Polish Gastronomy Academy
On Friday May 26 we hosted in our restaurant the members of the Polish Gastronomy Academy, headed by its president Maciej Dobrzyniecki. The meeting obviously was all about the food and there were dishes from a menu prepared specially for that occasion. We served our guests among others: raw Black Angus entrecote beef slices with bear garlic mayonnaise and tarragon vinaigrette, tartelettes with sorrel, black caviar from Polish sturgeon and field herbs, white asparagus risotto with maturing goat cheese, marinated goose yolk, rape flowers and rapeseed oil from Jola Pesio and marinated trout and white radish terrine with buttermilk sauce, trout caviar and dill oil. After the lunch our guests visited the kitchen, the greenhouse and the cellar, where Kamila and Marek unveiled the behind the scenes of the restaurant’s life.