![]() It was definitely a great honor, one that all chefs secretly strive for. Q: What did the Michelin star mean to you?Ī: At first, I did not believe it. I like to blend these things and that is how this whole story comes full circle. Or like in Italy, there are seven or eight types of oil in my kitchen and I cook lentils like a risotto, for example. For example, like the French, I use lots of butter, or innards. That is where it all began.Ī: I am in Hungary, I am Hungarian so Hungarian cuisine is my strength, that is what I prefer and to incorporate flavors from France, the Far East or Italy into it. I would also be warm in winter and have something to eat. That was when the family started thinking and we realized that cooks will always be in demand. But when I was at school I could not find an internship. I wanted to become a photographer, that was my hobby and my father has worked in this field all his life. ![]() “Some may regard it as heresy, but that is the way I like it: dusting it with sugar and eating it with a spoon.”Ī: I have always wanted to do creative things. His all-time favorite dish, though, remains peppers stuffed with spicy ground meat in a tomato sauce. When on the job, Sarkozi whips up dishes like pressed leg of hare with a duck liver cake in mere minutes, but, not being shy about it, every now and then he also ventures into fast-food chains for a taste of the other end of the culinary spectrum. The humble Sarkozi, who welcomed Reuters for an interview before opening hours, serving up glasses of water himself, says he has taken inspiration from previous bosses, including a ruthless perfectionist he jokingly described as a “genuine terrorist”.īut for him, like most others in his trade, it all goes back to his mother’s cooking, which he says is the foundation for all successful chefs that they can build upon in later years. The stylish bistro, opened nearly four years ago, serves about 150 diners per night and could barely keep up with a surge in demand since receiving the posh award in March, the third restaurant to be recognized with a Michelin star in Budapest. “By freedom, I mean that I do not like being pigeon-holed into certain categories, be it Hungarian, Austrian or French cuisine,” Sarkozi said, seated at an elegantly set table at Borkonyha (Wine Kitchen) in central Budapest. The 37-year-old Michelin-starred chef likes to think outside the box, describing his cuisine as free and rich in flavor, infusing traditional Hungarian meals with touches of influence from around the world, such as France, Italy or the Far East. But there is one person he has never dared cook for: his mother-in-law, whose mastery is a key source of inspiration. Chef Akos Sarkozi prepares food in the kitchen of the Borkonyha (Wine Kitchen) restaurant in Budapest, June 17, 2014.REUTERS/Bernadett SzaboīUDAPEST (Reuters) - Akos Sarkozi has delighted throngs of guests with his no-frills style, stripping down heavy Hungarian dishes to their defining flavors.
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