January 25, 2012. Madrid, Spain – The IE Poland Club along with IE Food and Beverage Club have organised an event with Wojciech Modest Amaro to present the upcoming business model of Michelin rising Star restaurant.
Poland, he told us, is “where nature meets science.” Thirty percent of the country’s land mass is forests, and it’s full of protected natural sites and nature preserves. It is also the home of the world’s largest food science laboratory, in Poznan. Amaro’s inspirations, he said, are nine: modern technology, cultivation, animal breeding, fishing, foraging, hunting, food design, food processing, and personal experience. He also does a lot of pickling, smoking, marinating, and fermenting. Amaro plans his dishes and menus around a complex system, dividing the possible sources of raw materials into categories — forest, lake, mountain, garden, sea, etc. He doesn’t believe in just four seasons. Instead, he makes a list of all the ingredients from each source that are in prime condition during each of the 52 weeks of the year. We think that his concept is so fascinating.
He also says “I’ve travelled around Poland for a year and half, preparing myself for the creation of my Atelier and searching for the best foods possible. Did you know that Poland is famous for its edible flowers, herbs, wild game and mushrooms and most Poles don’t even know it?”
The first Rising Star chef in Poland created cuisine where “Nature meets Science”. He studied original Polish recipes from the 16th and 17th centuries and took the dishes apart into single ingredients on his table.
Joanna Ciborowska Sánchez (IE Poland Club coordinator) and Bharath Kumar (IE Food and Beverage Club coordinator) along with the audience applauded Amaro for his innovative ideas provoking discussion.
Wojciech Modest Amaro is one of the most outstanding chefs in Europe. He has worked and developed his skills over many years with famous chefs of cuisine such as Ferran Adria (El Bulli), Yanick Alleno (Le Meurice) and Rene Redzepi (Noma). In 2008, the International Academy of Gastronomy awarded Amaro’s brilliant talent with the prestigious award of Chef de l’Avenir. He is the author of the bestselling “The Polish Cuisine of the 21st Century” rewarded with Grand Prix de la Literature Gastronomique in Paris. Throughout his work, he delves deep into the nature and rediscovers the secrets of Polish Cuisine.
Atelier Amaro  is located in the beautiful surroundings of Agricola Park in Warsaw, which retains its park-landscaped character.
Atelier have realized the new idea for a restaurant serving food using only the best seasonal Polish products, culinary works of art are created every day.
Atelier is a place where nature meets science.