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Reach for the sky

Michelin star chef at Prague wine festival and a few other coming attractions

By Dave Faries
Staff Writer, The Prague Post
March 28th, 2007 issue

COURTESY PHOTO
Emile Jung (center) of Au Crocodile in Strasbourg will be here with his staff April 4.
What better way to show off your culinary muscle than by importing a Michelin-star chef for a few days’ work?
It seems to be the latest fad among Prague’s upscale hotels. Last year, the Hilton sprung for the services of a single-star chef from Brussels. This time around, Mandarin Oriental one-ups the folks from Hilton, hosting a two-star kitchen wizard from France.
Chef Emile Jung visits at the behest of Ad Vinum, a Prague-based wine importer/distributor, as part of its Wine & Food Festival, April 3–4 at the Mandarin Oriental. He earned his first tire-company accolade at the age of 20, then held on to three Michelin stars for 13 years before slipping a bit. On April 4, he will whip up a five-course dinner for 100 guests at 5,400 Kč ($258) per person, wine included. A few seats remained at press time, so if you have that kind of cash on hand, call the hotel at 233 088 888.
It took some heavy negotiations to convince Jung that a two-day stopover was worth the effort. Indeed, no top French chef contacted by Ad Vinum expressed a willingness to travel east and cook for Prague diners. Finally one of Ad Vinum’s clients, a winemaker in France, stepped in and lobbied on the company’s behalf. Jung insisted he would be unable to procure ingredients of the right quality in Prague. So he plans to bring much of the raw stuff for a five-course dinner with him from France — if possible. The details are still being ironed out.
Also on hand will be representatives from 15 vineyards, mostly French, along with their wares. Unfortunately, the organizers have practically barred the general public from the April 3 tasting, limiting admission to 600 guests, most of whom they invited.
Passover
Chabad Prague hosts a traditional Passover sedar at the Hilton April 2, starting at 7:45. The lavish spread includes matzah (unleavened bread) and the four cups of wine. For reservations — a must — or further information, call Dina at 728 186 832.
Easter take-away
Pick up a ready-made Easter lunch, brunch or dinner at Culinaria, the cool little grocery/gourmet food shop. The take-away menu includes deviled eggs, mini-quiches, salads, lamb, honey-glazed ham and orange-crusted salmon, as well as all kinds of sides and sweets. Call 775 314 955 for the complete list. Dishes will be available in the shop April 6–9, or you can place an order by phone. Culinaria will be open Easter Sunday from noon to 5 p.m.
Kamp followers
Kampa Group restaurants are celebrating Easter with special three-course dinners. The family elder, Kampa Park, has put together the most innovative menu — parsley creme brulee with seared scallops and olive-oil ice cream for starters — at 1,695 Kč per person. La Provence offers French flavors for 1,125 Kč. Ingredients synonymous with spring fill Hergetova Cihelna’s lineup, priced at 1,095 Kč. Cowboys features duck breast rather than steak and a 945 Kč price tag. Easter at Square will only set you back 895 Kč with an eclectic meal centered around grilled goose. Call the restaurants for complete information.
Final (slurred) words
Norman Birse, the owner of Fat Boys, returned from a trip home to find that his Aussie/Czech hybrid pub had become more of the latter than the former. As he understands it, Czech staffers decided in his absence to close up shop by 10 p.m. each night. When he stopped by the bar to announce his return, he noticed an immediate change, in the form of a bartender busily text-messaging friends while customers sat empty-handed. Now Birse is determined to turn Fat Boys into a purely Australian experience.

Dave Faries can be reached at dfaries@praguepost.com


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