A Culinary Journey through Europe

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April 2014 Product of the Year in Hungary HAJDÚ Grill Cheese September 2014 MagyarBrands Most popular traditional Hungarian brands with the Hungarian government. It practically means that the government recognised the effort our group made in the past 25 years. We are really proud of this document. EBJ: What are your target markets? Gyula Tráj: About 30% of our products are sold on the domestic market. Of our exports, 80% goes to Arabic countries, such as Saudi Arabia, Lebanon, Jordan, the UAE, Iraq, Kuwait, Syria, Qatar and Bahrain. There, we sell mainly to wholesalers. The remaining 20% is for the EU, in particular Germany, the Netherlands, Spain, Greece and Romania, as well as Kosovo, Macedonia, Montenegro, the USA and Taiwan. Supermarket and hypermarket chains are also our customers. EBJ: Where do you see Kőröstej Group in the coming years? Gyula Tráj: Growth is a key word. We’d like to expand the HAJDÚ brand within Hungary and strengthen its position on export markets. Right now, it’s more popular on foreign markets. Inside the company, we have a lot of consolidation work before us. We want to align the entire group for innovation and growth. We also plan to examine our processes and figure out how to get the most out of it. OCtober 2014 November 2014 Gold Medal, HAJDÚ Labneh Competition of Hungarian cheese producers with 98 points out of 100 Gold Medal, HAJDÚ Grill Cheese and Silver Medal, HAJDÚ Labneh Käsiade – Austrian Cheese Olympics. Chosen from among 450 products from 12 countries by 42 jury members, this award only recognizes cheeses of the highest quality Kőröstej Kft. Népfürdő u. 22. Building “B”, 9th Floor 1138 Budapest Hungary +36 1 349 3521 +36 1 340 5439 mail@korostej.hu www.korostej.hu www.european-food-journal.com www.european-food-journal.com
Thuri Maag, the Swiss celebrity chef, master of mushrooms and rabbit ambassador, clinks glasses with Prince Albert of Monaco: To a “maagical” meal – and of course an excellent wine! The Chüngel revival www.european-food-journal.com
Page 1 and 2: A Culinary Journey through Europe
Page 3 and 4: Dear Reader, Six world-famous Miche
Page 5 and 6: A subtle yet critically important e
Page 7 and 8: eal awareness of environment and he
Page 9 and 10: The center for food and hospitality
Page 11 and 12: Massimo Bottura, Italian chef, who
Page 13 and 14: © Paolo Terzi we share stories. I
Page 15 and 16: © Thomas Ruhl is the most amazing
Page 17 and 18: © Paolo Terzi postman, and they of
Page 19 and 20: OOPS! I DROPPED THE LEMON TART Zaba
Page 21 and 22: PRODUCTS ! Pasta & Company S.r.l. M
Page 23 and 24: Made the traditional way Celebrate
Page 25 and 26: The signature cake of Tuscany Anoth
Page 27 and 28: Tamás Széll, Hungary’s trendies
Page 29 and 30: It is interesting that despite bein
Page 31 and 32: one would want to prepare it after
Page 33 and 34: Gourmet Recipes Delicious My very o
Page 35 and 36: “We are active in the processing
Page 37 and 38: Say “Cheese!” Dairy products ar
Page 39: EBJ: Mr. Tráj, you haven’t been
Page 43 and 44: EFJ: How do you like Chüngel serve
Page 45 and 46: winter, and when we go skiing, we l
Page 47 and 48: Paul Spuhler’s Diced Rabbit Chün
Page 49 and 50: Le Tonneau d’Alpage (Barrel of th
Page 51 and 52: Ralf Zacherl, German TV chef “The
Page 53 and 54: many, I particularly like the Chris
Page 55 and 56: Gourmet Recipes Delicious Granny Za
Page 57 and 58: Attila Hildmann: From my previous b
Page 59 and 60: Tasty? Trendy? Tea! Square, ecologi
Page 61 and 62: AngÉlique AngÈlique Schmeinck, wo
Page 63 and 64: courage to fantasize are both impor
Page 65 and 66: cook stamppot, of course a very spe
Page 67 and 68: Creamy temptations from the bar Whe
Page 69 and 70: “Yet, there is a wide range of ex
Page 71 and 72: Wim Koolhaas, one of the best-known
Page 73 and 74: +49 5971 921610 Get one of 15 avail
Page 75 and 76: “Goat’s cheese is popular in th
Page 77 and 78: Alain Ducasse, the three-star chef
Page 79 and 80: “Nourishing oneself in a healthie
Page 81 and 82: Diversity and exclusivity The Borde
Page 83 and 84: Lurton and has made a name for hims
Page 85: “By these means, we have become o
Page 88 and 89: Exclusive Interview The craft beer
Page 90 and 91:
Exclusive Interview EFJ: Well, the
Page 92 and 93:
Exclusive Interview © Stone Brewin
Page 94 and 95:
Exclusive Interview be an environme
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A Culinary Journey through Europe

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