26th of May 2010

26th of May 2010

At this event the menu was cooked by Mr. Lajos Bíró, the Head Chef of the Bock Bisztró
restaurant matching to the great wines of the presenter Mr. József Bock the famous
wine-maker of Villány, who introduced personally his excellent wines.

Wines and dishes:

Bock Italian Riesling 2008
- Olive caviar with anchovy
Bock Linden leaf 2008
- Goose liver 2 times (goose liver sushi & white chocolate with goose liver mousse)
Bock Rosé 2009
- Pig with salmon, served with horseradish enriched lemon ice cream
Bock Portugieser 2008
- Fish soup Dunakömlőd style with home-made noodles and baguette enriched with fish roe mayonnaise
Bock Royal Cuvée 2006
- „Feet“ (lamb shank with basil, chicken foot with fillet)
Bock Cabernet Franc 2008
- Beef tenderloin fillet in crown of goose liver with napkin dumpling
Bock Syrah 2007
- Chocolate Brulée with tobacco ice cream

All the seats were already taken several days before the event, so 70 guests could enjoy the meal- and beverage specialities presented by the star chef and star wine-maker.

Pictures taken on the event can be found in the photo gallery.