Pot-au-feu
Jan Kracík, chef and owner of Pot-au-feu, has chosen one of the most traditional French dishes as the emblem of his restaurant. And the rest of the dishes on the menu are part of this dynamic: among them you will find foie gras with fruit chutney, but also goat cheese with eggplant or even sweetbreads with morels. In the kitchens, we mainly practice old traditional French recipes, and a good part of the ingredients are directly imported from France, a source of inspiration. Bresse chicken is not only excellent in taste, but its flesh is in the national colors: white feathers, a red crest and blue dewclaws... As for the wine list, it is also Gallic in every way: you will find wines from the Rhône valley, with Châteauneuf-du-Pape from various years, but also Bordeaux, with the essential Château Margaux, Château Latour, Château Lafite Rothschild and Château Cheval Blanc.
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