Polish hospitality and cuisine appreciated by Barack Obama

"I am honored by the hospitality of the Poles," said Barack Obama during a dinner at the Presidential Palace, which the Belvedere Catering by Design had the pleasure to serve.

On May 27, 20 leaders of Central and Eastern European countries sat down together with the US President Barack Obama at the Round Table in the Columned Hall of the Presidential Palace. The leaders discussed the democratic changes in our region and the possibilities of joint assistance in building democratic societies and systems in North Africa and the Middle East.

Such a visit requires an exclusive setting – also culinary. The Belvedere chefs prepared a Masurian Trout tartar with a crayfish salad and cream of pumpkin soup with baby spinach leaves as a starter, roasted guinea fowl breast with barley grits, crunchy saffron milk cap and gingerbread pudding as the main course and a delicate chocolate praline with fresh orange sorbet for dessert.

New ETAM collection at Belvedere

On May 24, the Belvedere Restaurant was the venue of the unveiling of the new French lingerie collection by ETAM. The fashion journalists, stylists and VIP guests in attendance had the chance to see new trends not only in swimsuit styling or the classic line of the brand, but also to admire the collection created for ETAM by the world class model Natalia Vodianova – the muse of the brand.

ETAM was established in 1916 together with the emergence of the "modern", meaning freed from a corset, woman who continued to change her temperament together with the changing of the epochs. Provoking in the 20s, natural in the 70s, go-getting in the 80s. The ETAM brand, which managed to uphold the family tradition despite having 5,000 boutiques around the globe, focuses its experience and skills to fulfill the desires of a woman searching for both comfort and sophistication.

The event was hosted by model and stylist Karolina Malinowska. The show saw such fans of the brand as Patrycja Markowska, Maria Niklińska, Alicja Węgorzewska, Agnieszka Cegielska and Viola Kołakowska.

New Żywiec bottle

On May 13, in Warsaw's Ujazdowski Castle, the Żywiec Group unveiled its new, unique returnable bottle.

Changes to the packaging of Żywiec refer to the history of this fine brewery, founded in the mid-19th century by the archduke Albrecht Friedrich of Austria, delighted by the shape of the terrain and by the access to crystal-clear mountain water. The changes, emphasizing the origins and historical heritage of Żywiec, were made to the whole bottle – from the new, slightly sidecut shape, through the seal with the Habsburg crown embossed in the glass, to the label representing the first buildings of the Żywiec brewery and a new cap .

The highlight of the evening was the visualization of the new packaging of the Żywiec beer in 3D mapping technology, prepared by Jakub Jabłoński. The presentation was accompanied by the premiere of the new single Męskie Granie 2011. Wojciech Waglewski, Lech Janerka, Leszek Możdżer, Fish and the band VooVoo performed for the guests . Photos by Tomasz Sikora documenting last year's tour of Męskie Granie were also on show and guests could enjoy delicacies prepared by Belvedere Catering by Design.

June at the Łazienki Park

On June 4 and 5 at 2:00 pm, the Łazienki Park would like to invite you to the Amphitheatre for an unusual event – the performances of the Thai Classical Dance Team.

The main task of the team is to preserve and promote the heritage of Thai scenic arts. Performances of the group present the court rituals and national celebrations and customs. The group is most famous for its performance of "Khon" (masked dance), "Lakorn" (dance theater) as well as folk dances.

The team, besides classical dancers, musicians, reciters and singers, also includes a whole group of costume designers and technicians. With their vast knowledge of ancient performing arts and the innovations introduced into it, the Thai Classical Dance Team is considered the best in its field in the country. For years, they have been playing an important part in preserving the traditional performing arts and strengthening of the living part of the Thai heritage. Their performances are highly valued in both the country and around the world.

Free admission
More at:
www.lazienki-krolewskie.pl

Sommelier recommends

the G.H. MUMM Champagne House

The G.H. Mumm champagne house was founded in Reims in 1827 by three brothers - Jacobus, Gottlieb and Philipp, coming from a German family of wine merchants. G.H. Mumm quickly gained a good reputation thanks to its style and quality. From the outset, the motto of the founders was "Only the best" - because they only used the highest quality grapes bought from the finest vineyards at Verzenay, Bouzy, Ay, Avize and Cramant.

In 1882, G.H. Mumm began to expand its vineyards to ensure a constant supply of the best grapes. Today, in the cellars beneath the city of Reims, stretching over up to 25 kilometers, 24 million bottles are being kept.

Since 1876, the hallmark of the G.H. Mumm house is the Cordon Rouge champagne, adorned with red ribbon of the Legion of Honour – a symbol of honor and valor, created by Napoleon I.

It is this champagne that is one of the most recognizable champagnes in the world. With this champagne the Formula 1 drivers are celebrating their victory in the races.

Currently, G.H. Mumm is present in nearly 100 countries around the world. Hardly anyone knows that besides Cordon Rouge Brut and Rose, G.H. Mumm's offer also includes champagnes not yet available on the Polish market, such as the Cordon Rouge Demi-Sec and Vintage, Grand Cru and Cremant * (Blanc de Blanc) and the Prestigious Lalou.

Recipe of the month

Strawberry tart

Ingredients:
1 package of puff pastry
0.5 liters milk
100 g sugar
20 g potato flour
20 g wheat flour
2 egg yolks
100 g butter
1 package of gooseberry jelly

Preparation:
Boil milk. Whip yolks with sugar into a smooth mass. Add both flours while constantly stirring. Slowly pour the boiled milk into the mass and mix together for a while. Pour the mixture into a pot and cook, constantly stirring, until it gains the consistency of pudding. Remove from heat and allow to cool.

Arrange puff pastry in a low baking form and puncture the bottom with a fork. Bake for approximately 7-10 minutes in an oven preheated to a temperature of 190 ˚C, until slightly browned.

Put the cream on the baked pastry and garnish with fresh strawberries cut into slices. Make the kisel in a cup jelly and gently spread it over the strawberries with a brush.