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Chef Tomas Kohut

@chef_le_coq

31.9K

followers

381

following

👨‍🍳 Executive Chef @triton_restaurant_1912
🏅 @gaultmillau_czech 15/20 🎩🎩🎩
⚙️ Founder @articheck.app
🔥 Ambassador @ocoo_official
✍️ Content creator @gronda

POSTS STORIES REELS TAGGED

Black garlic. 14 hours. Rosemary hydrosol.

This isn’t a shortcut. It’s a technique.

Full recipe + breakdown → link in bio.

#blackgarlic #fermentation #cheftechnique #ocoo #gronda by @chef_le_coq

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228

4 months ago

The shell most chefs never bother getting right.

Thin as glass. Has to shatter exactly in your mouth — not before, not after. Looks like a detail. It’s the hardest part of the whole dish.

Full method, exact ratios, no “eyeballing it” — link in bio. by @chef_le_coq

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a month ago

Nobody around me is using this. I don’t know why.

🍏 Granny Smith. 60°C. 3 months.
In the OCOO — 3 days. ( Different video)
Black apple. Concentrated. Dark. Acidic. Alive.

We turned it into a garnish.
Most chefs don’t even know this exists.

Do you?

Full recipe — link in bio.
#ocoo #fermentation #chefsofinstagram #finedining pastry #cheftechnique taken in Triton Restaurant by @chef_le_coq

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3 months ago

🚨 This machine changed my kitchen. Now it can change yours.

I’m officially an OCOO ambassador 🖤

Black garlic in hours instead of weeks. Stocks with unreal depth. Fermentation, extraction, and flavors most chefs don’t even know exist.

This isn’t another kitchen gadget. It’s a weapon. 🔥

👇 Comment “OCOO” and I’ll send you a link with the best price you won’t find anywhere else.

⏳ Don’t wait. Offers like this don’t last.

______________________________________________________

🚨 Tento stroj zmenil moju kuchyňu. A teraz ho môžeš mať aj ty.

Som oficiálne ambasádor OCOO 🖤

Čierny cesnak za pár hodín namiesto týždňov. Vývary, ktoré nemajú obdobu. Fermentácia, extrakcia, chute, o ktorých väčšina kuchárov ani netuší, že existujú.

Toto nie je ďalší kuchynský gadget. Toto je zbraň. 🔥

👇 Napíš do komentára OCOO a pošlem ti link s najlepšou cenou, akú nikde inde nenájdeš.

⏳ Neodkladaj to, takéto ponuky dlho nevydržia. by @chef_le_coq

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2 days ago

This is not beetroot. 🟣

Red cabbage gazpacho. Ice cold, sharp, a little sweet, a little wild.
The gazpacho Spain never saw coming.

Want the recipe?
Comment GAZPACHIO and I’ll send it straight to your DMs.

Not for everyone. Maybe for you. by @chef_le_coq

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3 days ago

Every evening starts a little before the first guest arrives. The tables are set, the lights come on and the final preparations are made. Slowly, everything falls into place.

Just a few quiet moments before we open the doors and the evening begins.

🇨🇿
Každý večer začíná o něco dřív, než dorazí první hosté. Prostřeme stoly, rozsvítíme a dokončíme poslední přípravy.

Pár klidných okamžiků, než otevřeme dveře a večer může začít. taken in Triton Restaurant by @chef_le_coq

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10 days ago

Warning: highly addictive. 🧀🖤

Parmesan + poppy seed chips.
Two ingredients. Zero self-control.

Crunchy. Salty. Nutty. Gone in 30 seconds.

💬 Comment “PARMESAN” and I’ll send you the full recipe.

Save it now. You’ll thank me later.

#parmesan #chips #snackideas #chefsofinstagram #easyrecipes by @chef_le_coq

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13 days ago

This shell holds its shape because of one thing — and it’s not flour.

Mushroom garum. Fermented, concentrated, umami in a place most kitchens never even go. This tartlet doesn’t need a filling to taste finished.

Comment “umami” and I’ll send you the full recipe. by @chef_le_coq

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22 days ago

It all started with one question. Could we create our own version of ant honey? The answer took time. Chef Tomáš tells the story in the video. ✨

🇨🇿
Začalo to jednou otázkou. Dokážeme vytvořit vlastní verzi mravenčího medu? Chef vám ve videu popíše, jak celý proces probíhal. taken in Triton Restaurant by @chef_le_coq

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24 days ago

One method. Always perfectly green. No browning, no guesswork — just chemistry we’ve mastered.

Want the exact recipe? Comment “green oil” and we’ll send it to you. by @chef_le_coq

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24 days ago

Comment “recipe” and I’ll send you the link👇

This creation by Chef @chef_le_coq turns stale sourdough into a deeply savory bread miso. Koji provides the enzymes that break down starches and proteins, developing sweetness and umami, while controlled temperature speeds up a process that traditionally takes months. In just a few days, leftover bread becomes a versatile fermented paste ready for sauces, glazes, and dressings. by @chef_le_coq

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201

a month ago

Nobody around me is using this. I don’t know why.

🍏 Granny Smith. 60°C. 3 months.
In the OCOO — 3 days. ( Different video)
Black apple. Concentrated. Dark. Acidic. Alive.

We turned it into a garnish.
Most chefs don’t even know this exists.

Do you?

Full recipe — link in bio.
#ocoo #fermentation #chefsofinstagram #finedining pastry #cheftechnique by @chef_le_coq

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14

3 months ago