SPIRIT April 2014 Mamaison Hotels and Residences | Page 21

Chef Poštulka, how do you plan your menu
to meet the expectations of Mamaison’s diverse clientele?
The restaurant is a huge part of the hotel’s
history. Many VIP guests use it as a meeting
place, for business dinners and other corporate events. It’s for this reason that our menu
is prepared well in advance, deeply thought
out, carefully tested, and always attractive.
Of course, we believe in regional suppliers,
so we have the freshest and best quality local ingredients. But we also believe that the
menu should represent the restaurant’s international atmosphere, so we source some
ingredients outside the Czech borders, so
tha Ё