Chef Jan Kvasnička came to us from the renowned restaurant AvantGarde in Dejvice, where he worked for the last year. By us he continues in his rich career on the field of gastronomy, in the past he was employed also in Zdenek´s Oyster Bar, Kampa Park, Villa Richter or the French restaurant of the Municipal House. Two years ago he had been trained in the 3-star Michelin restaurant Aqua in Wolfsburg, Germany. His medal-earning placings in the competition Gastro junior in the years 2001 - 2003 are also worth mentioning.

His style of cooking mostly shaped in Australia, where he went after his graduation at Culinary Academy. In Sydney he got employed in the restaurants Forty One and Iceberg, wherefrom he got his passion and inspiration for untraditional combinations and the free spirit of the exotic cuisine.      

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The hard worke and expert in its field of business, Tomáš Mareš the butcher of La Gare Restaurants, takes care of all meat production. He also slices salmon and prepares them for home smoking. He selects with the suppliers the best raw materials, which then chef Jan Kvasnička turns into a perfect culinary experience.

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