{"id":8625,"date":"2026-02-17T00:13:45","date_gmt":"2026-02-16T23:13:45","guid":{"rendered":"https:\/\/hotelhouse.cz\/?p=8625"},"modified":"2026-02-17T00:52:55","modified_gmt":"2026-02-16T23:52:55","slug":"harmonie-chuti-a-vlastni-sampanske-unorovy-restart-ve-ctyrech-prazskych-restauracich-v-projektu-tady-chutna","status":"publish","type":"post","link":"https:\/\/hotelhouse.cz\/index.php\/2026\/02\/17\/harmonie-chuti-a-vlastni-sampanske-unorovy-restart-ve-ctyrech-prazskych-restauracich-v-projektu-tady-chutna\/","title":{"rendered":"Harmonie chut\u00ed a vlastn\u00ed \u0160ampa\u0148sk\u00e9: \u00danorov\u00fd restart ve \u010dty\u0159ech pra\u017esk\u00fdch restaurac\u00edch v projektu Tady chutn\u00e1"},"content":{"rendered":"\n
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Jak vypad\u00e1 \u00fanor v restaurac\u00edch Tady chutn\u00e1? P\u0159esn\u011b tak, jak m\u00e1: lehce, ale bez dietn\u00edch depres\u00ed. Projekt Libora Vedrala dnes spojuje u\u017e \u010dty\u0159i restaurace, ale filozofie z\u016fst\u00e1v\u00e1 stejn\u00e1 i v roce 2026 \u2013 poctiv\u00e1 kuchyn\u011b, respekt k surovin\u00e1m a t\u00fdm, kter\u00fd v\u00ed, pro\u010d to d\u011bl\u00e1.<\/strong><\/p>\n\n\n\n

A letos k tomu p\u0159ibylo je\u0161t\u011b jedno mal\u00e9, bublinkov\u00e9 v\u00edt\u011bzstv\u00ed: vlastn\u00ed Tady chutn\u00e1 \u0160ampa\u02c7Blanc de Blancs, Brut, Grand Cru, Bliard Moriset<\/strong>. Ano, \u010dtete spr\u00e1vn\u011b. Vlastn\u00ed \u0161ampa\u0148sk\u00e9, nov\u00fd p\u0159\u00edr\u016fstek do \u0159ady v\u00edn Tady chutn\u00e1.<\/p>\n\n\n\n

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\"Harmonie<\/figure><\/div>\n\n\n
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Lehk\u00fd p\u0159edkrm neznamen\u00e1 lehkov\u00e1\u017en\u00fd<\/h2>\n\n\n\n
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\u201ePo sv\u00e1tc\u00edch nechceme hosty zat\u00ed\u017eit, ale ani ochudit,\u201c \u0159\u00edk\u00e1 \u0161\u00e9fkucha\u0159 David Kalina.<\/strong><\/p>\n\n\n\n

To je patrn\u00e9 hned u prvn\u00edho p\u0159edkrmu \u2013 \u0161lehan\u00e9ho koz\u00edho s\u00fdru s pe\u010denou \u010dervenou \u0159epou, tymi\u00e1nov\u00fdm medem a piniemi, chipsy z dom\u00e1c\u00edho chleba<\/strong>. Koz\u00ed s\u00fdr je na\u0161lehan\u00fd do jemn\u00e9 p\u011bny, aby nep\u0159eb\u00edjel ostatn\u00ed chut\u011b. Pod n\u00edm le\u017e\u00ed pomalu pe\u010den\u00e1 \u0159epa, sladk\u00e1 a \u0161\u0165avnat\u00e1. D\u016fle\u017eit\u00fdm prvkem je tymi\u00e1nov\u00fd med, kter\u00fd si p\u0159ipravujeme sami. <\/p>\n\n\n\n

\u201eMed zah\u0159\u00edv\u00e1me pomalu, jen tolik, aby se uvolnilo aroma tymi\u00e1nu. Nechceme ho va\u0159it, jen otev\u0159\u00edt chu\u0165,\u201c vysv\u011btluje Kalina.<\/strong><\/p>\n\n\n\n

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\"Harmonie<\/figure><\/div>\n\n\n
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P\u0159edkrm ale dokonale vyv\u00e1\u017een\u00fd \u2013 jemn\u00fd a nad\u00fdchan\u00fd, k\u0159upav\u00fd i sladk\u00fd z\u00e1rove\u0148, lehce aromatick\u00fd a elegantn\u011b bohat\u00fd na textury. Ka\u017ed\u00e9 sousto je mal\u00fdm ritu\u00e1lem a jasn\u00fdm d\u016fkazem, \u017ee i po sv\u00e1te\u010dn\u00edm p\u0159ej\u00edd\u00e1n\u00ed se d\u00e1 host\u016fm nab\u00eddnout n\u011bco odleh\u010den\u00e9ho, ale nesm\u00edrn\u011b lahodn\u00e9ho<\/strong>. Skv\u011ble funguje se sklenkou Sauvignon Blanc \u201aNa v\u00fdslun\u00ed\u2018 2021 z Hustope\u010d\u00ed<\/strong>.<\/p>\n\n\n\n

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\"Harmonie<\/figure>\n\n\n\n
\"Harmonie<\/figure>\n<\/figure>\n\n\n\n
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Gul\u00e1\u0161ovka jinak, ale po\u0159\u00e1d je to klasika<\/h2>\n\n\n\n
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Dal\u0161\u00ed chod ukazuje, jak se d\u00e1 pracovat s klasikou, tak trochu jinak. Gul\u00e1\u0161ov\u00e1 pol\u00e9vka je postaven\u00e1 na nahrubo mlet\u00e9m hov\u011bz\u00edm krku, siln\u00e9m cibulovo-paprikov\u00e9m z\u00e1kladu a major\u00e1nce. Recept a suroviny z\u016fst\u00e1vaj\u00ed poctiv\u00e9, prezentace se m\u011bn\u00ed. Do hlubok\u00e9ho tal\u00ed\u0159e p\u0159ijde bramborov\u00fd fond\u00e1n<\/strong>, p\u0159ipravovan\u00fd metodou sous-vide s bylinkami, n\u00e1sledn\u011b ope\u010den\u00fd na m\u00e1sle. P\u0159idaj\u00ed se grilovan\u00e9 papriky nalo\u017een\u00e9 v oleji, p\u00e1r kapek bylinkov\u00e9ho oleje a \u010derstv\u00e1 major\u00e1nka. Pol\u00e9vka se zal\u00e9v\u00e1 a\u017e p\u0159ed hostem. <\/p>\n\n\n\n

\u201eTen moment je d\u016fle\u017eit\u00fd. Host vid\u00ed, co j\u00ed. A my v\u00edme, \u017ee brambora m\u00e1 p\u0159esn\u011b tu strukturu, jakou chceme,\u201c \u0159\u00edk\u00e1 Kalina.<\/strong><\/p>\n\n\n\n

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\"Harmonie<\/figure>\n\n\n\n
\"Harmonie<\/figure>\n<\/figure>\n\n\n\n
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Prvn\u00ed republika bez sentimentu<\/h2>\n\n\n\n
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Hlavn\u00ed chod v podob\u011b vep\u0159ov\u00e9ho kotletu s kost\u00ed a om\u00e1\u010dkou Sz\u00e9kely<\/strong> vych\u00e1z\u00ed z kucha\u0159sk\u00e9ho r\u00e1dce Franti\u0161ka D\u0159evikovsk\u00e9ho z roku 1935. \u017d\u00e1dn\u00e1 nostalgie, sp\u00ed\u0161 n\u00e1vrat k funk\u010dn\u00edm kombinac\u00edm. Kotlety z \u010desk\u00e9ho chovu (plemeno landrase) se nejprve p\u0159ipravuj\u00ed ve vakuu, pot\u00e9 griluj\u00ed. Om\u00e1\u010dka stav\u00ed na paprikov\u00e9m z\u00e1kladu, kysan\u00e9m zel\u00ed a smetan\u011b. Pokrm dopl\u0148uj\u00ed m\u00e1slov\u00e9 sp\u00e4tzle s cibulkou a ope\u010den\u00e1 slanina. \u201eTenhle chod nepot\u0159ebuje vysv\u011btlov\u00e1n\u00ed. Bu\u010f funguje, nebo ne. A tady funguje,\u201c shrnuje Kalina stru\u010dn\u011b.<\/strong> <\/p>\n\n\n\n

K chodu someli\u00e9r Honza \u0160im\u00e1n\u011b zvolil Tady chutn\u00e1 Ryzlink, Pfl\u00fcger, Falc, GER.<\/strong><\/p>\n\n\n\n

\u201eV\u00edno je pln\u00e9, ale nen\u00ed to ten p\u0159\u00edsn\u011b sv\u011b\u017e\u00ed styl, kter\u00fd by v\u00e1m zk\u0159ivil pusu. Pr\u00e1v\u011b proto se skv\u011ble hod\u00ed k j\u00eddlu \u2013 kr\u00e1sn\u011b podpo\u0159\u00ed vep\u0159ov\u00e9 maso, pep\u0159 i jemnou kyselost om\u00e1\u010dky. Pracuje to a p\u0159esn\u011b takhle se m\u00e1 b\u00edl\u00e9 v\u00edno s vep\u0159ov\u00fdm chovat,\u201c vysv\u011btluje.<\/strong><\/p>\n\n\n\n

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Brisket \u2013 kdy\u017e \u010das pracuje pro chu\u0165<\/h2>\n\n\n\n
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Nejv\u00fdrazn\u011bj\u0161\u00edm chodem nab\u00eddky je trhan\u00fd hov\u011bz\u00ed brisket na maxi brambo\u0159e<\/strong>. Maso se 16 hodin p\u0159ipravuje p\u0159i n\u00edzk\u00e9 teplot\u011b, pot\u00e9 se trh\u00e1, m\u00edch\u00e1 s v\u00fdpekem a \u010d\u00e1st\u00ed om\u00e1\u010dky, a nakonec se je\u0161t\u011b zauzuje na bukov\u00fdch \u0161t\u011bpk\u00e1ch. Podkladem je velk\u00e1 pe\u010den\u00e1 brambora, lehce rozm\u00e1\u010dknut\u00e1 a dozlatova ope\u010den\u00e1.<\/p>\n\n\n\n

Navrch p\u0159ich\u00e1z\u00ed Bla\u0165\u00e1ck\u00e9 zlato z Madety<\/strong>, kter\u00e9 se p\u0159i zap\u00e9k\u00e1n\u00ed pomalu rozpou\u0161t\u00ed. Celek stoj\u00ed na siln\u00e9m BBQ demi-glac\u00e9 se \u0161vestkov\u00fdmi povidly, worcesterskou om\u00e1\u010dkou a ko\u0159en\u00edm. Z\u00e1v\u011br pat\u0159\u00ed dom\u00e1c\u00ed majon\u00e9ze a pikantn\u00edmu relish z nakl\u00e1dan\u00e9 zeleniny s koriandrov\u00fdmi sem\u00ednky. Co dodat \u201eSuper hov\u011bz\u00ed zauzen\u00e9 na buku, pe\u010den\u00e1 velk\u00e1 brambora, Bla\u0165\u00e1ck\u00e9 zlato, siln\u00e1 om\u00e1\u010dka. To je kombinace, kter\u00e1 prost\u011b funguje,\u201c shrnuje s \u00fasm\u011bvem David.<\/strong><\/p>\n\n\n\n

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\"Harmonie<\/figure><\/div>\n\n\n
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Sladk\u00e1 te\u010dka nesm\u00ed chyb\u011bt<\/h2>\n\n\n\n
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Pe\u010den\u00e9 vi\u0161n\u011b s o\u0159echovou drobenkou, smetanov\u00e1 zmrzlina, hork\u00e1 \u010dokol\u00e1da.<\/em> Dezert, kter\u00fd hraje na v\u0161echny smysly. Vi\u0161n\u011b nalo\u017een\u00e9 v amarettu, mandlov\u00e9m lik\u00e9ru, a ve Vi\u0161\u0148ovce maj\u00ed lehce h\u0159\u00ed\u0161n\u00fd, dosp\u011bl\u00fd charakter. P\u0159ikr\u00fdv\u00e1 je drobenka z m\u00e1sla, mouky, vla\u0161sk\u00fdch o\u0159ech\u016f, mandl\u00ed a cukru, kter\u00e1 se kr\u00e1tce zap\u00e9k\u00e1 dozlatova. Hork\u00fd dezert pak dostane kontrast v podob\u011b smetanov\u00e9 zmrzliny a cel\u00e9 kouzlo se dokon\u010d\u00ed p\u0159\u00edmo p\u0159ed hostem \u2013 p\u0159elit\u00edm horkou, poctiv\u011b ho\u0159kou \u010dokol\u00e1dou.<\/p>\n\n\n\n

\u201eV\u0161echno n\u00e1m vyr\u00e1b\u011bj\u00ed na\u0161e cukr\u00e1\u0159ky. Dom\u00e1c\u00ed smetanov\u00e1 zmrzlina je naprosto skv\u011bl\u00e1. A kdy\u017e spoj\u00edte vi\u0161n\u011b, alkohol, smetanu a \u010dokol\u00e1du, nikdy to nem\u016f\u017ee b\u00fdt blb\u00fd,\u201c \u0159\u00edk\u00e1 David s odzbrojuj\u00edc\u00ed up\u0159\u00edmnost\u00ed.<\/strong><\/p>\n\n\n\n

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\"Harmonie<\/figure><\/div>\n\n\n
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Tady chutn\u00e1 \u201e\u0160ampa\u0148sk\u00e9\u201c \u2013 radost v lahvi<\/h2>\n\n\n\n
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\u201cUd\u011blal jsem si tak trochu radost vlastn\u00edm \u0161ampa\u0148sk\u00fdm,\u201c <\/em>\u0159\u00edk\u00e1 majitel Libor Vedral<\/strong>. \u201eVe skute\u010dnosti je to v\u0161ak radost p\u0159edev\u0161\u00edm pro na\u0161e hosty.<\/em><\/p>\n\n\n\n

Cesta k vlastn\u00edmu \u0161ampa\u0148sk\u00e9mu nebyla sprintem, sp\u00ed\u0161e poctiv\u00fdm maratonem. V regionu Champagne si vina\u0159i sv\u00e9 jm\u00e9no \u00fazkostliv\u011b chr\u00e1n\u00ed a sv\u00e9 tekut\u00e9 zlato m\u00e1lokdy p\u0159enechaj\u00ed \u2013 pokud nenajdete spole\u010dnou \u0159e\u010d. N\u00e1m se to po dlouh\u00e9m \u00fasil\u00ed a d\u00edky pevn\u00fdm osobn\u00edm vazb\u00e1m poda\u0159ilo s rodinn\u00fdm domem Bliard-Moriset. V\u00fdsledkem je na\u0161e vlastn\u00ed Champagne Blanc de Blancs, Brut, Grand Cru, poch\u00e1zej\u00edc\u00ed z legend\u00e1rn\u00edch k\u0159\u00eddov\u00fdch vinic v Le Mesnil-sur-Oger.<\/p>\n\n\n\n

Toto 100 % Chardonnay nab\u00edz\u00ed eleganci b\u00edl\u00fdch kv\u011bt\u016f, sv\u011b\u017eest citrus\u016f a jemn\u00fd n\u00e1dech brio\u0161ky, kter\u00fd dokonale podtrhne atmosf\u00e9ru v Mincovn\u011b, u Teller\u016f i v Tisk\u00e1rn\u00e1ch. Zkr\u00e1tka bublinkov\u00e9 \u201ev\u00edt\u011bzstv\u00ed\u201c, kter\u00e9 si u n\u00e1s m\u016f\u017eete te\u010f vychutnat i vy.<\/strong><\/p>\n\n\n\n

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Mrkn\u011bte na <\/strong>TADY CHUTN\u00c1<\/strong><\/a>!<\/p>\n\n\n\n

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\"Harmonie<\/figure>\n\n\n\n
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Zdroj foto: <\/strong>Projekt \u010dty\u0159 pra\u017esk\u00fdch restaurac\u00ed TADY CHUTN\u00c1 <\/p>\n\n\n\n

(Mincovna, u Teller\u016f, Tisk\u00e1rna N\u00e1rodn\u00ed a Jind\u0159i\u0161sk\u00e1)<\/strong><\/p>\n\n\n\n

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Jak vypad\u00e1 \u00fanor v restaurac\u00edch Tady chutn\u00e1? P\u0159esn\u011b tak, jak m\u00e1: lehce, ale bez dietn\u00edch depres\u00ed. 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