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Attila Meinhart Cheese Chestnut so good #21

Goat cheese parfait plated dessert with pear, chestnut and pecan by Attila Meinhart

Goat cheese parfait plated dessert with pear, chestnut and pecan by Attila Meinhart

Tomato, black truffle, Matcha green tea and Goat cheese are the stars of the creations that the Hungarian Attila Meinhart brings to so good #21 from his arena, the majestic Four Seasons Hotel Gresham Palace in Budapest. This chef of pastry descent, whose calling had already begun at the young age of 14, has traveled all over the world on board a major cruise line, has visited ports as distinguished as a Michelin-starred restaurant in London and has even run his own pastry shop in Switzerland. However, for his taste, it is important to have a good technical base of French pastry, and to combine it with the influences and ideas of each country.

Gresham PalaceIn his case, nothing is richer than the Austro-Hungarian pastry culture itself, and which he himself proposes to update. But in addition to the necessary updating of symbolic desserts such as Apple Strudel, Dodo’s Cake or Sacher Tort, his style is nourished by flavors and ingredients more typically culinary. His proposals are less common in the sweet territory and have been reduced to the maximum when it comes to sugar content. The purpose is to refine the palette of flavors, and to leave the greatest prominence to each ingredient, thus, offering the diner a new experience and one that is more similar to that found on the savory side of cuisine.

Attila Meinhart himself presents this fourth creation from his inclusion in the magazine:

At this plated dessert I used winter flavors. I know that nowadays the fruits are available in each and every season, but they have the best taste when they are in season. It is important to have the right balance on the plate and to have the perfect combinations. It is important to add a twist with spices
and this beautiful planet is rich with exciting elements. I have a long ongoing collaboration with my photographer and I have learnt a lot when I comes to presentation. It is completely different when I look at a dessert through a camera lens. You will realize certain details that you probably don’t see from another angle.

Plated dessert photos: Antonio Fekete – Designfood
Ceramic. ERROR N’ MORE by Adam Sanzo