The end of 2019 was marked by celebration. On the occasion of the 9th birthday of FOOD & FRIENDS magazine, an unusual event took place – a culinary combination of two Slavic worlds: Russia and Poland. In the newly opened Floor No 2 restaurant (in the Martiott Hotel in Warsaw), the guests were served a unique eight-course tasting menu. It was prepared by two outstanding chefs: Anatoly Kazakow from the Moscow Selfie restaurant and Andrea Camastra from the domestic Senses. The evening was hosted by Paweł Kałuski, the Executive Chef of the Marriott Hotel.
Antonius Caviar had the pleasure to be a partner of this event.
But before the birthday celebration, gathering many esteemed businessmen, media and gastronomy people, began for good, in the afternoon a press meeting “Warsaw meets Moscow. The unknown Russian cuisine”, co-organized by the Russian Center for Science and Culture, was held. The conference was led by Łukasz Modelski – a well-known journalist, a lover of medieval and culinary culture. During the press lunch, the three chefs were talking about their passion for cooking, current trends in domestic gastronomy, as well as about the differences and similarities between Polish and Russian cuisine – the presence of Antonius Caviar during this event was particularly well-founded. We are pleased we had an opportunity to share with the participants the most important information about our brand and Polish caviar, and also we made a traditional caviar tasting.
The evening party was also full of unforgettable taste experiences. The chefs took the invited guests on a real culinary journey. Anatoly Kazakov from the Moscow Selfie restaurant, which is part of the White Rabbit Family – a group of the most luxurious Russian restaurants, was taught the art of cooking by the best (e.g. from the famous Gualtiero Marchesi). In a short time he was hailed as the Best Young Chef, and the Selfie was included in the prestigious ranking of The World’s 50 Best Restaurants. For the event he prepared i.a. Murmansk halibut with apples and roasted crayfish sauce.
Andrea Camastra is a creator of the innovative “note by note” cuisine, co-owner and chef of the Warsaw Senses* restaurant, recommended not only by the Michelin guide, but also by the 50 Best Discovery or Gault & Millau. As befits a Polish cuisine lover, he prepared a simple, but excellent starter – oscypek cheese with cranberry.
Lovers of traditional combinations were not forgotten either. Paweł Kałuski, the Mariott Hotel Executive Chef and co-creator of the Floor No 2 concept, has won many prizes and awards. He worked in legendary restaurants such as Spago in Beverly Hills and Sea Grill in Brussels. For the birthday dinner he prepared baked bacon with honey, combined with potatoes with horseradish and yellow canned tomatoes.
It was a very eventful evening. We met many interesting people and had inspiring conversations. Of course, there were also caviar – in the gaps between dishes served, the guests tasted our Siberian and Oscietra joyfully.
We hope that next year we will celebrate the jubilee 10th birthday of FOOD & FRIENDS together.