Rhubarb ice cream with goose-liver and fennel puree – it was just one delicious creation which could be tasted at the launch press conference of Mövenpick of Switzerland. The event took place at New York Palace Budapest with twenty journalists from the Hungarian lifestyle and gastronomy press. The host of the event was András Wolf, creative chef, the Hungarian brand-ambassador of Mövenpick who prepared some fantastic courses like vanilla ice cream with balsamic vinegar and colorful pepper, cognac ice cream presented on Henessy VSOP cognac.

Mövenpick brand was born in the ‘60s in Switzerland. The ice creams are made from high-quality, 100% natural ingredients from all over the world. Bourbon vanilla from Madagascar, for example. Grand Cru cocoa from Ecuador and cream, of course, from Switzerland – so it is a really premium ice cream. Hungarian gourmands can taste 16 sorts of flavor at premium restaurants and 9 at the shops.

Comprad’s tasks were the complete organization of the press conference (choosing venue, making the invitation, on the spot coordination, preparing and distributing press release, making follow-up rolls and collecting the coverage).