December 9, Sunday
Gresham Palace is gloriously positioned on the East bank of the Danube River at the foot of the Chain Bridge, was built between 1904-1906. The building was designed by architect Zsigmond Quittner, in Art Nouveau style, or rather it’s Hungarian equivalent „Secession”. The Gresham was built to host the aristocrats and riches of the era, with the Gresham Life Assurance Company occupying the first floor and part of the ground floor, and apartments the rest of it.
The left corner of the building had originally been a Café, almost from the beginning, it was called Gresham-Venezia. Later the Café hosted the so called Gresham Circle that was made up by Hungarian artists and the intelligentsia.
Four Seasons Hotel, opened in 2004, is the rebirth of the city’s century-old Gresham Palace, acclaimed as one of the world’s finest Art Nouveau buildings with its soaring winter gardens, grand staircases, stained glass, mosaics and ironwork. After a five-year restoration, the Hotel is a dedicated historical, world heritage building.
KOLLÁZS – Brasserie & Bar’s restaurant manager, Sébastien Dehaye first discovered his passion for food & beverage in the suburbs of Paris, France. Following his childhood dream, he wanted to dedicate his life to the hospitality industry, in which he started his professional career at an early age. Sébastien attended the École Hoteliere de Paris catering school, and at the age of 15 he participated in an internship at Marius et Janette, considered to be as one of the best fish restaurants in Paris, and reaching this dream did not seem so far away anymore. His knowledge rapidly broadened and he soon realised that his personality and plans developed in the desired direction.
After working at the most prominent restaurants, as the Les Ambassadeurs at Hotel de Crillon or at the Hotel le Bristol, as well as the greatest cities around the world, including Paris, London, Moscow, he then settled in Hong Kong as the Restaurant Manager of a prestigious, 2 Michelin Star restaurant, Pierre Gagnaire at Mandarin Oriental Hong Kong before arriving to KOLLÁZS – Brasserie & Bar.
The Head of KOLLÁZS is an aficionado of football and believes that managing a restaurant is similar to coaching a successful club.
Sébastien strongly believes that the service is all about guest, and the most important skill is the ability to adapt ourselves, and create a tailor-made service and a unique experience for every single guest.
Confectionery was always in Attila’s blood. His grandfather was a confectioner, but it is his great-grandfather who greatly influenced him. He was a cook, a baker and a confectioner all at once, before becoming the chef of Archduke József.
Attila began his career at the age of 14 as an apprentice at the Surányi Cukrászda in Szentendre. Upon completion of a pastry education school, he decided to explore the world at the mere age of 21 to pursue his dreams of becoming a pâtissier. He set sail on a sweet adventure with Seabourn and Regent Seven Seas Cruise Lines where he learned a multitude of techniques and about the importance of premium quality. This experience allowed him to work with Pastry Chefs from all over the world.
Attila spent the last 11 years working all over Europe and developping his own signature. He discovered various flavours, material combinations that wowed not only his consumers but his fellow culinary creators. While in London, he revamped The Lanesborough’s Afternoon Tea offerings, worked in the Michelin Starred Restaurant, and taught students from Le Cordon Blue culinary institute the skills of “sweet cooking”. Later on he was invited to Switzerland to open a five-star hotel before tuning a coffee shop into a confectionery and incorporating his own concept into the project. From this point, Meinhart Patisserie was born.
Attila is aiming for haute pattisserie rather than settling for the common desserts and flavors. He has an appreciation for seasonal ingredients, a keen sense for details, and focuses on quality and uniqueness. How would he describe his style? Modern and sophisticated.
His favorite sweet is the dark chocolate and current flavor combination is pumpkin with muscovado and wine, or Honey with ginger, yogurt and quince.
KOLLÁZS’s Guest Experience Manager, Brigitta had dreamed about becoming a ballerina before finding a true passion for hospitality. She worked as a finance trainee in the hotelier industry before joining the KOLLÁZS team. Brigitta started as a hostess during the opening of the new restaurant and got promoted to MIT on the 1st of February, 2017.
In her free time you will find her attending either yoga or crossfit classes. She is an avid traveller and is currently exploring the wine regions of Hungary with her husband. Her favourite wines are Cabernet Sauvignon and Syrah.
Feel free to turn to Brigitta in case of large party reservations, festivity events or special requests!
“Take a dose of adrenaline!”
KOLLÁZS’s chef is about to reinvent the modern bistro kitchen in luxury brasserie style. He believes everything is about textures and variations – to create exciting bistro plates without following the classical style or trend, smudging a little wind into it, to present rather sophisticated meals, than classical brasserie dishes.
Originally he wanted to become a pilot, however he fell in love with the atmosphere of a professional kitchen. He started his chef-journey at the Budapest-based Alabárdos, where he soon became a Sous-Chef. After he settled as the Executive Chef of the prestigious Russian restaurant, Arany Kaviár.
Árpád participated in several competitions and won the 2nd place in the National Cooking competition in 2011. In 2013 he won the 3rd place within the Bocuse D’Or Hungary competition.
Let KOLLÁZS – Brasserie & Bar’s Head Sommelier Gábor Becker enhance your wine experience!
As a young child Gábor helped his family during the harvest in the Mór wine region and thus, came closer to the world of wines. After many years spent within Hungarian fine dining and Michelin-starred scene, gastronomy became one of Gábor’s greatest passions. Thanks to his extensive knowledge of Hungarian wines, he compiled a thoughtful wine selection, which consists of both well-known foreign wineries’ products, as well as Hungarian specialties.
Gábor is a big fan of dry Tokaji, Somló and Burgundy wines, and a fanatic vinyl collector.
Vibrant and inspiring, yet casual and affordable, KOLLÁZS - Brasserie & Bar is a contemporary brasserie in a landmark Budapest location, overlooking the Chain Bridge and the Danube River. The Hungarian word for “collage,” Kollázs highlights creative combinations in all aspects of the dining experience.
As Budapest emerges as a modern metropolis, KOLLÁZS perfectly captures the dynamic spirit of the city: historic yet contemporary, timeless yet fresh, glamorous yet relaxed. KOLLÁZS promises to become one of Budapest’s most popular dining destinations – welcoming with understated, informal elegance.Read more
We joined our forces with fine art photography gallery LUMAS Budapest, and designed a special art program to revive the artistic spirit of the Gresham Circle and to fill up the space again with top notch contemporary art. Nearly 100 years ago the hotel’s current location, previously well known as the Gresham Palace, hosted the legendary Gresham Circle’s meetings, where key figures of the Hungarian art scene gathered frequently; the lively café environment, pleasant drinks and excellent food inspired the creative atmosphere as well as the actual creation of several artworks.
Temporary exhibitions showcase site-specific collections of artworks with new selections four times a year. KOLLÁZS aims to bring back the creative and lively atmosphere of the Gresham days, and combines it with the excitement of art that is truly contemporary.
The current exhibition, “No Two Artworks Taste Alike” presents artworks by established artists and promising newcomers.
Photographs by Bence Bakonyi.
Breakfast: 06:30 – 10:30
Lunch: 12:00 – 15:00
Afternoon Menu: 15:00 – 18:00
Dinner: 18:00 – 22:30
Sunday Brunch: 12:00 – 15:00, price: 11.900 HUF per person + 12 % service charge
Cuisine: French, Hungarian
Children dining policy: Complimentary for children under 5 years old, 50 % discount applies on Brunch and Special Event prices for children between the age of 5 and 12. Kids’ Menu available for Lunch and Dinner service.
Smoking area: Allowed only on the Széchenyi and Bar Terrace.
Dogs or pets: Allowed only on the Bar Terrace.