Well, I stay there only 1 year but I learn many things for that experience.
Ok, now I know and I can do a good goulash, pierogis, borsch or pigos.

But I experienced something totally different but a small team of 12 pax, many groups and western set menus. Some occasional buffet. Everybody have to work hard and must do everything.


Here is a special promotion for the Beaujolais nouveau. I made a buffet with a "fried frogs sauteed with rosemary for the occasion"