Thursday, 16 April 2015

Sugary luxury at Cafè Gerbeaud

Not so long ago I was listening to George Ezra whilst strolling in Budapest. It was sunny, it was grand, it had the aura of imperial glory. When in Budapest it's almost a shame not to indulge, be it in photos of beautifully lit up buildings or deserts, as is the case.
What England lacks and Budapest abounds in is cafe culture - places ranging from established to hip, from budget to luxury, from traditional to experimental. You name it, Budapest has it.
Me, I am by default drawn to the expensive and preferably rococo places, it's in my genes, I really can't help it. Which is how, long story short, I sampled the deserts at Cafè Gerbeaud.

It would be a shame to skip the history lesson because it will add a little something to that morsel of fondant chocolate cake. This is hailed to be one of the oldest and most traditional coffee houses in Europe, founded in 1858 by Henrik Kugler whose family before him all worked in the trade. While on one of his many travels, Henrik met Emil Gerbeaud who shared the same passion for sweets. Not only that but he was a pioneer, inventing hundreds of new cakes, creams and chocolate creations that are now staples in any baker's arsenal. He also valued modern techniques and machinery with which he equipped what was to become his bakery.

The name Gerbeaud became synonymous with the art of confectionery at the highest standard, as demonstrated by the numerous awards and clientele counting Austrian princess Sissy and composer Franz Liszt among them.

Inside, the decor is stunning in marble, exotic wood, bronze and crystal chandeliers, creating the perfect atmosphere for the delicious cakes, of which I recommend Esterházy and Dobos cake as well as the Gerbeaud signature cake and langue de chat chocolate bars.

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