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June 24, 2015 at 22:44

Oldřich Sahajdák

La Degustation Bohême Bourgeoise cordially opened its doors in 2006. The first in the Czech Republic tasting restaurant keeps the brand, which is confirmed in 2012 received a star Michelin. In the subsequent 2013 and 2014 was repeated a runaway success. For the chef, and the second in Prague in the Czech Republic restaurant certified Mishelinskimi stars entrenched position of maestro unbreakable traditional Czech cuisine. Guests can choose from an extensive wine list and a varied menu.
Celebrity chef Aldrich Sagaidak looking for inspiration in the cookbooks of the nineteenth century, and is willing to most ordinary fish from the Czech rivers. In accordance with the concept of the chef more than half the dishes served in the restaurant, you can eat with your bare hands. Despite this, the fine-dining restaurant is extremely popular with guests the highest ranks of Czech and foreign subjects.
Walking along the banks of the Vltava river or visiting the People's Gallery difficult to resist the temptation to try the gastronomic delights of the Czech chef. In 2014, Aldrich Sagaidak in the poll of the magazine Gastro & Hotel profi revue won the title of Golden Chef. Born less than half a century ago, the Czech chef constantly improving their skills, visiting a variety of gastronomic courses as soon as possible, but more often, of course, very satisfied with the master classes.
Exceptionally gifted, Aldrich Sagaidak from an early age wanted to understand the technology of cooking. He was interested in everything from scrambled eggs to a souffle. After graduating from the Culinary Institute of Amerikapnsky, talented and greedy practices of the future chef worked in many European restaurants. Germany, Italy, Portugal, New Zealand and many other countries and people gave him extensive experience, have helped to create massive gastronomic base, which serves as a fertile ground for the rapid development of culinary genius.
Aldrich Sagaidak very sensitive to the choice of suitable provisions for his restaurant. Only the most fresh and natural food may be on the kitchen shelves and tables. Signed a contract with local farmers, Aldrich provides uninterrupted delivery of your kitchen clean and safe products, including preparing and traditional gastronomic delights of the Czech cuisine using recipes of the nineteenth century, in front of a curious public.


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