@bangkokfoodies reporting from Moscow, Russia.
The "Selfie" word itself carries heavy connotations of narcissism and self indulgence but we found selfie to be simplistically sophisticated in terms of its interior beauty and complicated yet pure when it came to the plate. Unlike White Rabbit Restaurant, the younger restaurant to which Chef Anatoly Kazakov drives, does not have the avant garde, dreamland type effect but the minimalistic open kitchen is the central focus to a classic fine dining room backdrop with subtly eccentric touches. This eccentricity extends to the cuisine. The Edible / Inedible concept which comes from the idea of zero waste, Chef Anatoly Kazakov utilises the undesirable "inedible" parts of produce, such as fish fins, shrimps legs and cabbage stalks to create these incredible meals which are highly emotive in terms of flavour. Find yourself in the Russian countryside with the Oxtail, parsley root and chantrelles or on the mountain sides with the Mushroom paste, chicken soup or on a local fishing boat with the Pikeperch tongue and tomato water. What Chef and the team have managed to do, aside from proving to diners that kitchen wastage can be refined, but actually transform those best-bad-bits to amplify the taste of where your food truly comes from.
At @selfiemoscow
#BangkokFoodies #FoodiesOfficialAsia #SelfieMoscow
zero-waste chef 在 Zero-Waste Chef - Facebook 的推薦與評價
Zero -Waste Chef， 森尼韋爾。 55739 個讚· 5428 人正在談論這個。 My name is Anne-Marie Bonneau and I cook without waste. Less waste = more creativity + ... ... <看更多>