Restaurant Alcron in Prague hotel Radisson Blu obtained in the 2012 edition of Michelin Main Cities of Europe the Michelin star. This is the first ever Michelin won by Czech Restaurant with its Czech chef Roman Paulus.
The award was announced by Daniel Cahel, Michelin representative for Czech Republic. The guide is on the market since 1982 and awards the best hotels and restaurants with one to three stars. In the world is the award compared to Oscar awards.
In the past won the award three times Andrea Acoordi, who worked at restaurant Allegro. However, last year he went to St. Petersburg. We are pleased that Roman Paulus is the next in line to receive this honor.
“The award does not apply to me, but to the whole team, whether in the kitchen or in the service. Behind that all stands a great work of people, who love their job and did it perfectly for long time, “comments Paulus the award. David Patek, F&B Manager in the Radisson Blu Alcron Hotel, says “for me personally it is an assurance that the way we started with Roman 4 years ago was chosen well.”
Restaurant Alcron is located in the Radisson Blu Alcron hotel in Stepanska street in Prague. It is designed in the same décor as the rest of the hotel in Art Deco style – in the restaurant there are couples dancing on the walls by Tamara de Lempicka, original fireplace from 1930s, which is in those days used only for decorative purposes and the entire restaurant has only 24 seats. All this is Alcron. The restaurant focuses since its launch on fish and seafood. A typical dish is a lobster bisque or slow-roasted salmon with onsen egg.
Historically Alcron served as a meeting point for famous people, foreign visitors as well as a place of signing strategic agreements. The historically famous people, who met with friends in Alcron, are writer Frederick Forsyth, French cabaret owner Maurice Chevalier, U.S. General Douglas MacArthur or the Czech olympian athlete Emil Zatopek.
A combination of approaches of Roman Paulus, who is looking for inspiration in his experience and internships abroad, and David Patek, whom “finds inspiration all around him” in his daily activities, creates a concept that has the power and success. We would like to think differently than other restaurants. Otherwise, we would not be able differentiate.
The restaurant would not work, if it was not for a successful team behind. Their selection process is therefore very important. Careful selection and rigorous training of each employee increases rapidly the guest satisfaction. “Any food which is being cooked can be perceived as the training material, on which we learn new things,” says Roman Paulus. The ”personal qualities” and continuous improvement are crucial for David Patek – “simply put, we can not work with someone who is willing to make a soup at home from a bag.”
“Our goal to the future is to maintain and even improve the concept of the restaurant – to always have perfect and fresh ingredients, excellent service, unusual tastes in the menu structure and continuously improving the kitchen. Food must have taste and be fun in the same time, “says Paulus.
“Historically, The Alcon which originally opened in 1932, has become synonym for quality when people referred to top quality of service and exquisite food. It is a very symbolic event, that we have earned this prestigious award at the occasion of 80th anniversary of the original opening of the Alcron Hotel. With our Alcron concept, we are able to produce unique dinning experience, yet still make it accessible to wide range of customers”, says Michal Chour, Radisson Blu Alcron Hotel’s General Manager.