Are you looking for an original Christmas gift

that is sure to delight?Do you want to make someone happy,

but don’t quite know how?

Do you need a special surprise for your friends and business partners?

If you answered yes, give a personalized Zátiší Group wowcher.

Tasty Christmas

Gifts…

Winter

Happy News

Spread happiness and enjoy a worry-free holiday season!

which I focused my attention that

became powerful, but I did not do this

consciously - it was the subconscious pro-

gramming that I was carrying with me.

I also realized that I was getting what I was

focusing on, whether it was positive thoughts

or negative mind chatter. Through all the

negativity, a very powerful tool had reveal-

ed itself to me. lf I used it well, it could help

me shape my life by focusing my attention

positively on what I wanted and ignoring

the thoughts related to what I did not want.

The logic of the revelation was simple, but

implementing it required skill.

The fixed and the growth mindset…

One day, while watching a TED talk on „The

Power of Belief and Mindset,” I suddenly

realized I was often functioning subcons-

ciously with a fixed mindset. A fixed mindset

limits our capabilities and makes it more

difficult to learn new things as we get older.

I had become attached to this mindset and

consequently it often determined or limited

my behavior.

The growth mindset is just the opposite be-

cause it focuses on new possibilities and the

positive. We can constantly learn new

skills as long as we focus our atten-

tion on the learning process and do

away with negative beliefs about our

capabilities. It is a skill that, just like golf or

piano or chess, can be learnt with practice.

This was a wake-up call for me.

The Mastery of the Sages…

Later, when I was in Portugal on a silent

retreat with the spiritual master Mooji, I

realized that all spiritual masters had mas-

tered the ability to focus their attention on

thoughts that would keep them in a positive

growth mindset. They were able to ignore

thoughts that could put them into a fixed

mindset or would be negative – this was

their Mastery. This ability to focus attention

by design fundamentally changed their lives.

This was the most powerful choice they

were making, and is probably the primary

reason they are called Masters.

The most powerful choice…

The most powerful choice that I have as

a human is to determine what happens

in my life by simply focusing attention on

certain thoughts while completely disre-

garding others. Initially it seemed difficult,

but the more I consciously tried to maintain a

growth mindset and focus my attention on the

positives, the easier it seemed to get.

Meditation has helped me ignore some of

the thoughts that could be detrimental to

a growth mindset & it allows me to regain

more and more of the power that I never

knew I had. Today I believe that we all have

this power – the power of focusing our atten-

tion on what we want.

If I focus my attention on what I want &

thoughts that create a positive synergy and

systematically ignore negative thoughts

about what I don’t want, it brings a very

powerful change. It is so simple and yet so

powerful that when I first realized it, I spent

nearly an hour laughing out loud to myself

and thinking about all the time I had wasted

on negative mind chatter. Now, when my

mind starts chattering, it just brings a smile

to my face and I say, “There it goes again.“

As I learn from my children, I also hope to

be able to lead my life in a way that they

may learn something from me. It would be

a fun game of mutual learning. I think it is

a beautiful possibility to live into ☺.

THE POWER OF ATTENTION

Most of my learning comes from my children,so when they asked me, “What is the diference between us humans and the animals?“

I promptly replied that we are intelligent and can use this intelligenceto lead Happier lives.

But, thinking about it, I realized that very

often just the opposite was true. At least

in my case, I often used my intelligen-

ce and mind chatter (77,000 thoughts

pass through our minds every day and

more than 70% could be negative) to the

detriment of myself, our society and this

planet. I often focused on what I did not

want to see in my life, and every time I did,

my intelligence worked to my detriment,

making me less happy and very often quite

miserable. The more I thought about it,

the more it became clear that where I

chose to focus my attention determined

not only how I lived, but also affected the

lives of a lot of people around me and

potentially even future generations.

Seven billion worlds…

We all share one planet but we live in

seven billion different worlds. Each one

of us lives in a world of our own based on

what we focus our attention on and which

thoughts we attach ourselves to emotiona-

lly and which thoughts we choose to ignore.

So today I am going to share with you my

experience of my world and how I see it.

Thoughts will come and go…

I was a victim of my ego & mind chatter.

It led me into negative spirals and I would

come out of it focusing mostly on the negati-

ve things in my life that I wanted to change.

It was like Michael Jordan spending all his

time cursing himself about what a poor gol-

fer he was or Tiger Woods doing the same

about what a bad basketball player he was.

Then I met Mooji – a spiritual master from Ja-

maica living in Portugal. Through his guid-

ance and meditation, I realized that I was

making myself and the people around

me more miserable by focusing a lot of

my attention on what I did not want to

see in my life.

I learnt that thoughts come and go

and if I don’t give them my attention,

they have no power over me. It is only

when I give them my attention that

they become powerful – I give them

the power. It was the thoughts on

02

04

Gourmet HolidaysWe are delighted to introduce you to some of the exceptional chefs discovered by Bellevue manager František Novák during his Euro-

pean travels. Their restaurants are definitely worth a visit, and their meals are to die for!

But don’t worry if you’re unable to visit them immediately. František Novák has invited

them to Prague.

Kemal Demirasal

The Alancha restaurant chef is a rising star of the Turkish gastronomic scene. He does not merely cook, but also tells a story, the story of 12,000 years of culinary history in a singlebite. A windsurfing champion, Kemal studied Economics and Management, but decided to pursue a professional career in gastronomy. He travelled throughout Europe for six years,visiting its best restaurants, discovering the secrets of cooking, and then created his own unique style. He built it on the tradition of Turkish street cooking, elevating it to haute cuisine. His goal is to draw the most flavour out of each ingredient. For example,when preparing herb oils, he uses a DNA centrifuge and cooks exclusively on charcoal.

Discover at: http://en.alancha.com/home

Taste in Prague: At Bellevue during the first week in February

Walter Ferretto

Hervé Rodriguez

He and his brother are co-owners of the Il Cascinalenuovo restaurant in Isola d’Asti, Piemonte. Walter cooks and Roberto is the manager and sommelier. A fresh, and sometimes bold, traditional Italian cuisine using local ingredients, the excep-tional team the brothers have assembled and the restaurant’s cosy ambiance have won Walter and Roberto a Michelin star. Years of experience, great attention to detail and a harmony of flavours contribute to the success of every meal they serve. Walter visited the Bellevue restaurant last summer and invited František Novák to Piemonte. He will return to Prague in April to challenge last year’s winner of the battle of chefs, Hervé Rodriguez.

Discover at: http://www.walterferretto.com/en/

He is a truly charming French chef with roots in Dijon and a wealth of culinary experience drawn from all of France. He opened his own restaurant in Paris under the name MaSa and received his first Michelin star in 2013. His cuisine is based on “gifts of nature”, so he changes his menu according to his trusted suppliers’ recommendations and selections. He believes that every successful dish tells a story, and his meals, which are brimming with refined flavours and textures, confirm this belief. Perhaps you’ve already tasted his creations. He took part in the battle of chefs against Carlo Bernardini at Bellevue last spring, and won. Will he keep his title against Walter Ferretto?

Discover at: www.masa-paris.frTaste in Prague: At Bellevue from 4 to 10 April for the Battle of the Chefs

+

The Italian chef who, in the Allegro restaurant at the Four Seasons, was awarded Prague’s

first-ever Michelin star, is returning to the Czech capital! Beginning on 21 March, he will be

guest chef for several days at V Zátiší

Enjoy Italian cuisine at its finest while being captivated by

Andrea´s charm.

At V Zátiší

21 March, 2016

Andrea Accordi

06

The celebrated French chef of the Michelin-starred restau-rant Auberge de la Charme in Prenois is coming back to Prague. From 14 to 21 January, Nicolas will showcase at V Zátiší a delectable six-course menu, with dishes based on local ingredients and his unique vision of

traditional French cuisine.

You can look forward to enjoying the 2016 version of his famous bouillabaisse, beetroot

with Comté cheese and truffle, Moroccan lamb confit tagine and lobster

with fennel and licorice.

At V Zátiší

14 to 21 January, 2016

Nicolas Isnard

08

A to je teprve začátek

Food wallstěna plná drobného

občerstvení, které nabízejí třeba živé ruce

Eating for Fun Wondering how to surprise your business partners,

colleagues or friends at a party? Try offering them delicious and original dishes served as part of an entertaining spectacle.

You will be delighted too by how the innovative ideas from the kitchen of Zátiší Catering can

create an unforgettable party.the perfect party never runs out

of food.

Endlessfood

a wall of food that entertains the guests by using funny cones,

playful skewers and other surprises

Food wall

served in the dark to bring out the shapes and brilliant colours

of individual dishes

Shining UV meal

canapes are served on a colourful,

helium-filled object that floats through

the crowd

Flying object

And this is just the begining

10

Colourful DecemberThe Mlýnec restaurant’s Christmas menu is rich in

colours and sunny shades. You can enjoy it the entire month of December.

Appetizer: Smoked Duck Breast, Foie Gras Parfait, Passion Fruit, Pomegranate and Apple,

Christmas CakeOrange: happiness, warmth,

wealthPink: freedom and energy, refinement and tenderness

Enjoy a happy and harmonious holiday season!

The less sunlight we get outside, the more vitamins and colours we need on our plates.

The scientist

Max Lüscher,who studied colour typology,

has proven that colours can influence the way we feel; they can soothe us,

excite us, make us feel at peace.

Christmas menu

Soup:Salsify Soup, Carp

Croquette, Winter Truffle, Parsley Oil

Beige: full contentment of mind, openness

Dark Green: serenity, safety, hope

Main Course:Butter - Seared Pikeperch,

Bread Crisps, Beluga Lentils, Jerusalem Artichoke, Brussels

Sprouts, Lemon SauceYellow: encouragement, libera-

tion, relaxation, harmony Brown: home, tradition,

certainty

Dessert:Walnut Millefeuille,

Chestnut Mousse, Pineapple Ice Cream

Red: excitement, energy, loveGold: electrifying happiness,

broadmindedness

12

The V Zátiší Restaurant has become an even more peaceful

place after small changes suggested by designer

Barbara Sitarwere implemented. She created the space seven

years ago, so we asked her what it felt like returning to her work and where

she draws her inspiration.

Dreamy Arboretum

How did it feel working on a space you knew so well?To renew an interior which was successful is always inter-esting work. For the Prague gastronomic scene, it is really exceptional to be able to work with the same owner and staff after seven years. The armchairs that were designed and produced specifically for the restaurant are still in use today, after small refurbishments and upholstery repairs. They are still very, very comfortable. There will be only two minor changes to details on the left side of the restaurant, while the right side will receive a more intimate, darker ambiance with new wallpaper, lights and paintings. I have linked both spaces with an arbore-tum theme. The redesign is more modern, accentuating the abstract aspect. I have also connected the two rear lounges into one Crystal Room unit with a drop crystal

motif used throughout the area.

What was your inspiration when designing the interior?The V Zátiší restaurant enjoys an excellent reputation and the patronage of many customers who have become regulars over time. Therefore, I was treading carefully when planning the redesign, knowing that any drastic changes to the interior’s overall feel would be of no help to the restaurant. Therefore, I have only renewed and redefined the core, which has worked very well. The major emphasis is on an elegant yet casual and unpre-tentious ambiance. The interior is built on values such as cosiness, quality materials, comfortable armchairs and well-designed lighting. Every space has its own theme, subtly emphasized by artefacts. The priority is to create

a timeless character, rather than a short-lived trend.

You paint and photograph primarily dream landscapes. Where do you draw your inspiration for that?Nature and its micro and macro optics are what inter-ests me the most. All that random perfection. There is an order in every seemingly random event and in chaos which I can intuitively perceive. The paintings I made for the new interior elaborate on the theme of a botan-ical collection – an arboretum. That was the theme we chose when originally designing the V Zátiší restaurant, a theme maintained on the restaurant’s left side. In my paintings, I have made this theme more abstract, using pages from strange herbariums. My grandfather was a botanist. He used to graft and crossbreed incompatible flora because he was a dreamer and believed in the im-possible. I grew up in a garden full of miracles. I enjoy introducing elements containing a clearly non-defined story into interiors. They prompt casual and unhurried interpretations and often become part of the guests’

conversation.

„Knowledge of the space and people is the key. A tailored coat is also fitted to a particular

person and only the time spent wearing it shows

whether or not the coat is functional, comfortable

and beautiful“

Chef MarekŠáda

14Passion Fruit Petits Fours

Christmas recipeINGREDIENTS80 pieces• 165 ml passion fruit purée • 700 g white chocolate • 15 g butter• Pastry thermometer

1. Place the passion fruit purée into a saucepan and, over high heat, bring it almost to the boil. Break 500 g of the white chocolate into small pieces and place into a mix- ing bowl. Cut the butter into pieces, add to the chocolate and pour the hot purée over them. Mix until you have formed a compact mass. Cover the bowl with plastic wrap and let the contents cool down.

DIRECTIONS:

2. Using a tablespoon, cut different shapes out of the cooled mix and place them on a baking tray covered with baking paper. Let dry.

3. Put the remaining white chocolate in a bowl. Place the bowl in boiling water or in a microwave set to 33°C. Stir continuous-ly to keep the chocolate from burning. If using a microwave, remove the chocolate every 15 seconds to stir it until it has reached 33°C. Then cool the chocolate down to 28°C by either placing the bowl in cold water or by spreading the choco-late over a marble or other hard surface. It should become firm and shiny. Use a pastry thermometer to check the exact temperature at each step.

4. When the chocolate mix has cooled to 28°C, use a spoon or tweezers to dunk the spoon-cut purée-mix pieces into it until they are well coated. Place the choco-late-coated pieces back on the baking tray covered with baking paper and let dry.

A Last Minute

Treat