STYLE

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.

Recept

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.

50

Recipe with

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.

POSITIV 2017/2018