When speaking of gastronomy as an art, is there
a way to relate the Beskyd gastronomy and the
modern architecture of the Miura Hotel?
Gastronomy and the Beskyd Mountains have always
been in perfect harmony, I haven’t invented that. I just
keep learning and improving my skills. Thanks to new
technologies, I can do my best with exclusive material
to excel and collaborate in combinations that will
make the customer happy. The cuisine must somehow
correspond with the style of Miura.
Your cooking makes use of the Beskyd material
as well as traditional recipes. Do you innovate or
enhance these recipes to fit in the modern cuisine?
I certainly do. Local cuisine is delicious, however, our
job is to match it with state-of-the-art trends. We must
make it lighter, make it finer. Nowadays a customer
prefers quality and flavour to volume and matter.
Yet we keep drawing inspiration from history: nearly
everything has already been done before.
Why did you decide to link your cooking and life
with the Moravian–Silesian Region?
It just happened. When I received the offer from this
hotel, I understood it was a challenge and time for
a change. This is a lovely place.
You were the chef in a golf resort in Brno. Is your
cooking here going to include some golf elements?
That was just one aspect of the main restaurant
U Kastelána, a part of the summer season. The Miura
Hotel is located near a golf course, so I’ll be happy to
see some golf players in our restaurant.
s chutí kraje
48 hodin tažený hovězí karabáček
s dýňovým pyré
48 hour slow roast beef heel of round
with pumpkin puree
Karabáček marinuji 24 hodin s mořskou solí a pepřem.
Svázaný do síťky opeču. Zavakuuji s tymiánem a lžičkou
másla, nechám pomalu táhnout 48 hodin na 65 °C. Do
šťávy přidám demi glace. Dýni hokkaido upeču s hrubou
solí, čili a třtinovým cukrem do měkka. Mixuji s máslem
a vývarem a pasíruji.
Flavour of Region
I marinate the heel of round with sea salt and pepper for
24 hours. I tie it in a net and roast, vacuum it in a bag with
thyme and a spoonful of butter and have it slow cooked
for 48 hours at 65 °C. I add demi-glace in the gravy.
I roast a Hokaido pumpkin sprinkled with coarse salt,
chilli and cane sugar until soft. Then I blend in butter and
broth and pass it through a sieve.