After extremely successful duos came time for a trio.
On 9th November 2016, at the Cadenza Restaurant in Katowice, guests have tried an unusual combination: Antonius Caviar with champagne Bollinger and Beluga vodka. Beside the taste experiences, which were prepared by Chef Katarzyna Rogowska, the invited guests had the opportunity to learn the secrets of sturgeon breeding and caviar production, and they got to know how to find out whether the roe comes from a legitimate source or not. The uniqueness of the evening was emphasized by the surroundings – the restaurant is located in the building of the The Polish National Radio Symphony Orchestra.
Photos: Mateusz Enekiel and Dawid Kasza
