2018 L’Art De La Cuisine Martell
The 16th edition of the prestigious 2018 L’Art De La Cuisine Martell culinary contest is behind us. The Ryn castle was visited by hundred of good-taste seekers, both amateur and professional. The Sokołów S.A. Group was the Main Partner of the event.
The L’Art De La Cuisine Martell is a prestigious contest for young adepts of culinary art. 16 pairs qualified for the contest Finals which took part on 3 March at the Ryn castle. The event gala was hosted by Karol Okrasa and Dariusz Maciąg. The participants were tasked with preparing an exceptional dish featuring the main ingredient and the Martell cognac.
The dishes were judged by three jury teams. The first one was the Technical Jury which judged the dished based on how they were prepared, presented, as well as their taste. The second jury, the Tasting Jury, featured famous chefs, including Kurt Scheller. The last team was the Connoisseur Jury which awarded their own award.
The theme of this year’s contest was beef thick skirt, provided by the Main Partner – Sokołów S.A. It’s one of the most underrated meats, yet it is as tender as the sirloin. As a Polish meat industry leader, Sokołów S.A. conducts a number of educational consumer campaigns, so the company was especially interested in presenting this type of meat.
This year's laureates are:
1st place – Jarosław Owczarczyk, Robert Branicki, the Pink Lobster restaurant
2nd place – Rafał Stegnicki, Wiktor Wielgus, Nicolaus Toruń Hotel
3rd place – Marcin Ćwik, Mikołaj Kruszona, Restaurant Nifty No. 20 Puro Hotel
The Connoisseur Jury Award – Jarosław Owczarczyk, Robert Branicki, The Pink Lobster restaurant
The winners received commemorative diplomas and the Martell Challenge Cup. The Sokołów, being the Main Partner, provided money vouchers for the best pairs.
The Martell is not only a perfect occasion for the cooks to challenge themselves, but also an incredible opportunity for the quests to expand their culinary knowledge. This year, Sokołów prepared a stand where the public could taste beef. Dominik Moskalenko — the Sokołów chef — showed how to properly prepare beef sirloin or entrecote stake and explained the seasoning process. The specially prepared wardrobe contained “dry cured” meat delicacies, such as roast beef and entrecote, with a deep and tender taste.