Teasers

This year, with this event displaying the full-scope industry expertise as well as the latest infocommunication skills of the company, we strive to show how digitalisation brings businesses and communities closer to their own success. Watch the interviews conducted with the managers of T-Systems Hungary and learn more about the Symposium.

2016 is the year of gastronomy in Hungary. Following the success story of Bocuse d’Or, we will present the use of modern technology by displaying local, seasonal as well as artisan products. Also, we will use gastronomy to have a look inside the current trends of sustainability. Visit our gastro gallery and taste the culinary delights prepared with the help of the latest, state-of-the art kitchen technologies as presented in the menus of chefs of renowned restaurants.

Émile

PHILOSOPHY
Émile is the culinary haunt of Buda. It is a community space capable of satisfying any need, including breakfasts, business negotiations, lunches, light afternoon snacks, family dinners or cookies to take. Our guests are granted the highest quality in an informal and familiar environment.
CHEF: GERGELY KÖVÉR, FERENC JÓVÉR

MENU OFFER

LUNCH - SNACKS
•   Poached farm eggs, potato foam, truffle
•   21st century slice of Gerbeaud

Dinner - snacks
•   Black leg rooster pate in red wine
•   Émile slice

INGREDIENTS
All units in the house work with fresh and seasonal ingredients of the highest quality, and we consider it important to acquire them from Hungarian producers. We also have a farm of our own – still in experimental phase – and we use its products to an increasing extent.

TECHNOLOGY
We keep in mind the sustainability aspects not only for the raw materials, but also in case of the kitchen technology used. In the spirit of energy awareness, we work only with the best technological devices, at peak efficiency.

Back