The chef’s true talent lies not only in the recipes and his bold reinterpretation of classics – it’s in the details. And if you find revisiting Pozharsky cutlet, stuffed cabbage in Savoy cabbage, and beef stroganoff at least intriguing, then the smoked-butter spelt with Kamchatka crab, roasted carrot cream, crisp pine nuts and flax seeds may well earn its place as a new legend, alongside Mayakovsky’s box and the Vrubel fountain.
The Savoy menu tells a new story of Russian-French cuisine, where classic themes and traditions take on expressive, signature forms. Without overcomplication, a mushroom pie is transformed into a witty version of a tartlet adored by Scandinavian chefs – a warm puff pastry basket filled with mushroom fricassee, porcini sauce, parmesan sauce, and baked potato cream.
Borscht meets stuffed cabbage, layering stewed cheek balls in Swiss chard leaves and vegetable brunoise at the bottom of the plate, then dressed with ruby broth, sour cream, and adjika oil.
The chef’s true talent lies not only in the recipes and his bold reinterpretation of classics – it’s in the details. And if you find revisiting Pozharsky cutlet, stuffed cabbage in Savoy cabbage, and beef stroganoff at least intriguing, then the smoked-butter spelt with Kamchatka crab, roasted carrot cream, crisp pine nuts and flax seeds may well earn its place as a new legend, alongside Mayakovsky’s box and the Vrubel fountain.
The Savoy menu tells a new story of Russian-French cuisine, where classic themes and traditions take on expressive, signature forms. Without overcomplication, a mushroom pie is transformed into a witty version of a tartlet adored by Scandinavian chefs – a warm puff pastry basket filled with mushroom fricassee, porcini sauce, parmesan sauce, and baked potato cream.
Borscht meets stuffed cabbage, layering stewed cheek balls in Swiss chard leaves and vegetable brunoise at the bottom of the plate, then dressed with ruby broth, sour cream, and adjika oil.