A Garden On a Plate at V Zátiší
Pascal Favre d´Anne 1* Michelin
from the evening 12 to 15 September
To enhance your pleasure, the menu will be accompanied by wines from the Anjou region
Seared foie gras, beetroot paste, orange butter
Saumur Grande Cuvée Brut, Domaine Grenelle
Sea bass, spinach, shrimp bouillon
Sancerre 2013, Domaine Pierre Prieur
Smoked monkfish, mushrooms, truffle vinaigrette
Savennieres Chamboureau 2009, Domaine FL
The pigeon, ravioli filled with meat from thighs, carrot with lemon confit
Anjou Rouge 2011, Chateau Guimoniere
Crémet d’Anjou and the chef’s fruit compote
Touraine Rosé, methode traditionnelle, Joel Delaunay
Quernon d’ardoise - special dessert with blue chocolate
Coteaux du Layon 4 villages, Domaine FL
6 COURSE MENU CZK 1590 | wines CZK 990
5 COURSE MENU CZK 1490 | wines CZK 890
4 COURSE MENU CZK 1390 | wines CZK 790
The Zátiší Club offer of “every second menu at your table free of charge” is valid only for lunch for this event.
An excellent guide to a chef’s skill and creativity is in seeing how he works with vegetables. Unlike steak or fish, vegetables offer unlimited variations, combinations and methods of preparation.
French chef Pascal Favre d‘Anne attained such mastery of this aspect of haute cuisine that the prestigious Gault & Millau gastronomic guide named him the Young Talent of 2008 and the Michelin guide awarded him his first star the same year – just two years after he opened his Le Favre d’Anne restaurant with his wife Mathilde.
Pascal cooks predominantly with in-season local vegetables and he combines them to create visually dazzling and delicious meals.