A public event in a different way
In 2020, within the project “Contemporary Brukenthal: color and taste”, Brukenthal National Museum couldn’t organize a culinary presentation for the public.
Nevertheless, we have adapted to the health safety practices of the last months and together with our partner Gastro Rama, put together the “colorful packaged menu”.
Color and Taste Contest
Between June 11 and 14, Brukenthal National Museum organized a contest in which the public was invited to actively participate in the Facebook promotion of the project "Contemporary Brukenthal: color and taste".
The first 40 of the museum friends, who stood out for their creativity and the impact of the promotion, were announced on the list of winners on June 15.
The awards consisted of a packed menu full of color and taste, along with the project catalog, and could be picked up at the Jules Restaurant in Sibiu on June 18.
The menu
Snack: strawberry gazpacho, mint emulsion and crispy cheese
Snack: garden leaf salad, sweet and sour cucumber brunoise, smoked trout, mustard leaves, elder flower powder
Basic course: biscuit with cheese, cauliflower and pepper
Basic course: semolina with milk, chanterelle, cream and raw pollen
Basic course: beef tartare, leek mayonnaise, capers and pickled onions, bread chips
Dessert: dumplings with cherries, berry crumble and meadowsweet sauce
The event
The culinary event of "Contemporary Brukenthal: color and taste" project was held on June 18, 2020.
Brukenthal National Museum, together with partner Gastro Rama, distributed to the interested public and friends of the museum, packages with colorful menus, the project catalog and leaflet.
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