25 years of great taste

Summer News
25 years of great taste...
02
Cafe Rudolfinum
Coming
soon!
An International Quintet Creates a New Café
The new café in the majestic Rudolfinum building is the result of a close
collaboration between the Zátiší Group and the Czech Philharmonic
Orchestra. It is our gift to ourselves, and to you, on the occasion of the
25th anniversary of the founding the Zátiší Group. It will open its doors
at the beginning of the new concert season, with the aim of nurturing
the cosmopolitan atmosphere of the venue and linking concerts and art
exhibitions with great gastronomy and excellent specialty coffee
by La Boheme Cafe. Meet the men responsible for its creation.
Christophe Dubreuil
Sanjiv Suri
Chance brought Sanjiv to Prague 25 years ago. He fell in
love with the magical city, opened several restaurants here
and now actively supports nutritious school meals as well
as various philanthropic projects. His first venture was a café
in the National Museum, so in a way he is now returning
to his business roots.
Gian Luca Giardi
Gian Luca is an Italian chef who creates innovative new
dishes for the Zátiší Group. His involvement in the founding
of the new café was both natural and essential. He cannot
wait to prepare his seasonal delicacies for café guests.
Born in France, Christophe now works in
Prague as the Zátiší Group’s creative pastry
chef. He says that he is very much looking
forward to the challenge of preparing
a dessert menu featuring both Czech
and international sweets.
Charles Fleer
David Mareček
David is the general manager of the internationally renowned Czech Philharmonic Orchestra,
which often works with foreign conductors and
musicians. He was instrumental in facilitating
the reopening of the café in the Neo-Renaissance
Rudolfinum, which was built in 1885.
Charles is a coffee expert who promotes direct coffee trading.
He founded La Boheme Cafe, a coffee-roasting plant, in
the Czech Republic and in Prague, he runs a café serving his
excellent specialty coffee. He was born in the United States,
but has travelled the world over to find coffee beans delicious
enough to ship to Prague.
4
CZECH
Summer at V Zátiší
Local ingredients served in unusual ways.
1.
V Zátiší chef
Igor Chramec
promised to be creative and he was as good as his word when he created
the V Zátiší summer menu. You will be delighted by how he uses
local ingredients in unorthodox forms and combinations. For example, there is no more ordinary
ingredient than an onion – but Igor gives it four different exciting personalities.
Igor also combines green and white asparagus in a startling way.
While the green asparagus is cooked al dente, white asparagus is prepared as a sabayon with the egg
cooked at 62 ˚C, and served with a dollop of bacon jam.
Herb-crusted
lamb chops
The delicate quail
Veal sirloin
is accompanied by carrots, baked shallots,
features vegetables as both the base
Spicy chilled
rhubarb
shallot purée and velouté. This preserves
of the sauce and as a side dish: white
with yoghurt sorbet will set
the juiciness of the leg and makes the skin
onion purée, turnip baked in salt dough,
you up nicely for the summer heat.
on the soft meat of the breast exquisitely
pickled stems of wild garlic
crunchy.
and confit grenaille potatoes.
Our Tip:
3.
2.
Spicy
chilled
rhubarb
Veal
sirloin
The Czech menu at V Zátiší
is complemented by a
permanent menu
of Indian dishes
now refreshed with lime and chilli-marinated
spicy prawns, coconut rice and mint-coriander chutney,
all prepared by chef Ramesh Mangain to take
the steam out of a hot summer day.
6
Richard
Toix
Richard was born
on Valentine’s Day and
already knew as a child that he
wanted to become a chef. After
cooking at top restaurants in England
and France, he took a year-long
hiatus to consider his
next move.
This brilliant
Michelin-starred
chef will visit
V Zátiší
on 13 to 16 September
He picked apples and pears and worked as a wine
merchant, but he could not resist the call of the
kitchen for long. So, this former rugby player opened
a cosy venue called Le Champ de Foire with his wife
Laure in Lencloître, near Poitiers. Fifteen years later,
they refurbished the Chalet de Venise in Saint-Benoît
with a charming terrace and garden by the Miosson
river. Nine months after the launch of the new restaurant, under the name Passions & Gourmandises, he
was awarded a Michelin star for his very creative way
of preparing local seasonal ingredients. His menu for
his visit to V Zátiší is still a secret, but one thing
is clear – it will be a special culinary experience!
08
ICE CREAM
The Way You Like It!
This summer, Chef Oskar Pet ko will introduce
a revolutionary new dessert: ice cream
made in a pan. You can taste it
at Zátiší Catering events.
How do you make ice
cream in a pan?
What’s so special about
this ice cream?
The Ice Pan is a special machine with a pan
that is chilled down to minus 22 °C. First, I
pour a basic ice cream mixture into the pan
and stir it for a few minutes with a special
spatula to ensure the mixture’s elasticity.
Next, I add fruits, nuts or other delicious
fillings—whatever the guest desires—to the
mixture, and it’s done. Then I just scrape
the freshly-made ice cream out of the
pan and serve it in a cone or bowl with
whipped cream, mascarpone frosting or
any other topping.
It’s actually good for you. All the ingredients are fresh. We use no chemicals, artificial flavours or other additives. And you
can even have it without sugar, if you wish.
Do you make this to order for every guest?
Precisely. That’s another great advantage
of the Ice Pan. You can add just about anything to the ice cream—fresh fruit, chocolate, nuts, cookies, etc. Guests at our events
can come up with their own combinations, and the more adventurous ones can
even scrape their ice cream from the pan
themselves. It’s also possible to colour the
ice cream, to match the client’s logo, for
example.
How did you come up
with the idea?
One of our colleagues came across it in
the street bistros of Thailand. The Ice Pan
originated in Asia and is now becoming
popular in South America and the U.S.
We’ve been testing it for about a year and
this summer we are going to introduce it at
our summer events.
Enjo
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video rt
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And for our
young visitors….
Kids will have fun playing
in the Children’s Corner, under
the supervision of specially trained
members of our staff.
LET’S
BRUNCH!
A perfect way of getting together with friends!
Great food, excellent wine, a casual atmosphere and no worries.
Isn’t that how you picture your weekends? Well, you can have
exactly that when you get together with friends and family
members for brunch at Mlýnec. The service is welcoming, the
summer sun is warm and there is a beautiful view from the
terrace of the Vltava river and the Charles Bridge, which is so
close you can almost touch it. The menu at Mlýnec changes
weekly and includes three delicious starters with an
Asian influence, roast meat, fish, three desserts—
and it’s paired all summer long with the
refreshing rosé wines of Moravia.
Brunch is served
every Saturday and
Sunday from
11:30 a.m.
to 3 p.m.
12
Our chef never forgets vegetarians,
which is why his summer menu
also features a delicious salad that
blooms on the plate.
Irish lamb chops
and shoulder,
ratatouille purée,
Xérès sauce
Asparagus, artichoke
and radish salad
with ginger dressing
For fish lovers:
Veal sirloin,
potato purée, white
asparagus, morel
sauce
Baked deep-sea redfish,
7-year-aged
Acquerello risotto,
asparagus vinaigrette
A MEAT-SCENTED SUMMER
AT BELLEVUE
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Top-quality meat prepared with inspiration tastes great
during the summer. Petr Bureš, an experienced Bellevue chef,
creates meat dishes that are light, juicy and, of course,
served with lots of seasonal vegetables. You’ll discover
that meat is perfect for summer – and not only when it is
cooked on your garden grill.
14
Cousins to the Ancient
AUROCHS
Aurochs was one of the largest herbivores to roam Europe since the Ice
Age. Some grew to 2 metres in height and weighed more than 1 ton. The
species became extinct in 1627. But in the 1920s, two German brothers,
Lutz and Heinz Heck, both zookeepers, attempted to breed it back using
aurochs genes present in living cattle. The result, known as Heck cattle,
or Pratur in Czech, resembles the aurochs in colour and horn shape.
Black aurochs bulls with a grey or light beige stripe down
the back and the reddish-brown aurochs cows roamed
much of prehistoric Europe, Asia and North Africa. Thanks
to their delicious meat, they were our ancestors’ favourite
prey, which partly led to their extinction. The last known
aurochs died in a nature reserve in Poland in 1627.
Heck cattle, the result of 30 years of cross-breeding, is
smaller than aurochs and has thinner horns. Known as
Pratur in the Czech Republic, the species is bred in Šumava
by the GW Farma Company, which specialises in breeding
cattle in the Šumava National Park. “Breeding the Pratur
has been a very surprising experience. It is a very calm
animal,” said Ivan Žlábek, a breeder. The original herd of
10 has doubled in number thanks to the beautifully kept
meadows on which they graze. Sometimes an animal
not fit for breeding is culled out of the herd and used for
food. That is why you will be able to taste Pratur meat at
Bellevue this autumn.
Piña
Colada
Dessert
Recipe from Honza,
V Zátiší’s pastry chef
Ingredients:
Froth
4 g sliced gelatine
3 egg yolks (60 g)
50 g crystal sugar
2 tablespoons rum
1 tablespoon coconut syrup
150 ml whipping cream (35%)
4
servin
gs
Pineapple ganache:
2 g sliced gelatine
75 g pineapple purée (or juice)
75 g white chocolate
10 g cocoa butter
Garnish:
1 small fresh pineapple
4 tablespoons butter
4 tablespoons crystal sugar
2 hemisphere-shaped moulds
Preparation:
To make the froth, soak the gelatine in cold
water and let expand for about 10 minutes.
Mix the yolk, sugar, rum and coconut syrup
in a heat-resistant bowl and place in a bainmarie. Whisk into a froth. Squeeze water out
of the gelatine slices and add to the froth. Mix
well, remove from bain-marie and let cool.
Whip the cream and add to the cooled mix.
Fill the first hemisphere-shaped mould with
the mix and place in a fridge (overnight, if
possible).
To make the ganache, soak the gelatine in cold
water and let expand for about 10 minutes.
Boil the pineapple purée or juice. Place chocolate and cocoa butter into a bowl, pour the hot
pineapple purée or juice over them and mix
together. Add the gelatine slices and pour the
mix into the second mould and let cool.
To make the garnish, cut the pineapple into
1.5-cm-thick slices. Heat the butter and sugar
in a pan to make a light-coloured caramel.
Dip the pineapple slices in the caramel to
cover both sides.
Place the pineapple slices on plates, cover
with the froth and top it with the ganache.
Garnish with mint leaves, a slice of fresh
pineapple and pineapple purée.