His proposals always have a culinary touch, with a broad French technical base and a career that has allowed him to travel around the world as a pastry chef of an important cruise line. Today Attila Meinhart sets up his base of operations in Budapest, in the majestic Gresham Palace Four Seasons Hotel. Among his current concerns, he is betting on recovering traditional Austro-Hungarian pastry to modernize it with a reduction of sugar, working with the most respectful ingredients, and, as we mentioned, the incorporation of culinary elements.
Pastry with clear flavors and a culinary touch.
My opinion is that flavors are more important than sweetness, and with less sugar the different flavors come through more strongly
Featured in so good #21