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Preview The theme of the course Lecturer Sommelier Price The earliest date State Reservation
Moderní úprava sladkovodních ryb Moderní úprava sladkovodních ryb Dalibor Navrátil 3 250,- CZK Thuesday, 27. 09. 2016, at 04:30 pm Free
Basic pasta and sauces as lunch and dinner Basic pasta and sauces as lunch and dinner Tomáš Černý 2 250,- CZK Wednesday, 28. 09. 2016, at 04:30 pm Occupied
The beauty of simplicity The beauty of simplicity Zdeněk Pohlreich 4 400,- CZK Monday, 03. 10. 2016, at 10:00 am Occupied
Czech cuisine of Zdeněk Pohlreich Czech cuisine of Zdeněk Pohlreich Zdeněk Pohlreich 4 400,- CZK Thuesday, 04. 10. 2016, at 10:00 am Occupied
Wild meat aka The hunters cooking class Wild meat aka The hunters cooking class Riccardo Lucque 3 300,- CZK Thuesday, 04. 10. 2016, at 04:30 pm Free
Creamy soups without flour Creamy soups without flour Tomáš Černý 1 450,- CZK Wednesday, 05. 10. 2016, at 04:30 pm Occupied
Tarts from Bottega Tarts from Bottega Daniele Combi 2 000,- CZK Thuesday, 11. 10. 2016, at 04:30 pm Free
Lobster's feast Lobster's feast Tomáš Černý 3 500,- CZK Monday, 17. 10. 2016, at 04:30 pm Free
Pasta preparation Pasta preparation Riccardo Lucque 3 300,- CZK Thuesday, 18. 10. 2016, at 04:30 pm Free
POP UP of Radek Hasman: All the flavors and color of vegetable! POP UP of Radek Hasman: All the flavors and color of vegetable! Radek Hasman 2 500,- CZK Monday, 24. 10. 2016, at 06:00 pm Free

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