RESTORANOVED: “À la Russe — Black Caviar” gourmet dinner at the President Hotel

On 12 March 2020, the President Hotel's panoramic Assembly restaurant will host another dinner in The Tastes of Russia series, together with Caviar Russia and supported by the Federation of Restaurateurs and Hoteliers of Russia.

Black caviar has always been associated with Russia. After periods ranging from adoration to near-oblivion, it is reclaiming its rightful place in modern Russian culinary culture. The “À la Russe — Black Caviar” dinner will showcase unusual combinations of different caviar varieties.

Caviar Russia founders, married couple Maxim Shinkarenko and Olga Ratasep, encourage the creators of Russia's new culinary history to take inspiration from caviar. Their project invites chefs to prepare signature dinners and dishes on one condition: highlight caviar's flavour rather than treating it as decoration. Caviar Russia shows that black caviar is a cultural phenomenon, not merely a delicacy. The bar believes it deserves an unconventional approach and is ready to reintroduce dinner guests to it. Maxim Shinkarenko told Restoranoved: “Caviar is very diverse and need not be eaten only with pancakes and vodka, as many restaurants still serve it. We can show how to explore contemporary Russian culture without unnecessary kitsch.” Read the full interview in the new Restoranoved issue. Assembly chef Semyon Zharkikh and Caviar Russia chef Denis Sinitsyn will present a dinner entirely centred on black caviar. “People everywhere want to try something new — Russian cuisine and ingredients. Interest begins when guests read the menu and imagine its combinations. At the President Hotel's panoramic Assembly restaurant, with its breathtaking Moscow views and rich history, taste, aesthetics and setting merge. Guests want to return and experience that atmosphere again,” says Semyon Zharkikh. More details in the article.

“À la Russe” menu
1. Kamchatka crab with cottage cheese, crispy potatoes and black caviar.
2. Salmon milt with slow-cooked leek and black caviar.
3. Ural-style rasstegai pie with sturgeon broth and black caviar.
4. “As Simple as Steamed Turnip”: sea-salt-baked turnip with smoked potatoes and pressed-caviar mousse.
5. Sturgeon-and-salmon kalya soup with black caviar.
6. Sturgeon dumplings with black caviar.
7. Beetroot pancake cake with curd cream and black caviar.

The Tastes of Russia showcases both the country's diversity and the hotel's capabilities. The dinner series demonstrates how traditional local ingredients can become contemporary, complex and conceptual dishes, establishing new foundations and promoting them internationally.

Read about the menu and the dinner's highlights at this link.