enjoyed dishes that received exceptional ratings

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Impressive achievements

“Truly an extraordinary experience! And great pride in Lithuanians! I’m not a fan of foie gras, but the raspberry pate was perfect, really. And, perhaps, the most surprising. I could have suspected that the combination was excellent, but the presentation exceeded expectations”, – writer and television producer Laisvė Radzevičienė speaks about one of the culinary masterpieces tasted during the evening.

Both the dish she mentions and others presented at the event “arrived” from the World Culinary Olympiad, where two chefs from Lithuania won the highest ratings: Jaroslav Orševski won the Grand Prix first place gold medal in the Culinary ART event, and Edgaras Rutkauskas in the same category won silver in the event. This is an extraordinary achievement, knowing that more than 1,200 participants from 55 countries competed in the team and individual events of this Olympiad.

“At the beginning of February, there was news that inspired us to be proud of talented Lithuanian chefs. It is natural that many people are interested in what kind of dishes the chefs prepare for such competitions, what does the creative process look like, and finally, what is the taste of the award-winning creations? This season, the “Round Table Club” offers a special opportunity to taste dishes that are very close to the Olympic works of our chefs.

Especially since chef E.Rutkauskas has been the creative director of our restaurant for some time, and together with the kitchen team, he takes care of both the a la carte and the tasting menu offered during the cold season, as well as the menu specially prepared for events,” says the founder of the “Round Table Club” and head of hospitality. nurturer Rasa Šnaiderienė, who adds that everyone who wants to enjoy expertly rated dishes will be able to do so in Trakai from May 8.

It hasn’t happened yet

The Olympic creations of J. Orševski and E. Rutkauskas were adapted so that they could be smoothly prepared in the restaurant kitchen. And this, according to the chefs themselves, is quite a challenge, because preparation for the World Culinary Olympiad needs to be done in advance and the preparation of any competition dish that is conceived often takes a dozen or even dozens of hours.

“The dishes that the guests of the restaurant will taste will be in no way inferior to the Olympiads presented, they will only be adapted for everyday presentation – they will not be prepared in advance, but will be prepared only after the guest orders. We aim for the snacks to arrive on the guests’ table within 15 minutes, and the main hot dish within 30 minutes,” says E. Rutkauskas.

According to him, about half of the menu of the new restaurant in Trakai will consist of “Olympic dishes”: quail and artichoke roll, phyllo basket, carrot and zucchini texture salmon with peas in ash, riffechere with shrimp, rabbit and rabbit terrine, raspberry with foie gras, venison with venison. and foie gras, apple tatin.

“If you had to choose one dish, it would be the riffescher with shrimps.” A great addition to the fish flavor, and the presentation is fresh and springy. And, of course, apple tatin! It reminded me a bit of Lithuanian apple cheese, but the delicacy is a whole meadow of tastes and smells”, L. Radzevičienė complimented the chefs’ decisions.

She was also supported by the “Gourmet Guild Members” who participated in the menu presentation, as well as actress Miglė Rimaitytė, who lived in France for more than seventeen years.

“There were many surprises in the dishes, which is even more interesting than just the taste and aesthetic presentation. But I want to say specifically about the apple tatin – I really did not expect that I would eat the tastiest and most beautiful French cake in Lithuania, made by the masters of my hometown. My compliments!”, says the interviewer.

She also ate salmon and venison.

“We travel a lot, so it would be impossible to keep up with all the restaurants we visit. Although we are very happy when we come to our favorite place and find successful new dishes”, says M. Rimaitytė.

Valued “Gourmet Guild“

Most of the guests at the debut night of the new menu were members of the Gourmet Guild.

The purpose of this guild is to improve and pass on the secrets of craftsmanship to the younger generations, so their appreciation and insights for the new menu also became very important.

The society aims to maintain table traditions and has a number of social functions. First of all, he takes care of young chefs. They must not only cook perfectly, but also “feel” the restaurant, its environment, know the requirements of good service, and the dress code.

This time, their aspiration is that the achievements of Lithuanian chefs will be talked about in the world for as long as possible, and that the widest circle of society can get to know their work – so that everyone can taste it, appreciate it, and in this way the popularity of the culinary profession, the desire to participate in competitions, will grow, and Lithuania will become, as it were, a culinary and hospitality talent incubator.

Tweezers instead of tools

However, not only the dishes, but also their presentation will surprise the guests of the “Round Table Club” this year. In preparation for the new season, a special set of tableware was selected from different countries: from Spain came the addition of tableware from the world-renowned manufacturer Pordamsa, art deco tools from Belgium, ceramics from Portugal, and porcelain from Tunisia. Something special will also arrive in Trakus from Japan: a new idea this year is to invite guests to enjoy food and even share it with others using… tweezers.

“If a man had accompanied us to dinner, we would have definitely tried the tweezers. It seems to me that this way of eating, especially when you have dinner together, gives even more romance,” says L. Radzevičienė.

This was also a discovery for M. Rimaityta, who divided the meals served by the chefs with tweezers to those sitting next to her.

“We hope that not only our team but also our guests will join this adventure. Perhaps the tradition will also travel to our guest house, at the daily table. After all, it is worth sharing not only daily bread there, but also the understanding and support of loved ones, to inspire creativity and enjoyment of life… I dream of giving meaning to our work,” says R. Šnaiderienė.