World Chefs: Poland's Wojciech Amaro serves up stories on a plate
By Karolina Slowikowska
WARSAW (Reuters) - Most people don't know there is a brief moment every year when hungry pike hunt the tiny, unsuspecting ducklings bobbing on the rivers and lakes of Poland.
But diners visiting the Atelier Amaro restaurant in the heart of Warsaw around that time can hear all about it from chef Wojciech Modest Amaro, as he serves up that brute of a fish sprinkled with drops of marinated baby duck blood.
The first chef in Polish history to receive a Michelin star likes to dish out what he calls "moments" of time and nature to his guests with his seasonal creations.
Since he opened his restaurant a year and half ago, Amaro has served over 100 different meals, each one available only when its ingredients can be harvested fresh from nature.
He also likes to deconstruct traditional Polish recipes and recreate them with the use of science and is building a laboratory a few streets away. Reuters talked to Amaro about food and his inspirations:
Q: What is the philosophy behind your cooking?
A: Our philosophy is mostly based on observations of nature and on attempts to redefine and recreate the Polish cuisine.
Chefs generally treat food seasonally. They split the year into four seasons. I find this strange. I mean look at this year. Can we even compare the first day of spring this year with last year? Continued...