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Star pâtissier’s award-winning pastry creations debut in Budapest
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Attila Menyhárt is the first Hungarian pâtissier to have won the prestigious competition putting Hungary’s pastry profession on the world map. Guests of Four Seasons Hotel Budapest are now invited to taste his award-winning creations available at Kollazs Patisserie.
Attila Menyhárt, Pastry Chef of Four Seasons Hotel Gresham Palace Budapest since 2018, won the Central European Finals of the World Chocolate Masters competition for his artfully executed, cocoa-inspired creations. Attila is the first Hungarian to compete in the Finals of the competition, due to take place in Paris this October.
Taste the award-winning chocolate specialties available at Kollázs Patisserie
On the occasion of winning the Central European round, Attila Menyhárt has set out to translate his visions of the future of chocolate into desserts and patisserie items that are available in KOLLÁZS – Brasserie & Bar. Locals and hotel guests alike are invited to taste the artfully executed chocolate creations..
“Whether for dessert, snacks or bonbons, the shape of the cocoa bean was the central focal point.
The dessert shows a cross-sectional view of the cocoa bean, that forms a flower shape. The snack is designed to convey the experience of cutting a real cocoa bean in half. And finally, the bonbon is a simple and clean shape, but simplicity is characteristic of all of them. The serving vessels are also linked to the cocoa bean and, therefore, fitting wellwith the artistic vision”, describes Attila Menyhárt.
World Chocolate Masters
The World Chocolate Masters competition is the biggest international confectionary competition and the only one dedicated to pushing the boundaries of chocolate creativity. Organized in the first half of 2022, the Preselection focused on the theme of ‘Tomorrow’, where the best pastry makers of numerous regions showcased how the future of chocolate should look like by employing different tools of the fields of art, science, design, and technology.
In the Central European Finals, Attila Menyhárt’s chef-d’oeuvre was a 100% vegetable-based bonbon and chocolate sculpture weighing 5 kilograms and prepared under 8 and a half hours. Incorporating Hungarian specialties in his creations, like lavender from Tihany, peppers from Szeged and pumpkin seeds from Őrség, the head confectioner of Four Seasons Hotel Gresham Palace wowed the jury. Attila won the first place for his meticulous design and maximalist approach, beautifully integrated in the competition entries, moreover, he has also received the audience award for his chocolate statue.