11/03/17 saw the third Polish Championships in Sturgeon Food and Caviar, taking place at Hotel Atut**** in Licheń Stary. The contest included 8 carefully selected teams of two, representing hotels and restaurants from the entire country.
Winners of the 3rd Polish Championships in Sturgeon Food and Caviar
1st place and a Jury VIP award – Paweł Brzeski and Adam Kowalewski of Hotel Zamek Gniew, who masterfully prepared their main course:
Sturgeon on swede gratine with mashed vitelotte and violet carrots on fried butter with tarragon sauce, with white chocolate mousse, red currant coulis, shortcrust and nutella crunch as dessert.
2nd place – Przemysław Gościniak and Bartłomiej Kornacki of Restauracja Warszawska, Sosnowiec. The team prepared the following main course: Sturgeon filled compressed in pumpkin oil, sturgeon cheek in tempura served on black lentil flatbread, mini vegetables and galliano sauce with sturgeon caviar. Dessert: Passion fruit mousse wrapped in panna cotta, served with frozen English cream with green tabasco and raspberry gel.
3rd place – Marcin Nieznaj and Michał Kulpiński of „Musicafe” cafe, Kraśnik, who served sturgeon with muslin sauce, caviar and vegetables as their main course and cranberry „semifreddo” dessert with pistacchio halva and raspberries.
The Special Award in the „Best selection of spices for individual course” category received: Radosław Gierałtowski and Mateusz Janusz of Szafarnia10 restaurant in Gdańsk, who prepared:
Main course: Sturgeon/caviar/fermented apple/choux pastry/seaweed
Dessert: Jerusalem artichoke/seaberry/elderberry/young pine sprouts
This year, Polish Championships in Sturgeon Food and Caviar could be proud of extra culinary advantages. The competition was endorsed by excellent chefs, who oversaw the event and led the jury: Ewa Wachowicz as the Jury VIP Chairman, Adam Dmyterko, Robert Sowa, Adam Chrząstowski, Krzysztof Gradzewicz, Grzegorz Parczewski, Przemysław Langowski and Wojciech Harapkiewicz.