PFF 2008 - Food - Friday

2009 - 2008 - 2007

Info - Programme - Restaurants - Food

FRIDAY 20.6.2008 - SATURDAY 21.6.2008 - SUNDAY 22.6.2008

• 1 – BOHEMIA SEKT BAR

  - products for PFF 2008
  
  
  
  Otakar Žoudlík
  
  

• 2 – HOFFMEISTER, ADA

  - Chilled pea soup with ham foam and summer truffle
  - Glazed rabbit fillet served on spring carrots and artichokes with rabbit-liver filled ravioli
  
  - Rhubarb compote and sorbet with caramel meringues
  
  

• 3 – FOOD SERVICE MAKRO/ BRASSERIE M

  FSM
  - Tartare from yellowfin tuna
  - Grilled Lobster with herb butter
  - Chocolate surprise
  
  Brasserie M
  - Escargot on Bourguignon butter with fresh brioche
  - Half grilled Provencal Cornish hen
  - With vegetable and Dijon mustard mashed potato
  - Red wine and fresh basil strawberries
  

• 4- HABÁNSKÉ SKLEPY - Moravian wines

• 5- PILSNER URQUELL

• 6- FOUR SEASONS, ALLEGRO

  
  - Red cow Parmigiano Reggiano (Vecche rosse) with apricot mustard - Chilled Zolfino bean soup with watercress and extra virgin olive oil gelée
  - White asparagus risotto and morel mushrooms, taleggio bergamasco
  - Bronte pistachio and hazelnut Cremino with saffron cream
  

• 7- LA FATTORIA – Italian wines

  - regions and winery

• 8- MATTONI

• 9- BIO PRODUCTS

• 10- AMBIENTE PASTA FRESCA/CAFÉ SAVOY

  Ambi
  - grilled Mediterranean squids, Sicilian olives, olio extra vergine di oliva Librandi
  - gnocchi con ricotta di bufala e spinaci – potato gnocchi, ricotta di bufala, fresh cream, young spinach leaves
  - gnocchi with truffle – potato gnocchi, summer truffle, olio di oliva Toscana
  - tiramisu
  
  Café Savoy
  - fried T-Boer sweetbread with home made cranberry jam, lemon
  - roasted Vodnany duck with home made red cabbage, home made
  - Valrhona chocolate truffles, cherry tartlets
  

• 11- CHILDREN´S GOURMET CORNER

• 12- SAVOY, HRADčANY

  - Salmon mousse in garlic waffle with shrimps and basil oil
  - Quail cutlet on boletus sauce with nut potato stuffed with mushroom ragout
  - Fountain with Belgian chocolate and fresh fruits
  

• 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 PROVENCE

  - 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 – RADISSON SAS ALCRON, ALCRON

  - Rillete of smoked salmon with fennel salad and honey mustard sauce
  
  - Sea Bass pan fried with thyme, eggplant caviar and sun-dried tomatoes oil
  - Elder tart
  

• 19 – OBECNÍ DŮM, PLZEŇSKÁ RESTAURACE

  - Potato soup with fresh wood mushrooms
  - Beef goulash from shin, served loaf of bread
  - Buns with poppy
  - Prague cakes with strawberry
  
  American bar
  - Fingers food:
  - „Crepes Suzettes“ with beans and marinated tuna, with marinated aubergine and parmasan cheese
  - Short basket with Chilli con Carne
  - Parma ham with strawberry jelly, melon, mint and strawberry with black pepper
  

• 20 – HOLIDAY INN, ESPRIT

  - The Royal´s prawn roasted with lime butter,  served with grill potatoe, spinach and sweet basil pesto   
  
  - The fatback formed in garlic-sage jus, completed the sweet potatoes purée
  
  - The farmer chicken inside of classical French arrangement „Bresse„ cream sauce with corn purée and Parma ham
  
  

• 21 – 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)
  

• 22 – PILSNER URQUELL/U PINKASŮ

  - „The best of duck“ with curd cheese-onion spume and toast
  - Stewed veal „OSSO BUKO“ 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

• 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 zatiší
  - 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 wines

• 27 – HILTON, CZECHOUSE/CAFÉ BISTRO

  - Grilled Vegetables and Goat Cheese Terrine
  or
  - 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
  

• 28 – LVÍ DVŮR

  - Grilled piglet served with fresh lettuce salad with Pyrenean onion and fried potato crisps
  - Almond cake
  - "Prague Piglet" in-house sparkling wine produced by BOHEMIA SEKT
   

• 29 – MATTONI

• 30 – PRAŽSKÁ VODKA

• 31 – LA PROVENCE

  - Duck and rabbit rillettes with crostini and fig chutney
  - Tiger prawns with ginger-garlic beurre blanc
  - Beef Bourguignon with bacon, mushrooms and shallots
  - Lemon tart with raspberries