How to prepare cheese soufflé, duck breast with Bigarade sauce and gratinated polenta, and caramelized apples with Breton cookies, served with dark or light beer, in three hours?
The participants of the culinary workshop, held by Staropramen, Gault&Millau Croatia and Story magazine, have embraced this challenge. On their quest to discover the secrets of preparing these French delicacies, they were led by a young and talented Kristian Tari, chef of Le Mika restaurant, which was included in the gastronomic guide Gault&Millau Croatia.
Cheese soufflé and crumble with caramelized apples were accompanied by Staropramen premium beer, while Staropramen dark was served with duck breasts. Among the participants of the culinary workshop were celebrity actors Katarina Strahinić and Filip Juričić. Should you want to try your hand at these recipes, you can find them in the new number of Story Gourmet luxury magazine, available for purchase at newsstands.