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| Prague -
Czech Republic |
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Extraordinary - Merit
July - 2007 |
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5 Stars
& 4 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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We sat there on the terrace by the side of the Hotel
Le Palais overlooking the Prague city skyline. The mosaic of red tiled roofs
and vivid green gardens seem woven into each other like an impressionistic
painting. This, it seems determines the image of the city, a city built upon
hills producing a sublime peaceful setting. "Every day in Prague is a feast for
the eyes", I uttered not realizing that I might be heard talking to myself. I
felt totally relaxed with the solid quality and warm feeling conveyed by the
Papillon Restaurant nestled in the Hotel Le Palais, situated in one of the most
exclusive neighborhoods in Prague. It was a feast indeed, that we were
ready to discover soon at Le Papillon Restaurant under the guidance of
Chef
Radek Šubrt.
As my colleague Rolf and I took in all the visual
stimulation of dining al fresco out on the terrace, Restaurant Manager Karel
Helštýn stopped by with our menus and two fluted glasses of
Veuve Clicquot Ponsardin. We eagerly sipped the soft fine mousse while
we perused the menu. Our desired choices did not seem to have any bearing as
the next person to arrive brought us an amuse bouche of Lobster Bisque and
three types of crusty Czech bread including an irresistible dark whole grain.
We were certainly on our way to being guided through our culinary experience
while in the capable hands of Chef Radek, recently acknowledged as one of the
ten finest chefs in the Czech Republic. It was a great feeling, kind of like
being driven to a concert in a limousine by chauffeur. |
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| Both Rolf and I agreed that not only was
Chef
Radek's cuisine of the highest quality, flavorful and fresh but also
presented in multi-layered three-dimensional fashion as to excite the palate
long before the food was tasted. Some notable examples are the Kenya Bean
Salad with Tomato Tatare and Chervil, a whimsical tower of green Kenya
beans piled like logs over a bed of chopped fresh tomatoes and topped with
sliced radish and chervil. Next, the Sea Bass Fillet with Fava Beans,
radish salad and soya-orange glaze provided us with a glimpse of what Chef
Radek can do with this delicate fillet. His deft pan searing of the Sea Bass
sealed in its elusive flavor while rendering the skin delightfully crisp. Along
with the Sea Bass entrée for me, my colleague Rolf was offered a
rendition of Seared Duck Breast over Risotto with Asparagus and Sweet
Garlic, cooked to a perfect medium rose pink. The whole duck breast was
finished with a delicate garlic foam gently caressing the risotto, illustrating
how Chef Radek deftly adds flavor and substance to a finicky entrée.
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“I must mention that during the entire Dégustations menu
we had the great pleasure of sampling
some of the outstanding Czech wines
from the Moravia region near the Austrian border.” ~ TB |
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| 2007 -
Award-Hand-Out: Restaurant Le Papillon - Prague, CZ |
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I must mention that during the entire
Dégustations menu we had the great pleasure of sampling some of the
outstanding Czech wines from the Moravia region near the Austrian border. These
are fine wines reflecting the influence of the unique Moravian terroir on the
traditional chardonnay and Riesling varietals. Our wines were specifically
chosen so that their taste profiles paired well with the light modern seasonal
cuisine created by
Chef
Radek. Finally, from the sweet side of Czech life came the Rhubarb
Confit with Orange fillets, Candied Fennel and Mascarpone ice cream, an
amusing assemblage of sweet cream, tart fruit and crisp wafer. It was a fine
conclusion to a taste worthy presentation. |
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“...agreed that not only was Chef Radek's cuisine of the highest
quality, flavorful and fresh but also presented
in multi-layered
three-dimensional fashion as to excite the palate long before the food was
tasted.” ~ TB |
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by
Thorsten Buehrmann & Rolf Staehler
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2007 ~ Seven Stars and Stripes, Inc. |
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