1051 Budapest, Nádor utca 36.
Grey Goose Restaurant & Bar
Nádor utca 36. , 1051 Budapest
When François Thibault, a cognac maître de chai - ‘cellar master’ - announced that he intended to use his considerable spirits-making skills to create vodka, people in the region were skeptical.Today, Grey Goose is enjoyed around the world. Read on to discover more about this extraordinary journey.
From field to bottle, François Thibault oversees every step in the creation of Grey Goose, from selecting the finest ingredients to designing a process which ensures that their natural characteristics are captured in the final spirit. Grey Goose is distilled only once using a continuous-column distillation process, which ensures the quality of the wheat remains.
The creation of Grey Goose vodka begins with the finest soft winter wheat grown by three local farming cooperatives in the Picardy region of France. Only the highest grade of wheat, 'blé panifiable supérieur'- is selected– the same grade used in the finest French breads and pastries. The wheat is sent to a dedicated mill and distillery, where it is transformed into a high-proof spirit. This wheat spirit is then perfectly blended with spring water from an exclusive well in gensac-la-pallue, in the cognac arrondissement (region), where the water is naturally filtered through limestone.
Our aim is to give more value while respecting the traditions and using the unique expertese and creativity of our team. Therefore, the first Hungarian Greygoose opened its doors on the 12 th of december in 2013. The cocktails we serve are all our own recipes and they are always being improved. Everyone can find something for his or her taste.
Reserve your table online now for free through DiningCity: Grey Goose Restaurant & Bar – Budapest
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|Groups||Up to 34 people|