Asparagus with hollandaise sauce *
Turbot with salsola and pickled beetroot
Foie gras with hokkaido pumpkin and cranberry chutney
Deer tartar with chanterelles and mustard
* Course inspired by Frederic Chopin’s culinary preferences, prepared on the basis of the composer’s letters and book by Wojciech Bońkowski phd “Chopin Gourmet”.
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