Our “Father Christmas” supper is always an eagerly awaited part of our preparations for the holiday season. This year the event was held in Hungary’s most exclusive hotel, the Four Seasons Gresham Palace. Now in its fifth decade the hotel welcomes world-wide guests - except from the Antarctic they add with a smile. Built in early 20th century it is an outstanding masterpiece of Hungarian Art Nouveau architecture, part of the World Heritage.

The colour red is an important element in our tradition for this event. It appears on the invitation, the ladies and men’s clothing as well as the festive decorations.

This year Executive Chef Árpád Györffy, Maître Rôtisseur, and his team achieved red throughout the entire menu. Using red ingredients they delighted us with great ideas, creatively and innovatively presented on exceptionally beautiful, elegant china with great taste and friendly service.

The welcome bouchées dressed in red were followed by foie gras tart with red pomegranates and brioche. Admired by even the most refined palates, the hot hors d’oeuvre was ravioli brilliantly made with crabmeat, red lobster sauce and tomatoes.

For the main course Chef conjured up the perfect venison dish with reimagined blood pudding and beetroot. The Hungarian and French threads ran discreetly through the whole menu appearing with a flourish in the selection of cheeses.

Rarely is recognition expressed with a loud applause. When dessert arrived - a white ball with a fine veil of red “snow” - it was received with unanimous enthusiasm.

Our host, Gerd von Sierakowski, the hotel’s Food and Beverage Manager, supervised the harmony of drinks and food resulting in expected perfection. He also told us about future plans for the hotel focused on maintaining the highest quality and continuing to attach great importance to protecting the environment and to sustainability.

Executive Chef Györffy’s expertise, professional dedication and his philosophy could be perfectly observed throughout the wonderful menu. He was assisted by Rôtisseur Erik Kiss, who worked under his guidance. Chef Árpád had prepared Erik for the International Jeunes Chef Competition held in Taipei this year where he represented Hungary.

Maître Rôtisseur Rachel Raj delighted us with the gift of a Father Christmas marzipan cake and an excellent game idea. The groups at the different tables all took part enthusiastically in writing a thematic Christmas menu with creative fantasy names.

Vive la Chaîne!

Iván Novák
Bailli Délégué