Výčep - modern Czech menu
What we will cook / List of Wines
- Rye kvass soup, potatoes, eggs, sweet potato, bread, mushrooms
- Cutlet from mature neck, fresh breadcrumbs, turkey, green beans, mustard, mushroom sauce
- Větrník – choux pastry with caramel and vanilla cream, roasted hazelnuts
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. Here you can try, for example, smoked pork ribs from their own smokehouse, steaks, venison, sausage, potato pancakes, infused schnapps, a varied selection of wines and the famous dessert called Větrník. You and Vojta will also prepare a windmill on this course. But let's start from the beginning…
The starter, a soup made from rye kvass, potatoes, eggs, sweet potato, bread and mushrooms, is an earthy and very hearty course. The soup is rich and simple at the same time. It warms, it smells like licorice, the bread adds richness, and the mushrooms give the earthy smell of the forest. Mushrooms will also be part of the main course. You can make a wonderful mushroom sauce from the mushrooms. And perhaps the most traditional and popular Czech classic for the sauce. Yes, steak! Steak from Výčep is only spoken of in superlatives on the streets of Prague. Vojtěch chose pork from a mature neck. The reason is easy. The neck of the neck is known for being overgrown with fine fat, which makes the steaks wonderfully juicy, but not fatty. We'll admit, that we're literally salivating at the golden-fried and crispy schnitzel in fresh breadcrumbs... The finale of the Czech menu is rounded off by a Větrník with vanilla and caramel cream, nuts and divine taste. Are you looking forward to tasting it?
Come to Laboratorium for modern and at the same time traditional recipes and tips for honest Czech food. Let yourself be absorbed by the atmosphere of the kitchen with Vojtěch Petržela, winner in several and world categories. Come live and enjoy! We look forward to you.
Photo © vycepkorunni.cz
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
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