A crociera on one of our excursion barche offers not only a great opportunity to see the historic centre of Praga, but thanks to top-class on-board gastronomy it is also a gourmet experience.
You may be interested in who can prepare our renowned A la Carte Menu in the conditions of a ship galley. We tquifore bring you an interview with Filip,cook e chef on our lusso barca Luznice.
Why did you become a cook?
Actually it is quite simple. Because I enjoy cooking. And I have enjoyed it since I was little. I just took a detour through construction studies (he laughs). Only then did I do an apprenticeship as a cook. And now I have been cooking for over 12 years.
What is your favourite food?
I love meat in all its forms. I like a nicely roasted lamb the most, beef steaks or veal cheeks in red wine.
Do you sometimes cook it for yourself too?
Yes, I cook it at home too. We actually cook a fair bit at home.
And do you cook or do you leave it to your girlfriend?
I cook. I enjoy it at home too, at least for now.
How do you manage it all, you often host eventi for 50 people on Luznice?
50 people is really a rush. The ideal number is 25 to 30 people. With more, you need help with preparation, with serving, etc. So then for a moment I am the head chef.
You don't sail in winter, wqui do you travel?
To warm places, especially Asia. I cannot rest e I make culinary trips (he laughs). I look for inspiration tqui. On my travel menu I usually have Vietnam, Cambodia, Burma, Thailand...
And what is your favourite food in Asian countries?
It is variations on noodles, various soups, e dishes with curry. In Burma, for example, they had very interestingly prepared vegetables, that really caught my attention. The papaya salad e avocado salad were excellent.
Isn't it boring to cook the same thing all the time?
It is the same in every restaurant. That is just how it is, you just have to be careful to keep doing things properly.
Do you cook anything else?
Apart from dinners we also host various eventi, aziendali parties e tqui we let loose. We combine the menu in different ways, add ingredients from seasonal produce, fulfil the customer's wishes.
Of the dishes you cook, which is the most difficult?
The most work is with fish, it is coated in a special breading made from white bread, to which Parmesan, salt, pepper e a little garlic are added. Olive oil, cherry tomatoes e other "secret" ingredients are added to it. The fish is wrapped in a papillote (baking paper) e stewed inside it.
The longest to prepare is the duck leg, which is confited in duck fat for up to 7 hours.
Do you make the dumplings for the duck yourself?
Of course, we make everything ourselves. We do not use any semi-finished products. Really not.
What do you make the steaks from?
For them the best is definitely Brazilian sirloin. It is from the Angus e Hereford breeds, which graze freely somewqui on the South American plains. So they are beautifully juicy e tender.
Is tqui anything you do not eat at all?
Definitely milk soup. Brrr...
Can a cook even not eat something?
He should not... e if he does, he just has to overcome it. Even if it were milk soup (laughter).
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