At Le Gosse, we believe in the power of coming together at the table – especially when the kitchen becomes a space for dialogue, inspiration and discovering new flavours together.
On April 24, 2025, we hosted a special dinner with guest chefs Diego Prado (Chile) and Esther Merino (Spain), who cooked in Poland for the first time. With genuine curiosity, they explored local products and flavours that resonated well with our Guests.
40 people attended the event. The menu was thoughtful and original, with each dish telling its own story – from the first aperitif to the final bite of dessert.
Dinner menu
Aperitif:
- Rhubarbtini – rhubarb, vodka, buckwheat and red pepper
First pairing:
Sorrelino – sorrel, gyokuro tea, gooseberries, fino sherry wine, aquavit and maple sap.
Starters:
- Snail eggs, sorrel, nasturtium, ramson mayo and herbs
- Oysters, sea buckthorn and chili
Second pairing:
Sea buckthorn & bee pollen water kefir – sea buckthorn, vanilla and bee pollen water kefir.
Starters:
- Beef heart, lumpfish roe and spicy egg yolk emulsion
- Crayfish, fermented tomato water, pike roe and gooseberries
Third pairing:
Hojicha & plums kombucha.
Starter:
- Snails, grilled white asparagus, yeast sauce and lovage oil
Fourth pairing:
Blush Negroni – gin, raspberries, vermouth, oloroso sherry wine, mushrooms.
Main course:
- Beef tongue, grilled mushrooms with PX and birch sap sauce
Fifth pairing:
Polish Old Fashion – rum, brown butter, honey and buckwheat kvass, amontillado sherry wine, katsuobushi.
Desserts:
- Rhubarb and vanilla custard, rhubarb sauce and raw peas
- Jerusalem artichoke ice cream, caramel and oscietra caviar
Sixth pairing:
- Polish Affogato – coffee, amaretto and berries ice cream
- Cricket petit four
It was an evening full of flavour, passion and detail
We thank all our Guests for their presence and trust. We also thank chefs Esther and Diego for their respect for ingredients, deep knowledge and willingness to share – for our entire team, it was a truly special experience.
We are proud that Le Gosse could host such a meaningful culinary event. We’re already looking forward to the next one – and to the new Guests who will join this story.
Photo credits: Grzegorz Caputa and Ilya Aleshkovskiy