MENU 30 KM (Debrecen - Hungary)
Imagine a slice of bread spread with butter, with tomato and perhaps a few thin slices of spring onions. We all remember how much we loved it in our childhood. And now? Do we still love it? Will it taste good if it is made of pre-packed and pre-sliced bread sold in stores with poor-quality butter and unripe, pale tomatoes? No, it won’t. The reason is that there is something wrong with the very basics. The bread is not good enough. The butter is not good enough. The tomatoes are unripe. If the bread had a crispy crust, the butter was silky and home-made, the tomatoes were picked by grandmother in the garden and had not seen anything else but the ground, sunshine and rain... Do we know, and do we want to know what the thing that seems to be a tomato and is purchased in winter is not given? Three things: ground, rain and sunshine. Do we know that bread requires four things: flour, water, salt and yeast? Take the time to read the ingredients of sliced bread. The list includes at least ten items. It is no wonder if we do not like bread and butter with tomato any longer. And here is fried chicken we used to love so much. What have changed are not us but chickens. If the very basics are not in order, the entire structure is clumsy and unviable.
Take care of what you eat or what you are made to eat! This is what we teach the young cooks in our restaurant. Try a ripe tomato with a pinch of sea salt. Taste cracklings made of home-grown ducks with crispy bread and real red onions. A flavoury and golden-coloured broth made of chicken grown on a farm, with genuine vegetables. A carp caught from River Tisza instead of fat, bred ones sold in large stores. These are the very basics that will teach you how important the quality of raw materials is. Modern kitchen technology and the numerous flavour enhancers are all in vain. The chicken that grows within barely five weeks without natural food and sunshine can hardly be good. It can hardly taste good. But most importantly: it can hardly be healthy. Here in IKON everyone has understood and believes that if one wants to engage in top-quality gastronomy, there is nothing more significant than the excellent raw materials. Aware or unaware, everyone who has ever dropped in on us grasps something of this. Our guests feel that our professional skills and the modern technology we use are nice words, but if the very basics are not in order, they do not mean anything. This is what we represent humbly, because once you have strolled to this path, there is no way back. Never more.
Love to cook and do not be scared to love eating.