Zdeněk Pohlreich: "Smažák with tartar has become the Czech national dish that we can't do without"
A few simple ingredients, a simple procedure and a great meal on the table. Nothing else in Zdeněk Pohlreich's new cookbook with the aptly named Super simply won't do. Finally, even those who have only ever managed tea and scrambled eggs, which they often still managed to scorch, can prepare good, high-quality food.
Pohlreich himself does not see anything wrong with simple cooking, but neither does he think that everyone can do everything.
"I'm pretty bad at the pastry shop, there would definitely be a lot of catching up to do. Of course, there is much more to it than that, it is not humanly possible to master everything," he revealed during a visit to the Prague Primátorky, for whom he has been preparing a so-called signature dish for the third year now (a recipe that identifies individual chefs or restaurants, ideally it should be unique and allow an informed gastronome to name the chefs in a blind tasting, ed.).
What did the 2020 Primaries look like?
The guests of the Lexus Lounge could taste it at the famous eight-mile race, where, by the way, the pilot Petr Kopfstein, who, like Pohlreich, is an ambassador of this brand and also an enthusiastic fan, was also present. Both have been driving models of this brand for many years.
Czech food lacks oxygen
As the aforementioned signature dish drew on Czech traditions, Pohlreich also talked about the current local gastronomy: "It lacks a stable economic situation and quality vocational training, or rather meaningful education. A sensible regulation of the market would certainly not hurt either. Quality agriculture and the availability of first-class raw materials directly related to it. "However, our gastronomy cannot do without fried cheese with tartar sauce. This is simply the Czech national dish," he adds.
Favorite breakfast
Zdeněk Pohlreich has revealed his favourite meals many times in interviews (including in ours here), but now he confides what he likes to eat for breakfast. In general, he also likes the trend of people not only going to restaurants for lunch or dinner, but also for breakfast.
He also encourages Czech customers not to hesitate to say if they don't like something in a restaurant or if there is a problem with the food. He says there's nothing wrong with that either. "It's perfectly normal and it's much better than the recently popular option of complaining on social media," Pohlreich says.
