Daquise

Daquise in Mayregulars were disheartened by news that this much-loved restaurant was to close. Situated next-door to South Kensington station, daquise, Daquise is elegant and decidedly unassuming.

LDN Review. South Kensington. Chandeliers hang alongside old photos and borscht is ladled tableside at this wonderfully old-school Polish institution in South Kensington. Sitting in its grand, aged dining room—part tiled, part distressed, but wholly elegant—makes us wonder why this traditional ideal of a restaurant is no longer in vogue. The tablecloths are white but the borscht is vibrant in colour and pepper. If you let your daydreams takeover, you can imagine sitting here waiting to meet your mysterious wealthy benefactor for the first time. But things like the fruit pierogies—hot dumplings filled with a slice of cold strawberry—can rupture this fantasy.

Daquise

Daquise, a Polish establishment in South Kensington, is a relative youngster — tracing its history to the Second World War — but you can feel the hand of history on your shoulder as you enter a charming and unusual restaurant where diners using cell phones look anomalous. The walls are lined with old photographs, and the room is filled with people some of them as elderly as us who appear unhurried and fully able to understand the benefits of a long lunch. Daquise formally opened in , when the owner, a Mr Dakowski, conflated his name with that of his French wife Louise. But it is believed that prior to that, the space served as a canteen to take the overflow from the nearby Polish Club Ognisko Polskie during the war. And it was a home-from-home for Roman Polanski while he was filming Repulsion in the early s. More recently, it was a favourite of A. Gill, who gave it a five-star review in the Sunday Times in , having frequented it as a student in the s. The prices have risen since then, but not too much. The food and service are surprisingly good. But what we were served was food where flavour came first.

Today, daquise, supermarkets stock a range of Polish products and luxury delis, Polish bakers and polskie daquise Polish shops abound.

For 63 years, it has had an almost monastic resistance to change: yellow walls, chipped crockery, plastic flowers and charm. It has been a totem for London Poles: Roman Polanski came daily for dumplings and stews when he was filming Repulsion nearby, and it was always a favourite of cold war spies — Christine Keeler met her Soviet attache there. Daquise opened in , an emigre's recreation of a country lost to Communism. The food was spartan but homely, the oiled tablecloths a cross between lino and Uhu, and fingerprints smeared the menus. But it was proof that restaurants can be more than the sum of their parts. And now, a superstar catering family from Warsaw, the Gesslers, has just bought it.

LDN Review. South Kensington. Chandeliers hang alongside old photos and borscht is ladled tableside at this wonderfully old-school Polish institution in South Kensington. Sitting in its grand, aged dining room—part tiled, part distressed, but wholly elegant—makes us wonder why this traditional ideal of a restaurant is no longer in vogue. The tablecloths are white but the borscht is vibrant in colour and pepper. If you let your daydreams takeover, you can imagine sitting here waiting to meet your mysterious wealthy benefactor for the first time. But things like the fruit pierogies—hot dumplings filled with a slice of cold strawberry—can rupture this fantasy.

Daquise

The term dacquoise can also refer to the nut meringue layer itself. It takes its name from the feminine form of the French word dacquois , meaning 'of Dax ', a town in southwestern France. It is usually served chilled and accompanied by fruit. A particular form of the dacquoise is the marjolaine , invented by French chef Fernand Point , which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream. Media related to Dacquoise at Wikimedia Commons.

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Barszcz The Polish variant of Ukrainian borscht. Share this article. Features Interviews Profiles Guides Jobs. Pierre at Daquise, Richard Vines. During the summer months, make sure to try the pierogi stuffed with fragrant berries. The understated ceremony of this borscht—of it being carefully ladled tableside from the pot—will warm the coldest of hearts. Perfect Fors. The food and service are surprisingly good. Richard Vines, with Pierre Koffmann. For 63 years, it has had an almost monastic resistance to change: yellow walls, chipped crockery, plastic flowers and charm.

Back in May , regulars were disheartened by news that this much-loved restaurant was to close. Situated next-door to South Kensington station, Daquise is elegant and decidedly unassuming.

The ultimate expression of this food is still the farmhouse, which seems to work with the British palate. Beef Goulash A good goulash is one of the heartiest dishes around. Stay up to date with Something Curated. Brits are increasingly taking to the new food. On each table, a modest drinking glass accommodates a single bloom, a rose or tulip, in keeping with the understatedly romantic atmosphere of the interior. Contact via: info koffmannandvines. Gill, who gave it a five-star review in the Sunday Times in , having frequented it as a student in the s. Mains are assembled directly at the table from well-worn saucepans, carried by the chefs who lovingly prepared the dishes. Daquise, a Polish establishment in South Kensington, is a relative youngster — tracing its history to the Second World War — but you can feel the hand of history on your shoulder as you enter a charming and unusual restaurant where diners using cell phones look anomalous. Golonka Pickled, boiled ham hock, typically served with sauerkraut. The vegetable ones are particularly soft and delicious—flecks of sweet onion, an earthy hint of mushroom. Situated next-door to South Kensington station, Daquise is elegant and decidedly unassuming. But the longer they stay, the more their adopted country absorbs their food. South Kensington. Restaurant Review.