On October, 11th for the fifth time, a culinary presentation was held. As previously it was conducted by the Hilton Garden Inn Krakow Airport Hotel for the Business Lounge passengers. This time, the main theme of the event was the Polish autumn enriched with elements of molecular cuisine.
The aim of this kind of cuisine was to achieve the perfect taste and appearance by using natural ingredients in unconventional performance. Following the presentation, the guests were offered: pear compote, parsley lemonade, mushroom dumplings, apple pie served on crisps with granny smith apples and caramel with pear and thyme.