French cuisine according to a Michelin-starred chef
What we will cook / List of Wines
- Quiche with broccoli and goat cheese
- Pan-roasted sea bream with eggplant caviar
- Chicken in wine
- Snowy gnocchi with vanilla cream
+ wine pairing by Albarelo
5 000 Kč including VAT per person
Roman Paulus has extensive experience in world-class restaurants and has been awarded six Michelin stars from the MICHELIN Guide. His dishes are always a guarantee of an unforgettable culinary experience. 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 in the style of noble France at our Laboratorio cooking school. Bon appetit!
What better way to start a French menu than with a traditional French savory pie? Quiche is a rich dish full of flavors and the French like to enjoy it as an appetizer, a full breakfast or with a glass of quality wine. The basis of a quiche is a short dough and a cream-egg filling, to which you can creatively add other ingredients. Roman chose the option with fresh goat cheese, broccoli and sun-dried tomatoes. Pan-roasted sea bream with eggplant caviar will be another favorite of Romano's and proof that caviar does not have to be made only of fish. The variation with roasted eggplant seasoned with garlic and paprika is a great accompaniment to fish. Roman chose the tender meat of king bream, also known as golden bream. The body of the king bream is decorated with a typical golden belt and golden stripes on the surface of the gills. The dish will be served with roasted tiger prawns.
Another French course, wine chicken marinated in a mixture of red wine and wild spices, then pan-fried, accompanied by root vegetables and served with a famous sauce softened with French butter, will be a chanson for your taste buds. The taste of the dessert will be heavenly. Roman's snowy gnocchi are light, sweet and fluffy. In combination with vanilla cream and forest fruits, it creates a dessert that will be divine.
Treat yourself or your loved ones to a French culinary experience with the stamp of a Michelin star. 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.
Other courses from this lecturer
No other cooking lessons are currently scheduled