Note: This post was written ialmost 3 years ago. :)) The restaurant does not exist anymore as Ramsay pulled out from this location. Re-posting for posterity.
A friend had me watch several seasons of Hell’s Kitchen and I got to know Chef Gordon Ramsay because of that. His work and quality standards are incredibly high (at least that’s how he is portrayed in his shows), he can be quite a character with all the insults and the yelling. That being said, it’s not unusual to be curious about how his food is like.
Having grown up predominantly with Filipino / Chinese cooking and American-style fast food, I admit that I am not very familiar with classical French cuisine, just gradually learning things here and there. I followed Top Chef, some Anthony Bourdain (old man crush!), some Andrew Zimmern and I think I became less ignorant because of those shows. I also have been more interested in food and trying new things since I started documenting with my own camera.
The restaurant has opened in November of 2007, it bears no Michelin stars and the food is half the price of original restaurant in London. That being said, it still is by far the most expensive meal I had to pay for.
I had the Classic menu (seven small courses) and Jess had a three-course a la carte.
Service-wise I’d say the staff was more attentive during the beginning of the service. We were lucky to come a bit early, later into the evening the kitchen choked and a lot of guests weren’t receiving their food on time. The table beside us received complimentary wine because they have been waiting for their food for a long time.
Complimentary bread; apparently an homage to a certain type of Czech bread, the rohlík.
White onion velouté with braised rabbit leg and onion brioche. First taste of rabbit.
Marinated beetroot with Sairass cheese, pine nuts and cabernet sauvignon dressing
Roasted quail with peach and saffron chutney, foie gras and Madeira sauce
Roasted Norwegian salmon with braised artichokes and chorizo
Navarin of lamb scented with lavender, glazed baby vegetables and fresh tagliatelle
Slow cooked trio of pork with white bean ragoût and whole grain mustard, Jess’s main dish
Buttermilk panna cotta with fresh berries and yogurt sorbet
Vanilla rice pudding with raspberry ripple ice cream
Valrhona Chocolate Fondant with honey milk ice cream
Petit fours– rosewater-flavored Turkish delights of sorts
Maze by Gordon Ramsay
Prague Hilton Old Town
V celnici 7
Prague, Czech Republic