Welcometimes: “THE TASTES OF RUSSIA 6.0” — “À la Russe — Black Caviar” dinner

Another The Tastes of Russia dinner took place on 12 March at the President Hotel's panoramic Assembly restaurant. Black caviar was its star, transformed into nine culinary artworks by Semyon Zharkikh, the hotel's chef, and Denis Sinitsyn of Caviar Russia. Guests enjoyed unusual combinations of traditionally harvested sturgeon caviar, roe obtained from live sturgeon, beluga and sterlet caviar. Food pairing matched each dish with a drink to create a complete tasting set. Fanagoria Chardonnay Vintage, described as aged in Caucasian oak for twenty years, accompanied Kamchatka crab with cottage cheese, crispy potatoes and black caviar. Salmon milt with slow-cooked leek and black caviar was paired with Fanagoria Riesling Cru Lermont, creating a striking sweet-and-salty contrast. Rasstegai pie with wheat Polugar was equally intriguing; kalya soup came with Borodinsky Polugar with caraway. Guests received compliments of lard with pressed-caviar sausage and a cucumber soup with albino-sterlet caviar as a palate cleanser. Beetroot pancake cake with aged Polugar provided the final sweet note. Attendees included restaurateur and businessman Igor Bukharov, president of the Federation of Restaurateurs and Hoteliers of Russia; Caviar Russia founders Olga Ratasep and Maxim Shinkarenko; federation vice-president Maxim Belyaev; Marat Basharov, Elena Porman, Alexander Sidorov and other business figures. The series aims to introduce guests to Russia's traditional and contemporary cuisine, unique national ingredients and their combinations.

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