Beskydy na grilu

Description

At the end of October, Asado Grill will transform into a place where Beskydy tradition meets modern gastronomy. An exceptional evening will combine two top chefs, seven meticulously prepared courses, and perfectly paired wines. You will be guided through the flavors of Beskydy by Michal Göth, executive chef of Hotel MIURA, and local chef Milan Zdráhal. Seven-course tasting menu The evening will open with an éclaire filled with whipped fresh cheese, beef carpaccio, and smoked pepper, complemented by Forget Brimont Premier Cru champagne. This will be followed by a mosaic of Czech pig in its own jelly with a salad of pickled cucumber, grilled garlic, and chili. The third course will feature pressed grilled beef tongue terrine with potato vinaigrette, horseradish, and a gel of celery stalk and green apple. Next comes a Beskydy classic in a modern interpretation – creamy kyselica with ginger and grilled tripe. The fish course will be represented by grilled sturgeon fillet with white butter, buckwheat, and fresh herbs. The main course of the evening will be beef flank steak with grilled cauliflower, cauliflower puree with pimento, rosemary mushrooms, and capers. The sweet finale will feature plum compote with star anise, cheese dumplings with plum butter, and frgál ice cream, paired with twenty-year-old port wine.