Prague Food Festival 2008 - Festival menu
FRIDAY 20.6.2008 - SATURDAY 21.6.2008 - SUNDAY 22.6.2008
1 – BOHEMIA SEKT BAR
- products for PFF 2008
Otakar Žoudlík2 – IFC GASTRO
- South Amerika’s Asado
- Picanha from Uruguay with Malbec from Argentina
- Rib-eye from Uruguay with Merlot from Argentina
- Rump Steak from Uruguay with Syrah from Argentina
- Merlot Rosé from Argentina, Goyenechea, Mendoza
- Chardonnay from Argentina, Goyenechea, Mendoza
- Merlot from Argentina, Fabre Montmayou, Mendoza
- Tannat from Uruguay, Pisano
- Petit Verdot from Uruguay, Pisano
3 – FOOD SERVICE MAKRO/AROMI
FSM
- Tartare from yellowfin tuna
- Grilled Lobster with herb butter
- Chocolate surprise
Aromi
- Veal tonné with haricot and new potatoe salad
- Middle course
- Spelt flour penne Latini with Bottarga and raisins
- Main course
- Slow cooked cheek of veal with marrow bone sauce and potato Anna
- Dessert - Amaretto tiramisu whipped with the siphon
4 – HABÁNSKÉ SKLEPY – Moravian wines
5 – PILSNER URQUELL
6 – PAŘÍŽ, SARAH BERNHARDT
- Roasted Coquille St. Jacques with Cauliflower purée, Caper Sauce and Cumin Velouté
- Pork Filet with Glazed Pork Belly, Lentils Salad and Apple-horseradish Chutney
- Mini dessert Paris
7 – LA FATTORIA – Italian wines
- regions and winery8 – MATTONI
9 – BIO PRODUCTS
10 – AMBIENTE THE LIVING REST.
- Uruguayan striploin steak with green pepper, demi glacé, green beans in bacon, home made French fries fried in peanut oil
- Surf and turf – grilled Angus entrecôte with giant prawn, home made french fries fried in peanut oil
- Chocolate brownies with fresh cherries
11 – CHILDREN´S GOURMET CORNER
12 – Le PALAIS, Le PAPILLON
- Crayfish cocktail with bread – onion chips
- Fish - Iridescent-shark saltimbocca and hot vegetable salad
- Long Braised beef with creamy spinach and mushed potatoes
- Dessert - Home made vanila custard with rhubar-fruit compot
13 – DŮM VÍNA U ZÁVOJE - French and international wines, cheeses and delicacies
14 – MATTONI
15- ŽOFÍN GARDEN/MLÝNEC
Žofín
- Shrimp&Chipolata Skewer
- BIO Pork Schnitzel with Potato Salad
- Mini Beef Burger
- Mini Chicken Schnitzel Burger
- Pecan Pie with Vanilla Ice-cream
Mlýnec
- Rib Eye Steak with Chalotte Sauce | Grilled Vegetables | Guacamole & Chipotles Salsas
- Tempura Mix - Tuna, Halibut & Salmon, Jalapen~os Salsa & Papaya-Mango Salsa
- Ice chilled Cinnamon Mascarpone Mousse with Li-chi and Fresh Strawberries
16 – AUBERGE de PROVANCE
- Belgian Mussels / Westmalle Triple
- Hand-made truffles (6 kinds) / Lindemans Apple
- Brussels Waffles / Lindemans Cherry
- Langoustine with Tomato & Westmalle-chive sabayon / Westmalle double
- Each food accompanied by a matching 0.5 dcl Belgian beer
17 – U LÍPY
- Hare paté with pear and cranberries
- Bouillabaisse (fish soup)
- Stewed beef roll with rice
- Wild duck breast with rosehip sauce and Karlovy Vary dumplings
- Strawberry dumplings with butter, curd cheese and whipped cream
18 – RYBÍ TRH
- Black Tiger prawns in Asia glace on bamboo skewer
- Pikeperch roasted on thyme with mulled grain risotto and beurre blanc sauce, chips of Parma ham
- Mousse of tonka-beans with passionsfruit sauce and sorbet
19 – THE SUSHI BAR
- Misoshiru soup
- Nantadaki – fresh oysters
- Maki Sushi Set
20 – MANDARIN ORIENTAL, PRAGUE, ESSENSIA
- Thai red prawns curry withThai basil and egg plant, jasmine rice
- Fried chicken ‘balado’ Fried chicken pieces in chilli sambal, coconut rice
- Sago pearl and jack fruit In sugar syrup and coconut milk
- Mango and raspberry cake (Mango pearl and ginger coulis)
21 – MARRIOTT, BRASSERIE PRAHA
- Rabbit rillettes with marjoran and wine jelly
- Grilled Seabass on fresh baby vegetable and cilantro salsa
- Summer Mojito sorbet
- Marinated cantaloupe melon
22 – PILSNER URQUELL/U PINKASŮ
- „The best of duck“ with curd cheese-onion spume and toast
- Stewed veal „OSSO BUCO“ sage-flavoured, served with smoked vegetable and potatoes
- Traditional scrambled omelette with cinnamon and raspberry sauce
- Selection of Pinkas' delicacies (pork meat loaf, beer cheese, pickled sausage)
- Freshly smoked hot sausage with sauerkraut and garlic
23 – BACCHUS - French, Chilean and Spanish wines
24 – GRAND RESTAURANT/REGISTRACE
25 – BELLEVUE/V ZÁTIŠÍ
Bellevue
- Beef „Gravlax“ Marinated in Sarawak Pepper,Rocket Salad, Harissa Oil and Flower of Salt
- Wild Organic Sea Bass Caught by Fishing Line and Organic Wasabi Potato Purée
- Organic Apple Milfeulle with Organic Yogurt Sorbet
V Zátiší
- Arborio Risotto with Porcini Mushrooms and Truffle Oil
- Rack of Lamb Crusted with Violet Mustard and Lavender Crust, Caponata and Basil Foam
- Chocolate Mousse with Fresh Fruits
26 – MONARCH – tapas, wines and delicacies
- tapas and wines27 – CAFÉ IMPERIAL/METROPOL CAFÉ
- Goose liver paté with country toast
- Braised veal shoulder with asparagus and Morel sauce
- Mackerel Escabeche
- Duck sausages with Foie Gras , Green lentils with walnut vinaigrette
- Potato škubánky with poppyseed ice cream
28 – ARIA, CODA
- Seared Tiger Prawns with a Crisp Greens, Black Sesame Seeds, and a Vibrant Ginger Dressing
- Flame Grilled Duck Breast “Barberie” accompanied by Spinach Cannelloni and a Creamy Parmagiano Sauce
- Lamb Chops prepared Sous-Vide method served with a Sweet Potato & Lime Puree served with a Summer Mint Sauce
- Delicately Layered White Chocolate Mille-feuille with Raspberries, Cracked Black Pepper, and a Raspberry Emulsion
29 – MATTONI
30 – PRAŽSKÁ VODKA
31 – HILTON CZECHOUSE/CAFÉ BISTRO
- Grilled Vegetables and Goat Cheese Terrine
- Tomato Jelly with Smoked Ox Tongue on Crispy Celery Salad
- Pasta station
- Beet Root Ravioli filled with Artichokes and Pancetta
- Fennel-spiced Wild Salmon with Green and White Asparagus
- Chocolate or Mango Creme Brulee
