Mamaison Summer Cookbook

Mamaison Hotels & Residences

Summer Cookbook

Content

www.mamaison.com

Foreword

Mamaison Hotel Le Regina Warsaw, Poland

Accomodation and Dining

Beef tartar with green asparagus and summer truffle

Baked fillet of cod fish with black lentils, celery and caviar sauce

Buttermilk with rhubarb and strawberries

Mamaison All-Suites Spa Hotel Pokrovka Moscow, Russia


Borscht with beef tongue

Scallops and prawns with pumpkin puree and paprika milk foam

Cottage cheese soufflé with strawberry sauce and sabayon, decorated with berries and strawberry sorbet

Mamaison Hotel Andrassy Budapest, Hungary


Yoghurt and strawberry cream soup with roll sticks

Butterfish steak with mashed sweet potatoes and vegetables

Cottage cheese dumplings with rhubarb and vanilla ice cream

Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic


Thin slices of tuna with marinated radish and coriander salad, wasabi mayonnaise

Warm smoked eel with beetroot, horseradish and watercress

Rhubarb marinated in chamomile syrup with almond crumb and ginger cream

Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic


Grilled goat cheese with mixed leaf salad, pear and cranberry compote

Venison skewer with cranberry sauce

Fruit skewer

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You're currently holding in your hands or seeing on a screen the second cookbook by

Mamaison Hotels & Residences. The first edition, Mamaison Winter Cookbook,

was so popular that we decided to prepare this summer edition for you. We hope you

will like these chosen recipes, and we are looking forward to your comments and

thoughts about this cookbook, either on our social media profiles or via e-mail.

Bon appetit!

As individual as you!

Foreword

www.mamaison.com

Mamaison Hotel Le Regina is one of Warsaw's

most unique hotels. The upscale deluxe Mamaison

Hotel Le Régina promises all the creature comforts

that you would expect, and blends historic charm

with chic interior design to offer you something

truly unique. As one of Poland's most esteemed

destinations, we are proud to provide excellent

a m e n i t i e s , f r i e n d l y s e r v i c e , t o p c l a s s

accommodation and a very central location.

Situated in Warsaw's romantic Old Town, the hotel is

ideally located close to many of the city's top

attractions, including The Royal Castle, The

National Opera House, the Old Town Square and

the Umschlagplatz. Surrounded by green areas,

guests will enjoy the nearby park and scenic hill

overlooking the Vistula River. The hotel is also close to

the city's main shopping, culture and business centres.

Accommodation

With accommodation as individual as you, Mamaison Hotel Le Régina offers something for everyone. Whether you are a

business or leisure traveller, each of our uniquely designed suites and rooms will provide all the facilities that you require

for a comfortable and memorable stay. Each of them is individual in its shape and style, with relaxing views of the nearby gar-

dens, the Old Town monuments or the hotel's courtyard.

Relax & Leisure

As one of the best hotels in Warsaw we want to make certain that you feel at home and well looked after, and for that reason we

offer everything from parking assistance to relaxation facilities. Relax in our sauna, Roman-style swimming pool, fitness

room or dine at our top-class award winning La Rotisserie Restaurant.

Mamaison Hotel Le Regina Warsaw, PolandMamaison Hotel Le Regina Warsaw, Poland

www.mamaison.com6

La Rotisserie RestaurantMamaison Hotel Le Regina Warsaw, Poland

Paweł Oszczyk - Executive Chef

Paweł Oszczyk, the Executive Chef at La Rotisserie Restaurant,

was born in the beautiful Mazovia district of Poland, where his

culinary career originated. He gained experience in a family

owned and Michelin ranked restaurant in Brescia, Italy.

After returning to Poland, he began in the newly opened

Bristol Hotel and, after ten years, moved to the Polish

Business Roundtable Club in the Sobańskich Palace, finally brin-

ging his talents to the boutique Mamaison Hotel Le Regina.

Pawel pays special attention to top class ingredients, only

uses a selected group of suppliers and plays with the somme-

lier's choices to arrive at the finest food & wine pairings. His cui-

sine is a fusion of Polish, Italian and French influences.

Paweł lives in a big house with a garden, close to the forest,

along with his wife, three children and a cat. He is very sponta-

neous when selecting travel destinations and loves simple food.

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Dining & Catering

Located in the hotel is the beautifully decorated and the elegant and sophisticated space, La Rotisserie restaurant

Mamaison Hotel Le Regina’s Lobby and Bar Area. It is ideal for relaxed meetings with friends, as well as intimate busi-

ness meetings. La Rotisserie, top-class restaurant and picturesque summer courtyard, is a haven for food lovers keen to

sample a delicious blend of contemporary and French cuisine with strong Italian and Polish influences. All fine dining

connoisseurs who seek a unique culinary experience as well as Sommelier Champion of Poland 2013, Andrzej

Strzelczyk’s amazing wine selection will be delighted with La Rotisserie’s distinguished menu. Enjoy lunch, dinner

or Sunday Linner (between lunch and dinner) and experience a tempting journey leading to extraordinary flavors, wines

and culinary masterpieces.

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Beef tar tar with gr een asparagus and summer truffle

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Ingredients (4 people):

360 g beef fillet

20 g chopped shallot

1 garlic clove chopped

2 tbs truffle olive oil

1 tbs chopped lovage leaves

Seasoning: salt, pepper, mustard

Worcestershire sauce

12 pc green asparagus tips

Summer truffle

Crushed roasted sunflower seeds

4 pc egg yolks

Sprouts of herbs

Directions:

Chop beef, add shallots, garlic, truffle oil, lovage and

seasoning. Mix well and leave in refrigerator.

Preheat a fan assisted oven to 65°C. Submerge the yolks in an

oven-proof saucepan filled halfway with olive oil. Place in the

oven for 55 minutes. Remove the yolks with a slotted spoon.

Bring water to boil, add salt, sugar and ½ pc of lemon. Place

the asparagus tips in and transfer them after 2-3 minutes into

icing water. Then dry on paper towel.

Serving:

Spill crushed sunflower in the middle of the plate and place egg on it. With two table spoon form quenelle of beef tartar

(3 pc per portion). Arrange asparagus on each quenelle and some sprouts of fresh herbs. Place thin slice of summer

truffle on top.

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Baked fillet of cod fish with black lentils, celery and caviar sauce

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600 g cod fish fillet

2 tbs olive oil

salt, pepper

80 g beluga black lentils

220 ml fish broth

40 g butter

Kafir lime leaves

Fresh dill

120 g celery sticks

4 pc baby pak choi

Fresh butter

Directions:

Season the fish with salt and

pepper. Place on baking

pan, sprinkle with olive oil.

Bake at 75°C for 12-15

minutes.

Soak black lentils in cold

water for 1-2 hours; strain

and place in boiling fish

broth with lime leaves.

Cook till a bit crunchy. At

the end, add butter and

chopped fresh dill. Season

to taste.

Celery cut in rectangular

strips, pak choi in half.

Blanche in boiling water and

roll in butter.

Serving:

Arrange black lentils along a plate, vegetables on top. Break fish in irregular pieces and place between

vegetables. Pour caviar sauce around. Decorate with green herbs leaves.

Caviar sauce


50 ml dry white wine

80 ml cream 36%

Juice of 1 lemon

150 g fresh butter

1 tbs sea trout caviar

Fresh Herbs

Directions:

Bring the white wine and

lemon juice to boil and reduce

by ½, add cream and whisk the

butter in. Season with salt and

pepper. At the end, add sea

trout caviar.

Baked fillet of cod fish

with black lentils and celery

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Bu t termilk with rhubarb and strawber ries

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Buttermilk


60 g icing sugar

100 g white cheese

(Philadelphia)

120 ml butter milk

160 g whipped cream 36 %

4 leaves of gelatin

(softened in cold water)

20 ml liquid cream

2 drops of almond extract

Directions:

Whisk the cheese with

sugar, add butter milk and

almond extract.

Bring to boil 20 ml of

cream, melt gelatin in and

pour into mixture. Add the

whipped cream.

With a strong plastic foil roll

the tube and stuff them

with mousse. Put in a

refrigerator for a night.

Serving:

Roast 12 whole almonds on a dry pan or in an oven. When cold, blend fine. Arrange rhubarb syrup on the plate and then

butter milk mousse. Place rhubarb sticks and fresh strawberries on top and around. Spread almonds powder and quenelle of

sherbet on the side. Decorate with fresh green leaves.

Rhubarb


2-3 sticks of fresh rhubarb

200 ml water

80 g sugar

20 ml Grenadine syrup

Directions:

Cut rhubarb into 5-6 cm long

pieces. Water and sugar bring

to boil. Add Grenadine syrup

and rhubarb sticks. Take out of

the heat and leave to cool

down.

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Mamaison All-Suite Spa Hotel Pokrovka opened its doors

in 2007 to become the first Russian property within the

Mamaison Hotels & Residences collection for short and

extended stays. Located in the very heart of Moscow,

Mamaison Hotel Pokrovka features spacious and elegant

rooms, the exquisite and award-winning Meat and More

Restaurant, and its exclusive Spa by Algotherm with its

varied and exciting selection of personal care programmes.

The hotel offers guests a full range of business centre

services, including tha latest technical equipment and

spacious meeting rooms with natural daylight. The

Boardroom is modern and comfortable, with large windows

that let in plenty of natural light. It is perfectly suited for

meetings of up to 45 persons and an ideal solution for seminars, presentations, training sessions and board meetings. The unique

VIP Lounge accomodates up to 30 guests and offers exquisite surroundings for intimate meetings and events, such as weddings.

Accommodation

The hotel has 84 suites which feature a unique layout, view, style and décor. Every suite provides an ideal escape, whether for busi-

ness travel, vacation, a romantic gateaway, a family holiday or long-term stay. The interiors are inspired by the latest trends,

yet stay true to traditional thirties and fifties elements. Each room enjoys plenty of openness, light, pastel colours and intriguing

shapes, and each is graced by high-quality parquet flooring and beautiful furniture.

Relax & Leisure

Enhance your wellbeing at the Spa by Algotherm. Accented by products from the specialised French brand Algotherm, this is

one of only eleven masterpiece spas worldwide in the Algotherm collection. The Centre enjoys the very latest high-tech equipmen-

t, with exclusive care programmes carried out by highly qualified personnel. So spoil youself! The Spa by Algotherm swimming

pool area, sauna, hammam, fitness studio and full range of exotic traetments are ready and waiting to enhance your relaxati-

on and well-being.

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Semyon Zharkikh - Executive Chef

Semyon Zharkikh was born in the city of Korolev in 1986. He

dreamed about being a chef from his school years. Cooking

seemed like an art to him - mixing different flavors, colours and

tastes through exploring fantasy. An interesting fact is that he

served as a cook in the Russian Navy in the Kaliningrad region

for two years. Between 2007 and 2014, he worked as a chef in

Baltschug Kempinski Hotel in Moscow. He worked with many

foreign chefs and learnt a lot from them. Semyon spent his for-

mative years training with several renowned chefs, including

Niko Govanoli, Elmar Batista, Mattias Roock and Hermin

Hodzic. He and his team is now preparing the best MEAT &

MORE’s delicacies just for you.

MEAT & MORE Restaurant

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Dining & Catering

MEAT & MORE Restaurant is one of Moscow’s best and most highly regarded eateries. Unusual Art Deco ele-

ments reflect a cool mix of traditional European flavours and the hot, impulsive East. Gastronomy enthusiasts

well relish the chance to sample our creative cuisine that combines the best European and Mediterranean flair.

Additionally, sample the unique Champagne Menu, a selection of appetizers, served with particular cham-

pagnes chosen by our Chef and Chief-Sommelier. Relish the selection of international wines and take your pick

from our Digestive Cart, a variety of the world’s best spirits and liqueurs. Add even more to your evening with

the tart aroma of Cuban, Dominican and Nicaraguan cigars and hookah. Saver the exquisite ambience, superb

food and unique style, highlighted by the sounds of original smooth jazz.

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Borscht with beef tongue

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Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia

Ingredients (1 person):

100 g beef tongue

20 g onion

50 g carrot

50 g potato

2 bay leaves

Black pepper

50 g cabbage

100 g beetroot

1 tsp sugar

5 ml vinegar

20 g tomato paste

5 g square dill or parsley

1 garlic clove

5 g vegetable oil

1 l water

Chard salad

Sour cream

Directions:

Boil beef tongue in a big soup pot. Add vegetables: onions,

carrots, potatoes, garlic, bay leaf and black pepper. Reduce

heat, cover, and simmer until meat is tender, about 1 hour 30

minutes.

When the vegetables are ready, take them from the pot and

slice into cubes. Chop meat, cover it and let it chill.

In the finished broth add browned tomato paste, cabbage

leaves, roots of parsley or dill, shelled beets, vinegar, sugar and

boil. When beet is ready, take it out and cut into cubes. Filter

the remaining liquid.

Serving:

Decorate the plate with vegetables and sliced beef tongue, sour cream and lettuce chard (beet leaves). Pour ready soup borscht

into a gravy boat.

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Scallops and prawns with pumpkin puree and paprika milk foam

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Serving:

Serve pumpkin puree, grilled shrimps and scallops on a plate and pour the paprika milk foam on top.

Pumpkin puree


200 g pumpkin

20 g ginger

15 g butter

5 g olive oil

2 g rosemary, thyme

Salt and pepper

60 g shrimps

100 g scallops

Directions:

Cut the pumpkin in half and

remove the seeds. Grease

pumpkin with olive oil; add

the thyme and rosemary,

bake at 160°C for 40-50

minutes. When it is ready,

skin and mash the pumpkin.

Add ginger and cream

butter to the pumpkin mass

and puree in a blender.

Strain the mass through a

sieve.

Fry shrimps and scallops on

the g r i l l and br ing to

readiness.

Milky pepper foam


50 ml milk 3.5%

1 g powdered dry paprika

10 g vegetable oil

Thyme

Directions:

Heat milk (fat 3.5%) in a

small saucepan to 80-90

degrees, add dry bell pepper

powder and blend to well,

until foamy.

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Cottage cheese soufflé with strawberry sauce and sabayon,decorated with berries and strawberry sorbet

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Strawberry sauce


60 g strawberry

2 g mint

5 ml lemon juice

1 tsp sugar

Directions:

Wash fresh strawberries and

remove stems; cut large

berries in half or roughly

chop them. In a blender,

puree the strawberries, lemon

juice, sugar and fresh mint.

Strain through a sieve.

Sabayon Sauce


2 yolks

50 ml cream

20 g icing sugar

10 ml Martini

1 g lemon zest

Directions:

Beat the yolks and sugar

together in a heatproof bowl

until thick and pale, add lemon

zest and martini. Pour the

mixture into a double saucepan

or stand the bowl in a hot water

bath. Cook until thick and

creamy, whisk all the time.

When thick, foamy and tripled

in volume, remove from heat.

Put in a refrigerator.


150 g cottage cheese 5%

1 egg

2 g orange zest

15 g starch

5 g rum

65 g icing sugar

Directions:

In a large bowl, thoroughly

mix the egg yolk with the

cottage cheese, add the

orange zest, rum, starch and

icing sugar. Beat egg whites

with powder sugar until

stiff but not dry. Fold into

first mixture. Transfer the

mixture to the prepared

baking bowls. Set the bowls

in a pan of hot water. Bake

at 200°C for about twenty to

thirty minutes.

Cottage cheese souflé

Serving:Firstly, put sabayon on a plate, decorate with berries,

put strawberry sorbet ball, then cottage cheese

soufflé with strawberry sauce. Decorate with

strawberries and mint.

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Mamaison Hotel Andrassy Budapest, Hungar y

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Mamaison Hotel Andrassy is an elegant upscale deluxe

bou t i que ho t e l , l o c a t ed i n t he exc l u s ive Embas s y

neighbourhood and just off Pest ’s popular Andrássy

Avenue. Uniquely deocareted, the hotel was designed and

built in Bauhaus style by Alfréd Hajós in 1937, and its

rooms and suites are spacious, bright and inviting. The

hotel’s conference facilities can accommodate up to 80

delegates for a seated or social event in one spacious room.

The four meeting and break-out rooms are air conditioned,

with natural daylight and balconies, and feature 21st century

conference technology as well as Wi-Fi to ensure the highest

level of events.

Accommodation

Whether for business or leisure stays, Mamaison Hotel

Andrássy offers genuine and attentive services to today’s

travellers. The streamlined design of the 68 guest rooms

and suites reflects the simplistic and clean lines of the buil-

ding, providing a sophisticated and stylish environment for your stay. The rooms and suites create a comfortable

and cosy aura, ensuring you feel right at home. The accommodation includes air-conditioning, complimentary Wi-

Fi, mini-bar, bathtub or massage shower and other services and amenities.

Relax & Leisure

Hotel guests have complimentary access to the Mamaison Residence Izabella Fitness Centre and Sauna located

nearby. Additionally, externally to the hotel, the Széchenyi Thermal Bath, just five minutes away on foot, is one of

the largest spa complexes in Europe. It offers a wide range of traditional and internationally-recognised healing

therapies, as well as 15 swimming pools for your relaxation and well-being. Alternatively, kick back after a hard day

with a personalised massage provided in the comfort of your room.

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Dining & Catering

La Perle Noire Restaurant & Lounge is led by talented Hungarian chef László Koncz, who adds stunning touches to the

each of his culinary creations, ensuring they match the beauty of the restaurant’s surroundings. Flavours blend revamped

Hungarian cuisine with a bit of French flair. Expect a delicious selection of the freshest ingredients and richest flavours,

including fish and seafood delights, beef, lamb and vegetarian dishes, as well as delectable desserts.

László Koncz - Executive Chef

László Koncz was born in Kazincbarcika in 1982. He joined La Perle Noire’s team in 2013 as an Executive Chef and he is

pleased to share with you three delicious recipes. His experience includes the top figure skating event - World Figure

Skating Championship in Japan, where he was VIP Lounge Chef. Apart from this visit of Japan, he worked for many well-

known Budapest’s restaurants, such as Baldaszti’s Grand Restaurant or Gerlóczy Coffee and Restaurant.

La Perle Noir e

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Yoghurt and strawberry cream soup with roll sticks

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1 kg strawberry

20 ml yoghurt

2 tbs honey

Icing sugar to taste

1 lime

Milk 1.5 % fat

200 g mascarpone

1 vanilla pod

200 g strawberry ice ream

4 mint sprigs

Pinch of salt

Roll Sticks

Directions:

Put half of the washed strawberries, lime juice and zest,

yoghurt, salt, honey and half of the mascarpone into a blender

and mix on high speed for 10 minutes. Add sugar to taste, sieve

it and keep the mixture in a fridge till time to serve.

Scratch out vanilla seeds from the vanilla pod. Mix them with

the rest of the mascarpone and icing sugar. Fill the roll sticks

with the cream.

Make jam from the other half of the washed strawberries. The

simplest way is to slice the strawberries to cube shape, take

them to saucepan, add water, the vanilla pod without seeds,

and relish with sugar to taste if it is needed.

Serving:

Place strawberry jam with a cold tablespoon at the bottom of a plate. Then add 2-3 slices of strawberry, shaped dumplings of

ice cream and the roll sticks. Pour the cold soup on top.

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Butterfish steak with mashed sweet potatoes and vegetables

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600-700 g butterfish

1 kg sweet potato

200 g butter

Salt

500 g sugar-pea

1 carrot

1 small zucchini

100 ml olive oil

200 g baby spinach

Directions:

Cut the sweet potatoes in half. Place baking paper on a baking

sheet and put the cut potatoes on it (cut side down). Bake at

160°C for 60 minutes.

Meanwhile, cut the butter fish to four portions and peel the

washed vegetables.

Put the sugar-pea in boiling water for few seconds and cool it in

ice water immediately. Cut the small zucchini and carrot to

smaller pieces.

Peel the sweet potatoes. Mix the potatoes, butter and salt in a

blender. It should have a creamy consistency. Roast the

vegetables to taste. Warm a pan, add olive oil, and cook the

butterfish , at the end salt to taste.

Serving:

Place the mashed potatoes in the middle of a plate and the fish on it. Decorate with the vegetables.

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Cottage cheese dumplings with rhubarb and vanilla ice cream

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500 g cottage cheese

2 eggs

5 tbs semolina

1 pinch of salt

1 tbs sugar

200 g breadcrumbs

2.5 tbs sunflower oil

200 g vanilla ice cream

200 g rhubarb

Directions:

Mix the cottage cheese, semolina, sugar, and salt in a bowl.

Leave it in a fridge until serving.

Pan roast the breadcrumbs in a bit of oil.

Shape dumplings from the cottage cheese mixture and boil

them in hot salty water (approx. 10 minutes).

When they are cooked, roll them in the rosted breadcrumbs.

Serving:

Heat rhubarb jam and place it next to the dumplings. Serve with sour cream and icing sugar.

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Mamaison Hotel Imperial is surely one of the most famous hotels in

Ostrava, the third largest city in the Czech Republic. Its practical

location directly the city centre, rich history and last but not least in

professional staff make the ideal hotel for your stay. The combination a

hundred years of tradition and modern hotel trends is an ideal setting for

a business meeting, as well as for relax after a long day. The hotel ing

offers 162 comfor table and newly-fur nished rooms, a large

conference centre, two fine dining restaurants with a wide offer of

gastronomic specialties and the personal and friendly attitude of all

employees – all this entitles us to call the Mamaison Hotel Imperial “Your

home away from home.”

Accommodation

Mamaison Hotel Imperial offers the comforting and cosy atmosphere of

home. The vibrant décor across its 162 rooms offers guests an energetic

yet tranquil place to stay. Each of the rooms feel individual and huge, with

welcoming touches that make it ideal for both long and short visits. The

hotel's extended accommodation is equally enticing, with fine dining res-

taurants, a delicious buffet breakfast and the Relax Centrum with a

saltwater swimming pool and sauna, as well as friendly staff to facili-

tate your stay with us. Outside and underground parking, car wash,

exchange service, express check-in & check-out, access for disabled, laundry & dry cleaning, hairdresser, cosmetic

salon, fitness room, Wi-Fi Internet connection or full range of business centre services are also available.

Relax & Leisure

Stodolní street – Central Europe's famous party street with dozens of bars, clubs and pubs within is just 5 minute

walk from the hotel. There is a growing number of local and international shops in the neighbourhood. There are 5

golf courses and skiing areas in Beskydy Mountains – all within a 30 min. drive.

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Restaurant Legend and Ca fé La Brasserie

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Dining & Catering

A haven for food lovers in Ostrava, Mamaison Hotel Imperial's gourmet restaurant and inviting café offer a vari-

ety of casual and sophisticated dishes to suit all palates. Our celebrated eatery features beautiful art Legend

deco interiors, while serves up delicious food in a contemporary setting. Additionally, we Café La Brasserie

are adept at providing catering for all sorts of events, and our team ensures that the emphasis is on quality, fla-

voursome dishes and excellent ingredients. Regardless of the quantity, great care is taken at every stage. At

Legend our sommelier is Mr Michal Vaněk and our Executive Chef isMr Vojtech Poštulka.

Vojtěch Poštulka - Executive Chef

Vojtěch Poštulka (30 years old) started studying cooking

because of his mother, who selected a high school for him and

his brother. As a child he helped he helped in the family kitchen

a lot, because his mother an amazing cook and pastry-cook, and

always wanted both children to help her. He grew up in a small

village, where everyone had a garden with vegetables and fruit,

so he got used to using fresh ingredients at a very young age.

This factor is one of the two main attitudes he has in his profes-

sion. The second one is looking for new interesting recipes.

“When you find a new combination of ingredients, it is the same feeling as

riding a bike for the first time without help,“ says Mr Poštulka. His

model role and a huge inspiration is Mr René Redzepi, who

works in restaurant NOMA in Copenhagen. Another inspirati-

on is Mr Jason Atherton, with whom he worked in Gordon

Ramsye's restaurant Maze and who he regards as a teacher.

Besides cooking he also likes almost every kind of sport, travel-

ing to the mountains and photography.

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Thin slices of tunawith marinated radish and coriander salad, wasabi mayonnaise

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100 g fresh tuna

1cl sesame oil

5 g marinated radish

5 g cucumber

2 g coriander

1 g sprouts mix

Salt and pepper

Directions:

Roast fresh tuna on sesame

oil. Let it cool and cut thin

slices and place them in a

circle on a plate (14-18

slices). Lightly brush with

sesame oil and season with

Maldon sea salt.

Serving:

Place salad of thinly sliced marinated radish, cucumber, radish and other ingredients in the middle

of a plate, decorate with fresh sprouts, coriander and sesame seeds. Make dots from wasabi

mayonnaise around the tuna and salad.

Wasabi mayonnaise


30 g Mayonnaise

2 g wasabi powder

5 ml cream

salt

Directions:

Mix everything together.

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Beetroots


10 pcs young sweet beets

9 pcs large red beet

Salt

Thyme

Directions:

Preheat oven to 160 ° C. Salt beets, sprinkle with thyme and

bake till the beetroots are soft in the middle (young beets will

bake more quickly than larger). Put hot beets in a bowl, cover

with cling film and leave it cool to a lower temperature, so they

can be easily peeled. Peel the beets and cut them into quarters

and halves and set aside.

Peel part of the warm baked beets, mix in a blender and sieve it.

Put in a saucepan and boil till the puree hold shape. Season

with salt.

Wash the peeled beetroots parts, cut them into small pieces

and place in a pot. Add water and bring to boil, simmer for 20

minutes and then strain it. Use small pieces for decoration.

Reduce the liquid to a thick honey consistency. Let it cool, then

mix with balsamic vinegar or Cabernet Sauvignon and mix

with olive oil.

Warm smoked eel with beetr oot, horseradish and water cr ess

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Serving:

Place one warm smoked eel fillet (skinless and bone less, approx. 150 g) in the middle of a plate. Garnish with few pieces of

beetroot and sprinkle with puree. Form quenelle of the horseradish puree with two table spoons and put on one piece of beetroot

Decorate with watercress and sprinkle with beetroot vinaigrette and olive oil. Use a little bit of Maldon sea salt to decorate the eel

Horseradish cream


250 ml whipping cream

250 g horseradish

Directions:

Mix the horseradish into a stif consistency in a blender and stran

it. In a seperate bowl, beat cream until stiff and gradually stir

horseradish puree in it, season with freshly ground salt and

pepper.

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Rhubarb


100 ml water

10 g sugar

25 g glucose

5 ml lemon juice

15 g fresh chamomile or

chamomile tea

200 g fresh rhubarb

Directions:

Mix everything (except

rhubarb) together and let it

boil. Then add the tea and

let it infuse.

Cut rhubarb into thin slices

with scraper and then in

smaller pieces. Marinate in

c h a m o m i l e s y r u p

immediately.

Rhubarb marinated in chamomile syrupwith almond crumb and ginger cream

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Serving:

Make a line from almond crumb in the middle of a plate. Then add the marinated rhubarb and sauce. Decorate with fresh mint.

Almond crumb


175 g flour

85 g butter, chopped

100 g almonds, chopped

30 ml almond liqueur

Amaretto

Directions:

Mix everything together.

Ginger vanilla sauce


250 ml milk

250 ml cream 33%

30 g grated ginger

1 vanilla pod

5 egg yolks

125 g sugar cane

Directions:

Mix milk, cream and vanilla

seeds in a bowl in a hote

water. Stir egg yolks with

ginger syrup (125 g sugar

+100 ml water and 30 grams

of grated ginger) in a

s e p a r a t e b o w l . M i x

everything together and boil

in a water bath till the sauce

thickens.

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www.mamaison.com


Mamaison Hotel Pachtuv Palace is a cultural and

architectural Prague landmark in its own right. The hotel is in

the heart of historical city, just few steps from the Old Town

square and it is the closest hotel to Charles Bridge. The former

residence of Earl Karel Pachta, and once Mozart’s home in the

city, the hotel boasts stunning features including frescos,

vaulted chapel ceilings, sculptures, and cosy courtyards.

Mamaison Suite Hotel Pachtuv Palace offers an excellent

personal service and historic accommodation in the heart of

the city. The hotel is the perfect complement to a fairytale day

out in the old town, with romantic touches including four-

poster beds, flowers and stunning views and scenery. The

spacious and individually-designed suites, many with a view of

Prague Castle are perfect for honeymooners and romantics

alike as well as for families enjoying the advantage of our 2-

bedroom suites.

Accommodation

Mamaison Suite Hotel Pachtuv Palace features 7 deluxe rooms and 43 suites. With rich furnishings and finishing, each suite has a

separate sitting and sleeping area, with one or two spacious bedrooms, writing desks and comfortable chairs, making this boutique

hotel one of the most romantic hotels in Prague. The accommodation also includes complimentary bathrobes and slippers, tea

and coffee making facilities, complimentary high-speed internet or Wi-Fi, a laptop-sized safe, satellite TV in all rooms, DVD play-

ers in all suites, direct-dial phones with voice-mail, and air-conditioning.

Relax & Leisure

The hotel has a fitness suite with a range of machines and facilities to keep you in shape during your stay with us.

Additionally, the hotel offers delightful and relaxing in-room massages which can be booked via the Reception Desk. The

most visited Prague monuments are in the walking distance.

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Amade Restaurant and Café

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Dining & Catering

In the hotel is the , where Radek Šubrt is the Executive Chef and owner. With a selecti-Amade Restaurant

on of Czech and International cuisinethis luxury restaurant offers a relaxing atmosphere in the heart of the

historical city. The capacity of the restaurant is 70 seats and it can also be utilized for small groups and events.

Visit the restaurant for an impressive culinary experience, be it a multi course meal or just a coffee and an ama-

zing plum cake. You can enjoy a beautiful view of the Charles Bridge in a private setting, whether you come

for a VIP business lunch or a candlelit romantic dinner. To complement our à la carte menu, we also offer

daily lunch menus for a very modest price.

Radek Šubrt - Executive Chef

Radek Subrt is an extremely energetic chef with a lifelong

passion for great food. Czechs know him well as a judge on

the popular TV cooking show MasterChef. He has gathe-

red extensive cooking experience working for the best

restaurants and hotels in Prague, as well as abroad, in such

cities as New York, Munich or Luzern.

He was born 1971, has wife and 2 children. He started as a

chef in the hotel Adria and has experiences for example

from the hotels Mövenpick, Radisson SAS and La

Palais. He has cooperated with television stations several

times. He owns one pub and two canteens besides Amade.

If he has a free time, he is jogging, cycling and enjoying

time off with his family.

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Goat cheese


200 g goat cheese

4 rice papers

50 g butter

Directions:

Cut the goat cheese into

portions and wrap in rice

paper lightly brushed with

m e l t e d b u t t e r . G r i l l

prepared packages on

medium heat for about 10

minutes.

Grilled goat cheese with mixed leaf salad, pear and cranberry compote

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Serving:

Place the salad in the middle of a plate. Then add pear and goat cheese. Pour the compote around.

Grilled pears


2 pears

10 g icing sugar

25 g butter

Juice from 1 lemon

Cinnamon

Directions:

Peel the pears and cut away

cores. Sprinkel with lemon

juice and melted butter.

Season with cinnamon,

sugar and wrap in aluminum

foil. Grill on medium heat

until they are tender.

Mixed salad


500 g lettuce mix

100 g radishes

100 g mini tomatoes

50 ml balsamic vinegar

50 ml olive oil

50 g pumpkin seeds

sprig of fresh herbs

Directions:

Cut radishes and tomatoes

and mix them with lettuce

and pumpkin seeds. Add

vinegar, olive oil and mix

salad well. In the end, add

fresh herbs to taste and

according to the season.

Cranberry compote:


150 g dried cranberries

200 ml of cranberry juice

50 g sugar

Directions:

Soak dried cranberries for 2

hours in cranberry juice.

Strain, add sugar to the juice

and boil it to the desired

c o n s i s t e n c y . A d d

cranberries and let it cool.

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Venison skewer


600 g venison

2 paprika

1 zucchini

1 onion

50 ml olive oil

1 thyme sprig

1 rosemary sprig

Fresh herbs sprig to taste

20 pcs potatoes Grenaille

50 g butter

Salt

Pepper

Directions:

Clean venison and cut into

slices (about 5 cm wide).

Clean paprika and zucchini,

p e e l t h e o n i o n s . C u t

everything into large pieces.

Skewer the venison slices and

vegetables. Grill on medium

heat for about 10 minutes.

Clean potatoes, season with

salt and pepper and wrap in

aluminum foil. Sprinkel with

melted butter, then add

herbs, wrap tightly and grill

on medium heat for about 25

minutes.

Venison skewer with cranber r y sauce

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Serving:

Put the skewer on a plate and garnish with the compote

and sauce. Serve it with the potatoes.

Cranberry sauce


500 g root vegetables

1 onion

Wild spices

200 ml strong venison

sauce

100 g butter

Sprig fresh herbs

100 g cranberries

200 ml red wine

2 tbs tomato pyre

Directions:

Cut root vegetables and

roast them with the onions

until brown. Add wild

spices, herbs and tomato

pyre. Boil together with red

wine, reduce the volume

and add ven i son and

c r a n b e r r y j u i c e . B o i l

everything and strain it.

Cranberry compote:




50 g sugar

Directions:





consistency. Add cranberries

and let it cool.

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Fruit skewer


1-2 pineapples

2 peaches

2 pears

1 tbs icing sugar

100 g butter

Directions:

Clean fruit, cut it into large

pieces and skewer it. Grill

slowly on medium heat and

keep brushing with butter

and sprinkling with sugar.

Spread cranberries.

Fruit skewerMamaison Suite Hotel Pachtuv Palace Prague, Czech Republic

Cranberry compote:




50 g sugar

Directions:





consistency. Add cranberries

and let it cool.

Serving:

Serve the skewer decorated with the seeds on top and the compote next to it.

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As individual as you!

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Text: Mamaison Hotels & ResidencesPhoto: Mamaison Hotels & Residences, Depositphotos, Shutterstock, Fotky-fotoE-mail: [email protected]

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Mamaison Summer Cookbook

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Transcript of Mamaison Summer Cookbook