The Czech Culinary Week at Grand Mercure Hanoi concluded beautifully, taking guests on a journey to explore the exquisite flavors of Central European cuisine. From traditional Czech dishes rich in heritage to refined culinary creations crafted by guest chef Václav Postolka, the event was not only a feast for the senses but also an opportunity for cultural exchange in a warm and inviting atmosphere.
Grand Mercure Hanoi extends sincere gratitude to the Czech Embassy in Hanoi for their valuable collaboration. We look forward to future opportunities to partner with the embassy in meaningful initiatives, helping to showcase and celebrate the rich cultural heritage of the Czech Republic. Let’s have a throw-back to all these mouth-watering delights from Czech by our guest chef via these photos:
1. Svíčková (Braised Beef with Cream Sauce)
The small round meatballs are a classic garnish for this dish. Svíčková is a traditional Czech dish known for its rich, velvety sauce made from carrots, onions, and heavy cream, and it’s commonly served with knedlíky.
2. Goulash
The dish on the far-right side contains a hearty serving of goulash, a rich, paprika-based beef stew typically served with dumplings or bread. This variation often features meat simmered slowly in a spicy and savory gravy, topped with chopped onions for extra flavor.
3. Bramboráky (Potato Pancakes):
On the bottom-left side, you can see crispy golden potato pancakes known as Bramboráky. These are made by grating potatoes and mixing them with flour, eggs, and seasonings, then frying the mixture into crispy rounds.
4. Sauerkraut Salad
A common side dish in Czech cuisine, providing a refreshing balance to the heavier main dishes.
These dishes offer a delightful mix of hearty stews, light salads, and comforting sides, typical of Czech home-cooked meals. Each of them reflects the country’s rich culinary tradition, which blends meats, hearty vegetables, and simple but flavorful seasonings.
We sincerely thanks Czech Embassy in Hanoi and chef Vaclav Postolka for collaborating with us and bring back such a meaningful event for March.
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