To France with Martin

Chef: Martin Kortus

What we will cook / List of Wines

  • Snails in garlic-parsley butter with cheese crumb
  • Sarnin-Berrux, Beaune 2014
  • Frog legs in tarragon batter with homemade mayonnaise
  • Sarnin-Berrux, Volnay 2015
  • Duck breast with honey and cinnamon with warm lentil salad
  • Sarnin-Berrux, Vin de France (Gamay from the 80-year old vineyard) 2014
  • Chai creme brulée
  • Coffee

3 300 CZK including VAT per person

Martin Kortus has worked as the chef of an Italian cooking school and has immersed himself fully in Italian cuisine, pushing his beloved French food into the background. But now he has the opportunity to show you how to prepare delicious French meals simply and very efficiently. He has chosen traditional dishes, but he has enriched them with some new, unusual, perhaps surprising, but certainly excellent and refreshing twists. For example, the escargot is cooked in a cheese crumble crust, which adds to their intense flavor. And the frog legs are in batter with fresh tarragon. Martin is also very pleased with the lentil salad, and you can see why. The various shapes and textures and flavors make it an elegant, full-bodied addition to the meal.

We probably all agree that the best choice for a French dessert is creme brulée. But it wouldn’t be Martin if he simply made the traditional specialty, so you can look forward to the rich flavor of chai. In short, this French course will be unlike any other, with plenty of tips and techniques that will suit you in any kitchen. And to make the course experience truly authentic, the head sommelier from Aromi, Martin Levý, has prepared a tasting of French wines for you.

Next course dates

Date Sommelier State Reservation

Monday, 08. 04. 2019, at 04:30 pm

Martin Levý Free

Martin Kortus

He has studied the french culinary institut in 1992 in New York. Since then he works as a private chef, gastronomical advisor, cooking class lector and also as a chef in Il Vigneto and Bettola Restaurant. He has also worked in hotel Josef and he has been cooking in Monarcha and "The national bank of wine" couple of years.

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