STYLE

Top notch gastronomy at the chateau

in Petrovice near Karviná

For five years running, the Petrovice château near Karviná has had an incredible wellness center, a

hotel complex, and the gates to a garden filled with works of art open to its guests. The professional

kitchen of the hotel is orchestrated by head chef Pavel Čadil. The château‘s kitchen is a well

organized and creative team, which a long list of satisfied and local customers can attest to. Mr. Čadil

gained his experience in internships across the UK, Germany, France and Italy, however, his most

influential learning experience has come from a fateful stint with the the Michelin-star-awarded

Hotel Radisson Alcron Prague.

Pavel, how do you see the current state of

gastronomy?

Honest, delicious, sensual, forceful, environmentallyfriendly, respectful of tradition, humble, creative,

simple, stylish, admirable, joyful- these are but

a couple of words and phrases with which I describe

my view of current gastronomy, and how it manifests

itself under the conditions of modern technologies,

available ingredients and tough clientele. It is always

important never to lose motivation, inspiration, and

the lust for self-education! Nowadays, these things are

very important.

improves the immunity, gets rid of weariness, and in our

presentation, it also tastes exquisite. Here is a recipe:

“The recipe for mushroom tartare at the

Petrovice Château”

Clean the mushrooms and tear them into small pieces

by hand. In a splash of vegetable oil saute a finely

chopped onion. Add the mushrooms, crushed cumin,

pepper, salt and paprika. Let cool and grind, season

to taste, like a regular tartare. Serve cold with chive

mayonnaise, which you can make from egg, oil and

fresh chives.

Text a foto:

Mgr. Simona Cimmer

PR Manager Zámeček

Petrovice

Foto: JLfoto.cz

How often do you change the menu at the chateau?

We respect seasonality, but the clientele as well, so it

depends on what fruit and vegetables our greenhouse

and garden produce. As a side note, we grow oyster

mushrooms as well, and make an excellent tartare out

of it. The base of our menu is formed by specialties that

we know our clients enjoy, as they keep coming back

for them. It is also a group effort from the kitchen staff,

sommelier, and serving staff to come up with new

recipes that would provide a new experience and

create an interesting harmony of taste, therefore,

we try to change our menu periodically, while

offering seasonal specialties.

The Petrovice Chateau took part in the

Garden Food Festival in Dolní Oblast

Vítkovice. How do you evaluate your

performance?

Meeting colleagues from the industry

was very interesting and inspiring for

me. For a chef to visit the customer

at similar events, and not be locked

in the kitchen has become a worldwide trend. Therefore, I believe that

this food festival was enjoyed not

only by us, but also the visitors.

What would you recommend to the

visitors of the restaurant at the the

Petrovice Chateau?

I mentioned the oyster mushroom

a couple times in my previous replies,

we grow them in our garden, it supports

a properly functioning metabolism,

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