Chef’s Table: De Paris, Avec Amour

Paired with filter coffee and wine
Laboratorium (George Barițiu St., No. 1, Cluj-Napoca, RO, 400027)
13 & 14 February 2026 | from 19:00

SOLD OUT! Thank you.

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“De Paris, Avec Amour” is an intimate dinner concept created by Chef David Agoston. Inspired by the love letters exchanged between Albert Camus and María Casares, the evening unfolds as a series of culinary correspondences — fragile, emotional, and quietly rebellious. It reflects a Paris both old and new, where classical French gastronomy is honored, questioned, and reimagined through memory, longing, and devotion.

The dinner will be cooked with care and precision by the Guest Chef David Agoston, a young Paris-based chef trained at Le Cordon Bleu, whose work blends avant-garde expression with strong classical foundations, together with Laboratorium’s own Chef Botond Feher, whose cuisine is rooted in seasonality, local ingredients, and over 13 years of professional experience. Together, they tell a love story through food — imperfect, evolving, and deeply human.

About David Agoston

David Agoston is a young Romanian chef now based in Paris, blending avant-garde creativity with traditional culinary foundations through his own reinterpretations of French cuisine seen through a gastropunk lens. His training at the renowned Institut Le Cordon Bleu Paris honed his technical skills and deepened his passion for classical gastronomy.
He is also the creative behind La Table de L’Enfant Terrible, his own culinary project showcasing a vision of audacious, expressive food that leans unconventional yet fundamentally delicious.

About Botond Feher

Chef Botond Feher is a food enthusiast and traveler, and a firm believer in local ingredients brought to life through global flavors. With over 13 years of professional experience, his journey in the kitchen began in Cluj-Napoca, where he learned the foundations of cooking in a traditional restaurant. Working with a menu that changed daily taught him the importance of seasonality, fresh ingredients, and discipline — cooking with what nature provides rather than what is easiest.

His time in the United Kingdom marked a major turning point in his career. Working in kitchens focused on fresh seafood, he refined his technical skills and gained a deeper understanding of kitchen operations. During this period, he developed the ability to organize teams, lead under pressure, and run kitchens efficiently and consistently.

After returning to Cluj, he continued to grow by exploring international cuisines and modern techniques, always filtering them through his own perspective. Today, his cooking is grounded in local products and honest flavors, shaped by his travels, cultural experiences, and years spent in professional kitchens. For Chef Botond Feher, cooking is about storytelling — respecting ingredients, people, and place, while constantly evolving both as a chef and as a person.

Terms & Conditions (Short Version)

By booking a seat for “De Paris, Avec Amour”, taking place on February 13–14, at the price of 390 RON per person per night, participants confirm that they have read and accepted these terms and conditions.

The dinner is served with a fixed menu and drinks, created by guest chef David Agoston, in collaboration with Laboratorium Chef Botond Fehér. Respectful behavior towards staff and other guests is mandatory.

During the event, participants may be photographed or filmed, and these materials may be used on official communication channels. Personal data (name, email, phone number) is collected solely for reservation and event management purposes, in accordance with GDPR.

By submitting the reservation, participants agree to these terms.