John Coltrane would have turned 100 this year.

This evening is not simply a commemoration, but a tribute to a composer whose music closely linked continuous search, freedom of improvisation and spirituality. Two trumpeters, Erik Truffaz and Barabas, will take the stage together to create their own musical world based on the meditative, profound side of Coltrane's oeuvre. In addition to John Coltrane's compositions, the concert will also feature pieces by Erik Truffaz and Barabas.

Lőrinc Barabás' solo production will now continue under the name Barabas. The new name also marks a new creative chapter in which the trumpeter-composer's independent works will be featured, and a more personal musical world different from orchestral formations will come to the fore.

As a saxophonist and composer, Coltrane has become one of the defining figures of modern jazz. His career was characterized by constant change and intense musical research: in his playing and compositions he turned towards increasingly freer forms, new improvisational possibilities and longer musical structures.

Beyond Any Definition – Coltrane 100 does not undertake a simple re-enactment of Coltrane's music. Erik Truffaz and Barabas' own compositions enter into dialogue with Coltrane's pieces, and the common ground is the search for improvisation, immersion and the boundaries of sounds. A joint concert of two trumpeters, both in orchestral formations and independently, who speak in their own voices, starting from Coltrane's legacy.

The concert was realized with the support of the National Cultural Fund.

We offer a cozy dinner before the concert:

Appetizer:

- Duck liver arillette with homemade apple jam, fresh figs and mini cakes (Gluten, Egg, Lactose)

- Roasted parsnip cream soup with truffle oil and crunchy vegetable chips (-)

- Pheasant broth, with forest mushrooms and vegetable medley (Celery, Egg, Gluten)

Main course:

- Beef cheek, with brown sauce and red wine essence, with thyme porcini dumplings (Celery, Lactose, So, Gluten)

- Cauliflower steak with spicy sweet potato puree, pomegranate cream and toasted macadamia nuts (Nuts)

- Roasted sturgeon fillet with chardonnay sauce with caviar pearls, fresh tagliatelle (Gluten, Egg, Fish, Lactose)

Desserts:

- Salted caramel mousse with spiced pear (Lactose, Gluten, Egg, Hazelnut, Nuts)

- Rosemary baked grapes with silky white chocolate cream and hazelnuts (Lactose, Soy, Hazelnut)

- Pistachio-raspberry slice (Nuts)