
Recipes developed by Tomasz Karolak
chef de cousine w N31 Restaurant by Robert Sowa
Pan fried foie gras in goose fat, served with date cake
Duck fat, Goose fat
Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms
Duck fat
Duck-heart stew cooked in a low temperature with duck fat
Duck fat
Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber
Goose fat, Duck fat
Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers
Duck fat
Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms
Duck fat
Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains
Duck fat
Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow
Duck fat
Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary
Goose fat
Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms
Duck fat
Sous vide cooked salmon with duck fat
Duck fat
Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic.
Duck fat











