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Entertaining, value-preserving and green—that’s a modern restaurant! | Piqniq pack—Part 8
What is the secret of the perfect sourdough bread? What can restaurants and everyday people do—apart from giving up plastic straws—to make their kitchens environmentally friendly and clean? How does a bistro need to raise the bar if it wants to offer an exquisite guest experience? What’s
gastronomy
Perfect minimum—Behind the scenes: pastry chef Attila Menyhárt
These days, many people choose confectionery as a career. Some, however, are not content with just learning the basics, but are constantly looking for challenges and inspiration, constantly improving and then aiming for the stars. Attila Menyhárt, or Meinhart Patissier as he is known internationally, has been working with desserts
románia
In the realm of éclair doughnuts | French Revolution
Glaze on the outside, soft filling on the inside: Éclair doughnuts entice everyone with such simple tools. You can find French Revolution stores in four locations in Bucharest: none of them will disappoint doughnut lovers.
The selection is rich with a wide variety of flavor combinations to choose from. In
pizza
Good people, good places | Big picture of gastronomy
In the final episode of our series launched in late October last year, you can meet the economist whose career as a confectioner started with a well-made chocolate truffle prepared as a gift to a co-worker, as well as the Hungarian princess of macarons, who started her adventure by leaving