On the last day of October, a true “Autumn Rhapsody” unfolded at CAVIAR RUSSIA on Vladimirsky Prospekt.
Its composer was not Chopin but Roman Kiselev, talented chef of GooseGoose and a member of our #caviarchefcommunity.
Roman's signature approach is to follow the seasons. The menu and atmosphere of this dinner were steeped in autumn at its most delicious.
The opening course was sea urchin with pumpkin mousse and roe obtained from live beluga, followed by northern shrimp with persimmon, almond milk and harvested sturgeon caviar.
Gradually, the dinner's “music” reached a crescendo:
• Ravioli with roasted butternut squash, ricotta and pressed caviar.
• Steamed pointed cabbage with lightly smoked potatoes, Champagne sauce and roe obtained from live sturgeon.
• The final chord: Voronezh ribeye with salt-baked root vegetables and sterlet caviar.
• The diminuendo — dessert: airy cheesecake with white chocolate and pressed caviar.
The evocative accompaniment was wine from SIMPLE, introduced through brief pairing stories by company representative Evgeny Novikov.
