The kitchen team

Restaurant Flambée's cuisine draws on modern French cooking, accompanied by and carefully blended with certain fresh and healthy trends in Italian and Czech cuisine. The original dishes on our menu always represent a unique combination of seasonal ingredients mixed with the culinary art of our team of expert cooks and chefs. The ingredients used in our meals always undergo detailed scrutiny as to their freshness and quality. Our vegetables, fruits, mushrooms and seasonings come in daily, fresh from organic farms. Fresh fish are delivered 4 times a week and we are careful to purchase seafood that is caught in open water. Our poultry comes exclusively from the Bressé region in France, while the venison is hunted in Czech woods and meadows and supplied by a renowned supplier.

 
 
 

Canadian Chef Fabian Gysi recently from Bermuda Curriculum Vitae

 

Service team

We put an especially strong emphasis on our service. The service team attends regular trainings and instruction meetings covering and introducing the latest trends in customer service and customer psychology. A good knowledge of foreign languages is a matter of course for every member of our staff. The service personnel become acquainted with our culinary products on a daily basis and always learn all the details about the dishes on the menu and the ingredients they are made from. Our sommeliers make regular visits to prominent wine regions in Italy, France and Spain, where they select only the best products for our wine cellar.

 

Restaurant manager - Tomáš Plechata

 
 
Sommelier - Miroslav Ulrych
 

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