The first edition of the Czech Gault&Millau was presented in Prague - Here are the best restaurants and chefs all over the country
End of speculation. Now It is clear who in the Czech Republic received the legendary toques, the symbol of the renowned French gastronomic guide Gault&Millau.
On Tuesday, 28 January, the Czech edition of Gault&Millau was officially introduced in both book and online versions, presenting the best local restaurants and chefs. The highest number of points for the first year went to Restaurant Papilio, which was awarded 4 toques. The Chef of the Year was Papilio’s chef Jan Knedla, while Otto Vasak from Restaurant Essens won the Trophy Great Chef of Tomorrow and the title The Young Talent of the Year went to Barbora Šimůnková, from Restaurant LEAF. In addition to these three special awards, the POP of the Year in Czechia is the EGGO BreakFeast Bistro because of the creativity of the concept, the quality of the food and drink or the overall contribution to the region.
Gault&Millau Czechia made its grand entrance into the local culinary world on January 28th, when the best chefs and restaurants were awarded in the building of the Czech National Bank. Miroslav Lekeš, the chief inspector of Gault&Millau Czechia who brought the guide to Prague, greeted the guests and the chefs, together with Marc Esquerré from the French Gault&Millau, Ingrid Badurina Danielsson from Gault&Millau Croatia and Martina and Karl Hohenlohe from Gault&Millau Austria.
Where to go for a delicious meal with a great service and pleasant environment? You will discover it in the Czech version of the renowned international gastronomy guide Gault&Millau. The only restaurant awarded four toques in Czechia is Restaurant Papilio in Vysoký Újezd near Beroun. The three toques this year go to eleven restaurants: La Degustation Bohême Bourgeoise, Dejvická 34 by Tomáš Černý, La Finestra in Cucina, Levitate, Mlýnec, Pot au Feu, Štangl, Stůl, Terasa U Zlaté studně, U Matěje, all in Prague and the South Moravian Restaurant Essens.
"I am very happy to see how many restaurants across the Czech Republic have achieved the toques. There are many evaluation criteria and just one toque is a really big achievement. Czech gastronomy has shown us how great it is, and at the international level," comments Michaela Židlický, Chief of Guide of the Czech Gault&Millau.
