cuisineart
...white chocolate sphere with
marinated wild strawberry
aquila saffron and
coconut sabayon
My inspiration also comes from traditional local
cooking techniques, some quite similar to Italian.
I love capretto (baby goat), found in the north
of the Czech Republic. In the Italian tradition, the
Easter menu includes baby goat, so I created my
Eastern European variation. And everyone knows
that the Czech Republic is one of the best places
for beer. Very shortly after my arrival, a dark beer
inspired me to create a combination with foie
gras ice cream called affogato.
Does it need salt? Does it need to be more sour
or sweet? I like to see, touch and smell ingredients
first because this is a moment when the inspiration
and creativity begin. Each combination of
flavors is sensational, enlivening the senses. This
spring, I enjoyed preparing crab salad on Bronte
pistacchio paste, basil scented tapioca and olive
oil ice cream. The crab salad is sweet with the
taste of crab meat with lime juice and basil, but
enhanced by the light bitterness of homemade
pistacchio paste and the green tomato flavor of
extra virgin olive oil ice cream. The tapioca was a
creative impulse and completes the dish.
I like enjoying life, exploring and playing with
products to create variations on my plate. Tartared,
interiors
roasted or poached: I am willing to try anything;
my personality is simply reflected in my cuisine n
Allegro, Veleslavínova 2a 110 00 Praha 1, Praha, Czech
