About fantastic „Half price weekend”, which takes place 23. and 24.04.2016 r., we are talking with Agnieszka Szmit, F&D Manager at Radisson Blu

You get involved in the Half price weekend for the third time. How are you going to surprise your guests this time? 

We are going to surprise our guests with wonderful regional tastes. We drew conclusions from last year’s, very successful, edition and we already know, what are the guest’s expectations. We have just introduced restaurant’s new spring menu and we want to show the most interesting dishes during the „Half price weekend”. Due to that, guests will be able to try not one, but a few dishes and come back for more in the future. Novelty are inverted proportions - currently  less french dishes and more regional tastes. 

Many of your guests are great fans of french cuisine, so do you have any propositions for them? 

Specifically for them, we will serve traditional french onion soup and steak, which is our bestseller. We will also have tatar, which comes form Brasserie tradition, but is also well known in polish cuisine. Menu will be smaller, so customer waiting time will be shorter. This information will surely make glad fans of the „Half proce weekend”. 

Which regional products will be used in the dishes? 

We will have delicious baltic herring served as a starter, big cod filet served as a main dish and… russion dumplings with wint. We will serve such a traditional dish and are really curious about our guests reaction. 

During this weekend servings will have the same size, as normally? 

Of course, standard is absolutely the same. We are 100% fair during this event. The only one thing, which will change, is price - due to the rules, we cut half of it. Promotion affects main dishes, starters, desserts and even tea or wine. 

Can you tell me, which dish was the bestseller during last year’s edition of „Half price weekend”?

Our guests liked the most confit duck, which was served with home made jam. In the spring menu we will not serve this dish anymore, because many restaurants have delicius duck in their menus, so we didn’t want to manifold it. Together with our chef we decided to serve something new, less popular, but at the same time valuable and tasty. And these were regional fish. 

Thank you for the conversation.

Thank you! I would like to invite You for the „Half price weekend”. It’s gonna be really delicious!

 

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