Food For Change at the Copernicus Restaurant
The 5th of October
Ladies & Gentleman,
We are pleased to invite you to dinner, that will take place at the Copernicus Restaurant.
The dinner will be prepared by the chef de cuisine of the Copernicus Restaurant Marcin Filipkiewicz together with Marcin Popielarz and Rafał Koziorzemski from the White Rabbit Restaurant of the Quadrille Hotel.
The dinner will be prepared with ingredients approved by the Slow Food Organization as part of the Food For Change campaign. (Relais & Châteaux).
Price: 240 PLN/person
Chef de Cuisine – Marcin Filipkiewicz
Gathered his experiences in several restaurants in Cracow, in Italy and in France. He had the honor to cook for many rulers, prelates, artists and actors form all over the world,
He won the 1st prize in the second edition of Wine & Food Noble Night 2009.
In the kitchen, he likes to combine different styles but the foundations are always derived from French and Italian cuisine. He appreciates the principle that the main flavor is dominant while the others – such as sauces and add-ons, serve to emphasize the depth and complete the dish.
He appreciates the Polish tradition. With the help of modern techniques and innovative thinking about cooking, he tries to move away from the stereotypes of our native cuisine. He therefore creates light and aesthetically pleasing dishes. His work is far from molecular kitchen, although he uses some of the techniques to decorate his dishes.
He admires supporters of classical cuisine such as Alain Ducasse as well as culinary revolutionists such as Granta Achatza or Petera Gilmore.
Chef de cuisine – Marcin Popielarz
Marcin Popielarz – was born in 1989 in Nowy Dwór Gdański, where from an early age, he developed great passion for cooking because of his mother and grandmother. He received professional education at the Catering and Hotel Management School in Gdańsk. Despite the young age, he has got significant professional experience gained e.g. in restaurants of the following hotels: Hilton Gdańsk (Mercato) and Sheraton Sopot (Wave Restaurant), Social Eating House in London, and then in Oslo in Kolonihagen Frogner and famous restaurant Maaemo.
In January 2015, he began to develop in Gdynia the White Rabbit Restaurant, he has been involved with till today, as Chef Patron. The White Rabbit restaurant is located in the Quadrille Palace – an extraordinary place inspired by „Alice’s Adventures in Wonderland” novel – classic decor, impressive design resembling the French boutique hotels perfectly supplement the catering offer. Moreover, the hotel is part of the Relais & Châteaux family, a collection of most beautiful castles, palaces, estates and restaurants around the world.
His hard work will bring him, among others, three distinctions by restaurant guide, Gault & Millau (at present 3 toques), the Chef of Northern Poland Award and two nominations for the Chef of the Year Award. Another success involves San Pellegrino Young Chef 2018 competition, where Marcin competes with 20 other young chefs from around the world and reaches the top three, as the only representative of Europe. Whereas, in 2019 he becomes one of the jurors in this competition and during the regional semi-finals, he is evaluating the candidates from Central Europe. In the same year, Marcin opened another exceptional place: apartment hotel, Leśny Dwór in Sulęczyno and the adjacent restaurant, Biôłi Trus with the cuisine based on the Kashubian simplicity and attention to tradition.
As a chef, Marcin is famous for his passion for Polish and regional cuisine based on products and recipes from the Kashubia, Kociewie and Żuławy regions. He selects his suppliers in person, paying attention to the highest quality of food and breeding process. Within a small area near the restaurant he has his own garden with vegetables that are later served on the plates in White Rabbit restaurant.
Marcin has also developed the alternative, extravagant and contemporary Polish cuisine, eagerly experimenting with traditional flavours and products offered as fine dining, surprising with unusual combination of flavours and new versions of traditional dishes we have known since childhood. He is eager to rediscover the forgotten or lesser-known herbs and plants, and includes them nicely into his compositions, which makes his cuisine interesting in terms of flavour and cognitive value.
In 2018, Marcin became the ambassador to Roślinnie Jemy campaign aiming to support chain stores and restaurant owners in introducing and promoting vegetable products and dishes. It is a straight reply to the changing consumer needs. Within the project, Marcin not only participated in a series of vegetable dinners Chefs for Change, but also introduced into the menu of White Rabbit, as a regular offer, the vegan tasting, proving that vegetable cuisine can also be offered as fine dining.
Marcin would like the restaurant he has been developing with passion and commitment to be in the Michelin Guide one day. He wishes never to lose his passion for cooking since, in his opinion, the chef’ place is in the kitchen. In his free time, he likes exploring the art of composing dishes on the plate. His motto read as follows: „You are as good as your last service”. Self-distance and verve to take on new challenges is the highest motivation to work harder.