At his CAVIAR RUSSIA MOSCOW dinner on 30 October, Mark Statsenko began surprising guests from the welcome course, served in… dried sturgeon heads.
The contents were as striking as the presentation: black crispy rice, dill cream, smoked sour cream and roe obtained from live sturgeon.
It seemed impossible for the remaining courses to surpass this. But they did. Read the descriptions and pick your favourites:
• Cucumber mousse, fermented Chinese cucumber, ash-coated cheese and harvested sturgeon caviar
• Dried pumpkin, cloudberry-and-vanilla cream, horseradish root and roe obtained from live beluga
• Flame-seared scallop, sea-buckthorn mayonnaise, rose oil and harvested sturgeon caviar
• Baked onion, warm chestnut cream, goat's curd and pressed caviar
• “Smart caviar”
• Baked-potato cheesecake with crushed raspberries and pressed caviar.
