# Jezevec je strašně zajímavé maso. V lese se redukuje, je škoda ho nevyužít v kuchyni, říká šéfkuchař

Page: https://stenobird.com/podcast/osobnost-plus-1157848/jezevec-je-stra-n-zaj-mav-maso-v-lese-se-redukuje-je-koda-ho-nevyu-t-v-kuchyni-k-fkucha
Text version: https://stenobird.com/podcast/osobnost-plus-1157848/jezevec-je-stra-n-zaj-mav-maso-v-lese-se-redukuje-je-koda-ho-nevyu-t-v-kuchyni-k-fkucha.md
Podcast: [Osobnost Plus](https://stenobird.com/podcast/osobnost-plus-1157848)
Published: 2026-05-16T09:10:00+00:00
Episode link: https://www.mujrozhlas.cz/rapi/view/episode/33eb4dd6-d9da-37ff-9fcb-68fb9c1f6c60
Audio file: https://dts.podtrac.com/redirect.mp3/croaod.cz/download/08467c9a-86dc-4641-a4ba-58fbd9696b78.mp3
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JSON: https://stenobird.com/v1/public/podcasts/osobnost-plus-1157848/episodes/jezevec-je-stra-n-zaj-mav-maso-v-lese-se-redukuje-je-koda-ho-nevyu-t-v-kuchyni-k-fkucha
Duration seconds: 1559

## Resource

„V každé kuchyni je určitý styl drilu. Gastronomie u nás hosty strhne, chci, aby si to užili,“ říká Jan Knedla, šéfkuchař restaurace Papilio, která má jako první v Česku dvě michelinské hvězdy. Všechny díly podcastu Osobnost Plus můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz .

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## Transcript

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