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At the President´s ball: dancing, but also breaking resolutions

The second President´s official ball at the Prague Castle on Friday, January 22 welcomed nearly 500 prominent guests from the ranks of politicians, celebrities, businessmen and traders. In addition to the dancing the banquet, traditionally prepared by TOP HOTEL Prague, was on the program.

And what could actually the guests enjoy? "From the cold dishes for example "Spicy chicken livers marinated in Cognac", "Roast beef roll with green asparagus" or on "Pork tenderloin with forest mushrooms" says Petr Vodolán, Chef of TOP Hotel Prague, who was with his team preparing delicacies for the Prague Castle from the morning. "From hot dishes, I have heard all the praise for everything. Among the most popular delicacies traditionally belonged salmon, for example, marinated in the orange juice and fresh dill, smoked Norwegian salmon tartar or Salmon Fillets topped with tiger prawns. Other guests (including the host, Mr. President), then preferred the traditional Czech cuisine dishes, such as Beef, goulash, fried chicken mini-steaks or Ham off the bone, which was sliced right in front of the guests.

Many about the visitors of the ball then told Jana Baldová, top confectioner of TOP Hotel Prague: "Initially, most people announced that they are on diet and do not eat sweet. In the course of the evening, however, almost no one could stay on diet and gave up", laughs Mrs Baldová and continues:"The majority of people loves chocolate, and so the greatest interest was in the chocolate brownies and chocolate pepper toes. Many guests were surprised by combinations of chocolate truffles flavors from the Belgian chocolate with chili. After one taste people wore and recommended further ", she added with a smile.

Jana Baldova's team also prepared a surprise of the evening: cake for the presidential couple. The cake was decorated with a marzipan outfit of ladies and gentlemen – hats and gloves and with raspberries and peaches inside was really excellent. Another surprise were the magnificent ice sculptures in the shape of swans and fish that were prepared by Sous-chefs of TOP Hotel Prague, Zbynek Ženíšek and Radech Vach, who already gained a number of medals for their carving art at Culinary World Cups.