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De Pomiane also smuggled some Polish touches into French cuisine. He even wrote an entire book whose purpose to familiarize the French with Polish dishes and Polish foodways, ''La Cuisine polonaise vue des bords de la Seine'' (''Polish Cookery as Seen from the Bank of the Seine''). When entertaining guests at home, he would often regale them "Polish dinners", which could include, for example, a shot glass of bison-grass vodka and a piece of dried sausage for an ''apéritif'', meat with Tartary buckwheat and cognac-infused sauce or croquettes with fresh strawberries.<ref>''Ibid.'', p. 82–83</ref> And when he wanted to brew some tea, he did it in an old samovar, the tea from which his father used to share with Fyodor Dostoyevsky back when they were both serving time in a Russian penal colony back in Russia.<ref>''Ibid.'', p. 89</ref>