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BURGUNDY CHEF MENU

BURGUNDY CHEF MENU

Rémi Decroix

Rémi Decroix

Rémi Decroix comes from Lille, a city north of Paris, but he already considers the Highlands his home.

He has honed his cooking skills in restaurants all over the world, including France, the USA, Norway and Switzerland. He headed the kitchen at Bistrot de Marlene in Prague, which was the first in the Czech Republic to win the Michelin Bib Gourmand award.

Today, Rémi Decroix uses his more than 30 years of experience in his own restaurant - Bistrot de Papa. His family-run business, where he prepares all the meals himself, is usually booked weeks in advance. Right in the cosy interior of his cottage in Horní Dubenice, guests can taste French classics such as baked snails, frog legs, onion rump, beef Burgundy or other recipes made with seasonal ingredients.

His menu features meat from local farms, ingredients from the surrounding area and, for example, mushrooms that he likes to pick himself in the surrounding woods. Rémi prefers traditional and simple dishes in which the flavours stand out.

BURGUNDY CHEF MENU

WILD GARLIC CREAM

WILD GARLIC CREAM

Smooth, creamy soup with wild garlic, potatoes, and croutons

 

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Praha 1 - BB Koruna

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Na Příkopě 2
Praha 1
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Otevírací doba:

Pondělí - Sobota
08:00 - 23:00
Neděle
08:00 - 22:00

Konakty

M: 732 341 445
E: bb_pha_koruna@boulevard.cz