Alsatian chef Jérôme Jaegle is coming to the Czech capital. The owner of the L'Alchémille restaurant, awarded the prestigious Michelin star in 2018, will prepare a special menu at V Zátiší from 10 to 13 September. It will be made from ingredients that will be unusual to our guests, such as pollen and chlorophyll.
Potato / bread / sorrel
Venison tartare / cucumber / currant / tarragon
Trout / sausage with garlic / carrot / lovage
Boletus / froth / hazelnut butter
Lamb / turnip / honey / pollen / chlorophyll
Plum / curd / honey / mint
6 courses 1.790Kč, wine pairing 1.090Kč
5 courses 1.690Kč, wine pairing 990Kč
4 courses 1.590Kč, wine pairing 890Kč
Note: Zátiší Club members discount is appliable only during lunch time.
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At the end of the summer, the kitchen of the V Zátiší restaurant will again belong to a foreign chef. This year, Jérôme Jaegle, the recipient of many culinary awards, including at the Prix International Taittinger and the Bocuse de Bronze Europe. His first restaurant, L'Alchémille, in his native Kaysersberg, was awarded a Michelin star.
Jérôme's culinary art reflects his passion for cooking, inspired by his family working in the meat and delicatessen industries, and his love of nature. He describes his culinary art as modern alchemy, an unwavering blend of culinary skill and nature. His restaurant, L'Alchémille (French for lady’s mantle, an herb used by medieval mages), also refers to the times when alchemists used forgotten herbs in their recipes.
The quality of the ingredients, often very unusual, is crucial for Jérôme, so he purchases them from local farmers. Jérôme sees cooking as a way to foster personal relationships through authenticity and sharing - values that are central to him.
On Thursday 14.10. 2021 from 7 pm we will serve you an evening of 9 courses and 7 tastes of wines selected by sommelier Jiří Markuzzi
9 course menu brings you unlimited consumption of Prosecco, wine, beer and soft drinks. You will experience a multi-course feast, during which we serve meals in tasting portions in the middle of the table.
Winter issue features interview with our chef Igor Chramec and winter season topics