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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.

 

INTERNATIONAL FORUM

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

70 EURO

Forteca Kregliccy

 

COLLABORATIVE DINNER

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

95 EURO
Zoni Restaurant

 

TERROIR WARSAW SAVER

Join us at both our forum and dinner
with this saver offer covering tickets for both events

145 EURO

 

QUESTIONS ABOUT TICKETS?

If you have questions about any aspect of Terroir Warsaw email: kate@terroirtalk.org

 

 

Forum Participants

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.

 Click to read bio

Click to read bio

CONNIE DESOUSA
& JOHN JACKSON

Chefs/Co-Owners of CHARCUT Calgary, Canada

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JP McMAHON

Chef, EatGalway Restaurant Group
Ireland/Spain

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AGATHA PODGORSKI

Culinary Tourism Alliance
Toronto, Canada

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Agnieszka KrEglicka

Restauranteur
Warsaw, Poland

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Aleksander Baron

Chef, Zoni Restaurant
Warsaw, Poland

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Aleksandra Klesta-NawrockA

Food historian and ethnologist
Torun, Poland

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Amanda Cohen

Chef, Dirt Candy
New York, USA

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Andrea Camastra

Chef, Senses
Warsaw, Poland

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Andrzej Szumowski

President of the Polish Vodka Association

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BILLY WAGNER

Sommelier, Nobelhart & Schmutzig, Berlin, Germany

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Maciej Nowicki

Chef, Museum of King Jan III’s Palace Museum, Poland

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MARK BEST

Genting Dream
Sydney, Australia

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Monika Brzywczy

Founder & Editor-in-Chief, USTA Magazine, Poland

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Olga KrEglicka

Restaurateur, Opasly Tom
Warsaw, Poland

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ADRIAN KLONOWSKI

Chef, Pädaste Manor
Estonia

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PAULIINA PIRKOLA

Founder of SAUCE
Helsinki, Finland

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Justyna Adamczyk

CEO & Editor-in-Chief, Gault&Millau Yellow Guide, Poland

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Maksut Askar

Chef & owner, Restaurant Neolokal, Istanbul, Turkey

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Matylda Grzelak

Restaurant manager and researcher, Pädaste Manor, Estonia

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Monika Kucia

Food writer and culinary curator, Poland

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Robert Trzópek

Chef, Bez Gwiazdek
Warsaw, Poland

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Agata Michalak

Journalist, editor and food writer
Poland

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Lukasz Modelski

Food journalist, Poland

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Malgosia MintA

Food & travel journalist, writer, trend consultant, Poland

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Wojciech M. AmarO

 Chef & owner, Atelier Amaro
Warsaw, Poland

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Nicolai Ellitsgaard

Chef, Restaurant UNDER
Norway

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Adam PawLowski

Master sommelier
Warsaw, Poland

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Ursula Heinzelmann

Culinary historian
Germany

 
 

A New Future For Polish Food

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                                                                Photo credit: mintaeats.com

                                                              Photo credit: mintaeats.com

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.

 

 

IN PARTNERSHIP WITH:

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