Vlad Piskunov, brand chef of the Moscow restaurant “Matryoshka”, continues the tour “Gastronomic Lecture Hall” with the support of Where to eat. On April 27, at the Home restaurant in Krasnoyarsk, Vlad will present the Herbarium set using rare and wild plants
In the restaurant Krasnoyarsk will cook dishes with rare plants
Vlad Piskunov, brand chef of the Moscow restaurant “Matryoshka”, continues the tour “Gastronomic lecture hall” sponsored by Where to eat. On April 27, at the Home restaurant in Krasnoyarsk, Vlad will present the Herbarium set. using rare and wild plants. Before the start, guests will be offered a cocktail based on vodka, dill vermouth and nettle leaf syrup, kaffir lime and lemongrass. The first position of the set – this is a small appetizer, forest mushrooms with nettle mousse. Then guests are served with tomato Muscovite, accompanied by garden herb pesto, cottage cheese and pine nuts. Muscovite is served under a dome of spirulina, which will need to be broken and mixed with seaweed fragments with the rest of the ingredients. The next course will be pumpkin soup with crayfish. The chef adds Imeretian saffron to it. Next they will bring buckwheat noodles with seasonal mushrooms, then – trout baked in a horseradish leaf. They cut it in front of guests, pouring sauce based on green tomatoes. It will be followed by a saddle of lamb with nettles and goutweed, accompanied by mashed white beans and Jerusalem artichoke. The lamb will be offered an author's tincture from brand ambassador Alexander Glazunov. To refresh the receptors, sorbet from homemade rye kvass will be served. At the end of the dinner they will bring “Buckwheat Napoleon” – it is made according to the classic Napoleon technology, but with buckwheat milk and honey, buckwheat popcorn and hemp seeds.