"Snail's first time", which you will want to repeat. However, the less adventurous can also try the special steaks made from aged meat
The French restaurant La Gare (French for "the station" or "the station", which to some extent corresponds to the brand new interior of the restaurant) is located in the very heart of Prague, a few steps from the famous Municipal House. Upon entering, it is already evident that the owners, in cooperation with the architect, have taken great care in the reconstruction of the original premises, which were dominated by a large display case with French delicacies in the entrance area. The massive wooden "counter" flows naturally from the entrance to the open grill and, together with the huge iron rooster suspended from the ceiling, dominates the entire space.
The restaurant itself is then very naturally divided into three parts - from the open space, which will be appreciated by larger groups, to a more private area separated by brick arches, suitable for business meetings, for example, to a unique intimate space with floral walls and tables for two. Everyone can find the right seating for their situation and mood at La Gare. Just as any lover of delicious food will surely choose from the varied menu.
Snails for the first time
Snails are an integral part of French cuisine, so it is no wonder that La Gare has included them in its menu. Personally, I'm quite an experimenter when it comes to food, so I've already had a few experiences with snails. However, I haven't had the opportunity to try the ones served in a shell yet. The choice of starter - a dozen of gratinated snails with mushroom-garlic butter - was thus obvious. It should be added that my co-host definitely does not have such an open relationship with food, so not only did she keep her choice "down to earth" (Japanese for a change - she opted for smoked salmon with avocado, Japanese rice, fried seaweed and grape wine), but she also vowed that the most she would look at the snail on my plate. In the end, though, she surprised...not only me, but herself.
Much could be said about the snails, but the truth is that the ones served at La Gare truly surpassed not only my expectations, but even any expectations my friend had about this dish. While the snails were very tender to the bite, the mushroom-garlic butter gave them not only a more pronounced flavor, but also a pleasant aroma. So, having gained some proficiency with the special tongs (the staff are happy to let you in on the ins and outs of their use, so you don't have to worry about performing the classic scene familiar from Pretty Woman), I even convinced my friend to outdo herself and taste one of the snails. So while praise for the chef may not mean as much on my part, the acknowledgement that the snail is indeed TASTY, from a lady for whom even poultry livers are an eating challenge, is a compliment of the highest order.
Aged meat as the pride of the establishment
Although the main course menu at La Gare is also very varied and includes not only French specialties, but also various seafood dishes, the biggest pride of the place is the steaks. The chefs prepare these from meat that has undergone a dry-aging process, which in practice means at least 90 days of direct exposure to a specific temperature. It is also a more demanding process than the more usual wet-aging, which results in tenderisation and also enhances the flavour of the meat.
On the recommendation of the staff, who will also introduce anyone interested in this meat to the secrets of its maturation (in the case of foreign clientele, also in English), we therefore decided on a meat tasting menu for two including, among others, aged low sirloin steak, chopped steak from aged meat, but also duck breast, pork chop and turkey bone.
After enjoying the "chef at the grill in action", we also had the opportunity to compare the taste of aged meat with that which has not gone through the process. Although the more pronounced flavour of the meat was noticeable and the flavour of the chopped steak was perfectly accentuated by the fresh salad of parsley and onion, the other meats also literally melted on the tongue. Together with the Béarnais, Bordelaise and Perigold sauces (this one - with truffles and shallots - was our favourite), which complemented each of the meats perfectly, eating this tasting menu was a real treat.
And finally, back to France...
And the desserts were also an experience. For once, we didn't choose from the menu, but from the "counter" where the menu is constantly changing. I - having started "French style" - decided to end up in France as well. At least figuratively - with a French chocolate cake, whose taste was permeated by pleasant notes of raspberry liqueur. It could be said of my co-dinner companion that she was quite "daring" with her choice of dessert - she chose a cake with the flavour of caramel and salt (but the truth is that we both love this combination for some time now). And since both desserts were delicious, if you go to La Gare with two, don't forget to get a taste from your partner ;-).
In any case, regardless of whether or not French cuisine is close to your heart, you can look forward to delicious dishes prepared with top quality ingredients at La Gare. The restaurant's management pays attention to the place of origin of each meat, which the staff knows everything about. Of course, there is also the pairing of excellent wines with the dishes and, finally, the excellent coffee, whose roasting plant you can also see right in La Gare. And if you would like to experience your "snail first" and combine it with the pleasant time of the approaching Christmas, La Gare is preparing a special event in which it is inviting you to eat snails in a Christmas setting...
