Grand Cru
In the Czech Republic, chef Jan Punčochář, whose name has long been associated with the restaurant Le Terroir, is one of the leading figures in terms of gastronomy. Now, in a baroque building near St Peter's Church, you can sample his speciality: pigeon d'Anjou with almond ravioli and consommé of pigeon legs with ginger and armagnac. As for the other dishes on the menu, Punčochář himself declares that he imposes no constraints on himself and that he cooks, in a word, what he likes. And what he likes is, for example, lobster from Brittany served with avocado, beetroot and salmon caviar, venison carpaccio with cauliflower and black truffle, or fallow deer with parsley knedlíky and spinach. The lunch menu, which changes regularly, offers more substantial dishes, such as a thick tripe soup and pork tail in brown beer. We recommend that you keep an eye on the Grand Cru website regularly: you'll learn, for example, that a Michelin-starred chef is coming to spend a few days there to cook with Punčochář.