Excellent cuisine is a harmonious chord of the chef´s personality, selected fresh local ingredients and grandiose ideas resulting in a superb combination of flavors that will daze you with their unique originality.
Familiarize yourself with the icing on the cake which was prepared for you by Executive Chef Mr. Lukáš Paluska and his team at the La Boheme French gourmet restaurant at the Carlsbad Plaza Hotel. Accept the urge to savor his beef cheeks braised in red wine and accompanied by potato 'galette' and vegetable 'confit'.
How is this French delicacy prepared? It requires time and some culinary experience.
Clean the beef cheeks and then cut them into equally sized pieces and add the fresh chopped root vegetables - shallots, leeks, fresh thyme and wild spices.
Sprinkle the meat and vegetables with dark 'aceto balsamico' vinegar and pour in a generous quantity good quality red wine. Let the thus laden cheeks marinate in the refrigerator for two days. Then move the beautifully marinated meat to a sieve and let drain. Afterwards fry the cheeks in olive oil until they have reached an attractive color, add root vegetables from the marinade and fry it again. Sprinkle the blend lightly with flour and pour in the wine from the marinade and simmer under lid until the cheeks are soft. Then take the meat out, let the juice thicken and season with salt and pepper.
For a more balanced contrast of flavors slowly supplement the meal with roasted fresh tomato pulp and finely chopped shallots with fragrant thyme, 'aceto balsamico' vinegar and tomato purée, add salt to taste and season with freshly ground pepper. Allow the mixture to 'confit' until it thickens and can subsequently be served as delicious chutney. The beef cheeks are served with potato 'galette' made of fine slices of potatoes interleaved with Parma ham.
Please accept our invitation to this true delicacy at our genuine French restaurant, an invitation to which the whole team of La Bohème professional kitchen invites you.
Lukáš Paluska and his team