C O R I N T H I A H O T E L B U D A P E S T

c o r i n t h i a . c o mMARCH | 2015

your CORINTHIA

INTROWelcome words from the General Manager, a photo what we love, and a special guest,

Eva Green

INTERVIEWInterview with Orsolya Gyimesi, our senior

therapist and ESPA in-house trainer of the Royal Spa on his duties and his favorite hobbies.

PROGRAMS Plan your cultural programs with us! We have listed a number of events

for you to enjoy.

NEWSCorporate social responsibility at Corinthia Hotel Budapest.

WelcomeFROM THE GENERAL MANAGER

Dear Guests,> After the gloomy, grey days of winter, the reawakening of nature is colored by the first flowers of spring. We are able to sense the energy, the excitement and the joy of longer and brighter days. Therefore, we are happy to let the sunshine in and present a host of colourful for your enjoyment programs in March. First, in honor of Womens Day, we are pleased to celebrate and pamper all women with flowers, fragrances and a gourmet brunch on March 8. Also on this occasion, Le Bar is proud to present a brand-new Baileys selection, dedicating all the glasses of this smooth, aromatic liqueur to the ladies. In accordance with tradition, at our March 15 brunch we remember the iconic historical characters of the Hungarian War of Independence in 1848 with real Hungaricum dishes, drinks and music. In the second half of the month, it is time to take a glance at Transylvanian culture and cuisine on March 22, and to our utter delight, we also turn things around a bit for All Fools Day on March 29.We simply couldnt omit the regular, but at the same time always unusual and special, monthly recipes of our executive chef Peter Bolyki. Another outstanding colleague of ours, senior therapist and ESPA in-house trainer of the Royal Spa Orsolya Gyimesi, introduces herself and talks about her impressions, experiences and career. The cultural and leisure opportunities of Budapest abound and our concierge team is always happy to recommend new programs to provide more insight into the life of our enchanting capital. I trust that you will enjoy this months edition of our newsletter and you will find within its pages programs that meet your needs and interests and that best suit your taste.

Thomas M. Fischer | GENERAL MANAGER

PHOTO OF THE MONTH > CORINTHIAS NEW SUITE - We are happy to introduce you our Executive Suite.

FAMOUS GUEST Eva Green

GUESTBOOK

ROYAL WINE EXPERIENCEA SIP OF MAGIC AT CORINTHIA HOTEL BUDAPEST > We are pleased to announce the line-up for the Royal Wine Experience Dinner Series featuring well-known vintners and rare vintages hosted by the best winemakers of Hungary. The Royal Wine Experience Dinner Series pairs some of their finest selections with exquisite cuisine from Executive Chef Peter Bolyki. In a unique addition to the series, we have a special guest featuring breath taking fragrances: Zsolt Zlyomi is best known as the only Hungarian Nose in the world. At each event, guests will have the opportunity to mingle with and learn from a guest speaker who is highly knowledgeable about the evenings featured label. These popular evenings begin with a reception followed by a sit-down dinner.

Further information and table reservation: cuisine.budapest@corinthia.com | +36 1 479 4855

ABOUT CORINTHIA HOTEL BUDAPEST> Corinthia Hotel Budapest is an award-winning member of the Corinthia Hotels brand. The hotel originally opened as the Grand Hotel Royal in 1896 and was entirely renovated and, in parts, rebuilt in 2003, following its acquisition by Corinthia Hotels. Among its many attributes, the hotel features a majestic Grand Ballroom and the Royal Spa- itself an extensive renovation of an original 19th century Spa which adjoined the original hotel - that has once again regained its rightful place as Budapests most luxurious Spa.

> On June 28, 1914 two shots fired in the city of Sarajevo brought an end to a great time in the life of Budapest and the Grand Hotel Royal; a time, which was by many, regarded as a carefree period.A Bosnian Serb assassinated Archduke Franz Ferdinand, the heir to the Austrian throne. Within days, Austria-Hungary presented Serbia with an ultimatum that made war inevitable.Hungarys prime Minister, Count Istvn Tisza, initially opposed the ultimatum, butchanged his mind, when Germany announced its support for Austria-Hungary. The Elizabeth Ring road was crowded with bands, playing military music and cheerful patriotic demonstrators expecting a quick, easy victory after the declaration of war.By late August all great European powers were at war. The First World War, the great War, had begun. Although the war was fought on foreign soil, Hungary was ill-prepared for the fight. The countrys armaments were obsolete, and its industries and infrastructure were not equipped for a war economy.In October 1915, for the first time in the history of the Grand Hotel Royal, balls and concerts at the hotel were cancelled. The grand ballroom became the Apollo Cinema.As before, thousands of people came to the hotel, this time seeking diversion from the devastating news of the war. Movies showed there twice daily.By the end of 1915, Hungary felt the full impact of the war. Inflation ran rampant, wages were frozen, food shortages developed, and the government banned the export of grain, even to Austria. The breakfast room of the grand hotel Royal functioned as an illegal marketplace. A newspaper reported: There is a big bill on the door with the sentence: Only hotel guests are allowed to take a seat in this room. The warning is totally inefficient, but it is not without any sense because of the police. There is a mass of people dealing with several commodities in this room. Business is just as busy in the coffee house of the Royal as it was in the peacetime on the commodity exchange.They do business, sell and buy items in very large quantities. This commodity exchange has no supervisory board or council. They are only afraid of the police. They always look at the door with one eye, because if the police come, everybody has to sit down at the tables and pretend they are having breakfast.Franz Joseph died in Novenber 1916, and Karl IV became the new King of Hungary.Karl insisted that Hungarians expand voting rights.By 1917 the Hungarian government was slowly losing domestic control in the face of mounting popular dissatisfaction caused by the war. Of the

3.6 million soldiers Hungary sent to war, 2.1 million did not return. To make matters worse, Germanys unrestrictedsubmarine warfare and u-boat attacks on American mechant ships forced President Woodrow Wilson to ask the permission of Congress to declare war on Germany.Hence, on April 6, 1917, America entered the Great War. By 1918, Hungarys farms and factories were producing only half of their 1913 output. The war-weary Hungarian people had abandoned any realistic hope of victory. Despite all troubles and economic hardship, a new hotel building rose in Budapest, on the other side of the Danube.During the last two years of the war, the Hotel Gellert was built and completed. It opened on September 24, 1918. Today it is together with the Grand Hotel Royal one of the great legacies of Grand Budapest Hotel history. After the outbreak of the war the two psychoanalysts Sndor Ferenczi and Sigmund Freud exchanged 828 letters between Vienna and Budapest. Ferenczi became Freuds closest and most important colleague: You are now really

the only one who still works beside me, - Freud wrote to Ferenczi on July 31, 1915. After all, he added, the others are militarily paralysed.While Freuds closest Viennese colleagues were all at the front, Ferenczi was first stationed in the peaceful garrison town of Ppa, and then he worked at the Mria Valria Hospital in Budapest. On October 31, 1918 the unrest that had been simmering in Budapest for some time erupted into outright revolution. The new government dissolved parliament, pronounced Hungary an independent republic with Karolyi as provisional president, and proclaimed universal suffrage as well as freedom of the press and assembly. The new party leaders first headquarters were in the Grand Hotel Royal. On November 7, 1918, Ferenczi wrote from the Grand Hotel Royal to Freud in Vienna: Your prophecy about our imminent proletarianisation has come true but the magnates and the capitalists are now hovering in the same danger. If Bolshevism gets its way in Germany, then the collapse of the entire civilisation of the world is unavoidable France, England, America, and Japan will also get their turn, and an epoch of brutalization and infantilization will confront the world. We are living poor in a great time!

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MEET THE STAFFINTERVIEW WITH Orsolya Gyimesi, SENIOR THERAPIST AND ESPA IN-HOUSE TRAINER OF THE ROYAL SPA

The Grand Story OF CORINTHIA HOTEL BUDAPEST BY TIBOR MESKL, SENIOR MANAGER ON DUTY

The beginning - Chapter 5

How long have you worked at the hotel?My first official working day in the hotel was the 11th of February 2013. Which areas have you worked in, and where are you now?From February 2013 I worked as a spa therapist; in October 2014 I was appointed senior therapist, as well as ESPA in-house trainer in the Royal Spa.What are your duties?Spa rituals, massages, facial treatments, manage VIP guests and train members of staff. What was your happiest experience in relation to the hotel?I find that every single day spent in the hotel is a positive experience. I love people, which is why I love my job. I consider myself one of those lucky people whose job is also their hobby. By taking a positive approach to life I try to see the good in everything and everyone. Perhaps this is why I find that life brings me face-to-face with so many wonderful people day after day. I believe that the world works on the principle of you get what you give. What do you enjoy doing in your spare time?Despite my physical job, exercise ranks number one in my leisure activities. I go running regularly and build my strength in the gym; not only to maintain my body but my spirit, as well. Running outdoors, and dancing, which has been a constant part of my life since the age of six, are incredibly good ways to relax and reenergize. Besides these, I really enjoy learning. I regularly attend self-awareness courses and I read a huge amount about this topic. What is your favorite food and drink?I absolutely adore Italian cooking. I prefer savory dishes but Ill never turn down a genuine Italian tiramisu.Even though I am careful about my diet, the following is my core motto: The person who loves eating loves life as well! As regards body mass control, I tend to believe more in a balanced combination of diet and exercise than in dieting. Do you have a favorite travel destination in Hungary and abroad?I love travelling. Perhaps it is no surprise, therefore, that I spent seven years at the Dutch airline KLM. Thanks to the cheap airline tickets I had the luck to travel to many fantastic places in the world. Still, for some reason my favorite remains Spain. I often long to return. Irrespective of the travelling I have done, when I see the Chain Bridge and Buda Castle illuminated at night I am moved and filled with pride that I can live in one of the most beautiful cities in the world.

WE CARE TO SHARECORPORATE SOCIAL RESPONSIBILITY AT CORINTHIA HOTEL BUDAPEST

> At the beginning of 2014, induced by the sense of personal responsibility of our employees, Corinthia Hotel Budapest was eager to start its own CSR program. It is our labor of love to make a stand for noble causes and to feel the importance and joy of volunteering.We continually cooperate with charitable organisations, like the Hungarian Red Cross and the Magic Lamp Wish Fulfilling Foundation, in order to provide professional social assistance. As such, last year we had the opportunity to take part in

the program of the Hungarian Santa Factory, and this February we also organised a voluntary blood donation and a free meal serving. The combined forces of our team, representing every level and department across the organisation, prepared 1320 portions of freshly cooked potato goulash that was served by colleagues at the hotel canteen and at five different points around Budapest for people in need. The Corinthia Hotel Budapest CSR team has nine regular members and an increasing number of volunteers

for individual campaigns. Last month, 48 employees took part in the meal serving and blood donation. This is a good indication of the impressive progress our CSR program is making. We trust that with and beyond the actual donations and actions, we are helping by leveraging our own strengths and resources to raise awareness of the importance of corporate philanthropy, and encourage society to pay more attention to each other and contribute to the development of social responsibility.

WOMENS DAY BRUNCH> Praise be to the fair sex! The International Womens Day Brunch is an extravaganza of all things feminine, starting with fresh flowers (and marzipan blooms) decorating the Brasserie, through a glorious salad bar, steaks and Baileys desserts,

to a smoothie and juice bar. Hungarys most famous perfume maker, Zsolt Zlyomi will dispense samples of his latest and favorite creations. LOCATION: Brasserie & Atrium RestaurantDATE: March 8, 12:00-16:00PRICE: HUF 8,900 per adult, 50% discount for children between 6 and 14 years old and complimentary for children under 6.

NATIONAL BRUNCH> The second week in March is a national holiday in Hungary, commemorating the outbreak of the War of Independence in 1848. Our Sunday Brunch this week goes totally Hungarian, with hussar-costumed waiters serving a range

of fine beverages (including the inimitable Tokaj and Unicum) and such delicacies as jhzi soup, Szkely cabbage and spicy salamis. Lively Gypsy melodies come from the Csics Band, and children can learn how to sew cockades in the Kids Corner.LOCATION: Brasserie & Atrium RestaurantDATE: March 15, 12:00-16:00PRICE: HUF 8,900 per adult, 50% discount for children between 6 and 14 years old and complimentary for children under 6.

TRANSYLVANIAN BRUNCH> Transylvania has always been famous for its cuisine. Have you ever been served by Dracula? Meet up in the Transylvanian mountains for grilled meats and some Transylvanian stew, be the guest of the infamous Dracula for other specialties such

as roasted beets, cabbage rolls and perogies accompanied by traditional plinka and chimney cake.LOCATION: Brasserie & Atrium RestaurantDATE: March 22, 12:00-16:00PRICE: HUF 8,900 per adult, 50% discount for children between 6 and 14 years old and complimentary for children under 6.

FOOLS DAY BRUNCH> Weve turned things around a little bit for the Fools Day Brunch. In fact, weve turned everything on its head! Your meal is cooked by chefs dressed as waiters and is served by waiters dressed as chefs and wearing clowns noses. A jester will clown

around, the cocktails come with wacky names such as Hangover and Dominique, and the food includes such oddities as mega lollies and exploding candy... Crazy! But youd be nuts to miss it!!LOCATION: Brasserie & Atrium RestaurantDATE: March 29, 12:00-16:00PRICE: HUF 8,900 per adult, 50% discount for children between 6 and 14 years old and complimentary for children under 6.

BARTENDERS LADIES MONTH OFFER IN MARCH> Women are celebrated internationally this month and the Bartender

would like to offer a brand-new beverage selection for the ladies. Try one of the three different types of Baileys presented in a very elegant and unusual way.

LOCATION: Le BarDATE: March 2 29, 18:00-1:00

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TABLE RESERVATION AND FURTHER INFORMATION: +36 1 479-4800 or cuisine.budapest@corinthia.com facebook.com/corinthiahotelbudapest

Recipe of the Month

THE EXECUTIVE CHEF RECOMMENDS

> Pter Bolyki joined the hotel having already established himself as a highly skilled professional in a number

of countries. He had been working for Hapag Lloyd MS

Hanseatic, Regent Seven Seas Mariner, Palais Auersperg and

the Adventure Catering and Schnbrunn Orangerie. We

invite you to cook with us and try Pters favorites

GOOSE LIVER TERRINE WITH FIGS, BLUE BERRIES AND CINNAMON

INGREDIENTS 1000 g foie gras | 10 g salt | 1 g pepper (white or very fine black) | 2 g sugar10 ml Tokaji Asz, sweet hungarian wine

METHODS Pull apart the lobes and remove as many veins from the foie gras as possible. Remove

any sinew or membranes from the outside of the foie gras. Put the foie gras in a baking dish and cover with milk. Combine the salt, pepper, sugar, sprinkle the seasoning all over the foie gras. Press the foie gras into a container in an even layer 3/4 inch to 1 inch thick. Sprinkle it with the Tokaji Asz wine. Press a piece of plastic directly against the foie gras so as little air as possible is in contact with it. Refrigerate overnight.

Drain and rinse the foie gras, remove it from the container and let it rest for an hour at room temperature (it will be easier to work with). Place it on a piece of parchment paper (best) or plastic wrap (will suffice) in the form a loaf about 6 inches long and 3 inches wide (16 x 8 centimeters). Roll the foie gras into a log, twisting and squeezing the ends of the parchment paper or plastic to help compact the foie gras.

Unwrap the foie gras, discard the paper or plastic and transfer the log to a piece of cheesecloth about 1 foot wide by 2 feet long (30 x 60 centimeters). Place the foie gras on the short end of the cheesecloth. Begin to roll it to force the foie gras into a compact log again.

Using butchers twine, loop a length of string around your index finger. With the same hand, hold one end of the cheesecloth tightly and wind the string around the end of the foie gras. Continue wrapping the string about 1/4 inch into the foie gras, this will help force the foie gras to compress into a tight roll and tie it off. Repeat the procedure on the other end. Tie a few ties along its girth for extra support.

In a wide pot, bring enough stock or water in which to submerge the foie gras to a simmer. Prepare an ice bath. Place the torchon into gently simmering liquid for 90 seconds. Immediately remove the torchon to the ice bath to cool, 5 or 10 minutes.

The foie gras will be loose in the cloth. Make it compact again by compressing it in a second cloth (leaving the first one on). Roll it as tightly as possible. Twist and tie the ends of the towel with a string and hang the torchon from a shelf in the refrigerator overnight.

Slice it and decorate it with fresh figs, blue berries and cinnamon.

RICKSHAW RESTAURANT> For a truly unique dining experience, Corinthia Hotel Budapests Rickshaw Restaurant offers authentic dishes from across the Orient in an atmosphere which complements the traditional arts and textiles of the Far East. Offering world class quality and fantastic gastronomic experiences reminiscent of the Far East in downtown Budapest, our chef dazzles diners with traditional Asian flavors prepared exclusively with the finest, freshest ingredients.

SINGAPORE WEEKS IN RICKSHAWLOCATION: Rickshaw RestaurantDATE: 4 - 29 March OPENING HOUR: Wednesday to Sunday 18:00-23:00Discover eight carefully selected Singapore influenced delicacies. This exciting menu includes favorites like Singapore noodles with seafood and vegetables, Chicken noodle soup with bok choi and coriander. Dishes are designed to be shared at the table.PRICE: HUF 6,900 per adult, served for minimum 2 persons.

Table reservation and further information: cuisine.budapest@corinthia.com, +36 1 479 4855

> VinCE Budapest 6th-8th March promises to be a great wine event for professional and amateur wine lovers alike. Over 100 wineries from Hungary and the neighbouring countries offer their wines for tasting during the three-day event. Held in Corinthia Hotel Budapest, VinCE will host wine exhibitions, wine tastings, master-classes, wine competitions and interactive workshops for professionals and the public.

> The second annual Macaron Day in Budapest on the March promises a pleasing afternoon for those with a sweet tooth. Participating confectioneries will offer visitors the taste and aroma of macarons, and there are even courses on how to bake these delights. The program includes a Macaron fair and competition, programs for kids and lots of delicious pastries.

> The Flavours of Hungary Gastro Fair (Kzmves Magyar zek Vsra) is a semi-annual gastro event showcasing home grown Hungarian products. Visitors can sample homemade specialities from more than 150 select vendors from around Hungary. There will be a cooking show featuring traditional Hungarian recipes and visitors can get to know the vendors and producers and even vote for their favorites. Bring the kids, as this is a family event. A kids corner, arts and crafts workshops and other programs will keep the little ones entertained.This gastro fair, held on 29-30 of March at the Millenaris, is guaranteed to offer something for everyone. Homemade cheese, ham, sausage, jam, honey, dried fruits, chocolate, wine and plinka are just some of the delicacies awaiting visitors.

ACTIVITIES - BIKE & SEGWAY TOURS> Discover Budapest on two wheels and spend a relaxing day touring both sides of the Danube. Cycle in a small group and enjoy the faades of buildings and have as many photo stops as you want. Highlights include: Heroes Square and City Park; Inner Pest Opera, Basilica, Parliament, Chain Bridge; Buda Castle District Royal Palace, Fishermans Bastion, Matthias Church

UNIQUE EXHIBITIONS> The Museum of Applied Arts hosts the unique exhibition Treasures of Ancient China, a display of over 100 works of art including two life-sized terracotta soldiers from the 3rd century BC.The artefacts on show range from the Neolithic era to the Qing Dynasty, offering an overview of Chinese history, religion and day-to-day life through the past 5,000 years.The relics are on loan from the Shaanxi History Museum, the Nanjing Municipal Museum and the Chengde Palace Museum.

> Jzsef Rippl-Rnai had at least as great an impact on modern Hungarian art as Aristide Maillol had on modern European sculpture. The friendship between these two influential artists, and the artistic documents of their relationship, are the focus of the exhibition Rippl-Rnai and Maillol - The Story of a Friendship at the Hungarian National Gallery.Presenting close to two hundred works, this exhibition also features the art of painter friends who were members of the Nabis (Pierre Bonnard, Maurice Denis, James Pitcairn-Knowles and douard Vuillard) and the Parisian environment.

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PROGRAMS IN MARCHRECOMMENDED BY THE CORINTHIA HOTEL BUDAPEST CONCIERGE TEAMFor further information and reservations, please contact the Concierge.

Tams UngrChief Concierge

TABLE RESERVATION AND FURTHER INFORMATION: +36 1 479-4800 or cuisine.budapest@corinthia.com facebook.com/corinthiahotelbudapest

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