{"id":13308,"date":"2026-04-14T10:12:38","date_gmt":"2026-04-14T10:12:38","guid":{"rendered":"https:\/\/quadrille.pl\/?p=13308"},"modified":"2026-04-14T10:15:08","modified_gmt":"2026-04-14T10:15:08","slug":"test-the-taste-forget-the-classic-tasting-dinner","status":"publish","type":"post","link":"https:\/\/quadrille.pl\/en\/test-the-taste-zapomnij-o-klasycznej-kolacji-degustacyjnej\/","title":{"rendered":"Test the Taste \u2013 forget the classic tasting dinner"},"content":{"rendered":"
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Open-plan kitchen for guests<\/h2>

In gastronomy, we most often see the end result \u2013 a finished dish, a polished composition, a complete story on a plate. Test the Taste w White Rabbit<\/a> The Hotel Quadrille reverses this perspective and focuses on what is most interesting \u2013 the process.\u00a0<\/strong>This is a series of tasting sessions, where the kitchen becomes a space for experimentation, conversation and co-creation. No ready-made scripts and no repeats.<\/span><\/p>

The concept is by Marcin Popielarz, who invites chefs from different parts of Poland to his kitchen. Together, they create a tasting menu.\u00a0This isn't a classic dinner. It's an experience that happens before the guests' eyes. <\/strong>During the meeting, you can not only try the dishes but also see how they are made \u2013 observe the process, ask questions, and participate in the conversation. The line between the kitchen and the dining room practically disappears.<\/span><\/p>

First edition: a strong start<\/h2>

The first instalment of the series, which set its direction, took place on March 1st. Joining the collaborative cooking was Adrian B\u0119ben<\/b> z Vandals<\/a> <\/strong>\u2013 one of the most distinctive chefs of the young generation, nominated by the guide Gault & Millau<\/a> to the title of Tomorrow's Leader \u2013 and Karol Nag\u00f3rski<\/b> from the Gda\u0144sk bakery HEWELKE<\/a>,<\/strong> specialising in artisan bread and fermentation.\u00a0The effect of their collaboration was <\/span>a bespoke tasting menu created through testing, discussion, and the exchange of experiences<\/strong>, where two worlds clearly met \u2013 that of modern restaurant cuisine and a craftsman's approach to the product.<\/span><\/p>

Among the dishes were, among others:<\/p>