Our two chefs, Pavel Broz and Igor Chramec, decided to visit France in order to meet the Michelin- starred chef Mourad Haddouche, who will present his menu at the V Zátiší restaurant on 11 to 14 September. He was awarded his Michelin star in 2010 for his cooking at the Loiseau des Vignes restaurant in Beaune, in the heart of Burgundy wine country. They were accompanied by the the V Zátiší restaurant manager Libor Pavlicek and his deputy, Juraj Pilat.
 
Whose idea was it to ask Mourad Haddouche to come to V Zátiší?
Pavel: He was recommended to us by another Michelin-star chef,
Pascal Favre d´Anne, who had been a guest chef at our restaurant earlier.
 
In what kind of restaurant does he cook and where is it located?
Juraj: The Loiseau des Vignes is part of a chain of haute cuisine restaurants created by the legendary three-star chef Bernard Loiseau and his wife, Dominique. It is located in the centre of a quiet medieval town in the famous wine region of Burgundy and is housed in a building that dates from the 16th century. It can seat a maximum of only 35 guests.
Pavel: The town was really very nice. with lots of small shops selling food and wine. I love the atmosphere when people sit outside and eat and drink…
Mourad welcomed us warmly immediately.

Did you find anything else interesting ?
Juraj: Mourad has guested in Brazil a couple of times, and he even started to learn Portuguese. He was also the first chef in Europe to offer 70 different wines in small glasses.
Pavel: I liked that at the end of his shift, Mourad went to the tables and asked his guests if they were happy with his food. He even sometimes helped with the service.
 
Do you have any other surprises in store for your guests at the V Zátiší restaurant?
Pavel: On the way back we stopped in Alsace to see another Michelin-starred chef. We came across him by accident. While talking to him, we discovered that he knew two Michelin-star chefs that had already cooked at our restaurant, Pascal Favre d´Anne and Richard Toix.  We invited him to Prague and it looks like he will come in the spring.
Juraj: We got carried away by his menu. He grows half of the ingredients he uses in his dishes. He was very pleased by our invitation to and is looking forward to coming. We just don‘t want to reveal more until it is all confirmed.
But you can look forward to it , that‘s for sure!