Philippines tastes and Don Papa rum

Chef: Martin Kortus

What we will cook / List of Wines

Asian style of Argentinian red shrimps

Seabass ceviche

Duck breast with Don Papa rum, fruit salad

3 300 Kč including VAT per person

Philippines cuisine is favourite for its lovely taste and flavors. And its colours make the experience complete for all senses. It combines three flavors: salty (alat), sweet (tamis) and sour (asim). Usually they are in a balance in every dish from mains to dessetrs but sometimes it works as a contrast. "Philippinian dishes will always surprise you with the creativity and diversity. There is wide range of meat, seafood, herbs, vegetables and tropical fruits which makes an unique experience all together." says Martin Kortus, Headchef in Laboratorio. During the class we will make with him seafood or ceviche from fresh fish. The highlight of the class will be duck breast with Don Papa rum.

The premium rum Don Papa comes from Philippines island Negros which is called Sugalandia by the locals. And that is because the local sugarcane, the base for rum is one of the sweetest in the world. Don Papa is made in small batches and it is getting matured in oak barrels for 7 years at the foot of the Mount Kanlaon vulcano. Its exceptional taste with tones of vanilla, honey and candied fruit is a perfect base for drinks which we will have during the class. They will be made by František Holeček from Ultra Premium Brands.

Next course dates

Date State Reservation

Saturday, 30. 10. 2021, 16:30 - 20:30

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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