Chef Tricks - Flavouring (sweet and salty taste)
What we will cook / List of Wines
Dobrá vinice - Créme de Trois Blanc 2016 (sparkling, Moravia)
Watermelon salad, olives, basil, mint
Christian Tschida - Himmel auf Erden Rosé 2017 (rosé, Austria)
Slowly roasted lamb, bulgur, apricots, nuts
Ščurek - Kontra 2017 (orange, Slovenia)
Zucchini fritters, apples, raisins, thyme
Dr.Deinhard - Muskateller 2016 (white, Germany)
3 300 Kč including VAT per person
This course is for anyone who wants to learn how to think about seasoning the way a professional chef does. This might be surprising, but it is ideal that all foods contain both sweet and salty flavours. We will show and explain how these two flavours work together, balance each other, and how they affect the sour, bitter, and umami flavours. We will talk about everything that can be salted, and why salted desserts are becoming more common. We will also discuss the different types of sweet tastes, and why sugar isn’t like sugar. We will prepare three meals to help us understand why and how the sweet and salty tastes work together. These meals might surprise you, but you’ll love them and add them to your cooking repertoire immediately. Look forward to the perfect menu: the addictive, fresh salad, the crumbling lamb, and the most outrageous pancakes. Enough! We can’t think about that menu anymore! Wine pairing will be by Marek Jelič, with Jana Bilíková and Honza Všteček in the kitchen. This seasoning course ends a series exploring all tastes, and will definitely be worth it.
Thanks to Made in Japan whose plates will be used in this course.
A graduated lawyer is dressing up the rondon as the creative chef of the Ambiente restaurant network. She was selected as one of the Forbes 30 Under 30, and her job is to follow modern gastronomic trends. She gets inspiration from foreign internships. Her gourmet career began at Sasazu in Kampa Park, and then at the Michelin-starred restaurant La Degustation Boheme Bourgeoise for 3 years.