Some 70 New Yorkers were present, and were invited to taste, at Attila Bicsar's show organised in the French Culinary Institute on Thursday night. It was part of the ongoing cultural season "Extremely Hungary" in the United States.
"People say Hungarian food is heavy, with lots of fat and spices, and that is the stereotype I wanted to change," the chief of chefs from Budapest Alabardos Restaurant told MTI. "But it is important that the flavour remains, so all I did was to prepare the old recipes in a healthier way," he explained.
The show offering Hungarian specialties will continue for a week in Manhattan's historic Café des Artistes.
Source: Hungarian News Agency (MTI)
