The book will be available on October 23, 2025
La Degustation Bohême Bourgeoise
A story of human courage and the spirit of Czech cuisine. Blanka Datinská’s book reveals the inner world of the Michelin-starred restaurant La Degustation and shares the thoughts and experiences of the people who bring it to life.
The author captured the atmosphere and evolution of the Michelin-starred restaurant that has proudly yet humbly proven that Czech staples such as koprovka (dill sauce), svíčková (beef sirloin in cream sauce) and španělský ptáček (beef roulade) can stand on the highest culinary pedestal. Blanka collected dozens of interviews – with head chef Oldřich Sahajdák and the restaurant team, with suppliers, long-time collaborators, and all those who helped shape La Degustation Bohême Bourgeoise into what it is today.
The featured recipes reveal how this restaurant works with local ingredients, Czech seasonality and tradition. Yet, the book is not a cookbook – it is a documentary account about humanity, perseverance and respect for the culinary craft and for one another. The visual identity is enhanced by photography from Honza Zima and design by Zuzana Lednická of Studio Najbrt.
Discover the story of courage, tradition and flavor in a book about the Michelin-starred restaurant La Degustation Bohême Bourgeoise
In 2006, La Degustation Bohême Bourgeoise decided to stand up for Czech cuisine and set out to win it the recognition it deserved. It was the first restaurant in the country to serve only tasting menus – and it championed the belief that Czech cooking can stand alongside the greats. The Michelin star in 2012 eventually gilded dishes like koprovka (dill sauce), svíčková (beef sirloin in cream sauce) and španělský ptáček (beef roulade). This story could fill a book!
Interviews, recipes and stories
Author Blanka Datinská collected dozens of interviews – with head chef Oldřich Sahajdák, the restaurant team, suppliers as well as longtime collaborators. She spent time in the kitchen to capture the essence of the restaurant. The book intertwines powerful memories, timeless reflections and behind-the-scenes moments. The recipes illustrate how flavor, ingredients and seasonality are treated at La Degustation Bohême Bourgeoise.
Document about pioneering
This is not a cookbook, but a documentary account about people and humanity — about pioneering spirit, perseverance and respect; about Czech identity; and, of course, about food — which says it all. It is the story of a restaurant that became an institution, declared gastronomy a form of culture and is continuing to train new generations in the craft.
Design and photography
The authentic atmosphere is brought to life through the photographs of the restaurant’s longtime photographer Honza Zima and design by Zuzana Lednická from Studio Najbrt.
Printed on Munken Polar paper, the book features a cloth-bound cover with embossing and foil stamping.
About the Author
The book was written by Czech author and editor Blanka Datinská, who made the decision to embark on this project in 2023. She drew on interviews and vivid memories, on archival materials and recipe books, but also on her own experience in a chef’s jacket and as part of the La Degustation Bohême Bourgeoise team – while gathering material, she also played at being a cook. This was so she could truthfully convey what is cooked and experienced at Haštalská 18. From the first to the last chapter, she wrote out of love for Czech cuisine, for her homeland and its people. With respect for her predecessor, Marie B. Svobodová.
Technical specifications
Published by AMBI CZ, s.r.o., 2025
ISBN 978-80-88465-24-9
Written by Blanka Datinská
Photography by Honza Zima
Design by Zuzana Lednická / Studio Najbrt, s.r.o.
288 pages
205 × 300 mm