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The Chef
Joel Khalil the Executive Chef comes from a mix of cultures and since his early childhood he was exposed to different cuisines and techniques. Joel started his career in the French part of  Switzerland where he also studied to become a chef, and from there he travelled the world from Macau to London.

Star dishes of the Brasserie and Atrium
Our star dishes are the traditional French dishes such as crispy duck leg confit, seared lamb medallions with sautéed ratatouille, roasted French half spring chicken, fillet mignon of pork and also our desserts are popular. Of course we offer a good range of Hungarian food like air-dried mangalica ham with goats cheese and paprika salami, traditional beef goulash soup, Hungarian cold appetizer plate or even a combination of the two cuisines such as pan-fried foie gras with Hungarian ‘lecsó’ purée and home-made toasted brioche.