French/Polish chef, 20 years in France, passionate about creating flavors. Stages in the world most famous chefs kitchen: Sebastien Bras 3 * Michelin, Regis &; Jacques Marcon 3 * Michelin, Laurent Petit 2 * Michelin, recently Georges Blanc 3*Michelin.
I would like to create exceptional dishes for people who are looking for unique culinary experiences.
I propose to choose meal from proposed menu or I can prepare special dishes upon request.
Excellent knowledge of international and Polish kitchen but also molecular and sous vide technic.
Upon request, I can propose a culinary trainning course. Open to any suggestions
I suggest menus to choose:
raw beef tartar shallots, cucumber, capers, egg yolk
Terrine of foie gras in cranberry shell, wine caviar , quenelle of apples with mint, toasted bread
Marinated in olive herring with apple, potato, beetroot
Eggplant stuffed with peppers, tomatoes, onions, bulgur, served with salad in a delicate vinaigrette,
two-color gravlax of salmon, served on marinated beetroot, salad with truffle oil, slices of orange, lemon gel
cannelloni with goat cheese , tomatoes and peppers
chef’s salad with seasonal vegetables (radish, sugar snap peas, beets, tomatoes, asparagus), a choice between shrimp, salmon, or chicken, truffle accent, vinaigrette
Shrimps marinated in herbs ,risotto with sepia and lime foam
Traditional Polish homemade tripe with ginger
cream of wild mushroom soup with noodles
Pear soup with parsley-seed oil plums
Tomato soup with raspberries and strawberries, green paste of cucumber and avocado
Andalusian cool and aromatic gaspacho with peppers, tomatoes, cucumber and onion
surprising beef sirloin with salmon, ratatouille, morel’s sauce
veal chops in herb coating, potato gratin, coffee sauce,
juicy filet of duck on foam of red cabbage with apple, potato dumplings, orange sauce
entrecote of beef, potato gratin, glazed mini carrots, Argentinian spice with parsley, red wine sauce
sea bass (or other fish), risotto with sepia, parmezan crumble with basilic, , wine-butter-lemon sauce
cod fillet on leek with cream, baked apples with grapes, wine -butter –lemon sauce
pork tenderloin glazed with whiskey, ratatouille with peppers with olives, glazed mini carrots,
unique caramelized banana with morels on gingerbread, caramel sauce, inspiration Regis Marcon 3 • Michelin
French crepes Suzette, sauce orange- caramel , Grand Marnier flambéed
Original, unic spectacular dessert, meringue with chocolate ganache, Pear Confit with saffron, walnut topping, chocolate cake, fruit puree, sugar bubble
duo of chocolate , carpaccio with seasonal fruit, fruit puree,