21.10.2019, 18:00 - 22:00
Location:
Hotel Bristol, Warsaw
On October 21 – 27, 2019, a Swiss Culinary Week will take place in Marconi Restaurant. A culinary journey through Swiss cantons curated by Michał Tkaczyk, the Executive Chef of Hotel Bristol, Warsaw and Swiss Guest Chef – Kurt Scheller, who will join the hotel team for this very occasion.
Dedicated menu will be available every day from 6:00 pm during dinner time in Marconi Restaurant – includes Swiss specialties such as älplermagronen, schuppa da giutta grischuna, fondue, St. Galler Kalbsbratwurscht. Menu, created especially for the Swiss Culinary Week, was designed by the Executive Chef of Hotel Bristol, Warsaw – Michał Tkaczyk – and Kurt Scheller, who makes a guest return to the kitchen of the iconic hotel after 25 years.
Born in Lucerne, Kurt Scheller is a great culinary enthusiast and one of the most recognized chefs in Poland. In 1991 he came to Warsaw for the first time in order to redesign the cuisine and refresh the culinary image of Hotel Bristol, Warsaw.
In the special menu inspired by different cuisines of Swiss cantones guests will find such appetizers as älplermagronen, which is a strozapretti, potato, 72h sous-vide bacon, apple, cream sauce. Other dishes available during Swiss Culinary Week are soups – Solothurner Wysueppli and Schuppa da giutta grischuna (based on chicken or beef) or St. Galler Kalbsbratwurscht – Swiss veal sausage with traditional onion sauce and potato rösti. The menu also features most famous fondue – a beloved dish preferably served with a glass of cherry Kirsch. Sweet end to the dinner guaranteed – desserts including meringue with vanilla cream and wild cranberry coulis, and Zuger Kirschtorte – a cake with cherries, cherry cream and warm chocolate sauce based on Kirsch.
The main partner of Swiss Culinary Week at Hotel Bristol, Warsaw are SWISS Airlines.
Reservations&Information 22 551 18 32
You will find the menu attached.