Ox Cheeks Retro style, pearl barley risotto and traditional fish soup. Such dishes can be found in the new Bistro in Copenhagen. The opening ceremony of the new Bistro was held on 14th of October. |
The restaurant was founded by local investors who are from now on the franchise partners of the Hungarian Bock Bisztró. Lajos Bíró, the executive chef of the Hungarian Bistro announced the opening of the new restaurant at a press conference this morning. The Danish group spent nearly a year in Hungary to find the appropriate partner. At the end they choose Bock Bisztró from a “Top10” list. They said that our Bistro was that restaurant which was the most successful in representing the Hungarian kitchen in a traditional but modern way and this could be also the key of success in Denmark.
The restaurant was founded by local investors who are from now on the franchise partners of the Hungarian Bock Bisztró. Lajos Bíró, the executive chef of the Hungarian Bistro announced the opening of the new restaurant at a press conference this morning. The Danish group spent nearly a year in Hungary to find the appropriate partner. At the end they choose Bock Bisztró from a “Top10” list. They said that our Bistro was that restaurant which was the most successful in representing the Hungarian kitchen in a traditional but modern way and this could be also the key of success in Denmark.
The operating conditions were secured by the Hungarian partner in a franchise agreement. The training of the Danish staff was also based on this agreement and the conditions include a regular check (on a quarterly basis) by the Hungarian management which is going to see if the outside partner complies with the “Bock Bisztró Standards”. The menu and the daily specials are put together with the recommendations of the business in Budapest. This means that in the future at least 70 percent of the Hungarian dishes will wait for the Danish guests, of course in a different “Danish” way by Lajos Bíró.
The opening ceremony in Copenhagen, of course, personally participated by Lajos Bíró - who spent the whole week in Denmark with helping the staff getting prepared- and the famous winemaker József Bock had and eight course menu. József Bock introduced each wine served for the dishes. It was a really great success when Lajos Bíró – who achieved the title “the culinary-gangster” by the Danish guests – and the head chef Viktor Varju walked through the restaurant with a huge pan giving the guests an extra portion of risotto. Then the chef told the guests that this risotto that they have finished, included a “few slices of something” (Hungarian “Disznósajt”) which consists of all those things the Danish people would never eat, namely: pork tounge, ears and more. The success was clear: empty plates were taken back into the kitchen. The absolute favourite since the opening is the Ox-cheek Retro style which is so famous in the Hungarian Bistro that they cannot take it off the menu. In Copenhagen they also bake a celery stalk under it, so the Danish guests can be satisfied because there is also vegetable in this course.
And with what did the Hungarian team come home? It was presented at the press conference: in the couple of days the boys have spent in Denmark, they have learned the traditional breakfast Smørrebrød, the Danish breakfast which is such a huge sandwich that it is mainly served in a soup plate and the old way of Danish herring was of course which was of course, served in a “different way”.
