“Made in Hungary” is a brand created to showcase the quality of the Hungarian products. The organisers chose the 20 best chefs in the country and gave them the mission to create a dish with Hungarian foie gras of duck. Each restaurant’s sommelier had the challenge to pair this dish with the most prestigious Hungarian wine, Tokaji Aszú.
Baraka’s chef André Bicalho and his team have created a beautiful spring dish with seared duck liver, asparagus textures, matcha, and kumquat. The dish has been perfectly paired by our sommelier team of Attila Sutus, Geri Bitai and Geri Pongrácz with a rare 2013 Balassa Villő Aszú.
We would like to thank to the Dining Guide Gastronomy Magazine and the Hungarian Bocuse d’Or Academy that they have chosen Baraka to be part of this wonderful cooperation.