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.
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.