On 19 February, CAVIAR RUSSIA TSUM hosted a wine dinner led by Natalia Markova.
For the first time in #caviarChefCommunity history, the evening's star was wine rather than caviar: rare, vivid wines from Fort, each with a unique bouquet.
Or could that bouquet be recreated?
Recreating a wine's bouquet in an empty glass using berries, herbs, spices and nuts was a challenging task for guests. That made each sip and the exploration of these intricate aromas even more fascinating.
Thank you, Natalia, for an extraordinary experience and a beautiful evening of wine.
CAVIAR RUSSIA TSUM chef Sergey Gromov was responsible for the food.
French fries with Parmesan mousse
Tuna ceviche
Goat's-cheese risotto
Squid with celeriac mousse
Cheese panna cotta with raspberries
