Philippe Mille of the Le Parc Restaurant at the Les Crayères Castle in Champagne, honoured with two Michelin stars, Wojciech Modest Amaro, Chef of the atelier Amaro, the first restaurant in Poland to receive a Michelin star, and Maciej Majewski from the Warsaw restaurant La Brasserie Moderne prepared a special dinner at the French-Polish Chamber of Commerce (CCIFP) Gala. The menu was a combination of Polish and French culinary tradition.
On February 9th, the annual CCIFP Gala took place at the Sofitel Warsaw Victoria hotel, the main theme being French champagne. This year’s celebration was not only an excellent opportunity to establish valuable contacts, but also provided unforgettable taste sensations. More than 500 guests participated in the event, including among others the CEOs of the largest companies with French capital, as well as representatives of the world of culture, politics and the media. This year, Chefs Philippe Mille, Wojciech Modest Amaro and Maciej Majewski, who together can boast three Michelin stars – the highest accolade in the world of gastronomy – were asked to prepare the dinner at the Gala. The dishes served during the Gala were accompanied by champagne specially selected for this occasion, highlighting the taste qualities of the dishes.
The CCIFP Gala is one of the most important annual events organised by the French-Polish Chamber of Commerce, which associates over 450 Polish and French companies. Let us remind that France is one of the largest foreign investors in Poland, and that the cumulative value of French investments amounts to nearly EUR 18 billion, which translates into a quarter of a million jobs created. The Gala is therefore an excellent opportunity to promote France in Poland and to establish relations between Polish and French entrepreneurs.
Philippe Mille, holder of two Michelin stars, prepared the main dish for the Gala: scallops with a citrus note and an essence of champagne, as well as yellow beetroot and candied celery matchsticks, accompanied by brown mushrooms with crispy chestnut topping. Champagne Perrier-Jouët Blason Rosé stressed the taste of the dish.
Wojciech Modest Amaro, the first Pole with a Michelin star, served herring on avocado salad, cucumber and fennel flowers, covered with champagne, gin and dill foam with caramelised spruce needles and a dessert – aubergine boiled in black elderberry syrup with halva ice cream and salty poppy seeds.
Maciej Majewski, head chef of the Warsaw restaurant La Brasserie Moderne since 2014, has prepared a warm starter – a veal sweetbread with parsley and fennel-lemon gremolata, and a variation on the Chaource cheese.