KITCHEN HARMONY

THE HEAD CHEF - JÁSZAI ON BOARD - SPRING FAIRY TART - KAMERMAYER PROJECT OFFICE

T H E G E R L Ó C Z Y C A F É P A P E R

TAMÁS T. NAGY ---->

If you can’t imagine that, imagine a railway crossing where the barrier is lowered after the train has left the station. I guess we all agree that, mildly speaking,

this crossing would be dangerous – and no one would want to be a station master or a truck driver there. I can’t deny that passing by some kitchens in the past

I’ve had a feeling that someone has been hit by a train. There was smoke, there was yelling and cursing, and I only survived the accident by not eating what was

put in front of me.

To sum it up, I guess we can agree that we do not visit a café for train rides and we wouldn’t want an idiotic station master to prepare our lunch. We need a trust-

worthy relationship in order to let someone fill our plates. Although both the station manager and the head chef wear a hat, unless they lost it somewhere, even

by looking at them we can tell they represent different styles. I’m not saying I wouldn’t eat the carrots from the vegetable patch behind the station building, or that

I would have anything against the rooster raised there, but I wouldn’t trust the station master to prepare the crested confit, that’s for sure. I only have the urge

to bake the meat on a coal shovel, preferably in the open field, to avoid pleasantries. (There’s a limit to pleasantries, even more so when I’m hungry.)

Coming back to the gas heating, the world of kitchens and the role of the head chef, I have to admit that I greatly appreciate chefs. Most of them are sensitive (even

if they can’t cook), some are hysterical (the reason being a childhood trauma), and in some rare cases they are talented and possess a character, a distinct style.

The one thing in common for all chefs is that anything and everything that happens in their kitchen is their responsibility, even if they themselves aren’t

to blame. Cooking and conducting a kitchen are not the same. The chef is a performer, a leader of the ensemble from opening to closing, managing the interplay.

He manages the pace to which the whole kitchen adapts, as this is the cornerstone of everything. He makes decisions concerning supply issues, he determines

the character of the food, what it should express, and how all details are intertwined. The summary of his decisions is called interpretation. He sets a target and

reaches it through his vision.

A modern head chef not only manages the kitchen but also participates in administrative tasks. He practically rules over the chaos. To do this, he gets full control,

at most his habits control him, but there are no mandatory rules. One can know more or less how to conduct a kitchen and there are some common norms, but head

chefs do not abide by the law as opposed to traffic cops. If needed, even the boundaries of propriety can be overstepped. What matters is that everyone around

him reads the signs...

The show begins at Gerlóczy shortly. The conductor took his place next to the mise en place, the head chef, Mr. Tibor Jászai raised his spoon. The new season

starts. It’s time for everyone to sit back and enjoy the show.

Quiet please!

THE HEAD CHEFIMAGINE A KITCHEN WHERE NOBODY’S IN CHARGE. WHERE THEY’D START COOKING THE SOUP WHEN IT SHOULDHAVE ALREADY BEEN SERVED. WHERE ONE WOULD START FRYING MEAT ONLY TO REALIZE THERE ARE NOMATCHES. A KITCHEN WHERE THE STAFF WOULD REPORT TO WORK IN SEQUENCE OF PASSING AWAY AND THEWAITER WOULD TAKE ON ORDERS KEEPING THIS PATTERN IN MIND.

WHAT IS A GUEST AT GERLÓCZY LIKE? WE ASKED OUR REGULARS, AND WE KEEP ASKING THREE OF THEM

FOR EVERY ISSUE, HOPING THAT WE CAN SOLVE THE MYSTERY OF WHAT MAKES A GERLÓCZY GUEST.

1. On the first sunny weekend our small family will probably go on a waterfront trip where we will of course take our dog, Nellyke.

2. If you mean what gives me power then it has to be music, I often gain power through music. A good concert keeps me going for weeks!

3. I became vegan half a year ago, so I am curious to see the new menu.

4. I am a spiritual person who finds beauty in the tiniest of things, and I wish to share this through my photos.

5. An important habit of busy weekdays is a common family dinner.

6. At the moment I am developing my website.

1. On the first sunny weekend I will take a walk on Margitsziget, starting from Árpád Bridge towardsMargit Bridge and I will enjoy its quiet, its noise, the air –the whole feeling.

2. I think I’m especially good at sorting out issuesbrought on by life through compromise. They call it crisis management these days. This is needed in dealing with personal matters and official ones alike.

3. I can't go wrong with the fish dishes! I love them .

4. It is hard to tell what one believes in nowadays. What is certain in our world is change. I believe in the power of self medication as long as the process is successful.

5. Morning exercise –I run habitually every morning and this positively influences my wellbeing

6. I have been working on optimizing electricity and gas consumption parameters of banks, hotels, theaters and restaurants for the past 12 years, resulting in reduced consumption and costs. For several years now I have been also working on reducing the costs of the whole building complex of Gerlóczy, both the restaurant and the hotel, with the support and cooperation of its management.Based on the actual cost savings achieved I can conclude we were successful.

I think I will go rowing on Kis-Duna after just running during the winter months. I will of course also take my daughters out for a bike ride and excursion.

Perhaps my patience... that I charge up every now and again with music, sports, being by myself or doing something creative.

Gerlóczy never disappoints, I’m certain I won’t be disappointed this year either.

A job well done, honesty, people, and lots of other things –mainly that eventually everything finds its due place.

Bedtime story and goodnight kiss.

I am working in Mihály Vitkovics Street, on a pop-up store –we are displaying a spine stretching chair of Finnish design, people can try it out for free until the end of April. I also create bags and scarves under the brand name Bagit.

KRISZTA NÁDASI JÁNOS RÉH GITTA BARZ

1. - Spring is here, what will you do on the first sunny weekend?

2. - What is your superpower?

3. - What will be your favorite item on the

new Gerlóczy menu?

4. - What do you believe in?

5. - What habit is part of your everyday routine?

6. - What are you working on right now? ?

? GERLÓCZYGuests’Response

Illus

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G: How did you become a chef?

JT: I was born into a family of teachers and restauranteurs. I originally planned

to become a teacher of geography and history, and then in 6th grade, when

asked, my response was that I was going to become either a teacher or a chef.

After graduating from high school I went to BGF following the advice of my

teacher, Gábor Zsolnay, because I wanted to merge the family tradition and

teach history in a vocational school. I graduated as a management trainer

and then went to vocational school to become a chef. I am lucky that wherever

I went, I had really good teachers. I was also easily motivated, I really liked

competition.

G: You have strong French ties, I presume this has something to do with the year

spent in Vialas next to Patric Pages, a Michelin starred chef. How did this oppor-

tunity come by and what is the most important thing you’ve learned from him?

JT: I met Mr Pages for the first time at the end of the 90s, at a French cuisine

competition for young Hungarian chefs, organized by Sopexa (a marketing com-

pany publicizing French goods, Ed.). (The organizer of the competition was

Tamás T. Nagy, whom I have known for a long time). They organized 3 competi-

tions in 3 consecutive years. I finished 3rd in the first competition and Mr Pages

saw I was very discouraged. He came over and offered that I go to Vialas for a

year to study. Of course I accepted. It was a tremendous experience. I spent my

time next to Mr. Pages in the kitchen, together with an international team from

6 AM to 11 PM – there were Italians, Japanese, Spanish, French, and Hungarian

students. We had a common breakfast each morning at 6, that’s how we started

the day off. If one was lucky, they could join Mr. Pages to go to the market where

he explained what to pay attention to with each ingredient, why he chose

exactly what he did. There was also a girls’ dorm in Vialas, so the year spent

there was not only useful but also pleasant.

G: Mr Pages asked for a surprise meal from you for his birthday. This is how the

famous “tenderloin in a cigar box” was born. Have you continued to come up

with such spontaneous, creative new innovations?

JT:Mainly I am interested in reinventing forgotten ingredients, rethinking them.

For example we have completely forgotten about the Danube carp. Since

I’ve been living in Szob –I’ve become somewhat of a provincialist –the fisher-

men there have introduced me to a common carp living in the Pilismarót bay.

Its meat is red and everything we think of the fish in the Danube –well, it is not

true. I took it to a chef’s meeting (a regular meeting of chefs, Ed.) and I prepared

it with sugar snap peas. It was a great success and ever since many of them

have been using it. The local fishermen sometimes surprise me, some mornings

I just find a landing net of fish thrown over my fence.

G: What trends, tastes affect you–apart from the French cuisine?

JT: I like Asian food, I love sushi. I also like venison, so being close to Börzsöny

is especially convenient; my hunter friends supply the ingredients.

G: What do you think about Hungarian ingredients? Many seem to think that one

must go at least to Vienna to obtain good ingredients.

JT: Unfortunately meat products do not have a standard quality. But we are good

on the vegetable and fruit front.

G: We are about to change the menu at Gerlóczy. Will your presence be palpable

in the spring menu? In what way? In what direction are you taking the cuisine?

JT: Of course! Gastronomically my primary aim is to strengthen the French bistro

line. We’ll introduce French gastronomical regions. We’ll do this in a way com-

prehensible to Hungarian taste, and we will strive to use Hungarian names

instead of unclear French expressions.

We plan to put boar on the menu from the Cevénnes region, which will have

a simple name: boar ragout with berries. All that will be on the menu is the name

of the main ingredient (mainly French), the side dish and sauce. There will

be piglet trotters from Normandy – that will be called baked trotters with apple

and calvados. There will be few items on the menu but those will all be perfect!

And there will be many options to be creative when it comes to the daily

specials...

HIS HOBBY: LIFE ITSELF,HIS LOVE: FRENCH CUISINE,

HIS IDOL: GUY SAVOY

IN HIS KITCHEN CHEFS ARE FORBIDDEN TO TALK ABOUT 4 TOPICS: FOOTBALL, SEX,

TV SERIES, AND DRUGS. HE IS ONLY INTERESTED IN WORKING WITH PEOPLE WHO ARE HAPPY TO

SHOW UP TO WORK EACH MORNING.

WE INTERVIEWED TIBOR JÁSZAI, THE NEW EXECUTIVE CHEF OF GERLÓCZY SINCE JANUARY.

FRANCIA KONYHANYELVTERRIN (fr. terrine):

A fairly deep dish with straight sides, grips or handles, and a tightly fitting lid that rests on an inner lip. Terrines are manufactured in a wide range of sizes,

they can be made of glazed earthenware ( with the lid sometimes shaped like an animal) or of porcelain, ovenproof glass or even enamelled cast iron.

The food cooked or served in such a container is also known as a terrine. The word terrine in France is also the name of a stoneware utensil shaped like

a truncated cone with a wide rim and, sometimes, a pouring spout it is used to hold milk or cream, to work a forcemeat or a paste or to steep a food-stuff.

A terrine may also be a simple serving utensil used to present dishes such as pickled herring fillets or mushrooms à la grecque.

VALOUTÉ (velouté, fr. - silky):

One of the basic white sauces, made with a white veal or chicken stock or a fish fumet, thickened with a white or golden roux. Numerous other sauces

are derived from it: allemande, caper, poulette and mushroom sauces (from veal velouté), ivories suprême and aurore sauces ( from chicken velouté)

and cretonne, cardinal and Nantua sauces (from fish velouté). The basic velouté can also be used as a basis for making smooth, fine but rich soups.

Velouté soup: Thickened with egg yolks, butter and cream.

SABAYON

French name for zabaglione. The name is also given to savoury mousseline sauce made with champagne and served with fish or shellfish. A light, foamy

dessert of Italian origin, made by whisking egg yolks, wine and sugar together over a gentle heat. It can be made with dry white wine (Asti or cham-

pagne), sweet white wine (Sauternes), Marsala, fortified wine ( Frontignan, Málaga, Banyuls), port or else a mixture of white wine and liqueur (Chartreuse,

Kümmel) or white wine and spirit (brandy, whisky, rum, kirsch). It can also be flavoured with lemon or vanilla.

CONFIT

A piece of pork, goose, duck or turkey cooked in its own fat and stored in a pot, covered in the same fat to preserve it. The confit is one of the oldest forms

of preserving food and is a speciality of south-western France.

G: If you had the opportunity, what kind of restaurant would you open on your own?

JT: It’d be a Southern French style, small bistro. I’d live above the restaurant.

G: How do you choose chefs you work with?

JT: I am mainly interested in working with people who are humanely and intel-

lectually sound. Everything else can be learned, provided they come with an

open mind. In my kitchen it is forbidden to talk about the following 4 topics: foot-

ball, sex, TV series, and drugs. Only those can stay who have something more

to offer, apart from these topics.

G: Where did you enjoy working the most from your previous workplaces?

JT: I started, as a chef, Abszint restaurant on Andrássy and led it for 5 years.

Three girls had an idea and opened a restaurant. I’ve been given a free had, in the

mornings I’d cycle to the Hunyadi square market, the menu was completely sea-

sonal and we changed it every 2 months. Furthermore, I lived nearby at the time,

so it was a truly good period.

As a young man I liked working at Alabárdos, it was a real race team. Over

there, if you had some professional pride, you couldn’t afford not participat-

ing in competitions. Or perhaps you could afford it, but nobody took you

seriously from then on. This was a very motivating and inspiring environment.

We also had our own cafe, Kotyogó in Baross steet, and I loved that because

it was my baby.

G: What are you most proud of from your professional career? I presume the

Chef de Rotisseur title?

JT: Actually, no. It was finishing first at the ominous Sopexa competition that I won

after my year spent at Vialas. Also, being the best technical trainer of Pest county.

I received the latter one because as a teacher I got 12 students who failed voca-

tional schools in Budapest or Pest county. There were some who failed 7 subjects

studying bodywork, so they rather came over to become a waiter. Finally they

all graduated as chefs, with an average of 4.6 out of 5. I am truly proud of that.

G: What gives you energy?

JT: I like to sleep and watch movies. I really like Almodovar. And I love to visit churches

and cathedrals, they calm me down. Nature makes me charged, too. In general I am

active and don’t need unwinding. I also like to play poker with my friends.

G: Do you have a poker face?

JT: No way!

G: Do you have a favorite restaurant?

JT: Of course, Patak restaurant in Nagymaros. I go there with my family often.

G: What is your message to those who are thinking of becoming chefs?

JT: You can only do this profession if you worship it!

GERLÓCZYRecommends:

AZ ÚJ TAVASZI-NYÁRI ÉTLAPRÓL:Kacsamáj ganache gyömbéres ananásszal, passióval, sós morzsával.

OPENING OUR TERRACE ANDOUR HEARTS The most beautiful moment in Gerlóczy’s life each year is the

opening of the terrace. This marks not only the astronomical,

but also the cardiological beginning of spring. We open our

hearts and living is easy on Kamermayer square, under the

elm tree. This year the usual, routine and never ceasing

excitement heightens. Will the new, beautiful patio furniture

arrive for the big day?

Weather permitting, we invite everyone from mid March to our

terrace with birdsongs, spring fairy tartes and fantastic new

colors! Long live the spring!

THE HISTORY OF HOSPITALITY - New permanent exhibition at the Hungarian Museum of Trade and Tourism

The exhibition presents domestic and professional catering spaces of the 19th andearly 20th-century, primarily through interiors. Visitors can learn how and wherecitizens spent their free time, where they traveled, where they stayed, what theyordered. A contemporary hotel comes to life, as well as a cafe and a restaurant, a pastry and confectionery workshop, and a middle-class family home.

Those interested can gain an insight into the world of contemporary clubs and spas.They can also find out what were the tasks of lobby boys, and they can try out whatkind of sommelier they would be. Moreover, they can study and try out the originalrecipes of the most famous Hungarian dishes and sweets, which deservedly gainedworld fame to our cuisine.

www.mkvm.huPhotos: mkvm

EXHIBITION:WELCOMING GUESTS,

BEING A GUEST

SPRING FAIRY TARTSpring doesn’t need anything extra. It overrides everything. However, a little bit of raspberry, cranberry, pistachio and meringue never hurt anyone. Bite into spring!

Edible Flower

A WHEN BEAUTY, WINE AND PRACTICALITY MEET

It spins and rotates, and beautifully displays the wines. If one doesn’t have

a large space, but has a wide selection of wines, this rack is a really cool solution.

Like everything else at Gerlóczy, this was also designed by Monika Matolcsi.

We love it!

GERLÓCZY ROMANCE THEY SAY GERLÓCZY HAS A PECULIAR AND INEXPLICABLE AIR OF ROMANCE TO

IT. THIS MIGHT BE WHY THE FOLLOWING ROMANTIC IDEA POPPED OUT OF THE

HEAD OF A HUSBAND IN LOVE AT THIS VERY PLACE...

Lili Kisteleki and Peti Szamosi got married just before we learned about their story. Peti surprised his wife with a gift

fit for a movie scene in the vicinity of Gerlóczy – we’ve already awarded him the title of “Most Romantic Action Hero

of the Winter Season”.

Her: talented, curious, open, idealistic, depicts her dreams in calligraphic symbols. The whole world is her home,

although as a child she was brought up around Pécs and she called Paris her home for 8 years. She dances as if it

were her mother tongue. Him: originally a physical educator, skiing and sailing instructor, at times competitive ath-

lete, but what remains from all this is his endless desire for freedom and boldness. He’s been mixing the music at

Tilos Radio going on fifteen years in the program GoFree on Sunday afternoons. Globetrotter. A former catalyst of

Pest nights, one of the inventors of Csendes Létterem (a local ruin pub, Ed.).

We caught Peti Szamosi in the act around Christmas in Mihály Vitkovics street, while he was preparing a romantic

surprise at a store there for his new wife, Lili Kisteleki. In December, Lili arrived for the holidays from Indonesia;

Peti flew back 2 weeks earlier. These two weeks were all he needed to prepare the surprise, the idea of which occurred

to him while having coffee at Gerlóczy. He knew that Lili has always wanted an exhibition in Budapest after various

debuts abroad, and after the years spent in Paris, but there’s never been a good time, a good occasion. As soon as

he saw the premises, he instantly knew: this is his chance! A few days later, Peti had the keys to the store in his

hands. He recruited a group of friends and straightened up the store at lightning speed. As a spontaneous curator,

Peti picked the artwork that fit the space best, organized their transport and by December 24 everything was ready.

Only one task remained after the family Christmas dinner: to pilfer Lili for a walk downtown. The ruse worked: arriving

to Mihály Vitkovics street Peti put a blindfold over Lili’s eyes in front of the dark store, the ligths went up and –

there they were, the pictures, hanging on the walls of the perfectly furnished pop-up exhibition space, on Christ-

mas Eve. “Moved to tears” doesn’t even begin to describe the effect, said Peti. Going above and beyond, on

December 26th they organized a proper opening with friends, a DJ, and a party. The exhibition space was full.

End scene. Since then they went to Mexico for their honeymoon and will soon return to Indonesia, but in spirit they

are already getting ready for Cuba. They swear it is the last stronghold of humanism, of everyday miracles.

FRENCH TOAST BACK ON GERLÓCZY’SBREAKFAST MENU!It’s been a favorite for many years, then was taken off the menu for the grief of many. Now the great classic is back in new form. Enjoy!

The Kamermayer Association page

CONTINUED

OPEN!

Follow the association’s Facebook page for the latest news!

The Kamermayer Association, established in 2006. Its main objective is the renewal of Kamermayer square.One of the main sponsors of the association is Gerlóczy.

WHAT DOES THE KAMERMAYER ASSOCIATION REQUEST?

- strengthening the square’s role as a central

meeting point

- more shade trees instead of plant stands

- providing parking in the nearby streets instead of being

used as a parking block

The Kamermayer Project Office opened in MihályVitkovits street nr. 3! Drop by and learn more about us!Join the square renewal initiative of the KamermayerAssociation!

OVER 1000 SIGNATURES HAVE BEEN COLLECTEDSO FAR IN SUPPORT OF THIS INITIATIVE.

- the preservation of the existing decorative tiles

The Röser Bazaar Circle of Friends contacted the Kamermayer Association and theyagreed to support each other’s pursuit of renewing the area in order to revive it.The Röser Bazaar has been included in this year's Budapest100 program. On April18-19 they will evoke the lively atmosphere of the old bazaar. Apart from the classicBudapest100 tour, where the house is open to the public from the basement to theattic, they await those interested with historical delights and great community programs open to residents and visitors alike.

Péter Szentgyörgyi, the mayor of Inner City-Lipótváros district visited the project office. He welcomed the fact that people living and working in the neighbourhoodshow interest regarding the renewal of the area and support the qualitative renova-tion of the Kamermayer square and its surroundings. The association presented itsproposals and the mayor promised they will be taken into consideration by the localgovernment when it comes to the renewal of the square.

- balance between the vehicle, pedestrian and

bicycle traffic

- improving the operational potential of the area's shops

- a comprehensive and complete renovation of the square worthy of its values and attributes;

a renewed, vibrant, multipurpose space

Storiesfromthebarcabinet

SECRETS OF BUDAPEST VI. TABÁN

With spring on our doorstep it’s nice to leave house, not only on weekends, for greater distances, but evenduring the day for a short walk. Leaving the bustling Pest behind all we need to do is cross Erzsébet Bridge inorder to have a walk in the green. The Tabán, at the foot of Gellért Hill, is suitable for hiking (even nature trailscan be found), jogging and playing tennis as well. But that’s not how it used to be!

This area is a result of demolishing the “Montmartre” of Budapest in the 1930s. Looking at old photos onecan’t even recognize it: the Tabán was home to small, narrow streets, public houses and dubious institutions,and the population was quite diverse. The latter has always been characteristic of this part of the city, it hasbeen a populated area since the Eravasci tribe and got its name after the Turks (it means tanner site), later Serbian traders settled down here. The thermal springs have attracted many and these days we are expecting the reopening of Rácz baths. A series of fires and floods, and the lack of hygiene finally brought ona resolution to tear it down. Although several famous people, including Antal Szerb opposed it, the demolitionwas finally realized.

If you are looking for memories of the past, then some houses on Döbrentei Street and Fátyol Street, includingthe Tale Museum (Mese Múzeum), remain to testify. In another building the Romanovs hid after they fled. A small alley, Hegedű köz takes us back to the church, which is probably one of our narrowest streets.Happy roaming!

If you want to hear similar stories, join the tours of Fabulous Budapest. For details please inquire at the reception!

ZSÓFI BITTÓ - Tour Guide ---->

«

Tabán Restaurant Corner, Tabán view with the Gellért Hill in the background, 1933Foto: Fortepan

HAPPY KIDS, HAPPY PARENTSThat’s how it goes at Gerlóczy, too!

While you’re chatting away, the kids can

occupy themselves with the wonderful Marbushka

coloring books and memory games at Gerlóczy.

We look forward to the arrival of Marbushka Kitchen!

WINNEROn the international TripAdvisor websitelocal residents and registered travellersalike grade restaurants, hotels, tourist attractions, thus helping fellow travellers.The now unavoidable portal asks its usersannually to vote for the places they consider the best in the given year.

The facility that gets the most votes is awarded the honorific “Travellers’ Choice Winner” title.

The rooms at Gerlóczy received the recognition given to the best this year again.Thank you!

THE REVIVAL OF DUBLIN’S WHISKEY DISTILLERIES SPRING IS THE TIME OF AWAKENING AND RENEWAL. THIS MIGHT BE A CLICHÉ BUT WE DARE TO DRAW

A PARALLEL BETWEEN THE BEGINNING OF THE NEW SEASON AND AN OLD FAMILY STORY, THE REVIVAL OF

THE TEELING NAME.

The location is Ireland where, compared to Scotland, very few distilleries survived throughout difficult times. Many reasons (including the Sobriety Movement, the Irish

War of Independece, Prohibition, the Great Depression, World War II) contributed to reducing the once prosperous and exemplary whiskey industry to two large, pooled

distilleries by the ’70s: Bushmills and Midleton. However, in 1987 an independent operator appeared on the market: Cooley distilleries, founded by John Teeling.

Teeling, an entrepreneur who among other businesses had interest in diamond mines in South Africa did have family roots in the whiskey distillery business: his family

–thanks to Walter Teeling –had a history of producing whiskey as far back as 1782. After converting the potato-based alcohol distillery found on the Cooley peninsula

and overcoming initial difficulties, the company began to prosper and appeared with commonly known labels such as Kilbeggan, Greenore, Tyrconnell, Locke’s

or Connemara.

The successful endevour was sold in 2011 in order to give way to a new era. The younger generation came forth, Jack and Stephen, who set their mind on none other than

the revival of the historical Dublin whiskey distilleries. The Teeling Whiskey Company once stood at the heart of the Irish whiskey industry, in The Liberties. There was

a time when on these few square kilometers 37 ditilleries produced the drink, and of great quality, too: in the 19th century the smooth and unique character of Irish

whiskeys represented the highest quality workdwide. The glory days, however, were over and in 1976 the last Dublin distillery closed its gates. Nevertheless, in the spring

of 2015 something special will happen, unprecedented for 125 years: a new distillery will open in Dublin. The Teeling Whiskey Company’s distillery is being built just

a stone’s throw away from the old family production site.

Whiskeys are sold under the brand name Teeling since 2013, as through specific arrangements they acquired substantial Cooley and Bushmills stocks, so while their

own whiskey matures (a minimum of 3 years) they can issue new distillates. It will be of a unique quality: besides keeping the original Irish character they apply

special maturing processes (based on rum, cabernet sauvignon, white burgundy barrell, etc). So attention, those thirsting the velvety, soft Irish whiskey: it is worth

keeping and eye on Teeling’s drinks. The Teeling logo, a firebird emerging from a cauldron thus represents the revival of the Teeling name and the rebirth of the Dublin

whiskey production’s traditions as well.

If you want to learn more about the production of whisky and Kilchoman Distillery, visit www.whiskynet.hu

March 17 is St. Patrick’s Day and a public holiday in Ireland.

For this occasion we recommend a refreshing cocktail

called Bang Bang.

Ingredients:

Teeling Whiskey, Earl Grey tea, lemon juice,

sugar syrup. We mix the ingredients well,

pour it over ice and garnish it with thinly

sliced lemon peel and mint leaves.

SPINE BAR: STRETCH LIKE AFINNISH PILOT!A spine bar set up shop in the neighboringMihály Vitkovics street, it will be open untilthe end of April. The special Finnish Niqamaspine stretching chair, used also by the pilots of the Finnish Air Force, can be triedout on Tuesdays and Thursdays by appoint-ment, for free.Developed by the Finnishcompany Niqama, the spine stretching design chair helps in relieving or altogetherterminating back pain. The effectiveness of the stretch therapy is based on twoprocesses: stretching and relaxation of the back muscles, and reducing pressure on the intervertebral discs. This often results in immediately relief or completedisappearance of the back pain.

The treatment takes 15 minutes.For appointments please contac: info@innoproject.huFor more information please visit: www.innoproject.hu/niqama

IMPRESSUM: Contributors: Regina Bruckner, Eszter Szegô, Tamás T. Nagy, Zsófi Bittó, Réka Klementisz

English Editor: Móna Hézsô Design/Photo: Péter Flanek, Milica Mrvic’ Printed by: Intruder --- e-mail: marketing@gerloczy.huPublished in 1500 copies by Gerlóczy Kávéház Kft., 1052 Budapest, Gerlóczy utca 1. --- Open: all days 7am - 11pm

There are many exciting people staying in Gerlóczy from all over the world. Who are they? In each issue, we introduce one of them

GERLÓCZY:Caféwithrooms

BONJOUR, MONSIEUR ZELLER!FLORIAN ZELLER, ONE OF THE STARS OF CONTEMPORARY FRENCH

LITERATURE ARRIVED TO GERLÓCZY STRAIGHT FROM PARIS, SO THAT HE

COULD TAKE A STROLL TO BELVÁROSI SZÍNHÁZ (DOWNTOWN THEATER)

TO SEE THE PREMIERE OF HIS PLAY APA (FATHER) WITH ANDOR LUKÁTS

AND GABI HÁMORI IN THE LEADING ROLES. WE MET HIM FOR COFFEE ON

THE DAY AFTER THE PREMIERE.

Your play is about losing ground from the viewpoint of a father diagnosed with

Alzheimer’s and his daughter. Why did you approach such a heavy subject?

I wrote the play with a French actor in mind, Robert Hirsch, whom I respect immensely. He is 90 years old.

I knew this illness somewhat from my family history, but I did not have an immedaite experience with it.

I wouldn’t say it’s about my personal fear of getting old. I was rather interested in how human life returns

to its beginnings at the end of this process and how memories are lost on the way. I was intrigued by this

kind of losing ground, getting lost. One doesn’t have to be old to experience this. We all have felt this way.

I wanted to explore this state of mind in a play. I wanted to achieve for the audience to experience this

total loss through the story, and that they deduct lessons learned.

What was it like to sit among the audience during the Hungarian premiere?

I admit I was lost. It was strange. Even if I don’t understand a word of Hungarian, the dialogues are

in my head, I understood each motion. It’s a very interesting experience in itself. In each country the

audience reacts differently, they express their emotions in various ways. It was my task to understand

and observe it. The direction was very expressive, surprisingly so. It included the director’s personal

relation to the topic and I liked that a lot!

Did you have a chance to observe the city as well?

For now I am only passing through but of course I got an impression.

The Danube really captured me. It has a very strong poetic power, I instantly sensed it.

What else are you taking home from Budapest?

I am just heading off to see another play, I can’t wait! I have great admiration for Ágota Kristóf

and I am going to see „The big notebook”, a dance performance at Szkéné. It’s impossible to

misinterpret the language of dance.

But it is possible to misinterpret your name. Do you know it means celery in Hungarian?

Don’t do this to me, seriously? Are you thinking about celery while we’re talking here?

I’m finished. Well, its German meaning isn’t much better either, I know it means guard room,

it comes from the word ”cell”.

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