You often ask at which Polish or foreign restaurants dishes prepared with our products are served. The answer is not that simple. Although we work with many chefs who put our caviar on their menu, most of them don’t like routine. They create seasonal menus and modify their compositions to surprise their guests. That was also the case on one October evening in Cucina Restaurant in Poznań.
It’s been their tradition to organize the event called 88 Hands Dinner. For the sixth edition chef Dominik Narloch (Cucina) invited Justyna Słupska-Kartaczowska (Jadka, Wrocław) and Robert Trzópek (Bez Gwiazdek, Warsaw). The idea was simple – an eight-course tasting dinner created only on the basis of fresh, local and natural products. Unique and modern, with respect for the passion and commitment of breeders or suppliers. We could miss it! Both our caviar and our sturgeons were served that evening.
Photos: Błażej Pszczółkowski, Flash Group
Chef Justyna Słupska-Kartaczowska delighted the guests with smoked eel hidden in a horseradish cream glaze, the taste of which was complemented by a reduced sauce of elderberry, and topped with pearls of caviar. The composition was ascetic, yet very aromatic… The challenge of preparing our sturgeon was taken by chef Dominik Narloch. While cooking the fish at low temperature (only 48 degrees Celsius), he obtained (and, above all, preserved) the entire palette of flavors. He decided to add: pumpkin purée, dumpinga made of smoked curd cheese, demi-glace based on marrow, sea buckthorn gel, mushroom chips and powder. This composition was also complemented by our caviar. We just couldn’t decide if we were more seduced by the taste of sturgeon or by the delicate pearls of its roe. We hope that the other guests were similarly confused. After all, there’s nothing wrong with having such dilemma. Especially when the consumption is accompanied by a perfectly selected wine. Dominik Dobrzyński was responsible for wine pairing this evening.
Nevertheless, we have not said the last word yet. In the end, each tasting menu must contain a dessert. Caviar and dessert? Those who follow our profiles on Facebook or Instagram on a regular basis will certainly not be surprised. More and more chefs are using black gold in a less obvious way. This time, it was combined with saffron ice cream and gooseberry granite. It was such a great composition that we can only hope that another opportunity will come soon to re-feel the taste.
If you also enjoy special menus like this one, we have a little suggestion. Although this evening will not happen again, more and more restaurants organize similar events for lovers of exceptional dishes. Follow our profiles on social media and, of course, stay tuned on the blog – we will keep you updated on the next occasions to try Antonius Caviar in unusual culinary compositions.
Photos: Błażej Pszczółkowski, Flash Group
