Gastronomic digest: France in Moscow and new seasonal menus. BEAUTYHACK

In the gastronomic digest, special correspondent Diana Shishkovskaya studies the restaurant map of Moscow and Russia, talks about the openings of the month, a special menu from chefs.

Aesthetics of the five elements

The desire for harmony is a natural state for a person who, according to no less natural laws, makes his way to it through thorns. Now harmony has an address – the 288 City restaurant in the Neva Towers gallery of the Moscow City business center. A place of power in which the balance of material and spiritual, aesthetic and practical converged.

The space, created by Mikhail Grigoriev and his team, refers to the teachings of feng shui and the five elements, including Ether. All of them are embodied in the interior of the institution. The philosophy of the project involves the activation of the six senses – smell, taste, hearing, sight, touch and intuition, thanks to which guests receive a comprehensive experience.

Brand Chef Sergey Zakharyan describes the philosophy of 288 City cuisine as comfort food. However, understandable and tasty food is not so simple. Traditional salads continue with raw bar with ceviche and tartar to choose from. As a homage to Japanese cuisine – beef or salmon tataki. Further on you can find skeblyanka with wild sturgeon and red caviar, stewed beef ribs with truffle puree or perlotto. For lovers of the classics, there is an assortment of homemade pasta and juicy pizza on the thinnest dough straight from the wood-fired oven. In desserts, original accents are thoughtfully placed, for example, cheesecake with persimmon, and poppy seed cake with vanilla ice cream.

Le Pigeon, a trendy Parisian restaurant, has a breakfast menu

Anton Kovalkov and Georgy Troyan launched a non-banal breakfast menu at Le Pigeon, starting with such rare recipes in Moscow as egg cocotte. Eggs for this dish are cooked in a special thermal dish, cocotte maker, and they are both steamed and baked with heat. Cocote eggs are served at Le Pigeon with pastrami, confit onions and concasse tomatoes (650 rubles).

Also in the “Oeufs” section you can find your own version of Egg Benedict with spinach and pickles, where instead of bread they use Le Pigeon’s signature custard “ring”, which has already become the hallmark of the establishment.

A simple and elegant gruyère omelette (390 rubles) became a tribute to the French classics, and the Parisian chic was added to the menu in creamy spinach, which is simmered in cream and served with a soft-boiled egg, topped with black caviar and hazelnuts chopped into the thinnest petals (1300 rubles). ).

The “Signature” section opens with Le petit dejeuner “Le Pigeon”, the perfect breakfast for elegant Parisians. To the baked baguette, it offers juicy tomatoes, crispy cucumbers, tender avocado and olive tapenade, as well as a soft-boiled egg and a little cheese – the chefs suggest anointing the baguette with tapenade and assembling a sandwich according to your own taste.

Bouliie, porridge à la Le Pigeon – buckwheat with a spicy nutty taste of Gruyere cheese with milk (450 rubles) or semolina with traditional French beurre noisette sauce and vanilla ice cream (450 rubles).

The Sucre & Cuisson section includes cheesecakes with hazelnut pralines, vanilla sour cream and homemade jam-compote, as well as a classic French choux cake filled with whipped curd cream and boiled condensed milk.

Of particular interest was the pudding croissant, inspired by the famous bread pudding. Croissant slices are first soaked in egg cream with orange zest and then baked – this dessert is served with homemade vanilla ice cream.

There is also homemade granola with Greek yogurt and berries on the menu, which at Le Pigeon is completely made from ground nuts and baked Hercules.

To each dish, according to your taste, you can additionally add, among other things, mortadella (290 rubles) or fresh berries (350 rubles), turkey pastrami (390 rubles), crab (550 rubles) or black sturgeon caviar 3750 (rubles). ).

Tsvetnoy Boulevard, 2

Pokrovskie Bani & Spa: the territory of harmony

Pokrovskie Bani & Spa are the first luxury public baths with an area exceeding 2000 m2. Reasonable luxury is felt here in everything: from stylish interiors and high-quality finishing of steam rooms to impeccable service with an individual approach to each guest. The baths offer a wide range of services for every taste, which will pleasantly surprise even seasoned steam lovers. Only natural materials were used in the decoration, which makes visiting the bath complex definitely beneficial for health.

Monotony does not threaten guests either: on the territory of Pokrovsky Bani & Spa there are spacious steam rooms, a hammam, fonts, VIP rooms and cozy cabins. All conditions are created here not only for perfect rest and relaxation, but also for business meetings.

The complex also includes a restaurant, the menu of which contains all the hits of European and Russian cuisine – from light salads and snacks to fragrant pies and hearty soups, as well as a variety of drinks, including kvass, lemonades and fruit drinks. Breakfast is served until 13:00. Creative serving and balanced taste will be the perfect complement to relaxing in the bath. In Pokrovskie Bani & Spa you can arrange a birthday, a bachelorette party or spend time with the whole family.

New menu at 15 Kitchen + Bar

“Spring again, love again!” After months of frost and snow, it is finally time for a change – a bright sunny spring. Restaurant 15 Kitchen + Bar meets the season with large-scale updates – the launch of a new menu from the new chef Sergey Klyushnikov (KM 20, Vinnyand Gastro Bar Wine Point, Fotouvelichenie gastro bar, Telebistro).

“With a menu update, we are opening a new chapter at 15 Kitchen + Bar. Through our dishes, we want to recall the most intimate – childhood memories: traveling with parents and friends, casual snacks at sunset and those same desserts. Comfort food in a non-banal reading – with moderate gastronomic chic and a presentation understandable to everyone, ”said Sergey Klyushnikov.

The appetizer section opens with Vitello Tonatto with baked peppers (740 rubles), beef cheek croquettes (540 rubles), salmon crudo with sesame sauce (820 rubles) and pate with grapes and hazelnuts (580 rubles), scallop ceviche (890 roubles), stracciatella with sweet potato (490 roubles), beef rump tartar, potato pie (580 roubles), celery root with porcini mushroom sauce (670 roubles). And closes the appetizers section – crab, brioche with pike caviar (890 rubles)

In the soup section, the chef introduces two bright novelties: laksa with seafood (550 rubles) and tomato soup with stracciatella (490 rubles).

And the main attention is paid, of course, to the main dishes. Here you can find the understandable chicken breast with mashed celery and asparagus (780 rubles), and the Italian classic – Casarecce with duck stew (820 rubles) and linguine with shrimp (750 rubles). Not without salmon served with Brussels sprouts and Berblanc sauce (1650 rubles), beef cheeks with ptitim (940 rubles) and filet mignon with pepper sauce and broccoli (1350 rubles). The final chord was halibut with tom yum sauce (1030 rubles) and flank steak with cauliflower risotto (1090 rubles).

Perhaps the most vivid gastronomic memory for everyone is the dessert. Some have profiteroles with white chocolate mousse (390…

Leave a Comment