First Republic Brunch

The period of the First Republic is one of the most interesting stages of Czech gastronomy. At that time, Prague was ranked among the culinary centres, just like Vienna or Paris. International chefs began to cook in Prague restaurants and prepared real delicacies for the hotel menus. In Prague, famous restaurants were at Grand Hotel Šroubek or Evropa on Wenceslas Square, at Alcron in Štěpánská Street and, of course, at Grand Hotel Steiner (now Grand Hotel Bohemia) where the menu offered a variety of delicacies influenced mainly by French cuisine. There was caviar, foie gras pâté, langoustines, lobsters, oysters, shrimp, marinated eels or mussels. The use of French in the menus had a real basis in the high recognition of French “haute cuisine”, but also in for many years suppressed need to break away from the influences of Austrian and Bavarian cuisine.

During the First Republic Brunch there will be an opportunity to try many popular dishes of The First Republic celebrities, e.g. Prague snails according to J. Trejbal, the personal chef of actor Vlasta Burian.

Welcome drink
A glass of French champagne

Appetizers
Prague style snails (Vlasta Burian)
Fried frog legs in beer batter
Ham roll in aspic
Caviar egg (Jan Masaryk)
Duck pate baked in crispy dough with Port wine jelly (Adina Mandlová)
Chicken galantine with vegetable mosaic
Cracklings with lard and crusty bread
Hamburg sandwich
Sandwich with Roquefort and pear (Oldřich Nový)
Herrings
Home-made fluffy baguette

Soup
Lobster bisque
Crayfish soup with fennel

Main courses
Smoked beef tongue with shallot, raisin and roasted almond sauce
Veal leg slow-roasted with bacon and mushrooms, scented with caraway seeds, with rosehip sauce
Baked pike with butter, root vegetables (T.G. Masaryk)
Duck roulade with stuffing and pears, plum and red wine sauce
Crayfish with white wine
Beef hearts with cream
Lamb breast fried with butter and lard
Lobster au gratin with glazed vegetables
Turkey croquettes with creamy potato mash
Yeasted and bun dumplings
Potato fritters
Kraple ravioli with spinach
Vegetables

Desserts
Homemade fruit compotes
Pudding Imperial
Cream rolls
Laskonky with hazelnut and caramel cream
Meringue roll
Pear cake
Punch cuts
Caskets
Vanilla wreaths
Fruit cupcakes with vanilla custard
Ravioli with home-made plum jam and poppy seeds