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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