WHAT MAKES LOURSE SO SPECIAL?

Lourse has a legendary reputation and is a great favourite with both locals and tourists who come to enjoy our exquisite pastries, and my objective is always to strive for excellence. My first year here has been both fascinating and challenging. I have made significant changes to the menu, with the exception of the signature ‘must try’ desserts, such as the Honey Cake (Miodownik) and the Lourse Signature Cake (Autorskie Ciastko) made with walnut, plum and chocolate. 

HAVE TASTES IN PATISSERIE CHANGED OVER THE DECADES?  
 

My international experiences and exposure to diverse pastry styles and creations have led me to believe that classic techniques will always serve as a reference in the field. However, the rise of social media has elevated pastry to new heights, democratising this art form and compelling professionals to innovate and create continuously. From the outset, I have been particularly attentive to the use of sugar in my work. It is crucial to minimise sugar content to provide desserts that are both sweet and healthy, while also prioritising the incorporation of genuine natural flavours.

CHRISTMAS IS A SPECIAL TIME IN WARSAW. HOW DO YOU MARK THE OCCASION AT LOURSE?

At the beginning of December we decorate Lourse with rose gold baubles and spruce branches, then we infuse it with festive flavours. I’m particularly proud of the Winter Dome, which features a blend of plum pâte, ginger and orange cream, and pain d'épices, all elegantly glazed with high quality chocolate. This dessert resonates with me as it harmoniously combines some beloved Polish flavours with traditional French Christmas dessert elements. In celebration of the festive season, and recognising the Polish love of ice cream, I am pleased to introduce two new flavours: Candy Cane and Mulled Wine.