{"id":1493,"date":"2020-07-02T01:59:30","date_gmt":"2020-07-01T23:59:30","guid":{"rendered":"https:\/\/hotelhouse.cz\/?p=1493"},"modified":"2020-07-02T02:00:58","modified_gmt":"2020-07-02T00:00:58","slug":"salabka-se-po-korone-vraci-s-bozskym-menu-snoubicim-jaro-s-letem","status":"publish","type":"post","link":"https:\/\/hotelhouse.cz\/index.php\/2020\/07\/02\/salabka-se-po-korone-vraci-s-bozskym-menu-snoubicim-jaro-s-letem\/","title":{"rendered":"Salabka se po koron\u011b vrac\u00ed s bo\u017esk\u00fdm menu snoub\u00edc\u00edm jaro s l\u00e9tem"},"content":{"rendered":"\n

Restaurace a vina\u0159stv\u00ed Salabka se po karant\u00e9n\u011b vrac\u00ed s nov\u00fdm sv\u011b\u017e\u00edm menu a s velkorys\u00fdmi prostory, v nich\u017e si bez obav m\u016f\u017eete u\u017e\u00edt gastronomick\u00fd z\u00e1\u017eitek a p\u0159itom dodr\u017eovat v\u00edce ne\u017e 2metrov\u00e9 rozestupy.<\/strong><\/p>\n\n\n\n

Poj\u010fte se pod\u00edvat, co si pro tentokr\u00e1t chef Petr Kunc p\u0159ipravil a rovnou n\u00e1m menu okomentoval.<\/strong><\/p>\n\n\n\n

\u201cSou\u010dasn\u00e9 menu v sob\u011b snoub\u00ed pozdn\u00ed jaro a brzk\u00e9 l\u00e9to. N\u00e1v\u0161t\u011bvn\u00edci Salabky tak mohou je\u0161t\u011b ochutnat kus jara, jeliko\u017e je tam ch\u0159est a kr\u00e1l\u00edk, ale u\u017eij\u00ed si i l\u00e9to nap\u0159\u00edklad s mozzarellou a melounem,\u201d \u0159\u00edk\u00e1 chef Petr Kunc.<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

Pre amuse bouche<\/strong><\/p>\n\n\n\n

\u201cPrvn\u00edm gastronomick\u00fdm z\u00e1\u017eitkem nov\u00e9ho menu, na kter\u00e9m jsem aktivn\u011b pracoval b\u011bhem koronavirov\u00e9 karant\u00e9ny, je velout\u00e9 z medv\u011bd\u00edho \u010desneku od Martina M\u0148uka. U v\u0161ech na\u0161ich hlavn\u00edch surovin db\u00e1me na lok\u00e1lnost a odeb\u00edr\u00e1me je od t\u011bch nejlep\u0161\u00edch \u010desk\u00fdch farm\u00e1\u0159\u016f, chovatel\u016f a p\u011bstitel\u016f.\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Amuse bouches<\/strong><\/p>\n\n\n\n

\u201cNa toto menu jsem p\u0159ipravil t\u0159i amuse bouches. Prvn\u00edm z nich je lardo z mangalice, co\u017e je 6 m\u011bs\u00edc\u016f sta\u0159en\u00e9 v such\u00e9m zr\u00e1n\u00ed p\u0159\u00edmo na Salabce. K n\u011bmu pod\u00e1v\u00e1me piccalilli zelenina a gel, cibulovou drobenku a \u010derven\u00fd kampotsk\u00fd pep\u0159. Tento nejlep\u0161\u00ed pep\u0159 z Kambod\u017ei odeb\u00edr\u00e1m od Pepper field – pepperfield.cz, kte\u0159\u00ed jsou p\u0159eborn\u00edci na pep\u0159e.<\/p>\n\n\n\n

Dal\u0161\u00edm amuse bouche je netradi\u010dn\u00ed mrkvov\u00fd tatar\u00e1k s dukkah ko\u0159en\u00edm, kter\u00e9 si m\u00edch\u00e1me sami dle tajn\u00e9ho receptu z \u010dern\u00e9ho a b\u00edl\u00e9ho sezamu, l\u00edskov\u00fdch o\u0159ech\u016f, koriandrov\u00fdch sem\u00ednek a \u0159\u00edmsk\u00e9ho km\u00ednu. V\u00fdsledn\u00e1 chu\u0165 je v\u00fdrazn\u00e1, ale lehk\u00e1.<\/p>\n\n\n\n

Posledn\u00edm amuse bouche je knedl\u00ed\u010dek ala knedlo vep\u0159o zelo, \u010dili bun, marmel\u00e1da z \u010derven\u00e9ho zel\u00ed, gel z \u010derven\u00e9ho zel\u00ed, \u0161kvarky, om\u00e1\u010dka z vep\u0159ov\u00fdch uzen\u00fdch \u017eeber a napuffovan\u00e1 (sma\u017een\u00e1) vep\u0159ov\u00e1 k\u016f\u017ee\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Pe\u010divo, m\u00e1slo, d\u017eem<\/strong><\/p>\n\n\n\n

\u201cVe\u0161ker\u00e9 na\u0161e pe\u010divo si pe\u010deme \u010derstv\u011b p\u0159\u00edmo u n\u00e1s a na\u0161\u00ed specialitou je mimo jin\u00e9 bezlepkov\u00fd chl\u00e9b s kurkumou.\u201d<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

P\u0158EDKRMY<\/strong><\/h3>\n\n\n\n

Mozzarella, meloun, raj\u010data, koriandrov\u00fd olej<\/strong><\/p>\n\n\n\n

\u201cZ\u00e1kladn\u00ed surovinou tohoto p\u0159edkrmu je Nodino mozzarela z Nusl\u00ed. Nodino v ital\u0161tin\u011b znamen\u00e1 uzel, \u010demu\u017e odpov\u00edd\u00e1 tvar t\u00e9to mozzarelly. Je vyr\u00e1b\u011bna z \u010desk\u00e9ho kravsk\u00e9ho ml\u00e9ka italskou metodou a odeb\u00edr\u00e1m ji od MozzarellArt. Nodino mozzarellu dopl\u0148uj\u00ed raj\u010d\u00e1tka s nakl\u00e1dan\u00fdm melounem a koriandrov\u00fdm olejem. Jde to u\u017e lehce d\u00e9 l\u00e9ta, d\u00edky melounu to p\u016fsob\u00ed velice sv\u011b\u017ee.\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Ch\u0159est, klecka kaviar, holandsk\u00e1 om\u00e1\u010dka, estragonov\u00fd olej<\/strong><\/p>\n\n\n\n

\u201cCh\u0159est m\u00e1me z M\u011bln\u00edka a serv\u00edrujeme ho v kombinaci s kavi\u00e1rem z jesetera, holandskou om\u00e1\u010dkou v espum\u011b, s p\u011bnou z ch\u0159estu a estragonov\u00fdm olejem.\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Siven, shiso listy, okurka, wasabi majon\u00e9za<\/strong><\/p>\n\n\n\n

\u201cSivena m\u00e1me z Chaber a jsou k n\u011bmu shiso listy, okurka, wasabi, dom\u00e1c\u00ed majon\u00e9za a dashi champonzu. Dashi vznik\u00e1 tak, \u017ee se zauzen\u00fd vysu\u0161en\u00fd tu\u0148\u00e1k nakr\u00e1jen\u00fd na hoblinky 24 hodin maceruje a pot\u00e9 se p\u0159eced\u00ed. Zat\u00edmco champonzu je om\u00e1\u010dka, kter\u00e1 se skl\u00e1d\u00e1 z n\u011bkolika japonsk\u00fdch citrus\u016f.\u201d<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

HLAVN\u00cd CHODY<\/strong><\/h3>\n\n\n\n

Jeseter, mrkev & z\u00e1zvor, kari, bazalka<\/strong><\/p>\n\n\n\n

\u201cJeseter je tak\u00e9 z Chaber. K n\u011bmu pod\u00e1v\u00e1me mrkev a z\u00e1zvor, pyr\u00e9, jarn\u00ed zeleninku z Hole\u0161ovic od \u010desk\u00fdch farm\u00e1\u0159\u016f zal\u00e9v\u00e1me om\u00e1\u010dkou z kari zjemn\u011bnou kokosov\u00fdm ml\u00e9kem. Tato om\u00e1\u010dka vznikla d\u00edky inspiraci z p\u016fsoben\u00ed na m\u011bs\u00ed\u010dn\u00ed st\u00e1\u017ei v Thajsku. Od pan\u00ed z marketu Cha Am, kter\u00e1 tam d\u011bl\u00e1 50 let, jsem z\u00edskal tuhle kari sm\u011bs ze 40 druh\u016f ko\u0159en\u00ed!\u201d Jmenuje se to thai explosion a sv\u00e9mu jm\u00e9nu naprosto odpov\u00edd\u00e1.\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Kr\u00e1l\u00edk, cuketa, hr\u00e1\u0161ek, pln\u011bn\u00e9 ka\u010denky, ku\u0159ec\u00ed jus s pasti<\/strong><\/p>\n\n\n\n

\u201cKr\u00e1l\u00edky m\u00e1me od pana Provazn\u00edka, co\u017e je skv\u011bl\u00fd pra\u017esk\u00fd \u0159ezn\u00edk. Kr\u00e1l\u00edka pod\u00e1v\u00e1me s \u010desk\u00fdma ka\u010denkama od Martina M\u0148uka, k tomu je cuketov\u00e9 pyr\u00e9 s bazalkou, \u010derstv\u00fd hr\u00e1\u0161ek a ku\u0159ec\u00ed jus s pastis. Ka\u010denky jsou pln\u011bn\u00e9 ku\u0159ec\u00ed f\u00e1\u0161\u00ed, je tam trochu ko\u0148aku a mrkvov\u00fdch v\u00fdhonk\u016f\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Bramborov\u00e9 nudle, houby, vejce, s\u00fdr, lan\u00fd\u017e<\/strong><\/p>\n\n\n\n

\u201cBramborov\u00e9 nudle jsou dopln\u011bn\u00e9 houbov\u00fdm kr\u00e9mem z h\u0159\u00edbkovit\u00fdch hub od Martina M\u0148uka, nakl\u00e1dan\u00fdm \u017eloutkem, farm\u00e1\u0159sk\u00fdm s\u00fdrem a nastrouhan\u00fdm \u010derstv\u00fdm sez\u00f3nn\u00edm lan\u00fd\u017eem.\u201d<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

DEZERTY<\/strong><\/h3>\n\n\n\n

Pre dessert<\/strong><\/p>\n\n\n\n

\u201cZ\u00e1kladem je sorbet z okurky, toniku a jahody, k n\u011bmu\u017e p\u0159id\u00e1me kosti\u010dky na sladkokyselo nakl\u00e1dan\u00e9ho \u0159ap\u00edkat\u00e9ho celeru, kter\u00fd utop\u00edme v espum\u011b z lesn\u00edch jahod, okurky a toniku.\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Krupicov\u00e1 ka\u0161e, rebarbora, r\u016f\u017ee, \u010dokol\u00e1da<\/strong><\/p>\n\n\n\n

\u201cKrupicov\u00e1 ka\u0161e je nad\u00fdchan\u00e1 a protkan\u00e1 sko\u0159ic\u00ed, rebarbora jsem nalo\u017eil v malinov\u00e9m a rebarborov\u00e9m pyr\u00e9 s kardamonem. K n\u00ed je\u0161t\u011b p\u0159id\u00e1v\u00e1me rebarborov\u00fd sorbet s esenc\u00ed z r\u016f\u017e\u00ed, rebarborovou espuma, zeminu z \u010dokol\u00e1dy a prach z b\u00edl\u00e9 \u010dokol\u00e1dy.\u201d<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Tonka parfait, karamelov\u00fd kr\u00e9m, slan\u00fd l\u00edskov\u00fd praline, pr\u00e1skac\u00ed prach, malinov\u00fd sorbet, jedl\u00e9 st\u0159\u00edbro<\/strong><\/p>\n\n\n\n

\u201cNa serv\u00edrov\u00e1n\u00ed tohoto dezertu jsme si nechali vyrobit i speci\u00e1ln\u00ed formi\u010dky. Kombinace t\u011bchto protich\u016fdn\u00fdch chut\u00ed vytv\u00e1\u0159\u00ed oh\u0148ostroj chut\u00ed, co\u017e skv\u011ble akcentuje pr\u00e1skac\u00ed prach – n\u011bkte\u0159\u00ed si ho pamatuj\u00ed z l\u00edz\u00e1tek,\u201d sm\u011bje se Petr.<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Petit fours<\/strong><\/p>\n\n\n\n

\u201cCoby petit fours jsme si p\u0159ipravili 3 mini lah\u016fdky. T\u011bmi jsou jahodov\u00fd sorbet, m\u00e1tov\u00fd olej a prosecco sabayon. D\u00e1le citrusov\u00fd meringue se slan\u00fdm karamelem a pist\u00e1ciemi. A na z\u00e1v\u011br na\u0161e dom\u00e1c\u00ed salabka bonboni\u00e9ra pln\u00e1 chut\u00ed a barev – ka\u017ed\u00fd kus je jin\u00fd a origin\u00e1ln\u00ed.\u201d<\/p>\n\n\n\n

S\u00ddRY<\/strong><\/h3>\n\n\n\n

\u201cV\u00fdb\u011br \u010desk\u00fdch farm\u00e1\u0159sk\u00fdch s\u00fdr\u016f od \u00fa\u017easn\u00e9ho farm\u00e1\u0159e, jeho\u017e jm\u00e9no si nech\u00e1m pro sebe, proto\u017ee by mu jinak cel\u00e1 Praha utrhala ruce.\u201d<\/p>\n\n\n\n

o\u0159echy, chutney, su\u0161enky<\/p>\n\n\n\n

(na vy\u017e\u00e1d\u00e1n\u00ed za p\u0159\u00edplatek 350 K\u010d \/ 450 K\u010d s vinn\u00fdm p\u00e1rov\u00e1n\u00edm)<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

OB\u011aDOV\u00c9 MENU:<\/strong><\/h3>\n\n\n\n

St\u0159eda – Sobota od 12:00 hod.<\/strong><\/p>\n\n\n\n

Posledn\u00ed objedn\u00e1vka ve 14:00 hod.<\/strong><\/p>\n\n\n\n

Trv\u00e1n\u00ed servisu 2-3 hodiny<\/p>\n\n\n\n

V\u0161echny ceny jsou v K\u010d a v\u010detn\u011b DPH.<\/p>\n\n\n\n

degusta\u010dn\u00ed porce \/ menu 3 chody 1350 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Salabka 550 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Evropa 750 K\u010d<\/p>\n\n\n\n

degusta\u010dn\u00ed porce \/ menu 4 chod\u016f 1550 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Salabka 650 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Evropa 950 K\u010d<\/p>\n\n\n\n

degusta\u010dn\u00ed porce \/ menu 6 chod\u016f 2150 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Salabka 850 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Evropa 1350 K\u010d<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

VE\u010cE\u0158OV\u00c9 MENU:<\/strong><\/h3>\n\n\n\n

St\u0159eda – Sobota od 17:30 hod.<\/strong><\/p>\n\n\n\n

Posledn\u00ed objedn\u00e1vka 21:00 hod.<\/strong><\/p>\n\n\n\n

Trv\u00e1n\u00ed servisu 2-3 hodiny<\/p>\n\n\n\n

Uveden\u00e9 ceny jsou v K\u010d v\u010detn\u011b DPH.<\/p>\n\n\n\n

degusta\u010dn\u00ed porce \/ menu 3 chody 1650 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Salabka 550 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Evropa 750 K\u010d<\/p>\n\n\n\n

degusta\u010dn\u00ed porce \/ menu 5 chod\u016f 2150 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Salabka 850 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Evropa 1050 K\u010d<\/p>\n\n\n\n

degusta\u010dn\u00ed porce \/ menu 8 chod\u016f 2650 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Salabka 1350 K\u010d<\/p>\n\n\n\n

p\u00e1rov\u00e1n\u00ed v\u00edn Evropa 1550 K\u010d<\/p>\n\n\n\n

<\/div>\n\n\n\n
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    <\/div>\n","protected":false},"excerpt":{"rendered":"

    Restaurace a vina\u0159stv\u00ed Salabka se po karant\u00e9n\u011b vrac\u00ed s nov\u00fdm sv\u011b\u017e\u00edm menu a s velkorys\u00fdmi prostory, v nich\u017e si bez obav m\u016f\u017eete u\u017e\u00edt gastronomick\u00fd z\u00e1\u017eitek a p\u0159itom dodr\u017eovat v\u00edce ne\u017e 2metrov\u00e9 rozestupy. Poj\u010fte se...<\/p>\n","protected":false},"author":1,"featured_media":1494,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,8],"tags":[],"yoast_head":"\nSalabka se po koron\u011b vrac\u00ed s bo\u017esk\u00fdm menu snoub\u00edc\u00edm jaro s l\u00e9tem - HOTELHOUSE.cz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hotelhouse.cz\/index.php\/2020\/07\/02\/salabka-se-po-korone-vraci-s-bozskym-menu-snoubicim-jaro-s-letem\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salabka se po koron\u011b vrac\u00ed s bo\u017esk\u00fdm menu snoub\u00edc\u00edm jaro s l\u00e9tem - HOTELHOUSE.cz\" \/>\n<meta property=\"og:description\" content=\"Restaurace a vina\u0159stv\u00ed Salabka se po karant\u00e9n\u011b vrac\u00ed s nov\u00fdm sv\u011b\u017e\u00edm menu a s velkorys\u00fdmi prostory, v nich\u017e si bez obav m\u016f\u017eete u\u017e\u00edt gastronomick\u00fd z\u00e1\u017eitek a p\u0159itom dodr\u017eovat v\u00edce ne\u017e 2metrov\u00e9 rozestupy. 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