure compliance with the strict rules, as preparing the dishes in the given time, with the amount of predetermined ingredients and having two dishes made: a meat and a fish, within the length of time of five and a half hours.

The competition hold his name: „Bocuse d’Or” and is arranged once every two years in Lyon – France.

The Hungarian Bocuse d’Or Academy was founded in 2009, being responsible for (in addition to domestic and international representation) the Hungarian gastronomy, also organization and management and preparation of selecting students to the Hungarian competition in Europe, Stockholm, and to the Lyon final.

The six selected young man in the finals cook  and gave the peak of the Hungarian gastronomy. Here are the first three winner chefs: Award winner Gábor Molnár’s. He is currently working in Hungary, but  is the chef at the Munich Geisel’s Vinothek.  His dish won the award as „The Best Fish” : Confit of cod, mussels tartar, fish avocado cream. Grilled oyster ravioli and jelly brown butter – sabayon. Organic field crops on the plate: yarrow, nettle, chickweed, violets, wild garlic stems, Eiskraut. Filled blood sausage, apple puree jelly. Fried bacon, herded potato cream hog. Foot-knuckle ravioli, salad seasoning. Beetroot. Other elements on the plate: pork leg chips, pickled melon, green herb oil. Rank the Second was  Daniel O’Shea, in „Best of serving” winning a special prize. He is an Irish-Hungarian man, chef at the  Alabárdos restaurant’s Budapest, Daniel’s dish looked as a still life painted on canvas. Well done! His dish was: Black cod with algae, fresh garden herbs and forest. Nettles Veloutee shell, black shell, black pudding cigar. Apple and onion in shell, oysters. Hufton pig, Mangalitsa bacon, leg, shank stuffed pasta. Blood ginger, tofu, Beetroot, cranberry, plum. Rank the Third: Árpád Győrffy, chef at the Café Pierrotin Budapest. His dish was: Black cod, oysters and zucchini. Marinated vegetables (asparagus, cucumber, shallots, carved radish) different textures. Green mussel stew with asparagus, citrus fruits, shellfish espuma. Pork Frikando bear with onion, thyme, truffle mousselinnel. Blood pudding beetroot and apple green, nail and knuckle stew. Braised cabbage apple compote. Cognac jelly.

At the Olympics of Chef’s, the Hungarian Tamás Széll achieved to finish the contest in the tenth place at the previous Bocuse d’ Or in Lyon.

Let’s have high hopes for the Hungarian Gábor Molnár to get even closer to the first place!

The chef’s dishes in the competition can be seen in the slide show.

Update and snaps by Aggie Reiter

19 Feb

NATIONAL RESTAURANT WEEK! – ROLLING NOT JUST IN BUDAPEST BUT THROUGHOUT THE COUNTRY BETWEEN MARCH, 19 AND 23. 2014.

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Talking about Hungarian food … many miss their Mum’s cooking, needn’t have to be sad, cause most of the restaurants during the National Restaurant Week will prepare their dishes  that will  bring back the home tastes which haven’t been forgotten.

HUNGARY WILL BE IN THE MOOD TO GO ON A RIDE, ENJOYING THE HUNGARIAN AND INTERNATIONAL DISHES DURING THE NATIONAL RESTAURANT WEEK!

MARCH, 17 – 23. 2014.

To-day, press and media representatives were called to participate at a hearing, held at one of the most beautiful venues in Budapest at the Robinson Timeless Kitchen  since 1989.  A place to visit, not just to eat and drink, cause at the Robinson your other senses are generated as well such as: a breathtaking view of Mother nature’s City Park and  in between the Robinson  a wide pond splits apart the area from the Vajdahunyad Castle, which is at an arm distance to watch the day-goes-by through the restaurant’s wide windows while enjoying the yummy delights.  A venue which cannot be left out to visit by tourists or foreigners staying, living in Budapest.  After this short intro of the Robinson whereabouts, coming back to the topics regarding to the press call whereas,  László Árpád – owner Robinson restaurant, Balázs Csapody – owner Kistücsök restaurant, Attila Kaszab – business director Godunov Russian-European restaurants, and Tamás Borbély – owner Borbély Family Winery at  Badacsonytomaj … “A land of fiery wines and volcanic flavors!”  welcomed the press representatives. The Borbély winery won the Hungarian Wine Academy award in 2012 and 2013.  László Árpád spoked about the National Restaurant Week around the World. There are DiningCities beside Hungary around the World in South Africa, Austria,  Spain, Netherlands, Belgium, Italy, Singapore, United Arab Emirates, China, France, Germany, Hong Kong, Luxembourg, Romania which holds their local national restaurants week specialities. Beside Budapest, throughout the country list of five best Hungarian speech-enhancing wines will be in company. At the Robinson  the meals  will be in company brought from the Borbély Family Winery. The Robinson Timeless Kitchen has just opened after the building’s renovation with also adding an extra upstairs floor.   Again, this year more than a 100 top and mid-range restaurants will be offering visitors, usually 3-4 kind of starters or typical Hungarian thick soups, main course and the sweet tooth lovers will be flying high tasting mostly Hungarian cakes and satisfying confectionery delights for all ages.  Booking a table in advance is easy as 1,2,3, at the http://www.etteremhet.hu website.  “The 50 Best Hungarian Restaurant” participating in the program will do their best to serve their guests, so cut-off  dreaming. cause the mouth-watering  menu for lunch or supper is awaiting their guests.  The DiningCity international restaurant recommendation in March for the 6th time this year  in Hungary which is organized by the increasingly popular.  The event ‘s popularity indicates that in recent years has multiplied the number of visitors, as last recorded number was 19.227 visitors choosing the high range (in 2011, the number of guests  were 4,427). Great opportunity to get to know not just the sights-and-sound of Budapest – Hungary, but to find your special taste enjoying high quality, 3 course lunch or supper menu for only the price of 3300HUF. All you have to do is just select from the list of the participating restaurant, hit the date and the number of persons you wish to spend  some time to enjoying Hungarian or International food.  Dispatch Guests with bookings will receive instant confirmation of booking by e-mail, reflecting the reservation has been successful. Can not reserve a table by hand, nor via telephone . The online bookings system is only holding the registration at the above website and on the same website the cancellation can be made as well.

At the end of the press gathering, László Árpád – owner Robinson restaurant  invited  the participants to a taste the full selection of 10 …  yes …  ten  delights of the house to be served during the National Restaurant Week.  Appetizer: Chili-coconut milk flavored, pumpkin cream soup, marinated pike perch, blueberries …  Beef carpaccio, sun-dried tomatoes, parmesan cheese …  Buffalo chicken wings, blue cheese sauce, celery. Main courses: BBQ spare ribs, Robinson steak potatoes … Pappardelle, gorgonzola and pears, stripes of beef tenderloin … Chicken ”stew”, cottage dumplings, cucumber salad. Desserts: Floating islands … Chocolate cake, dried apricots with vanilla … Robinson profiteer.

Last but not least, after each-and-every dish ,  noble wines  from the Borbély Family Cellars were supplied to the invited press individuals. Must say a grand selection of wines.

These dedicates at the Robinson can be chosen by the guests from the list of meals and everyone can create  their own 3-course menus.  So grab your chance, get into the mood to learn about the places and restaurants thus enrich new impressions and experiences in Budapest – Hungary.

Update and snaps by Aggie Reiter

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