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Discover all our Chefs
Relais & Châteaux Chef

Rafał Koziorzemski & Marcin Popielarz

Chefs - Relais & Châteaux

Rafał Koziorzemski & Marcin Popielarz
Biały Królik
Member Relais & Châteaux from 2017
ul. Folwarczna 2
81-547 Gdynia
Poland

HOTEL

Quadrille

29 rooms: 350-1200 PLN s.n.i.
1 suite: 380-1200 PLN s.n.i.



RESTAURANT

Biały Królik

Menus 180-220 PLN s.10% Carte 40-85 PLN s.10%

For your information: 1 PLN = 0.26 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

Rafał Koziorzemski (Head Chef)


How did you become a Chef?
I have always liked helping my grandma in the kitchen, observing how to pluck a duck and prepare it for dinner, or helping my mum with baking cakes for the holidays. When I was 17, I saw a professional kitchen and I instantly knew I wanted to be a cook… Work under time pressure, adrenaline, perfectly cooked vegetables, properly fried meat and … the head of culinary family – the Chef who misses nothing while arranging the dish or verifying its quality!

How would you define your cuisine?
My speciality is local cuisine; I love extraordinary, surprising, and controversial flavour combinations, and work with seafood. I prefer traditional cuisine with modern elements introduced through new cooking techniques.


What are your favorites products and criteria for choosing?
Our local products are the best, namely vegetables, herbs, and fruit from our garden where we seed and plant them in early spring to select in summer those which meet our expectations and serve them in the restaurant. Certainly, we work with trusted small local farms which breed animals especially for us, namely partridges, pheasants, geese, ducks and various species of hen. Thanks to such a small farm, we control the quality of dishes we serve.

What is your signature?

My signature dish is white-meat fish with cucumber salad. This dish made me win The Best Chef Raising Star 2017 competition. I prepared a hake with cucumber ice creams and parsley purée with brown butter – which I am very proud of. This is my taste of childhood, when every Sunday my grandma would prepare cucumber salad, flour-coated fried fish with fried potatoes or sunny-side-up eggs.

What professions surround you and what would you like to pass on to them?

Loyalty and reliability come first; these are our team’s fundamental values which translate into the image of the restaurant through the dishes we serve, always arranged in a unique manner and prepared with attention to quality, even in the absence of the Chef.

Do you have a Chef’s tip for Sunday cooking?
My recipe for Sunday meal is a roast duck with apples, cranberries and marjoram. Follow this recipe. Salt the duck, and rub it inside with garlic and marjoram. Stuff the duck with two apples cut into pieces and put it in the oven for 2 hours at 130 degrees. Then, reduce 300 ml of red wine with cranberries and sugar to make the sauce, peel one apple and cut them into pieces, then caramelize them in a frying pan with honey and finally add butter. Brush the duck with honey and roast it for 17 minutes at 180 degrees, cut into portions and serve with apples and sauce.

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Marcin Popielarz (Executive Chef)

How did you become a Chef?

I don’t think that it was a thrilling story. At the beginning work at the kitchen gave me satisfaction and more money than other professions. Then came inspiration that it’s possible to do something with it quicker, better and tastier. This is how I became chef.

How would you define your cuisine?

It is a modern Polish cuisine inspired by culinary culture of Pomeranian Region (North of Poland).

What are your favorites products and criteria for choosing?

I love herring, I always choose MSC-certified fish. I mainly focus on freshness and the appropriate weight. A very important aspect is the origin of the fish. So far I used Baltic Sea herring and currently the one from the southeastern part of the North Sea.

What is your signature?

It's definitely quail stuffed with “leberka” pork glazed with buckwheat honey served with summer beets glazed with black lilacs and potatoes cooked in the campfire. Here I change garnish depending on seasons. Currently I serve it with Jerusalem artichoke from Żulawy and broth from roasted quail.

What professions surround you and what would you like to pass on to them?

I believe that the chef should be the hardest working person in the kitchen, he should dictate the pace of work. It affects every single member of the team and encourages him to do maximum in the most difficult moments.

Do you have a Chef’s tip for Sunday cooking?

Take fresh white cow cheese (about 250 g) and put it on a tray, mix with half of a tea spoon of salt and one-and-a-half-tea spoon of soda. After eight hours spent in normal room temperature, caramelize it in a sauce pan to a bronze color. You can top  with chopped herb or roast spices . This is traditional Polish baked cheese from Wielkopolska region. Enjoy…

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