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La Rotonde
SvûÏí závan
provensálské
kuchynû
Provenci se kvÛli pouÏívání ãerstv˘ch surovin a ‰iroké
‰kály bylinek a kofiení fiíká „zahrada Francie“. Bûhem
mûsíce ãervna budete mít jedineãnou pfiíleÏitost ochutnat
pokrmy, které svûtu dala tato oblast plná syt˘ch barev,
voÀav˘ch polí levandule, olivov˘ch hájÛ, vinic a památek
dávné historie.
MÛÏete se tû‰it na nejslavnûj‰í provensálskou specialitu, polévku chud˘ch
rybáfiÛ z Marseille, bouillabaissu, z níÏ se ov‰em postupem ãasu vyvinul
pomûrnû bohat˘ pokrm, kter˘ má b˘t podle kulináfisk˘ch standardÛ
pfiipraven nejménû ze tfií druhÛ ryb a podpofien rozliãn˘m kofiením
a bylinkami. Na menu najdete mnoho dal‰ích specialit.
·éfkuchafi Jifií ·tift nám zodpovûdûl následující dotazy:
Mohl byste nám pfiiblíÏit provensálskou kuchyni?
Provensálská kuchynû je velmi rozmanitá. Najdete v ní spoustu zeleniny,
zejména rajãata, lilky, papriky, cukety. Na dochucení se pouÏívá pestrá
‰kála ãerstv˘ch bylinek a rozhodnû ãesnek. Pfii pfiípravû ryb a kor˘‰Û
se dostává ke slovu olivov˘ olej. Provence disponuje neuvûfiiteln˘m
mnoÏstvím ãerstv˘ch surovin, které by byl hfiích nevyuÏít v kuchyni.
Je radost pracovat se sezonními a ãerstv˘mi surovinami.
Na jaké konkrétní provensálské speciality se tentokrát budeme moci tû‰it?
Kromû jiÏ zmínûného nejslavnûj‰ího pokrmu to budou napfiíklad sardinky
s omáãkou Vierge, fougasse, bourride z mofiského ìasa nebo borÛvkovofíkov˘
clafoutis.
Jaké provensálské jídlo jste si oblíbil?
Mám rád jednoduchá jídla, kde vynikne chuÈ surovin. Skvûlé jsou právû
tfieba sardinky s omáãkou Vierge.
Jsou podle vás Francouzi vût‰í gurmáni neÏ âe‰i?
Oba národy rádi jedí. Francouzi si ale na jídlo umûjí udûlat ãas a lépe
si tfieba vychutnat spoleãn˘ rodinn˘ obûd.
La Rotonde
A Fresh Breeze
of Provençal Cuisine
You can look forward to the most famous Provençal specialty, the
soup of poor Marseille fishermen, bouillabaisse. Over time this dish
has naturally evolved into relatively rich fare, which, according to culinary
standards, should be prepared from at least three types of fish and
flavored with a variety of spices and herbs. Executive Chef Jifií ·tift has
informed us that he will naturally have much more to offer.
Can you tell us a bit more about Provençal cuisine?
Provençal cuisine is very diverse and includes a great deal of vegetables,
especially tomatoes, eggplant, peppers, and zucchini. A rich palette of
herbs, particularly garlic, is used to flavor the food. Olive oil is a crucial
ingredient in the preparation of fish and shellfish. Provence has an
amazing amount of fresh ingredients available locally and it would be
a sin not to use these in the kitchen. It’s a great pleasure to work with
seasonal and fresh ingredients.
Thanks to the use of fresh ingredients and a broad
palette of herbs and spices, Provence is known as the
“garden of France”. During the month of June you will
have a unique opportunity to try dishes introduced to
the world by this region of rich colors, fragrant fields
of lavender, olive groves, vineyards, and ancient historical
landmarks.
Which Provençal specialties can we specifically look forward to this time?
In addition to the celebrated soup already mentioned, dishes will include
sardines in sauce vierge, fougasse, monkfish bourride, and blueberryfig
clafouti.
Which Provençal dishes are your favorites?
I enjoy simple food that allows the flavor of the ingredients to stand
out. Sardines with sauce vierge are fantastic.
Do the French appreciate fine food more than Czechs?
Both nationalities like to eat. But the French know how to make time
for food and are able to appreciate, for example, a lunch with the
entire family.
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