Venison and spirits
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
Martin Kortus and Petr Kymla are the two who always come up with something new, interesting and novel. They have a lot of fun together and we are very happy about them! And that is only good. As a result, several courses have been created that are inherently linked to the name Laboratorio and are our best sellers and we believe that this course will aspire to that as well.
In the fall, they decided to start a brand new course where there would be unusually paired with spirits. We know spirit as a digestive, as a stick figure that will relieve us after a heavy meal. Thanks to Martin you will discover their culinary power when preparing meals and their touch of taste in every bite will be damn fun! Petr Kymla explains how spirits are made and how to taste and pair them with meals. And you can look forward to great autumn ingredients in the form of plums, cranberries, mushrooms and game from our partner company Windsor! Autumn will be beautiful, we will have a new inseparable pair with spirits and game.
Petr is looking forward to seeing you and Martin, as always, can't wait.
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.