LE PAVOT, création du premier restaurant hongrois à Strasbourg

Welcome to my dream to open the first Hungarian restaurant in Strasbourg. Why this concept? The concept was born long time ago in my head. I wanted to show what is the Hungarian food in a modern, refined way, adapt to the french taste, but still keep its authenticity. My general experience is people don’t know the Hungarian cuisine unless they travelled to Hungary, and only a handful of Hungarian restaurant exist abroad. Why the name "Le Pavot"? I named the restaurant Pavot, because it is one of the most specific ingredient of the hungarian kitchen after the paprika. Poppy is mainly used in desserts, and we cannot imagine the feast without a dessert made with poppy seeds. My goal will be to showcase this highly valued Hungarian ingredient in many dishes. Why Strasbourg? I choosed Strasbourg because it is a melting point of many culture and people. I couldn’t imagine better clientele than the people of Strasbourg who are always open for the new culinary experience. The district, Cronenbourg where the restaurant can be found is a developing eco district. I always felt important as a chef to protect the environment. A restaurant is a high producer of rubbish and bio waste, and the recycling of these materials are not always priority. I would like to change this habit and show example that restaurants also can do high effective recycling with the help of the district.

Who am I? My name is Agnes, I come from Hungary, I have been a chef almost for 20 years. I worked 8 years in England, in the best restaurants in London, such as Savoy Grill, Restaurant Gordon Ramsay and Clos Maggiore. 8 years ago I moved to France, in Alsace to continue my culinary journey in the french gastronomy. Since I have been doing professional cooking it was always my dream to open my own restaurant. I knew it will be a long road but this year the right opportunity has arrived and I bought the fonds the commerce of my first restaurant.