Interest in Polish cuisine is growing fast, and it has started putting itself on display. In mid-May, 50 of the most visible Polish chef got together for the Taste Masters event, which we previously announced on Gambero Rosso.
Organized by Justyna Adamczyk, director of Gault&Millau Poland, and the Royal Palace of Wilanów, which recently won a Europe Heritage Award for its culinary program, the event took place in the gardens of Villa Intrata – part of the Polish royal palace. Polish cuisine showed its variety, from chefs that clearly build their culinary identity on regional and local traditions, to those who instead get their inspiration from other cuisines, particularly Italian and Asian ones. In between, experimentation and all sorts of fusion-like explorations abound. This reflects the curiosity of Polish restaurant goers toward different kinds of food. However, while before being cool meant being foreigner, of foreign-inflected, now local ingredients and dishes increasingly provide the base for innovation and creativity.