La Degustation Bohême Bourgeoise
The Czech menu is our interpretation of the refined culinary school of Marie B. Svobodová from the late 19th century. We are inspired by its regional seasonality and the exact consistency with which it approaches the preparation of each dish. The Czech menu is extended with courses inspired by chef Oldřich Sahajdák. It specializes in modern cooking tIn rapid succession, we got three different amuser, before we even decided what we wanted out of this mosaic of possibilities.
La Degustation Bohême Bourgeoise is one of two restaurants with in Prague with a Michelin star.
”Intimate L-shaped restaurant in a historic building, with an elegant, dark wood interior and an open kitchen. Two tasting menus of 6 or 11 courses of modern European dishes and interpretations of Czech cuisine; cooking ice Technically exact, innovative and flavourful. Charming, professional service ”
Menu: 2150CZK- 3150CZK A Particularly interesting wine list
Address: Haštalská 18 110 00 Praha
Then it was finally time, almost exactly on the spot we opened the door and stepped into something that looked like a bar with a few tables on the right hand side. This can’t be the place of the venue, I had time to think.
I am not exaggerating if I say that from the moment we opened the door and stepped into their world, we were sublime cared for that evening. This experience is not about a description of service, I cannot take the word service in my mouth when I describe this feeling. It was more about hospitality than anything else, we were seen but not unclothed and with a highly tightened finger top feeling we got a lesson in how to create a super team like a national ice hockey team from the eighties.
The feeling was homey and surreal and since then I haven’t felt anything like that evening in any restaurant, we were completely enchanted. This was about focus, extremely fast and on the spot top notch hospitality. They already know what we wanted and needed before we even know it our self.
amuse bouche 1
amuse bouche 2
amuse bouche 3
trout, egg, dill, buttermilk
chardonnay 2013 – radomír nepraš
foie gras, pistachio nuts
tokaji aszú 2005 – oremus
třeboň catfish, yeast, kohlrabi
veltlínské zelené 2013 – piálek & jäger
white cabbage, carrot
leek, pear, lard
riesling 2011 – von buhl
hostín asparagus, green peas, hollandaise sauce
sauvignon blanc 2013 – jaromír gala
škubánky, poppy seeds, prague ham
friulano collio 2013 – toros franco
přeštice pork belly, mustard, beetroot
frankovka 2007 – františek mádl
beef entrecote, cabbage, celery, walnuts
blanc tradition 2007 – château d’arlay
beef tongue, yellow pea purée, apple
cuvée skale 2006 – pavel springer
calf sweetbreads, quinea hen egg, truffle
champagne robert winner 1996 – bedel françoise
olomoucké tvarůžky, caraway seeds
dark beer – matuška
potatoes, hazelnuts, defrutum, raspberries
brachetto d’acqui 2014 – braida
grape juice soda