Tricks of chefs - flavoring and acidity
What we will cook / List of Wines
Roasted cauliflower, anchovies, beurre blanc, capers, lemon, breadcrumbs
Veltlínské zelené 2017, Jakub Novák (Znojmo)
Hawaiian poke versus ceviche/banana tartar
Waiting for Tom Rosé 2017, Rennersistas (Burgenland)
Burrata with citrus, lavender, coriander
Fumé Blanc Numen 2016, Johannes Zillinger (Weinviertel)
3 300 Kč including VAT per person
Do you want to learn to think over the seasoning as a professional chef? Then this course is tailored to you. This time we'll let you know how sour taste works. Let's try to find out how it has the strength to complement or counterbalance other tastes. We'll try everything that just makes food soak up. We will not only cook three meals on which we show you the principles of flavoring so after that the sour taste becomes forever in the kitchen your partner. We will also learn to produce fermented vegetables, pick on sour or prepare sauce beurre blanc, which is great for almost any fish or vegetables. Acidity can add extra lightness, freshness, and brightness to every meal. It could blame that we will not be able to stop eating that dish. Come to our course with chef Jana Bilíková and wine geek Marko Jelič, which prepared amazing wine pairing to this menu.
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.