Space rental
Chef: Pavla Janečková Hájková
What we will cook / List of Wines
Apricot soup in white wine
Pagan meat pie with apples or quinces
Blueberry sauce?? with dumplings
Currant roll with crumbs
Sour berries in rum
12 000 Kč including VAT per person
Fruit growing, pickling fruit into alcohol and their use in Czech cuisine.
Czech fruit growing has always been at a high level at one time even gained European fame. It is therefore not surprising that the processing of fruit for immediate or late consumption has many forms, but only some of them are still used today. Fruit was added not only to pastries, but aslo to soups or many salty and meaty dishes.
An important liquid ingredient was wine and different types of spirits, which our ancestors used rather then water for their organoleptic abilities when preparing food. During the course, you will encounter a demonstration of where and which wine or spirit to use to give food an unmistakable character.
From the course, you will also bring jar of pickled distillate fruits to home, so that you can enjoy it after the right time to sit down.
