Recently, at Sadovaya-Karetnaya 20, building 2, almost the home cafe Delicatessen has opened. Co-owners of the cafe Evgeny Samoletov, Slava Lankin and Pavel Lisyukov - who opened the Spanish restaurant Tapa de Comida several years ago, and chef Ivan Shishkin. Delicatessen is like a European home restaurant - a cozy interior, a real fireplace, a menu with good portions and clear dishes, and the owner of the restaurant as a waiter.
Category: Food
Last week, as part of the Moscow Bar Show, dozens of bar industry professionals from different countries visited Moscow. Life around talked to some of them. Today we are publishing an interview with Peter Dorelli, former president of the UK Bartenders Guild, the famous American Bar bartender at the Savoy Hotel, and the royal family bartender.
In Punch and Judy, a pub decorated in the style of an apartment with a classic English design: dark wood, faded wallpapers, drawn volumes of books - noisy, fun and crowded. Not so much as to feel strangled, as on the Koltsevaya metro line at rush hour, but it’s better not to put on new shoes: your legs may well crush.
FROM SUNSET TO DAWN: TIPS OF MOSCOW BARMEN Vasily Bykov asked Moscow bartenders about the most killer cocktails in their establishments and asked what is the best way to remove a hangover in the morning. ACCOUNTING: RAID ON MOSCOW BARS Specially for Life around, Andrei Sailer visited five new bars, in each bar he listened to what visitors were talking about and drank vodka.
Alexander Kan mixologist and co-owner of Time Out Bar One of the founders of the Moscow Bartender Brothers Independent Bartender Brotherhood. A mixologist whose students not only mix cocktails, but also learn to invent new ones. Each cocktail of Alexander Kahn is surrounded by legends and stories - he pays a lot of attention to this himself.
Wineglasses appeared in St. Petersburg as far back as the 19th century; they were opened for visitors who were not disposed to a long feast. They gave me a snack, a newspaper and a cigarette for a glass. The drinking tradition was revived in the 60s, at the request of citizens struggling with drunkenness in playgrounds, in parks and courtyards. Due to the anti-alcohol campaign of the perestroika period, most establishments were closed.
Today in Moscow, the international exhibition "Pir" was launched and as part of its large program, the Moscow Bar Show, which brought together dozens of bar industry professionals from different countries. However, Moscow itself has something to show: Lisa Evdokimova, a young bartender, who has been standing at the bar in Delicatessen for almost three years, this year became the champion of the important competition - the Bacardi Legacy Cocktail Competition.
In October, dozens of bar industry professionals from different countries visited Moscow as part of the Moscow Bar Show. Life around talked to some of them. Today we are publishing an interview with Salvatore Calabrese, the famous bartender, who has an impressive collection of vintage alcohol and created one of the most expensive cocktails in the world - for 5,500 pounds.
Specially for Life around, Andrei Sailer visited five new bars, in each bar he listened to what visitors were talking about and drank vodka. MAO Bolotnaya nab., 3/4, p. 2, on the territory of the factory "Red October" metro Kropotkinskaya "Mao" - an inexpensive restaurant with dancing at night - is located in the gateway of the Red Oktyabrya.
Paolo Boccolini is the chef of the Donna Margarita Italian restaurant Novikov. Born June 12, 1976 in the Italian city of Ancona. At the age of 18, he graduated from the Panzini Institute with a degree in cook, worked in various restaurants in Italy, honing his skills. Most of all, according to Paolo himself, he was influenced by Mauro Ullassi, the chef of the Uliassi restaurant in Senigallia.
On April 19, the Omnivore Food Festival, the French food festival held for the first time in Russia, started in Moscow. Life around talked with each of the chefs and wrote down the recipes from the master classes in Gostiny Dvor. In today's article, there is Gilles Schoukrun from the MBC restaurant in Paris, whom the creator of the OFF festival, Luke Dubansche, calls the "father of modern French cooking" and the man who reanimated the right French "very dreary" cuisine in the early 2000s.
Dmitry Leonov is the chef of the Khachapuri Georgian-style cafe. Born March 13, 1980. Having received a higher humanitarian education, Dmitry decided to devote himself to gastronomy and has been improving in this field for 16 years. Being self-taught, he considers his main teacher the Italian chef, William Lamberti, who moved to Russia in 1996.
Anna Shumaylova is a co-owner and brand chef of the Bulka coffee shop-bakery. Born January 13, 1981. Having received a higher economic education, she made a career in the investment industry, but, working in large companies, she constantly hatched the idea of her own bakery. For several years, Anna collected recipes and technologies from various bakeries around the world, talked with famous bakers and, as a result, accumulated a huge amount of knowledge about bread.
Giuseppe Todisco - chef at the osteria "At Giuseppe" and the restaurant "Italian." Born in 1961 in Bari. After graduating from Da Vinci High School in Bisceglie, he continued to study at the University of Agriculture in Bari the features of biocompatibility and combinatorics of products. Then he studied at the culinary school of A. Perotti.
Alexander Tolstikov is the chef of the Sisters Grimm restaurant and one of the teachers at the local culinary school. Born January 19, 1982. In 2000, he graduated in Moscow from a vocational technical school No. 19 with a degree in cook. According to Alexander, he chose this specialty because he wanted to learn how to wield a professional cook knife.
Sergey Lobachev is the new young chef of the Brown Fox and the Lazy Dog cafe. Born May 22, 1987 in Moscow in the family of the President of the National Guild of Chefs Alexander Filin. The future of Sergei, it can be said, was a foregone conclusion - in 2006 he graduated from the Moscow College of Service with a degree in food technology, two years later he went to study at the Italian school of gastronomy Serramazzoni, after which he remained on an internship in Italy.
William Lamberti is the chef and co-owner of Uilliam's Restaurant. Already an experienced chef who worked in the Italian restaurants L'Albereta and Enoteca Pinchiorri, he moved to France to the renowned Michelin chef Michel Truagro, and under his leadership comprehended the excellence of nouvelle cuisine. A little over ten years ago, tired of the pathos of the Michelin world, and literally, according to Lamberti, having slammed his apron on the table, he moved to Russia.
Milka Ruseva is the chef of the Moscow restaurant of Bulgarian cuisine "Baba Marta". Born in Varna, received a professional cook education there, in Bulgaria. After studying, she stayed to work at home, was a cook in restaurants at the hotels Grand Hotel Sofia and Hotel Anel. From 2004 to this day, Milka has been one of the consultants and technologists for the Bulgarian dishes of the catering company Topket.
Ivan Shishkin is the chef of Delicatessen and Tapa de Comida restaurants. Born May 30, 1973. A chemist by training, he worked for several years by profession. Got the first experience in catering, working in the dining room "on the potatoes" in the school and student years. Then he published magazines, was engaged in motor sports and led the workshop.
Anna Shumaylova is a co-owner and brand chef of the Bulka coffee shop-bakery. Born January 13, 1981. Having received a higher economic education, she made a career in the investment industry, but, working in large companies, she constantly hatched the idea of her own bakery. For several years, Anna collected recipes and technologies from various bakeries around the world, talked with famous bakers and, as a result, accumulated a huge amount of knowledge about bread.
Giovanni Pinto is the new pasta chef for Osteria numero Uno. Born September 4, 1978 in the Italian city of Putignano. Giovanni's parents had nothing to do with cooking. But as a teenager, he worked as an assistant cook in a restaurant, and in 1998 he graduated from the Institute of Service and Tourism in Castellana Grotte and continued to work in restaurants in southern Italy.