Spring asparagus menu by a Michelin-star chef
What we will cook / List of Wines
How to properly cook green and white asparagus
Home-made Morel and Hollandaise sauce
Soup with green asparagus
Quark cheese dumplings with strawberry sauce
4 500 Kč including VAT per person
The dishes of Roman Paulus are always a guarantee of an unforgettable gastronomic experience, and it is no wonder. Roman has extensive experience in world-class restaurants and has been awarded six Michelin stars from the MICHELIN Guide. Of course, his success is due to great diligence, hard work and talent, but also to his childhood dream. Even as a child, he wanted to cook in large international hotels abroad. And it came true. If your dream is to cook in the company of legends and learn the procedures and tricks used by the chefs of selected Michelin-starred restaurants, then you have the opportunity to enjoy this experience at our Laboratorio cooking school.
Roman's culinary range is really diverse - from traditional home specialties to the exotic romance of ethnic cuisines. He also makes full use of his diversity within his catering services at the Lobster catering company, where he works as a chef. Roman likes to bet on the highest quality, especially fresh and local, ingredients. And it won't be any different when preparing the menu that Roman has prepared for you.
First, we will show you, how to cook properly green and white asparagus.
After that, we will rush to prepare the home-made morel sauce and hollandaise sauces to pair them with our cooked asparagues.
Afterwards, we will prepare asparagus soup according to Roman's recipe.
Asparagus risotto, which will follow, will be guiding correct way to cook risotto with this vegetable delicacy. After that, we will try together how to properly prepare chicken breasts using the sous-vide method.
Homemade cottage cheese dumplings with strawberry sauce complete the multi-course menu.
Treat yourself or your loved ones to a Michelin-starred culinary experience. We look forward to you.
Roman Paulus is the co-owner of Bistro Paulus and the chef of the Olomouc catering company Lobster Catering. In addition, he is also the holder of the most prestigious vobor rating - he won a Michelin star six times for Prague's Alcron. He also has extensive experience abroad, as a little boy he dreamed of one day being able to cook in the world's top restaurants. Immediately after the revolution, he accepted an offer to study in Austria, where he trained and began a career as a professional chef. He gained his first experience with world-class gastronomy in 1999 at the Savoy Hotel in London. From 2000 to 2007, he worked in hotels of the prestigious Hilton chain in Vienna and Prague. From 2008 until 2020, he was the chef at the restaurant of the Radisson Blu Alcron Prague hotel. Roman's internships in international educational institutions (The Emirates Academy of Hospitality Management) or world restaurants (Michelin-starred restaurants La Pergola in Rome and Maison du Boeuf in Brussels) are definitely worth mentioning.