Ed had to be in eastern part of Poland for a trade show a few weeks ago, we made plans for me to meet him in Warsaw at the end of the week. While he was away, I learned that a Warsaw restaurant, Atelier Amaro had been given a Michelin star earlier this year, Poland’s first. I’d just finished reading Gordon Ramsey’s autobiography, so I had a better idea of what that star entailed.
|The menu changes weekly|
Before we got to the first course, we had three amouse bouches:
- apple crisps with a marjoram puree (grooves were cut in the serving dish so the crisp, thin slices of apple stood upright)
- a golf ball sized tidbit that looked like a little pearlescent apple but was actually made of apricot, herring, and horseradish
- sweet potato chips served with goose fat and garlic (I realized that I love goose fat)
|Here we have herring with preserved cucumber, a green apple-chive ice cream, watercress, and jam
Served on a thick chunk of pink Himalayan salt which imparted a wonderful salty taste
|This was presented without the broth, the waiter added the consomme at the table
This is oxtail with powdered leek, plum and “fermented bread” (our waiter words, I think we would say sour dough)
|A sunchoke with boletus mushroom and purslane (succulent leaves that some may call a weed)
The black garnish on the plate? You guessed it! Hay ash!
|White fish with elderflower, broad beans, and begoina|
|Wild duck with nasturtium, watercress, and cowberries or lingonberries
Thinly sliced beet root stuffed with buckwheat become “pierogi”
|Our pre-dessert, cherry sorbet with mustard seeds served on a frozen slab
my guess is that the seeds are in a jelly that’s been thinned with water, juice, or wine
We finished up the night with tea and coffee, which were accompanied by a small plate of house-made truffles. All in all, a really fun night.