IN THE PRESS
Gazeta Wyborcza, Wednesday 9th October 2009
Tadeusz Płatka Cookery Reviews
Dolce Amadeo
(...) We don’t love music or exquisite food. We don’t name streets after composers. Fortunately, we have Restaurant Amadeus.
From the menu, I chose a salad with marinated boar and oyster mushrooms in a blueberry vinaigrette, breast of goose stuffed with liver and garlic with caramelised apricots, as well as lamb shanks with broad beans and sweet corn in a chestnut sauce with a soufflé of wholemeal bread with fried pumpkin seeds. In a word, I chose autumn’s most beautiful foods.
Let me begin with the tastiest: the phenomenal lamb shanks, in a close-fitting jacket of Parma ham, were fantastically juicy and aromatic, and their distinctive flavour was moderated by the sensational wholemeal bread soufflé.
What a marvellous idea – out of this world: to cloak something which is Polish through and through in an exquisite French soufflé. It’s like Anja Rubik on the catwalk for Dior. A magnificent meal such as this is a recipe for happiness – certainly not cheap, but very effective.
