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:

appetizers

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

Soups

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

Main dish

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,

desserts

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,