Výčep Pub - modern Czech cuisine
What we will cook / List of Wines
- Chicken velouté with smoked chicken tight, trabpled cabbage and redcurrant
- Venison tartare with pea tamari mayonaisse
- Dill sauce with pork tongue, onion donut and dill dust
- Větrník with vanilla and caramel cream
3 800 Kč including VAT per person
Vojtěch Petržela, a young, ambitious and talented chef, has so much experience and awards for his young age that even chefs a generation older could envy him. In 2019, Vojtěch won the title of the best chef of the Czech Republic at the most prestigious cooking competition organized annually by the Association of Chefs and Confectioners of the Czech Republic, and this recognition is not the only one on his menu. Vojtěch currently works as sous-chef at the Czech restaurant Výčep korunní and is the right-hand man of chef Jirka Hrachový. The chefs at Výčep rely on honest Czech food and give Czech cuisine a touch of Wallachia region in a modern sense. The starter - chicken velouté with smoked chicken tight and trabpled cabbage supplied by redcurrant - just divine! After we will be preparing together venision tartare with pea tamari mayonnaise. Vojta will then introduce us modern way of our traditional dill sauce with onion donut and pork tongue, splashed with dill dust. And finall of the menu will be rounded off by a větrník with vanilla nad caramel cream and nuts. Are you looking forward to taste it?
Vojtěch Petržela is the sous-chef of the czech restaurant Výčep Korunní, where, he serves customers traditional czech dishes in a modern concept enriched with a touch of region Valaško. Vojtěch is also a former captain of the junior national team and now a member of the senior national team of chefs and confectioners in the Czech Republic. For his young age, he can boast of several beautiful awards. Between 2016 and 2018, he won the Czech Junior International Championship three times in a row. In 2018, he also won the "Discovery of the Year" award, and a year later, at just 21 years old, he won the prestigious "Chef of the Year" award. He also received countless congratulations in 2022, when he placed 4th in the world finals of the Global Chef Challenge Abu Dhabi. At a highly professional level, he is also engaged in carving, i.e. carving fruits and vegetables. The overall second place from the WC in Luxembourg 2022 is a clear proof of this. Congratulations!
Other courses from this lecturer
No other cooking lessons are currently scheduled