I've always been curious as to why a company that sells would do so much effort in making a guide of restaurants or as Paul Bocuse, French chef of all times, said "The Michelin is the only guide that counts".
The Michelin guide was intended to encourage people to travel and boost the demand for cars and car tires. When internet was not prevalent, the guide had the most up-to-date maps of restaurants, petrol stations and hotels. It allowed people to explore the countryside, go on a picnic, make a detour to a less well known restaurant.
When it comes to selecting restaurants, I reference the "Bandwagon Effect" -- how many people are lining up to wait to dine for this restaurant/and if it is crowded. The food won't be too far off. So the michelin guide is more like a second opinion.
When I visited Prague last year with some friends, we wanted to try traditional Czech cuisine, but that has been renewed and revived.
La Degustation is one of the only three Michelin starred restaurants in Prague.
The chef, Oldřich Sahajdák is all about farm to table cuisine, bringing a modern twist to traditional Czech cuisine.
We weren't particularly hungry, but we didn't want to miss out on the wine pairing they had.
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| Hokkaido pumpkin, cracklinks, whipped cream paired with palava grand cru 2010 sonberk |
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| Sturgeon caviar, egg, butter milk paired with Soave Montefiorentine 2013 - ca rugate |
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| Trebon catfish, yeast kohlrabi, paired with ryzlink vlassky 2013 |
The soup was absolutely amazing! The chef gave us his secret recipe to this, with leeks, carrot, onion, pineapple and any vegetables you may desire with a pinch of yeast!
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| Foie gras, pistachio nuts paired with riesling berncasteler doctor spatelese 2015 |
You will never guess, but the crumbs were actually shredded foie gras! Melted in my mouth immediately :9
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| European perch, dill, moravian sparking wine paired with gruner veltliner federspiel 2013 |
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| Sumava mushrooms, caraway seeds |
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| Piglet, beetroot, cabbage paired with pignot gris 2012 d weinbach |
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| Beef tongue, apple, yellow peas paired with cuvee cs,m, cf 2007 |
The beef tongue paired really well with the moist yellow peas and the red onions really lightened up the dish.
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| Bread ice cream, plum jam, beer kocour |
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| Sweet egg yolk |
After dinner, we were invited by the chef to visit their kitchen. Our eyes were gleaming as we we were eager to find out how the soup was so stupendously clear yet flavorful.
"The secret to the soup, is cooking the vegetables with a pitch of fermented yeast, and make sure to strain it afterwards", Sahajdák whispered with a laughter.
"We always buy the freshest ingredients from our farmers, and you won't find food that are out of the season".
"Sometimes it's a lot of pressure, because you have to make sure your dish is perfect every time, but as you see we have an open kitchen because we want our guests to know how we've prepared it to perfection. That also means we can't scream at each other across the table haha."
Such an amazing experience to see action envelop before us. It really marked an good end to our dining experience at Prague!
Degustation Du Chef Menu 3,150czk, Wine Paring 2100 czk
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