Mamaison Hotels & Residences Christmas Season Cookbook
Content Introduction 2 Mamaison Hotel Andrássy Budapest, Hungary Accomodation and dining 3 Coctail 4 Duck Liver Torchon 5 Beef cheeks and St. Jacob scallops with cauliflower purée 6 Passion fruit chocolate cake 7 Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Accomodation and dining 8 Coctail 9 Creamy fish soup with buttered corn cake 10 Pike fillet baked in crust of white bread and herbs 11 Caramelized Christmas Cake with Mandarin Sorbet 12 Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Accomodation and dining 13 Fragolino 14 Chicken liver pâté with marinated figs 15 Pork cheeks with ginger and potato pancakes and roasted vegetables 16 Christmas cinnamon parfait with apple purée and gingerbread 17 Mamaison Hotel La Regina Warsaw, Poland Accomodation and dining 18 Coctail 19 Creamy pumpkin soup with almond and feta cheese 20 Whole roasted guinea fowl with dry mushrooms dumplings 21 Verrine of cottage cheese with poppy seed, cherry comfiture 22 Mamaison All-Suite Spa Hotel Pokrovka Accomodation and dining 23 Coctail 24 Salad with coppa and raspberries 25 Beef steak with foie gras, Kenyan green beans 26 Strawberry Romanoff 27 www.mamaison.com
Content Introduction 2 Mamaison Hotel Andrássy Budapest, Hungary Accomodation and dining 3 Coctail 4 Duck Liver Torchon 5 Beef cheeks and St. Jacob scallops with cauliflower purée 6 Passion fruit chocolate cake 7 Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Accomodation and dining 8 Coctail 9 Creamy fish soup with buttered corn cake 10 Pike fillet baked in crust of white bread and herbs 11 Caramelized Christmas Cake with Mandarin Sorbet 12 Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Accomodation and dining 13 Fragolino 14 Chicken liver pâté with marinated figs 15 Pork cheeks with ginger and potato pancakes and roasted vegetables 16 Christmas cinnamon parfait with apple purée and gingerbread 17 Mamaison Hotel La Regina Warsaw, Poland Accomodation and dining 18 Coctail 19 Creamy pumpkin soup with almond and feta cheese 20 Whole roasted guinea fowl with dry mushrooms dumplings 21 Verrine of cottage cheese with poppy seed, cherry comfiture 22 Mamaison All-Suite Spa Hotel Pokrovka Accomodation and dining 23 Coctail 24 Salad with coppa and raspberries 25 Beef steak with foie gras, Kenyan green beans 26 Strawberry Romanoff 27 www.mamaison.com
Introduction You're currently holding in your hands or seeing on a screen the first cookbook by Mamaison Hotels & Residences. Our work on this cookbook was a great pleasure and we truly hope that you will enjoy browsing, reading and cooking the recipes as much as we did. We believe that hospitality and gastronomy are both hugely important during your trips and both need the same things – love, passion and creativity. You have to love what you do and love the people around you, because the quality of your cooking or accommodation is what makes them happy and helps them enjoy their lives. You would never be able to offer a top quality meal without passion for what you do, and creativity makes the final product special and unique. We are not going to delay you from the delicious meals you are going to find on the following pages anymore. We are looking forward to welcoming you to one of our hotels very soon. Bon appetit! As individual as you! www.mamaison.com
Introduction You're currently holding in your hands or seeing on a screen the first cookbook by Mamaison Hotels & Residences. Our work on this cookbook was a great pleasure and we truly hope that you will enjoy browsing, reading and cooking the recipes as much as we did. We believe that hospitality and gastronomy are both hugely important during your trips and both need the same things – love, passion and creativity. You have to love what you do and love the people around you, because the quality of your cooking or accommodation is what makes them happy and helps them enjoy their lives. You would never be able to offer a top quality meal without passion for what you do, and creativity makes the final product special and unique. We are not going to delay you from the delicious meals you are going to find on the following pages anymore. We are looking forward to welcoming you to one of our hotels very soon. Bon appetit! As individual as you! www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Mamaison Hotel Andrassy is an elegant ups- Dining & Catering cale deluxe boutique hotel, located in the La Perle Noire Restaurant & Lounge is exclusive Embassy neighbourhood and just led by talented Hungarian chef István Pesti, off Pest’s popular Andrássy Avenue. who adds stunning touches to each of his culi- Uniquely deocareted, the hotel was designed nary creations, ensuring they match the beau- and built in Bauhaus style by Alfréd Hajós in ty of the restaurant’s surroundings. Flavours 1937, and its rooms and suites are spacious, served blend of the rethought Hungarian cui- bright and inviting. The hotel’s conference sine with a bit of French hint. Expect a delici- facilities can accomodate up to 80 delegates ous selection of the freshest ingredients and for a seated or social event in one spacious richest flavours, including fish and seafood room. The four meeting and break-out rooms delights, beef, lamb and vegetarian dishes, as are air conditioned, with natural daylight and well as delectable desserts. balconies, and feature 21st century conference technology to ensure the highest level of events along with Wi-Fi. Accommodation Whether for business or leisure stays, Mamaison Hotel Andrássy offers genuine and attentive services to today’s travellers. The streamlined design of the 68 guest rooms and suites reflects the simplistic and clean lines of the building, providing a sophisticated and stylish environment for your stay. The rooms and suites create a comfortable and cosy aura, ensuring you feel right at home. The accomodation includes air-conditioning, complimentary Wi-Fi, mini-bar, bathtub or massage shower and other services and ame- nities. István Pesti - Executive Chef Relax & Leisure István Pesti has experiences from many Budapest’s restau- Hotel’s guests have complimentary rants. He studied at Gundel Károly Hospitality School access to the Mamaison Residence and started his career as a Chef at Grand Hotel Izabella Fitness Centre and Sauna Hungária. Then he started to be Sous Chef and in the located nearby. Additionally, externally end he was Executive Chef for example at Cyrano to the hotel, the Széchenyi Thermal restaurant. He started to work at La Perle Noire in July Bath, just five minutes away on foot, is 2013. He has recieved several awards for his skills, e.g. one of the largest spa complexes in Dining Guide - \"Best 10 Restaurant\" several times, \"Best Europe. It offers a wide range of tra- vegetarian menu\" and \"Best contemporary Hungarian ditional and internationally-recognised menu\" Special award, \"The most beautiful serving healing therapies, as well as 15 swim- Hungarian chef\" title, and in 2010 according to the Heti ming pools for your relaxation and wel- Válasz: One of the „50 Most representative people in l-being. Alternatively, kick back after a Hungary”. hard day with a personalised massage provided in the comfort of your room. 3 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Mamaison Hotel Andrassy is an elegant ups- Dining & Catering cale deluxe boutique hotel, located in the La Perle Noire Restaurant & Lounge is exclusive Embassy neighbourhood and just led by talented Hungarian chef István Pesti, off Pest’s popular Andrássy Avenue. who adds stunning touches to each of his culi- Uniquely deocareted, the hotel was designed nary creations, ensuring they match the beau- and built in Bauhaus style by Alfréd Hajós in ty of the restaurant’s surroundings. Flavours 1937, and its rooms and suites are spacious, served blend of the rethought Hungarian cui- bright and inviting. The hotel’s conference sine with a bit of French hint. Expect a delici- facilities can accomodate up to 80 delegates ous selection of the freshest ingredients and for a seated or social event in one spacious richest flavours, including fish and seafood room. The four meeting and break-out rooms delights, beef, lamb and vegetarian dishes, as are air conditioned, with natural daylight and well as delectable desserts. balconies, and feature 21st century conference technology to ensure the highest level of events along with Wi-Fi. Accommodation Whether for business or leisure stays, Mamaison Hotel Andrássy offers genuine and attentive services to today’s travellers. The streamlined design of the 68 guest rooms and suites reflects the simplistic and clean lines of the building, providing a sophisticated and stylish environment for your stay. The rooms and suites create a comfortable and cosy aura, ensuring you feel right at home. The accomodation includes air-conditioning, complimentary Wi-Fi, mini-bar, bathtub or massage shower and other services and ame- nities. István Pesti - Executive Chef Relax & Leisure István Pesti has experiences from many Budapest’s restau- Hotel’s guests have complimentary rants. He studied at Gundel Károly Hospitality School access to the Mamaison Residence and started his career as a Chef at Grand Hotel Izabella Fitness Centre and Sauna Hungária. Then he started to be Sous Chef and in the located nearby. Additionally, externally end he was Executive Chef for example at Cyrano to the hotel, the Széchenyi Thermal restaurant. He started to work at La Perle Noire in July Bath, just five minutes away on foot, is 2013. He has recieved several awards for his skills, e.g. one of the largest spa complexes in Dining Guide - \"Best 10 Restaurant\" several times, \"Best Europe. It offers a wide range of tra- vegetarian menu\" and \"Best contemporary Hungarian ditional and internationally-recognised menu\" Special award, \"The most beautiful serving healing therapies, as well as 15 swim- Hungarian chef\" title, and in 2010 according to the Heti ming pools for your relaxation and wel- Válasz: One of the „50 Most representative people in l-being. Alternatively, kick back after a Hungary”. hard day with a personalised massage provided in the comfort of your room. 3 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary International menu for special occasions If you prefer international cuisine, you should not miss a special menu prepared by the Executive Chef - István Pesti. Start with tasteful duck liver torchon, which doesn’t need many ingredients and the taste is unbelievable. Dobogó Mylitta 2010 (white sweet dessert wine) is recommended for this course. Continue with beef cheeks and St. Jacob’s scallops, unsual combination you should not miss. Serve with Kiss Gábor Cabernet Sauvignon 2011 (red dry wine). Everyone loves chocolate, also scientists say that it makes people happier. Make your family, partner or friends happy with the chocolate cake with passion fruit. The best wine for the dessert is definitely Konyári Syrah 2011 (red dry wine). Winter kiss Ingredients: 4 cl vodka 2 cl amaretto 1,4 dl apple juice Directions: Mix all ingredientes in a shaker. 4 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary International menu for special occasions If you prefer international cuisine, you should not miss a special menu prepared by the Executive Chef - István Pesti. Start with tasteful duck liver torchon, which doesn’t need many ingredients and the taste is unbelievable. Dobogó Mylitta 2010 (white sweet dessert wine) is recommended for this course. Continue with beef cheeks and St. Jacob’s scallops, unsual combination you should not miss. Serve with Kiss Gábor Cabernet Sauvignon 2011 (red dry wine). Everyone loves chocolate, also scientists say that it makes people happier. Make your family, partner or friends happy with the chocolate cake with passion fruit. The best wine for the dessert is definitely Konyári Syrah 2011 (red dry wine). Winter kiss Ingredients: 4 cl vodka 2 cl amaretto 1,4 dl apple juice Directions: Mix all ingredientes in a shaker. 4 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Duck liver torchon Ingredients: Directions: 500 g duck livers Put the cleaned duck liver in a lightly salted iced milk and let it 1 l milk rest during the night. Put the liver out of the milk, dry it down 100 g salt and flavor with salt, sugar and port. Shape liver into cylinder 50 g sugar with 3 cm in a diameter and wrap in damask tea towel, bind up 150 ml port the ends. Cook for 5-10 minutes in the hot poultry broth. Cool 1 l poultry broth liver down in ice water, reshape it using wrap foil, smooth roll out till you get a cylinder again. Store in a fridge until serving. Flavoring, garnishing recommended: Ginger apricot sauce Chili hazelnut purée Ginger sauce Peanut Baby lettuce Serving: Serve the liver cut into 1 cm thick rings, coat with chopped peanuts and place on a plate. Use the recommended sauces, tastefully decorated and placed on the end of the baby lettuce. 5 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Duck liver torchon Ingredients: Directions: 500 g duck livers Put the cleaned duck liver in a lightly salted iced milk and let it 1 l milk rest during the night. Put the liver out of the milk, dry it down 100 g salt and flavor with salt, sugar and port. Shape liver into cylinder 50 g sugar with 3 cm in a diameter and wrap in damask tea towel, bind up 150 ml port the ends. Cook for 5-10 minutes in the hot poultry broth. Cool 1 l poultry broth liver down in ice water, reshape it using wrap foil, smooth roll out till you get a cylinder again. Store in a fridge until serving. Flavoring, garnishing recommended: Ginger apricot sauce Chili hazelnut purée Ginger sauce Peanut Baby lettuce Serving: Serve the liver cut into 1 cm thick rings, coat with chopped peanuts and place on a plate. Use the recommended sauces, tastefully decorated and placed on the end of the baby lettuce. 5 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Beef cheeks and St. Jacob scallops with cauliflower purée Ingredients: Directions: 2 kg beef cheeks Fry the beef cheeks on high heat. Fry the onion and garlic in a 30 ml oil pressure cooker, add the red wine and boil. Then add the bay 200 g shallots leaves and pre-fried cheeks. Boil everything in the pressure 50 g garlic cooker for 1-1.5 hours on low heat. After that remove 2 bay leaves everything from the pressure cooker and boil till it loses 2/3 of 90 ml red wine (dry) its liquid. Cook the cauliflower in salty milk until soft, and then 4 scallops filter. Fry butter until brownish color, add to the cooked 1 kg cauliflower cauliflower, and make a purée from the whole. If necessary, the 200 g butter remaining milk diluted until a sufficient consistency is reached, 500 ml milk add salt and pepper if necessary. Boil the vegetables, and grill them on the butter. Fry the scallops for 1-2 minutes on both sides in a hot pan. Serving: When serving, put the purée on the plate, steamed cheeks and scallops are placed next to the vegetables, and sprinkle the meat with red wine sauce. 6 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Beef cheeks and St. Jacob scallops with cauliflower purée Ingredients: Directions: 2 kg beef cheeks Fry the beef cheeks on high heat. Fry the onion and garlic in a 30 ml oil pressure cooker, add the red wine and boil. Then add the bay 200 g shallots leaves and pre-fried cheeks. Boil everything in the pressure 50 g garlic cooker for 1-1.5 hours on low heat. After that remove 2 bay leaves everything from the pressure cooker and boil till it loses 2/3 of 90 ml red wine (dry) its liquid. Cook the cauliflower in salty milk until soft, and then 4 scallops filter. Fry butter until brownish color, add to the cooked 1 kg cauliflower cauliflower, and make a purée from the whole. If necessary, the 200 g butter remaining milk diluted until a sufficient consistency is reached, 500 ml milk add salt and pepper if necessary. Boil the vegetables, and grill them on the butter. Fry the scallops for 1-2 minutes on both sides in a hot pan. Serving: When serving, put the purée on the plate, steamed cheeks and scallops are placed next to the vegetables, and sprinkle the meat with red wine sauce. 6 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Passion fruit chocolate cake Ingredients: Directions: 570 g chocolate almond biscuits Grind the chocolate biscuits and mix with melted butter. Place it 140 g melted butter in a thin round shape (17 cm). Mix well the chocolate and 425 g chocolate pastilles passion fruit purée on water-bath. Soak the gelatin, add 140 g passion fruit purée chocolate, let it cool down slowly at room temperature, then 60 ml whipped cream gently stir in the whipped cream. Divide into 4 portions and 1 pcs of gelatin pour into the round shapes, cool down in a fridge. 280 g fruits (according to season) Serving: Serve with the fruit toppings, and with vanilla ice cream or yogurt ice cream as well. 7 www.mamaison.com
Mamaison Hotel Andrassy Budapest, Hungary Passion fruit chocolate cake Ingredients: Directions: 570 g chocolate almond biscuits Grind the chocolate biscuits and mix with melted butter. Place it 140 g melted butter in a thin round shape (17 cm). Mix well the chocolate and 425 g chocolate pastilles passion fruit purée on water-bath. Soak the gelatin, add 140 g passion fruit purée chocolate, let it cool down slowly at room temperature, then 60 ml whipped cream gently stir in the whipped cream. Divide into 4 portions and 1 pcs of gelatin pour into the round shapes, cool down in a fridge. 280 g fruits (according to season) Serving: Serve with the fruit toppings, and with vanilla ice cream or yogurt ice cream as well. 7 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Mamaison Hotel Imperial is surely one of Dining & Catering the most famous hotels in Ostrava, the third A haven for food lovers in Ostrava, Mamaison Hotel Imperial's largest city in the Czech Republic. Its practi- gourmet restaurant and inviting café offer a variety of casual and cal location directly at the city centre, rich his- sophisticated dishes to suit all palates. Our celebrated eatery tory and last but not least professional staff Legend blends beautiful art deco interiors, while Café La make the ideal hotel for your stay. The combi- Brasserie serves up delicious food in a contemporary setting. nation of hundred years tradition and modern Additionally, we are adept at providing catering for all sorts of hotel trends is an ideal setting for a business events, and our team ensures that the emphasis is on quality, fla- meeting, as well as for relaxation after a long voursome dishes and excellent ingredients. Regardless of the day. The hotel offers 162 comfortable and quantity, great care is taken at every stage. The restaurant has the newly-furnished rooms, a large conference sommelier, Mr Michal Vaněk, and the Executive Chef, Mr centre, two fine dining restaurants with a Vojtech Poštulka. wide offer of gastronomic specialties and the personal and friendly attitude of all employees – all this entitles us to call the Mamaison Hotel Imperial “Your home away from home.” Accommodation Mamaison Hotel Imperial offers the comforting and cosy atmosphere of home. The vibrant décor across its 162 rooms offers guests an energetic yet tranquil place to stay. Each of the rooms feel individual and sizable, with welcoming touches that make it ideal for both long and short visits. The hotel's extended accommo- dation is equally enticing, with fine dining restaurants, a delicious buffet breakfast and the Relax Centrum with a saltwater swimming pool and sauna, as well as friendly staff to facilitate your stay with us. Outside and underground parking, car cash, exchange service, express check-in & check-out, access for Vojtěch Poštulka - Executive Chef disabled, laundry & dry cleaning, hairdresser, cosmetic salon, fitness room, Wi-Fi Internet connection or full range of business centre services are also available. Vojtěch Poštulka (30 years old) started studying cooking because of his mother, who enrolled him and his brother at a cookery high school. Before that he helped in the family kitchen a lot, because his Relax & Leisure mother is an amazing cook and pastry chef and always wanted both her children to help her. He grew up in a small village, where every- Stodolní street – Central Europe's one had a garden with fruit and vegetables, so he got used to using famous party street with dozens of bars, fresh ingredients at a very young age. This is one of the two main clubs and pubs within a 5 minute walk principles he has adopted in his professional life. The second one is from the hotel. There is a growing number looking for interesting new recipes. \"When you find out a new combi- of local and international shops in the nation of ingredients, it is the same feeling as the first time you cycle without any neighbourhood. There are 5 golf courses help,\" says Mr Poštulka. His biggest role model and inspiration is Mr and skiing areas in Beskydy Mountains René Redzepi, who works in Copenhagen's restaurant NOMA. – both within a 30 min. drive. Another one is Mr Jason Atherton, with whom he worked in Gordon Ramsay's restaurant Maze and who was his very good teacher. Besides cooking he also likes almost every kind of sport, traveling to the mountains and photography. www.mamaison.com 8
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Mamaison Hotel Imperial is surely one of Dining & Catering the most famous hotels in Ostrava, the third A haven for food lovers in Ostrava, Mamaison Hotel Imperial's largest city in the Czech Republic. Its practi- gourmet restaurant and inviting café offer a variety of casual and cal location directly at the city centre, rich his- sophisticated dishes to suit all palates. Our celebrated eatery tory and last but not least professional staff Legend blends beautiful art deco interiors, while Café La make the ideal hotel for your stay. The combi- Brasserie serves up delicious food in a contemporary setting. nation of hundred years tradition and modern Additionally, we are adept at providing catering for all sorts of hotel trends is an ideal setting for a business events, and our team ensures that the emphasis is on quality, fla- meeting, as well as for relaxation after a long voursome dishes and excellent ingredients. Regardless of the day. The hotel offers 162 comfortable and quantity, great care is taken at every stage. The restaurant has the newly-furnished rooms, a large conference sommelier, Mr Michal Vaněk, and the Executive Chef, Mr centre, two fine dining restaurants with a Vojtech Poštulka. wide offer of gastronomic specialties and the personal and friendly attitude of all employees – all this entitles us to call the Mamaison Hotel Imperial “Your home away from home.” Accommodation Mamaison Hotel Imperial offers the comforting and cosy atmosphere of home. The vibrant décor across its 162 rooms offers guests an energetic yet tranquil place to stay. Each of the rooms feel individual and sizable, with welcoming touches that make it ideal for both long and short visits. The hotel's extended accommo- dation is equally enticing, with fine dining restaurants, a delicious buffet breakfast and the Relax Centrum with a saltwater swimming pool and sauna, as well as friendly staff to facilitate your stay with us. Outside and underground parking, car cash, exchange service, express check-in & check-out, access for Vojtěch Poštulka - Executive Chef disabled, laundry & dry cleaning, hairdresser, cosmetic salon, fitness room, Wi-Fi Internet connection or full range of business centre services are also available. Vojtěch Poštulka (30 years old) started studying cooking because of his mother, who enrolled him and his brother at a cookery high school. Before that he helped in the family kitchen a lot, because his Relax & Leisure mother is an amazing cook and pastry chef and always wanted both her children to help her. He grew up in a small village, where every- Stodolní street – Central Europe's one had a garden with fruit and vegetables, so he got used to using famous party street with dozens of bars, fresh ingredients at a very young age. This is one of the two main clubs and pubs within a 5 minute walk principles he has adopted in his professional life. The second one is from the hotel. There is a growing number looking for interesting new recipes. \"When you find out a new combi- of local and international shops in the nation of ingredients, it is the same feeling as the first time you cycle without any neighbourhood. There are 5 golf courses help,\" says Mr Poštulka. His biggest role model and inspiration is Mr and skiing areas in Beskydy Mountains René Redzepi, who works in Copenhagen's restaurant NOMA. – both within a 30 min. drive. Another one is Mr Jason Atherton, with whom he worked in Gordon Ramsay's restaurant Maze and who was his very good teacher. Besides cooking he also likes almost every kind of sport, traveling to the mountains and photography. www.mamaison.com 8
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Silesian Christmas Menu Mr Vojtěch Poštulka has chosen a typical Christmas Menu from the Silesian region for you. Start with a Creamy fish soup, which will warm you during the freezing winter days and make the Christmas season more cosy. The soup is served with a not so well-known ingredient, topinambours, also known as Jerusalem artichokes. As the name suggests, it tastes like artichokes with a nutty flavour. The main course is Pike with Cholent. Cholent is from traditional Jewish cuisine. This course is not heavy so you will still be looking forward to the delicious dessert – Caramelised Christmas cake with sorbet and plums. The taste of caramel with a refreshing mandarin sorbet and distinctive taste of plums marinated in aged balsamic vinegar will be an unforgettable experience. You can accompany the menu with the typical Silesian Christmas cocktail “Vařonka” or with a white wine, Sauvignon. Typical Silesian Christmas Coctail ,,Vařonka'' Ingredients: Directions: 0.7 l vodka Melt the caster sugar to the light 0.3 l water caramel, be careful and use a pot 200 g caster sugar with thick bottom. Add the honey 150 g forest honey and spices, then add water and 5 pieces of cloves simmer everything together. Pour 2 pieces of juniper the aromatic broth through a 2 pieces of star anise screen sieve. Add vodka and heat 2 pieces of cinnamon everything again, but do not boil, 5 slices of lemon otherwise the drink would be without alcohol! Hot “Vařonka” is served in thick glasses. 9 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Silesian Christmas Menu Mr Vojtěch Poštulka has chosen a typical Christmas Menu from the Silesian region for you. Start with a Creamy fish soup, which will warm you during the freezing winter days and make the Christmas season more cosy. The soup is served with a not so well-known ingredient, topinambours, also known as Jerusalem artichokes. As the name suggests, it tastes like artichokes with a nutty flavour. The main course is Pike with Cholent. Cholent is from traditional Jewish cuisine. This course is not heavy so you will still be looking forward to the delicious dessert – Caramelised Christmas cake with sorbet and plums. The taste of caramel with a refreshing mandarin sorbet and distinctive taste of plums marinated in aged balsamic vinegar will be an unforgettable experience. You can accompany the menu with the typical Silesian Christmas cocktail “Vařonka” or with a white wine, Sauvignon. Typical Silesian Christmas Coctail ,,Vařonka'' Ingredients: Directions: 0.7 l vodka Melt the caster sugar to the light 0.3 l water caramel, be careful and use a pot 200 g caster sugar with thick bottom. Add the honey 150 g forest honey and spices, then add water and 5 pieces of cloves simmer everything together. Pour 2 pieces of juniper the aromatic broth through a 2 pieces of star anise screen sieve. Add vodka and heat 2 pieces of cinnamon everything again, but do not boil, 5 slices of lemon otherwise the drink would be without alcohol! Hot “Vařonka” is served in thick glasses. 9 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Creamy fish soup with buttered corn, Jerusalem artichoke tart, and crispy Moravian bacon Creamy fish soup: Ingredients: Directions: 2 tbl olive oil Melt the olive oil and butter and add the onion, garlic, leek, 50 g butter celery, potatoes, thyme, and bay leaf. Stir in the broth, boil until 2 onions, finely chopped the vegetables are tender. Then add sthe weet corn and put 2 leeks, halve lengthwise and thinly sliced everything into a blender, purée until very smooth and then 3 celery stalks, thin slices strain through a fine sieve. In the end taste with salt and freshly 240 g corn kernels/frozen sweetcorn ground pepper. 200 g potatoes, peeled and diced 3 garlic cloves, minced 1 tsp salt 2 tsp fresh thyme, chopped 1 bay leaf 1 l fish broth 200 ml whipped cream 31% Jerusalem artichoke tart: Directions: Ingredients: Peel the artichokes and place them in the prepared bowl with ice water and a few drops of lemon to avaoid from turning black. 200 g Jerusalem artichokes, peeled Fry artichokes in extra virgin olive oil and butter together with 1 shallot the shallots, garlic and bay leaf until it is golden brown. When it 1 garlic clove caramelised, add the chicken broth and cook for 10-15 minutes 1 bay leaf until artichokes are tender. Then purée the mixture in a blender. extra virgin olive oil Add the ricotta cheese, fresh cream, egg, yolk, salt and pepper. 100 ml chicken broth Form mixture into individual bowls and bake in an oven at 145 40 g Ricotta cheese degrees for 30 minutes. 10 g cream 1 egg and 1 yolk Salt and freshly ground pepper Crispy Moravian Bacon: Place bacon slices between two silicone baking pan and bake at 165 ° C for 8 minutes. Then let cool down, so the bacon will be nicely straight. Garnish with herbs and extra virgin olive oil. Serving: Serve the creamy soup with a cooked fish meat (salmon, carp, cander), tart and bacon on the top. Garnish with herbs and extra virgin olive oil 10 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Creamy fish soup with buttered corn, Jerusalem artichoke tart, and crispy Moravian bacon Creamy fish soup: Ingredients: Directions: 2 tbl olive oil Melt the olive oil and butter and add the onion, garlic, leek, 50 g butter celery, potatoes, thyme, and bay leaf. Stir in the broth, boil until 2 onions, finely chopped the vegetables are tender. Then add sthe weet corn and put 2 leeks, halve lengthwise and thinly sliced everything into a blender, purée until very smooth and then 3 celery stalks, thin slices strain through a fine sieve. In the end taste with salt and freshly 240 g corn kernels/frozen sweetcorn ground pepper. 200 g potatoes, peeled and diced 3 garlic cloves, minced 1 tsp salt 2 tsp fresh thyme, chopped 1 bay leaf 1 l fish broth 200 ml whipped cream 31% Jerusalem artichoke tart: Directions: Ingredients: Peel the artichokes and place them in the prepared bowl with ice water and a few drops of lemon to avaoid from turning black. 200 g Jerusalem artichokes, peeled Fry artichokes in extra virgin olive oil and butter together with 1 shallot the shallots, garlic and bay leaf until it is golden brown. When it 1 garlic clove caramelised, add the chicken broth and cook for 10-15 minutes 1 bay leaf until artichokes are tender. Then purée the mixture in a blender. extra virgin olive oil Add the ricotta cheese, fresh cream, egg, yolk, salt and pepper. 100 ml chicken broth Form mixture into individual bowls and bake in an oven at 145 40 g Ricotta cheese degrees for 30 minutes. 10 g cream 1 egg and 1 yolk Salt and freshly ground pepper Crispy Moravian Bacon: Place bacon slices between two silicone baking pan and bake at 165 ° C for 8 minutes. Then let cool down, so the bacon will be nicely straight. Garnish with herbs and extra virgin olive oil. Serving: Serve the creamy soup with a cooked fish meat (salmon, carp, cander), tart and bacon on the top. Garnish with herbs and extra virgin olive oil 10 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Pike fillet baked in a white bread and herbs crust on buckwheat cholent and BIO cottage cheese with white onion velouté Pike fillet baked in white bread crust Ingredients: Directions: 150 g fillet of pike - cleaned Prepare the white bread crust – in a blender mix together 1 thyme 1 tbl clarified butter sprig, roasted breadcrumbs and parsley till the mixture is 1 tbl butter completely green. Then add grated cheese, softened butter, salt 1 garlic clove and pepper. Put the mixture between two baking papers and roll 2 thyme sprig it out. Put it in a fridge till it is not cold. After that just cut the crust Salt and freshly ground pepper into slices. Warm a pan and melt clarified butter. Salt and pepper 300 g parsley the cleaned perch fillet, put it in the pan and fry it skin side down 400 g roasted breadcrumbs about 2 minutes, until the skin does not come off the pan 100 g softened butter (otherwise the meat would be torn). Then gently turn the meat 100 g grated cheese Le Gruyere and add a teaspoon of butter, minced garlic, and 1 thyme sprig and pre-prepared herb crust on the top. Put it in the oven preheated at 170 ° C for about 6 minutes, fish must not be dried. Buckwheat cholent Ingredients: Directions: 100 g cooked buckwheat Cook buckwheat in hot salted water about 10 minutes, it should 1 tbl olive oil be al dente. Leave it to cool down. Melt the olive oil and one 5 g shallots, finely chopped teaspoon of butter in a pan and roast shallots and garlic, and then 1 garlic clove add other ingredients. Slowly fry until all ingredients are tender. 30 g chopped carrots, celery, and oyster mushrooms Add buckwheat and a little bit of white wine and let it boil. Pour 5 g chopped tomatoes in the chicken broth and let it boil again until buckwheat with 5 g chopped beans vegetable do not absorb one third of liquid. Season with salt and white wine freshly ground pepper, add a teaspoon of BIO cottage cheese 25 ml chicken broth and chopped chives or parsley. 10 g BIO cottage cheese Chives sprig, chopped Salt and freshly ground pepper Velouté of white onion Melt clarified butter and roast chopped white onions, shallots, and a little sprinkle of flour. Pour in the chicken broth and whole milk. Boil everything until theonion is tender. Mix everything with a blender and then through a fine strainer purée. Before serving, heat up to 60 ° C add fresh butter and whole milk and foam a thick froth like on the cappuccino with a hand blender. Serving: Serve the cholent with the pike on it and pour velouté around. 11 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Pike fillet baked in a white bread and herbs crust on buckwheat cholent and BIO cottage cheese with white onion velouté Pike fillet baked in white bread crust Ingredients: Directions: 150 g fillet of pike - cleaned Prepare the white bread crust – in a blender mix together 1 thyme 1 tbl clarified butter sprig, roasted breadcrumbs and parsley till the mixture is 1 tbl butter completely green. Then add grated cheese, softened butter, salt 1 garlic clove and pepper. Put the mixture between two baking papers and roll 2 thyme sprig it out. Put it in a fridge till it is not cold. After that just cut the crust Salt and freshly ground pepper into slices. Warm a pan and melt clarified butter. Salt and pepper 300 g parsley the cleaned perch fillet, put it in the pan and fry it skin side down 400 g roasted breadcrumbs about 2 minutes, until the skin does not come off the pan 100 g softened butter (otherwise the meat would be torn). Then gently turn the meat 100 g grated cheese Le Gruyere and add a teaspoon of butter, minced garlic, and 1 thyme sprig and pre-prepared herb crust on the top. Put it in the oven preheated at 170 ° C for about 6 minutes, fish must not be dried. Buckwheat cholent Ingredients: Directions: 100 g cooked buckwheat Cook buckwheat in hot salted water about 10 minutes, it should 1 tbl olive oil be al dente. Leave it to cool down. Melt the olive oil and one 5 g shallots, finely chopped teaspoon of butter in a pan and roast shallots and garlic, and then 1 garlic clove add other ingredients. Slowly fry until all ingredients are tender. 30 g chopped carrots, celery, and oyster mushrooms Add buckwheat and a little bit of white wine and let it boil. Pour 5 g chopped tomatoes in the chicken broth and let it boil again until buckwheat with 5 g chopped beans vegetable do not absorb one third of liquid. Season with salt and white wine freshly ground pepper, add a teaspoon of BIO cottage cheese 25 ml chicken broth and chopped chives or parsley. 10 g BIO cottage cheese Chives sprig, chopped Salt and freshly ground pepper Velouté of white onion Melt clarified butter and roast chopped white onions, shallots, and a little sprinkle of flour. Pour in the chicken broth and whole milk. Boil everything until theonion is tender. Mix everything with a blender and then through a fine strainer purée. Before serving, heat up to 60 ° C add fresh butter and whole milk and foam a thick froth like on the cappuccino with a hand blender. Serving: Serve the cholent with the pike on it and pour velouté around. 11 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Caramelized Christmas cake with mandarin sorbet and plums marinated in aged balsamic vinegar Caramelized Christmas cake Ingredients: Directions: 4 pieces of Christmas cake, cut to blocks size 10x5x3cm Mix the cream, milk, lemon zest, vanilla seeds, cinnamon and anise 3 large eggs, beaten star in a large saucepan and bring to a boil. Once the mixture boils, 4 tbl milk put it away from the heat and let it cool down. Then add the beaten 4 tbl cream egg and let it stand in cold for about two hours. Meanwhile cut Grated lemon zest from 1 lime Christmas cake or some other light bread into large pieces (see Seeds from ½ vanilla pod ingredients). Heat enough butter/oil for frying in a pan. Soak 1 cinnamon stick Christmas cake in a mixture of milk and cream, and immediately 1 star anise put into melted butter or oil and fry on both sides. After removing Butter or oil for frying the Christmas cake coat it immediately in powdered sugar. In the 100 g powdered sugar for coating end use kitchen blowtorch on the edges, so the cake will have a caramel crust on the surface. Mandarin sorbet Ingredients: Directions: 0.75 kg sweet juicy mandarins Heat water, sugar and glucose together, so we will have sugar Juice from 1 lemon syrup. Squeeze mandarins to have juice and then mix it with sugar 100 g granulated sugar syrup and lemon juice. Put it in plastic bowls and let it freeze. It is 100 ml water important to mix the sorbet during freezing, so we will avoid large 3 tbl glucose iced crystals. Plums marinated in aged balsamic vinegar Ingredients: Directions: 100 g dried plums Put everything in a bowl and leave in a fridge for few hours. 1dcl balsamic vinegar 1 star anise 1 cinnamon stick Serving: First serve the caramel cake on a plate, then gnocchi of sorbet and marinated plums around it. Decorate with fresh mint and caramel decoration. 12 www.mamaison.com
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Caramelized Christmas cake with mandarin sorbet and plums marinated in aged balsamic vinegar Caramelized Christmas cake Ingredients: Directions: 4 pieces of Christmas cake, cut to blocks size 10x5x3cm Mix the cream, milk, lemon zest, vanilla seeds, cinnamon and anise 3 large eggs, beaten star in a large saucepan and bring to a boil. Once the mixture boils, 4 tbl milk put it away from the heat and let it cool down. Then add the beaten 4 tbl cream egg and let it stand in cold for about two hours. Meanwhile cut Grated lemon zest from 1 lime Christmas cake or some other light bread into large pieces (see Seeds from ½ vanilla pod ingredients). Heat enough butter/oil for frying in a pan. Soak 1 cinnamon stick Christmas cake in a mixture of milk and cream, and immediately 1 star anise put into melted butter or oil and fry on both sides. After removing Butter or oil for frying the Christmas cake coat it immediately in powdered sugar. In the 100 g powdered sugar for coating end use kitchen blowtorch on the edges, so the cake will have a caramel crust on the surface. Mandarin sorbet Ingredients: Directions: 0.75 kg sweet juicy mandarins Heat water, sugar and glucose together, so we will have sugar Juice from 1 lemon syrup. Squeeze mandarins to have juice and then mix it with sugar 100 g granulated sugar syrup and lemon juice. Put it in plastic bowls and let it freeze. It is 100 ml water important to mix the sorbet during freezing, so we will avoid large 3 tbl glucose iced crystals. Plums marinated in aged balsamic vinegar Ingredients: Directions: 100 g dried plums Put everything in a bowl and leave in a fridge for few hours. 1dcl balsamic vinegar 1 star anise 1 cinnamon stick Serving: First serve the caramel cake on a plate, then gnocchi of sorbet and marinated plums around it. Decorate with fresh mint and caramel decoration. 12 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Mamaison Hotel Pachtuv Palace is a cul- Dining & Catering tural and architectural Prague landmark in its In the hotel is the Amade Restaurant , where own right. The hotel is in the heart of histo- Radek Šubrt is the Executive Chef and rical city, just few steps from the Old Town owner. With the selection of Czech and square and it is the closest hotel to Charles International gastronomy this luxury restau- Bridge. The former residence of Earl Karel rant offers a relaxing atmosphere in the heart of Pachta, and once Mozart’s home in the city, the historical city. The capacity of the restaurant the hotel boasts stunning features including with 70 seats can also be utilized for small frescos, vaulted chapel ceilings, sculptu- groups and events. Visit the restaurant for an res, and cosy courtyards. Mamaison Suite impressive culinary experience, be it a multi Hotel Pachtuv Palace offers an excellent per- course meal or just a coffee and an amazing sonal service and historic accommodation plum cake. You can enjoy a beautiful view of in the heart of the city. The hotel is the per- the Charles Bridge in a private setting, whe- fect complement to a fairytale day out in the ther you come for a VIP business lunch or a old town, with romantic touches including candlelit romantic dinner. To complement our à la carte menu, we also offer daily lunch menus for a very modest pri- four-poster beds, flowers and stunning views and scenery. The spacious and individually-designed suites, many ce. with a view of Prague Castle are perfect for honeymooners and romantics alike as well as for families enjoying the advantage of our 2-bedroom suites. Accommodation Mamaison Suite Hotel Pachtuv Palace proposes 7 deluxe rooms and 43 suites. With rich furnishings and finishing, each suite has separate sitting and sleeping area, with one or two spacious bedrooms, writing desks and comfortable chairs, making this boutique hotel one of the most romantic hotels in Prague. The accommodation includes also complimentary bathrobes and slippers, tea and coffee making facilities, complimentary high-speed internet or Wi-Fi, a laptop-sized safe, satellite TV in all rooms, DVD players in all suites, direct-dial phones with voice-mail, and air- conditioning. Relax & Leisure Radek Šubrt - Executive Chef The hotel has a fitness suite with a Radek Subrt is an extremely energetic chef with a life- range of machines and facilities to keep long passion for great food. Czechs know him well as you in shape during your stay with us. a judge on a popular TV cooking show MasterChef. Additionally, in the hotel is offered He has gathered an extensive cooking experience wor- delightful and relaxing in-room king for the best restaurants and hotels in Prague, as massages which can be booked via the well as abroad, in such cities as New York, Munich Reception Desk. The most visited or Luzern. Prague monuments are in the walking He was born 1971, has wife and 2 children. He started distance. as a chef in the hotel Adria, has experiences for exam- ple from the hotels Mövenpick, Radisson SAS and La Palais. He cooperated with televisions several times. He owns one pub and two canteens besides Amade. If he has a free time, he is jogging, cycling and enjoying his family. 13 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Mamaison Hotel Pachtuv Palace is a cul- Dining & Catering tural and architectural Prague landmark in its In the hotel is the Amade Restaurant , where own right. The hotel is in the heart of histo- Radek Šubrt is the Executive Chef and rical city, just few steps from the Old Town owner. With the selection of Czech and square and it is the closest hotel to Charles International gastronomy this luxury restau- Bridge. The former residence of Earl Karel rant offers a relaxing atmosphere in the heart of Pachta, and once Mozart’s home in the city, the historical city. The capacity of the restaurant the hotel boasts stunning features including with 70 seats can also be utilized for small frescos, vaulted chapel ceilings, sculptu- groups and events. Visit the restaurant for an res, and cosy courtyards. Mamaison Suite impressive culinary experience, be it a multi Hotel Pachtuv Palace offers an excellent per- course meal or just a coffee and an amazing sonal service and historic accommodation plum cake. You can enjoy a beautiful view of in the heart of the city. The hotel is the per- the Charles Bridge in a private setting, whe- fect complement to a fairytale day out in the ther you come for a VIP business lunch or a old town, with romantic touches including candlelit romantic dinner. To complement our à la carte menu, we also offer daily lunch menus for a very modest pri- four-poster beds, flowers and stunning views and scenery. The spacious and individually-designed suites, many ce. with a view of Prague Castle are perfect for honeymooners and romantics alike as well as for families enjoying the advantage of our 2-bedroom suites. Accommodation Mamaison Suite Hotel Pachtuv Palace proposes 7 deluxe rooms and 43 suites. With rich furnishings and finishing, each suite has separate sitting and sleeping area, with one or two spacious bedrooms, writing desks and comfortable chairs, making this boutique hotel one of the most romantic hotels in Prague. The accommodation includes also complimentary bathrobes and slippers, tea and coffee making facilities, complimentary high-speed internet or Wi-Fi, a laptop-sized safe, satellite TV in all rooms, DVD players in all suites, direct-dial phones with voice-mail, and air- conditioning. Relax & Leisure Radek Šubrt - Executive Chef The hotel has a fitness suite with a Radek Subrt is an extremely energetic chef with a life- range of machines and facilities to keep long passion for great food. Czechs know him well as you in shape during your stay with us. a judge on a popular TV cooking show MasterChef. Additionally, in the hotel is offered He has gathered an extensive cooking experience wor- delightful and relaxing in-room king for the best restaurants and hotels in Prague, as massages which can be booked via the well as abroad, in such cities as New York, Munich Reception Desk. The most visited or Luzern. Prague monuments are in the walking He was born 1971, has wife and 2 children. He started distance. as a chef in the hotel Adria, has experiences for exam- ple from the hotels Mövenpick, Radisson SAS and La Palais. He cooperated with televisions several times. He owns one pub and two canteens besides Amade. If he has a free time, he is jogging, cycling and enjoying his family. 13 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Festive Czech menu Czech cuisine is not just dumplings and heavy meals. Mr Šubrt would like to show you a Festive Czech menu with basic ingredients and recipes for new dishes. Delicious home-made pâté… just one taste will convince you never to buy pâté in the shop again. Potato pancakes are a perfect example of a delicious yet cheap meal. Combine them with pork cheeks and vegetables safe in the knowledge that there are few better combinations. Do not miss Christmas dessert with gingerbread, cinnamon and apple purée. Apples are used in Czech desserts very often and cinnamon will make them taste even better. Taste Czech with the recipes from Mr Šubrt! Fragolino Fragolino is a light, delicate, sparkling wine with strawberry flavor. Even though it comes from Italy, you can choose it as a great aperitif for your Czech festive menu. This easy to drink wine pairs well also with desserts, light food choices and with various cheeses. The light, fruity flavor characteristics and delicate strawberry scented aromas make this bubbly perfect for a number of different occasions. Fragolino is a good choice for those, who doesn’t like Champagne. It is not nearly as expensive as Champagne, making Fragolino an affordable option for anyone to consider. There are several types of sparkling Fragolinos available: Nando Fragolino: A light and delicious sparkling wine, it hails from the Piedmont region of Italy, and has a fruity and refreshing taste and aroma of berry. Santero Fragolino: An Italian sparkling sweet wine with a ruby color. It is made with natural wild strawberry juice. Toso Fragolino Rosso Red Sparkling Wine: From the Piedmont region of Italy, this wine drink has strawberry and fruity flavors making it perfect to serve with desserts. Prospero Winery's Fragolino: Crafted in Shelton, Connecticut, this seasonal American bubbly is made with local strawberries from the Jones Family Farm. 14 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Festive Czech menu Czech cuisine is not just dumplings and heavy meals. Mr Šubrt would like to show you a Festive Czech menu with basic ingredients and recipes for new dishes. Delicious home-made pâté… just one taste will convince you never to buy pâté in the shop again. Potato pancakes are a perfect example of a delicious yet cheap meal. Combine them with pork cheeks and vegetables safe in the knowledge that there are few better combinations. Do not miss Christmas dessert with gingerbread, cinnamon and apple purée. Apples are used in Czech desserts very often and cinnamon will make them taste even better. Taste Czech with the recipes from Mr Šubrt! Fragolino Fragolino is a light, delicate, sparkling wine with strawberry flavor. Even though it comes from Italy, you can choose it as a great aperitif for your Czech festive menu. This easy to drink wine pairs well also with desserts, light food choices and with various cheeses. The light, fruity flavor characteristics and delicate strawberry scented aromas make this bubbly perfect for a number of different occasions. Fragolino is a good choice for those, who doesn’t like Champagne. It is not nearly as expensive as Champagne, making Fragolino an affordable option for anyone to consider. There are several types of sparkling Fragolinos available: Nando Fragolino: A light and delicious sparkling wine, it hails from the Piedmont region of Italy, and has a fruity and refreshing taste and aroma of berry. Santero Fragolino: An Italian sparkling sweet wine with a ruby color. It is made with natural wild strawberry juice. Toso Fragolino Rosso Red Sparkling Wine: From the Piedmont region of Italy, this wine drink has strawberry and fruity flavors making it perfect to serve with desserts. Prospero Winery's Fragolino: Crafted in Shelton, Connecticut, this seasonal American bubbly is made with local strawberries from the Jones Family Farm. 14 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Chicken liver pâté with marinated figs Chicken liver pâté Ingredients: Directions: 500 g chicken liver Put the cleaned chicken livers in a bowl, pour red wine, and add 0.2 l red wine whole pepper, 1 piece of allspice, rosemary and cloves. Leave Salt and pepper soaked in the red wine in a fridge till the next day. Take a blender 1 allspice and mix the livers with cream, butter and egg (without spices and 1 rosemary sprig wine). Season the mixture with salt and pepper. Take a baking pan Cloves and place in it the slices of smoked bacon side by side. Pour the 500 g butter liver mixture. Cut the orange to slices. Put 3 slices on the mixture 1 egg and bake pâté in a water bath for 45 minutes at 130°C. 100 ml cream 35% about 300 g smoked bacon 1 orange Marinated figs Ingredients: Directions: 2 tbl granulated sugar Prepare caramel from the granulated sugar. Use for it a pan with 500 ml red wine thick bottom. Pour red wine; be careful, because caramel will 1 cinnamon stick harden. Add cinnamon and star anise and melt caramel. Boil the 1 star anise mixture till it is not compact almost like syrup. Cut figs in the half, Figs and put them in a glass with a cover. Pour it with wine mixture and let it marinated at least one hour. Maximum time for marinating is 12 hours, otherwise the figs will not look so nice. Serving: Cut pâté to triangles. Serve one piece in the middle of a plate. Pour wine reduction around it and add marinated figs. Set bread chip in the middle of pâté. Season with herbs. 15 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Chicken liver pâté with marinated figs Chicken liver pâté Ingredients: Directions: 500 g chicken liver Put the cleaned chicken livers in a bowl, pour red wine, and add 0.2 l red wine whole pepper, 1 piece of allspice, rosemary and cloves. Leave Salt and pepper soaked in the red wine in a fridge till the next day. Take a blender 1 allspice and mix the livers with cream, butter and egg (without spices and 1 rosemary sprig wine). Season the mixture with salt and pepper. Take a baking pan Cloves and place in it the slices of smoked bacon side by side. Pour the 500 g butter liver mixture. Cut the orange to slices. Put 3 slices on the mixture 1 egg and bake pâté in a water bath for 45 minutes at 130°C. 100 ml cream 35% about 300 g smoked bacon 1 orange Marinated figs Ingredients: Directions: 2 tbl granulated sugar Prepare caramel from the granulated sugar. Use for it a pan with 500 ml red wine thick bottom. Pour red wine; be careful, because caramel will 1 cinnamon stick harden. Add cinnamon and star anise and melt caramel. Boil the 1 star anise mixture till it is not compact almost like syrup. Cut figs in the half, Figs and put them in a glass with a cover. Pour it with wine mixture and let it marinated at least one hour. Maximum time for marinating is 12 hours, otherwise the figs will not look so nice. Serving: Cut pâté to triangles. Serve one piece in the middle of a plate. Pour wine reduction around it and add marinated figs. Set bread chip in the middle of pâté. Season with herbs. 15 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Pork cheeks on ginger with potato pancakes and roasted vegetables Pork cheeks with ginger Ingredients: Directions: 1.5 kg pork cheeks, cleaned Clean cheeks with a knife, wash them and salt the day before you 1 kg of root vegetables (carrot, celery, parsley) would like to serve. Take a pot, which you can cover and use in an 0.5 kg onion oven, too. Wash cheeks again the next day and roast in lard until 100 g tomato paste brown, then remove. Do not pour away the lard, otherwise we will 200 g lard lose the taste. Put on it vegetables, spices and roast till the Bay leaves, whole black pepper and allspice in a ratio of 2:4:1 vegetables are brown. Add tomato paste, roast and pour white Salt and pepper wine. Reduce white wine, add grated ginger, honey, pork broth, 500 ml white wine and cheeks. Cover the pot and bake in preheated oven at 120°C for 1 liter pork broth the whole night. Put out tender meat and cut to single portions. 100 g fresh ginger Sieve mixture left from baking and reduce it to required 100 g honey consistence. Potato pancakes Ingredients: Directions: 1 kg potatoes Boil potatoes and then peel them. Grate potatoes coarsely, mix 1 thyme sprig them with flour, spices and eggs. Create smaller pancakes with 300 g flour your hands and fry in hot lard until they are crispy. 5 eggs Salt 500 g lard Roasted vegetables Ingredients: Directions: 400 g red and yellow carrot Cut peeled and cleaned vegetables to same larger piece. Add all 200 g celery other ingredients and bake in a very hot oven. 200 g parsley root 200 g fennel 200 g beetroot 1 tbl cumin 200 g brown sugar 100 ml olive oil Salt and pepper Thyme Serving: Firstly, put pancakes on a plate. Then add the vegetables and meat. In the end pour sauce directly on it. 16 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Pork cheeks on ginger with potato pancakes and roasted vegetables Pork cheeks with ginger Ingredients: Directions: 1.5 kg pork cheeks, cleaned Clean cheeks with a knife, wash them and salt the day before you 1 kg of root vegetables (carrot, celery, parsley) would like to serve. Take a pot, which you can cover and use in an 0.5 kg onion oven, too. Wash cheeks again the next day and roast in lard until 100 g tomato paste brown, then remove. Do not pour away the lard, otherwise we will 200 g lard lose the taste. Put on it vegetables, spices and roast till the Bay leaves, whole black pepper and allspice in a ratio of 2:4:1 vegetables are brown. Add tomato paste, roast and pour white Salt and pepper wine. Reduce white wine, add grated ginger, honey, pork broth, 500 ml white wine and cheeks. Cover the pot and bake in preheated oven at 120°C for 1 liter pork broth the whole night. Put out tender meat and cut to single portions. 100 g fresh ginger Sieve mixture left from baking and reduce it to required 100 g honey consistence. Potato pancakes Ingredients: Directions: 1 kg potatoes Boil potatoes and then peel them. Grate potatoes coarsely, mix 1 thyme sprig them with flour, spices and eggs. Create smaller pancakes with 300 g flour your hands and fry in hot lard until they are crispy. 5 eggs Salt 500 g lard Roasted vegetables Ingredients: Directions: 400 g red and yellow carrot Cut peeled and cleaned vegetables to same larger piece. Add all 200 g celery other ingredients and bake in a very hot oven. 200 g parsley root 200 g fennel 200 g beetroot 1 tbl cumin 200 g brown sugar 100 ml olive oil Salt and pepper Thyme Serving: Firstly, put pancakes on a plate. Then add the vegetables and meat. In the end pour sauce directly on it. 16 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Christmas cinnamon parfait with apple purée and gingerbread Gingerbread Ingredients: Directions: 300 g flour Mix together the flour, gingerbread spice, cocoa and baking soda. 2 tsp gingerbread spice In other bowl mix egg, oil, whole milk and honey. Then just mix 1 egg together wet and dry ingredients, pour in a baking sheet with 1 tsp cocoa baking paper and bake in a preheated oven at 175°C. 2 tbl oil 1 tbl whole milk Pinch of baking soda 1 tbl honey Christmas cinnamon parfait Ingredients: Directions: 3 egg yolks Whisk egg yolks and sugar until you have nice ligth foam. Use 250 ml whipped cream water bath for the whisking. Boil half of whipped cream with 100 g granulates sugar cinnamon and let it cool down. Whisk the second half. Mix egg 1 tsp cinnamon yolks, whisked cream and cream with cinnamon all together. Pour into small pans or bowls and cover with gingerbread pieces. Put it in a fridge till the next day. Apple Purée Ingredients: Directions: 4 apples Peel apples and cut to smaller pieces. Cook them with sugar and 1 star anise star anise in a little bit of water until they are tender. Mix to purée in a blender. Serving: Cut an apple to a very thin slices. Put it on a plate. Take parfait with gingerbread out of the bowl or pan and put it on the apple slices. Pour purée on it and decorate with a cinnamon stick and star anise. Powder with sugar. 17 www.mamaison.com
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Christmas cinnamon parfait with apple purée and gingerbread Gingerbread Ingredients: Directions: 300 g flour Mix together the flour, gingerbread spice, cocoa and baking soda. 2 tsp gingerbread spice In other bowl mix egg, oil, whole milk and honey. Then just mix 1 egg together wet and dry ingredients, pour in a baking sheet with 1 tsp cocoa baking paper and bake in a preheated oven at 175°C. 2 tbl oil 1 tbl whole milk Pinch of baking soda 1 tbl honey Christmas cinnamon parfait Ingredients: Directions: 3 egg yolks Whisk egg yolks and sugar until you have nice ligth foam. Use 250 ml whipped cream water bath for the whisking. Boil half of whipped cream with 100 g granulates sugar cinnamon and let it cool down. Whisk the second half. Mix egg 1 tsp cinnamon yolks, whisked cream and cream with cinnamon all together. Pour into small pans or bowls and cover with gingerbread pieces. Put it in a fridge till the next day. Apple Purée Ingredients: Directions: 4 apples Peel apples and cut to smaller pieces. Cook them with sugar and 1 star anise star anise in a little bit of water until they are tender. Mix to purée in a blender. Serving: Cut an apple to a very thin slices. Put it on a plate. Take parfait with gingerbread out of the bowl or pan and put it on the apple slices. Pour purée on it and decorate with a cinnamon stick and star anise. Powder with sugar. 17 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Mamaison Hotel Le Regina is one of Dining & Catering Warsaw's most unique hotels. The upscale In the hotel is beautiful decorated La deluxe Mamaison Hotel Le Régina promises all Rotisserie restaurant and elegant and the creature comforts that you would expect, sophisticated space, Mamaison Hotel Le and blends historic charm with chic interior Regina’s Lobby and Bar Area. It is ideal design to offer you something truly unique. As for relaxed meetings with friends, as well as one of Poland's most esteemed destinations, we intimate business meetings. La Rotisserie, are proud to provide excellent amenities, top-class restaurant and picturesque sum- friendly service, top class accommodation mer courtyard, is a haven for food lovers and a very central location. Situated in keen to sample a delicious blend of con- Warsaw's romantic Old Town, the hotel is ide- temporary and French cuisine with strong ally located close to many of the city's top Italian and Polish influences. All fine dining attractions, including The Royal Castle, The connoisseurs who seek a unique culinary National Opera House, the Old Town experience and Sommelier Champion of Square and the Umschlagplatz. Surrounded Poland 2013, Andrzej Strzelczyk, selection will be delighted with La Rotisserie’s distinguished menu. Enjoy lunch, by green areas, guests will enjoy the nearby park and scenic hill overlooking the Vistula River. The hotel is dinner or Sunday Linner (between lunch and dinner) and experience a also close to the city's main shopping, culture and business centres. tempting journey leading to extraordinary flavors, wines and culinary masterpieces. Accommodation With accommodation as individual as you, Mamaison Hotel Le Régina offers something for everyone. Whether you are a business or leisure traveller, each of our uniquely designed suites and rooms will pro- vide all the facilities that you require for a comfortable and memorable stay. Each of them is individual in its shape and style, with relaxing views of the nearby gardens, the Old Town monuments or the hotel's court- yard. Paweł Oszczyk - Executive Chef Paweł Oszczyk, the Executive Chef at La Rotisserie Restaurant in Relax & Leisure Warsaw, was born in the beautiful Mazovia district of Poland, As one of the best hotels in Warsaw we where his culinary career originated. He gained experience in a fami- want to make certain that you feel at ly owned and Michelin ranked restaurant in Brescia, Italy. After home and well looked after, and for that returning to Poland, he began in the newly opened Bristol Hotel reason we offer everything from parking and, after ten years, moved to the Polish Business Roundtable Club assistance to relaxation facilities. Relax in the Sobańskich Palace, finally bringing his talents to the boutique in our sauna, Roman-style swimming Mamaison Hotel Le Regina. Pawel pays much attention to top pool, fitness room or dine at our top- class ingredients, only uses a selected group of suppliers and class award winning La Rotisserie plays with the sommelier's choices to arrive at the finest food & Restaurant. wine pairings. His cuisine is a combination of Polish, Italian and French influences. Paweł lives in a big house with a garden, close to the forest, along with his wife, three children and a cat. He is very spontaneous when selecting travel destinations and loves simple food. 18 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Mamaison Hotel Le Regina is one of Dining & Catering Warsaw's most unique hotels. The upscale In the hotel is beautiful decorated La deluxe Mamaison Hotel Le Régina promises all Rotisserie restaurant and elegant and the creature comforts that you would expect, sophisticated space, Mamaison Hotel Le and blends historic charm with chic interior Regina’s Lobby and Bar Area. It is ideal design to offer you something truly unique. As for relaxed meetings with friends, as well as one of Poland's most esteemed destinations, we intimate business meetings. La Rotisserie, are proud to provide excellent amenities, top-class restaurant and picturesque sum- friendly service, top class accommodation mer courtyard, is a haven for food lovers and a very central location. Situated in keen to sample a delicious blend of con- Warsaw's romantic Old Town, the hotel is ide- temporary and French cuisine with strong ally located close to many of the city's top Italian and Polish influences. All fine dining attractions, including The Royal Castle, The connoisseurs who seek a unique culinary National Opera House, the Old Town experience and Sommelier Champion of Square and the Umschlagplatz. Surrounded Poland 2013, Andrzej Strzelczyk, selection will be delighted with La Rotisserie’s distinguished menu. Enjoy lunch, by green areas, guests will enjoy the nearby park and scenic hill overlooking the Vistula River. The hotel is dinner or Sunday Linner (between lunch and dinner) and experience a also close to the city's main shopping, culture and business centres. tempting journey leading to extraordinary flavors, wines and culinary masterpieces. Accommodation With accommodation as individual as you, Mamaison Hotel Le Régina offers something for everyone. Whether you are a business or leisure traveller, each of our uniquely designed suites and rooms will pro- vide all the facilities that you require for a comfortable and memorable stay. Each of them is individual in its shape and style, with relaxing views of the nearby gardens, the Old Town monuments or the hotel's court- yard. Paweł Oszczyk - Executive Chef Paweł Oszczyk, the Executive Chef at La Rotisserie Restaurant in Relax & Leisure Warsaw, was born in the beautiful Mazovia district of Poland, As one of the best hotels in Warsaw we where his culinary career originated. He gained experience in a fami- want to make certain that you feel at ly owned and Michelin ranked restaurant in Brescia, Italy. After home and well looked after, and for that returning to Poland, he began in the newly opened Bristol Hotel reason we offer everything from parking and, after ten years, moved to the Polish Business Roundtable Club assistance to relaxation facilities. Relax in the Sobańskich Palace, finally bringing his talents to the boutique in our sauna, Roman-style swimming Mamaison Hotel Le Regina. Pawel pays much attention to top pool, fitness room or dine at our top- class ingredients, only uses a selected group of suppliers and class award winning La Rotisserie plays with the sommelier's choices to arrive at the finest food & Restaurant. wine pairings. His cuisine is a combination of Polish, Italian and French influences. Paweł lives in a big house with a garden, close to the forest, along with his wife, three children and a cat. He is very spontaneous when selecting travel destinations and loves simple food. 18 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Delicious Polish cuisine Polish cuisine is very colourful and the recipes on the next pages are proof of this. Do you know a more common vegetable for autumn and winter time than the pumpkin? Try warm pumpkin soup prepared by Mr Oszczyk. He has combined pumpkin with feta cheese and almonds, the end taste will be amazing. Continue with guinea fowl with mushrooms and juniper sauce, a festive course for special occasions. Cottage cheese with poppy seeds, chocolate and cherries is a delicious way to end the whole menu. It looks beautiful in the glasses and its preparation doesn't need an oven! Tatanka Ingredients: 200 ml bison grass vodka (Żubrówka) 400 ml apple juice Pinch of cinammom Directions: Mix all in shaker and serve on crushed ice with apple skin twist. 19 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Delicious Polish cuisine Polish cuisine is very colourful and the recipes on the next pages are proof of this. Do you know a more common vegetable for autumn and winter time than the pumpkin? Try warm pumpkin soup prepared by Mr Oszczyk. He has combined pumpkin with feta cheese and almonds, the end taste will be amazing. Continue with guinea fowl with mushrooms and juniper sauce, a festive course for special occasions. Cottage cheese with poppy seeds, chocolate and cherries is a delicious way to end the whole menu. It looks beautiful in the glasses and its preparation doesn't need an oven! Tatanka Ingredients: 200 ml bison grass vodka (Żubrówka) 400 ml apple juice Pinch of cinammom Directions: Mix all in shaker and serve on crushed ice with apple skin twist. 19 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Creamy pumpkin soup with almond and feta cheese Ingredients: Directions: 30 g almonds flakes Place almonds flakes in a large soup pot over medium heat and 30 g brown sugar roast, stirring frequently, until fragrant and nicely gold, about 3 to 40 ml vegetable oil 4 minutes. Add sugar and when start to caramelized remove from 2 shallots the pot. Spread thin layer on baking paper. When cold and hard, 50 g leek, only white part chopped fine. Add the oil to the same pot. Stir in the sliced 1 medium size potato, peeled shallots, sliced leek and potato. After 2-3 minutes cover vegetables 450 g pumpkin without seeds and skin with the chicken broth and bring to boil. At that time add diced 600ml cups chicken broth pumpkin and cook slowly for another 20 minutes, stirring 120ml heavy cream frequently. Season with salt, pepper, ginger and nutmeg. Add 1 tsp ground ginger heavy cream. Using an immersion blender, purée the soup until a 1/4 coffee spoon nutmeg smooth consistency. Just before serving add amaretto liqueur. 1 tsp salt 1/2 tsp freshly ground black pepper 20 ml Amaretto liqueur Fresh coriander leaves Feta cheese Serving: Arrange soup in a soup plate and float almond crunch over the top with few coriander leaves. Using truffle mandolin cut Feta cheese on. Serve immediately. 20 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Creamy pumpkin soup with almond and feta cheese Ingredients: Directions: 30 g almonds flakes Place almonds flakes in a large soup pot over medium heat and 30 g brown sugar roast, stirring frequently, until fragrant and nicely gold, about 3 to 40 ml vegetable oil 4 minutes. Add sugar and when start to caramelized remove from 2 shallots the pot. Spread thin layer on baking paper. When cold and hard, 50 g leek, only white part chopped fine. Add the oil to the same pot. Stir in the sliced 1 medium size potato, peeled shallots, sliced leek and potato. After 2-3 minutes cover vegetables 450 g pumpkin without seeds and skin with the chicken broth and bring to boil. At that time add diced 600ml cups chicken broth pumpkin and cook slowly for another 20 minutes, stirring 120ml heavy cream frequently. Season with salt, pepper, ginger and nutmeg. Add 1 tsp ground ginger heavy cream. Using an immersion blender, purée the soup until a 1/4 coffee spoon nutmeg smooth consistency. Just before serving add amaretto liqueur. 1 tsp salt 1/2 tsp freshly ground black pepper 20 ml Amaretto liqueur Fresh coriander leaves Feta cheese Serving: Arrange soup in a soup plate and float almond crunch over the top with few coriander leaves. Using truffle mandolin cut Feta cheese on. Serve immediately. 20 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Whole roasted guinea fowl with dry mushrooms dumplings and juniper sauce Whole roasted guinea fowl Ingredients: Directions: 1 guinea fowl (1,4 kg) Preheat an oven to175 °C. Wash thoroughly guinea fowl inside and 1 orange outside and pat dry with paper towels. Rub the cavity with a little salt. 1 apple Peel orange and cut into large cubes. Cut also apple and celery to the 2 celery stick same size cubes. Put in a bowl, mix in thyme and a small pinch of salt Fresh thyme and pepper, and then stuff the cavity of guinea fowl with this filling. Sea salt and freshly ground black pepper Pull the skin at the front of guinea fowl's cavity forward, to cover the 3 tbl vegetable oil filling, and tightly tie. Heat a thick-bottomed pan and add the oil and the 12- 15 dry berries of juniper guinea fowl, the skin of which has been rubbed in sea salt and pepper. Fresh rosemary Cook until lightly golden on all sides, then add the garlic, crushed 2 garlic cloves juniper berries, half quantity of butter and rosemary and cook for 3-4 minutes until golden brown. Add ½half quantity of the wine. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the juice as necessary. The guinea fowl will be roasted and partially steamed. When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. Dry mushrooms dumplings Ingredients: Directions: 0,5 kg potatoes with skin Preheat the oven to 180°C. Spread a layer of sea salt on a baking sheet 150 g flour + 50 g and arrange the potatoes on top. Bake until a bit overcooked. Let sit 1 egg until cool enough to handle, cut in half, and scoop out the flesh. Pass the 1 tbl dry mushrooms dust potatoes through a potato ricer. Make a mound of potatoes on the 40 g butter counter with a well in the middle; add egg, dry mushrooms dust and flour. Mix well with hands. Take a piece and roll it with your hands on a well-floured board into a rope 1,5 cm in diameter. Flatted a bit with a hand and cut into 1 cm large diamonds. Lightly flour the dumplings as you cut them. Bring a large pot of water to a boil and add salt. Drop in the dumplings and cook for about 90 seconds from the time they rise to the surface. Remove them with a skimmer, shake off the excess water, and roll in fresh butter. Juniper sauce Ingredients: Directions: 6 tbl butter Remove all the fat from the roasting pan and place the pan on gentle 250 ml dry white wine heat. Take out the stuffing from the guinea fowl cavity and add to the 120 g butter pan with rest of wine. As the wine boils and steams, scrape all the 150 g flour goodness with a spoon from the bottom of the pan into the liquor. Leave to simmer gently. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and reduce by half. Season to taste. Add and emulsify rested butter. Serving: Serve the guinea fow (piece of leg and a piece of breast per portion) with dry mushrooms noodles and simply cooked and buttered green vegetables. 21 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Whole roasted guinea fowl with dry mushrooms dumplings and juniper sauce Whole roasted guinea fowl Ingredients: Directions: 1 guinea fowl (1,4 kg) Preheat an oven to175 °C. Wash thoroughly guinea fowl inside and 1 orange outside and pat dry with paper towels. Rub the cavity with a little salt. 1 apple Peel orange and cut into large cubes. Cut also apple and celery to the 2 celery stick same size cubes. Put in a bowl, mix in thyme and a small pinch of salt Fresh thyme and pepper, and then stuff the cavity of guinea fowl with this filling. Sea salt and freshly ground black pepper Pull the skin at the front of guinea fowl's cavity forward, to cover the 3 tbl vegetable oil filling, and tightly tie. Heat a thick-bottomed pan and add the oil and the 12- 15 dry berries of juniper guinea fowl, the skin of which has been rubbed in sea salt and pepper. Fresh rosemary Cook until lightly golden on all sides, then add the garlic, crushed 2 garlic cloves juniper berries, half quantity of butter and rosemary and cook for 3-4 minutes until golden brown. Add ½half quantity of the wine. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the juice as necessary. The guinea fowl will be roasted and partially steamed. When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. Dry mushrooms dumplings Ingredients: Directions: 0,5 kg potatoes with skin Preheat the oven to 180°C. Spread a layer of sea salt on a baking sheet 150 g flour + 50 g and arrange the potatoes on top. Bake until a bit overcooked. Let sit 1 egg until cool enough to handle, cut in half, and scoop out the flesh. Pass the 1 tbl dry mushrooms dust potatoes through a potato ricer. Make a mound of potatoes on the 40 g butter counter with a well in the middle; add egg, dry mushrooms dust and flour. Mix well with hands. Take a piece and roll it with your hands on a well-floured board into a rope 1,5 cm in diameter. Flatted a bit with a hand and cut into 1 cm large diamonds. Lightly flour the dumplings as you cut them. Bring a large pot of water to a boil and add salt. Drop in the dumplings and cook for about 90 seconds from the time they rise to the surface. Remove them with a skimmer, shake off the excess water, and roll in fresh butter. Juniper sauce Ingredients: Directions: 6 tbl butter Remove all the fat from the roasting pan and place the pan on gentle 250 ml dry white wine heat. Take out the stuffing from the guinea fowl cavity and add to the 120 g butter pan with rest of wine. As the wine boils and steams, scrape all the 150 g flour goodness with a spoon from the bottom of the pan into the liquor. Leave to simmer gently. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and reduce by half. Season to taste. Add and emulsify rested butter. Serving: Serve the guinea fow (piece of leg and a piece of breast per portion) with dry mushrooms noodles and simply cooked and buttered green vegetables. 21 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Verrine of cottage cheese with poppy seed, cherry comfiture and chocolate Ingredients: Directions: A. A. Simmer the poppy seeds in the milk with sugar until the milk has 80 g poppy seed evaporated. Blend until you have a fine paste. Add raisins, almonds 130 ml milk and honey. Mix well. Arrange in martini glass 1,5 cm high level. 25 g honey 15 g sugar B. Mix a water and sugar in a saucepan and bring to boil. Add cherries. 10 g raisins At the same time mix potato starch with few drops of cold water and 15 g almonds flakes transfer into cherries compote. Bring to boil again. Cover poppy seed B. in a glass with 1 cm layer. 80 g cherries 40 g sugar C. Mix a water and sugar in a saucepan and stir over medium heat until 40 ml water start to lose white color. Pour it slowly onto beaten eggs. Whisking 6 g potato starch fast, add gelatin. Whisk cottage cheese and yoghurt together and mix 1/4 tsp grated ginger in to the egg. Add lime zest. Using a piping bag spread another layer in C. our glass (3 cm high). 55 g sugar 30 ml water D. Heat the cream and milk to a boiling point. Take out from a heat; 3 eggs, beaten add sugar, cacao and melt the chocolate in. Leave on side to cool 80 g white cottage cheese down. Pour little sauce on top of verrine and decorate with fresh mint 80 g natural yoghurt 150 ml whipped cream Lime zest 5 g gelatin, softened in cold water D. 50 g extra bitter chocolate 60 ml cream 36 % 60 ml milk 1 tsp sugar 1 tsp cacao powder Serving: You can decorate a plate with cinnamon sticks, strawberries, mint, star anise and pistachios. 22 www.mamaison.com
Mamaison Hotel Le Regina Warsaw, Poland Verrine of cottage cheese with poppy seed, cherry comfiture and chocolate Ingredients: Directions: A. A. Simmer the poppy seeds in the milk with sugar until the milk has 80 g poppy seed evaporated. Blend until you have a fine paste. Add raisins, almonds 130 ml milk and honey. Mix well. Arrange in martini glass 1,5 cm high level. 25 g honey 15 g sugar B. Mix a water and sugar in a saucepan and bring to boil. Add cherries. 10 g raisins At the same time mix potato starch with few drops of cold water and 15 g almonds flakes transfer into cherries compote. Bring to boil again. Cover poppy seed B. in a glass with 1 cm layer. 80 g cherries 40 g sugar C. Mix a water and sugar in a saucepan and stir over medium heat until 40 ml water start to lose white color. Pour it slowly onto beaten eggs. Whisking 6 g potato starch fast, add gelatin. Whisk cottage cheese and yoghurt together and mix 1/4 tsp grated ginger in to the egg. Add lime zest. Using a piping bag spread another layer in C. our glass (3 cm high). 55 g sugar 30 ml water D. Heat the cream and milk to a boiling point. Take out from a heat; 3 eggs, beaten add sugar, cacao and melt the chocolate in. Leave on side to cool 80 g white cottage cheese down. Pour little sauce on top of verrine and decorate with fresh mint 80 g natural yoghurt 150 ml whipped cream Lime zest 5 g gelatin, softened in cold water D. 50 g extra bitter chocolate 60 ml cream 36 % 60 ml milk 1 tsp sugar 1 tsp cacao powder Serving: You can decorate a plate with cinnamon sticks, strawberries, mint, star anise and pistachios. 22 www.mamaison.com
Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia Mamaison All-Suite Spa Hotel Pokrovka ope- Dining & Catering ned its doors in 2007 to become the first Russian Meat and More Restaurant property within the Mamaison Hotels & (used to be Numbers) is one of Residences collection for short and extended stays. Moscow’s best and highly Located in the very heart of Moscow, Mamaison regarded eateries. Unsual Art Hotel Pokrovka features spacious and elegant Deco elements reflect a cool rooms, the exquisite and award-winning Meat and mix of traditional European fla- More Restaurant, and its exclusive Spa by vours and the hot, impulsive Algotherm with its varied and exciting selection of East. Gastronomy enthusiasts personal care programmes. Additionally, a range of well relish the chance to sample business services are also at your disposal. The our creative cuisine that combines hotel offers guests a full range of business centre the best European and services, including tha latest technical equipment Mediterranean flair. Additionally, and spacious meeting rooms with natural daylight. sample the unique Champagne The Boardroom is modern and comfortable, with Menu, a selection of appeti- large windows that let in plenty of natural light. It is perfectly suited for meetings of up to 45 persons and an ideal zers, served with particular solution for seminars, presentations, training sessions and board meetings. The unique VIP Lounge suits up to 30 champagnes chosen by our Chef and Chief-Sommelier. Relish the selection of international wines and take your guests and offers exquisite surroundings for intimate meetings and events, such as weddings. pick from our Digestive Cart, a variety of the world’s best spirits and liqueurs. Add even more to your evening with the tart aroma of Cuban, Dominican and Nicaraguan cigars and hookah. Relish the exquisite ambience, superb food Accommodation and unique style, highlighted by the sounds of original smooth jazz. The famous mixologist Max Bradarsky will prepare you tasteful drinks accompanied with delicious meals prepare by the Executive Chef Alexey Lalayan. The hotel has 84 suites which feature a unique layout, view, style and décor. Every suite provides an ideal escape/whether for business travel, vacation, a romantic gateaway, a family holiday or long-term stay. The interiors are inspired by the latest trends, yet stay true to traditional thirties and fifties elements. Each room enjoys plenty of openness, light, pastel colours and intriguing shapes, and each is highlighted by high-quality parquet floor- ing and beautiful furniture. Alexey Lalayan - Executive Chef Alexey Lalayan studied at the College at Smolensk city, spe- cialization cook/pastry chef. Alexey has great working experi- Relax & Leisure ence in the international chained hotels in Moscow. He started Enhance your wellbeing at Spa by his career with the line position in the kitchen of Holiday Algotherm. Accented by product from the Inn and Novotel Hotels, where he built up the main profes- specialised French brand Algotherm, this sional skills. In 2002 Alexey got the International Sanitary is one of eleven masterpiece spas in the Certificate. Worked at Courtyard Moscow Center as worldwide Algotherm collection. The Executive Sous Chef. Alexey used to work under the supervi- Centre enjoys the very latest high-tech equi- sion of French, German, English, Austrian Chefs, such as pment, with exclisive care programmes Guillaume Joli, whose mentors were Paul Bocuse and Pierre carried out by highly qualified personnel. Troisgros (founders of the Red Michelin guide). Being with So spoil youself! The Spa by Algotherm Courtyard he took part in the seminar of raising the level of swimming pool area, sauna, hammam, professional skills in Germany – Chef Excellence. Now fitness studio and full range of exotic Alexey Lalayan is Executive Chef in the restaurant Meat and traetments are ready and waiting to More – the exquisite restaurant, located on the ground floor enhance your relaxation and well-being. of Mamaison All-Suites Spa Hotel Pokrovka. 23 www.mamaison.com
Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia Mamaison All-Suite Spa Hotel Pokrovka ope- Dining & Catering ned its doors in 2007 to become the first Russian Meat and More Restaurant property within the Mamaison Hotels & (used to be Numbers) is one of Residences collection for short and extended stays. Moscow’s best and highly Located in the very heart of Moscow, Mamaison regarded eateries. Unsual Art Hotel Pokrovka features spacious and elegant Deco elements reflect a cool rooms, the exquisite and award-winning Meat and mix of traditional European fla- More Restaurant, and its exclusive Spa by vours and the hot, impulsive Algotherm with its varied and exciting selection of East. Gastronomy enthusiasts personal care programmes. Additionally, a range of well relish the chance to sample business services are also at your disposal. The our creative cuisine that combines hotel offers guests a full range of business centre the best European and services, including tha latest technical equipment Mediterranean flair. Additionally, and spacious meeting rooms with natural daylight. sample the unique Champagne The Boardroom is modern and comfortable, with Menu, a selection of appeti- large windows that let in plenty of natural light. It is perfectly suited for meetings of up to 45 persons and an ideal zers, served with particular solution for seminars, presentations, training sessions and board meetings. The unique VIP Lounge suits up to 30 champagnes chosen by our Chef and Chief-Sommelier. Relish the selection of international wines and take your guests and offers exquisite surroundings for intimate meetings and events, such as weddings. pick from our Digestive Cart, a variety of the world’s best spirits and liqueurs. Add even more to your evening with the tart aroma of Cuban, Dominican and Nicaraguan cigars and hookah. Relish the exquisite ambience, superb food Accommodation and unique style, highlighted by the sounds of original smooth jazz. The famous mixologist Max Bradarsky will prepare you tasteful drinks accompanied with delicious meals prepare by the Executive Chef Alexey Lalayan. The hotel has 84 suites which feature a unique layout, view, style and décor. Every suite provides an ideal escape/whether for business travel, vacation, a romantic gateaway, a family holiday or long-term stay. The interiors are inspired by the latest trends, yet stay true to traditional thirties and fifties elements. Each room enjoys plenty of openness, light, pastel colours and intriguing shapes, and each is highlighted by high-quality parquet floor- ing and beautiful furniture. Alexey Lalayan - Executive Chef Alexey Lalayan studied at the College at Smolensk city, spe- cialization cook/pastry chef. Alexey has great working experi- Relax & Leisure ence in the international chained hotels in Moscow. He started Enhance your wellbeing at Spa by his career with the line position in the kitchen of Holiday Algotherm. Accented by product from the Inn and Novotel Hotels, where he built up the main profes- specialised French brand Algotherm, this sional skills. In 2002 Alexey got the International Sanitary is one of eleven masterpiece spas in the Certificate. Worked at Courtyard Moscow Center as worldwide Algotherm collection. The Executive Sous Chef. Alexey used to work under the supervi- Centre enjoys the very latest high-tech equi- sion of French, German, English, Austrian Chefs, such as pment, with exclisive care programmes Guillaume Joli, whose mentors were Paul Bocuse and Pierre carried out by highly qualified personnel. Troisgros (founders of the Red Michelin guide). Being with So spoil youself! The Spa by Algotherm Courtyard he took part in the seminar of raising the level of swimming pool area, sauna, hammam, professional skills in Germany – Chef Excellence. Now fitness studio and full range of exotic Alexey Lalayan is Executive Chef in the restaurant Meat and traetments are ready and waiting to More – the exquisite restaurant, located on the ground floor enhance your relaxation and well-being. of Mamaison All-Suites Spa Hotel Pokrovka. 23 www.mamaison.com
Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia Refreshing Russian menu Mr Alexey Lalayan has prepared a selection of courses for you with fresh vegetables, fruit and beef. Start with a healthy salad made from raspberries and coppa. Then continue with beef steak with unique foie gras, pumpkin balls and a creamy mushroom sauce. It is the perfect combination for the autumn and winter season and it will definitely warm you up during the freezing Russian winter! Taste a typical local dessert – Strawberry Romanoff. It is very easy to prepare and the end result is overwhelming. Surprise your friends with this Russian menu, which includes the best ingredients of autumn and winter! Berries vzvar with honey Ingredients: Honey Mint Strawberries Lime Directions: Mash berries, lime and mint, add honey and pour with hot water. 24 www.mamaison.com
Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia Refreshing Russian menu Mr Alexey Lalayan has prepared a selection of courses for you with fresh vegetables, fruit and beef. Start with a healthy salad made from raspberries and coppa. Then continue with beef steak with unique foie gras, pumpkin balls and a creamy mushroom sauce. It is the perfect combination for the autumn and winter season and it will definitely warm you up during the freezing Russian winter! Taste a typical local dessert – Strawberry Romanoff. It is very easy to prepare and the end result is overwhelming. Surprise your friends with this Russian menu, which includes the best ingredients of autumn and winter! Berries vzvar with honey Ingredients: Honey Mint Strawberries Lime Directions: Mash berries, lime and mint, add honey and pour with hot water. 24 www.mamaison.com
Search
