What we will cook / List of Wines
Welcome drink - Gin Larios 12, tonic, citrus
Baked oysters in guanciale
Roku Gin, Roku Higball
Salad of fresh fennel, grana Smith apples, crushed juniper and orange juice
Orange Negroni – Tanqueray Seville, Campari, red vermouth
Lamb chops flambéed with gin, served in a crust with roasted grenails on goose
Panna cotta with forest fruit sauce
3 800 Kč including VAT per person
When head chef of Laboratorio Martin Kortus meets a phenomenal bartender Petr Kymla, it's a guarantee of a good ride! So if you're a fan of gins and a delectable menu, you have come to the right place.
As for gins, their offer is more varied every year, and we can choose from an abundance of brands and types. Petr Kymla will, however, bet primarily on certainty during that course, specifically to the Tanqueray brand, which all gin lovers know very well and today, thanks to its recipes in absolute perfection, is already a legend. But it won't just be about the Tanqueray brand. Welcome drink will be in the form of Gin Larios 12, tonic and citrus pleasantly refreshes and prepares the taste buds for an unusual pampering.
And what delicacies will you be spoiled with? For starters, Martin is going to prepare baked oysters in guanciale for you, which will get you hooked right after the first bite. Their taste is perfectly underlined by another gin, the Japanese Roku Gin. Afterwards, you can look forward to a light salad of fresh fennel, Smith apple branches, crushed juniper and orange juice. The salad is served with an orange Negroni - Tanqueray Sevilla, Campari, red vermouth. Perfection.
At this moment, you will definitely get an appetite for the main course. This one will feature lamb chops flambéed with gin in a crust with roasted grenails on goose fat. Gin will not be missing in this course either. This time Petr chose gin made from fresh citrus - Tanqueray No.TEN. Dessert, a traditional Italian panna cotta made from wild berries in symbiosis with Tonquery Roayl with a touch of blackcurrant, will be the perfect end to the gin & gastro tour.
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.