Brasserie La Gare
Jan Kvasnička, the head chef at La Gare, has worked in a number of well-known Prague restaurants. In his current establishment, located near the Municipal House, he confirms that he is one of the specialists in French cuisine in the Czech capital. The menu opens with relatively classic recipes such as escargots de Bourgogne, foie gras with onion relish, oysters au gratin with walnuts and warm veal tongue with stuffed endive. Soups include bouillabaisse and onion soup, and main courses include boeuf bourguignon, coq au vin, rabbit with olives and tomatoes, and veal kidneys in a thyme breading. For those who appreciate strong flavours, we recommend black pudding served with apple mayonnaise and grilled apple. The pearl of the menu is a Rouen duck prepared according to the recipe of the great Parisian restaurant La Tour d'Argent. The duck's flesh is enhanced by the aroma of Armagnac and port, and accompanied by a demi-glace sauce with duck liver and heart.