Pierogi, bigos, mizeria, zurek, bortsch, placki…
Polish cooking has been described as a mix of Jewish, German, Russian and Ukrainian cuisines. Like all “fusion cooking,” it has its own unique, piquant character.
Is it the taste of the beet leaves, the dill that gets chopped and sprinkled on top of the sour cream? Is it the fermented cabbage – whose juice alone is a delight, the herring from the Baltic Sea, or that ice-cold glass of vodka set north-east of each plate? Is it a certain hue in the appetite for life? Yes, it’s all that, as well as a few songs, the moist scent of the undergrowth, the sweet smell of flowers, and the crunch of poppy seeds …

Warm and cold appetizers, 20 or more soups, fancy dishes and easy ones, pasta and porridges, two dozen desserts. All together you’ll find more than a hundred recipes, all the essential dishes of today’s Polish cuisine, as it is prepared in Warsaw, Marseille or Lausanne, with products you can find at your local grocery store.
Smacznego! Enjoy your meal!