They got their first answer during the journey, when they stopped for a Tatar lunch in the forest. Dzenneta Bogdanowicz, an amateur historian, showed the chefs how to prepare a buttery Tatar meat pastry called Balesh. On his first try, Claude Bosi, of London’s Hibiscus, didn’t quite master the technique of rolling out the paper-thin dough, but liked the dish so much that he said he planned to introduce it at his casual pub, The Fox and Grapes.
Food for Thought: Cook It Raw Poland 2012
What happens when you bring a group of some of the most innovative and acclaimed chefs in the world to a remote place and ask them to cook with what they find there?