Exceptional Chef's dinner

French/Polish chef, 20 years in France, passionate about creating flavors. Stages in the world most famous chefs kitchen: Sebastien Bras 3 * Michelin, Regis &; Jacques Marcon 3 * Michelin, Laurent Petit 2 * Michelin, recently Georges Blanc 3*Michelin.I would like to create exceptional dishes for people who are looking for unique culinary experiences.I propose to choose meal from proposed menu or I can prepare special dishes upon request.Excellent knowledge of international and Polish kitchen but also molecular and sous vide technic.Upon request, I can propose a culinary trainning course. Open to any suggestionsI suggest menus to choose:appetizersraw beef tartar shallots, cucumber, capers, egg yolkTerrine of foie gras in cranberry shell, wine caviar , quenelle of apples with mint, toasted breadMarinated in olive herring with apple, potato, beetrootEggplant stuffed with peppers, tomatoes, onions, bulgur, served with salad in a delicate vinaigrette,two-color gravlax of salmon, served on marinated beetroot, salad with truffle oil, slices of orange, lemon gelcannelloni with goat cheese , tomatoes and pepperschef’s salad with seasonal vegetables (radish, sugar snap peas, beets, tomatoes, asparagus), a choice between shrimp, salmon, or chicken, truffle accent, vinaigretteShrimps marinated in herbs ,risotto with sepia and lime foamSoupsTraditional Polish homemade tripe with gingercream of wild mushroom soup with noodlesPear soup with parsley-seed oil plumsTomato soup with raspberries and strawberries, green paste of cucumber and avocadoAndalusian cool and aromatic gaspacho with peppers, tomatoes, cucumber and onionMain dishsurprising beef sirloin with salmon, ratatouille, morel’s sauceveal chops in herb coating, potato gratin, coffee sauce,juicy filet of duck on foam of red cabbage with apple, potato dumplings, orange sauceentrecote of beef, potato gratin, glazed mini carrots, Argentinian spice with parsley, red wine saucesea bass (or other fish), risotto with sepia, parmezan crumble with basilic, , wine-butter-lemon saucecod fillet on leek with cream, baked apples with grapes, wine -butter –lemon saucepork tenderloin glazed with whiskey, ratatouille with peppers with olives, glazed mini carrots,dessertsunique caramelized banana with morels on gingerbread, caramel sauce, inspiration Regis Marcon 3 • MichelinFrench crepes Suzette, sauce orange- caramel , Grand Marnier flambéedOriginal, unic spectacular dessert, meringue with chocolate ganache, Pear Confit with saffron, walnut topping, chocolate cake, fruit puree, sugar bubbleduo of chocolate , carpaccio with seasonal fruit, fruit puree,