Corinthia Hotel Prague has been nominated again to participate in the annual Grand Restaurant Festival in Prague. The festival is a culinary feast for food lovers that have the chance to visit the best and most expensive restaurants and indulge in gourmet dining at special prices.
The theme for this year’s edition is Super Foods and Executive Chef Jean-Paul Georges Manzac at Corinthia Hotel has already created a delicious three course menu at a range of prices starting from one-course ta 250 CZK (£8.50), two courses at 500 CZK (£17.50), and three courses at 600 CZK (£20.50). The menu can be enjoyed at The Grill restaurant, which normally specialises in meat and fish dishes cooked over an open charcoal grill.
In order to qualify for the Festival, at least one of the dishes had to contain a superfood. The three course menu made available by Corinthia includes:
· Ceviche of sea scallops with turmeric, avocado and shaved fennel, sardines with ginger, coriander and artichokes
· Roast rack of venison with amaranth crust, espuma of spinach and oyster mushroom, sweet potatoes fries
· Gluten free dark chocolate cake with acai berries, honey and coconut cream foam
“The Superfood phenomenon is becoming increasingly important throughout the world,” said Jean-Paul. “Nowadays, people want to live healthier, to care for their soul and body, to experiment. That is why Grand Restaurant Festival 2018 inspired the chefs to prepare the festival’s degustation menu.”
A French national, Jean-Paul was appointed to Corinthia Hotel Prague last October. He is one of the Czech Republic’s celebrity chefs and is renowned in Prague for his French modern brasserie, Brasserie M, which was awarded the Michelin Bib Gourmand three years in a row.
The five star hotel boasts panoramic views of the City of a Hundred Spires and it houses 593 rooms, including 66 Executive Rooms, and 22 suites. Corinthia Prague is ideally suited for both business and leisure travellers, located only 5 minutes from the historic city centre and 20 km for the city’s airport.
