Jan Horký

Venison carpaccio, pumpkin purée, marinated pumpkin slices, orange emulsion

“No waste” poached and roasted root parsley, parsley and goat cheese purée, parsley leaf crust, cheese croquette, peel chips

Foie gras foam, black salsify cream, fried black salsify in wine batter

Turnip Carpaccio with Veal Loin

Terrine of Fatty Duck Livers with Pomegranate Sauce

Roasted Pork Belly with Cream, Jerusalem Artichoke Chips, and Crayfish Sauce

Smoked duck breasts, chestnut risotto with barley, and chestnut cream

Rabbit saddle wrapped in dried ham, carrot purée with orange, roasted mixed carrots