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.


Pheasant broth with meatballs and buckwheat noodles


Ingredients for broth:

  • 2 pheasant carcass approx. 1 kg
  • 1 onion (tanned over gas)
  • 1 carrot approx. 100 g
  • 1 celery root 100 g
  • 1 leek 100 g
  • fresh thyme – 1 twig
  • bay leaf
  • allspice
  • salt and pepper


Cut the breasts from pheasant and put them away – the will be the base of the meatballs. The rest parts of the pheasant cover with water. Bring it to a boil. Let the broth rustle. Then add the vegetables, bay leaf, allspice and thyme. Give spices as you like. Let the broth boil for about 2 hours, under cover.

Ingredients for meatballs:

  • pheasant breasts
  • 1 egg
  • 1 carrot from broth
  • 1roll soaked in milk about 50 g
  • salt and pepper


Mill the pheasant breast with bread roll and carrots in mincer – on very small meshes (alternatively we can blend it with a blender). Then add the egg, salt and pepper. Form the meatballs and cook in salted water.

Ingredients for buckwheat noodles:

  • buckwheat flour 100 g
  • wheat flour 100 g
  • 1 egg
  • milk 150 ml


Mix all ingredients together. When the mass is ready form little noodles with a table spoon and throw them on boiling and salted water. Wait until they float up and pull out (it takes about 2 minutes).

Duck breast confit with potatoes, apple purée, caramelized onions and cranberry sauce



  • 4 duck breasts
  • marjoram 10 g
  • 2 cloves of garlic
  • duck fat
  • sea salt
  • 1 orange
  • 1 apple
  • potatoes


Marinate duck breast with: marjoram, garlic, sea salt, orange and apple (cut into parts). Leave the marinated duck breasts in the fridge for three days. Then take the breasts out of the marinade and put them in a casserole. Add young cleaned potatoes. Cover duck and potatoes with a duck fat. Then put it into the oven at 110 degrees Celsius for about 3 hours. After an hour of baking, the potatoes should be soft so that they should be removed.

Apple purée:

  • 4 apples
  • ginger 50 g
  • sugar 50 g
  • white wine 100 ml


Peel apples and ginger. Then cut them into a large cubes. Pour the sugar into a hot pan – until you get the caramel. Then add white wine, apples and ginger. Cook slowly until the apples start to fall to little pieces. Put the whole mass in blender and mix to a smooth mousse.

Caramelized onion:

  • 4 white onions
  • 2 cloves of garlic
  • fresh thyme – 1 twig
  • white wine 100 ml
  • butter


Peel onions and cut them in a halfes. Fry in a pan fora golden color, add white wine, garlic, thyme, butter, salt and pepper. Stew on a low heat under cover until they get delicate.

Cranberry sauce:

  • cranberry 200 g (fresh or frozen)
  • sweet red wine 200 ml


Boil the wine to evaporate the alcohol, then add the cranberry, cook on low heat until a thick sauce is obtained.

Chocolate tart with fruits



  • butter 60 g
  • raspberries 200 g
  • multiflorous honey 50 g
  • bitter chocolate 200 g
  • sugar 50 g
  • gelatin 2 g
  • crackers or biscuits


Fry raspberries with sugar to obtain a purée. Then rub them through a sieve. Combine the finished purére with melted butter and honey. Then combine the ready mass with melted chocolate. Mix thoroughly. Pur the whole into a confectionery rim (measures 10x10 cm) filled with crackers/biscuits. Put it in the fridge and let it rest and settle. Later pull it out of the fridge and cut it with a hot knife – on any size we want. Decorate the top with fruits.

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