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Issue No. 27<br />

18K yellow gold 42 mm case and bracelet.<br />

Self-winding mechanical mo<strong>ve</strong>ment,<br />

Cartier calibre 049 (21 jewels, 28'800<br />

vibrations per hour), date aperture.<br />

Blue sapphire cabochon set on a fluted<br />

crown. Sil<strong>ve</strong>red opaline guilloché dial.<br />

Rounded scratchproof sapphire crystal.<br />

Pfiední ãeské<br />

NÁVRHÁ¤KY<br />

Top Czech<br />

FASHION<br />

DESIGNERS<br />

âeské hrady<br />

www.cartier.com<br />

Stará Louka 56 · 36001 Karlovy Vary · Czech Republic<br />

Tel. +420 353 585 085 · azra@azra-cz.com · www.azra-cz.com<br />

·AMPA≈SKÉ<br />

CHAMPAGNE<br />

v POVùSTECH<br />

Bohemian Castles<br />

in LEGENDS


ALCRON TODAY<br />

hotelov˘ magazín / hotel magazine<br />

Vydavatel / Published by:<br />

Radisson SAS Alcron Hotel<br />

·tûpánská 624/40, Praha 1<br />

IâO: 63077931, www.radissonsas.com, www.alcron.cz<br />

Insertion of the balance cock into the Caliber 95<br />

Produkãní spoleãnost / Production Company:<br />

Martin Horák s.r.o., DruÏicová 16, Praha 6<br />

Tel.: +420 257 220 310, Fax: +420 257 224 550<br />

info@companion.cz, www.companion.cz<br />

Redaktor / Editor:<br />

Martin Horák s.r.o. – Vlaìka Vojtí‰ková<br />

The PanoMaticChrono.<br />

A watchmaker’s masterpiece with<br />

impressi<strong>ve</strong> design and innovati<strong>ve</strong> technology.<br />

·éfredaktor / Editor in Chief:<br />

Radisson SAS Alcron Hotel – Martina Tkaãová<br />

E-mail: Martina.Tkacova@RadissonSAS.com<br />

The art of craft.<br />

The craft of art.<br />

Its Caliber 95 automatic mo<strong>ve</strong>ment<br />

boasts the finest mechanics, hand-crafted<br />

in Glashütte Original’s time honored<br />

watchmaking tradition. Find out more<br />

about us at www.glashuette-original.com.<br />

VáÏení hosté, milí ãtenáfii,<br />

leto‰ní rok je v na‰em hotelu bohat˘ na zmûny.<br />

O novinkách a akcích, t˘kajících se baru a restaurací,<br />

se mÛÏete více dozvûdût v rozhovorech s ãerstv˘mi<br />

posilami hotelu Alcron, ‰éfkuchafiem Romanem<br />

Paulusem food and be<strong>ve</strong>rage manaÏerem Davidem<br />

Pátkem. Na jafie leto‰ního roku pro‰ly v‰echny<br />

na‰e hotelové pokoje promûnou, jejíÏ autorkou<br />

je lond˘nská designérka Maria Vafiadis, která nám<br />

prozradila, kde pro tuto renovaci hledala inspiraci.<br />

Vûfiím, Ïe se hotel Alcron vyvíjí správn˘m smûrem,<br />

k plné spokojenosti na‰ich hostÛ a partnerÛ.<br />

Pfieji vám krásné léto a pfiíjemnû strá<strong>ve</strong>n˘ ãas<br />

dovolen˘ch a tû‰ím se s vámi v hotelu Alcron na<br />

vidûnou.<br />

Michal Chour<br />

Dear guests and readers,<br />

Our hotel has been subject to a wealth of changes<br />

this year. You can learn more about news and<br />

e<strong>ve</strong>nts relating to the bar and restaurant in interviews<br />

with the new recruits in Hotel Alcron, the Head<br />

Chef, Roman Paulus, and the Food and Be<strong>ve</strong>rage<br />

Manager, David Pátek. All of our hotel rooms<br />

underwent a transformation this spring, the creati<strong>ve</strong><br />

force behind which was the London-based designer<br />

Maria Vafiadis who re<strong>ve</strong>aled to us where she looked<br />

for inspiration for the renovation work. I firmly<br />

belie<strong>ve</strong> that the Hotel Alcron is de<strong>ve</strong>loping in the<br />

right direction to the full satisfaction of our guests<br />

and partners.<br />

I wish you a beautiful summer and pleasant holidays<br />

and I look forward to seeing you at the Hotel<br />

Alcron.<br />

Produkce / Production:<br />

Martin Horák s.r.o. – Lucie Îemliãková<br />

Tel.: +420 777 300 052<br />

E-mail: l.zemlickova@companion.cz<br />

Pfieklad, korektury / Translation, proofreading:<br />

Skfiivánek s.r.o., www.skrivanek.cz<br />

Foto / Photos:<br />

Martin Horák s.r.o. – Michaela Hnátková, Radisson<br />

SAS Alcron Hotel, Vûroslav Sixt, Czech Tourism<br />

Tisk / Printing:<br />

NAVA TISK spol. s r.o., PlzeÀ, www.navatisk.cz<br />

Grafické zpracování / Graphic design:<br />

Createlink Zuzana Adámková, www.createlink.com<br />

Prodej inzerce / Ad<strong>ve</strong>rtising sales:<br />

Martin Horák s.r.o. – Ing. Martin Cisarz<br />

Tel.: 777 270 575, m.cisarz@companion.cz<br />

âíslo pfiidûlené min. kultury: MK âR E 17103<br />

Periodicita: âtvrtletník<br />

Vydání: 19. 6. 2008, Praha<br />

Michal Chour<br />

1


OBSAH<br />

CONTENT<br />

Vládu nad hotelovou kuchyní pfievzal<br />

Roman Paulus 12–15<br />

Roman Paulus Takes O<strong>ve</strong>r the Hotel Kitchen<br />

Letní POZVÁNKA<br />

Summer INVITATION<br />

P¤EDNÍ âESKÉ MÓDNÍ NÁVRHÁ¤KY 4–11<br />

TOP CZECH FASHION DESIGNERS<br />

Promûny v Alcronu 20–23<br />

Changes at the Alcron<br />

PraÏská nej... 24–25<br />

Prague’s Superlati<strong>ve</strong>s<br />

âERVENEC A SRPEN<br />

Saláty a speciality z grilu<br />

1. 7. – 31. 8., Restaurace La Rotonde<br />

Maso provonûné koufiem je moÏná jedním z dÛvodÛ, proã se<br />

v zimû tû‰íme na léto.<br />

Dezerty z ãerstvého letního ovoce<br />

1. 7. – 31. 8., Restaurace La Rotonde a Alcron<br />

MfiaÏené ovocné koktejly 1. 7. – 31. 7. ,Be Bop Bar<br />

Karibské koktejly 1. 8. – 31. 8., Be Bop Bar<br />

JULY AND AUGUST<br />

Salads and specialties from the grill<br />

July 1 – August 31, La Rotonde Restaurant<br />

The aroma of meat on the grill is one reason we look forward<br />

to summer during the cold winter months.<br />

Desserts from fresh summer fruit<br />

July 1 – August 31, La Rotonde & Alcron Restaurant<br />

Frozen fruit cocktails, July 1 – July 31 ,Be Bop Bar<br />

Caribbean cocktails August 1 – August 31, Be Bop Bar<br />

Alcron oãima Marie Vafiadis 30–32<br />

The Alcron through the Eyes of Maria Vafiadis<br />

Bouillabaisse<br />

1. – 13. 7. a 11. – 30. 8., Restaurace Alcron (restaurace<br />

Alcron bude v termínu od 14. 7. do 10. 8. uzavfiena)<br />

Tradiãní polévku chud˘ch rybáfiÛ z Marseille si vychutnáte<br />

v podání na‰eho nového ‰éfkuchafie Romana Pauluse.<br />

Bouillabaisse<br />

July 1 – 13 and August 11 – 30, Alcron Restaurant (the Alcron<br />

Restaurant will be closed from July 14 to August 10)<br />

Come and try Chef Roman Paulus’ <strong>ve</strong>rsion of this traditional<br />

soup of poor fishermen from Marseille.<br />

Zprávy z Alcronu 33<br />

News from the Alcron<br />

První nedûlní Jazz Brunch po letní pauze kaÏdou nedûli<br />

od 31. 8.<br />

Our Sunday Jazz Brunches begin again after the summer<br />

break on August 31<br />

·AMPA≈SKÉ V ALCRONU 16–18<br />

CHAMPAGNE AT THE ALCRON<br />

Nûco pro muÏe 34–35<br />

Something for men<br />

Nûco pro Ïeny 36–37<br />

Something for women<br />

Kultura 38–39<br />

Culture<br />

ZÁ¤Í<br />

Houbová sezona<br />

1. – 30. 9., Restaurace La Rotonde<br />

Pomal˘mi kroky se blíÏí podzim a lesy nám znovu poskytnou<br />

svou typickou surovinu, která na‰e kuchafie inspiruje k pfiípravû<br />

mnoha rÛzn˘ch pokrmÛ.<br />

·ampaÀské – francouzsk˘ dar svûtu<br />

3. – 29. 9., Restaurace Alcron<br />

S rozmanitostí ‰umiv˘ch vín vás rád seznámí nበsommelier<br />

Pa<strong>ve</strong>l Winter.<br />

Chic cocktails<br />

1. – 30. 9., Be Bop Bar<br />

Máte-li v oblibû míchané nápoje, neváhejte vyuÏít na‰i speciální<br />

nabídku, roz‰ífienou o koktejly z ‰ampaÀského.<br />

SEPTEMBER<br />

Mushroom season<br />

September 1 – 30, La Rotonde Restaurant<br />

As fall slowly approaches forests in the countryside provide<br />

their annual inspiration for a delicious variety of dishes.<br />

Champagne – France’s gift to the world<br />

September 3 – 29, Alcron Restaurant<br />

Our sommelier Pa<strong>ve</strong>l Winter will introduce you to the<br />

wonderful di<strong>ve</strong>rsity of sparkling wines.<br />

Chic cocktails<br />

September 1 – 30, Be Bop Bar<br />

For those of you who enjoy mixed drinks, our drink menu this<br />

month will include a special selection of champagne cocktails.<br />

âESKÉ HRADY V POVùSTECH 26–29<br />

CZECH CASTLES IN LEGENDS<br />

BIOOO bionákup v srdci Prahy 40–43<br />

BIOOO Organic shopping in the heart of Prague<br />

11 2<br />

3


design: Tatiana Kovafiíková<br />

V ãem mûly pro vás nejvût‰í pfiínos ‰koly, které jste studovaly?<br />

Tatiana: Studovala jsem Stfiední prÛmyslovou ‰kolu textilní v Brnû, která<br />

byla zamûfiena nejen umûlecky, ale dbala také na praktickou stránku vûci,<br />

takÏe jsme se uãili nejen figurální kresbu, ale mûli jsem i technickou prÛpravu.<br />

Od zaãátku jsem vûdûla, jak se dûlají technické nákresy a co ode mû<br />

v˘roba bude chtít. Mûli jsme úÏasnou paní profesorku Jaro‰ovou, která<br />

fandila nadan˘m lidem. Moc nám pomáhala, vÏdycky nás podrÏela, tahala<br />

z prÛ‰vihÛ a nasmûrovala nás na správnou cestu. Byli jsme dobrá parta<br />

a úãastnili jsme se pfiehlídek Mlad˘ módní tvÛrce. Po dokonãení ‰koly<br />

jsem pfiesídlila do Prahy a vûnovala se modelingu. Chvíli jsem také studovala<br />

DAMU, protoÏe jsem chtûla dûlat scénické historické kost˘my, ale tento<br />

ateliér bohuÏel neotevfieli, tak jsem byla zafiazena mezi scénografy, kde<br />

jsem zjistila, Ïe víc neÏ k divadlu a historii tíhnu k souãasné módû.<br />

Martina: Obecnû v jakémkoliv oboru platí, Ïe dobré prostfiedí tfiíbí vkus,<br />

a kdyÏ je na ‰kole osobnost, která dokáÏe zaujmout, pfiipadá vám dan˘<br />

obor nejzajímavûj‰í. Na Vysoké ‰kole umûleckoprÛmyslové jsem studovala<br />

módní tvorbu a jeden semestr design u Bofika ·ípka, kter˘ mû nauãil<br />

docela dobrou metodu. Dáte si zadání, které vÛbec nesouvisí s va‰í profesí.<br />

Vymyslíte si téma, kterému v‰e podfiídíte a od kterého se neodch˘líte.<br />

To bylo moje nejlep‰í období na ‰kole, kdyÏ Bofiek pfii‰el a zaãal s námi<br />

jednat úplnû jinak neÏ profesofii, ktefií nám fiíkali, jestli má b˘t ma‰le vzadu<br />

nebo <strong>ve</strong>pfiedu. On najednou fiekl: „Teì zapomeÀte na to, v jakém oboru<br />

pracujete, jdûte do knihovny a nastudujte si v‰echno o múze Erató<br />

a o jejích láskách. Dávám vám t˘den, a vy pak pfiijdete a vytvofiíte pro tu<br />

múzu dar. Vytvofiíte ho v oboru, kterému se vûnujete. A mÛÏete pracovat<br />

dohromady.“ <strong>My</strong> jsme se tenkrát opravdu spojili a vytvofiili jsme pro Erató<br />

cel˘ palác. Byli jsme tím zcela fascinováni, pak z toho byla <strong>ve</strong>lká v˘stava.<br />

Spolupracovali tu studenti z rÛzn˘ch oborÛ a kaÏd˘ tvofiil v rámci své<br />

disciplíny. Kost˘my, látky, nábytek, písmo. Byl to natolik osvûÏující a v˘born˘<br />

pfiístup, Ïe ho pouÏívám i dnes.<br />

KdyÏ zaãínám pfiem˘‰let o nové kolekci, nejpr<strong>ve</strong> si urãím nosné téma,<br />

o kterém se snaÏím co nejvíce zjistit a podfiídit mu svou práci. A jestli<br />

bude suknû pod kolena nebo nad kolena, to je podfiízeno té vizi, za kterou<br />

si stojím. Nutí mû to neustále se vzdûlávat a také se setkávat pfii práci<br />

s lidmi z jin˘ch oborÛ, ktefií vám mohou nûco nového pfiinést. Spolupráce<br />

s nimi je pro mû <strong>ve</strong>lmi zajímavá.<br />

Jaké jsou va‰e kolekce?<br />

Martina: Specializuji se na pletenou malosériovou autorskou konfekci.<br />

Ze zaãátku jsem mûla potfiebu rozli‰ovat svou originální tvorbu pro<br />

prezentaci a <strong>ve</strong>dle toho tvofiit malosériové kolekce pro prodej, ale ãasem<br />

jsem pochopila, Ïe umûní je v tom, kdyÏ série ponesou mÛj autorsk˘<br />

rukopis, budou osobité a pfiitom nositelné.TakÏe dnes i na módních<br />

pfiehlídkách pfiedvádím jenom sériovou tvorbu.<br />

Pro toto léto mám pfiipra<strong>ve</strong>nou svûÏí kolekci, vyrobenou z chladivé pfiíze<br />

– kombinace viskózy s polyesterem. Kolekce je fotografovaná v hole‰ovick˘m<br />

pfiístavu a je taková vodní, letní, prázdninová, barevnû svûtle fialková,<br />

stfiíbfiitá, ãerná, tyrkysová, zelená, hnûdá, v prouÏkovan˘ch i jednobarevn˘ch<br />

kombinacích.<br />

StûÏejní jsou ale v pletáÏi pfieci jen kolekce zimní. Letos v srpnu u<strong>ve</strong>deme<br />

do prodeje kolekci DESERT, tématicky inspirovanou mou cestou do<br />

Maroka a pou‰tí Saharou – v barvách zemû, písku a nebe.<br />

Ve‰keré mé modely se vyrábûjí v pletárnách v âechách. A nejvíc mû na<br />

úpletové tvorbû uchvátilo, Ïe kolekce tvofiím od první nitû. Nejsem nijak<br />

závislá na nabídce látek, vzory si kreslím na ãt<strong>ve</strong>reãkovan˘ papír a ony<br />

oÏívají v továrnû na pletacích strojích. I pfii produkci tfii tisíce kusÛ mi kaÏd˘<br />

vyroben˘ model projde rukama. Jinak to nejde. KdyÏ chci dostát avízované<br />

kvalitû, aby v˘sledek byl v souladu s mou pfiedstavou, jezdím kaÏd˘ t˘den<br />

do továrny na kontrolu.<br />

Dívky, které v pubertû za totality nemûly co na sebe,<br />

a rozhodly se s tím nûco udûlat. Dnes dvû dámy, které<br />

získaly mnohá ocenûní za design, zúãastnily se fiady<br />

prestiÏních pfiehlídek a v˘stav. V˘tvarnice, pod jejichÏ<br />

‰ikovn˘ma rukama vznikla jiÏ spousta jedineãn˘ch odûvních<br />

kolekcí, majitelky butikÛ na Starém Mûstû a tvÛrkynû<br />

sv˘ch znaãek Navarila-design® a Tatiana.<br />

Martina Nevafiilová<br />

a Tatiana Kovafiíková<br />

v pfiední linii<br />

âESKÉ MÓDY<br />

Pfii mé práci je <strong>ve</strong>lice dÛleÏitá osobní praxe v oboru. Velmi ãasto se pfii<br />

vysvûtlování sv˘ch pfiedstav dostanu do situace, Ïe údajnû tohle nebo<br />

tamhleto nejde, to stroj nedokáÏe, ‰vadlena neu‰ije. Stírám <strong>ve</strong> sv˘ch<br />

kolekcích hranice toho, co v‰echno lze z úpletu vyrobit, a tady bych<br />

nevystaãila s akademick˘m vzdûláním. NeÏ jsem se na Vysokou ‰kolu<br />

umûleckoprÛmyslovou dostala, pracovala jsem na‰tûstí v provozu<br />

v odûvním závodû Triola. A zku‰eností tam nabyt˘ch hodnû vyuÏívám.<br />

Tatiana: Na Starém Mûstû mám kromû butiku také malou dílnu – ateliér<br />

s nûkolika ‰ikovn˘mi krejãov˘mi, kde vznikají modelové série a zakázková<br />

tvorba. Souãasnû vyrábím i malosériové kolekce v malé dílnû za Prahou.<br />

Styl módy, kterou tvofiím, je zaloÏen na ãist˘ch liniích a dokonal˘ch<br />

stfiizích. Je to styl <strong>ve</strong>lmi Ïensk˘, kter˘ podtrhuji rafinovan˘mi detaily.<br />

PouÏívám pfieváÏnû látky, které dováÏím z Francie, ·panûlska a Itálie.<br />

Moje leto‰ní kolekce je jemnû inspirovaná 80. léty a je zaloÏená na<br />

v˘razn˘ch barvách – tyrkysové, Ïluté, zelené a lila... ale základ ponechávám<br />

v ãerné a bílé. PouÏila jsem také spoustu kvûtinov˘ch vzorÛ a hodnû<br />

zde pracuji s prvkem volánu. V kolekci najdete tuniky, rozevláté ‰aty,<br />

propínací ‰aty, kost˘my i cigaretové kalhoty.<br />

Do jaké míry sledujete módní trendy?<br />

Tatiana: Já trendy sleduji, ale nemohu fiíci, Ïe bych je kopírovala nebo<br />

se jim plnû podfiizovala. Ale vûnuju jim pozornost, protoÏe to chápu<br />

jako souãást módního svûta. Objevují se tu pro mû nové detaily. Nûkdy<br />

se mi stane, Ïe vûc, kterou jsem vytvofiila pfied pár lety, najdu <strong>ve</strong>lmi<br />

podobnû vypracovanou v zahraniãním ãasopise. Tím, Ïe se móda vyvíjí,<br />

mohou vzniknout podobné modely na rÛzn˘ch místech <strong>ve</strong> svûtû.<br />

Martina: VÏdycky znejistím, kdyÏ mi volají z módních ãasopisÛ a ptají<br />

se, co se bude nosit pfií‰tí rok. Já to nevím, pfiíli‰ to nesleduji a na<br />

otázky typu „Jaké rukavice budou in pro pfií‰tí sezónu“ odpovídám,<br />

Ïe mohu jedinû doporuãit ty svoje. <strong>My</strong>slím si, Ïe není úlohou módního<br />

návrháfie vûdût, co se bude nosit, Ïe to je práce spí‰e pro módního<br />

stylistu. Podle mû má tvÛrce do módy pfiiná‰et nûco nového, prezentovat<br />

4<br />

5


design: Martina Nevafiilová<br />

svÛj naprosto subjektivní pohled, názor. Dokonce si myslím, Ïe dnes,<br />

v té ‰iroké nabídce odûvÛ, která se na nás valí ze v‰ech stran, platí, Ïe<br />

ãím subjektivnûj‰í pfiístup, tím lep‰í.<br />

Máte nûjaké konkrétní oblíbené materiály, z nichÏ ráda tvofiíte?<br />

Tatiana: Beru v‰echno, co se mi líbí. KdyÏ se mi materiál zamlouvá, tak<br />

je mi jedno, jestli je to polyester nebo hedvábí. DÛleÏité je, aby byl kvalitní,<br />

pfiíjemn˘ a efektní. Vybíráme materiály na <strong>ve</strong>letrzích látek, tfieba v PafiíÏi.<br />

Dfií<strong>ve</strong> ãlovûk musel vyjet do zahraniãí, aby na‰el krásn˘ materiál, ale dnes<br />

uÏ dodavatelé jezdí s nabídkou za námi do âech, a dodání materiálu je<br />

pak <strong>ve</strong>lmi rychlé.<br />

Martina: Já pracuji úplnû jinak. Vybírám si z katalogÛ v˘robcÛ pfiízí podle<br />

nov˘ch barevnic a materiálového sloÏení. Odebírám pfiízi i z Nûmecka<br />

a Itálie. Za tûch deset let, co pÛsobím jako vût‰í firma, nemám problém<br />

s kontakty. Firmy mi vycházejí vstfiíc a barví speciálními barvami tfieba<br />

jenom pro moje vzorové kolekce s tím, Ïe oãekávají, Ïe se v˘roba<br />

uskuteãní. Poté, co dokonãím vzorování a v˘robu vzorov˘ch kolekcí,<br />

zaãne dvoumûsíãní kontraktaãní období na získávání objedná<strong>ve</strong>k. Po<br />

jejich uzavfiení nastává nejvût‰í práce, protoÏe musím spoãítat spotfiebu<br />

materiálu, objednat ho a pfiipravit stfiihovou a technickou dokumentaci<br />

pro tovární produkci. Následují tfii mûsíce, kdy probíhá vlastní v˘roba.<br />

Momentálnû se uskuteãÀuje <strong>ve</strong> tfiech továrnách, roztrou‰en˘ch po<br />

cel˘ch âechách, takÏe jsem neustále na cestách.<br />

Jak˘ je vበpracovní den?<br />

Martina: KaÏd˘ den koriguji butik: Jak budou vypadat figuríny <strong>ve</strong> v˘loze,<br />

jak má vypadat prodavaãka, jak se má chovat k zákazníkovi. V tom v‰em<br />

se promítá duch a osobnost návrháfie. V âechách se zatím pfiíli‰ nedafií<br />

módním agentÛm, takÏe ãesk˘ návrháfi je vût‰inou sám sobû záro<strong>ve</strong>À<br />

agentem, majitelem butiku, tím, kdo hlídá v˘robu, a také PR agenturou.<br />

Zaji‰Èuje <strong>ve</strong>‰ker˘ chod firmy, coÏ uÏ zdaleka není jen navrhování.<br />

Vût‰ina lidí si pfiedstavuje, Ïe módní návrháfi sedí u stolu a vytváfií návrhy.<br />

A Ïe za ním stojí nûjak˘ t˘m lidí, kter˘ jeho návrhy realizuje. Ale on je<br />

zatím vût‰inou v‰echno v jedné osobû. To, Ïe tady s TáÀou po dvaceti<br />

letech sedíme a máme svou prosperující módní znaãku, znamená, Ïe jsme<br />

dokázaly skloubit v˘tvarn˘ talent s podnikatelskou stránkou. Tady nejsou<br />

továrny, které by si najímaly módní návrháfie, tady neexistuje odûvní<br />

prÛmysl, kter˘ by fungoval jako v‰ude <strong>ve</strong> svûtû, kde vyjdete ze ‰koly a na<br />

va‰i diplomovou práci se jde podívat deset hledaãÛ talentÛ z továrny,<br />

ktefií jsou laãní po nové a ãerstvé krvi.<br />

Tohle je takové ãeské specifikum. Je to kaÏdodenní tvrdá práce, která má<br />

s navrhováním uÏ málo spoleãného. Jsem ‰éf své firmy. I kdyÏ mám tfieba<br />

jen deset zamûstnancÛ, tak mi fiízení zabírá tfii sta dní v roce. A kdyÏ uÏ<br />

potfiebuji navrhovat, tak se musím zastavit a fiíct si: „Teì si dám t˘den<br />

a musím to ze sebe dostat <strong>ve</strong>n.“<br />

Tatiana: MÛj den je zaplnûn˘ do poslední minuty, protoÏe kromû navrhování<br />

a tvofiení kolekcí se vûnuji také zakázkové tvorbû. Nejlépe se mi pracuje,<br />

kdyÏ jsem na jednom místû a nikdo mû neru‰í, protoÏe je to tvÛrãí<br />

záleÏitost, ke které potfiebuji klid. KdyÏ tvofiím kolekci pro módní pfiehlídku,<br />

jsem zavfiená v ateliéru. Kreslím, stfiíhám, zkou‰ím, aranÏuji. K zákaznicím<br />

mám individuální pfiístup a navrhuji jim ‰aty pfiímo na tûlo.<br />

Kde hledáte témata?<br />

Tatiana: Na tuto otázku nejsem schopná ani pofiádnû odpovûdût. Inspiruje<br />

mû prostfiedí, <strong>ve</strong> kterém Ïiji, nebo místa, kam cestuji. Nûkdy se projdu<br />

tfieba po louce, a najednou mám ideu, jindy mû inspiruje architektura, její<br />

detaily. Nasávám do sebe nûco, a na základû toho pfiijde idea. Nûkdy si<br />

skládám látku a dlouho pfiem˘‰lím a ãekám, aÏ se dostaví náhl˘ nápad.<br />

Hodnû umûlcÛ pracuje <strong>ve</strong> stresu, a vznikají tak krásné nápady. Já to jinak<br />

neÏ pod tlakem neumím. Dalo by se fiíci, Ïe to je i má hnací síla.<br />

Martina: Já mám taky termín. Termín, kdy musím pfiedat návrhy, termín,<br />

kdy musím skonãit v˘robu, termín, kdy musím pfiedat kolekci. Vím, Ïe<br />

kdyÏ se termín blíÏí, tak mám t˘den na to, abych vymyslela kolekci. SnaÏím<br />

se zavfiít doma, nebo nûkam odjet a soustfiedit se. Oprostit se od<br />

kaÏdodenních starostí a bûÏn˘ch vûcí, které mû v souvislosti s fiízením<br />

butiku zamûstnávají. Potfiebuji si vyãistit hlavu, aby z ní mohlo nûco<br />

smysluplného vypadnout. Na‰tûstí mi to moje rodina toleruje.<br />

Jste souãástí Czech Fashion Centre…<br />

Martina: AniÏ to byl zámûr, v centru Starého Mûsta vzniklo hned nûkolik<br />

butikÛ ãesk˘ch návrháfisk˘ch znaãek. Samo to vykrystalizovalo po nûjak˘ch<br />

deseti patnácti letech, kdy se návrháfii snaÏili postavit na vlastní nohy. Za<br />

tûmi butiky stojí vyzrálé osobnosti, které za sebou mají spoustu tvÛrãí<br />

práce, prodírání se byznysem a boj o udrÏení vlastní znaãky. V‰ichni se<br />

vyznaãují svou zcela originální tvorbou. A vût‰ina z nás má právû jen ten<br />

jeden butik. To je urãitû pfiitaÏlivé. DÛleÏitá je filozofie, která to doprovází<br />

a která vychází z poÏadavku vrcholné kvality, nejlep‰ích materiálÛ, osobního<br />

pfiístupu, osobní kontroly a pohlídání celkového vizuálního pÛsobení, které<br />

si u mû zákazník kupuje. I atmosféry prodeje. Pfiijde do mého butiku, kter˘<br />

nûjak vypadá, a tam se setká s mou znaãkou. Bude tam hrát taková<br />

a taková muzika, bude ho obsluhovat taková a taková paní a on bude<br />

design: Tatiana Kovafiíková<br />

mít pocit, Ïe mu to pfiineslo nûco víc, neÏ jen Ïe si koupil s<strong>ve</strong>tr. <strong>My</strong>slím,<br />

Ïe tomu je tak u v‰ech butikÛ, které se sdruÏily v CFC.<br />

Czech Fashion Centre vzniklo v létû roku 2006. Je nás momentálnû<br />

osm ãesk˘ch znaãek, osm autorsk˘ch butikÛ sídlících na Starém Mûstû.<br />

Je dobré, Ïe jsme se tu ocitli náhodou na jednom místû, znamená to<br />

prodejní devizu, lépe se nám dává o sobû vûdût. Vytvofiili jsme spoleãné<br />

webové stránky www.czechfashion.cz a logo CFC a zaãali jsme se<br />

prezentovat nejen individuálnû, ale také spoleãnû jako CZECH FASHION<br />

CENTRE. Neznamená to, Ïe tvofiíme stejnû. Ale dáváme najevo, Ïe<br />

jsme tady pohromadû. Pro kaÏdou <strong>ve</strong>lkou metropoli je typické, Ïe<br />

obchody podobného typu se nacházejí na podobné adrese. Informace,<br />

Ïe jsme tady na Starém Mûstû, je zajímavá. Proudí tu Ïivot, obohacujeme<br />

ãtvrÈ a ãtvrÈ obohacuje nás, vzájemnû se to kloubí. Máme i spoleãné<br />

zákaznice a pofiádáme spoleãné akce. Tfieba na Vánoce jsme v rámci<br />

boje proti anorexii pekli obrovsk˘ ãokoládov˘ dort, kter˘m jsme krmili<br />

modelky. Zajímav˘ byl také Africk˘ happening proti Ïenské obfiízce<br />

v ulicích Prahy, pofiádan˘ <strong>ve</strong> prospûch nadace Assante Kenya, kterou<br />

zaloÏila Lejla Abbasová.<br />

Kde v‰ude se va‰e modely dají koupit?<br />

Martina: SvÛj autorsk˘ butik vlastním jenom jeden, ale zastoupení znaãky<br />

mám v dal‰ích asi deseti buticích v âechách. Polovina m˘ch vûcí jde na<br />

export do Nizozemí. Dnes vládne <strong>ve</strong> svûtû pfiesycenost globálními<br />

znaãkami, pfii náv‰tûvû obchodního centra je úplnû jedno, jestli jste<br />

v Lond˘nû nebo Berlínû.<br />

Pro nás je tato situace pozitivní v tom, Ïe lidé zaãínají touÏit po nûãem<br />

odli‰ném, coÏ nahrává mal˘m znaãkám. A uÏ dávno neplatí, Ïe jen to,<br />

co je francouzské, je to pravé. Dnes se hledá jakákoliv originalita.<br />

Holandská agentka, kterou zaujaly mé vûci, zastupuje kromû mû je‰tû<br />

dal‰í dvû ãeské návrháfiky. SnaÏí se s na‰imi modely prorazit v Nizozemí<br />

a docela se jí to dafií.<br />

Tatiana: Modely znaãky Tatiana najdete v butiku na Starém Mûstû<br />

v Praze 1. V souãasné dobû se pfiipravuji na export do Itálie a ãást<br />

sv˘ch modelÛ prodávám do Bratislavy. Pro znaãku Tatiana je <strong>ve</strong>lmi<br />

dÛleÏit˘ i prodejní servis a doporuãení ke zkombinování modelÛ. ProtoÏe<br />

se jedná o módu, která je nadãasová, lze kombinovat modely z nové<br />

kolekce s modely kolekcí pfiede‰l˘ch.<br />

Na jak˘ch módních pfiehlídkách mÛÏeme va‰e modely vidût?<br />

Martina: Nabídek je spousta. Vybírám si akce, které jsou prestiÏní<br />

a kde budou prezentovány dal‰í znaãky, které jsou s mnou tvorbou<br />

v symbióze. Jednou z <strong>ve</strong>lk˘ch a kvalitních pfiehlídek je tfieba Fashion<br />

Week, naãasovan˘ na termín, kdy se mají <strong>ve</strong>fiejnosti pfiedstavit nové<br />

kolekce pro dal‰í sezonu.<br />

Pfiesídlením svého butiku na Staré Mûsto jsem získala zázemí i pro<br />

pofiádání módních pfiehlídek. Na prostoru 130 metrÛ ãt<strong>ve</strong>reãních jiÏ<br />

tfietím rokem pravidelnû prezentuji sv˘m zákazníkÛm a novináfiÛm<br />

novou kolekci pfii u<strong>ve</strong>dení do prodeje. Je to taková oslava po dokonãení<br />

díla a ohlas <strong>ve</strong>fiejnosti i médií je <strong>ve</strong>lik˘. Je to právû takové, jaké to chci mít.<br />

Tatiana: Pfiehlídky pofiádáme minimálnû tfiikrát do roka, vÏdy s novou<br />

kolekcí, jaro – léto, podzim – zima, a se spoleãenskou kolekcí. Svou<br />

jarní kolekci pfiedstavuji kaÏd˘ rok na pfiehlídce v Trojském zámku<br />

v Praze <strong>ve</strong> spolupráci se spoleãností Renault. Na‰e podzimní pfiehlídky<br />

se konají vÏdy v nûkterém z luxusních hotelÛ v centru Prahy. Kromû<br />

tûchto <strong>ve</strong>lk˘ch pfiehlídek probíhá po cel˘ rok spousta dal‰ích prezentací,<br />

z nichÏ si vybíráme ty nejzajímavûj‰í a nejprestiÏnûj‰í akce. Na‰e kolekce<br />

také pravidelnû prezentujeme v módních ãasopisech Harpers Bazaar,<br />

Elle, Marianne.<br />

6<br />

7


They were girls who didn’t ha<strong>ve</strong> anything to wear during<br />

their adolescence under a totalitarian regime and decided<br />

to do something about it. Nowadays, they are two ladies<br />

who ha<strong>ve</strong> won many design awards and taken part in<br />

se<strong>ve</strong>ral prestigious fashion shows and exhibitions, designers<br />

in whose cle<strong>ve</strong>r hands many unique clothing collections<br />

ha<strong>ve</strong> been created, owners of boutiques in the Old Town<br />

and creators of the Navarila-design® and Tatiana brands.<br />

What was the greatest benefit for you of the schools where you studied?<br />

Tatiana: I studied at the Secondary Industrial School of Textiles in Brno,<br />

which was focused not only on the artistic side of things, but also the<br />

practical side, so not only did we learn figural drawing, but also the technical<br />

approach. From the <strong>ve</strong>ry beginning I knew how technical drawings are<br />

created and what they would want from me in production. We had an<br />

amazing teacher, Mrs. Jaro‰ová, who backed gifted people. She helped<br />

us a lot, always supported us, got us out of trouble and pointed us in the<br />

right direction. We were a good crowd and took part in “Young Fashion<br />

Designer” shows. After finishing school I mo<strong>ve</strong>d to Prague and devoted<br />

myself to modeling. I studied at DAMU too for a while because I wanted<br />

to do historical costumes, but unfortunately they didn’t open that studio<br />

so I was thrown together with set designers where I disco<strong>ve</strong>red that I<br />

was inclined more towards contemporary fashion than the theatre and<br />

history.<br />

Martina: In general it is true in any field that a good environment refines<br />

taste and if there is a personality at the school who is able to catch your<br />

attention, the subject in question seems all the most interesting to you.<br />

I studied fashion design at the Academy of Arts, Architecture and Design<br />

and one semester of design with Bofiek ·ípek who taught me quite a<br />

good method. You take a submission, which has no relation whatsoe<strong>ve</strong>r<br />

to your profession. You think up a theme, which you subordinate e<strong>ve</strong>rything<br />

to and from which you do not deviate. This was my best period at the<br />

uni<strong>ve</strong>rsity, when Bofiek came and began to treat us completely differently<br />

to the professors who told us whether the bow should be at the back<br />

or the front. He suddenly said: Now forget about which field you are<br />

working in, go to the library and study e<strong>ve</strong>rything you can about the muse<br />

Erato and about what she lo<strong>ve</strong>s. I will gi<strong>ve</strong> you a week and then I want<br />

you to come and create a gift for this muse. Create it in the field you<br />

ha<strong>ve</strong> devoted yourself to. And you can work together. That time we<br />

really did join together and created a whole palace for Erato. We were<br />

completely enthralled by it and it ended up as a large exhibition. Students<br />

from various fields cooperated on it and e<strong>ve</strong>ryone created something<br />

related to their discipline. Costumes, materials, furniture and lettering. It<br />

was such a refreshing and superb approach that I still use it today.<br />

When I start to think about a new collection, the first thing I do is determine<br />

the supporting theme, which I then try to learn as much as possible about,<br />

subsequently subordinating my work to this. And whether a skirt will<br />

reach below the knee or abo<strong>ve</strong> the knee is subordinate to that vision I<br />

am backing. This forces me to constantly learn new things and also to<br />

meet with people from other fields who can gi<strong>ve</strong> me something new in<br />

terms of my work. Cooperation with them is <strong>ve</strong>ry interesting for me.<br />

Martina Nevafiilová<br />

and Tatiana Kovafiíková on the front<br />

line of CZECH FASHION<br />

a combination of viscose and polyester. The collection has been photographed<br />

at Hole‰ovice harbor and has a sort of spirit of water, summer, holidays,<br />

light violet coloring, sil<strong>ve</strong>r, black, turquoise, green and brown, in striped<br />

and plain combinations.<br />

But these are only pivotal in knits of the winter collection. We will be<br />

starting sale of the DESERT collection this August, thematically inspired<br />

by my trip to Morocco and the Sahara desert - in colors of the earth,<br />

sand and sky.<br />

All of my models are manufactured in knitting mills in the Czech Republic.<br />

And the thing that delighted me the most with regards to knitwear is<br />

that I create my collection starting from the <strong>ve</strong>ry first thread. I am not in<br />

any way dependent on the offer of materials, I draw my designs on design<br />

paper and they bring them to life in the factory on knitting machines.<br />

E<strong>ve</strong>n when producing 3000 items, e<strong>ve</strong>ry model manufactured passes<br />

through my hands. It couldn’t work any other way. If I want to achie<strong>ve</strong><br />

the promised quality and the result to be in line with my vision, I visit the<br />

factory e<strong>ve</strong>ry week to check things out.<br />

Personal experience in the field is <strong>ve</strong>ry important in my line of work.<br />

When explaining my ideas, I <strong>ve</strong>ry often find myself in the situation where<br />

apparently this or that is not possible, the machine can’t do that or the<br />

seamstress can’t sew that. In my collections I touch on the boundaries<br />

of what can be manufactured from knitted material and an academic<br />

education would not be enough here. Luckily, before I studied at the<br />

Academy of Arts, Architecture and Design, I worked in the operations<br />

section of the Triola clothing factory. And I use the experiences gained<br />

there a lot.<br />

Tatiana: Apart from a boutique, I also ha<strong>ve</strong> a workshop in the Old Town<br />

- a studio with se<strong>ve</strong>ral skilful tailors where model series and custom made<br />

pieces are created. I also manufacture short-run collections in a small<br />

workshop just outside of Prague. The style of fashion I create is based<br />

on clean lines and perfect cuts. It is a <strong>ve</strong>ry feminine style, which is underlined<br />

by fine details. I mostly use materials that I import from France, Spain and<br />

Italy. <strong>My</strong> collection this year is slightly inspired by the 80s and is based on<br />

bold colors - turquoise, yellow, green and mau<strong>ve</strong>... but I am keeping the<br />

base in black and white. I also used lots of floral patterns and work a lot<br />

here with frills. You will find tunics, flared dresses, button-through dresses,<br />

suits and also cigarette-leg trousers in the collection.<br />

horní foto / top: Martina Nevafiilová z pfiehlídky v butiku / at her boutique fashion show<br />

dolní foto / bottom: Tatiana Kovafiíková (foceno v hotelu Alcron / photographed at the Alcron)<br />

What are your collections like?<br />

Martina: I specialize in knitted short-run original clothing. From the beginning<br />

I felt the need to differentiate my original creations for presentation and<br />

apart from that to create my own short-run collection for sale, but o<strong>ve</strong>r<br />

time I came to understand that the art is in the series carrying my designer’s<br />

signature, being individual and at the same time being wearable. So<br />

nowadays e<strong>ve</strong>n at fashion shows I only present my series creations.<br />

I ha<strong>ve</strong> prepared a fresh collection for this summer, made of cool yarns -<br />

To what extent do you follow fashion trends?<br />

Tatiana: I do follow the trends, but can’t say that I copy them or fully<br />

subordinate myself to them. But I do pay attention to them because I<br />

understand this as part of the world of fashion. New details appear there<br />

for me. It sometimes happens to me that I find something that I created<br />

a few years ago elaborated in a <strong>ve</strong>ry similar fashion in a foreign magazine.<br />

Because fashion de<strong>ve</strong>lops, similar models could be created in various<br />

places around the world.<br />

design: Tatiana Kovafiíková<br />

8 9


Martina: I am always dubious when they call me from fashion magazines<br />

asking what we will be wearing next year. I don’t know, I don’t follow it<br />

all that much and my answer to questions such as “which sort of slee<strong>ve</strong>s<br />

will be in next season” is that I can only recommend my own ones. I<br />

don’t think it is the task of the fashion designer to know what is going to<br />

be worn; that is rather the job of the fashion stylist. In my opinion the<br />

designer should bring something new to fashion, present their absolutely<br />

subjecti<strong>ve</strong> view, their opinion. I e<strong>ve</strong>n think that nowadays in this wide<br />

range of clothing, which we are flooded with from all sides, the more<br />

subjecti<strong>ve</strong> the approach, the better.<br />

Do you ha<strong>ve</strong> any specific favorite materials that you enjoy creating your<br />

clothes with?<br />

Tatiana: I use anything that takes my fancy. If I like a material, I don’t care<br />

if it is polyester or silk. The important thing is for it to be of good quality,<br />

pleasant and effecti<strong>ve</strong>. We select materials at material trade fairs, in Paris<br />

for example. You used to ha<strong>ve</strong> to go abroad to find beautiful materials,<br />

but nowadays suppliers already bring their offer to the Czech Republic<br />

and material deli<strong>ve</strong>ries are then <strong>ve</strong>ry quick.<br />

Martina: I work in a completely different way. I select my yarns from<br />

manufacturers’ catalogues according to the new color charts and material<br />

composition. I also buy yarn from Germany and Italy. O<strong>ve</strong>r the ten years<br />

that we ha<strong>ve</strong> been operating as a larger company I ha<strong>ve</strong> not had any<br />

problems with contacts. Companies accommodate my requirements<br />

and for example use special dyes only for my specimen collection, in that<br />

they expect manufacture of this to be implemented. After color matching<br />

and manufacture of the specimen collection has ended, the two-month<br />

contracting period for gaining orders begins. When these ha<strong>ve</strong> been<br />

concluded, our greatest work begins because we ha<strong>ve</strong> to calculate material<br />

consumption le<strong>ve</strong>ls, order it and prepare the cutting and technical<br />

documentation for factory production. Then comes a three-month period<br />

when the actual production takes place. This is currently performed in<br />

three factories, scattered around the whole of the Czech Republic, so I<br />

am always on the mo<strong>ve</strong>.<br />

What is your working day like?<br />

Martina: I make adjustments to the boutique e<strong>ve</strong>ry day: What the<br />

dummies in the window are going to look like, what the sales assistant<br />

should look like and how she should act towards customers. The<br />

designer’s spirit and personality is projected into all of this. For the<br />

time being fashion agents are not seeing much success in the Czech<br />

Republic, so a Czech designer is mostly his or her own agent, owner<br />

of the boutique, the person who monitors production and also the<br />

PR agency all in one. They ensure the o<strong>ve</strong>rall running of the business,<br />

which entails a great deal more than only designing.<br />

Most people imagine that a fashion designer sits at a table and creates<br />

designs. And behind them is a team of people who make the designs a<br />

reality. But the designer is mostly all of this in one. The fact that we are<br />

sitting here with TáÀa after twenty years and ha<strong>ve</strong> our own prospering<br />

fashion label, means that we ha<strong>ve</strong> been able to combine creati<strong>ve</strong> talent<br />

with the commercial side of things. There are no factories here that would<br />

hire fashion designers; there is no clothing industry here that functions<br />

like elsewhere in the world, where you lea<strong>ve</strong> school and ten talent scouts<br />

from the factories come to look at your diploma work hungry for new<br />

fresh blood.<br />

This is a sort of Czech specific. It is day-to-day hard work, which has<br />

little to do with designing itself. I am the boss of my company. Although<br />

I may only ha<strong>ve</strong> ten employees, management takes up three hundred<br />

days in the year. And then when I need to do some designing, I ha<strong>ve</strong><br />

to stop and say, right, I’m going to take a week off now and I “ha<strong>ve</strong><br />

design: Tatiana Kovafiíková<br />

to get it out of myself”.<br />

Tatiana: <strong>My</strong> day is filled to the <strong>ve</strong>ry last minute because apart from<br />

designing and creating collections I also make clothes to order. I work<br />

best when I am in one place and nobody disturbs me, because this is a<br />

creati<strong>ve</strong> matter, which I need peace and quiet for. When I am creating<br />

a collection for a fashion show, I am shut away in the studio. I draw, cut,<br />

try things out and arrange things. I take an individual approach to customers<br />

and design their clothes to perfectly suit their figure.<br />

Where do you look for themes?<br />

Tatiana: I can’t really answer that question properly. I am inspired by the<br />

environment in which I li<strong>ve</strong>, or the places I tra<strong>ve</strong>l to. Sometimes I may<br />

be walking through a field and suddenly I get an idea, at other times I am<br />

inspired by architecture, some detail of it. I suck something into myself<br />

and the idea comes on the basis of this. Sometimes I fold material and<br />

think for a long time and wait until an idea suddenly strikes me. Lots of<br />

artists work in a stressful environment and beautiful ideas are thus created.<br />

I can’t do things any other way than under pressure. You could e<strong>ve</strong>n say<br />

that is my driving force.<br />

Martina: I also work to a deadline. A deadline when I ha<strong>ve</strong> to hand o<strong>ve</strong>r<br />

designs, a deadline when I ha<strong>ve</strong> to finish manufacturing and a deadline<br />

when I ha<strong>ve</strong> to hand o<strong>ve</strong>r a collection. I know that when the deadline is<br />

closing in I ha<strong>ve</strong> a week to think up a collection. I try to shut myself away<br />

at home or to go somewhere and concentrate. Free myself from e<strong>ve</strong>ryday<br />

design: Martina Nevafiilová<br />

worries and regular things, which keep me busy in relation to managing<br />

the boutique. I need to clear my head for something meaningful to come<br />

out of it. Thankfully my family tolerates this.<br />

You are part of the Czech Fashion Centre…<br />

Martina: It was not intentional that se<strong>ve</strong>ral boutiques with Czech designer<br />

labels sprung up at the same time in the center of the Old Town. This<br />

just crystallized o<strong>ve</strong>r ten to fifteen years when designers where trying to<br />

stand on their own two feet. Mature personalities stand behind these<br />

boutiques, with a lot of creati<strong>ve</strong> work behind them, a struggle though<br />

the world of business and a battle to maintain their own brands. All are<br />

characterized by their completely original creations. And most of us ha<strong>ve</strong><br />

only one boutique. This certainly is attracti<strong>ve</strong>. An important thing is the<br />

philosophy which accompanies this and which results from the demand<br />

for supreme quality, the best materials, a personal approach, personal<br />

control and an eye for the o<strong>ve</strong>rall visual effect, which the customer buys<br />

from me. And also the atmosphere of the sale. People come to my<br />

boutique, which looks a certain way, and meet my brand there. A certain<br />

sort of music will be playing there, they will be ser<strong>ve</strong>d by a certain woman<br />

and will ha<strong>ve</strong> the feeling that this has gi<strong>ve</strong>n them more than just the fact<br />

that they ha<strong>ve</strong> bought a sweater. I think this goes for all of the boutiques<br />

that are associated in the CFC.<br />

The Czech Fashion Centre was created in the summer of 2006. There<br />

are currently eight Czech brands, eight boutiques selling original clothing<br />

in the Old Town. It is a good thing that by chance we all found oursel<strong>ve</strong>s<br />

in one spot, this being a good sales device allowing us to better let people<br />

know about us. We ha<strong>ve</strong> created a joint website - www.czechfashion.cz<br />

and the CFC logo and ha<strong>ve</strong> started to present oursel<strong>ve</strong>s not only individually,<br />

but also together as the CZECH FASHION CENTRE. This doesn’t mean<br />

that we create the same things. But we are letting it be known that we<br />

are here together. It is typical for e<strong>ve</strong>ry large city for shops of a similar<br />

type to be found at a similar address. The information that we are here<br />

in the Old Town is interesting. Life flows through here, we enrich the<br />

city district and the city district enriches us; there is a synergy here. We<br />

also ha<strong>ve</strong> common customers and hold joint e<strong>ve</strong>nts. For example at<br />

Christmas we baked a huge chocolate cake, which we fed models with,<br />

to highlight the fight against anorexia. The African e<strong>ve</strong>nt against female<br />

circumcision held in the streets of Prague was also interesting, held for<br />

the benefit of the ASSANTE KENYA foundation, which was established<br />

by Lejla Abbasová.<br />

Where is it possible to buy your designs?<br />

Martina: I only own one boutique with my original clothing, but my brand<br />

is represented in another ten boutiques around the Czech Republic. Half<br />

of my goods are exported to the Netherlands. The world is currently<br />

o<strong>ve</strong>rsaturated with global brands; when you visit a shopping center it<br />

makes no difference at all whether you are in London or in Berlin.<br />

The situation is a positi<strong>ve</strong> one for us in that people are beginning to long<br />

for something different, which puts the ball into the court of small brands.<br />

And it hasn’t held true for a long time that only French goods are the<br />

real thing. Nowadays any kind of originality is sought after. The Dutch<br />

agent who was impressed by my things represents another two Czech<br />

designers as well as me. He is trying to break into the Netherlands with<br />

our models and is doing quite well.<br />

Tatiana: Tatiana brand designs can be found in the boutique in the Old<br />

Town in Prague 1. Export to Italy is currently being arranged and I sell<br />

some of my models to Bratislava. Sales service and recommendations<br />

for combination of models are also <strong>ve</strong>ry important for the Tatiana brand.<br />

Because this concerns timeless fashion, it is possible to combine models<br />

from the new collection with models from the previous collections.<br />

At which fashion shows can we see your designs?<br />

Martina: There are lots of offers. I choose the e<strong>ve</strong>nts that are prestigious<br />

and where other brands that are in symbiosis with my creations will be<br />

presented. One of the largest and best shows is Fashion Week, timed<br />

to coincide with the date on which new collections for the next season<br />

are supposed to be presented to the public.<br />

By moving my boutique to the Old Town, I also gained a base for holding<br />

fashion shows. For the third year now I regularly present my new collection<br />

in an area of 130 square meters to customers and journalists during a<br />

sales launch. It is a sort of celebration after finishing the work and the<br />

reception by the public and the media is great. It is exactly the way I want<br />

to ha<strong>ve</strong> it.<br />

Tatiana: We hold fashion shows at least three times a year, always with<br />

a new collection, spring - summer, autumn - winter and with an e<strong>ve</strong>ning<br />

wear collection. I present my spring collection e<strong>ve</strong>ry year at the show in<br />

the Troja Chateau in Prague in cooperation with Renault. Our autumn<br />

shows always take place in one of the luxury hotels in the center of<br />

Prague. Other than these large shows, lots of other presentations take<br />

place e<strong>ve</strong>ry year, from which we choose the most interesting and most<br />

prestigious e<strong>ve</strong>nts. We also regularly present our collections in Harpers<br />

Bazaar, Elle and Marianne.<br />

Foto obsah str. 2 a Tatiana Kovafiíková str. 8.: Vûroslav Sixt (pro fashion editorial „Atelier ãeské<br />

módy“ v ãasopise Burda ã. 6 /2008). / Photo content page 2 and Tatiana Kovafiíková page 8:<br />

Vûroslav Sixt for the fashion editorial “Atelier Ceske Mody” for the magazine Burda No. 6 /2008.<br />

10<br />

11


Roman Paulus, nov˘ ‰éfkuchafi hotelu Radisson SAS<br />

Alcron, pfii‰el do Alcronu z praÏského hotelu Hilton,<br />

kde pÛsobil na pozici Sous Chef restaurace CzecHouse<br />

Grill & Rotisserie. Stejnû jako jeho pfiedchÛdce Jifií ·tift<br />

má i Roman Paulus za sebou zajímavé zahraniãní zku‰enosti.<br />

Svou kariéru odstartoval na poãátku 90. let v Rakousku<br />

a v roce 1999 se pfiemístil do známého hotelu Savoy<br />

v Lond˘nû. Poté se vypravil na cestu kolem svûta na<br />

zaoceánské lodi Queen Elisabeth, na které strávil pÛl<br />

roku. Po návratu v roce 2000 jiÏ zaãal pracovat pro<br />

hotely Hilton, nejpr<strong>ve</strong> <strong>ve</strong> Vídni a od roku 2002 v Praze.<br />

Roman Paulus pro‰el také nûkolika v˘znamn˘mi profesními<br />

‰koleními, napfiíklad The Emirates Academy of Hospitality<br />

Management, která je odnoÏí nejznámûj‰í hotelové ‰koly<br />

svûta Ecole hôtelière de Lausanne. Byl také na stáÏi<br />

v restauracích ocenûn˘ch michelinskou hvûzdou (La<br />

Pergola v ¤ímû nebo Maison du Boeuf v Bruselu). V roce<br />

2004 se stal Mlad˘m manaÏerem roku, kterého pravidelnû<br />

vyhla‰uje Národní federace hotelÛ a restaurací âR.<br />

Vládu nad hotelovou<br />

kuchyní pfievzal<br />

Roman Paulus<br />

Co vás pfii<strong>ve</strong>dlo k oboru gastronomie?<br />

Chtûl jsem b˘t kuchafiem uÏ od dûtství. Na fotografii z dûtského<br />

ma‰karního bálu, kde mi byly asi tfii roky, uÏ jsem mûl na hlavû kuchafiskou<br />

ãepici. Jifií ·tift, mÛj pfiedchÛdce v roli ‰éfkuchafie hotelu Alcron, ãepici<br />

nenosil, a tak se teì mnoho lidí diví, Ïe já ji mám pofiád na hlavû. Hlavní<br />

dÛvod je ten, Ïe jsem se chtûl stát kuchafiem právû kvÛli té ãepici.<br />

A jenom proto, Ïe mám teì nûjakou pozici, si ji nenechám vzít. To,<br />

co jsem si pfiedstavoval, se mi vrchovatû splnilo. MÛÏu dûlat, co mû<br />

baví, mÛÏu cestovat a nauãit se mnoho nového vãetnû cizích jazykÛ,<br />

a navíc jsem za to placen, takÏe je to pro mû ideální profese.<br />

Co vám pfiinesl pobyt v zahraniãí?<br />

KdyÏ jsem byl <strong>ve</strong> druhém roãníku oboru kuchafi-ãí‰ník, probûhla sametová<br />

revoluce. Brzy po ní dostalo pár uãÀÛ nabídku odjet studovat do Rakouska.<br />

PÛvodnû mû nevybrali, ale protoÏe nám v‰em bylo tepr<strong>ve</strong> 16 let, mnoho<br />

m˘ch spoluÏákÛ, ktefií tam odjeli, se do 14 dnÛ vrátilo zase zpátky do<br />

âech. Najednou zvonil telefon, jestli chci je‰tû jet. Tak jsem odjel a vrátil<br />

jsem se o 11 let pozdûji. Moc se mi ta práce líbila. Zaãal jsem sbírat<br />

kontakty, protoÏe jsem vûdûl, Ïe se nebudu chtít jen tak vracet. Dnes je<br />

praÏská gastronomie super, v‰echny moÏnosti a suroviny tu jsou, ale to<br />

je aÏ posledních deset let. Dfiív to takové nebylo. TakÏe jsem dostudoval<br />

v Rakousku. Ale nemyslím si, Ïe bych se v zahraniãí nauãil nûjak lépe vafiit.<br />

DÛleÏitá na tom je zku‰enost, jak ãlovûk poznává cizí kultury a musí se<br />

umût postarat sám o sebe. To je obohacující. Ví to kaÏd˘, kdo cestoval.<br />

Samozfiejmû to mûlo pro mû také gastronomick˘ pfiínos, ale dobfie vafiit<br />

se dnes mÛÏete nauãit i v Praze. Cestování bych ale rozhodnû doporuãoval.<br />

Sice to uÏ není finanãnû tak lákavé jako dfiív, ale peníze nemÛÏou b˘t ta<br />

hlavní motivace. Ta musí b˘t nûkde jinde.<br />

Do jaké míry se drÏíte dan˘ch receptÛ a do jaké míry experimentujete?<br />

Je to tak pÛl na pÛl. Caesar salát se mûnit moc nedá, je to celosvûtov˘<br />

fenomén, kter˘ zÛstává stále zhruba stejn˘. Ale urãitû se dá vÏdycky<br />

nûco nûkam posouvat. Je to asi jako <strong>ve</strong> v‰em. VizionáfiÛ bûhá po svûtû<br />

jen pár a drtivá vût‰ina z nás pfiebírá to, co vymyslí jiní. Kuchafii, ktefií<br />

dnes udávají trendy, jsou jako umûlci v designu – z polévky se koufií,<br />

ale je studená, tenk˘ lupínek chutná jako opravdová kre<strong>ve</strong>ta. Jsou to<br />

bláznivé vûci, ale pomalu se dostávají do normální gastronomie. Urãitû<br />

ménû neÏ tito vizionáfii, ale experimentujeme samozfiejmû taky,<br />

a snaÏíme se na‰e recepty stále pfiizpÛsobovat nov˘m surovinám<br />

a trendÛm, které na trh pfiicházejí. Jedná se o jednoduchou kuchyni<br />

z tûch nejlep‰ích surovin, Ïádné sloÏité vafiení. Brambory musejí b˘t<br />

brambory a musejí chutnat jako brambory. Lidé chtûjí, aby na talífii na‰li<br />

to, co si objednali z lístku.<br />

V hotelu Alcron se jiÏ tradiãnû pouÏívají k pfiípravû pokrmÛ biopotraviny.<br />

Budete v tom pokraãovat?<br />

Samozfiejmû. Budeme se snaÏit nabídku je‰tû roz‰ífiit, napfiíklad v oblasti<br />

s˘rÛ. Rádi bychom se také s farmáfii domluvili na odchovu drÛbeÏe,<br />

která by byla hned od poãátku urãena pro nበhotel. Produkce biopotravin<br />

je u nás ale stra‰nû málo. Pro farmáfie je sice v˘hoda, Ïe v‰echno prodají,<br />

ale na druhou stranu je to nenutí vyrábût nûco nového. Je tam omezená<br />

‰kála chutí a produktÛ. Staãí jim vyrábût tvaroh, protoÏe ho v‰echen<br />

prodají a víc mléka na dal‰í produkty nemají. Ale snad se to ãasem<br />

zmûní, protoÏe poptávka po biopotravinách pravdûpodobnû poroste.<br />

Zmûní se se zmûnou ‰éfkuchafie také jídelní lístek?<br />

Pomineme-li sezonní vlivy na jídelní lístek, urãitû se v nûm odrazí<br />

i zmûna ‰éfkuchafie, protoÏe kaÏd˘ ãlovûk je jin˘ a kaÏd˘ ãlovûk má<br />

k práci jin˘ pfiístup. Za deset let provozu hotelu se tu uvafiila vût‰ina<br />

pokrmÛ, co se uvafiit dala, takÏe se to v obmûnách bude zase vracet.<br />

Jifií ·tift tady od<strong>ve</strong>dl <strong>ve</strong>lk˘ kus práce a rozhodnû je na co navazovat.<br />

Jsem tu ale jen 14 dní, tak si nechám <strong>ve</strong>lká prohlá‰ení na pozdûji.<br />

Co nejradûji vafiíte?<br />

Baví mû v‰echno, ale dávám pfiednost pfiedkrmÛm, polévkám a dezertÛm.<br />

Právû u dezertÛ jsme udûlali zatím nejvût‰í zmûnu.<br />

Co nejradûji jíte?<br />

Kolikrát uÏ jsem si fiíkal, Ïe si musím na tuto otázku vymyslet nûjakou<br />

chytrou odpovûì, ale vÏdycky na to zapomenu. Mnû prostû chutná<br />

dobré jídlo. V kuchyni toho ãlovûk moc nesní, protoÏe stále inhaluje<br />

vÛni jídla, tak nemá chuÈ jíst. KdyÏ pak vyjde na ulici a zaãne d˘chat<br />

ãist˘ vzduch, tak najednou dostane hlad. Doma si vût‰inou vafiím<br />

tûstoviny nebo nûco jiného neÏ v práci, aby byla nûjaká zmûna. Chutná<br />

mi rÛznorodá strava.<br />

Co vy a ryby? ZÛstane Alcron rybí restaurací?<br />

KdyÏ jsem byl oslo<strong>ve</strong>n, abych napsal nûjak˘ recept nebo sestavil nûjaké<br />

menu, tak to vÏdy dopadlo tak, Ïe to bylo rybí menu. Nûjak mû ty ryby<br />

vÏdycky pfiitahovaly. MoÏná je to tím, Ïe se s nimi dobfie pracuje. Je<br />

jich rozmanitá ‰kála nejen v kvalitû a chuti masa, ale i v barvách<br />

a tvarech. Dají se z nich udûlat rÛzné vûci, z ryb je moÏné vytváfiet<br />

hezãí jídla neÏ z jakéhokoli jiného masa. Je úÏasné, v jaké kvalitû se tu<br />

mofiské ryby dnes dají pofiídit. Ryby budou vÏdy hlavní souãástí restaurace<br />

Alcron. Máme hosty, ktefií na to byli doteì zvyklí. Restaurace Alcron<br />

se záro<strong>ve</strong>À vyznaãuje individuálním pfiístupem k hostÛm, jejichÏ pfiáním<br />

se snaÏíme vÏdy vyhovût. Pokud pfiijdou s nûjakou vlastní in<strong>ve</strong>ncí,<br />

a chtûjí vyzkou‰et nûco nového, tak jim to mÛÏeme pfiipravit. A kdyÏ<br />

si udûláte rezervaci pro deset lidí, tak mÛÏete poÏádat o exkluzivní<br />

uzavfiení restaurace. Je to ojedinûl˘ prostor nejen v Praze a v celé na‰í<br />

republice, ale moÏná je‰tû dál.<br />

Jak˘ zpÛsob pfiípravy ryb byste hostÛm doporuãil?<br />

Tfieba po‰írování v olivovém oleji, kde se ryba s olejem a kofiením<br />

vakuovû zabalí, a pfiipravuje se pfii teplotû okolo 70 stupÀÛ. Není potom<br />

mastná, jen si z oleje a kofiení <strong>ve</strong>zme chuÈ. Je to ‰etrn˘ a <strong>ve</strong>lice chutn˘<br />

zpÛsob pfiípravy ryb, kter˘ se hodí tfieba pro kamenáãe nebo lososa,<br />

protoÏe ten je sám o sobû pomûrnû tuãn˘, ale kdyÏ se pfiipravuje takhle<br />

‰etrnû a pomalu, ryba je pak neuvûfiitelnû ‰Èavnatá.<br />

Jaké konkrétní gastronomické události ãekají na na‰e hosty v letní sezonû?<br />

Pfiíjemného letního poãasí vyuÏijeme, abychom mohli hostÛm nabídnout<br />

‰irokou paletu masa, které pro nû pfiipravíme na grilu. Hosté se budou<br />

moci v parn˘ch dnech ochladit zmrzlinov˘mi poháry obohacen˘mi<br />

o nejrÛznûj‰í druhy letního ovoce. Plánujeme také speciální pivní menu,<br />

protoÏe pivo má v gastronomii ‰iroké vyuÏití. Dá se zafiadit od pfiedkrmu<br />

pfies polévku a hlavní jídlo aÏ po dezert. Z tmav˘ch piv, která jsou lehce<br />

nasládlá, se dá perfektnû udûlat tfieba zmrzlina, která je vynikající<br />

v kombinaci s perníkov˘m dezertem.<br />

Do jaké míry se na pozici ‰éfkuchafie zmûní náplÀ va‰í práce?<br />

Doufám, Ïe mÛj pfiím˘ pobyt v kuchyni nebude pfiíli‰ omezen jin˘mi<br />

ãinnostmi. Pofiád si myslím, Ïe jsem kuchafi, kter˘ má vafiit, a budu se snaÏit<br />

v rámci moÏností eliminovat kanceláfiskou práci. Jak dalece se mi to ale<br />

podafií, to nevím. V dobû, kdy máme plné obû restaurace, tak je samozfiejmû<br />

moje místo v kuchyni, a mûlo by to tak zÛstat. Jsem moc rád, Ïe tu pro<br />

na‰e hosty pofiádáme lekce vafiení, coÏ mi pomÛÏe nejen udrÏovat kontakt<br />

s vafiením, ale navázat ho také pfiímo s na‰imi hosty.<br />

Jak se vám v Alcronu líbí?<br />

Líbí se mi tady od prvního dne. Jsem rád, Ïe jsem dostal tuto moÏnost,<br />

a budu se snaÏit, abych nikoho nezklamal. Mûl jsem sen stát se ‰éfkuchafiem<br />

hotelu. Alcron je hotel s vynikajícím jménem a skvûlou tradicí. Doufám,<br />

Ïe tu budu moci zuÏitkovat zku‰enosti, které jsem za svou kariéru<br />

nasbíral, a Ïe i pro mû bude tato zku‰enost pfiínosem a posunem<br />

v kariéfie. Pfied námi je je‰tû mnoho práce, a bude lep‰í, kdyÏ za nás<br />

budou mluvit ãiny, ne já sám.<br />

12<br />

13


Roman Paulus Takes O<strong>ve</strong>r<br />

the Hotel Kitchen<br />

Roman Paulus, the chef at the Radisson SAS Alcron,<br />

came to the hotel from the Prague Hilton, where he<br />

ser<strong>ve</strong>d as sous chef in the CzecHouse Grill & Rotisserie.<br />

Like Jifií ·tift, his predecessor at the Alcron, Roman<br />

Paulus also brings interesting experience from abroad<br />

to the job. He began his career at the beginning of the<br />

1990s in Austria and in 1999 mo<strong>ve</strong>d to the celebrated<br />

Savoy Hotel in London. He then tra<strong>ve</strong>led the world<br />

while working on the Queen Elizabeth ocean liner for<br />

half a year. After his return in 2000 Paulus began working<br />

for Hilton hotels, first in Vienna and, beginning in 2002,<br />

in Prague. Roman Paulus has graduated from se<strong>ve</strong>ral<br />

prestigious professional schools including the Emirates<br />

Academy of Hospitality Management, an offshoot of the<br />

most famous hotel school in the world, Ecole Hoteliere<br />

de Lausanne. He also ser<strong>ve</strong>d internships at restaurants<br />

boasting Michelin stars (La Pergola in Rome and Maison<br />

du Boeuf in Brussels). In 2004 he was named Young<br />

Manager of the Year in the annual contest sponsored<br />

by the Czech National Federation of Hotels and Restaurants.<br />

How did you end up in the culinary arts?<br />

I wanted to be a chef e<strong>ve</strong>r since I was child. A photo from a masquerade<br />

party when I was about three years old already shows me with a chef’s<br />

hat. Jifií ·tift, my predecessor at the Hotel Alcron, didn’t wear a hat and<br />

now people are a little surprised to always see me with one on my head.<br />

The main reason I wanted to become a chef was that hat and I don’t<br />

intend to stop wearing it just because I’<strong>ve</strong> landed an excellent job. All of<br />

my expectations ha<strong>ve</strong> been generously fulfilled. I am able to do something<br />

I enjoy; I can tra<strong>ve</strong>l and learn a lot of new things, including foreign languages,<br />

all while getting paid. So for me, this is an ideal profession.<br />

What has working abroad meant for you?<br />

The Vel<strong>ve</strong>t Revolution arri<strong>ve</strong>d when I was in the second year of the<br />

cook/waiter class. Soon afterwards se<strong>ve</strong>ral apprentices recei<strong>ve</strong>d offers<br />

to study in Austria. I wasn’t originally chosen, but since we were all<br />

sixteen at the time, many of my classmates came home after being<br />

away for only two weeks. And then the phone rang and they asked<br />

me if I wanted to go. So I went and came back ele<strong>ve</strong>n years later. I<br />

really lo<strong>ve</strong>d that work. Knowing that I didn’t want to go back to the<br />

Czech Republic just for the sake of returning home, I started to collect<br />

contacts. Today the food in Prague is fantastic, with all the possibilities<br />

and ingredients, but it’s only been that way for the last ten years. It<br />

wasn’t like that before, and that’s why I finished my studies in Austria.<br />

Ne<strong>ve</strong>rtheless, I don’t think I learned how to cook better abroad. The<br />

important thing is the experience of learning about different cultures<br />

and knowing how to take care of yourself. That is the valuable experience<br />

gained by anyone who has tra<strong>ve</strong>led. Naturally, I gained a lot of culinary<br />

skills and knowledge during this time, but today one can learn how to<br />

cook well in Prague, too. I would definitely recommend tra<strong>ve</strong>ling. And<br />

while it isn’t as cheap as before, money can’t be one’s main goal.<br />

Motivation needs to come from somewhere else.<br />

To what degree do you stick to established recipes and to what extent<br />

do you experiment?<br />

It’s about half and half. It isn’t possible to change a Caesar salad much;<br />

this dish is an international phenomenon that remains roughly the<br />

same where<strong>ve</strong>r you go. But it’s always possible to expand things a bit.<br />

That’s probably true for just about anything. There are only a few true<br />

visionaries in the world and the majority of us adopt the thoughts of<br />

others. Chefs creating trends today are like designers – the soup is<br />

smoking but it’s cold; that flake tastes like real shrimp. They’re wild<br />

things, but slowly they become part of standard culinary fare. Though<br />

definitely less than these visionaries, I naturally also experiment; I am<br />

always trying to adapt our recipes to new ingredients and trends that<br />

appear on the market. This concerns simple dishes made from the<br />

<strong>ve</strong>ry best ingredients, not complicated cooking. Potatoes must be<br />

potatoes while also tasting like potatoes. People want the food that<br />

arri<strong>ve</strong>s on their plate to be what they ordered from the menu.<br />

The use of organic ingredients is already standard practice at the Hotel<br />

Alcron. Do you plan to continue?<br />

Of course. And we will try to expand the offer e<strong>ve</strong>n further to include,<br />

for example, cheese. I would also like to make an agreement with poultry<br />

producers to raise meat specifically for our hotel. But organic food<br />

production in this country is still <strong>ve</strong>ry limited. While it’s definitely an<br />

advantage for farmers to sell e<strong>ve</strong>rything they grow, it does not force them<br />

to try cultivating something new. There is a limited range of products<br />

and flavors being grown in this country. It’s enough for them, say, to<br />

produce cottage cheese; they sell e<strong>ve</strong>rything they make and don’t ha<strong>ve</strong><br />

any extra milk for additional products. But perhaps this will change o<strong>ve</strong>r<br />

time, since the demand for organic goods will probably grow.<br />

Will the menu change along with the new chef?<br />

If we disregard seasonal influences on the menu, the change in leadership<br />

will definitely be reflected in the dishes offered. Each person is different<br />

and each has his own approach to work. A majority of dishes that can<br />

be cooked ha<strong>ve</strong> already been tried at the hotel during its ten years in<br />

operation, so we will be returning to various modifications of these.<br />

Jifií ·tift was an excellent chef here, so there is definitely a tradition to<br />

carry on. But I’<strong>ve</strong> only been here for two weeks, so I’ll lea<strong>ve</strong> any grand<br />

declarations for later.<br />

What do you enjoy cooking?<br />

I like cooking e<strong>ve</strong>rything, but I prefer main courses, soups and desserts.<br />

The biggest change we’<strong>ve</strong> made so far is with desserts.<br />

And what do you enjoy eating?<br />

I’<strong>ve</strong> told myself a number of times already that I need to come up with<br />

a cle<strong>ve</strong>r response to that question, but I always forget. I simply like<br />

food. You don’t fantasize much working in the kitchen; you’re always<br />

surrounded by the aroma of food, so you don’t ha<strong>ve</strong> much of an<br />

appetite. But when you head out onto to the street and start breathing<br />

fresh air, that’s when you start to get hungry. At home I usually cook<br />

pasta or something different than at work, just for a change. I like to<br />

eat different things.<br />

And what about fish? Will the Alcron remain a fish restaurant?<br />

Whene<strong>ve</strong>r I’<strong>ve</strong> been asked to write a recipe or put together a menu, it’s<br />

always turned out to be a fish menu. Somehow fish has always enticed<br />

me. Maybe it’s because fish is an ingredient you can do a lot with. Fish<br />

comes in a great range of flavors, colors and shapes. You can do a lot of<br />

things with it; you can make more attracti<strong>ve</strong> dishes with fish than from<br />

any other type of meat. And it’s fantastic that excellent quality seafood<br />

is available here. Fish will always be a main feature of the Alcron Restaurant<br />

menu. We ha<strong>ve</strong> guests that ha<strong>ve</strong> grown accustomed to this tradition.<br />

The Alcron Restaurant is also known for its individual approach to guests;<br />

we always try to satisfy their various wishes. If they request something<br />

special and want to try something new, we can prepare it for them. And<br />

when you make reservations for ten people you can request having the<br />

restaurant closed for your private party. The restaurant setting is unique<br />

not only for Prague and the Czech Republic, but perhaps e<strong>ve</strong>n beyond<br />

the borders of the country.<br />

What type of fish preparation would you recommend to guests?<br />

Perhaps poaching in oli<strong>ve</strong> oil; the fish, oil and spices are vacuum sealed<br />

and cooked at a temperature around 70 °C. The result is not oily; the<br />

fish just takes the flavour from the oil and seasonings. This is an efficient<br />

and <strong>ve</strong>ry tasty method of preparing fish that is excellent for, say, turbot<br />

or salmon. These types of fish on their own are relati<strong>ve</strong>ly fatty and when<br />

they are cooked slowly in this manner the fish comes out incredibly juicy.<br />

What exactly can restaurant guests look forward to during the summer<br />

season?<br />

We take advantage of the nice weather to offer our guests a wide<br />

selection of grilled meats. On hot days they can cool off with an ice<br />

cream sundae with various types of summer fruit. We are also planning<br />

a special beer menu, since beer has a great number of applications in<br />

food preparation. It can be used in appetizers, soups, main dishes and<br />

e<strong>ve</strong>n desserts. Dark beer, which is slightly sweet, can be used to make<br />

an ice cream that goes well with a gingerbread dessert.<br />

To what degree does the position of head chef change the work that you<br />

do?<br />

I hope that the time I spend in the kitchen won’t be o<strong>ve</strong>rly restricted by<br />

other activities. I still belie<strong>ve</strong> that I am a cook who should be preparing<br />

food and I will try as much as possible to eliminate clerical work. But we’ll<br />

see how successful I’ll be at that. When both restaurants are full, my place<br />

is naturally in the kitchen, and that’s how it should stay<br />

14<br />

15


Tématem pro na‰e dal‰í degustaãní menu budou<br />

exkluzivní vína z oblasti Champagne, která je domo<strong>ve</strong>m<br />

tûch nejproslulej‰ích ‰umiv˘ch vín a bezesporu patfií<br />

mezi nejvût‰í fenomén <strong>ve</strong> vinafiském prÛmyslu na celém<br />

svûtû. Snad Ïádn˘ jin˘ nápoj se nezapsal do povûdomí<br />

tak silnû jako ‰ampaÀské, které je souãástí takfika kaÏdé<br />

v˘znamné spoleãenské události. Snahou tohoto<br />

degustaãního menu bude pfiedstavit na‰im klientÛm<br />

rÛzné podoby ‰ampaÀsk˘ch vín, které se od sebe li‰í<br />

nejen pÛvodem a znaãkou, ale také zpÛsobem jejich<br />

v˘roby. V záfií tak chceme demonstrovat bohaté<br />

uplatnûní ‰ampaÀsk˘ch vín v gastronomii.<br />

·ampaÀské<br />

v ALCRONU<br />

Degustaãní menu:<br />

Bollinger Special Cuvée<br />

Bollinger Special Cuvée je pfiipra<strong>ve</strong>no z klasického odrÛdového sloÏení<br />

v pomûru hroznÛ 60 % Pinot Noir, 25 % Chardonnay a 15 % Pinot<br />

Meunier. Hrozny pocházejí z poloh Grand Crus a Premier Crus. Hrozny<br />

Pinot Noir jsou z oblasti Montagne de Reims z obce Verzenay, hrozny<br />

Pinot Meunier z oblasti Vallée de la Marne z obce Aÿ-Champagne<br />

a odrÛda Chardonnay z oblasti Côte des Blancs z obcí Oger a Mesnilsur-Oger.<br />

První fermentace probíhá v men‰ích nerezov˘ch tancích<br />

nebo dfievûn˘ch sudech. Pro zaji‰tûní kontinuity charakteristick˘ch rysÛ<br />

chuti je Bollinger Speciál Cuvée kaÏdoroãnû doplÀováno z 5 aÏ 10 %<br />

rezervními víny, která se uchovávají v matn˘ch lahvích, uzavfien˘ch,<br />

korkovou, nikoliv korunkovou zátkou, coÏ zaji‰Èuje jejich svûÏest<br />

a charakter po dobu pûti aÏ dvanácti let. Jsou také rozdûlena na jednotlivé<br />

Crus. Víno zraje <strong>ve</strong> sklepích Bollinger minimálnû tfii roky, coÏ je doba<br />

nezbytná pro rozvoj delikátního aromatu a dosaÏení vyrovnané chuti.<br />

ChuÈ je <strong>ve</strong>lice intenzivní s minerálním podtextem, kvasinkov˘m<br />

charakterem a s dlouh˘m, jemn˘m závûrem chuti lískov˘ch ofií‰kÛ.<br />

Bollinger Special Cuvée bude vhodn˘m doprovodem k marinovan˘m mu‰lím<br />

svatého Jakuba s celerovou pûnou a olejem z pekanov˘ch ofiechÛ.<br />

Piper Heidsieck Divin brut Blanc de Blancs<br />

Bílé ‰ampaÀské z bíl˘ch hroznÛ, které je vyrobeno pouze z hroznÛ<br />

odrÛdy Chardonnay.<br />

Jiskrné, kfii‰Èálovû prÛzraãné ‰ampaÀské zlatoÏluté barvy se smaragdov˘mi<br />

záblesky vytváfií jemn˘ a konzistentní musse. Minerální charakter doplÀují<br />

kvûtnaté tóny s nádechem hluchavky bílé, které pfiecházejí v ovocné<br />

tóny citrusÛ, ‰<strong>ve</strong>stek a rebarborového dÏemu. Víno pÛsobí <strong>ve</strong>lice<br />

elegantnû, harmonicky, u‰lechtile a vyrovnanû. V závûru pocítíme<br />

pfiíjemn˘ dotek mandlí s chutí ãerstvû upeãen˘ch pusinek a lehkou<br />

kofienitostí bílého pepfie.<br />

Toto víno se v˘bornû hodí k ústfiicovému rizotu podávanému s mlad˘m<br />

listov˘m ‰penátem.<br />

De Venoge Blanc de Noirs<br />

Bílé ‰ampaÀské z modr˘ch (ãern˘ch) hroznÛ, kde je technologie v˘roby<br />

posta<strong>ve</strong>na na pouÏití pouze modr˘ch odrÛd, tedy Pinot Noir a Pinot<br />

Meinuer, pfiípadnû smûsí obou odrÛd.<br />

De Venoge Blanc de Noirs je pfiipra<strong>ve</strong>no ze smûsi 80 % Pinot Noir<br />

a 20 % Pinot Meinuer. Víno je smûsí malého poãtu jednotliv˘ch Crus.<br />

Vyznaãuje se plnou, intenzivní, trvalou a vyrovnanou chutí. Dokonalá<br />

harmonie svûÏesti a plnosti ho pfiedurãuje jako doprovod k pokrmÛm<br />

s v˘raznou chutí.<br />

K tomuto ‰ampaÀskému budeme nabízet konfitované stehno a peãené<br />

prsíãko z divoké kachny s cibulovou marmeládou a ka‰í z rÛÏiãkové<br />

kapusty.<br />

Billecart-Salmon Brut Rosé<br />

RÛÏové ‰ampaÀské je jedin˘m rÛÏov˘m vínem v Evropû, které se smí<br />

vyrábût smísením bílého vína s mal˘m mnoÏstvím vína ãer<strong>ve</strong>ného.<br />

V‰echna ostatní rÛÏová vína, aÈ uÏ tichá nebo ‰umivá, se musejí vyrábût<br />

na základû macerace slupek <strong>ve</strong> vinném mo‰tu.<br />

Nicolas-François Billecart zaloÏil tuto rodinnou firmu jiÏ v roce 1818.<br />

Název vznikl kombinací jeho jména a dívãího jména jeho manÏelky<br />

Elisabeth Salmon. ·piãková kvalita byla mottem rodiny Billecart-Salmon<br />

z Mareuil-sur-Ay jiÏ od samotného poãátku. Od zaloÏení podniku se<br />

<strong>ve</strong>dení a tradice dûdí z otce na syna. Stávající management je sedmou<br />

generací rodu a zaruãuje pokraãování tradic jeho pfiedkÛ. Billecart-<br />

Salmon je jedním z mála domÛ v Champagne, které dodnes fiídí rod<br />

jeho zakladatelÛ. Tato skuteãnost je zárukou pfietrvávající kvality<br />

a autenticity jejich ‰ampaÀsk˘ch vín, která jsou cenûna mnoha aristokraty<br />

a rovnûÏ prestiÏními restauracemi po celém svûtû. Billecart-Salmon<br />

nakupuje hrozny z 35 Crus Champagne od sv˘ch stál˘ch dodavatelÛ,<br />

z nichÏ mnozí dodávají domu hrozny jiÏ pfies 200 let. Chardonnay<br />

a Pinot Noir pocházejí v˘hradnû z vinic Premiers a Grands Crus.<br />

Toto rÛÏové ‰ampaÀské je klasickou smûsí bíl˘ch vín odrÛd Chardonnay,<br />

Pinot Meunier, Pinot Noir, s pfiímûsí malého mnoÏství ãer<strong>ve</strong>ného vína<br />

odrÛdy Pinot Noir. Pfiesné sloÏení a proces v˘roby dává tomuto vínu<br />

neobyãejnou hloubku a je záro<strong>ve</strong>À tajemstvím domu Billecart-Salmon.<br />

Brut Rosé v˘raznû vyniká harmonickou, u‰lechtilou, noblesní a vyváÏenou<br />

chutí s tóny ãer<strong>ve</strong>ného ovoce.<br />

<strong>My</strong> ho zafiadíme v na‰em degustaãním menu na sam˘ závûr jako doprovod<br />

k nákypu z crème fraîche s kompotem z lesních plodÛ.<br />

S nabídkou ‰ampaÀkého nás seznámil Pa<strong>ve</strong>l Winter, hlavní sommelier<br />

hotelu.<br />

16<br />

17


character of the reser<strong>ve</strong> wine for a period of fi<strong>ve</strong> to twel<strong>ve</strong> years. They<br />

are also divided into individual crus. The wine ages in Bollinger cellars for<br />

at least three years; this is the period necessary for the de<strong>ve</strong>lopment of<br />

the delicate aroma and the balanced flavor. The flavor is highly intense<br />

with a mineral subtext, yeasty character and a long mild finish with a<br />

touch of hazelnuts.<br />

Bollinger Special Cuvée will accompany marinated scallops with celeriac<br />

purée and pecan oil.<br />

Piper Heidsieck Brut Divin Blanc de Blancs<br />

Blanc de Blanc is made exclusi<strong>ve</strong>ly from Chardonnay, the most exceptional<br />

Champagne grape varietal.<br />

A sparkling, crystal-clear yellow-gold color with flashes of emerald creates<br />

a fine and consistent mousse. A mineral character is augmented by floral<br />

tones with a hint of white nettle followed by fruity tones of citrus, plum<br />

and rhubarb jam. The wine is highly elegant, balanced and refined. The<br />

finish features a pleasant touch of almonds with the flavor of freshly baked<br />

meringue and light white pepper spiciness.<br />

This wine is excellent with oyster risotto ser<strong>ve</strong>d with young spinach lea<strong>ve</strong>s.<br />

- gourmet restaurant in a beautiful cellar of the 12th century<br />

- summer terrace on the baroque courtyard<br />

- more than 1000 vintages on the wine list<br />

- french farmer cheese in air conditioned fromagerie<br />

… and our true passion for wine and gastronomy.<br />

Jan Punčochář, chef de cuisine<br />

Champagne at<br />

the ALCRON<br />

The theme of our latest special tasting menu will be<br />

exclusi<strong>ve</strong> wine from the Champagne region, the home<br />

of the most celebrated sparkling wines and unquestionably<br />

one of the greatest phenomena in the global wine industry.<br />

Perhaps no other be<strong>ve</strong>rage has captured our imagination<br />

as powerfully as champagne and the delightful be<strong>ve</strong>rage<br />

is a key part of any important social e<strong>ve</strong>nt. Our September’s<br />

dinner menu will attempt to introduce our guests to the<br />

various forms of champagne, which differ from one<br />

another not only by origin and label, but also their method<br />

of production. Our goal is to demonstrate the di<strong>ve</strong>rse<br />

uses of champagne in the culinary arts.<br />

Menu de dégustation:<br />

Bollinger Special Cuvée<br />

Bollinger Special Cuvée is prepared using a classic varietal composition<br />

of 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier. The grapes<br />

come from vineyards with Grand cru and Premier cru classifications. The<br />

Pinot Noir grapes are from the village of Verzenay in the Montagne de<br />

Reims district, Pinot Meunier grapes from the village of Aÿ in the Vallée<br />

de la Marne district and Chardonnay grapes from the villages of Oger<br />

and Mesnil-sur-Oger in the Côte des Blancs district. The first fermentation<br />

occurs in small stainless tanks or wooden casks. To ensure the continuity<br />

of the characteristic quality, Bollinger Special Cuvée is annually supplemented<br />

with 5 to 10% of reser<strong>ve</strong> wine, which is stored in bottles of indistinct size,<br />

sealed with cork and not crown caps. This guarantees the freshness and<br />

De Venoge Blanc de Noirs<br />

The method used to produce the wine is based on the exclusi<strong>ve</strong> use of<br />

red varietals, Pinot Noir and Pinot Meunier, or a blend of the two.<br />

De Venoge Blanc de Noirs is prepared from 80% Pinot Noir and 20%<br />

Pinot Meunier. The wine is a mix of a small number of individual crus<br />

and is distinguished by a full, intensi<strong>ve</strong>, lingering and balanced flavor. The<br />

perfect harmony of freshness and fullness makes the wine a perfect<br />

accompaniment for hearty dishes.<br />

We will ser<strong>ve</strong> this champagne with wild duck leg confit and roasted wild<br />

duck breast with onion marmalade and Brussel sprout purée.<br />

Billecart-Salmon Brut Rosé<br />

Pink champagne is the only blush wine in Europe that can be produced<br />

by mixing white wine with a small amount of red wine. All other blush<br />

wines, be they sparkling or still, are to be produced on the basis of the<br />

maceration of skins in the wine must.<br />

Nicolas-François Billecart founded this family company back in 1818. The<br />

name of the company was created as a combination of the founder’s<br />

name and his wife’s maiden name, Elisabeth Salmon. Top quality has been<br />

the motto of the Billecart-Salmon family from Mareuil-sur-Ay from the<br />

<strong>ve</strong>ry beginning. Management has been passed from father to son since<br />

the founding of the company. The current management is the se<strong>ve</strong>nth<br />

generation of the family and guarantees the continuity of company<br />

traditions. Billecart-Salmon is one of the few Champagne wineries that<br />

is run today by members of its founding family. This fact ensures the<br />

continuation of quality and authenticity of the company’s champagne,<br />

which is prized by numerous aristocrats and prestigious restaurants around<br />

the world. Billecart-Salmon purchases grapes from 35 Champagne crus;<br />

many of these long-term suppliers ha<strong>ve</strong> sold grapes to the winery for<br />

o<strong>ve</strong>r 200 years. The Chardonnay and Pinot Noir grapes come exclusi<strong>ve</strong>ly<br />

from Premier and Grand crus.<br />

This pink champagne is a classic blend of white wine from Chardonnay,<br />

Pinot Meunier and Pinot Noir varietals and a small amount of Pinot Noir<br />

red wine. The precise composition and production process that gi<strong>ve</strong> this<br />

wine such an extraordinary depth are Billecart-Salmon trade secrets.<br />

The Brut Rosé is distinguished by a balanced, noble and balanced flavor<br />

with tones of fresh fruit.<br />

This champagne rounds out our special tasting menu, accompanying a<br />

pudding made from crème fraîche and forest fruit compote.<br />

The tasting menu with Champagne was introduced by Pa<strong>ve</strong>l Winter,<br />

Alcron’s Chief Sommelier.<br />

Vejvodova 1, (entrance from Jilská str.), 110 00 Prague 1<br />

Tel.: +420 602 889 118, Tel./Fax: +420 222 220 260<br />

www.leterroir.cz, rezervace@leterroir.cz<br />

Opening hours: Tue - Sat: 11.00 – 23.00, summer terrace untill 22.00<br />

Due to limited seating we recommend reserving in advance.<br />

18


V hotelu Alcron probûhlo v poslední dobû hned nûkolik<br />

dÛleÏit˘ch zmûn, a jednou z nich je také pfiíchod nového<br />

food and be<strong>ve</strong>rage managera Davida Pátka, se kter˘m<br />

jsme si povídali nejen o novinkách a akcích Be Bop Baru,<br />

ale rovnûÏ o jeho cestû ke gastronomii v na‰em hotelu.<br />

Promûny<br />

v ALCRONU<br />

Jaké byly va‰e zaãátky?<br />

KdyÏ jsem chodil na základní ‰kolu, panoval tu jin˘<br />

reÏim, takÏe m˘mi vzory byli poÏárníci, policisté<br />

a vojáci. Pak mû ale ovlivnil kamarádÛv otec, kter˘<br />

byl v té dobû fieditelem jednoho hotelu v Brnû. Mnû<br />

pfiipadala jeho práce zajímavá a rÛznorodá, tak jsem<br />

si dal pfiihlá‰ku na hotelovou ‰kolu, a byl jsem pfiijat.<br />

Ve ‰kole mû to bavilo ãím dál víc, a po jejím dokonãení<br />

jsem se vydal do zahraniãí, kde jsem strávil zhruba<br />

dva roky na zaoceánské lodi, coÏ pro mû byla <strong>ve</strong>lká<br />

zku‰enost. Bylo to v dobû, kdy tam âe‰i je‰tû moc<br />

nepracovali. Byl jsem jedin˘ âech ze 450-ãlenné<br />

posádky. Bylo to jako vojna, trochu jsem tam dospûl.<br />

Po návratu do âech jsem zaãal pracovat pro spoleãnost<br />

Kampa Group, která provozuje nûkolik restaurací.<br />

VÏdy jsem soustfiedil pozornost na jednu z nich, aby<br />

to mûlo nûjak˘ smysl. Strávil jsem tam celkem deset<br />

let, z toho ‰est let v pozici generálního manaÏera.<br />

Sledování nov˘ch trendÛ bylo pro mû vÏdy dÛleÏité.<br />

Itálie, Francie, Lond˘n, New York ãi ‰panûlská<br />

Barcelona, to jsou místa, kde je gastronomie na<br />

vynikající úrovni a kde pfiijdete na spoustu nov˘ch<br />

vûcí. âasto podnikám do zahraniãí nûjak˘ v˘let.<br />

Zku‰enost a inspiraci z<strong>ve</strong>nku si mÛÏete upravit <strong>ve</strong><br />

vlastní nápad. Takhle to v gastronomii funguje.<br />

PfiestoÏe gastronomie tady v âechách je uÏ na <strong>ve</strong>lice<br />

dobré úrovni, pofiád se je‰tû máme co uãit.<br />

Jak vnímáte pfiíchod do hotelu Alcron?<br />

Alcron byl pro mû zajímavou nabídkou, protoÏe je<br />

úplnû jin˘ neÏ restaurace, kde jsem pfiedtím pracoval.<br />

Vidûl jsem v této pfiíleÏitosti moÏnost nauãit se<br />

spoustu nov˘ch vûcí, coÏ pro mû bylo nejdÛleÏitûj‰í.<br />

Pfiesvûdãivû na mû zapÛsobil také pan fieditel Michal<br />

Chour, z nûhoÏ jsem mûl dojem, Ïe je to ãlovûk,<br />

kter˘ tady chce dûlat zmûny a posouvat hotel pofiád<br />

dopfiedu, a Ïe je to ãlovûk nároãn˘, kter˘ ode mû<br />

bude chtít kreativitu. TakÏe je to pro mû pfiíjemná<br />

zmûna. Podstata je ale v‰ude stejná. VÏdycky to<br />

bude o práci s lidmi. Jde nám o to, aby hosté byli<br />

spokojení a zase se k nám vrátili.<br />

âím jste své pÛsobení v Alcronu odstartoval?<br />

Plán, kter˘ jsem si udûlal, kdyÏ jsem nastoupil, byl nejpr<strong>ve</strong> poznat lidi,<br />

co tu pracují. Zjistit potenciál personálu, kter˘ je v kaÏdodenním styku<br />

s hosty. Naãerpal jsem spoustu informací, podle kter˘ch jsem zaãal<br />

pfiipravovat zmûny. Potenciál ãesk˘ch lidí je obrovsk˘. V zahraniãí nedají<br />

dopustit na kvalitní pfiístup âechÛ k práci. Je tam po nich <strong>ve</strong>lká poptávka,<br />

a v souvislosti s tím dnes v Praze v oboru gastronomie 5 000 zamûstnancÛ<br />

chybí. MÛÏeme b˘t rádi, Ïe v Alcronu máme kvalitních lidí dostatek,<br />

coÏ se odráÏí v servisu, kter˘ hostÛm poskytujeme. Kvalitní a kvalifikovan˘<br />

personál je to co odli‰uje dobré podniky od vynikajicích.<br />

Jak jste tu spokojen?<br />

Nechci po tfiech mûsících dûlat nûjaké závûry. Sly‰el jsem nûkde, Ïe lidé,<br />

ktefií fiíkají, Ïe jsou spokojení, buì lÏou, nebo nemají dostatek ambicí. Já<br />

nechci vypadat, Ïe mám nedostatek ambicí, tak se k tomu zatím nebudu<br />

vyjadfiovat. Práce tadzy mám spoustu a baví mû.<br />

Jaké zmûny jste jiÏ uskuteãnil?<br />

Pokud jde o konkrétní vûci, které uÏ jsou vidût, tak je to napfiíklad<br />

zmûna zpÛsobu prezentace peãiva a nové moderní pfiíbory od francouzské<br />

firmy Mikasa v restauraci La Rotonde, Na zaãátku ãervna plánujeme<br />

v˘mûnu stávajícího skla za italskou znaãku Luigi Bormioli. Mûníme<br />

trochu také na‰e produkty. V restauraci La Rotonde pfiipravujeme<br />

speciální pivní menu, kde ke kaÏdému chodu chceme pfiifiadit nûjaké<br />

speciální pivo z vybran˘ch mal˘ch ãesk˘ch pivovarÛ. Ve spolupráci<br />

s na‰ím sommelierem Pavlem Winterem roz‰ifiujeme nabídku o zajímavá<br />

a unikátní vína. Jedním z tûch unikátních bude cuvée Alcron, namíchané<br />

mnou a Pavlem <strong>ve</strong> spolupráci s jedním moravsk˘m vinafiem. Toto víno<br />

by na‰i zákazníci mûli mít moÏnost ochutnat nejpozdûji v záfií tohoto<br />

roku. S pfiíchodem nového ‰éfkuchafie Romana Pauluse pfiipravujeme<br />

nov˘ koncept pro restauraci Alcron, se nímÏ bychom chtûli pfiijít také<br />

v záfií. Urãitû tam zachováme populární ryby, ale chceme pokrmy jinak<br />

prezentovat. Chceme, aby restaurace Alcron byla degustaãní restaurací,<br />

kde budeme pfiipravovat men‰í porce, aby hosté mohli bûhem <strong>ve</strong>ãefie<br />

ochutnat místo tfií chodÛ tfieba osm. Chceme oslovit klienty, ktefií chodí<br />

rádi do restaurací za jedineãn˘mi a exkluzivními produkty a záÏitky.<br />

Co chystáte v Be Bop Baru?<br />

V ãer<strong>ve</strong>nci se hosté budou moci osvûÏit mraÏen˘mi nápoji v kombinaci<br />

s ãerstv˘m ovocem, v srpnu nás ãekají kubánské chutû, a v rámci louãení<br />

s létem pfiipravujeme pro hosty malé pfiekvapení. Záfií bude <strong>ve</strong> znamení<br />

koktejlÛ ze ‰ampaÀského. Jak je dobr˘m zvykem, v baru se konají<br />

kaÏdou stfiedu, pátek a sobotu jazzové <strong>ve</strong>ãery. <strong>My</strong> bychom chtûli<br />

program zpestfiit i jin˘m Ïánrem, kter˘ mají hosté rádi, a pfiizpÛsobit<br />

tomu také nabídku baru. Pro klienty, ktefií chtûjí vyzkou‰et nûco nového,<br />

jsme pfiipravili novou norskou vodu Voss, kterou si hosté mohou<br />

objednat i v restauracích. Jedná se o vodu s nízk˘m obsahem minerálÛ<br />

pocházející z artézsk˘ch studní. V˘bornû se hodí na proãi‰tûní chuti<br />

mezi chody.<br />

V souvislosti s koktejly máte také jednu zcela v˘jimeãnou nabídku…<br />

Míchané nápoje jsou <strong>ve</strong>lmi oblíbené, a proto jsme pro hosty pfiipravili<br />

barmanské lekce, bûhem nichÏ se nejen dozvûdí mnoho o historii ãi<br />

sloÏení a pfiísadách jednotliv˘ch koktejlÛ, ale dojde také samozfiejmû<br />

na praktickou ãást, kdy se pod <strong>ve</strong>dením zku‰en˘ch barmanÛ hosté<br />

nauãí koktejly sami pfiipravit. Jsem rád, Ïe mÛÏeme v Alcronu organizovat<br />

takové kreativní programy, které se pro hosty zcela jistû stanou<br />

jedineãn˘m, nezapomenuteln˘m a obohacujícím záÏitkem.<br />

20<br />

21


How did your career begin?<br />

Back when I was in basic school there was a different regime in power,<br />

so my role models were firemen, policemen and soldiers. But then I was<br />

influenced by a friend’s father, who at the time was the director of a hotel<br />

in Brno. His work struck me as interesting and varied, so I applied for<br />

hotel school and was accepted. At school I began to enjoy the business<br />

e<strong>ve</strong>n more, so when I graduated I set out abroad and spent about two<br />

years on an ocean liner, which ga<strong>ve</strong> me a great deal of experience. It was<br />

still the time before more Czechs started to do this work; I was the only<br />

Czech among the crew of 450. It was like being in the army, but it helped<br />

me to mature. After coming home I began to work for the Kampa Group,<br />

the operator of a number of restaurants. I always focused on one of<br />

these restaurants so my work would ha<strong>ve</strong> some meaning. I spent ten<br />

years with the company, six in the position of general manager. Monitoring<br />

new trends has always been important for me. Italy, France, London,<br />

New York and Barcelona are all places where food is on an excellent<br />

le<strong>ve</strong>l and where many innovations emerge. From time to time I take a<br />

trip abroad. A person can incorporate experience and inspiration from<br />

abroad into their own work. This is how it works in the culinary arts.<br />

Although food has already reached a <strong>ve</strong>ry good le<strong>ve</strong>l here in this country,<br />

we still ha<strong>ve</strong> some things to learn.<br />

Changes at<br />

the ALCRON<br />

There ha<strong>ve</strong> been a number of important changes<br />

recently at the Hotel Alcron. We spoke with David<br />

Pátek, the new Food and Be<strong>ve</strong>rage Manager, about<br />

new features and e<strong>ve</strong>nts in the Be Bop Bar, as well<br />

as his path to his job in culinary services at our hotel.<br />

How do you feel about your arrival at the Alcron?<br />

The Alcron was an interesting offer for me because it’s a<br />

completely different restaurant than any I’<strong>ve</strong> previously<br />

worked for. I saw this opportunity as a chance to learn<br />

many new things; this was the decisi<strong>ve</strong> factor for me.<br />

Director Michal Chour struck me as a convincing individual;<br />

he came across as a person interested in making some<br />

changes to mo<strong>ve</strong> the hotel forward, and also as a demanding<br />

person who will want creativity from me. So for me this<br />

is an interesting change. But essentially it is the same<br />

e<strong>ve</strong>rywhere: this profession will always be about working<br />

with people. Our aim is to satisfy people so they’ll return.<br />

How did you start your work at the Alcron?<br />

The plan I made when I started was to get to know the<br />

people that work here and to determine the potential of<br />

the staff that is in e<strong>ve</strong>ryday contact with our guests. I obtained<br />

a lot of information, which I then used to begin preparing<br />

changes. The potential of Czech people is enormous. You<br />

won’t hear a word against the quality of the Czech work<br />

ethic abroad. There is a great demand for Czechs outside<br />

the country, and this has created a deficit of 5,000 employees<br />

in the food industry today in Prague. We can be happy that<br />

here at the Alcron we ha<strong>ve</strong> plenty of high quality people,<br />

and this is evident in the service that our guests recei<strong>ve</strong>.<br />

How are you satisfied with your work so far?<br />

I wouldn’t want to make any conclusions after only three<br />

months on the job. People who claim to be satisfied are<br />

either lying or lack sufficient ambition. I don’t want to look<br />

as if I am short on ambition, so I’ll refrain from answering<br />

that question for now. I ha<strong>ve</strong> plenty of work and I enjoy<br />

doing it.<br />

What changes ha<strong>ve</strong> you already implemented?<br />

If you mean specific things that are already visible, this would<br />

include the presentation of baked goods and the new modern<br />

Mikasa sil<strong>ve</strong>rware in the La Fotonce Restaurant. At the<br />

beginning of June we are planning to replace the glassware<br />

with the remarkable Italian brand Luigi Bormioli. We are<br />

changing our products a bit as well. We are preparing a<br />

special beer menu for the La Rotonde Restaurant; each<br />

course will be accompanied by a special beer from selected<br />

small Czech breweries. We are working with our sommelier<br />

Pa<strong>ve</strong>l Winter to expand the wine list. With the arrival of<br />

new head chef Roman Paulus we are preparing a new concept<br />

for the Alcron Restaurant. We would like to introduce this<br />

in September. The popular fish dishes will certainly remain,<br />

but we would like to present dishes in a different manner.<br />

We would like the Alcron Restaurant to become a dégustation<br />

restaurant; we will prepare smaller portions and instead of<br />

trying three dishes during the course of the e<strong>ve</strong>ning guests<br />

can try, say, eight. We would like to address clients that go<br />

to restaurants to try outstanding and exclusi<strong>ve</strong> foods.<br />

What are you planning for the Be Bop Bar?<br />

In July guests will be able to cool off with frozen drinks with fresh fruit;<br />

August will feature Cuban flavors and we are preparing a small surprise<br />

for guests as we bid farewell to summer. September will feature champagne<br />

cocktails. The jazz e<strong>ve</strong>nings held in the bar each Wednesday, Friday, and<br />

Saturday are a fine tradition. We would like to di<strong>ve</strong>rsify the program to<br />

include other genres that guests like and to adapt the bar offer to reflect<br />

these styles. For clients that like to try new things we ha<strong>ve</strong> prepared the<br />

new Norwegian water Voss, which comes in a bottle designed by Calvin<br />

Klein. Drawn from artesian wells, the water has a low mineral content<br />

and is excellent for cleansing the palate between courses.<br />

Speaking of cocktails, you also ha<strong>ve</strong> one entirely exceptional offer…<br />

In response to the immense popularity of mixed drinks we ha<strong>ve</strong> prepared<br />

bartending lessons for guests. They will learn about the history, composition<br />

and ingredients of individual drinks, and also ha<strong>ve</strong> the opportunity to<br />

learn how to prepare the drinks on their own under the guidance of<br />

experienced bartenders. I am delighted that we are able to organize such<br />

creati<strong>ve</strong> programs at the Alcron, as these will undoubtedly become a<br />

remarkable, unforgettable and enriching experience for guests.<br />

22<br />

23


The smallest rotunda<br />

·tûpánská St., the home of our hotel, was one of the first streets founded<br />

in Prague’s New Town in 1348. Howe<strong>ve</strong>r, the history of the nearby<br />

Rybníãek settlement, named after the great number of local springs,<br />

stretches back to the 10th century. The second end of the settlement<br />

was an area that has retained its name, Na Boji‰ti, to this day. Meaning<br />

“battleground,” the name recalls the battle between the forces of Pfiemyslid<br />

Princes Sobûslav II and Bedfiich in 1179. The rotunda in Na rybníãku St,<br />

built in the early part of the 12th century as a parish church, is the sole<br />

surviving remnant of this settlement. Though originally consecrated to<br />

St. Stephen, the name of the rotunda was changed to St. Longinus after<br />

a new St. Stephen’s church was built in the near vicinity. The small rotunda<br />

tower underwent Baroque modifications in the 17th century and stainedglass<br />

windows were added. The interior features a Baroque altar with a<br />

grouping of the Holy Cross and St. Longinus from 1762.<br />

PraÏská NEJ...<br />

Nejmen‰í rotunda<br />

·tûpánská ulice, kde se nachází také nበhotel, byla zaloÏena jako jedna<br />

z prvních ulic Nového Mûsta praÏského v roce 1348. Historie nedaleké<br />

osady Rybníãek, pojmenované podle mnoÏství zdej‰ích pramenÛ, sahá<br />

v‰ak aÏ do 10. století. Druh˘ konec osady tvofiilo místo, kde se aÏ do<br />

na‰í doby zachovalo pojmenování Na Boji‰ti. Pfiipomíná nám události<br />

z roku 1179, kdy do‰lo u obce Rybník k boji mezi pfiemyslovsk˘mi<br />

kníÏaty Sobûsla<strong>ve</strong>m II. a Bedfiichem. Rotunda v ulici Na rybníãku,<br />

posta<strong>ve</strong>ná v 1. tfietinû 12. století jako farní kostel, je dnes jedin˘m<br />

pozÛstatkem této osady. PÛvodnû byla rotunda zasvûcena sv. ·tûpánu,<br />

ale po vybudování stejnojmenného kostela v tûsném sousedství byla<br />

pfiejmenována na rotundu sv. Longina. V 17. století byla baroknû<br />

upra<strong>ve</strong>na vûÏiãka rotundy a pfiidány vitráÏe. Uvnitfi je barokní oltáfi se<br />

skupinou sv. KfiíÏe a Longina z roku 1762.<br />

Nejdel‰í chrámová loì<br />

Chrám sv. Víta patfií mezi nejv˘znamnûj‰í gotické stavby nejen na území<br />

âeské republiky. Chrámov˘ prostor katedrály je 124 m dlouh˘, 60 m<br />

‰irok˘ a 33 m vysok˘. V roce 1344 papeÏ pov˘‰il praÏské biskupství na<br />

arcibiskupství, a Karel IV. zaloÏil na místû pÛvodní baziliky gotickou katedrálu.<br />

Projekt byl inspirován dómem <strong>ve</strong> francouzském Narbonnu. Vypracoval<br />

ho a stavbu také do roku 1352 fiídil francouzsk˘ stavitel Matyበz Arrasu.<br />

Vybudoval presbytáfi chrámu, ochoz a vûnec pûtibok˘ch kaplí mezi sakristií<br />

a kaplí sv. KfiíÏe. Po jeho smrti se stavby ujal Petr Parléfi. Vystavûl dal‰í<br />

kaple pravoúhlého tvaru, chodbu ochozu, triforium nad arkádami, okenní<br />

stûnu lodi, klenbu a spodní ãást hlavní vûÏe s pfiilehlou Zlatou bránou. Za<br />

jeho <strong>ve</strong>dení stavby byly také vytvofieny nûkteré plastiky. Petra Parléfie <strong>ve</strong><br />

stavbû chrámu následovali jeho synové. Poãátkem 15. století byla stavba<br />

pfieru‰ena husitsk˘mi boufiemi. K v˘znamnému posunu do‰lo aÏ<br />

v letech 1860–1929. V tomto období byla dokonãena stavba kfiíÏové<br />

lodi, pfiistavûno západní pûtilodí s kaplemi a dvûma vûÏemi v prÛãelí<br />

chrámu. Nepodafiilo se dokonãit vnitfiní v˘zdobu, a tak dal‰í práce<br />

pokraãovaly v prÛbûhu celého 20. století. Vnitfiní prostor je tvofien<br />

mohutnou gotickou klenbou na 28 pilífiích. Spodní ãást tvofií arkády,<br />

nad kter˘mi je po obvodu celého chrámu triforium, portrétní galerie.<br />

Je zde umístûno 21 poprsí pfiíslu‰níkÛ panovnick˘ch rodin a osob, které<br />

se zaslouÏily o stavbu chrámu. Na vrcholu vûÏe, pod mûdûnou bání,<br />

je renesanãní ochoz, kter˘ poskytuje jedineãn˘ v˘hled nejen na katedrálu<br />

a areál PraÏského hradu, ale na celou Prahu.<br />

Praha pfiitahuje svou magickou silou náv‰tûvníky z celého<br />

svûta. Je to mûsto s v˘raznou koncentrací historick˘ch<br />

památek a pozoruhodností na metr ãt<strong>ve</strong>reãní. Budemeli<br />

se vûnovat jejich zkoumání dÛkladnûji, objevíme<br />

u nûkter˘ch objektÛ znaky, jimiÏ nad ostatními vynikají.<br />

Nejvût‰í barokní palác<br />

Vald‰tejnsk˘ palác v Praze na Malé Stranû je jednou z nejv˘raznûj‰ích<br />

sta<strong>ve</strong>b ãeského raného baroka. Rozmûry areálu paláce jsou úctyhodné,<br />

pouze jeho obytná ãást mûfií pfiibliÏnû 150 x 110 metrÛ. Architektura<br />

paláce je ãlenûna stovkami funkãních ãi slep˘ch oken, desítkami portálÛ,<br />

vik˘fiÛ, ‰tukov˘ch dekorativních prvkÛ, <strong>ve</strong> kter˘ch se stejnû jako na dfievûn˘ch<br />

vratech a d<strong>ve</strong>fiích objevuje jako souãást v˘zdoby lví hlava, heraldick˘ motiv<br />

z vald‰tejnského erbu. Palác, kter˘ mûl svou <strong>ve</strong>lkolepostí zastínit i PraÏsk˘<br />

hrad, dal v letech 1623–1630 vystavût jeden z nejmocnûj‰ích a nejbohat‰ích<br />

‰lechticÛ té doby, Albrecht Václav Eusebius z Vald‰tejna. PÛvodnû<br />

nev˘znamn˘ a chud˘ pfiíslu‰ník ãeské ‰lechty se v˘hodn˘mi sÀatky<br />

a koupûmi domohl znaãného majetku i posta<strong>ve</strong>ní na císafiském dvofie.<br />

VojevÛdce byl ãasem pov˘‰en na kníÏete, jmenován vévodou fr˘dlantsk˘m<br />

a meklenbursk˘m. V roce 1625 se stal generalissimem císafiské armády.<br />

V roce 1634 ho císafi sv˘mi dekrety prohlásil za zrádce fií‰e a císafi‰tí<br />

dÛstojníci ho v Chebu úkladnû zavraÏdili. Jeho majetek v âechách byl<br />

zkonfiskován. Vald‰tejnsk˘ palác je v souãasné dobû sídlem Senátu<br />

Parlamentu âeské republiky. Nûkteré ãásti paláce jsou o víkendech od<br />

10 do 16 hodin zdarma pfiístupné pro <strong>ve</strong>fiejnost.<br />

Nejstar‰í kamenná dlaÏba<br />

âást dlaÏby KfiiÏovnického námûstí na Starém Mûstû tvofií kameny<br />

z pozÛstatkÛ pobofieného Juditina mostu, kter˘ stával dfií<strong>ve</strong> na místû<br />

mostu Karlova.<br />

Nejvy‰‰í stavba<br />

Nejvy‰‰í stavbou Prahy je televizní vysílaã v Mahlerov˘ch sadech na<br />

ÎiÏkovû. Konstrukci tvofií tfii ocelové tubusy, z nichÏ v hlavním jsou dva<br />

osobní v˘tahy, <strong>ve</strong> druhém nákladní v˘tah a <strong>ve</strong> tfietím schodi‰tû. Vysílaã<br />

mûfií 216 metrÛ. Ve v˘‰ce 93 metrÛ byla zfiízena prosklená vyhlídková<br />

terasa a pod ní kavárna s restaurací. Pfii dobré viditelnosti odtud mÛÏete<br />

dohlédnout aÏ do vzdálenosti 100 kilometrÛ. Na vûÏi je umístûno deset<br />

obfiích soch miminek od sochafie Davida âerného.<br />

The longest cathedral na<strong>ve</strong><br />

St. Vitus Cathedral is one of the most important Gothic buildings in the<br />

Czech Republic and the whole of Europe. The cathedral is 124 m long,<br />

60 m wide and 33 m high. In 1344 the Pope elevated the Prague bishopric<br />

to the status of an archbishopric and Charles IV founded a Gothic cathedral<br />

on the site of an original basilica. The project was inspired by the cathedral<br />

in the French town of Narbonne. The first master builder up to the year<br />

1352 was the Frenchman Matthias of Arras, who began work on the<br />

chancel of the cathedral. In his lifetime he completed the arcade and<br />

crown of the fi<strong>ve</strong>-sided chapels between the sacristy and the Chapel of<br />

the Holy Cross. Peter Parler took o<strong>ve</strong>r as master builder upon the death<br />

of Matthias. He built rectangular chapels, the ambulatory, the triforium<br />

abo<strong>ve</strong> the arcade, the clerestory, vault, and the lower part of the main<br />

tower with the adjacent Golden Portal. A number of sculptures were<br />

also created during his time as master builder. Parler’s sons took o<strong>ve</strong>r<br />

the construction from their father. At the beginning of the 15th century<br />

work was suspended due to the Hussite Wars. Great progress on the<br />

cathedral didn’t occur until the years 1860–1929. During this period the<br />

transept was completed and the fi<strong>ve</strong>-bay western addition with chapels<br />

and two towers at the front of the cathedral was built. The interior<br />

decoration was not completed and this work continued during the course<br />

of the 20th century. The internal space is created by massi<strong>ve</strong> Gothic<br />

vaults on 28 pillars. The lower section is composed of an arcade; abo<strong>ve</strong><br />

this the triforium that runs around the perimeter of the cathedral and<br />

features 21 busts of nobles and other prominent individuals invol<strong>ve</strong>d in<br />

the building of the cathedral. The top of the tower below the copper<br />

cupola features a Renaissance gallery that provides fantastic views of the<br />

cathedral, the grounds of Prague Castle, and the entire city of Prague.<br />

The largest Baroque palace<br />

Wallenstein Palace in Prague’s Lesser Quarter is one of the finest examples<br />

of Early Baroque Czech architecture. The size of the palace grounds is<br />

imposing - the residential area alone measures approximately 150 m by<br />

110 m. The palace features hundreds of functional and false windows,<br />

dozens of portals, dormers, and stucco decorati<strong>ve</strong> elements such as lion<br />

heads, a heraldic motif from the Wallenstein coat of arms that is also<br />

found on wooden gates and doors. Intended to surpass e<strong>ve</strong>n Prague<br />

Castle in grandeur, the palace was built between 1623 and 1630 by one<br />

of the most powerful and wealthiest aristocrats of the period, Albrecht<br />

Wenzel Eusebius von Wallenstein. Originally an undistinguished and poor<br />

member of the Czech nobility, Wallenstein acquired substantial wealth<br />

and high standing at the emperor’s court through a favorable marriage.<br />

He became a distinguished military commander and was made a prince;<br />

later he was named the Duke of Friedland and Mecklenburg. Wallenstein<br />

became Generalissimo of the imperial army in 1625. In 1634 the emperor<br />

charged Wallenstein with high treason and the commander was assassinated<br />

Prague’s<br />

Superlati<strong>ve</strong>s<br />

Prague attracts visitors from all o<strong>ve</strong>r the world with<br />

its magical power. And while the city boasts an impressi<strong>ve</strong><br />

concentration of historical landmarks, upon closer<br />

look we’ll find se<strong>ve</strong>ral that stand out abo<strong>ve</strong> the others.<br />

by the emperor’s officers in Cheb. His property in Bohemia was confiscated.<br />

Today Wallenstein Palace is the seat of the Senate of the Czech Parliament.<br />

Designated parts of the palace are open to the public free of charge on<br />

weekends from 10 a.m. to 4 p.m.<br />

The oldest stone pa<strong>ve</strong>ment<br />

Part of the pa<strong>ve</strong>ment on KfiiÏovnické Square in Old Town is built with<br />

stones from the former Judith Bridge, which once stood at the site of<br />

Charles Bridge.<br />

The tallest structure<br />

The tallest structure in Prague is the television transmitter in Mahler<br />

Gardens in ÎiÏkov. The tower is composed of three steel tubes; the main<br />

tube holds two passenger elevators, the second holds a freight elevator<br />

and the third tube contains a staircase. The tower is 216 meters tall. A<br />

glass observation terrace on top of a café and restaurant is situated at a<br />

height of 93 meters. Under good visibility conditions visitors can see up<br />

to a distance of 100 kilometers. Ten giant sculptures of babies, by sculptor<br />

David âern˘, are installed on the tower.<br />

foto / photos: CzechTourism<br />

11 24<br />

25


Kfiivoklát<br />

Poãátky tohoto <strong>ve</strong>lkolepého královského hradu sahají aÏ do 12.<br />

století. Byl budován a pfiestavován dlouhá léta bûhem vlád mnoha<br />

ãesk˘ch panovníkÛ. Nûkolikrát byl tûÏce po‰kozen poÏárem a v 16.<br />

století se stal obávan˘m vûzením. V 19. století nechali Fürstenberkové<br />

hrad restaurovat v romantickém duchu . Nûkdej‰í oblíbené lo<strong>ve</strong>cké<br />

sídlo hned nûkolika ãesk˘ch panovníkÛ má pozoruhodné hradní<br />

interiéry s mnoha dochovan˘mi prvky stfiedovûké v˘zdoby. Monumentální<br />

Velká vûÏ ukr˘vá lo<strong>ve</strong>cké zbranû a dal‰í exponáty spojené s historií<br />

lovu. K zajímav˘m prostorám patfií nádherná hradní kaple, rozmûrn˘<br />

pozdnû gotick˘ sál s expozicí sochafiského umûní a ãerná kuchynû.<br />

Na hradû se nachází také rozsáhlá knihovna a cenn˘ soubor gotick˘ch<br />

deskov˘ch maleb a plastik. K vidûní je rovnûÏ b˘valé vûzení s muãírnou.<br />

V pfií‰tím roce Kfiivoklát oslaví 900 let od první písemné zmínky<br />

o hradu v Kosmovû kronice, a v souvislosti s tímto v˘roãím se jiÏ<br />

letos mÛÏeme tû‰it na fiadu doprovodn˘ch akcí.<br />

Karl‰tejn<br />

Hrad, v˘jimeãn˘ nejen historick˘m v˘znamem, ale i svou mohutností<br />

a architekturou, zaloÏil roku 1348 ãesk˘ král Karel IV., jenÏ byl v roce<br />

1355 korunován císafiem fiímsk˘m. Karl‰tejnu pfiipadla úloha dobfie<br />

zabezpeãené schránky korunovaãních insignií a nejcennûj‰ích relikvií<br />

¤ímské fií‰e. Hrubá stavba hradu trvala pfies deset let, vnitfiní úpravy<br />

kaple svatého KfiíÏe, bohatû zdobené zlatem, drahokamy a obrazy<br />

Mistra Theodorika, se protáhly aÏ do roku 1365. Hradní opevnûní<br />

mûlo <strong>ve</strong> své dobû odolat jak˘mkoli útokÛm, a to se skuteãnû potvrdilo<br />

v roce 1422, kdy Karl‰tejn marnû obléhali praÏané. Na konci 16.<br />

století je‰tû byly z pfiíkazu císafie Rudolfa II. opra<strong>ve</strong>ny po‰kozené<br />

hradní budovy, ale pfiesto v té dobû jiÏ zaãínal postupn˘ úpadek<br />

Karl‰tejna. Roku 1619 byly od<strong>ve</strong>zeny korunovaãní klenoty i s archi<strong>ve</strong>m<br />

do Prahy, v roce 1620 posádka vydala hrad bez boje vojsku Ferdinanda<br />

II. a roku 1648 dobyli hrad ·védové. âasem Karl‰tejn chátral, ale<br />

ãe‰tí vlastenci i majitelé hradu, habsbur‰tí panovníci, si jeho historick˘<br />

v˘znam uvûdomovali. Císafi Franti‰ek II. a jeho syn Ferdinand proto<br />

nechali nejvíce postiÏené ãásti opravit. Po roce 1853 pfievzala dozor<br />

nad tûmito pracemi novû zaloÏená Centrální komise na ochranu<br />

památek se sídlem <strong>ve</strong> Vídni. Dne‰ní podobu získal Karl‰tejn pfii<br />

puristické úpravû v letech 1887–1899. V kapli svatého KfiíÏe mÛÏeme<br />

i dnes obdivovat krásu pÛvodních 129 deskov˘ch obrazÛ Mistra<br />

Theodorika. Na hradû najdeme rovnûÏ nejvût‰í portrétní galerii<br />

ãesk˘ch panovníkÛ v âeské republice a repliku Svatováclavské koruny<br />

ãesk˘ch králÛ. K historicky nejcennûj‰ím prostorám patfií Císafisk˘<br />

palác, Velká a Mariánská vûÏ, kde uvidíme pÛvodní vyba<strong>ve</strong>ní ze 14.–19.<br />

století. Unikátní je 80 metrÛ hluboká hradní studna. Pfii prohlídce<br />

hradu nav‰tívíme také b˘valé vûzení s muãírnou a královskou klenotnicí<br />

a zavítáme pfiímo do loÏnice Karla IV.<br />

Veselka na hradû<br />

Zlá záhuba hradu hrozila v kvûtnu 1422. Mohutné vojsko husitÛ obsadilo<br />

okolní návr‰í a zaãalo metat praky i houfnicemi na hrad tûÏké kamenné<br />

koule i sudy, plnûné páchnoucí hmotou. Ochránci v‰ak dokázali tûmto<br />

pokusÛm ãelit, tak se útoãníci rozhodli hrad vyhladovût. Sevfieli ho ze<br />

v‰ech stran, a ãekali. Plynuly t˘dny a mûsíce. Jedné stranû docházely<br />

âeské hrady<br />

v POVùSTECH<br />

Díky stavitelskému umûní na‰ich pfiedkÛ mÛÏeme<br />

dodnes obdivovat krásu hradÛ Karl‰tejna a Kfiivoklátu,<br />

které patfií z historického hlediska k nejv˘znamnûj‰ím<br />

v âechách. Odborníci na minulost si ale moÏná ãasto<br />

lámou hlavu tím, co se skuteãnû stalo, a co je jen<br />

povûst…<br />

zásoby a té druhé trpûlivost. DobyvatelÛm se zaãaly do hlav vkrádat<br />

my‰lenky, Ïe z hradu <strong>ve</strong>dou do ‰irokého okolí tajné chodby, kudy jim<br />

zásoby dodávají, a Ïe tu tedy zbyteãnû ãekají a niãí si zdraví. Rozhodli<br />

se v‰ak, Ïe do svatého Martina vytrvají. Na hradû zatím bylo den ode<br />

dne hÛfie. Zanedlouho tu snûdli uÏ v‰echno, kromû mladého kozla,<br />

kterého nechávali na poslední chvíli. Ze zoufalství dostali obleÏení<br />

vychytral˘ nápad. Vyslali posla k <strong>ve</strong>liteli husitského leÏení s prosbou<br />

o pfiímûfií pro pfií‰tí den, protoÏe jeden z nich by se chtûl na hradû<br />

oÏenit, a rád by v klidu a bezpeãí svatbu oslavil. PraÏané svolili k pfiímûfií,<br />

a druh˘ den udi<strong>ve</strong>nû naslouchali, jak na hradû vyhrává hudba a jak se<br />

svatebãané <strong>ve</strong>sele baví, zatímco oni sami byli jiÏ una<strong>ve</strong>ni a trpûli hladem.<br />

Vzápûtí z hradu pfii‰el posel s pûknou srnãí k˘tou, kterou vûnoval <strong>ve</strong>liteli<br />

jako podûkování, Ïe mohli na hradû svatbu oslavit. Hejtman se <strong>ve</strong>lice<br />

podivil, kde se na hradû vzala ãerstvá zvûfiina. Vojsko dobyvatelÛ se<br />

pak jiÏ nedalo déle pod hradem udrÏet, a odtáhlo v den svatého Martina<br />

pryã. Vyhladovûlé posádce hradu, která jiÏ byla pfiipra<strong>ve</strong>na, Ïe se vzdá,<br />

tak vy‰la její obranná lest.<br />

Slaviãí stezka<br />

KdyÏ Karel, syn Jana Lucemburského, za<strong>ve</strong>dl pofiádek<br />

v zanedbané zemi, povolal do âech svou manÏelku,<br />

sestru francouzského krále, Blanku z Valois.<br />

V rozváÏnost a moudrost budoucího krále vkládal<br />

národ v‰echny své nadûje. Karel, tehdy markrabû,<br />

dbal v‰emoÏnû o to, aby se Blance v âechách<br />

zalíbilo. Jeho otec Jan v‰ak uvûfiil zl˘m jazykÛm,<br />

ktefií o Karlovi ze zi‰tn˘ch dÛvodÛ a ze strachu<br />

pfied ním roz‰ífiili pomluvy, Ïe vládne v âechách<br />

jako král, Ïe si získává pfiízeÀ lidu a tajnû pom˘‰lí<br />

na svrÏení svého otce z trÛnu, aby se sám stal<br />

císafiem a králem. Prchliv˘ král Jan poruãil svému<br />

synu Karlovi, aby se odebral na Kfiivoklát a bez<br />

dovolení hrad neopou‰tûl. Karel se rozhodl<br />

nevzdorovat a poãkat, aÏ se otec smífií a dopátrá<br />

se pravdy. Bylo mu smutno, ale je‰tû více se st˘skalo<br />

v kfiivoklátsk˘ch zdech jeho mladé choti. Aby ji<br />

Karel roz<strong>ve</strong>selil, kupoval jí slavíky. Nezavíral je do<br />

klecí, protoÏe on sám byl vûznûm, ale pou‰tûl je<br />

do kfiovin a mlad˘ch porostÛ, zelenajících se na<br />

stráni pod hradem. Na tu stráÀ pr˘ Blanka ráda<br />

chodila postranní branou a sestupovala zvolna<br />

strmou stezkou dolÛ k potoku. A protoÏe ji slavíci<br />

provázeli líbezn˘m zpû<strong>ve</strong>m, nazvala tu stezku Slaviãí.<br />

foto: CzechTourism<br />

26<br />

27


Karlstein<br />

Significant not only from a historical perspecti<strong>ve</strong> but also for its<br />

architecture and massi<strong>ve</strong>ness, Karlstein was founded in 1348 by Czech<br />

King Charles IV, who went on to become a Holy Roman emperor in<br />

1355. Karlstein Castle ser<strong>ve</strong>d to safeguard the Czech crown jewels<br />

and the most valuable relics of the Holy Roman Empire. The construction<br />

of the castle exterior took o<strong>ve</strong>r ten years, while finishing work on the<br />

Chapel of the Holy Cross, richly decorated with gold, jewels and the<br />

paintings of Master Theodorik, lasted until the year 1365. The castle<br />

fortifications were built to withstand any attack, and this was actually<br />

confirmed in 1422 when Hussite forces failed to take Karlstein. While<br />

Emperor Rudolph II ordered damaged castle buildings to be repaired<br />

at the beginning of the 16th century, Karlstein was already in the stages<br />

of gradual decline. In 1619 the crown jewels and archi<strong>ve</strong> were transferred<br />

to Prague; in 1620 the garrison surrendered the castle to the army of<br />

Ferdinand II without a fight, and in 1648 Karlstein Castle fell to the<br />

Swedes. O<strong>ve</strong>r time Karlstein fell into disrepair, but Czech nationalists<br />

and the castle owners, Habsburg rulers, were aware of the historical<br />

significance of the castle. Emperor Francis II and his son Ferdinand<br />

therefore had the most heavily damaged sections repaired. In 1853<br />

the supervision of this work was taken o<strong>ve</strong>r by the newly established<br />

Central Commission for Monument Protection headquartered in<br />

Vienna. Karlstein’s current appearance dates back to faithful reconstruction<br />

work carried out between 1887 and 1899. Visitors to the Chapel of<br />

the Holy Cross today can still admire the beauty of 129 original paintings<br />

by Master Theodorik. The castle also features the largest portrait<br />

gallery of Czech rulers in the Czech Republic and a replica of the St.<br />

Wenceslas royal crown. The most historically important spaces in the<br />

castle include the Imperial Palace, the Grand Tower and the Marian<br />

Tower, which features original furnishings from the 14th to 19th<br />

centuries. The 80-metre deep castle well is also a remarkable structure.<br />

Thanks to the building skills of our ancestors we can<br />

still admire the beauty of Karlstein and Kfiivoklát, two<br />

of the most historically important Czech castles.<br />

Howe<strong>ve</strong>r, historians often wrestle with what is fact<br />

and what is only the stuff of legends.<br />

The castle tour takes visitors to the former dungeon with a torture<br />

chamber and royal treasury, as well as the sleeping chamber of<br />

Charles IV.<br />

Wedding Reception at the Castle<br />

The castle was threatened with doom in May 1422. A mighty army of<br />

Hussites occupied the surrounding knoll and began to bombard the castle<br />

with heavy stone balls and casks filled with malodorous substances by<br />

catapult and howitzer. The castle forces managed to withstand this assault<br />

and the attackers then decided to star<strong>ve</strong> the castle inhabitants. They<br />

surrounded the castle and waited. Weeks and months went by. One<br />

side was running out of supplies, while the other was running out of<br />

patience. Thoughts began to creep into the heads of the attacking forces<br />

that secret supply tunnels ran to the castle and that they were waiting in<br />

vain. It was decided that they would wait until the feast day of St. Martin.<br />

Inside the castle things grew worse by the day. Before long they had<br />

eaten e<strong>ve</strong>rything, except for a young goat they kept for the <strong>ve</strong>ry end. In<br />

their despair the besieged castle inhabitants came up with a cunning idea.<br />

They sent a messenger to the Hussite commander with a request for a<br />

truce for the following day, since one of the castle inhabitants had decided<br />

to marry and wanted to celebrate the occasion in peace. The Hussites<br />

agreed to the truce and the following day listened in amazement at the<br />

sounds of music and re<strong>ve</strong>lry coming from the castle. The Hussites<br />

themsel<strong>ve</strong>s were tired and hungry. A messenger soon came out of the<br />

castle with a fine <strong>ve</strong>nison leg, which he ga<strong>ve</strong> to the commander as a<br />

token of gratitude for allowing the celebration to take place. The commander<br />

was puzzled as to how the castle inhabitants had gotten hold of fresh<br />

game. The Hussite army could then no longer remain beneath the castle<br />

and departed on the Feast of St. Martin. The defensi<strong>ve</strong> gambit of the<br />

starving castle garrison, already prepared to surrender, had worked.<br />

Czech Castles<br />

in LEGENDS<br />

Kfiivoklát Castle<br />

The beginnings of this majestic royal castle stretch back to the 12th century. The castle was built and rebuilt o<strong>ve</strong>r many years during the reigns<br />

of numerous Czech rulers. It was heavily damaged by fire in the 16th century and turned into a feared prison. In the 19th century the Fürstenbergs<br />

renovated the castle in the Romantic spirit. The former favorite hunting residence of se<strong>ve</strong>ral Czech rulers has exceptional castle interiors and<br />

many preser<strong>ve</strong>d elements of medieval ornamentation. The monumental Grand Tower holds hunting weapons and other exhibits connected<br />

with the history of hunting. Other interesting spaces include the magnificent castle chapel, the large Late Gothic hall with a sculpture exhibit,<br />

and the castle kitchen. The castle also features an extensi<strong>ve</strong> library and a valuable collection of Gothic panel paintings and sculptures. The<br />

former prison and torture chamber are also open to visitors. Next year Kfiivoklát Castle will celebrate the 900th anni<strong>ve</strong>rsary of the first written<br />

mention of the castle in Kosmo’s Chronicles and to mark the occasion many e<strong>ve</strong>nts are already being held this year.<br />

photos: CzechTourism<br />

The Nightingale’s Trail<br />

After Charles, the son of John of Luxembourg, established order in<br />

the neglected country he sent for his wife, Blanche of Valois, the sister<br />

of the French king. The nation placed all of its hopes in the prudence<br />

and wisdom of the future monarch. Charles, a margra<strong>ve</strong> at the time,<br />

did e<strong>ve</strong>rything possible to ensure that Blanche would be happy in<br />

Bohemia. But his father John belie<strong>ve</strong>d malicious gossip about Charles<br />

from greedy and frightened individuals that he was go<strong>ve</strong>rning Bohemia<br />

as the king, gaining the favor of the people, and that he was secretly<br />

contemplating his father’s o<strong>ve</strong>rthrow in order to become king and<br />

emperor himself. Quick-tempered King Jan ordered his son Charles<br />

to retire to Kfiivoklát Castle and to remain there unless gi<strong>ve</strong>n permission<br />

to do otherwise. Charles decided not to defy these orders and to wait<br />

until his father learned the truth. Charles was saddened, but his young<br />

wife was e<strong>ve</strong>n more distraught behind the walls of the castle. Charles<br />

bought nightingales to cheer her up. Being a prisoner himself he didn’t<br />

lock them up in cages, but released them into the greenery below one<br />

side of the castle. Legend has it that Blanche liked to take walks there,<br />

leaving through the side gate and descending slowly down the steep<br />

trail to the stream. And because the nightingales would accompany her<br />

with their sweet singing, she named the trail after the lo<strong>ve</strong>ly songbirds.<br />

28<br />

29


Jsou vám 30. léta a styl art deco blízké?<br />

Já osobnû mám art deco moc ráda, ale moje snaha nebyla renovovat<br />

hotel jen v tomto stylu tak, abyste mûli pocit, Ïe jste v muzeu. Cílem<br />

bylo v‰echny detaily kombinovat s moderními a souãasn˘mi prvky.<br />

Tato budova je specifická sama o sobû, a tak jsme se nechali „vést<br />

Alcronem“. To byla na‰e inspirace.<br />

Které ãásti hotelu zÛstaly zachovány beze zmûny?<br />

K zachovan˘m a zrestaurovan˘m ãástem patfií pfiedev‰ím funkcionalistické<br />

mramorové schodi‰tû s mosazn˘m zábradlím, které se jen vyãistilo.<br />

Nezmûnûn zÛstal secesní krb, nyní situovan˘ v restauraci Alcron. Nad<br />

ním pfiibyla sklenûná stûna, která teì oddûluje restauraci od haly.<br />

K obloÏení schodi‰tû a sloupÛ v hale jsme pouÏili mramor Verde<br />

Guatemala, a tím jsme pfiesnû napodobili pÛvodní materiál. Podobnû<br />

tomu bylo také u mramorové podlahy. Dal‰í ãástí hotelu, která musela<br />

b˘t zachována v pÛvodním stavu, jsou dfievûné prvky v restauraci<br />

La Rotonde, strop a kfii‰Èálové lustry.<br />

Odkud jste ãerpala dekorace? Jsou nûkteré z nich originály?<br />

Nav‰tívili jsme mnoho staroÏitnictví v Praze, která v té dobû byla<br />

ojedinûlá a levná. Nebyla ovlivnûna globalizací, jak je tomu nyní v jin˘ch<br />

designov˘ch obchodech. Nûkteré detaily jsme na‰li také v Lond˘nû<br />

nebo v PafiíÏi. Tyto prvky mÛÏete vidût v prostorách haly, na schodi‰ti<br />

nebo také v prezidentském apartmá.<br />

Alcron oãima Marie Vafiadis<br />

Na jafie tohoto roku probûhla v na‰em hotelu celková<br />

renovace pokojÛ, o kterou se stejnû jako pfied deseti<br />

lety postarala známá lond˘nská designérka a majitelka<br />

studia MKV design Maria Vafiadis. Pod její taktovkou<br />

dojde v budoucnu také k renovaci hotelové haly,<br />

restaurací a baru, a tím bude nov˘ vzhled hotelu Alcron<br />

zavr‰en.<br />

A kde se Maria Vafiadis inspiruje? To jsme se dozvûdûli<br />

pfii rozhovoru, kter˘ nám poskytla.<br />

Jak˘ byl vበprvní dojem z hotelu Alcron, kdyÏ jste byla oslo<strong>ve</strong>na s nabídkou<br />

jeho rekonstrukce?<br />

Zaujala mû samotná budova, která vyzafiovala nûco, co se nedá popsat.<br />

Byla tam cítit snad du‰e budovy, a to bylo <strong>ve</strong>lmi inspirativní. V té dobû<br />

byl jiÏ hotel uzavfien a mnoho vûcí se nenávratnû ztratilo, a tak jsme<br />

si je museli pfiedstavit.<br />

Kde jste hledala inspiraci?<br />

Pfii první rekonstrukci jsme hodnû procházeli mûstem, dívali se kolem<br />

na rÛzné budovy, nav‰tûvovali archivy, prohlédli jsme si mnoho fotografií,<br />

které se zachovaly z minulosti Alcronu. Rekonstrukce byla pfieváÏnû<br />

ovlivnûna Prahou a hotelem samotn˘m. Pfii renovaci pokojÛ v souãasnosti<br />

jsme opût sledovali Prahu a její trendy, protoÏe Praha vyrostla, zmûnila<br />

se a pfiizpÛsobila se moderní dobû. Pfiedstavovali jsme si, jak˘ by byl<br />

Alcron dnes. Proto je pojetí pokojÛ modernûj‰í, ale stále se drÏí stejné<br />

filozofie. Napfiíklad pouÏití materiálÛ typu zebrano ãi chrom je typické<br />

pro dobu, kdy hotel vznikl. Proto jsme je pouÏili i dnes. RovnûÏ zrcadla<br />

na stûnách se na poãátku minulého století s oblibou pouÏívala, aby<br />

prostor vypadal <strong>ve</strong>lkolepûji, pompéznûji a magicky. Celkov˘ zámûr pfii<br />

renovaci byl navrhnout pokoje v modernûj‰ím pojetí, ale ne zcela<br />

minimalisticky. Chtûli jsme, aby se zde objevily teplé barvy a celkov˘<br />

dojem byl elegantní, propracovan˘ a exkluzivní.<br />

Pfii vzniku restaurace Alcron byly na stûnu pouÏity motivy od Tamary<br />

de Lempické. Proã jste si vybrala právû ji?<br />

To bylo pocitové. Hledali jsem nûco zajímavého pro ováln˘ prostor,<br />

kter˘ restaurace Alcron má. Potfiebovali jsme nûco jednoduchého.<br />

Jeden pr<strong>ve</strong>k, kter˘m bychom zaplnili tuto stûnu. Malba byla pro<strong>ve</strong>dena<br />

v Lond˘nû na základû jednoho originálu Tamary de Lempické. Ale<br />

není to pfiesná kopie.<br />

Je moÏné zachovat styl art deco v modernûj‰ím pojetí?<br />

Urãitû se o to pokou‰íme.<br />

Jak vidíte budoucnost hotelov˘ch interiérÛ?<br />

<strong>My</strong>slím, Ïe se bude více orientovat na individualitu, jedineãnost.<br />

V dne‰ní dobû globalizace, kterou procházíme, budou lidé stále<br />

una<strong>ve</strong>nûj‰í stylem Ïivota, a to není dobfie. Jediná moÏnost je jít<br />

vlastní cestou jedineãnosti. To je zpÛsob, jak mÛÏe design pfietrvávat.<br />

Podobnû je tomu s Alcronem, kter˘ není jen kopií nûãeho, co tu<br />

uÏ bylo, ale musí si zachovat svou vlastní osobitost a jedineãnost.<br />

30<br />

31


In the spring of this year the rooms of our hotel were<br />

completely renovated. As was the case ten years ago,<br />

this work was led by the well-known London designer<br />

and owner of the MKV Design studio, Maria Vafiadis.<br />

The crowning work on the new appearance of the<br />

Hotel Alcron, involving the renovation of the hotel<br />

hall, restaurants and bar will also be performed under<br />

her care. And where does Maria Vafiadis find her<br />

inspiration? We disco<strong>ve</strong>red the answer in the interview<br />

she ga<strong>ve</strong> us for our magazine.<br />

The Alcron<br />

through the Eyes<br />

of Maria Vafiadis<br />

Letní uzávûrka restaurace Alcron a nedûlního Jazz Brunche<br />

Restaurace Alcron bude uzavfiena od 14. ãer<strong>ve</strong>nce do 10. srpna.<br />

Nedûlní Jazz Brunch otevfie své d<strong>ve</strong>fie opût 31. srpna.<br />

Summer closure of Alcron Restaurant and Sunday Jazz Brunch<br />

The Alcron Restaurant will be closed from July 14 to August 10.<br />

The Sunday Jazz Brunch will open its door again on August 31.<br />

Voda Voss v Alcronu<br />

V hotelu Alcron si nyní mÛÏete vybrat ze ‰ir‰í nabídky vod. Novinkou<br />

je voda Voss, jedna z nejãist‰ích vod z jiÏního Norska, ãerpaná<br />

z artézsk˘ch studen. Pro nízk˘ obsah minerálÛ se voda Voss obzvlá‰tû<br />

hodí k vínÛm. Doporuãujeme ji pfiedev‰ím k na‰im wine tasting menu.<br />

Oko pohladí také plnû recyklovan˘ obal, kter˘ vytvofiil dfiívûj‰í designer<br />

Calvina Kleina. Na zdraví!<br />

Water Voss in the Alcron<br />

The Alcron has expanded its selection of bottled waters. You can now<br />

choose our new Voss Water, bottled at an artesian spring in the pristine<br />

wilderness of Southern Norway. Due to the low amount of minerals,<br />

we suggest combining the water with a fine wine. The iconic 100%<br />

recyclable bottle was designed by the former creati<strong>ve</strong> director for<br />

Calvin Klein.<br />

What was your first impression of the Hotel Alcron when you were first<br />

offered the opportunity to be part of the reconstruction?<br />

I was taken by the actual hotel building, which radiated something that<br />

can’t be described. I felt the soul of the building, perhaps. This was <strong>ve</strong>ry<br />

inspirational. The hotel was already closed by then and many things had<br />

been irretrievably lost; we were forced to imagine how things had been.<br />

Where did you look for inspiration?<br />

During the first reconstruction project we spent a lot of time walking<br />

around the city looking at various buildings. We visited archi<strong>ve</strong>s and<br />

looked at many photographs that had preser<strong>ve</strong>d the Alcron’s past.<br />

The reconstruction was primarily influenced by Prague and the hotel<br />

itself. During the recent renovations of the rooms we again studied<br />

Prague and its trends. Prague had grown in the meantime and had<br />

adapted to the modern period. We imagined what the Alcron would<br />

be like today. This is why the design of the rooms is more modern,<br />

but the same philosophy still applies. For example, the use of zebrano<br />

or chrome materials is typical for the period in which the hotel was<br />

originally created. That is why we used them again for our recent work.<br />

Likewise, mirrors were popular at the beginning of the past century,<br />

as they made spaces look majestic, grand, and magical. The o<strong>ve</strong>rall<br />

goal for the renovation was to design rooms in a modern spirit, though<br />

not entirely minimalist. We wanted to use warm colors and to create<br />

a general impression that was elegant, refined and exclusi<strong>ve</strong>.<br />

Are the 1930s and Art Deco a special interest of yours?<br />

While I personally like Art Deco, my goal was not to renovate the<br />

hotel strictly in that style and to turn the Alcron into a museum. <strong>My</strong><br />

aim was to combine Art Deco details with modern and contemporary<br />

elements. This building is special on its own and so we let oursel<strong>ve</strong>s<br />

be guided by the Alcron itself. That was our inspiration.<br />

Which parts of the hotel remained unchanged?<br />

The preser<strong>ve</strong>d and restored parts include the Functionalist marble<br />

staircase with brass railing, which was only cleaned. The Art Deco<br />

fireplace now located in the Alcron Restaurant remained unchanged.<br />

A glass wall was built o<strong>ve</strong>r the fireplace to divide the restaurant from<br />

the hall. We used Verde Guatemala marble for the facing of the staircase<br />

and columns; in doing so we were able to precisely copy the original<br />

material. The same was true for the marble floor. Other parts of the<br />

hotel that had to be preser<strong>ve</strong>d in their original condition were the<br />

wooden elements in the La Rotonde restaurant, the ceiling and crystal<br />

chandeliers.<br />

Where did you acquire the decorati<strong>ve</strong> elements? Are any of these originals?<br />

We visited many antique shops in Prague, which at the time were<br />

unique and inexpensi<strong>ve</strong>. It was uninfluenced by globalization, as is now<br />

the case in other design stores. We also found certain details in London<br />

and Paris. You can see these elements in the hall, on the staircase and<br />

in the presidential suite.<br />

The work of Tamara de Lempicka was used on the walls in the reconstruction<br />

of the Alcron Restaurant. Why exactly did you choose her?<br />

That was done by feel. I was looking for something interesting for the<br />

oval shape of the Alcron Restaurant. We needed something simple - a<br />

single element to fill that wall. The painting was made in London on the<br />

basis of one original by Tamara de Lempicka. But it’s not an exact copy.<br />

Is it possible to preser<strong>ve</strong> the Art Deco style with a modern interpretation?<br />

We are certainly trying.<br />

How do you see the future of hotel interiors?<br />

I belie<strong>ve</strong> they will focus more on individuality and uniqueness. In today’s<br />

period of globalization people will become increasingly tired of the<br />

style of life; this isn’t good. The only possibility is to take a path of<br />

singularity. This is one way design can last. The same is true for the<br />

Alcron, which isn’t a copy of something that already existed. The hotel<br />

must preser<strong>ve</strong> its own distinct individuality.<br />

Zprávy / News<br />

ALCRON<br />

Lekce vafiení a barmanské lekce<br />

Pfied ‰esti lety, dlouho pfiedtím, neÏ se lekce vafiení staly populárními,<br />

zaãal hotel Radisson SAS Alcron nabízet kurzy vafiení se ‰éfkuchafiem<br />

a v loÀském roce rovnûÏ barmanské lekce. Pokud rádi vafiíte a chcete<br />

se nauãit kuchafisk˘m trikÛm, nyní na‰eho ‰éfkuchafie Romana Pauluse,<br />

anebo pfiipravit oblíbené koktejly pod dozorem na‰eho bar managera,<br />

Alcron má pro vás ideální lekci. Pro informace o aktuálních programech<br />

nás kontaktujte na e-mailové adrese sales.prague@radissonsas.com<br />

anebo nav‰tivte na‰e webové stránky www.alcron.cz<br />

Cooking and Bartending Classes<br />

Six years ago, long before the idea became popular and trendy, the<br />

Radisson SAS Alcron Hotel began offering cooking classes with our<br />

Chef, and during the last year we added bartending classes with our<br />

bartenders. If you lo<strong>ve</strong> to cook and want to learn the secrets of<br />

gourmet cooking from our Chef Roman Paulus, or learn the tricks of<br />

the trade for mixing sensational cocktails from our head bartender,<br />

the Alcron offers the perfect classes for you.<br />

For program details, please contact us at sales.prague@radissonsas.com<br />

or visit us at www.alcron.cz<br />

32<br />

33


Re<strong>ve</strong>rso Squadra World Chronograph Polo Fields<br />

Robustní a sebevûdomé hodinky, které se hodí i do extrémních situací,<br />

si díky svému jedineãnému designu a pro<strong>ve</strong>dení prá<strong>ve</strong>m zaslouÏí místo<br />

na va‰em muÏném zápûstí. Poprvé v historii jsou hodinky opatfieny<br />

ãern˘m keramick˘m pouzdrem, samozfiejmû mají jiÏ tradiãnû dvû tváfie,<br />

které nám dovolují zobrazovat mnoho pfiídavn˘ch funkcí. MoÏnost<br />

otoãit hodinky ãíselníkem dolÛ pÛvodnû slouÏila pro hráãe póla jako<br />

ochrana sklíãka pfied nárazy. Zadní plá‰È hodinek byl ochrann˘m ‰títem.<br />

Famózní komplexnost hodinek jistû ocení kaÏd˘ aktivní muÏ. Jsou<br />

odváÏné, elegantní a odolné. Jsou to hodinky speciálnû vyrobené pro<br />

v˘jimeãné sportovce, ktefií se potfiebují na bezchybn˘ chod sv˘ch<br />

hodinek vÏdy spolehnout.<br />

www.lbsprague.cz<br />

Re<strong>ve</strong>rso Squadra World Chronograph Polo Fields<br />

Robust, confident and ideal for extreme situations, this watch rightfully<br />

deser<strong>ve</strong>s a place on your masculine wrist thanks to its remarkable<br />

design and craftsmanship. The first Re<strong>ve</strong>rso to feature a black ceramic<br />

case, the watch naturally sports the traditional double face to display<br />

additional functions. The possibility to turn the dial around was originally<br />

used by polo players to protect the crystal. The re<strong>ve</strong>rse side of the<br />

watch was a protecti<strong>ve</strong> shield. The renowned integrity of the watch<br />

will surely be appreciated by any acti<strong>ve</strong> man. The watch is bold, elegant<br />

and resistant. The Re<strong>ve</strong>rso Squadra World Chronograph Polo Fields<br />

is made for exceptional sportsmen who depend on the accuracy of<br />

their timepiece.<br />

www.lbsprague.cz<br />

Nûco pro MUÎE<br />

Ruãnû ‰ité ‰aty na míru – vrchol pánské módy<br />

Krejãovské mistrovství salonu Rèxim vychází z tradiãní ‰koly, která udává<br />

smûr pánské klasické módû. Pánsk˘ ruãnû ‰it˘ oblek Rèxim, stfiiÏen˘ na<br />

míru z exkluzivní látky Dormeuil ãi Scabal, mÛÏete vlastnit pfiibliÏnû za<br />

jeden mûsíc. Oblek zhoto<strong>ve</strong>n˘ v salonu Rèxim bude plnû respektovat<br />

<strong>ve</strong>‰keré va‰e poÏadavky. Detaily typické pro soudob˘ britsk˘ styl, jako<br />

napfi. prostfiiÏené, ruãnû ob‰ité dírky na ruká<strong>ve</strong>ch, ozdobnû vy‰itá fazonka,<br />

ruãnû vypik˘rované pfiednice (svrchní látka se k vloÏce pfii‰ívá, zatímco<br />

v konfekci se pouÏívá lepení), jsou samozfiejmostí. Pfiíjemnû vás urãitû<br />

pfiekvapí i cena pfiíznivá pro ‰ir‰í spektrum zákazníkÛ, neÏ je bûÏné. Ruãnû<br />

‰it˘ oblek Rèxim, kter˘ podtrhne osobnost kaÏdého skuteãného gentlemana,<br />

mÛÏete vlastnit jiÏ za 40 000 Kã. Lond˘nské, pafiíÏské a milánské salony<br />

nabízejí pánské obleky <strong>sro</strong>vnatelné kvality za cenu minimálnû dvojnásobnou.<br />

Samozfiejmostí pánského salonu Rèxim je i v˘roba ruãnû ‰it˘ch ko‰il na<br />

míru vãetnû monogramu nositele, exkluzivních opaskÛ a rukavic, na které<br />

se vybírají kÛÏe od nejlep‰ích jircháfiÛ svûta, manÏetov˘ch knoflíãkÛ<br />

tvofien˘ch <strong>ve</strong> spolupráci s britsk˘mi v˘robci ceremoniálních klenotÛ nebo<br />

de‰tníkÛ, jejichÏ hole jsou vyfiezávány ruãnû z jednoho kusu dfieva italsk˘mi<br />

fiezbáfii. Krejãovsk˘ salon Rèxim je po staletí rodinnou firmou, pro níÏ je<br />

jeho historie zavazující a která pfiená‰í plnû tento odkaz do souãasné<br />

doby v podobû klasické, nicménû vrcholnû módní tvorby urãené skuteãnû<br />

nejnároãnûj‰ím muÏÛm souãasnosti.<br />

www.rexim.eu<br />

Tailor-made clothing – the height of men’s fashion<br />

The tailoring mastery of the Rèxim Salon is based on the traditional<br />

school of classic men’s fashion. You can ha<strong>ve</strong> a hand-sewn, custom tailored<br />

Rèxim suit made from exclusi<strong>ve</strong> Dormeuil or Scabal fabric in about a<br />

month. Suits made in the Rèxim Salon will fully respect all of your<br />

requirements. Natural features include modern British style details such<br />

as hand-sewn button holes on slee<strong>ve</strong>s, decorati<strong>ve</strong>ly sewn lapels, and a<br />

hand quilted breast (the top fabric is stitched to the inset, not pasted).<br />

Reasonable prices make the suits available to a wide range of customers.<br />

A hand-sewn Rèxim suit that highlights the individuality of any true<br />

gentleman is available at a basic price of CZK 40,000. Salons in London,<br />

Paris and Milan offer men’s suits of comparable quality for at least twice<br />

the cost. The Rèxim Salon naturally also offers hand-tailored monogrammed<br />

shirts, exclusi<strong>ve</strong> belts and glo<strong>ve</strong>s made from the finest leather, cuff links<br />

created in cooperation with British producers of ceremonial jewellery<br />

and umbrellas with Italian car<strong>ve</strong>d wooden shafts. Rèxim Salon tailoring<br />

is a century-old family company that values the importance of history.<br />

The company brings this heritage to the modern day in the form of classic,<br />

high fashion designs for demanding customers.<br />

www.rexim.eu<br />

Something for MEN<br />

Sea-Dweller DEEPSEA<br />

Od prvopoãátku vûkÛ zaÏehávaly oceány v ãlovûku jiskru fantazie. Vzbuzují<br />

v nás neutuchající touhu po dobrodruÏství. Od nepamûti nás uná‰ejí<br />

k nepoznan˘m hlubinám. Nov˘ model Oyster Perpetual Sea-Dweller DEEPSEA<br />

je v˘sledkem vrozené lidské touhy pfiekraãovat hranice sv˘ch snÛ a moÏností.<br />

Tyto potápûãské hodinky nové generace s vodotûsností do extrémní hloubky<br />

3 900 metrÛ dokazují v‰udypfiítomnou snahu spoleãnosti Rolex po dosaÏení<br />

dokonalosti. Zcela nové hodinky, které vyuÏívají dÛleÏit˘ch technick˘ch inovací,<br />

jsou vyba<strong>ve</strong>ny systémem ringlock, novû navrÏen˘m pouzdrem patentovan˘m<br />

spoleãností Rolex, díky nûmuÏ jsou hodinky schopny odolávat obrovskému<br />

tlaku hluboko pod vodní hladinou. Jde o vÛbec první hodinky, které jsou<br />

vyba<strong>ve</strong>ny náramkem se systémem dvojího prodlouÏení, pomocí nûhoÏ lze<br />

hodinky snadno upravit i k pohodlnému no‰ení pfies potápûãsk˘ neopren.<br />

Model Sea-Dweller DEEPSEA reaguje na nejnároãnûj‰í poÏadavky profesionálních<br />

potápûãÛ, aÈ jiÏ jde o robustnost, pfiesnost ãi spolehlivost. S tûmito dokonal˘mi<br />

vlastnostmi se model Sea-Dweller DEEPSEA stal prá<strong>ve</strong>m ãlenem prestiÏní<br />

rodiny Oyster. Jméno DEEPSEA bylo pouÏito na poãest experimentálního<br />

prototypu z roku 1960 Deep Sea Special, kter˘ úspû‰nû zvládl v Mariánském<br />

pfiíkopu ponor do hloubky 10 916 metrÛ.<br />

www.hodinarstvibechyne.cz<br />

SEA-DWELLER DEEPSEA<br />

Oceans ha<strong>ve</strong> fired the imagination of man from the <strong>ve</strong>ry beginning of<br />

time, awakening an unrelenting longing for ad<strong>ve</strong>nture. Since time immemorial<br />

they ha<strong>ve</strong> carried us to undisco<strong>ve</strong>red depths. The new Oyster Perpetual<br />

Sea-Dweller DEEPSEA is a product of the innate human urge to stretch<br />

the limits of our dreams and possibilities. Waterproof to an extreme<br />

depth of 3,900 meters, this new-generation di<strong>ve</strong>r’s watch is further proof<br />

of Rolex’s continuous pursuit of excellence. Making use of important<br />

technical innovations, the entirely new watch is equipped with the Ring<br />

Lock System, a newly designed case patented by Rolex that allows the<br />

watch to withstand the enormous pressure deep under the sea. This is<br />

the <strong>ve</strong>ry first watch to feature a strap with a dual clasp system, thanks to<br />

which di<strong>ve</strong>rs in wetsuits can easily adjust the watch for comfortable use.<br />

The Sea-Dweller DEEPSEA responds to the demanding needs of professional<br />

di<strong>ve</strong>rs for a robust, precise and reliable timepiece. These perfect features<br />

ha<strong>ve</strong> made the Sea-Dweller DEEPSEA a deserving member of the<br />

prestigious Oyster family. The DEEPSEA name was used in honor of an<br />

experimental prototype from 1960, the Deep Sea Special, which successfully<br />

withstood a di<strong>ve</strong> to 10,916 meters in the Mariana Trench.<br />

www.hodinarstvibechyne.cz<br />

34<br />

35


SALAMANDER a jeho letní nabídka<br />

Létu 2008 slu‰í komfortní elegance se ‰tíhlou siluetou, z pfiírodních<br />

materiálÛ. V‰udypfiítomná je béÏová, ‰edá a dal‰í krémové tóny ãer<strong>ve</strong>né,<br />

zelené a zvlá‰tû Ïluté, která obãas pfiechází i do zlaté. Ornamentální<br />

kvûtinové vzory provzdu‰ní jednobarevnost sukní, topÛ a ‰irok˘ch ‰álÛ.<br />

V‰e doplní obuv v pastelov˘ch barvách. I kdyÏ k va‰im oblíben˘m patfií<br />

spí‰e tmavé tóny, nechte se inspirovat a vyzkou‰ejte v létû nûco nového.<br />

www.salamander.cz<br />

THE SALAMANDER Summer Collection<br />

The fashions of summer 2008 feature comfortable elegance with a<br />

slim silhouette and natural materials. Popular shades include beige,<br />

grey, and other creamy tones of red, green and especially yellow that<br />

occasionally approaches gold. Ornamental floral patterns gi<strong>ve</strong> monochrome<br />

skirts, tops and wide scar<strong>ve</strong>s an airy feel. These are accompanied by<br />

pastel-colored shoes. E<strong>ve</strong>n if your tastes run toward darker tones, be<br />

inspired and try something new this summer.<br />

www.salamander.cz<br />

Nûco pro<br />

ÎENY<br />

Something for<br />

WOMEN<br />

Measuring time with JAEGER-LECOULTRE<br />

Styl od FREY WILLE<br />

KaÏdá kolekce ‰perkÛ a doplÀkÛ od mezinárodnû uznávané rakouské<br />

spoleãnosti FREY WILLE je zcela jedineãná a unikátní, a to jak pro své<br />

v˘robní zpracování, tak i pro svÛj v˘sledn˘ design. Umûlecky autentické<br />

vzory jsou inspirovány v˘znamn˘mi historick˘mi epochami, svûtovû<br />

znám˘mi umûlci nebo souãasn˘m stylem.<br />

V dne‰ní dobû poãítaãÛ mají k umûní ruãního psaní pravdûpodobnû bliωí<br />

vztah Ïeny neÏ muÏi. Plnicí a kuliãková pera od FREY WILLE jsou dlouhá<br />

11 cm a <strong>ve</strong>jdou se do kaÏdé dámské kabelky. Jsou tvofiena ãer<strong>ve</strong>n˘m<br />

nebo ãern˘m lakovan˘m ko<strong>ve</strong>m nebo ryzím stfiíbrem, smaltovou dekorací<br />

na víãku a 18karátov˘m dvojbarevn˘m zlat˘m hrotem, kter˘ pfiiná‰í vysok˘<br />

standard psaní. Prvotfiídní stfiíbrná varianta dámského plnicího pera je<br />

pfiitaÏlivá nejen sv˘mi vzorov˘mi liniemi, ale rovnûÏ spojuje fiadu sloÏit˘ch<br />

krokÛ v˘roby od ta<strong>ve</strong>ní vrstev barevného smaltu, pozlacení, naná‰ení laku<br />

aÏ po vypálení v peci.<br />

www.frey-wille.com<br />

Mûfiíme ãas s firmou JAEGER-LECOULTRE<br />

Firma Jaeger-LeCoultre zaãala psát svou historii <strong>ve</strong><br />

‰v˘carském kantonu Vaud, <strong>ve</strong> Vallé de Joux v roce 1833.<br />

Od 16. století zde zaãali hledat své útoãi‰tû hugenoti<br />

pfied náboÏensk˘mi represemi. V odlehlém kraji, tehdy<br />

izolovaném od svûta na dlouhé zimní mûsíce, zdokonalovali<br />

své fiemeslné a hodináfiské umûní. Od hracích strojkÛ,<br />

hraãek, hodinov˘ch souãástek aÏ po kompletní mechanické<br />

hodinky. Od roku 1883 pfiihlásili prÛkopníci této firmy<br />

stovky patentÛ a v roce 1903 vznikl nejtenãí strojek pro<br />

kapesní hodinky s tlou‰Èkou jen 1,38 milimetru. Nejvût‰ím<br />

firemním úspûchem jsou hodinky zvané Re<strong>ve</strong>rso, jejichÏ<br />

zvlá‰tnost spoãívá v tom, Ïe mohou svûtu ukázat dvû<br />

tváfie. Bez nutnosti hodinky odepnout ze zápûstí mÛÏeme<br />

otoãit ãíselník na zadní stranu pouzdra. Model hodinek<br />

Re<strong>ve</strong>rso Squadra Lady je ozdoben 36 diamanty a jejich<br />

rubová strana je pfiipra<strong>ve</strong>na pro ‰ikovného rytce, kter˘<br />

zde zvûãní in<strong>ve</strong>nci budoucí majitelky hodinek, ãímÏ bude<br />

podtrÏena originalita designu na nejvy‰‰í míru.<br />

www.lbsprague.cz<br />

The history of Jaeger-LeCoultre began in the Vallé<br />

de Joux in the Swiss canton of Vaud in the year<br />

1833. The Huguenots began their search for<br />

refuge from religious repression in the<br />

16th century. In this remote locale,<br />

isolated from the world at the time<br />

for long winter months, they refined<br />

their craftsmanship and watchmaker’s<br />

artistry. They produced music<br />

boxes, toys, clock components<br />

and completely mechanical<br />

watches. The firm’s innovators<br />

ha<strong>ve</strong> registered hundreds of<br />

patents since 1883 and in 1903<br />

created the thinnest pocket<br />

watch mo<strong>ve</strong>ment with a<br />

thickness of only 1.38 millimeters.<br />

The firm’s most successful<br />

product is their Re<strong>ve</strong>rso watches,<br />

which are unique in their ability<br />

to show the world two faces. The<br />

dial can be turned to the rear side<br />

of the case without having to<br />

unbuckle the watch from the wrist.<br />

The Re<strong>ve</strong>rso Squadra Lady model is<br />

decorated with 36 diamonds and its<br />

re<strong>ve</strong>rse side is prepared for a skilled<br />

engra<strong>ve</strong>r to immortalize the ingenuity<br />

of the future owner, thus highlighting the<br />

absolute originality of the design.<br />

www.lbsprague.cz<br />

Style from FREY WILLE<br />

Each collection of jewellery and accessories from the world-renowned<br />

Austrian firm FREY WILLE is entirely unique, both in the way it is made<br />

and its resulting design. These artistically authentic models are inspired<br />

by important historical epochs, master artists and contemporary style.<br />

In today’s computer age women probably ha<strong>ve</strong> a closer relationship with<br />

the art of handwriting than men. FREY WILLE fountain and roller pens<br />

are 11 cm long and are concei<strong>ve</strong>d to fit in any handbag. They are made<br />

from red or black lacquered metal or pure sil<strong>ve</strong>r and feature a decorati<strong>ve</strong><br />

cap and an 18-carat bicolor gold nib, which gi<strong>ve</strong>s a high le<strong>ve</strong>l of writing<br />

comfort. The first-class sil<strong>ve</strong>r lady’s fountain pen is attracti<strong>ve</strong> not only for<br />

its classic lines; the pen also combines many intricate production steps,<br />

from melting the layers of colored enamel, gilding and the application of<br />

lacquer up to firing in the o<strong>ve</strong>n.<br />

www.frey-wille.com<br />

36<br />

37


Koncerty<br />

Iron Maiden<br />

8. 8. 2008 od 19 hodin, Fotbalov˘ stadion SK Slavia Praha – Eden<br />

Bezpochyby se bude jednat o nejpropracovanûj‰í show, jakou kdy tito<br />

legendární brit‰tí heavy metaloví matadofii pfiedstavili.<br />

Alanis Morissette<br />

12. 8. 2008 od 20 hodin, Praha, Kongresové centrum<br />

Od sv˘ch zaãátkÛ v roce 1995 se Alanis Morissette stala jednou<br />

z nejv˘znamnûj‰ích písniãkáfiek. Její hluboce expresivní hudba jí pfiinesla<br />

obdiv kritikÛ, sedm ocenûní Grammy a poãetnou základnu fanou‰kÛ<br />

na celém svûtû.<br />

R.E.M.<br />

17. 8. 2008 od 20 hodin, Fotbalov˘ stadion SK Slavia Praha – Eden<br />

V mnoha ohledech v˘jimeãná rocková kapela R.E.M. pfiijíÏdí do âech<br />

pfiedstavit své v pofiadí ãtrnácté studiové album s náz<strong>ve</strong>m Accelerate.<br />

V˘stavy<br />

PraÏské kavárny a jejich svût<br />

12. 3. 2008 – 31. 8. 2008, Muzeum hlavního mûsta Prahy<br />

V˘stava zamûfiená na zlatou éru praÏského kavárenství – na období<br />

první republiky. Souãástí v˘stavy je funkãní kavárna, kde se pfii ãetbû<br />

pro v˘stavu vytvofien˘ch kavárensk˘ch listÛ mÛÏete obãerstvit kávou<br />

a nápoji z bohatého sortimentu.<br />

Portae Vitae Josefa Hlávky<br />

11. 3. 2008 – 27. 7. 2008, PraÏsk˘ hrad – Lobkovick˘ palác<br />

V˘stava pfiiblíÏí náv‰tûvníkÛm jednoho z nejv˘znamnûj‰ích ãesk˘ch<br />

architektÛ a stavitelÛ, ale i vzor mecená‰Û – Josefa Hlávku. Jeho<br />

nejv˘znamnûj‰ím dílem je v novogotickém slohu vyprojektovaná a na<br />

svou dobu <strong>ve</strong>lmi moderní Zemská porodnice U sv. Apolináfie, která<br />

je dodnes funkãní. Kromû mnoha dal‰ích projektÛ také dohlíÏel na<br />

pfiestavbu hradu Karl‰tejn.<br />

PraÏsk˘ chodec<br />

18. 3. 2008 – 31. 8. 2008, PraÏsk˘ hrad – Star˘ královsk˘ palác,<br />

Zahrada Na Valech<br />

V˘stava nejlep‰ích prací z celoÏivotní tvorby pfiedního ãeského fotografa<br />

Jifiího V‰eteãky doplnûná multimediální projekcí.<br />

Baroko v âechách<br />

Od 28. 3. 2008, PraÏsk˘ hrad – Schwarzenbersk˘ palác<br />

V nové stálé expozici je <strong>ve</strong> tfiech podlaÏích rekonstruovaného objektu<br />

paláce prezentováno na 160 sochafisk˘ch exponátÛ a 280 ukázek<br />

pozdnû renesanãního a barokního malífiství, vytvofien˘ch od konce<br />

16. století do konce století 18. na teritoriu zemí Koruny ãeské.<br />

KULTURA<br />

Bruselsk˘ sen<br />

14. 5. 2008 – 21. 9. 2008, Praha, Mûstská knihovna<br />

âeskoslo<strong>ve</strong>nská úãast na Svûtové v˘stavû Expo 58 v Bruselu a Ïivotní<br />

styl první poloviny 60. let.<br />

190 let Národního muzea - aneb dvû století dobrodruÏství<br />

14. 5. 2008 – 21. 9. 2008, Praha, Národní muzeum<br />

V roce 2008 oslavuje Národní muzeum 190 let od svého zaloÏení.<br />

Vytváfiení a ochrana sbírek, vûdecké poznání a pouãení ‰iroké <strong>ve</strong>fiejnosti<br />

jsou základními kameny souãasn˘ch i dfiívûj‰ích ãinností muzea. V˘‰e<br />

u<strong>ve</strong>dené fenomény jsou prezentovány na v˘znamn˘ch sbírkov˘ch<br />

pfiedmûtech, Ïivotopisn˘ch medailonech znám˘ch osobností muzea ãi<br />

pfied<strong>ve</strong>dením dochovaného autentického fotografického a filmového<br />

materiálu pocházejícího z ãetn˘ch muzejních expedic a vûdeck˘ch v˘prav.<br />

ITCA 2008, Mezinárodní trienále souãasného umûní 2008<br />

3. 6. 2008 – 14. 9. 2008, Praha, Národní galerie – VeletrÏní palác<br />

Rozsáhl˘ mezinárodní projekt zamûfien˘ na umûlecké tendence, které<br />

zÛstávají stranou hlavního proudu souãasného v˘tvarného umûní<br />

manipulovaného finanãní a politickou mocí a diktátem vládnoucích<br />

interpretací umûní.<br />

Hodiny a hodinky ze sbírek PraÏského hradu<br />

26. 6. 2008 - 28. 9. 2008, PraÏsk˘ hrad - Císafiská konírna<br />

Soubor hodin z PraÏského hradu tvofií zajímav˘ celek dokumentující nejen<br />

v˘voj mûfiení ãasu a interiérov˘ design posledních 250 let, ale také vûhlas<br />

a zruãnost praÏsk˘ch a západoevropsk˘ch hodináfisk˘ch dílen.<br />

Tfii sochafiky generace ‰edesát˘ch let<br />

30. 7. 2008 – 2. 11. 2008, PraÏsk˘ hrad – Letohrádek královny Anny<br />

Tfii sochafiky – Evu Kmentovou, Vûru Janou‰kovou a s nimi Polku Alinu<br />

Szapocznikow – spojují obdobná v˘chodiska tvorby. V˘stava je pofiádána<br />

v rámci cyklu ãeského sochafiství 20. století s náz<strong>ve</strong>m Figura XX.<br />

CULTURE<br />

Concerts<br />

Iron Maiden<br />

August 8, 2008, 7 p.m., SK Slavia Praha Eden Stadium<br />

Fans can look forward to what will undoubtedly be the most elaborate<br />

show these legendary British heavy metal titans ha<strong>ve</strong> produced.<br />

Alanis Morissette<br />

August 12, 2008, 8 p.m., Prague, Congress Center<br />

Alanis Morissette has become one of the most distinguished songwriters<br />

since she burst onto the music scene in 1995. Her deeply expressi<strong>ve</strong><br />

music has brought her critical success, se<strong>ve</strong>n Grammys and countless<br />

fans around the world.<br />

R.E.M.<br />

August 17, 2008, 8 p.m., SK Slavia Praha Eden Stadium<br />

The remarkable rock band R.E.M. is coming to Prague to introduce<br />

“Accelerate,” its fourteenth studio album.<br />

Exhibitions<br />

The World of Prague Cafés<br />

March 12, 2008 – August 31, 2008, Prague City Museum<br />

An exhibition focused on the golden age of Prague café life – the First<br />

Republic. The exhibition includes a real café where visitors can enjoy<br />

a cup of coffee or other refreshing drink while reading a special<br />

newspaper created just for this show.<br />

Portae Vitae of Josef Hlávka<br />

March 11, 2008 – July 27, 2008, Prague Castle – Lobkowicz Palace<br />

The exhibition introduces visitors to one of the most distinguished<br />

Czech architects and builders – Josef Hlávka, who was also a leading<br />

patron of the arts. His most important work is the St. Apollinaire<br />

Maternity Hospital. Remarkably modern for its time, this Neo-Gothic<br />

building is still in use today. In addition to many other projects Hlávka<br />

also supervised the reconstruction of Karlstein Castle.<br />

Baroque in Bohemia<br />

Beginning March 28, 2008, Prague Castle – Schwarzenberg Palace<br />

A new permanent exhibition on three floors of the newly reconstructed<br />

palace features o<strong>ve</strong>r 160 sculptures and 280 Late Renaissance and<br />

Baroque paintings created between the end of the 16th century and<br />

the late 18th century within the Czech Crown Lands.<br />

Brussels Dream<br />

May 14, 2008 – September 21, 2008, Municipal Library of Prague<br />

The exhibition highlights Czechoslovak participation at Expo 58 in<br />

Brussels and the lifestyle of the early 1960s.<br />

The National Museum at 190: two centuries of ad<strong>ve</strong>nture<br />

May 14, 2008 – September 21, 2008, Prague, National Museum<br />

This year the National Museum is celebrating the 190th anni<strong>ve</strong>rsary of<br />

its founding. The creation and protection of collections, scientific knowledge<br />

and public education ha<strong>ve</strong> always been the cornerstone of museum<br />

activities. This work is presented on important collection items, in<br />

biographical profiles of distinguished museum personalities and abo<strong>ve</strong> all<br />

by means of preser<strong>ve</strong>d authentic photographic and film material taken<br />

from numerous museum expeditions and scientific explorations.<br />

2008 International Triennial of Contemporary Art<br />

June 3, 2008 – September 142008, Prague, National Gallery – VeletrÏní<br />

Palace<br />

An extensi<strong>ve</strong> international project focused on art trends that remain<br />

outside the mainstream of contemporary art manipulated by financial<br />

and political power and the dictates of the prevailing interpretations<br />

of art.<br />

Clocks and Watches from the Prague Castle Collections<br />

June 26, 2008 – September 28, 2008, Prague Castle – Imperial Stables<br />

The collection of clocks from Prague Castle documents not only the<br />

de<strong>ve</strong>lopment of time measurement and interior design o<strong>ve</strong>r the past<br />

250 years, but also the fame and craftsmanship of Prague and Western<br />

European clockmaking workshops.<br />

Three Sculptresses from the 1960s<br />

July 30, 2008 – No<strong>ve</strong>mber 2, 2008, Prague Castle – Queen Anne’s<br />

Summerhouse<br />

Eva Kmentová, Vûra Janou‰ková and the Polish sculptress Alina<br />

Szapocznikow share a common creati<strong>ve</strong> approach. The exhibition is<br />

part of the “Figure XX” cycle of 20th century Czech sculpture.<br />

11 38<br />

39


Nákupní centrum Palladium na námûstí Republiky<br />

zaujme uÏ svou architekturou. B˘val˘ kasárensk˘<br />

komplex byl pfiebudován na obchodní centrum, v nûmÏ<br />

se spojují rekonstruované památkovû chránûné budovy<br />

s nejmodernûj‰ím designem. Své brány Palladium<br />

otevfielo v fiíjnu 2007. Od té doby v nûm pÛsobí i BIOOO,<br />

vyhledávan˘ obchod s biopotravinami a pfiírodní kosmetikou.<br />

BIOOO<br />

bionákup v srdci Prahy<br />

V centru hlavního mûsta existují stovky obchodÛ a pro náv‰tûvníky<br />

Prahy ani samotné PraÏany zdánlivû není obtíÏné kdykoliv nakoupit<br />

potraviny nebo kosmetiku. Problém se ov‰em objeví <strong>ve</strong> chvíli, kdy chce<br />

takov˘to nákup rychle a pohodlnû realizovat nároãnûj‰í spotfiebitel,<br />

kter˘ dává pfiednost kvalitû i zdravûj‰ímu Ïivotnímu stylu. ZákazníkÛm<br />

upfiednostÀujícím biopotraviny a pfiírodní kosmetiku vychází vstfiíc právû<br />

BIOOO. Biopotraviny pocházejí z produktÛ ekologického zemûdûlství,<br />

pfii jejich v˘robû nebyla pouÏita umûlá hnojiva ani geneticky modifikované<br />

organismy. Není v nich stopy po stabilizátorech, pfiídavn˘ch látkách,<br />

umûl˘ch barvách a vÛních. Také pfiírodní kosmetika, na kterou se<br />

BIOOO jiÏ nûkolik let specializuje, je kosmetikou jiné kategorie.<br />

Od bûÏnû dostupné kon<strong>ve</strong>nãní kosmetiky se v˘raznû li‰í – vyrábí se<br />

jen z rostlinn˘ch surovin, neobsahuje ropné produkty a pochopitelnû<br />

ani syntetické vÛnû a barviva.<br />

To nejlep‰í na jednom místû<br />

BIOOO se nachází <strong>ve</strong> spodním, -2. podlaÏí Palladia. V kultivovaném,<br />

pfiíjemném prostfiedí prodejny si zákazníci mohou vybrat zboÏí pro<br />

mal˘ i <strong>ve</strong>lk˘ rodinn˘ nákup. Nabídka biopotravin zahrnuje ãerstvé<br />

chlazené v˘robky jako mléko, jogurty a s˘ry, nejrÛznûj‰í typy obilnin,<br />

cornflakes, tûstovin, dÏemÛ... K poÏitku vybízejí kvalitní vína z biohroznÛ,<br />

ãokolády a dal‰í nejrÛznûj‰í pochutiny v kvalitû bio. Rodiãe mal˘ch dûtí<br />

ocení bio dûtské v˘Ïivy. V˘bûr doplÀuje ãerstvá zelenina a ovoce<br />

z ekofarem.<br />

Nabídka pfiírodní kosmetiky je v BIOOO skuteãnû ‰iroká, obchod totiÏ<br />

patfií k nejspecializovanûj‰ím v Praze. Své místo tu mají pfiedev‰ím<br />

znaãky, jejichÏ kvalitu stvrzují mezinárodní certifikáty. V BIOOO si lze<br />

vybrat produkty pro péãi o celé tûlo, krémy, ruãnû vyrábûná m˘dla,<br />

gely nebo ‰ampony, ale také zubní pasty nebo dekorativní kosmetiku<br />

– fiasenky, tuÏky, make-upy i pudry. S v˘bûrem pfiípadnû poradí<br />

kompetentní ochotná obsluha.<br />

www.biooo.cz<br />

V BIOOO je moÏné osobnû nakupovat sedm dní v t˘dnu od 9 do 22<br />

hodin (podzemní garáÏe Palladia mají kapacitu 900 míst), ale není to<br />

jediná moÏnost. Dne‰ní doba pfiiná‰í zvlá‰tû tûm úspû‰nûj‰ím silné<br />

zaneprázdnûní a nedostatek ãasu – kromû jiného i na uskuteãnûní<br />

nákupu. Zákazníci, pro které je obtíÏné zavítat do BIOOO osobnû,<br />

mohou vyuÏít sluÏeb internetového obchodu na adrese www.biooo.cz,<br />

na níÏ si lze zboÏí objednat. Objednávka bude téhoÏ dne vyfiízena,<br />

následující den bude nákup doruãen.<br />

Rozvoz po Praze a okolí<br />

BIOOO nabízí sv˘m zákazníkÛm také sluÏbu rozvozu do domu. Je<br />

urãena tûm, ktefií právû nemají moÏnost si svÛj nákup odnést. Nákup<br />

mÛÏe b˘t do<strong>ve</strong>zen <strong>ve</strong> <strong>ve</strong>ãerních hodinách kamkoliv v Praze a okolí.<br />

Zaji‰Èujeme také rozvoz ãerstv˘ch potravin (i ostatního zboÏí z BIOOO<br />

prodejny) po Praze a okolí je‰tû v den objednávky.<br />

Bios znamená v fieãtinû Ïivot<br />

Suroviny i potraviny bez chemick˘ch pfiídavn˘ch látek jsou pro lidsk˘<br />

organismus zdravûj‰í. Takové kvalitní jídlo je chuÈov˘m poÏitkem<br />

i pfiínosnûj‰ím zpÛsobem stravování. V˘hod pouÏívání pfiírodní kosmetiky<br />

je také nûkolik - pfiípravky bez ropn˘ch derivátÛ jsou pokoÏce pfiíjemnûj‰í,<br />

ne‰kodí jí, nepokr˘vají ji neprody‰n˘m filmem. Dodávají kÛÏi jen vysoce<br />

kvalitní v˘taÏky z rostlin a plodin. PouÏívat takovou kosmetiku mohou<br />

Ïeny, muÏi, ideální je pro h˘ãkání nejcitlivûj‰í pokoÏky tûhotn˘ch Ïen<br />

i nejmen‰ích dûtí. Pfiírodní kosmetika mÛÏe b˘t fie‰ením pro ty, ktefií<br />

mají i pfii nejlep‰í péãi se svou pokoÏkou problémy nebo nejsou zcela<br />

spokojeni s jejím vzhledem. Stále totiÏ platí, Ïe pfiíroda zná víc odpovûdí<br />

na otázky neÏ my lidé.<br />

BIOOO<br />

nákupní centrum Palladium, spodní (-2) patro<br />

nám. Republiky 1, Praha 1<br />

otevfieno PO-NE 9-22 hod.<br />

e-shop: www.biooo.cz<br />

e-mail: info@biooo.cz<br />

tel. do prodejny: +420 212 240 614<br />

mobil: 420 777 787 232<br />

MoÏnost placení platební kartou<br />

Pro stálé zákazníky v˘hodné zákaznické karty<br />

K nákupÛm nad 1000 Kã luxusní dárek<br />

PR ãlánek<br />

40 41


The Palladium Shopping Mall on námûstí Republiky has<br />

already caught our eye with its architecture. The former<br />

barracks complex was con<strong>ve</strong>rted into a shopping mall<br />

in which a renovated listed building is combined with<br />

the most up-to-date of designs. Palladium opened its<br />

gates in October 2007. BIOOO has also operated<br />

there since that time, a sought-after shop selling organic<br />

foodstuffs and natural cosmetics.<br />

www.biooo.cz<br />

You can shop in person at BIOOO se<strong>ve</strong>n days a week from 9 a.m.<br />

until 10 p.m. (the underground car parks in Palladium ha<strong>ve</strong> a capacity<br />

for 900 cars), but this is not your only option. These times we li<strong>ve</strong> in<br />

mean that successful people in particular are <strong>ve</strong>ry busy and ha<strong>ve</strong> a<br />

great lack of time – among other things, also for doing the shopping.<br />

Customers that find it difficult to visit BIOOO in person can make use<br />

of the e-shop at www.biooo.cz, where they can order their goods.<br />

Orders are handled on the same day and the goods will be deli<strong>ve</strong>red<br />

the next day.<br />

BIOOO<br />

Organic shopping<br />

in the heart of Prague<br />

The best under one roof<br />

BIOOO is located on the lower (-2) floor of Palladium. In the cultivated,<br />

pleasant environment of the shop, customers can select goods for a<br />

small or large family grocery shop. The offer of organic foodstuffs<br />

includes fresh chilled products such as milk, yogurts and cheeses, and<br />

a wide selection of cereals, cornflakes, pastas and jams. There are high<br />

quality and enticing wines made from organic grapes, chocolates and<br />

various other delicacies of organic quality. Families with small children<br />

appreciate the organic baby foods. The selection is supplemented by<br />

fresh <strong>ve</strong>getables and fruit from eco farms.<br />

The offer of natural cosmetics in BIOOO really is wide, the shop being<br />

one of the most specialized in Prague. It is mostly brands for which<br />

the quality is confirmed by international certificates that find a place<br />

here. BIOOO offers products for care of the whole body, creams,<br />

handmade soaps, gels and shampoos, but also toothpastes and decorati<strong>ve</strong><br />

cosmetics - mascara, eyeliners, make-up and powder. The competent<br />

members of staff are ready to help you with your selection if required.<br />

Deli<strong>ve</strong>ry around Prague and its surrounding areas<br />

BIOOO also offers its customers a home deli<strong>ve</strong>ry service. This is<br />

intended for those who cannot collect their shopping in person.<br />

Shopping can be deli<strong>ve</strong>red in the e<strong>ve</strong>ning anywhere in Prague and its<br />

surrounding areas. We also offer deli<strong>ve</strong>ry of fresh foodstuffs (and other<br />

goods from the BIOOO shop) in Prague and its surrounding areas on<br />

the same day.<br />

There are hundreds of shops in the centre of the capital and for visitors<br />

to Prague and e<strong>ve</strong>n the inhabitants of Prague themsel<strong>ve</strong>s it is a seemingly<br />

simple matter to purchase foodstuffs or cosmetics. Howe<strong>ve</strong>r, a problem<br />

arises when a more demanding consumer who gi<strong>ve</strong>s precedence to<br />

quality and also a healthier lifestyle wants to make this type of purchase<br />

quickly and con<strong>ve</strong>niently. BIOOO accommodates customers who gi<strong>ve</strong><br />

preference to organic foodstuffs and natural cosmetics. Organic foodstuffs<br />

originate from ecologically farmed products, during the production of<br />

which no artificial fertilizers or genetically modified organisms are used.<br />

There are no traces of stabilizers, additi<strong>ve</strong>s, artificial colorings or aromas<br />

in these products. Natural cosmetics, which BIOOO has been specializing<br />

in for se<strong>ve</strong>ral years, are also a different class of cosmetics. They differ<br />

markedly from the widely available con<strong>ve</strong>ntional cosmetics – they are<br />

produced only from <strong>ve</strong>getable-based raw materials, and do not contain<br />

petroleum products or synthetic aromas and colorings.<br />

Bios means life in Greek<br />

Raw materials and foodstuffs without chemical additi<strong>ve</strong>s are healthier<br />

for the human body. Food of this quality is a tasty treat and also a<br />

more beneficial way of eating. There are also se<strong>ve</strong>ral advantages of<br />

using natural cosmetics – preparations without petroleum derivati<strong>ve</strong>s<br />

are more pleasant on the skin, do not damage it and do not co<strong>ve</strong>r it<br />

with an air-tight film. They gi<strong>ve</strong> the skin only high quality plant extracts<br />

from plants and crops. Cosmetics like this can be used by women and<br />

men alike and they are ideal for pampering the most sensiti<strong>ve</strong> skin of<br />

pregnant women and <strong>ve</strong>ry young children. Natural cosmetics could<br />

also provide a solution for those who ha<strong>ve</strong> problems with their skin<br />

despite giving it the best of care or those who are not completely<br />

satisfied with their appearance. It is still true that nature knows more<br />

answers to questions than we as people do.<br />

BIOOO<br />

Palladium Shopping Mall, lower (-2) floor<br />

nám. Republiky 1, Prague 1<br />

Open MON-SUN 9 a.m. – 10 p.m.<br />

e-shop: www.biooo.cz<br />

e-mail: info@biooo.cz<br />

tel. for shop: +420 212 240 614<br />

mobile: 420 777 787 232<br />

Payment cards accepted<br />

Advantageous customer cards for regular customers<br />

Luxury gift with purchases o<strong>ve</strong>r CZK 1,000.00<br />

PR article<br />

42<br />

43


Add<br />

a little flare<br />

to your<br />

SUMMER<br />

Prague’s best address for grilling is<br />

the relaxing outdoor terrace at the<br />

La Rotonde Restaurant. The terrace<br />

will delight you in the summer months<br />

with a tempting selection of dishes<br />

directly from the grill, including the<br />

freshest salads and summer fruit<br />

desserts. Enjoy the quiet ambience<br />

of summer in the heart of the city.<br />

For reservations, please contact<br />

the La Rotonde Restaurant<br />

at +420 222 820 410.<br />

www.alcron.cz

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