Independence week in recognized restaurants. Culinary celebration time to start

Independence week in recognized restaurants. Culinary celebration time to start

Baked nutty pudding, roasted duck leg with marjoram and apple, saffron baba steamed with caviar from Zielenica – these are several dishes that can be tasted under the action “Polish Culinary Treasures Yesterday and Today – Culinary Union of Poland”, organized on the occasion of the 100th anniversary of recovery Poland’s independence.

Recipes from over one hundred years ago, but modernized, with the addition of regional products. They were created by chefs from all over Poland. Dishes for 100 years of independence from November 5 to 11 will be available in one hundred selected restaurants, among others in Szczecin, Kołobrzeg, but also, for example, in Greater Poland’s Trzcianka (Na Kuncu Korytarza, Park Hotel, On the other side of the mirror, Diune Hotel, Hotel Smolarnia). The idea of ​​how only the banquet table was to be at the beginning, how this idea evolved later and why it is worth using regional products, was told by “Iwona” Iwona Niemczewska, the chef in the other side of the mirror.

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