Terroir Warsaw unites international chefs, journalists, press and culinary tourism experts with Poland’s leading chefs and restauranteurs for a two day exploration of Poland’s rich culinary traditions and innovative modern-day food scene.
Explore Poland’s extraordinary culinary history and modern-day distinctions through an interdisciplinary day of talks, panel discussions and keynote speakers. The forum is open to everyone interested in joining the conversation about Poland’s new food future including chefs, passionate foodies and everyone in between.
FULL FORUM PROGRAM COMING SOON
Sunday May 27th 2018
The culinary culmination of Terroir Warsaw will pair internationally renowned chefs with the heroes running Poland's most acclaimed kitchens to present an evening of extraordinary gastronomic storytelling.
Monday May 28th 2018
TERROIR WARSAW SAVER
Join us at both our forum and dinner
with this saver offer covering tickets for both events
Explore Poland’s extraordinary culinary history and modern-day distinctions through an interdisciplinary day of talks, panel discussions and keynote speakers with international and local gastronomy experts. The Terroir Warsaw forum is open to everyone interested in joining the conversation about Poland’s new food future including chefs, passionate foodies and everyone in between.
Sommelier, Nobelhart & Schmutzig, Berlin, Germany
Chef, Museum of King Jan III’s Palace Museum, Poland
Founder & Editor-in-Chief, USTA Magazine, Poland
Restaurateur, Opasly Tom
Chef, Pädaste Manor
Founder of SAUCE
CEO & Editor-in-Chief, Gault&Millau Yellow Guide, Poland
Chef & owner, Restaurant Neolokal, Istanbul, Turkey
Restaurant manager and researcher, Pädaste Manor, Estonia
Food writer and culinary curator, Poland
Chef, Bez Gwiazdek
Journalist, editor and food writer
Food journalist, Poland
Food & travel journalist, writer, trend consultant, Poland
Wojciech M. AmarO
Chef & owner, Atelier Amaro
Chef, Restaurant UNDER
A New Future For Polish Food
Poland’s varied history offers a significant number of impressive culinary touchpoints. Let’s start with great Ottoman Empire which shared a border with the country for over 300 hundred years and sent subtle nuances of elaborate flavours rippling throughout the country. Then, consider the 1000-year-old Jewish-Polish relationship which has resulted in a plethora of national dishes adapted from delicious Ashkenazi cuisine.
On top of this formidable gastronomic backbone consider the fact that the Renaissance and Baroque eras brought Italian and French influences to the upper-classes, and then imagine how the 18th-century countrywide partitions introduced robust Russian, German and Austro-Hungarian flavors to the mix. Poland’s central location on the spice routes between Asia and Europe also added an extra pungent note to an already thriving local cuisine.
In these modern times, there’s much creativity and innovation at play in kitchens across Poland thanks to an emergent generation of gifted individuals who are articulating an exciting modern identity for Polish food. It’s a personality informed by local landscapes, wild and untouched ingredients, centuries of informed histories and traditions, and an appreciation of an international food culture. At Terroir Warsaw we’ll be kick starting the conversation about all the steps Poland has taken towards culinary greatness, as well as those still to come. Participants will leave with a greater appreciation for, and understanding of, what ‘Polish cuisine’ has meant in the past and what it will come to mean - perhaps even defining it through their own input.
Altogether it’s not hard to see why Poland’s food identity is amongst one of the most brilliantly diverse in Europe, defining it in these few short paragraphs is impossible. Instead, we’ll be dedicating two days to doing just this at Terroir Warsaw. Join us, and help us shape Poland’s dynamic food future.
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