What is Fine Dining Week?
Fine Dining Week is a major culinary festival during which chefs from the most prominent restaurants prepare special menus, sharing their cooking philosophy with a wide audience.
The main aim is to introduce the idea of fine dining and to raise awareness of what the art of fine dining is. Guests have the opportunity to experience exceptional menus and thus learn what the specificity and luxury of this type of cuisine is all about.
Plan for Fine Dining Week at the White Rabbit
Fine dining is restaurant art of the highest order, which is why the White Rabbit could not be missing from the festival. The restaurant's proposal is 6 days of special culinary experiences as part of the so-called Special Experiences, which are scheduled from 24 to 29 February.
Chef Rafał Koziorzemski has prepared two menu proposals for the occasion, including one vegan, so that the growing audience of plant-based cuisine also has the opportunity to participate in the festival. The author himself describes his choice as follows:
"The menu I have created for this special Fine Dining Week event is based on two sets of dishes we have already served at the White Rabbit. These are dishes that have been tested and 'finished' at 100%, which have stayed in the minds of our guests for a long time - both meat and vegan. On the first menu, a firm favourite is the sprat in egg with pickled cucumbers and sour cream and the equally memorable fudge of Jerusalem artichoke with roasted buckwheat and quince. On the vegan menu, the burnt white cabbage with roasted flax and sunflower seeds is unrivalled - this dish has won the hearts of our vegan guests."
To further enhance the fine dining experience, the White Rabbit's sommeliers decided to share their passion and knowledge of wine with guests during Fine Dining Week. Therefore, in this edition of the festival, they decided to offer participants a combined offer, i.e. a tasting menu with a wine selection. Thus, the chef's flagship dishes have been matched with wines that harmonise with his style and cooking philosophy. They will perfectly complement the flavours proposed by the chef and will be a great complement to his dishes.
This year's pairing focuses on wines from Europe, from the so-called vinous Old World, which are very delicate, subtle and made to be paired with food. In this way, the burden of deciding which wine to choose from the restaurant's extensive selection will be lifted from the guests, so that it best matches the varied and individual flavours of the dishes. The recommendations of the White Rabbit's sommeliers are non-obvious wines - from small, boutique producers that are an invitation to an incredible journey of taste.
Contact: restauracja@bialy-krolik.pl , +48 58 351 03 30