РусскийФермерский цыплёнок *Цыплёнка натереть изнутри солью, добавить черный молотый перец, внутрь положить травы (розмарин, тимьян) и раздавленные ножом зубчики чеснока, сложить ноги "в карман".
What is your favorite dish?
For newcomers to our restaurants I tend to suggest trying “Tartar Entrecote”. It is an original tartar of my own creation – you won’t see it anywhere else. Also, I would suggest trying any meat which uses original spices. Finally, for dessert: chocolate truffle or mandarin pie. How do you plan gastro-tours?
Everything is planned absolutely spontaneously.
I can say I never know where to go in the short-term. There are a lot of places I have not been to, an example being Japan. Some of my favorite places to go for inspiration are Italy, USA, and China. From the Chinese especially, I have learned a lot. I consider their cuisine to be unique. I suggest going there for the large open air markets where competition is off the scale.
There you can actually learn some new and very interesting recipes!
Do you use elements of the Russian cuisine at your restaurants?
Of course, especially in “Entrecote”. We even have a menu section called “Taste of Russia”. From it you have options such as beetroot salad with marinated herring and new choices like “Mimosa” salad, pikeperch in sauce from seashell juice, etc.
You are often called inventor of a new Russian cuisine. What does that mean for you?
It is quite a broad understanding. New Russian cuisine is a bringing together of products, which are grown and produced in Russia. Because the country is very big with varying climate conditions, conversations can potentially be about chanterelle mushrooms as well as Kamchatka’s crabs. For the last 10 years, Russian cuisine has changed. There are now many professional chefs from Russia who are versed in French and Italian foods and bring something new to the table. I feel the need to draw attention to the rise of such high quality of restaurants
www.restsindikat.com
Русский*Запекать при температуре 180 градусов примерно 30 минут, затем сделать в пергаменте разрез, посолить сверху цыплёнка, запечь его до образования хрустящей поджаристой корочки ещё примерно 10 минут
Farm Chicken *Season chicken from the inside with salt, black pepper, herbs (rosemary, thyme) and finely chopped cloves of garlic. With parchment, create an oven pocket for the chicken. *Add into parchment: onions or shallot in slices, sprinkle with olive oil and fold the edges of the parchment to close. *Bake at 180ºC for about 30 minutes; then make a cut in the parchment, put salt on top of the chicken, and bake it for ten more minutes or until the top skin is fried
AUTUMN 2012
Is it true that you participate in the design and creation of the restaurants?
Yes, I modestly contribute knowledge from my gastro-tours.
I help by bringing unique ideas for dishes and for the restaurants themselves. They tend to be unusual elements for the design of the interiors and crockery. Crockery I choose myself because it has a huge significance in my point of
view.
All the crockery in our restaurants holds a special theme.
Русский*В пергамент положить нарезанный соломкой лук шалот, подготовленного цыпленка, сбрызнуть оливковым маслом и завернуть.