Mamaison Hotels & Residences
Christmas Season Cookbook
Con ten t Introduction
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Mamaison Hotel Andrássy Budapest, Hungary Accomodation and dining
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Coctail
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Duck Liver Torchon
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Beef cheeks and St. Jacob scallops with cauliflower purée
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Passion fruit chocolate cake
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Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Accomodation and dining
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Coctail
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Creamy fish soup with buttered corn cake
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Pike fillet baked in crust of white bread and herbs
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Caramelized Christmas Cake with Mandarin Sorbet
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Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Accomodation and dining
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Fragolino
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Chicken liver pâté with marinated figs
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Pork cheeks with ginger and potato pancakes and roasted vegetables
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Christmas cinnamon parfait with apple purée and gingerbread
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Mamaison Hotel La Regina Warsaw, Poland Accomodation and dining
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Coctail
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Creamy pumpkin soup with almond and feta cheese
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Whole roasted guinea fowl with dry mushrooms dumplings
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Verrine of cottage cheese with poppy seed, cherry comfiture
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Mamaison All-Suite Spa Hotel Pokrovka Accomodation and dining
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Coctail
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Salad with coppa and raspberries
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Beef steak with foie gras, Kenyan green beans
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Strawberry Romanoff
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In tr o d u ction You're currently holding in your hands or seeing on a screen the first cookbook by Mamaison Hotels & Residences. Our work on this cookbook was a great pleasure and we truly hope that you will enjoy browsing, reading and cooking the recipes as much as we did. We believe that hospitality and gastronomy are both hugely important during your trips and both need the same things – love, passion and creativity. You have to love what you do and love the people around you, because the quality of your cooking or accommodation is what makes them happy and helps them enjoy their lives. You would never be able to offer a top quality meal without passion for what you do, and creativity makes the final product special and unique. We are not going to delay you from the delicious meals you are going to find on the following pages anymore. We are looking forward to welcoming you to one of our hotels very soon. Bon appetit!
As individual as you!
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Mamaison Hotel Andrassy Budapest, Hungary Mamaison Hotel Andrassy is an elegant upscale deluxe boutique hotel, located in the exclusive Embassy neighbourhood and just off Pest’s popular Andrássy Avenue. Uniquely deocareted, the hotel was designed and built in Bauhaus style by Alfréd Hajós in 1937, and its rooms and suites are spacious, bright and inviting. The hotel’s conference facilities can accomodate up to 80 delegates for a seated or social event in one spacious room. The four meeting and break-out rooms are air conditioned, with natural daylight and balconies, and feature 21st century conference technology to ensure the highest level of events along with Wi-Fi.
Dining & Catering La Perle Noire Restaurant & Lounge is led by talented Hungarian chef István Pesti, who adds stunning touches to each of his culinary creations, ensuring they match the beauty of the restaurant’s surroundings. Flavours served blend of the rethought Hungarian cuisine with a bit of French hint. Expect a delicious selection of the freshest ingredients and richest flavours, including fish and seafood delights, beef, lamb and vegetarian dishes, as well as delectable desserts.
Accommodation Whether for business or leisure stays, Mamaison Hotel Andrássy offers genuine and attentive services to today’s travellers. The streamlined design of the 68 guest rooms and suites reflects the simplistic and clean lines of the building, providing a sophisticated and stylish environment for your stay. The rooms and suites create a comfortable and cosy aura, ensuring you feel right at home. The accomodation includes air-conditioning, complimentary Wi-Fi, mini-bar, bathtub or massage shiower and other services and amenities.
István Pesti - Executive Chef Relax & Leisure Hotel’s guests have complimentary access to the Mamaison Residence Izabella Fitness Centre and Sauna located nearby. Additionally, externally to the hotel, the Széchenyi Thermal Bath, just five minutes away on foot, is one of the largest spa complexes in Europe. It offers a wide range of traditional and internationally-recognised healing therapies, as well as 15 swimming pools for your relaxation and well-being. Alternatively, kick back after a hard day with a personalised massage provided in the comfort of your room.
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István Pesti has experiences from many Budapest’s restaurants. He studied at Gundel Károly Hospitality School and started his career as a Chef at Grand Hotel Hungária. Then he started to be Sous Chef and in the end he was Executive Chef for example at Cyrano restaurant. He started to work at La Perle Noire in July 2013. He has recieved several awards for his skills, e.g. Dining Guide - "Best 10 Restaurant" several times, "Best vegetarian menu" and "Best contemporary Hungarian menu" Special award, "The most beautiful serving Hungarian chef" title, and in 2010 according to the Heti Válasz: One of the „50 Most representative people in Hungary”.
Mamaison Hotel Andrassy Budapest, Hungary
International menu for special occasions If you prefer international cuisine, you should not miss a special menu prepared by the Executive Chef - István Pesti. Start with tasteful duck liver torchon, which doesn’t need many ingredients and the taste is unbelievable. Dobogó Mylitta 2010 (white sweet dessert wine) is recommended for this course. Continue with beef cheeks and St. Jacob’s scallops, unsual combination you should not miss. Serve with Kiss Gábor Cabernet Sauvignon 2011 (red dry wine). Everyone loves chocolate, also scientists say that it makes people happier. Make your family, partner or friends happy with the chocolate cake with passion fruit. The best wine for the dessert is definitely Konyári Syrah 2011 (red dry wine).
Winter kiss Ingredients: 4 cl vodka 2 cl amaretto 1,4 dl apple juice Directions: Mix all ingredientes in a shaker.
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Mamaison Hotel Andrassy Budapest, Hungary
Duck liver torchon Ingredients:
Directions:
500 g duck livers 1 l milk 100 g salt 50 g sugar 150 ml port 1 l poultry broth
Put the cleaned duck liver in a lightly salted iced milk and let it rest during the night. Put the liver out of the milk, dry it down and avor with salt, sugar and port. Shape liver into cylinder with 3 cm in a diameter and wrap in damask tea towel, bind up the ends. Cook for 5-10 minutes in the hot poultry broth. Cool liver down in ice water, reshape it using wrap foil, smooth roll out till you get a cylinder again. Store in a fridge until serving.
Flavoring, garnishing recommended: Ginger apricot sauce Chili hazelnut puree Ginger sauce Peanut Baby lettuce
Serving: Serve the liver cut into 1 cm thick rings, coat with chopped peanuts and place on a plate. Use the recommended sauces, tastefully decorated and placed on the end of the baby lettuce.
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Mamaison Hotel Andrassy Budapest, Hungary
Beef cheeks and St. Jacob scallops with cauliflower purée Ingredients:
Directions:
2 kg beef cheeks 30 ml oil 200 g shallots 50 g garlic 2 bay leaves 90 ml red wine (dry) 4 scallops 1 kg cauliflower 200 g butter 500 ml milk
Fry the beef cheeks on high heat. Fry the onion and garlic in a pressure cooker, add the red wine and boil. Then add the bay leaves and pre-fried cheeks. Boil everything in the pressure cooker for 1-1.5 hours on low heat. After that remove everything from the pressure cooker and boil till it loses 2/3 of its liquid. Cook the cauliflower in salty milk until soft, and then filter. Fry butter until brownish color, add to the cooked cauliflower, and make a purée from the whole. If necessary, the remaining milk diluted until a sufficient consistency is reached, add salt and pepper if necessary. Boil the vegetables, and grill them on the butter. Fry the scallops for 1-2 minutes on both sides in a hot pan.
Serving: When serving, put the purée on the plate, steamed cheeks and scallops are placed next to the vegetables, and sprinkle the meat with red wine sauce.
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Mamaison Hotel Andrassy Budapest, Hungary
Passion fruit chocolate cake Ingredients:
Directions:
570 g chocolate almond biscuits 140 g melted butter 425 g chocolate pastilles 140 g passion fruit purĂŠe 60 ml whipped cream 1 pcs of gelatin 280 g fruits (according to season)
Grind the chocolate biscuits and mix with melted butter. Place it in a thin round shape (17 cm). Mix well the chocolate and passion fruit purĂŠe on water-bath. Soak the gelatin, add chocolate, let it cool down slowly at room temperature, then gently stir in the whipped cream. Divide into 4 portions and pour into the round shapes, cool down in a fridge.
Serving: Serve with the fruit toppings, and with vanilla ice cream or yogurt ice cream as well.
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Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic Mamaison Hotel Imperial is surely one of the most famous hotels in Ostrava, the third largest city in the Czech Republic. Its practical location directly at the city centre, rich history and last but not least professional staff make the ideal hotel for your stay. The combination of hundred years tradition and modern hotel trends is an ideal setting for a business meeting, as well as for relaxation after a long day. The hotel offers 162 comfortable and newly-furnished rooms, a large conference centre, two fine dining restaurants with a wide offer of gastronomic specialties and the personal and friendly attitude of all employees – all this entitles us to call the Mamaison Hotel Imperial “Your home away from home.”
Dining & Catering A haven for food lovers in Ostrava, Mamaison Hotel Imperial's gourmet restaurant and inviting café offer a variety of casual and sophisticated dishes to suit all palates. Our celebrated eatery Legend blends beautiful art deco interiors, while Café La Brasserie serves up delicious food in a contemporary setting. Additionally, we are adept at providing catering for all sorts of events, and our team ensures that the emphasis is on quality, flavoursome dishes and excellent ingredients. Regardless of the quantity, great care is taken at every stage. The restaurant has the sommelier, Mr Michal Vaněk, and the Executive Chef, Mr Vojtech Poštulka.
Accommodation Mamaison Hotel Imperial offers the comforting and cosy atmosphere of home. The vibrant décor across its 162 rooms offers guests an energetic yet tranquil place to stay. Each of the rooms feel individual and sizable, with welcoming touches that make it ideal for both long and short visits. The hotel's extended accommodation is equally enticing, with fine dining restaurants, a delicious buffet breakfast and the Relax Centrum with a saltwater swimming pool and sauna, as well as friendly staff to facilitate your stay with us. Outside and underground parking, car cash, exchange service, express check-in & check-out, access for disabled, laundry & dry cleaning, hairdresser, cosmetic salon, fitness room, Wi-Fi Internet connection or full range of business centre services are also available.
Relax & Leisure Stodolní street – Central Europe's famous party street with dozens of bars, clubs and pubs within a 5 minute walk from the hotel. There is a growing number of local and international shops in the neighbourhood. There are 5 golf courses and skiing areas in Beskydy Mountains – both within a 30 min. drive.
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Vojtěch Poštulka - Executive Chef Vojtěch Poštulka (30 years old) started studying cooking because of his mother, who enrolled him and his brother at a cookery high school. Before that he helped in the family kitchen a lot, because his mother is an amazing cook and pastry chef and always wanted both her children to help her. He grew up in a small village, where everyone had a garden with fruit and vegetables, so he got used to using fresh ingredients at a very young age. This is one of the two main principles he has adopted in his professional life. The second one is looking for interesting new recipes. "When you find out a new combination of ingredients, it is the same feeling as the first time you cycle without any help," says Mr Poštulka. His biggest role model and inspiration is Mr René Redzepi, who works in Copenhagen's restaurant NOMA. Another one is Mr Jason Atherton, with whom he worked in Gordon Ramsay's restaurant Maze and who was his very good teacher. Besides cooking he also likes almost every kind of sport, traveling to the mountains and photography.
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic
Silesian Christmas Menu Mr Vojtěch Poštulka has chosen a typical Christmas Menu from the Silesian region for you. Start with a Creamy fish soup, which will warm you during the freezing winter days and make the Christmas season more cosy. The soup is served with a not so well-known ingredient, topinambours, also known as Jerusalem artichokes. As the name suggests, it tastes like artichokes with a nutty flavour. The main course is Pike with Cholent. Cholent is from traditional Jewish cuisine. This course is not heavy so you will still be looking forward to the delicious dessert – Caramelised Christmas cake with sorbet and plums. The taste of caramel with a refreshing mandarin sorbet and distinctive taste of plums marinated in aged balsamic vinegar will be an unforgettable experience. You can accompany the menu with the typical Silesian Christmas cocktail “Vařonka” or with a white wine, Sauvignon.
Typical Silesian Christmas Coctail ,,Vařonka'' Ingredients:
Directions:
0.7 l vodka 0.3 l water 200 g caster sugar 150 g forest honey 5 pieces of cloves 2 pieces of juniper 2 pieces of star anise 2 pieces of cinnamon 5 slices of lemon
Melt the caster sugar to the light caramel, be careful and use a pot with thick bottom. Add the honey and spices, then add water and simmer everything together. Pour the aromatic broth through a screen sieve. Add vodka and heat everything again, but do not boil, otherwise the drink would be without alcohol! Hot “Vařonka” is served in thick glasses.
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Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic
Creamy fish soup with buttered corn, Jerusalem artichoke tart, and crispy Moravian bacon Creamy fish soup: Ingredients:
Directions:
2 tbl olive oil 50 g butter 2 onions, finely chopped 2 leeks, halve lengthwise and thinly sliced 3 celery stalks, thin slices 240 g corn kernels/frozen sweetcorn 200 g potatoes, peeled and diced 3 garlic cloves, minced 1 tsp salt 2 tsp fresh thyme, chopped 1 bay leaf 1 l fish broth 200 ml whipped cream 31%
Melt the olive oil and butter and add the onion, garlic, leek, celery, potatoes, thyme, and bay leaf. Stir in the broth, boil until the vegetables are tender. Then add sthe weet corn and put everything into a blender, purée until very smooth and then strain through a fine sieve. In the end taste with salt and freshly ground pepper.
Jerusalem artichoke tart:
Directions:
Ingredients:
Peel the artichokes and place them in the prepared bowl with ice water and a few drops of lemon to avaoid from turning black. Fry artichokes in extra virgin olive oil and butter together with the shallots, garlic and bay leaf until it is golden brown. When it caramelised, add the chicken broth and cook for 10-15 minutes until artichokes are tender. Then purée the mixture in a blender. Add the ricotta cheese, fresh cream, egg, yolk, salt and pepper. Form mixture into individual bowls and bake in an oven at 145 degrees for 30 minutes.
200 g Jerusalem artichokes, peeled 1 shallot 1 garlic clove 1 bay leaf extra virgin olive oil 100 ml chicken broth 40 g Ricotta cheese 10 g cream 1 egg and 1 yolk Salt and freshly ground pepper
Crispy Moravian Bacon: Place bacon slices between two silicone baking pan and bake at 165 ° C for 8 minutes. Then let cool down, so the bacon will be nicely straight. Garnish with herbs and extra virgin olive oil.
Serving: Serve the creamy soup with a cooked fish meat (salmon, carp, cander), tart and bacon on the top. Garnish with herbs and extra virgin olive oil
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Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic
Pike fillet baked in a white bread and herbs crust on buckwheat cholent and BIO cottage cheese with white onion velouté Pike fillet baked in white bread crust
Directions:
Ingredients:
Prepare the white bread crust – in a blender mix together 1 thyme sprig, roasted breadcrumbs and parsley till the mixture is completely green. Then add grated cheese, softened butter, salt and pepper. Put the mixture between two baking papers and roll it out. Put it in a fridge till it is not cold. After that just cut the crust into slices. Warm a pan and melt clarified butter. Salt and pepper the cleaned perch fillet, put it in the pan and fry it skin side down about 2 minutes, until the skin does not come off the pan (otherwise the meat would be torn). Then gently turn the meat and add a teaspoon of butter, minced garlic, and 1 thyme sprig and pre-prepared herb crust on the top. Put it in the oven preheated at 170 ° C for about 6 minutes, fish must not be dried.
150 g fillet of pike - cleaned 1 tbl clarified butter 1 tbl butter 1 garlic clove 2 thyme sprig Salt and freshly ground pepper 300 g parsley 400 g roasted breadcrumbs 100 g softened butter 100 g grated cheese Le Gruyere
Buckwheat cholent Ingredients:
Directions:
100 g cooked buckwheat 1 tbl olive oil 5 g shallots, finely chopped 1 garlic clove 30 g chopped carrots, celery, and oyster mushrooms 5 g chopped tomatoes 5 g chopped beans white wine 25 ml chicken broth 10 g BIO cottage cheese Chives sprig, chopped Salt and freshly ground pepper
Cook buckwheat in hot salted water about 10 minutes, it should be al dente. Leave it to cool down. Melt the olive oil and one teaspoon of butter in a pan and roast shallots and garlic, and then add other ingredients. Slowly fry until all ingredients are tender. Add buckwheat and a little bit of white wine and let it boil. Pour in the chicken broth and let it boil again until buckwheat with vegetable do not absorb one third of liquid. Season with salt and freshly ground pepper, add a teaspoon of BIO cottage cheese and chopped chives or parsley.
Velouté of white onion Melt clarified butter and roast chopped white onions, shallots, and a little sprinkle of flour. Pour in the chicken broth and whole milk. Boil everything until theonion is tender. Mix everything with a blender and then through a fine strainer purée. Before serving, heat up to 60 ° C add fresh butter and whole milk and foam a thick froth like on the cappuccino with a hand blender.
Serving:
Serve the cholent with the pike on it and pour velouté around.
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Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic
Caramelized Christmas cake with mandarin sorbet and plums marinated in aged balsamic vinegar Caramelized Christmas cake Ingredients:
Directions:
4 pieces of Christmas cake, cut to blocks size 10x5x3cm 3 large eggs, beaten 4 tbl milk 4 tbl cream Grated lemon zest from 1 lime Seeds from ½ vanilla pod 1 cinnamon stick 1 star anise Butter or oil for frying 100 g powdered sugar for coating
Mix the cream, milk, lemon zest, vanilla seeds, cinnamon and anise star in a large saucepan and bring to a boil. Once the mixture boils, put it away from the heat and let it cool down. Then add the beaten egg and let it stand in cold for about two hours. Meanwhile cut Christmas cake or some other light bread into large pieces (see ingredients). Heat enough butter/oil for frying in a pan. Soak Christmas cake in a mixture of milk and cream, and immediately put into melted butter or oil and fry on both sides. After removing the Christmas cake coat it immediately in powdered sugar. In the end use kitchen blowtorch on the edges, so the cake will have a caramel crust on the surface.
Mandarin sorbet Ingredients:
Directions:
0.75 kg sweet juicy mandarins Juice from 1 lemon 100 g granulated sugar 100 ml water 3 tbl glucose
Heat water, sugar and glucose together, so we will have sugar syrup. Squeeze mandarins to have juice and then mix it with sugar syrup and lemon juice. Put it in plastic bowls and let it freeze. It is important to mix the sorbet during freezing, so we will avoid large iced crystals.
Plums marinated in aged balsamic vinegar Ingredients:
Directions:
100 g dried plums 1dcl balsamic vinegar 1 star anise 1 cinnamon stick
Put everything in a bowl and leave in a fridge for few hours.
Serving: First serve the caramel cake on a plate, then gnocchi of sorbet and marinated plums around it. Decorate with fresh mint and caramel decoration.
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Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic Mamaison Hotel Pachtuv Palace is a cultural and architectural Prague landmark in its own right. The hotel is in the heart of historical city, just few steps from the Old Town square and it is the closest hotel to Charles Bridge. The former residence of Earl Karel Pachta, and once Mozart’s home in the city, the hotel boasts stunning features including frescos, vaulted chapel ceilings, sculptures, and cosy courtyards. Mamaison Suite Hotel Pachtuv Palace offers an excellent personal service and historic accommodation in the heart of the city. The hotel is the perfect complement to a fairytale day out in the old town, with romantic touches including four-poster beds, flowers and stunning views and scenery. The spacious and individually-designed suites, many with a view of Prague Castle are perfect for honeymooners and romantics alike as well as for families enjoying the advantage of our 2-bedroom suites.
Dining & Catering In the hotel is the Amade Restaurant, where Radek Šubrt is the Executive Chef and owner. With the selection of Czech and International gastronomy this luxury restaurant offers a relaxing atmosphere in the heart of the historical city. The capacity of the restaurant with 70 seats can also be utilized for small groups and events. Visit the restaurant for an impressive culinary experience, be it a multi course meal or just a coffee and an amazing plum cake. You can enjoy a beautiful view of the Charles Bridge in a private setting, whether you come for a VIP business lunch or a candlelit romantic dinner. To complement our à la carte menu, we also offer daily lunch menus for a very modest price.
Accommodation Mamaison Suite Hotel Pachtuv Palace proposes 7 deluxe rooms and 43 suites. With rich furnishings and finishing, each suite has separate sitting and sleeping area, with one or two spacious bedrooms, writing desks and comfortable chairs, making this boutique hotel one of the most romantic hotels in Prague. The accommodation includes also complimentary bathrobes and slippers, tea and coffee making facilities, complimentary high-speed internet or Wi-Fi, a laptop-sized safe, satellite TV in all rooms, DVD players in all suites, direct-dial phones with voice-mail, and airconditioning. Relax & Leisure The hotel has a fitness suite with a range of machines and facilities to keep you in shape during your stay with us. Additionally, in the hotel is offered delightful and relaxing in-room massages which can be booked via the Reception Desk. The most visited Prague monuments are in the walking distance.
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Radek Šubrt - Executive Chef Radek Subrt is an extremely energetic chef with a lifelong passion for great food. Czechs know him well as a judge on a popular TV cooking show MasterChef. He has gathered an extensive cooking experience working for the best restaurants and hotels in Prague, as well as abroad, in such cities as New York, Munich or Luzern. He was born 1971, has wife and 2 children. He started as a chef in the hotel Adria, has experiences for example from the hotels Mövenpick, Radisson SAS and La Palais. He cooperated with televisions several times. He owns one pub and two canteens besides Amade. If he has a free time, he is jogging, cycling and enjoying his family.
Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic
Festive Czech menu Czech cuisine is not just dumplings and heavy meals. Mr Šubrt would like to show you a Festive Czech menu with basic ingredients and recipes for new dishes. Delicious home-made pâté… just one taste will convince you never to buy pâté in the shop again. Potato pancakes are a perfect example of a delicious yet cheap meal. Combine them with pork cheeks and vegetables safe in the knowledge that there are few better combinations. Do not miss Christmas dessert with gingerbread, cinnamon and apple purée. Apples are used in Czech desserts very often and cinnamon will make them taste even better. Taste Czech with the recipes from Mr Šubrt!
Fragolino Fragolino is a light, delicate, sparkling wine with strawberry flavor. Even though it comes from Italy, you can choose it as a great aperitif for your Czech festive menu. This easy to drink wine pairs well also with desserts, light food choices and with various cheeses. The light, fruity flavor characteristics and delicate strawberry scented aromas make this bubbly perfect for a number of different occasions. Fragolino is a good choice for those, who doesn’t like Champagne. It is not nearly as expensive as Champagne, making Fragolino an affordable option for anyone to consider. There are several types of sparkling Fragolinos available:
Nando Fragolino: A light and delicious sparkling wine, it hails from the Piedmont region of Italy, and has a fruity and refreshing taste and aroma of berry. Santero Fragolino: An Italian sparkling sweet wine with a ruby color. It is made with natural wild strawberry juice. Toso Fragolino Rosso Red Sparkling Wine: From the Piedmont region of Italy, this wine drink has strawberry and fruity flavors making it perfect to serve with desserts. Prospero Winery's Fragolino: Crafted in Shelton, Connecticut, this seasonal American bubbly is made with local strawberries from the Jones Family Farm.
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Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic
Chicken liver pâté with marinated figs Chicken liver pâté
Directions:
Ingredients:
Put the cleaned chicken livers in a bowl, pour red wine, and add whole pepper, 1 piece of allspice, rosemary and cloves. Leave soaked in the red wine in a fridge till the next day. Take a blender and mix the livers with cream, butter and egg (without spices and wine). Season the mixture with salt and pepper. Take a baking pan and place in it the slices of smoked bacon side by side. Pour the liver mixture. Cut the orange to slices. Put 3 slices on the mixture
500 g chicken liver 0.2 l red wine Salt and pepper 1 allspice 1 rosemary sprig Cloves 500 g butter 1 egg 100 ml cream 35% about 300 g smoked bacon 1 orange
and bake pâté in a water bath for 45 minutes at 130°C.
Marinated figs
Directions:
Ingredients:
Prepare caramel from the granulated sugar. Use for it a pan with thick bottom. Pour red wine; be careful, because caramel will harden. Add cinnamon and star anise and melt caramel. Boil the mixture till it is not compact almost like syrup. Cut figs in the half, and put them in a glass with a cover. Pour it with wine mixture and let it marinated at least one hour. Maximum time for marinating is 12 hours, otherwise the figs will not look so nice.
2 tbl granulated sugar 500 ml red wine 1 cinnamon stick 1 star anise Figs
Serving: Cut pâté to triangles. Serve one piece in the middle of a plate. Pour wine reduction around it and add marinated figs. Set bread chip in the middle of pâté. Season with herbs.
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Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic
Pork cheeks on ginger with potato pancakes and roasted vegetables Pork cheeks with ginger Ingredients:
Directions:
1.5 kg pork cheeks, cleaned 1 kg of root vegetables (carrot, celery, parsley) 0.5 kg onion 100 g tomato paste 200 g lard Bay leaves, whole black pepper and allspice in a ratio of 2:4:1 Salt and pepper 500 ml white wine 1 liter pork broth 100 g fresh ginger 100 g honey
Clean cheeks with a knife, wash them and salt the day before you would like to serve. Take a pot, which you can cover and use in an oven, too. Wash cheeks again the next day and roast in lard until brown, then remove. Do not pour away the lard, otherwise we will lose the taste. Put on it vegetables, spices and roast till the vegetables are brown. Add tomato paste, roast and pour white wine. Reduce white wine, add grated ginger, honey, pork broth, and cheeks. Cover the pot and bake in preheated oven at 120°C for the whole night. Put out tender meat and cut to single portions. Sieve mixture left from baking and reduce it to required consistence.
Potato pancakes Ingredients:
Directions:
1 kg potatoes 1 thyme sprig 300 g flour 5 eggs Salt 500 g lard
Boil potatoes and then peel them. Grate potatoes coarsely, mix them with flour, spices and eggs. Create smaller pancakes with your hands and fry in hot lard until they are crispy.
Roasted vegetables Ingredients:
Directions:
400 g red and yellow carrot 200 g celery 200 g parsley root 200 g fennel 200 g beetroot 1 tbl cumin 200 g brown sugar 100 ml olive oil Salt and pepper Thyme
Cut peeled and cleaned vegetables to same larger piece. Add all other ingredients and bake in a very hot oven.
Serving: Firstly, put pancakes on a plate. Then add the vegetables and meat. In the end pour sauce directly on it.
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Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic
Christmas cinnamon parfait with apple purée and gingerbread Gingerbread Ingredients:
Directions:
300 g flour 2 tsp gingerbread spice 1 egg 1 tsp cocoa 2 tbl oil 1 tbl whole milk Pinch of baking soda 1 tbl honey
Mix together the flour, gingerbread spice, cocoa and baking soda. In other bowl mix egg, oil, whole milk and honey. Then just mix together wet and dry ingredients, pour in a baking sheet with baking paper and bake in a preheated oven at 175°C.
Christmas cinnamon parfait Ingredients:
Directions:
3 egg yolks 250 ml whipped cream 100 g granulates sugar 1 tsp cinnamon
Whisk egg yolks and sugar until you have nice ligth foam. Use water bath for the whisking. Boil half of whipped cream with cinnamon and let it cool down. Whisk the second half. Mix egg yolks, whisked cream and cream with cinnamon all together. Pour into small pans or bowls and cover with gingerbread pieces. Put it in a fridge till the next day.
Apple Purée Ingredients:
Directions:
4 apples 1 star anise
Peel apples and cut to smaller pieces. Cook them with sugar and star anise in a little bit of water until they are tender. Mix to purée in a blender.
Serving: Cut apple to a very thin slices. Put it on a plate. Take parfait with gingerbread out of the bowl or pan and put it on the apple slices. Pour purée on it and decorate with a cinnamon stick and star anise. Powder with sugar.
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Mamaison Hotel Le Regina Warsaw, Poland Mamaison Hotel Le Regina is one of Warsaw's most unique hotels. The upscale deluxe Mamaison Hotel Le Régina promises all the creature comforts that you would expect, and blends historic charm with chic interior design to offer you something truly unique. As one of Poland's most esteemed destinations, we are proud to provide excellent amenities, friendly service, top class accommodation and a very central location. Situated in Warsaw's romantic Old Town, the hotel is ideally located close to many of the city's top attractions, including The Royal Castle, The National Opera House, the Old Town Square and the Umschlagplatz. Surrounded by green areas, guests will enjoy the nearby park and scenic hill overlooking the Vistula River. The hotel is also close to the city's main shopping, culture and business centres. Accommodation
Dining & Catering In the hotel is beautiful decorated La Rotisserie restaurant and elegant and sophisticated space, Mamaison Hotel Le Regina’s Lobby and Bar Area. It is ideal for relaxed meetings with friends, as well as intimate business meetings. La Rotisserie, top-class restaurant and picturesque summer courtyard, is a haven for food lovers keen to sample a delicious blend of contemporary and French cuisine with strong Italian and Polish influences. All fine dining connoisseurs who seek a unique culinary experience and Sommelier Champion of Poland 2013, Andrzej Strzelczyk, selection will be delighted with La Rotisserie’s distinguished menu. Enjoy lunch, dinner or Sunday Linner (between lunch and dinner) and experience a tempting journey leading to extraordinary flavors, wines and culinary masterpieces.
With accommodation as individual as you, Mamaison Hotel Le Régina offers something for everyone. Whether you are a business or leisure traveller, each of our uniquely designed suites and rooms will provide all the facilities that you require for a comfortable and memorable stay. Each of them is individual in its shape and style, with relaxing views of the nearby gardens, the Old Town monuments or the hotel's courtyard.
Paweł Oszczyk - Executive Chef
Relax & Leisure As one of the best hotels in Warsaw we want to make certain that you feel at home and well looked after, and for that reason we offer everything from parking assistance to relaxation facilities. Relax in our sauna, Roman-style swimming pool, fitness room or dine at our topclass award winning La Rotisserie Restaurant.
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Paweł Oszczyk, the Executive Chef at La Rotisserie Restaurant in Warsaw, was born in the beautiful Mazovia district of Poland, where his culinary career originated. He gained experience in a family owned and Michelin ranked restaurant in Brescia, Italy. After returning to Poland, he began in the newly opened Bristol Hotel and, after ten years, moved to the Polish Business Roundtable Club in the Sobańskich Palace, finally bringing his talents to the boutique Mamaison Hotel Le Regina. Pawel pays much attention to top class ingredients, only uses a selected group of suppliers and plays with the sommelier's choices to arrive at the finest food & wine pairings. His cuisine is a combination of Polish, Italian and French influences. Paweł lives in a big house with a garden, close to the forest, along with his wife, three children and a cat. He is very spontaneous when selecting travel destinations and loves simple food.
Mamaison Hotel Le Regina Warsaw, Poland
Delicious Polish cuisine Polish cuisine is very colourful and the recipes on the next pages are proof of this. Do you know a more common vegetable for autumn and winter time than the pumpkin? Try warm pumpkin soup prepared by Mr Oszczyk. He has combined pumpkin with feta cheese and almonds, the end taste will be amazing. Continue with guinea fowl with mushrooms and juniper sauce, a festive course for special occasions. Cottage cheese with poppy seeds, chocolate and cherries is a delicious way to end the whole menu. It looks beautiful in the glasses and its preparation doesn't need an oven!
Tatanka Ingredients: 200 ml bison grass vodka (呕ubr贸wka) 400 ml apple juice Pinch of cinammom Directions: Mix all in shaker and serve on crushed ice with apple skin twist.
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Mamaison Hotel Le Regina Warsaw, Poland
Creamy pumpkin soup with almond and feta cheese Ingredients: 30 g almonds flakes 30 g brown sugar 40 ml vegetable oil 2 shallots 50 g leek, only white part 1 medium size potato, peeled 450 g pumpkin without seeds and skin 600ml cups chicken broth 120ml heavy cream 1 tsp ground ginger 1/4 coffee spoon nutmeg 1 tsp salt 1/2 tsp freshly ground black pepper 20 ml Amaretto liqueur Fresh coriander leaves Feta cheese Directions:
Place almonds flakes in a large soup pot over medium heat and roast, stirring frequently, until fragrant and nicely gold, about 3 to 4 minutes. Add sugar and when start to caramelized remove from the pot. Spread thin layer on baking paper. When cold and hard, chopped fine. Add the oil to the same pot. Stir in the sliced shallots, sliced leek and potato. After 2-3 minutes cover vegetables with the chicken broth and bring to boil. At that time add diced pumpkin and cook slowly for another 20 minutes, stirring frequently. Season with salt, pepper, ginger and nutmeg. Add heavy cream. Using an immersion blender, purée the soup until a smooth consistency. Just before serving add amaretto liqueur.
Serving: Arrange soup in a soup plate and float almond crunch over the top with few coriander leaves. Using truffle mandolin cut Feta cheese on. Serve immediately.
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Mamaison Hotel Le Regina Warsaw, Poland
Whole roasted guinea fowl with dry mushrooms dumplings and juniper sauce Whole roasted guinea fowl
Directions:
Ingredients:
Preheat an oven to175 °C. Wash thoroughly guinea fowl inside and outside and pat dry with paper towels. Rub the cavity with a little salt. Peel orange and cut into large cubes. Cut also apple and celery to the same size cubes. Put in a bowl, mix in thyme and a small pinch of salt and pepper, and then stuff the cavity of guinea fowl with this filling. Pull the skin at the front of guinea fowl's cavity forward, to cover the filling, and tightly tie. Heat a thick-bottomed pan and add the oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, crushed juniper berries, half quantity of butter and rosemary and cook for 3-4 minutes until golden brown. Add ½half quantity of the wine. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the juice as necessary. The guinea fowl will be roasted and partially steamed. When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes.
1 guinea fowl (1,4 kg) 1 orange 1 apple 2 celery stick Fresh thyme Sea salt and freshly ground black pepper 3 tbl vegetable oil 12- 15 dry berries of juniper Fresh rosemary 2 garlic cloves
Dry mushrooms dumplings
Directions:
Ingredients:
Preheat the oven to 180°C. Spread a layer of sea salt on a baking sheet and arrange the potatoes on top. Bake until a bit overcooked. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Pass the potatoes through a potato ricer. Make a mound of potatoes on the counter with a well in the middle; add egg, dry mushrooms dust and flour. Mix well with hands. Take a piece and roll it with your hands on a well-floured board into a rope 1,5 cm in diameter. Flatted a bit with a hand and cut into 1 cm large diamonds. Lightly flour the dumplings as you cut them. Bring a large pot of water to a boil and add salt. Drop in the dumplings and cook for about 90 seconds from the time they rise to the surface. Remove them with a skimmer, shake off the excess water, and roll in fresh butter.
6 tbl butter 250 ml dry white wine 120 g butter 150 g flour
Juniper sauce Ingredients: 0,5 kg potatoes with skin 150 g flour + 50 g 1 egg 1 tbl dry mushrooms dust 40 g butter
Directions: Remove all the fat from the roasting pan and place the pan on gentle heat. Take out the stuffing from the guinea fowl cavity and add to the pan with rest of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. Leave to simmer gently. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and reduce by half. Season to taste. Add and emulsify rested butter.
Serving: Serve the guinea fow (piece of leg and a piece of breast per portion) with dry mushrooms noodles and simply cooked and buttered green vegetables.
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Mamaison Hotel Le Regina Warsaw, Poland
Verrine of cottage cheese with poppy seed, cherry comďŹ ture and chocolate Ingredients:
Directions:
A. 80 g poppy seed 130 ml milk 25 g honey 15 g sugar 10 g raisins 15 g almonds akes B. 80 g cherries 40 g sugar 40 ml water 6 g potato starch 1/4 tsp grated ginger C. 55 g sugar 30 ml water 3 eggs, beaten 80 g white cottage cheese 80 g natural yoghurt 150 ml whipped cream Lime zest 5 g gelatin, softened in cold water D. 50 g extra bitter chocolate 60 ml cream 36 % 60 ml milk 1 tsp sugar 1 tsp cacao powder
A. Simmer the poppy seeds in the milk with sugar until the milk has evaporated. Blend until you have a ďŹ ne paste. Add raisins, almonds and honey. Mix well. Arrange in martini glass 1,5 cm high level. B. Mix a water and sugar in a saucepan and bring to boil. Add cherries. At the same time mix potato starch with few drops of cold water and transfer into cherries compote. Bring to boil again. Cover poppy seed in a glass with 1 cm layer. C. Mix a water and sugar in a saucepan and stir over medium heat until start to lose white color. Pour it slowly onto beaten eggs. Whisking fast, add gelatin. Whisk cottage cheese and yoghurt together and mix in to the egg. Add lime zest. Using a piping bag spread another layer in our glass (3 cm high). D. Heat the cream and milk to a boiling point. Take out from a heat; add sugar, cacao and melt the chocolate in. Leave on side to cool down. Pour little sauce on top of verrine and decorate with fresh mint
Serving: You can decorate a plate with cinnamon sticks, straberries, mint, star anise and pistachios.
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Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia Mamaison All-Suite Spa Hotel Pokrovka opened its doors in 2007 to become the first Russian property within the Mamaison Hotels & Residences collection for short and extended stays. Located in the very heart of Moscow, Mamaison Hotel Pokrovka features spacious and elegant rooms, the exquisite and award-winning Meat and More Restaurant, and its exclusive Spa by Algotherm with its varied and exciting selection of personal care programmes. Additionally, a range of business services are also at your disposal. The hotel offers guests a full range of business centre services, including tha latest technical equipment and spacious meeting rooms with natural daylight. The Boardroom is modern and comfortable, with large windows that let in plenty of natural light. It is perfectly suited for meetings of up to 45 persons and an ideal solution for seminars, presentations, training sessions and board meetings. The unique VIP Lounge suits up to 30 guests and offers exquisite surroundings for intimate meetings and events, such as weddings. Accommodation The hotel has 84 suites which feature a unique layout, view, style and décor. Every suite provides an ideal escape/whether for business travel, vacation, a romantic gateaway, a family holiday or long-term stay. The interiors are inspired by the latest trends, yet stay true to traditional thirties and fifties elements. Each room enjoys plenty of openness, light, pastel colours and intriguing shapes, and each is highlighted by high-quality parquet flooring and beautiful furniture. Relax & Leisure Enhance your wellbeing at Spa by Algotherm. Accented by product from the specialised French brand Algotherm, this is one of eleven masterpiece spas in the worldwide Algotherm collection. The Centre enjoys the very latest high-tech equipment, with exclisive care programmes carried out by highly qualified personnel. So spoil youself! The Spa by Algotherm swimming pool area, sauna, hammam, fitness studio and full range of exotic traetments are ready and waiting to enhance your relaxation and well-being.
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Dining & Catering Meat and More Restaurant (used to be Numbers) is one of Moscow’s best and highly regarded eateries. Unsual Art Deco elements reflect a cool mix of traditional European flavours and the hot, impulsive East. Gastronomy enthusiasts well relish the chance to sample our creative cuisine that combines the best European and Mediterranean flair. Additionally, sample the unique Champagne Menu, a selection of appetizers, served with particular champagnes chosen by our Chef and Chief-Sommelier. Relish the selection of international wines and take your pick from our Digestive Cart, a variety of the world’s best spirits and liqueurs. Add even more to your evening with the tart aroma of Cuban, Dominican and Nicaraguan cigars and hookah. Relish the exquisite ambience, superb food and unique style, highlighted by the sounds of original smooth jazz. The famous mixologist Max Bradarsky will prepare you tasteful drinks accompanied with delicious meals prepare by the Executive Chef Alexey Lalayan.
Alexey Lalayan - Executive Chef Alexey Lalayan studied at the College at Smolensk city, specialization cook/pastry chef. Alexey has great working experience in the international chained hotels in Moscow. He started his career with the line position in the kitchen of Holiday Inn and Novotel Hotels, where he built up the main professional skills. In 2002 Alexey got the International Sanitary Certificate. Worked at Courtyard Moscow Center as Executive Sous Chef. Alexey used to work under the supervision of French, German, English, Austrian Chefs, such as Guillaume Joli, whose mentors were Paul Bocuse and Pierre Troisgros (founders of the Red Michelin guide). Being with Courtyard he took part in the seminar of raising the level of professional skills in Germany – Chef Excellence. Now Alexey Lalayan is Executive Chef in the restaurant Meat and More – the exquisite restaurant, located on the ground floor of Mamaison All-Suites Spa Hotel Pokrovka.
Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia
Refreshing Russian menu Mr Alexey Lalayan has prepared a selection of courses for you with fresh vegetables, fruit and beef. Start with a healthy salad made from raspberries and coppa. Then continue with beef steak with unique foie gras, pumpkin balls and a creamy mushroom sauce. It is the perfect combination for the autumn and winter season and it will deďŹ nitely warm you up during the freezing Russian winter! Taste a typical local dessert – Strawberry Romanoff. It is very easy to prepare and the end result is overwhelming. Surprise your friends with this Russian menu, which includes the best ingredients of autumn and winter!
Berries vzvar with honey Ingredients: Honey Mint Strawberries Lime Directions: Mash berries, lime and mint, add honey and pour with hot water.
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Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia
Salad with coppa and raspberries Ingrediences:
Directions:
14 g lollo rossa lettuce 16 g frisee 16 g ruccola 26 g coppa 35 g fresh raspberries 20 g olive oil 2 g lemon juice 12 g green basil 1 g balsamic cream
Place mixed salad leaves in the center of a plate, decorate with 5 slices of coppa. On the each slice of coppa put one raspberry. Pour salad dressing made by lemon juice, olive oil and green basil. Just before serving, pour dressing over salad, decorate with balsamic.
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Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia
Beef steak with foie gras, kenyan green beans, pumpkin balls and creamy mushroom sauce Beef Steak
Directions:
Ingredients:
Heat a frying pan and cook the beef fillet on a medium heat (180°C). The duration of the cooking process depends on the type of preferred steak doneness.
190 g beef fillet
Foie Gras Ingredients: 50 g foie gras Salt and pepper
Directions: Season foie gras to taste with salt and pepper, then sear until browned on a heated pan, about 30 seconds on each side.
Pumpkin Balls Ingredients: 150 g pumpkin 10 g flour 20 g egg 20g bread crumbs
Directions: Cut pumpkin into small pieces and peel. Cover with water and boil until tender. Mash, purée in a blender. Mix with flour and egg, form into 4 cm balls, roll in bread crumbs, fry pumpkin balls in oil, a few at a time, for 2.5 to 3 minutes or until golden brown. To drain, place the balls on paper towels.
Creamy Mushroom Sauce Ingredients: 10 g sunflower oil 50 g cream Salt and pepper 50 g ceps
Directions: Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium. Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn't overboil. Then mash the creamy mushrooms in the blender.
Serving: Pour creamy mushroom sauce on a plate, put the beef steak in the middle, then put 1 piece of foie gras on steak, spoon demi-glace sauce over the top, garnish with kenyan green beans and pumpkin balls. Season with parsley.
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Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia
Strawberr y Romanoff
Ingredients:
Directions:
114 g fresh strawberries 50 g sabayon sauce Mint sprigs for garnish
Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl.
Sabayon sauce (0.5 l) Ingredients: 5 eggs 85 g Cointreau liqueur 175 g sugar 4 g lemon juice
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Directions: Season foie gras to taste with salt and pepper, then sear until browned on a heated pan, about 30 seconds on each side.
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