TASTING NOTES

A space for reflection on taste, memory and the joy of cooking with meaning.

Dish from the autumn menu at Sens restaurant in Baia Mare
The Autumn Menu at Sens: Fire, Time and Familiar FlavoursSenses and ElementsTradition Reinterpreted

The Autumn Menu at Sens: Fire, Time and Familiar Flavours

A menu built around seasonal ingredients and flavours we already know, cooked slowly, with fire and patience.
November 5, 20264 min
Whey and wholemeal bread — slow-proved recipe | Silviu Atanasie
Whey and Wholemeal Bread — Slow ProvedTradition ReinterpretedUncategorized

Whey and Wholemeal Bread — Slow Proved

Some breads feed you and some tell a story. This one does both.
November 5, 20262 min
Chef Silviu Atanasie reflecting at the end of a working day, a glass of wine in hand
Tradition and Courage: Cooking as an Act of CreationSenses and ElementsTradition ReinterpretedUncategorized

Tradition and Courage: Cooking as an Act of Creation

Sometimes tradition does not need to be preserved, but lived again. In a world where tastes change from one day to the next, the kitchen remains the place where memory and the present sit down at the same table.
November 5, 20264 min
Balmoș reinterpreted with truffles and aromatic herbs – taste linking tradition and memory
Taste as a Form of MemoryRoots and MemoriesUncategorized

Taste as a Form of Memory

Some scents never leave me. However far I have travelled and however many kitchens I have known, if the right steam rises, I am back in my mother’s kitchen in Cărpiniș. That is where I learned that taste is not about recipes, but about feeling and soul.
November 5, 20264 min