Przemysław Gryz who is the Head Chef at Art Déco restaurant composed a menu that you will have an opportunity to enjoy in our hotel in Polanica. Every day he conjures up gourmet masterpieces which surprise with their texture, colour, flavour or a stunning composition of unusual ingredients.

He believes that the key to his success is the quality of the produce: its freshness, place of origin and seasonal relevance, as well as the simplicity of composition. Today he wants to share his skills and passion with young culinary art apprentices - and you.

Recipe of the Month

Bitter chocolate soufflé with buttermilk and olive oil ice cream



For 4 soufflés:

  • 200 g 70% chocolate ,
  • 100 g 82% butter,
  • 1 egg yolk,
  • 3 egg whites,
  • 50 g sugar, 30 g flour

For the ice cream (makes 1.5 l): 

  • 230 ml 36%heavy cream,
  • 120 ml glucose,
  • 300 g powdered milk,
  • 60 g sugar,
  • a pinch of salt to taste,
  • 1 tsp grated lemon zest,
  • 700 ml buttermilk,
  • 150 ml olive oil


Heat the cream and glucose, then stir in the remaining ingredients. Transfer the mixture to the Thermomix and blend for about 5 minutes at 80 degrees Celsius until smooth. Strain into an ice cream machine or the Pacojet. Melt the chocolate over simmering water in a double boiler. Whisk the egg yolk with sugar and mix into the molten chocolate. Add butter and sifted flour. Beat the egg whites until stiff peaks form, and gently fold them into the chocolate mixture in stages. Transfer the soufflé mixture into ramekins and bake at 180 degrees Celsius for about 12 minutes. Dust the soufflés with icing sugar before serving.


Smoked salmon and cucumber terrine



  • 500 g thinly sliced smoked salmon,
  • 300 g cream cheese,
  • freshly ground black pepper to taste,
  • zest of 1 lemon (without the white pith),
  • 1 fresh cucumber


Wet the terrine dish and line it with cling film, leaving overhang on all sides. Arrange salmon slices (use 180 g) over the base and sides of the dish, leaving some overhang, too. Blend the remaining salmon with cream cheese and lemon zest; add freshly ground black pepper to taste. Transfer one-third of the salmon mixture into the dish and level the top. Trim the cucumber to exactly the length of the dish. Using a vegetable peeler, thinly slice the cucumber lengthwise into long ribbons, removing the first few slices of peel. Continue slicing until seeds begin to show. Turn the cucumber over and slice it on the other side in the same way. Pick 8-10 best slices and pat them dry with a paper towel. Arrange half of the cucumber slices along the dish close to one another. Spread half of the remaining salmon mixture evenly in the dish and cover with the remaining cucumber slices. Spoon the last portion of the salmon mixture into the dish, level the top and cover with the overhanging salmon slices and cling film. Put a piece of cardboard cut to fit inside the dish on top of the terrine and weigh it down with full jars or cans. Refrigerate the terrine overnight with the weight on top. Transfer the terrine to a platter, remove the cling film and slice with a sharp knife.

Spicy coconut milk and prawn soup


Ingredients for 4 servings:

  • 120 ml chicken stock,
  • 80 ml coconut milk,
  • 40 ml 36% heavy cream,
  • 10 g Tom Yum paste,
  • 5 g fresh lemon grass,
  • 5 g freshly grated ginger,
  • 10 ml lemon juice,
  • 5 g cilantro leaves,
  • 1 strawberry,
  • 2 blanched Black Tiger prawns,
  • grade 16/20,
  • salt and sugar to taste,
  • 15 ml fish sauce


Finely chop the lemon grass and combine with grated ginger. Transfer to a pan and fry with the Tom Yum paste. Pour the chicken broth, coconut milk and heavy cream into the pan. Simmer for about 30 minutes. Season with salt, sugar, fish sauce and lemon juice. Strain the soup. Peel and carefully devein the prawns, working under running water. Cut each prawn in half lengthwise. Slice the strawberry. Bring the soup to a boil again and add the prawns to blanch them. Pour hot soup into bowls, arrange the prawns on top and garnish with sliced strawberry and cilantro leaves.

Pappardelle with duck, mushrooms and chokeberry 


Ingredients for 2 servings: 

  • 300 g cep mushrooms,
  • 50 g chokeberries,
  • 10 g roasted sunflower seeds,
  • 60 g thinly sliced smoked duck breast,
  • 100 ml 36% heavy cream,
  • 50 ml chicken broth,
  • 20 g onions,
  • 5 g fresh thyme,
  • 150 g pappardelle,
  • salt, pepper,
  • olive oil for frying


Clean, wash and dice the ceps. Heat the olive oil in a frying pan, add diced onions and ceps and fry until well cooked. Pour the chicken broth and heavy cream into the pan. Reduce to the thickness of sauce, and season with thyme, salt and pepper. Cook pappardelle in salted water until al dente, drain, and stir in the mushroom sauce. Serve with thin slices of smoked duck breast, chokeberries and roasted sunflower seeds.

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