Explore 18th-Century Plant-Based Culinary Workshops at Royal Łazienki Museum

This is a culinary workshop for youth (16+) and adults, part of the 'Royal Kitchen of Paul Tremo' series, adapted for visually impaired individuals with live audio description. Participants will learn to prepare 18th-century plant-based dishes, focusing on kale with chestnuts, and discuss fruit preserves and dishes popular in the Enlightenment era.

The 'Flavors of late summer. Compotes, chestnuts, and apple cheese' is a special culinary workshop designed for participants aged 16 and above, including adults. This event is part of the 'Royal Kitchen of Paul Tremo' series and is specifically adapted for individuals with visual impairments, featuring live audio description. Participants will explore 18th-century plant-based recipes using popular fruits and vegetables of the era. The workshop will focus on preparing kale with chestnuts, following a recipe by royal chef Stanisław August. It also invites a discussion on forgotten flavors from the past, such as apple cheese and pickled sorrel, and touches upon methods of preserving food and organizing royal kitchens. Led by Olga Michalik, an art and cultural historian and museum educator with a passion for discovering and testing obscure and forgotten cuisines, the workshop aims to bring historical culinary practices to life. Participants will receive guidance on preparing ingredients, with options for local delivery of some items for those residing in Warsaw. The event requires a computer with internet access, a webcam, and a microphone, and provides an opportunity to reconnect with historical tastes and culinary techniques.

Admission is free, but registration is required via a provided form. A link to the workshop will be sent no later than two hours before the event begins to the email address used for booking.