Critiquing MY OWN MICHELIN STAR Restaurant - 42 Restaurant

Summary

Highlights

• Alexander reviews his Michelin-starred restaurant, 42, as a thank you to subscribers 🌟
• Located in Esztergom, the restaurant offers a rich culinary journey with 9 courses 🍽️
• Chef Adam Barna's expertise leads to a Michelin-starred dining experience at 42 👨‍🍳
• Innovative dishes include sea bass with Granny Smith apple, and a duck liver burger with mango 🍏🍔
• The restaurant is celebrated for its fine dining experience and commitment to Hungarian flavors 🇭🇺

Key Takeaways

• Celebrating 100k subscribers by reviewing 42, Alexander's own Michelin-starred restaurant 🎉
• Discover Esztergom, a charming Hungarian city rich in history and natural beauty 🌳
• Co-owner and chef Adam Barna creates a unique fine dining experience at 42 🍽️
• Despite Covid challenges, 42 earned a Michelin star and accolades for innovation 🌟
• Enjoy a 9-course tasting menu with contemporary twists on Hungarian classics 🍷

Overview

Chapters

• 00:00 - 00:30: Introduction and Background The chapter, titled 'Introduction and Background', starts with the creators expressing gratitude for reaching 100,000 subscribers. They address a frequently asked question about when they will review their own restaurant, announcing that the review will happen now. The chapter then provides a brief overview of Hungary, describing it as a landlocked Central European country with a population of 10 million. It shares borders with seven other countries. Historically, Hungary was under Soviet influence following World War 2 and remained occupied for 40 years until regaining independence in 1989. The chapter ends with mentioning Hungary's entrance into the European Union in 2003.
• 00:30 - 01:00: Tourist Attractions in Hungary Hungary is a popular tourist destination known for its thermal baths, music, theater, and famous gulyas soup. The capital, Budapest, boasts attractions like the Fisherman's Bastion, Buda Castle, and the Parliament, along with a vibrant nightlife. The chapter also hints at exploring areas beyond Budapest, 50 km up the river.
• 01:00 - 01:30: Introduction to Esztergom This chapter introduces the small city of Esztergom, highlighting its rich history and natural beauty. Known for its stunning river views, the city has been a source of inspiration for artists, poets, and writers over the past century. A key landmark is the Esztergom Basilica, Hungary's largest church, completed in 1856, boasting one of the tallest domes globally—all within a city of just 28,000 residents.
• 01:30 - 02:00: 42 Restaurant and Chef Adam Barna The chapter explores the 42 Restaurant located in the city center, highlighting its charming surroundings filled with shops and cafes. The main focus is on Chef Adam Barna, who co-owns the restaurant. Adam's culinary journey began at his family's hunting lodge, where he learned to prepare wild game. His career progressed with roles in London and Toronto, enhancing his skills with various tools and techniques. Further advancing his career, Adam became a head chef at a 5-star hotel in Austria. After six years there, he returned to Hungary to lead as head chef at St. Andrea Restaurant in Budapest, eventually co-owning the 42 Restaurant.
• 02:00 - 02:30: Opening of the Restaurant The chapter "Opening of the Restaurant" narrates the journey of two friends who decided to open a restaurant together. Their friendship led to collaboration, with one focusing on the building and the other on the menu. They planned the grand opening for November 2020, featuring a bistro and a boutique hotel. However, their excitement was abruptly halted by the news that all restaurants must close.
• 02:30 - 03:30: Achievements and Awards The chapter titled 'Achievements and Awards' details the journey of a restaurant opening during the Covid pandemic. Initially, they only offered delivery but had a grand opening in April 2021. Within three months, they were recognized in the Hungary Dining Guide’s Top 10. Despite a successful 2021, the next year was even better as they closed temporarily to renovate and enhance their menu to focus on fine dining. Adam cultivated a garden by the Danube river for fresh produce, which contributed to their success after reopening.
• 03:30 - 04:30: Restaurant Location and Design The chapter "Restaurant Location and Design" discusses the achievements and recognitions received by a restaurant, including being awarded one Michelin star, making it one of seven in Hungary to receive such recognition. Furthermore, in May 2023, the restaurant won an award for the country’s Most Innovative Kitchen. Additionally, the chapter reveals that the restaurant's name, 42, is inspired by "The Hitchhiker’s Guide to the Galaxy" book series by Douglas Adams.
• 04:30 - 06:30: Menu and Dining Experience The chapter describes the location and ambiance of a dining establishment named 42, situated on a pedestrian street in Esztergom. The restaurant is identifiable by its distinctive glass cube structure. As guests enter, they are warmly greeted by the host and ushered into an intimate dining area that accommodates up to 26 guests. The limited seating is intentional to ensure personalized attention and an exceptional dining experience. The interior design embraces elegance with natural materials and subtle color accents.
• 06:30 - 08:00: Tasting Menu - Snacks to Second Course The chapter 'Tasting Menu - Snacks to Second Course' discusses the importance of selecting comfortable yet high-quality furniture along with classic silverware and fine porcelain for table setting to enhance each course's presentation. Emphasis is laid on the professional and sharp appearance of the servers. The establishment offers a 9-course tasting menu priced at 129 euros, providing a fine dining experience with a modern twist on traditional Hungarian cuisine.
• 08:00 - 11:00: Third Course to Main Course The chapter "Third Course to Main Course" discusses dining options, emphasizing flexibility with vegetarian choices. It highlights a diverse wine selection available both by the bottle and glass, featuring three wine pairing options. One notable pairing, 'The Big Ones,' offers a collection of rare, high-quality vintage wines from around the world at a price of 534 euros. Another option, the 'Premium' wine pairing, costs 100 euros and includes top wines from Italy, France, Austria, and Hungary.
• 11:00 - 13:00: Dessert and Cheese Trolley The chapter titled 'Dessert and Cheese Trolley' introduces the dining options available, including wine pairings featuring regional wines priced at 68 euros and an alcohol-free pairing for 48 euros. The featured drink is the Charles Heidsieck blanc des millenaires 2006, a prestigious champagne from Reims, France, for which the establishment is the sole ambassador in Hungary. The speaker expresses enthusiasm for the upcoming meal.
• 13:00 - 15:00: Final Thoughts The chapter titled 'Final Thoughts' features a monologue from a co-owner of a restaurant who expresses that despite being a partial owner, they don't have the chance to eat there every day due to commitments like family, work, and travel. They admit it has been some time since they last experienced the full tasting menu, and express excitement over the prospect of trying new dishes. The tasting menu journey begins with snacks, highlighting flavors from Hungary such as fennel seed bread chips, green strawberries, and a cold salad soup, with a mention of fennel seed being a common spice in local kitchens.

Critiquing MY OWN MICHELIN STAR Restaurant - 42 Restaurant Transcription

• 00:00 - 00:30 100,000 subscribers. So to say thank you, we are answering  one of the most common questions we get. “When will you review your own restaurant?” The answer is right now. Welcome to Hungary. It’s a landlocked country of 10 million people. Sharing a border with 7 other  countries in Central Europe. We fell under the influence of the  Soviet Union following world war 2. After 40 years of occupation,  we regained control in 1989. In 2003, we joined the European Union.
• 00:30 - 01:00 Today, Hungary attracts a ton of tourists. They come for thermal baths, music,  theater and our world-famous gulyas soup. Hungary is also famous for its people. Our capital is Budapest.  It stands out with the Fisherman’s Bastion,  Buda Castle and the gorgeous Parliament. It also has a great nightlife  with a diverse mix of cultures. But we are not going there today. We are going up the river 50 km
• 01:00 - 01:30 to a charming place called Esztergom. It’s a small city rich in  history and natural beauty. It has stunning views of the river  and a close connection with nature. It’s no wonder Esztergom has attracted artists,  poets and writers for over a hundred years. We also have a big old church. This is Esztergom Basilika Hungary’s largest church. It was finished in 1856 and at it has  one of the tallest domes in the world. Not bad for a city of twenty  eight thousand people.
• 01:30 - 02:00 A few minutes walk and we are in the city center. We can find shops, cafes and  our restaurant for today - 42. The chef in the kitchen is also co-owner. Adam Barna His family ran a hunting lodge where Adam learned the ropes in the kitchen and how to prepare wild game. He spent time cooking in London and Toronto where he added tools and  techniques to his skill set. Then, Adam moved to Austria where  he was head chef at a 5-star hotel. After 6 years, he came back to Hungary and became head chef at St.  Andrea Restaurant in Budapest.
• 02:00 - 02:30 And this is where we met. Before long, we were friends. Soon, we were talking about  opening a restaurant together. The rest, as they say, is history. The next thing we knew, I  was working on the building, and Adam was preparing the menu. When both were ready, we were super excited. The grand opening was set for November 2020. A bistro on the ground floor  and a boutique hotel upstairs. And then, big news. All restaurants must close.
• 02:30 - 03:00 It was Covid. We were disappointed, but we opened as planned. Only for delivery. In April 2021 we had a proper grand opening. And in three months we were in  the Hungary Dining Guide’s Top 10. 2021 was a good year, but 2022 was great. We closed to renovate and  re-focus the menu on fine dining. By then Adam had a garden next to the Danube river to grow vegetables, fruits and edible flowers. After we reopened, the pieces  of the puzzle came together.
• 03:00 - 03:30 People started to notice, including  those at the Michelin guide. We are awared one star. We are super proud of the whole team. Now we are one of 7 restaurants in Hungary  in the Michelin guide with 1 Michelin star. In May 2023, we won the award for the  country’s Most Innovative Kitchen. One question we get a lot is: Where does the name 42 come from? It comes from “The Hitchhiker’s Guide to  the Galaxy” a book series by Douglas Adams.
• 03:30 - 04:00 42 is located on the  pedestrian street in Esztergom. Look for the glass cube. It’s impossible to miss. As you enter, you are welcomed warmly by the host. And shown to the dining area  that seats up to 26 guests. There is room for more, but we like it this way. We can pay closer attention to our guests and give them the best experience possible. For the design, we wanted elegance using  natural materials and small splashes of color.
• 04:00 - 04:30 For furniture, we chose comfort  without sacrificing quality and looks. On the table, we have classic silverware  and fine porcelain from France. Each course has a unique table  setting to enhance the presentation. When it came to our people, it was important to me that our servers not only act professional, but also look really good too. Our menu is a 9-course tasting menu for 129 euro. It’s a fine dining journey that puts a   contemporary spin on traditional  Hungarian flavors and dishes.
• 04:30 - 05:00 And yes, we can make it vegetarian if you wish. Turning to wine, we have a great list  with labels from around the world. By the bottle and by the glass. Plus three wine pairings to choose from Our best is called The Big Ones. It’s rare, high-quality vintage wines  from around the world for 534 euro. Our Premium wine pairing is 100 euro  and features top producers from Italy,   France, Austria and Hungary.
• 05:00 - 05:30 We also have a pairing that showcases  wines from our region for 68 euro.  I will order this one today. It’s called Young and Terrior. If alcohol is not your thing, we also  have an alcohol free pairing for 48 euro. For drinks we start with a Charles  Heidsieck blanc des millenaires 2006. Charles Heidsieck is a prestige  champagne house based in Reims, France.  and is one of the most awarded  champagnes in the world.  We are proud to be the sole ambassadors of  Charles Heidsieck Champagne here in Hungary. Now that drinks are sorted, I’m excited to eat.
• 05:30 - 06:00 You might think because I’m a co-owner of  this restaurant that I eat here everyday. But actually, I don’t. Between family, work and travel,  I just don’t have the time. It’s been a while since I’ve sat  down for the full tasting menu. and there will be dishes today  that I’ve never tried before. I can’t wait. We start the journey with snacks  to get a taste of Hungary. Fennel seed bread chips, green  strawberries and a cold salad soup. Fennel seed is a standard spice in local kitchens
• 06:00 - 06:30 the soup is cool and refreshing. Our server clears the table  and puts down a herbal bouquet.  A sign we are moving to the next phase the amuse bouche. There are 4 bites including Carrot, orda cheese and Mexican marigold Hungarian sausage, paprika and sour cream a pasta basket with Methuselah  cheese, onions and horseradish And a bowl full of stones. The server tells us the Danube river is a really  important part of history here in Esztergom.
• 06:30 - 07:00 The stones in the bowl are from the river bank. She says If we look carefully, we will see that two of the  stones are not stones at all. They are edible. It’s our job to find them. Suddenly, we are on a mission! After a careful look, we find them. Crisp pastry crusts filled with  quintessential Hungarian basics cottage cheese, paprika and onion. Our first course is sea bass with Granny  smith apple, cucumber and elderflower.
• 07:00 - 07:30 Once the fish is served, the  bouquet of herbs comes into play. A mist of vinegar and we are ready to eat. The fish comes from Venice and  is marinated in apple and spices, with cucumber and elderflower from our garden. It brings back memories of ceviches. It’s fresh, light and intense. This is my first time trying this dish. I really liked it, but for me,  it could use a bit more acidity. The wine pairing is a 2020  Pinot Blanc from Bott Frigyes. They are bio producers just  across the river in Slovakia.
• 07:30 - 08:00 It was also a first for me  and I really enjoyed it. It has a light, peachy  fragrance with nice minerality and it worked well with the dish. Our 2nd course is called Smoke and ice tempura flavored with squid ink. toasted heart salad with roasted asparagus. On top is "yoghurt snow" scallion mayonnaise. I like all the duality in this dish. Black and white Warm and cool
• 08:00 - 08:30 Crunchy and smooth The flavor is amazing. I’m surprised at how good this tastes. And it goes really well with the wine. But I gotta be honest, the look  of this tempura can be improved. Next course is Smoked sturgeon  with potato and caviar. The siberian smoked sturgeon is really nice and has an almost ham-like taste. The potatoes are extraordinary. They remind me a little of  the ones my mom used to make. But these have more sharpness  and sophisticated flavor
• 08:30 - 09:00 thanks to the sour and nutty cream sauce. With sturgeon and caviar this dish is genius. The wine pairing is a 2022  Solaris from Kisbaka winery. Our 4th course is Mangalica pork and  stuffed cabbage with langoustine and dill Mangalica is a special breed of  pig which is native to Hungary. Their coats are thick and curly. The meat is highly regarded for its  flavor, tenderness, and marbling. Stuffed cabbage is the Chef's  signature dish from a family recipe. Hungary was a very poor country  when we were growing up,
• 09:00 - 09:30 and this was served for special occasions. Christmas isn’t the same without it. But this takes it to a new dimension. It’s light, with vibrant acidity and deep flavors. Also, this was the first time I  tasted langoustine with mangalica. Great combination. It will probably be on the menu for good. This course is paired with a Riesling from  the Világi Winery Terroir Selection 2020. The vineyard in Slovakia sits in volcanic  soil and is bordered by three rivers.
• 09:30 - 10:00 This creates a wonderful  micro-climate for the grapes. The wine has a round flavor  with a slight smokiness. Our 5th course is a duck liver burger  with mango ragout and crispy duck skin. The dish starts with the classic blend of duck  liver, duck liver terrine, brioche and fruit. It’s topped with mango ragout and served  between a homemade bun from potato. This dish is gorgeous and exciting. It’s paired with Currus “Heted-hét” from 2019. This wine is a blend of 7 Hungarian grapes. It comes from a small family-run winery.
• 10:00 - 10:30 This wine is my favorite so far in this pairing. The next course is Lobster bisque with Fallow Deer The lobster bisque is fruity  and fresh with deep flavors. The braised veal shoulder in red  wine is served with green spices and coconut-citrus foam sauce. In this dish, there is room to improve. but knowing Adam, he will keep  working on it until it’s perfect. Actually, since we shot this video,  it has already changed a lot. Our 7th and main course is  lamb, new carrot and green curry
• 10:30 - 11:00 The lamb is grass-fed from  the mountains of Transylvania. It’s served with vegetables, green  curry and beet caramelized with miso. The lamb is super tender and delicious. This course is paired with a 2020  signature blend of Cabernet Sauvingnon and Cabernet Franc by Jammertal for 42 Restaurant. This is a wine in collaboration  with Jammertal that showcases   the unique characteristics of both grapes. We chose 2020 grapes because that  was the year the restaurant opened.
• 11:00 - 11:30 The label was inspired by the Bullás  painting which hangs at the restaurant. To keep things authentic, we love to work  with Hungarian artists as much as possible. Our 8th course is a palette cleanser It’s a rhubarb granita, marinated strawberries  with basil, meringue and rhubarb compote. It’s cleanses the palette  and refreshes the throat. Our 9th course is something  we call Cheese Trolley.
• 11:30 - 12:00 Unfortunately, 42 restaurant can’t  yet support the cheese trolley we so often see at restaurants  we cover on this channel. Sourcing, shipping and storing fine cheese  is just not feasible for us at the moment. So we came up with our own version. We start with dollop of goat cheese foam and  hit it with ginger apple chutney and sage. Then freeze it with liquid nitrogen. It’s creamy and delicious.
• 12:00 - 12:30 Now it’s time for dessert. It’s Venezuelan chocolate,  Piedmont hazelnut and raspberry. This was a collaboration with the  Hungarian distributor of Faberge. The pairing is a sweet wine from  the famous Hungarian Tokaji region. A Patricius Tokaji 6 Puttonyos Aszú from 2017 It has a long, elegant finish  perfect for sweet dishes. I believe that this is truly a  world famous product of Hungary. And for a good reason, of course. In 2021, it won a Platinum award with 98  points at the Decanter World Wine Awards.
• 12:30 - 13:00 Nearing the end of our meal,  Chef Adam Barna reappears. He tells us they have run out of plates. So for the next course he will use our hands. It starts with a spray of Hungarian cherry  palinka that acts as a disinfectant. From there, a cherry puree is  spooned directly onto the skin, followed by popping candy and faux macaron. We are instructed to eat it directly in one go. The petit fours are last to arrive.
• 13:00 - 13:30 One is chamomile, honey and yuzu. It was inspired by a childhood memory  with flavors of chamomile tea with honey. We also have a paprika raspberry bonbon, with  ruby ​​chocolate, roasted peppers and raspberries. Then we have pine buds from the  garden dipped in white chocolate. And finally a “Rákóczi túrós” a traditional Hungarian cottage cheese dessert. And now, my final thoughts on 42 Restaurant. I love coming back here after some time away.
• 13:30 - 14:00 I can clearly see the progression  in the kitchen and within the team. It’s a beautiful thing. Like watching your child grow. What does the future hold for 42? I don’t know. and maybe it doesn't matter. As long as we keep doing what we’re doing, trying to be better in some way, that’s enough for me. If we can do this, the results will follow. If you’ll ever be in Hungary and  decide to visit us in Esztergom, say Alexander The Host, when you book your stay.
• 14:00 - 14:30 You’ll be welcomed with a little surprise. See you soon!