Chefportrait on Dining Guide. André Bicalho spoke about his roots, about the grandma’s kitchen, about Hungarian ingredients and his international team.
“It is very important for me to use local ingredients, but this is not always possible. I have to use a completely different source because of the Asian food and I did not force anything. The shell comes from the United States, the lamb from New Zealand but the deer, for example, and I’m perfectly happy with it – the main thing above all – the quality. If we come up with a new meal, we’ll look at what kind of local ingredients we could find, after we look the French market and so on. And we will choose the one that is the best, regardless of price.”