Venison and spirits

Chef: Martin Kortus

What we will cook / List of Wines

Fallow Deer Carpaccio with Mushroom Tartar, Parmesan Chips and Light Leaf Salad

Homemade pasta with wildboar ragout

Venison back flamed with juniper, cranberry remoulade and creamy polenta with truffles

Austro-Hungarian pancake with marinated and glazed plums in brandy

3 300 Kč including VAT per person

Venison matches perfectly with spirits. Our new course Zvěřina a pálenky by Martin Kortus and Zdeněk Zajíc from Ultra Premium Brands will be full of this delicious pairing.

Together with Martin, you will discover culinary usage of spirits during preparation of such delicacies as, for example, homemade pasta with wild boar ragout or venison loin flambéed with juniper. Othe other hand,

Zdeněk will introduce you to the secrets of spirits production, how to taste them and pair them appropriately. Of course, you will work with first-class ingredients such as plums, cranberries and venison. If you are a venision lover, do not miss this unique course full of exclusive flavors, Martin and Zdeněk are looking forward to seeing you!

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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