Czech National Culinary Team Czech National Culinary

Czech National
Culinary Team
General partner
NT AKC ČR
in Erfurt
6th October - Hot kitchen – Restaurant of Nations
8th October – Cold table displays
CZECH MENU FOR RESTAURANT OF NATIONS
NATIONAL CULINARY TEAM
of the Czech Chefs Association is not only a defender of traditional culinary values, but embodies modern
and progressive culinary trends too. Czech gastronomy is full of variety, both distinctive and also very fine
flavours stemming from traditional meals influenced by central-European culture. Its character, reflected
in popular preparation, is being transformed by the modern approach of the National culinary team of the
Czech Chefs Association into surprising visual and gustative variations.
STARTER
Salmon variation – grilled marinated
salmon, smoked salmon sausage,
ravioli with salmon tartare, boiled
beetroot, balsamic vinegar gel
Czech National
Culinary Team
MAIN COURSE DISH
Roasted pork loin, fried pork belly
with horseradish espuma, spinach
roll with cabbage, garlic cream,
roasted boletus, root vegetables
Czech Chefs Association
PŘEŠTICE BLACK-PIED PIG
Czech Přeštice black-pied pig is certified as protected genetical resource breeded in closed population. Typical
characteristics of this race besides black-white colour is tilted-down ear. The meat of this pig is more grown
through with a fat than by the other races, what is the reason of its specific taste. That is why for example
the leg of black-spotted pig is original ingredient of worldwide known delicacy Prague ham. For preparation
of the Czech National Culinary Team main dish we use the cutlet and brisket of 50kg Prestice pig as a main
ingredients.
DESSERT
Lemon cream cake, fondant with minth,
marinated rhubarb with raspberries,
peanut crumbs and cinnamon sherbet
General partner
PASSION FOR DINNING
www.akc.cz
Horký Jan - Captain
Executive Chef Restaurant Zlatá Praha
InterContinental Prague
progressive cuisine with avantgard
element specialist
Vlásek Petr
Executive Chef Il Convento
Restaurant Prague
hot cuisine and game specialist
Husák Miroslav
Skála Lukáš
Executive Chef Best
W.P.International Brno
regional cuisine and finger food specialist
Pastry Chef InterContinental Prague
exclusive bonbons and
restaurant deserts specialist
Svatek Martin
Executive Chef hotel Nautilus Tábor
fusion cuisine and finger food specialist
Bečvář Patrik
Souse Chef Restaurant Zlatá Praha
InterContinental Prague
progresive cuisine specialistt
Hojda Norbert
Klopfštoková Pavlína
Executive Chef Hospoda Domov Liberec
hot cuisine and fish specialist
Pastry Chef Culinary school Děčínc
sugar artist specialist
Konopka Tomáš - Team Manager
Culinary Advisor NESTLÉ Proffesional
David Radek
Executive Chef Restaurant La Veranda Prague
cold cuisine and finisher specialist
Šmíd Michal
Chef and Nutrition advisor
nutrition and vegetarian specialist
General partner
NT AKC ČR