I Haven't Eaten a Meat Dish in Five Years that Made Me Say, "This Animal Was Worth Slaughtering" - We Spoke with the Chef of the Horváth Restaurant in Berlin

Heti Világgazdaság

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Celery instead of caviar, mushrooms instead of foie gras – the chef of the two Michelin-starred Horváth restaurant is not a vegetarian, but he is trying to prove to the world that you can create much more exciting things in the kitchen with vegetables and mushrooms than with animal ingredients. Sebastian Frank, who grew up in Austria, near the Hungarian border, will soon present his menu called “fuck caviar” in the kitchen of the Salt restaurant…