Chef's table
Be our V.I.P. guest at the Chef’s table.
Invite your friends or business partners and welcome them as host at XO Bistro restaurant, where Mr. Regős prepares and serves his self-made specialties for your guests. The menu is compiled according to the best quality ingredients the chef could buy at the time and to his imagination, which was partly inspired by techniques seen in the three Michelin star Salzburg restaurant Ikarus. The menu aims to apply the ”sous vide” and „molecular” techniques, and use only Hungarian quality ingredients to please those curious or fond of culinary gastronomy. When planning the menu, the Chef emphasizes on the five basic senses: smell, taste, coluor, texture, presentation.
A taste of our menu prepared with „sous vide” and „molecular” techniques:
Champagne cocktail with cassis caviar- a molecular technique.
Pear and foie gras cake smoked on cherry tree shiver with „sous vide” technique (25 minutes under vacuum in a bath of 68 degrees Celsius water).
Avocado shrimp salad, in crispy parmesan cone- a molecular technique.
Pink roasted duck breast with potato flan and thyme red wine reduction. This dish is a combination of molecular and sous vide techniques. (25 minutes under vacuum in a 60,5 degrees Celsius water bath.)
Aside the special dishes we offer the finest wines of promising vineyards.
For reservation and more info please contact our chef, Péter Regős on phone: 061 411 0111
or send an e-mail to:regos.peter@treffort.hu.
I await your honorable visit, Peter Regős.