A modern take on Romanian food - powered by Carlsberg

What happens when familiar flavours meet a different approach?

Learn how a chef takes familiar Romanian ingredients and turns them into something you wouldn’t necessarily expect in this masterclass powered by Carlsberg. From balancing flavours and textures to using technique to bring a new character to ingredients you already know, you’ll get an inside look at how dishes are built and a few ideas to take back to your own kitchen.

You will be guided by Flaviu Mureşan, chef at L’Atelier Relais & Châteaux, whose career has taken him from Romania to Italy and Germany, including a time spent at a Michelin-starred restaurant. You’ll take your seat at a sharing table next to the open kitchen, where Flaviu will cook, talk you through his approach and, most importantly, answer your questions.

He’ll start with a series of small bites. Think Mangalitsa croquettes, polenta and smoked trout or baked cabbage with burduf cheese, before cooking one of the evening’s main dishes live. His take on ostropel brings together delicate coquelet, a jus made with Carlsberg, Transylvanian truffle and parsnip. Dessert keeps things close to home too, with a modern take on rice with milk.

You’ll taste the dishes as they come together, see some of the techniques behind them and pick up a few tricks from a professional kitchen. Come for the food, leave with a different way of looking at the ingredients you already know.

And, naturally, there’s Carlsberg. The beer will be part of the experience not only in the glass, but also in the kitchen, where it finds its way into that rich, savoury jus.

Ticket price: 250 lei/person (VAT included)