Chef Interview: Oldřich Sahajdák of Michelin-Starred La Degustation Bohême Bourgeoise, Czech Republic

"Opened on 26 July 2006—the day my son was born—I think of it as my second son. After being taken by everything at The French Laundry, I felt Prague was ready for a similar smart restaurant where we use only the best local produce and truly look after our guests, and the Ambiente group became my business partners; I’ve been here ever since. My cooking looks back to the history of this country and what I call the Middle European Republic—the old Austro-Hungarian Empire—blending traditional dishes and ingredients with modern techniques; truffles are one of the few ingredients we bring in from outside, as they’re no longer available around Prague. We work with the seasons and write the menu each morning based on what the markets and suppliers have, with every member of the kitchen contributing; I want dishes to tell a story and to reflect an ingredient’s habitat—fish will always have a sauce because it once swam in water, and meat is served with herbs and grasses as it once roamed the fields. I don’t keep a signature dish, but the beef tartare and truffle sandwich served at the start of every meal has been a fixture since opening. I love pork, apples, onions and honey, so they appear often; we buy whole animals, butcher them ourselves, and use every part, which is why offal regularly features on the menu." - The MICHELIN Guide Nordic Editorial Team