Gerbeaud is one of the oldest and most famous café and confectionery in Budapest, Hungary. It serves traditional Hungarian desserts, cakes, pastries such as Dobos cake, Esterházy cake and Gerbeaud slice.
History of Gerbeaud
The Gerbeaud was started in 1858 with Henrik Kugler, the 3. child of a conferctionery dynasty. He acquired and prefected his knowledge during his travels in eleven European conutries, including Paris as well.
He opened his first café at József nádor Square (close to the Gerbeaud's current location) which was known as "the best ice-creams in Pest" soon. In 1870 the café moved to Vörösmarty Square. These years the Gerbeaud's coffee, special liqueurs, bon-bons, tortes and mignons were the most popular among Budapesters. Among its guests we can find the famous Hungarian composer, Franz Liszt as well.
In 1882 Kugler met for the first time Emil Gerbeaud in Paris during his journey. (Emil Gerbeaud was born in Geneva and also came from a confectionery family. He also travelled a lot within Europe to gain experiences.) 2 years later he invited the famous French confectioner to Budapest in order to make him business partner.
Emil introduced a lot innovations, from the café's offerings via products till the new equipments of his bakery. The café's name became well-known and respected by the end of the century. His baked products were beautifully decorated, his sweets and bon-bons were packaged in special paper boxes by his own design.
It is worth to look at the Gerbeaud's interior design as well which makes also special the café's atmosphere.
After some history lessons let's see what you can taste in the legendary Gerbeaud. This summer I tasted three different kind of ice-cream sundaes with one of my best friend, who is also my regular ice-cream eater, cake-tester, Anna.
Be careful, the Gerbeaud and Tiramisu sundaes' portions are amazingly huge. They were our lunch but replaced our dinner too. :)
The Gerbeaud's ice-cream
As you can read on the menu, the Gerbeaud's homemade ice-creams are made from fresh ingredients - milk, cream, sugar (How can you see whether it is fresh or not?), eggs - according the traditional cooking and pasteurization process. Their ice-creams don't contain additional artifical colourings or additives.They use only the highest quality ingredients for their products such as Valrhona cocoa powder, Buorbon vanilla, fresh-brewed coffee and the fruit ice-creams are prepared from fresh fruits and fruit puree.
1. Gerbeaud sundae
2 scoops Gerbeaud cake (Valrhona!!), 3 scoops chocolate ice-cream, apricot purée flavoured with apricot pálinka and dried apricot, whipped cream, apricot foam, chocolate sauce and of course Gerbeaud bon-bon.
2. Tiramisu sundae
2 scoops Tiramisu, 1 scoop coffee ice-cream, 1 scoop vanilla ice-cream, 1 scoop banana ice-cream, coffee-amaretto caramel sauce, banana slices, vanilla foam, whipped cream and ladyfinger.
3. Somlói for two people
4 scoops Somlói sponge, 2 scoops vanilla ice-cream, 2 scoops chocolate ice-cream, 2 scoops walnut ice-cream, vanilla foam, 2 chocolate macarons, crispy walnut linzer and whipped cream.
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