Gwendal Poullennec, International Director of the Michelin Guides, said: “Its cuisine reflects its cosmopolitan outlook, with influences ranging from Italy to Japan and, while chefs show respect for traditional recipes, they are not afraid to interpret these in a modern fashion.”
In this episode of The Debrief, we take a look at a virtual exhibition at the Polin Museum of the History of Polish Jews in Warsaw which gives users the opportunity to dive into the world of Jewish cooking.
FEATURE: TFN talks to milk-bar owner Tom Naughton, and learns about his love for the Polish institution.
The historic city of Kraków, a former capital of Poland, has been put on a list of 25 European destinations worth visiting in 2022 by the online tourist service TripAdvisor.
With an interior designed by Bernatek Architects, ‘Food Town’, covers five historic halls and 3,200 square metres of the former Fabryka Norblina (Norblin Factory), making it the largest space of its kind in the city.
By combining mouth-watering recipes with stunning imagery and the fascinating inside stories behind local cooking, award-winning author and Warsaw academic Magdalena Tomaszewska-Bolałek is hoping her e-book ‘The Polish Table’ will act as a ‘food diplomat’ in promoting Polish cooking abroad.
In the first few weeks of opening his new restaurant, visitors have included Massimo Bottura, the chef patron of Osteria Francescana, a three-star restaurant ranked No. 1 in the world, as well as Alain Passard of the eighth ranked L’Arpège.
As Poland’s only entree to become one of the best 100 chefs in the world, TFN caught up with the eternally busy Andrea Camastra, Michelin star chef and owner of Warsaw’s Senses restaurant, to chat about never planning for success, leveraging your best, and mixing art with science in the kitchen.
One of the country’s premier chef’s, Baron has cut a dash through the restaurant world by mixing the old with the new.
The Michelin Guide tweeted the news with a photo of two of Wawrzyniak’s signature dishes: Atlantic herring cured two ways and a hearty lard with pickles and activated charcoal sourdough bread.
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