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Dinner party

'Japanese Impressions'


DINNER PARTY 'JAPANESE IMPRESSIONS' ORGANIZED IN THE PALACE OF CULTURE AND SCIENCE BEFORE THE PERFORMANCE MADAMA BUTTERFLY 
ON 15 JUNE 2019 AT 18:30

Japanese impressions dinner is a culinary journey to the Cherry Blossom Land, inspired by the libretto of the opera "Madame Butterfly" by Giacomo Puccini. The unusual pop up, i.e. the world's most popular culinary meetings form, will this time be held in the heart of the city, on the fourth floor of the Palace of Culture and Science. 

The dinner will be hosted by Sebastian Olma, chef at the Belvedere restaurant, who worked with, among others, Tom Aikens and Gordon Ramsay. The unforgettable menu, inspired by the libretto of the opera "Madame Butterfly" was created by Michał Kępiński, who gained his culinary experience in restaurants such as KOKS (2 Michelin stars) or Maaemo (3 Michelin stars). The program includes, among others, a courgette flower in tempera with umeboshi mayonnaise and grated egg yolk or koji ice cream with raspberries and sake gel. The executive producer of the dinner is CookUp culinary studio. 


INFORMATION

Start at 6:30 pm (please arrive on time)
6:30 pm - 8:30 pm (starter, soup, main course, wine, water)
During the break of the performance about 10:00 pm - 11:00 pm (dessert, coffee, tea, water)


TICKETS AT PLN 295 PER PERSON ARE AVAILABLE:

from 16 October 2018 to 14 June 2019 on-line by booking on the website www.teatrstudio.pland at the ticket office of Teatr Studio. During this period, dinner tickets will be available to all those who are interested in participation. The event is mainly dedicated to the audience of "Madame Butterfly", but the invitation to dinner will also be available to those who are not going to see the opera. 

There is no possibility to book private tables.

MENU
CLASSIC VERSION

Cold starter:
Flamed beef served with nozawanazuke, creamy avocado and wild herbs

Hot starter:
Courgette 
flower in panko bread crumbs with umeboshi mayonnaise and grated egg yolk

Main course
:
Saikyozuke salmon with cream corn, pickled kombu, katsobushi powder and rice chip

Dessert:
Koji ice cream with raspberries and sake gel

VEGETARIAN VERSION

Cold starter:
Tempeh served with nozawanazuke, creamy avocado and wild herbs

Hot starter:
Courgette flower in panko bread crumbs with umeboshi mayonnaise and grated egg yolk

Main course:
Tofu with cream corn, pickled kombu, katsobushi powder and rice chip

Dessert:
Koji ice cream with raspberries and sake gel


CO-ORGANISER:

CookUp is the largest and most dynamic culinary school in Poland. It is also a team of specialists and enthusiasts with broad experience in the field of entertainment, culture, lifestyle and PR, who have been setting trends and organizing the largest culinary events in Poland for over six years. In 2018, the London local office of the brand was opened, expanding the company's international activities at the same time. Everyday, they cooperate with over 50 best chefs from Poland and Europe. Pop-up dinners, cooking in unusual locations or interiors, live cooking shows and multidimensional culinary projects involving all the senses or creative educational projects are their daily bread.

MENU CO-AUTHORS:

Sebastian Olma- chef with more than ten years of experience in culinary industry.
The winner of the second edition of the Top Chef culinary program. Large-scale challenges are his specialty. He built and operated a restaurant in the Opener Festival area, was the author of the menu for the TVN Nie Jesteś Sam Foundation Charity Ball, as well as the Ball of the Vogue magazine. He gained his culinary experience with Gordon Ramsay and Tom Aikens, for whom he had the opportunity to work in the famous Michelin star restaurant in London. As the only Polish chef he was honored and invited as a special guest to a special show for the media and pupils at the famous Le Cordon Bleu culinary school in London. Gifted with a unique charisma, he involves the audience in his culinary narration.
 
Michał Kępiński- a well-talented chef with an impressive and at the same time intriguing international experience, which he gained, among others, in KOKS restaurant in the Faroe Islands (2 Michelin stars) and Maaemo restaurant in Oslo (3 Michelin stars). Michał is also an expert and authority in the field of fermentation art which, thanks to him, represents taste sensations at the highest level. By avocation, the "man of the woods" is gifted with particular sensitivity to the changes of seasons of the year, the surrounding nature and local products. He conducted tasting dinners in the Baltic countries cooperating with other chefs and culinary workshops on fermentation techniques.
 
Piotr Bruś Klepacki- a culinary enthusiast, leading culinary workshops. He is the author of countless number of recipes and dishes for recordings and photo sessions concerning culinary-related topics. He is an admirer of ethnic food and honesty on a plate. A globetrotter and traveler who is still looking for inspiration and new flavors in the farthest corners of various continents. He helps future restaurateurs turn their dreams into reality.
 

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