Edward

Trzeciakiewicz

100% beef burger in brioche, with home made burger sauce, bacon, pickles, lamb’s lettuce, rucola and smoked BBQ sauce. Served with belgian fries - restaurant at Warmia and Masuria region - "We Młynie" - Warpuny @we.mlynie
Canon 6D MkII / Canon 50mm 2.5 macro / iso 100 / 1/100sec

"Archimagirus" - the most prestigious Polish culinary competition - and on it the main course that seduced me - presented by Chef Michał Soliwoda with the team Radek Marcin Szulc and Mateusz Galbarczyk.
65°C Smoked Salmon with mashed potatoes and fennel in panko. Young broccoli and Shimei mushrooms blanched on pine tincture, cauliflower espuma, ber blance sauce and trout roe

The Table is a meeting, friendship, jokes ..., but the table is first of all new flavors and smells and conversations. There are such a lot of places and tables in my Olsztyn - one of them is "Drewno i Ogień" / "Wood & Fire". I had to try to capture these four friends from a "bird's eye view" with a big camera to shoot a nice photo, and from then on it's one of my favorites flat lay shots.

Turbo-delicious piece of juicy, perfectly prepared salmon served by chef Tomasz Milewski from The New Island restaurant, Mikolajki Leisure & SPA Hotel - it was the euphoria of tastes, smells, and colors. (Mowi salmon baked in salt with wine and saffron sauce. Beetroot powder, chives oil, and young carrots boiled in oranges).

The photo was taken in the Te New Island restaurant which is located on the island in the small town of Mikołajki in the very center of Masuria. It was my first order, my first chef, my first table, my first dishes - to which I return with great fondness.