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For the next two weeks, from August 24 to September 4, 2026, L'atmosphère speaks with a distinctly French accent. It’s all thanks to a new seasonal insert to the à la carte menu, crafted by Sous Chef Andrzej Welian.
The inspiration for this menu came directly from the recipes and techniques found in the journals of Auguste Escoffier and Paul Bocuse—masters of French hotel cuisine who transformed the way we think about modern cooking forever.
Andrzej Welian, the creator of the menu and author of the dishes, is renowned for his passion for classic European hotel cuisine. He delights in recreating and interpreting traditional recipes with immense respect, giving them a modern, signature touch.
— Starter
Shrimps in Café de Paris & White Wine Parsley Butter
Served with sautéed spinach, sweet cherry tomatoes, and chili peppers for a refreshingly spicy kick. Accompanied by grilled French baguette, perfect for dipping in the sauce.
— Main Course
Grilled Beef Tenderloin Steak
Served with a rich, deep demi-glace sauce, zucchini-potato fritters, and shiitake mushrooms pan-fried with spinach.
— Dessert
Warm Chocolate Fondant
With a creamy molten chocolate center, served with a scoop of vanilla ice cream, raspberry sauce, and toasted flaked almonds.
Andrzej Welian’s menu is available as a two-week seasonal insert to the à la carte menu at L'atmosphère Restaurant in the Hilton Garden Inn Kraków Airport until September 4.
We cordially invite you to join us at the table.
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