What happens when three culinary personalities, different experiences and three entirely distinct approaches to cooking come together around one table? An exceptional evening that cannot be captured by a few courses alone.
On September 18, Anawa restaurant at the InterContinental Warsaw hosted another edition of the Gault & Millau Yellow Signature Dinner — an event organised by Gault & Millau that brings together chefs, restaurateurs and gastronomy enthusiasts around what matters most in cuisine: quality, creativity, emotion and the joy of coming together.
The host of the evening was Grzegorz Krupa, Executive Chef at Anawa, a restaurant awarded two Gault & Millau toques. Joining him in Warsaw were Łukasz Budzik, Executive Chef of Wrocław’s MOST — a restaurant awarded three Gault & Millau toques and a Michelin star — and Martin Gimenez Castro, Executive Chef of Tuna, alsohonoured with three Gault & Millau toques and a Michelin distinction.
Three chefs. Three stories. One table.
And although each of them speaks about food in their own language, it quickly became clear that, on this particular evening, there was far more connecting them than separating them.
Gault & Millau Brings Chefs Together Around One Table
The Yellow Signature Dinner was not a classic tasting menu. It felt more like a gathering around a table, where each successive course became an invitation to conversation, the discovery of new flavours and a closer look at the personalities behind the cuisine.
It is precisely in gatherings like these that the role of Gault & Millau becomes mostvisible — not only as a guide and a brand that has been recognising outstanding culinary talent for years, but also as a platform that brings people together, creates space for theexchange of experiences and provides opportunities for different culinary worlds to meet.
– We wanted this evening to be a meeting of three different personalities. Each of us cooks in a different way, but it was precisely this diversity that allowed us to create an interesting and cohesive story, says Grzegorz Krupa.
The story began with hamachi with pistachio, black truffle and Jerusalem artichoke, created by Martin Gimenez Castro. This was followed by leek with scallop, coconut and pistachio by Łukasz Budzik, and beef consommé with smoked eel, Brussels sprouts and tarragon by Grzegorz Krupa.
It was bold, but never excessive. Elegant, yet free of unnecessary formality.
Flavour That Leads the Conversation
The subsequent courses demonstrated just how differently the same culinary world can be interpreted. Tuna cheeks with green pepper, cauliflower and leek were Martin Gimenez Castro’s creation. Grzegorz Krupa invited guests into his world with venison accompanied by walnut, blackberry, aubergine and coffee. The evening concluded with Łukasz Budzik’s truffle ice cream with caviar — a combination that surprised with its very name, and even more so with its flavour.
– Cooking together gives you the opportunity to look at an ingredient from a completely different perspective. It is also a great opportunity to exchangeexperiences and inspire one another, says Łukasz Budzik.
Martin Gimenez Castro adds: – For me, the most important thing is the emotion we can convey to a guest through food. This evening was precisely about emotion, connection and discovering flavourstogether.
Elegance Without Formality
Although the plates featured the highest-quality ingredients, sophisticated techniques and meticulously crafted compositions, the atmosphere of the evening was far removed from a formal ceremony.
Guests talked, exchanged impressions and eagerly commented on each successive course. The chefs remained close to their guests, while each new chapter of the menu naturally became a starting point for conversation.
– The greatest value of Gault & Millau lies in the people we meet through gastronomy. We want not only to recognise chefs and restaurants, but above all to bring them together and create a space where they can meet, exchange experiences and inspire one another. The Yellow Signature Dinner is precisely such a moment — one table for different personalities, stories and culinary languages, says Jacek Krawczyk, President of Gault & Millau Poland.
He adds: – For years, Gault & Millau has helped shape the conversation around contemporary gastronomy — discovering new talent, recognising consistency and quality, while at the same time opening the door to new ideas. At Anawa, we wanted to translate this role into an experience that could be shared: around one table, with great food, music and conversation.
Flavours, Conversation and Music
The experience extended beyond the kitchen. The dinner was accompanied by a pairing featuring Moët & Chandon Grand Vintage champagne and Hennessy cognac, while SanPellegrino and Acqua Panna were served at the table.
The evening unfolded to the sound of the piano. The music provided a subtle and elegant backdrop to conversations and successive courses, allowing guests to savour the moment without rushing.
And perhaps that was what mattered most about the evening — time.
Time to sit around one table. To talk. To try something new. To be surprised by an unexpected combination. And sometimes simply to pause over a glass of champagne and the sound of piano music.
Warsaw, Wrocław and Argentina Around One Table
Grzegorz Krupa, Łukasz Budzik and Martin Gimenez Castro brought three distinct culinary experiences to the table. Warsaw met Wrocław, while the Polish perspective met international experience and Argentine inspiration.
There was no competition. There was curiosity.
Because contemporary gastronomy is increasingly about encounters — between people, cultures, ingredients and ideas. And Gault & Millau’s role is to initiate and support such encounters, while showing how much can emerge when different experiences come together around one table.
The Gault & Millau Yellow Signature Dinner at Anawa showed that an exceptional dinner does not end when the last plate is cleared. What remains are the conversations, the music, the emotions and the memory of flavours that make you want to return.
And on this particular evening, the guests certainly had plenty to remember.
