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, POSITIV ǀ 2/2018 69