A large brasserie, with a large “M” for Manzac: This is the name of the chef owning the restaurant. The French community calls him Jean-Paul: it is familiar with this well known figure who left his native Gascony when he was a youngster, to establish himself in Prague hotels some years ago after experiencing prestigious kitchens around the world.

Executive chef at the Marriott, he recently resigned to open few months ago what is already the most visited and acclaimed French restaurant downtown. With a “Bib Gourmand” in the Michelin Red Guide, and unanimously positive reviews in the Czech and international Medias, he is the most successful “beginner” on the local restaurant scene. 
The Brasserie is appealing. Cool, with its open-cuisine displaying the show of the chef and his team in frenzied activity, it is also discreetly old-fashioned with its wall seats, wood tables with engraved copperplates, and its anticipating and friendly waiters wearing the traditional long white apron like at Lipp or La Coupole in Paris. This was a major investment for Manzac. Often, when the money goes to the design, it doesn’t go into the plate.

This is, by no means, not the case of the Brasserie M. The recipes, the spices and the presentation, all excellent, come after the basic quality of the ingredients. The French and local markets are cleaned out with their best products: you feel it on your very first smell and bite. The chef motto is “quality first!” 

 

 

 

HOME