Edible flowers

Chef: Jakub Čadina
Jana Vlková

What we will cook / List of Wines

  • Tomato salad with seasonal vegetables
  • Omelette with wild herbs
  • Rabbit leg on yarrow and potato purée with marigold popcorn
  • Panna cotta with mallow and magenta or other flower syrup
  • Pickled cheese in a brine including your choice of fragrant herbs from our garden, which class participants will take home.
  • Culinary hay as a gift to take home.​

3 600 Kč including VAT per person

We have long wanted to take you to the countryside, and this workshop combining learning about botanicals and how to cook with them will be the first bite.

This unconventional course will be set in a blooming garden full of edible flowers. Jana has been tending this garden for years, and pampers it with love. Edible plants, both wild and cultivated, grow in her garden, and you will learn how to recognize, collect, taste, preserve, and use them in the kitchen. In the garden, we will pick everything we need for the cooking course itself, as well as some to enjoy at home.

Edible herbs have a very wide range of taste qualities, and you will see how well-known recipes can be transformed into something new and novel. Then you can let your imagination run wild, and you will be ready for new dimensions of culinary pleasure when you use edible flowers. Of course, the garden will be governed by the whims of nature.

The chef of La Bottega Gastronomica, Jakub Čadina, enthusiastically uses everything in his kitchen that nature offers. Jakub likes working with all kinds of wild herbs and edible flowers, including elder flowers and spruce tops. Before work, he sets off through the meadow to collect the freshest herbs and edible weeds, even under the morning dew. All the flowers make him happy, add more flavor, and make a beautiful final touch on the plate.  Jakub will bring his professional knowledge to the course, but will also entertain you with his wit.

Next course dates

Date State Reservation

Saturday, 24. 08. 2019, 13:00 - 20:30

Free

Jakub Čadina

 

The head chef of La Bottega Gastronomica has worked in a number of renowned restaurants during his cooking career. He gained experience in Prague at Chagall’s restaurant, or RedPif, as the sous chef. He came to the La Collezione of Riccardo Luzque from the Grand Cru restaurant, where he cooked for three years under the leadership of Jan Punčochář

Other courses from this lecturer

No other cooking lessons are currently scheduled

Jana Vlková

She uses humor when she shares her expert knowledge about edible flowers. She studied ecology and journalism in school, worked as a French translator, but also as a travel and gastronomy journalist. Cooking food and flowers in all its forms is her great passion, and so are flowers. Many years of experience in these two fields have gradually merged over time, and now she is excited about sharing her knowledge with others. In 2015, she released the Flower Cookbook, which was a great success, and organizing in-house seminars. Her next book came later, titled Flowers to Eat and Dandelions to Eat.

Other courses from this lecturer

No other cooking lessons are currently scheduled

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