#foie gras Archives | Zlatý Kľúčik

Chef Viliam Beňo introduced a new culinary concept that combines French charm with Slovak tradition

Cell Admin2023-09-29T15:08:12+02:00September 6th, 2023|

The love for traditional and world cuisine inspired chef Viliam Beň and his team to create a new à la carte concept. With their culinary art, they once again combined elements of French and Slovak cuisine into one whole. They have created dishes that alternate flavours, but with an emphasis on freshness and seasonality of ingredients, all with a vision of a commitment to cooking and sublimating what nature is currently offering us. A fusion of two worlds. This is how the new à la carte menu, which was recently designed by chef Viliam Beňo in collaboration with his team from the hotel restaurant Cle D'Or, could be described in a nutshell . The new menu concept emphasizes the elements and authenticity of Slovak traditional cuisine combined with the mastery of French gastronomy. However, do not expect boredom. Get ready for innovative plating and dishes that are prepared to a high technical standard. With this menu, you can discover some of the best dishes from our region, a play of colours and flavours with a touch of French elegance. [...]

Créme Brulée

Cell Admin2023-06-22T07:39:26+02:00June 22nd, 2023|

Delicious, chilled egg custard with caramelised sugar icing - a classic of French cuisine. Background information:The dessert consists of basic ingredients such as egg yolks, sugar, cream and vanilla. Translated into English, we would say that créme brulée is a tanned cream. Sweet temptation has a beneficial effect on the nervous system and, thanks to the egg yolks, contains many minerals and vitamins.History:This world-famous recipe appeared in 1691, which suggests that this dessert is a true classic. The first mention is in Massialot's recipe book. This master charmed Philip I, brother of Louis XIV, with his culinary skills. Since then, the dessert has spread all over the world.Preparation:It is very simple. The custard is boiled in a water bath and then cooled. A thin layer of sugar is poured over the cooled surface of the cream in baking dishes called ramekins, which are then caramelized with a flame. A caramel crust - custard - forms on the surface. In traditional recipes, no flavourings are added to the custard. Today, however, a variety of fragrances, essences taste of liqueurs and various fruits [...]