On 26th of June 2017, this year’s second tour of the famous Yellow Guide to the best restaurants and hotels in Poland – Gault & Millau took place. The publisher has been telling all food lovers where to eat for over 50 years. The Yellow Guide also organizes culinary meetings in Poland, where the best chefs of the region are awarded.
This time in Poznan, in the Concordia Taste restaurant, the best chefs from the Wielkopolska Region, Lower Silesia and Lubuskie Region were selected. In addition to receiving well-deserved awards, chefs had the opportunity to present their own dishes with regional products. Antonius Caviar was the partner of this event.
The event was attended by over 150 people from the gastronomic industry (including many chefs and media representatives). Here are the award categories:
Chef of the Year – Karol Sankowski, Marina and Przystań restaurants (Wrocław)
Chef of Tomorrow – Adam Adamczak, Oskoma restaurant (Poznań)
Young Talent – Dawid Szkudlarek, Folwark Folińscy (Wysoka, The Lubuskie Voivodeship))
Female Chef – Monika Szewczuk, Dobra Karma restaurant (Wrocław)
Traditional Cuisine Chef – Tomasz Tomiuk, Afrodyta Spa & Wellness Resort (Ośno Lubuskie)
Chef of the Year Karol Sankowski, accompanied by Antonius Caviar, presented a great cooking show. The unusual combination of flavors surprised many of the attendees. Karol Sankowski chose a dove for his exquisite dish, which he combined with a river bass, a hazelnut and a raspberry, and completed it with a pinch of luxury, our 5-star Siberian.
But the served dish was not the only option to try our caviar. Invited guests had the opportunity to taste the specialties also in a traditional tasting – on a rushed ice, tins with caviar were shining with shades of graphite, bronze, olives and gold.