Ask the Chef

Your best dish
"Asian dishes: Thai, Chinese cuisine. I like to mix bright ingredients: spices, exotic fruits."

Your restaurant's most popular dish
"Pasta orzo with Japanese eel and shiitake; fried goatfish with green lentils and passionfruit sauce; our signature desserts."

Your favorite food
"Moroccan home cooking."

Favorite (other) restaurant in Moscow
"Galereya, when I dine with the head chef; Discovery restaurant."

Favorite (other) restaurant worldwide
"Spoon in Paris, Ze Kitchen in Paris, La Fereme aux Grives in Eugenie-Les-Bains, France."

Weirdest thing you've ever eaten
"Fried grasshoppers, in Mexico."

Do you try to be authentic or adapt the cuisine to the local market?
"Both approaches are appropriate. Of course, Russian guests are not always able to appreciate authentic Asian or Eastern cuisine because of certain aspects: the seasoning, spiciness has to be adapted. "

Comment on the state of the local dining scene
"Today in Moscow, a high level of competition between restaurants is noticeable. Unfortunately, in Russia, as before, there are few people prepared to study all their life, dedicate themselves to gastronomy, and that, of course, slows the development of the restaurant business."

Most important or surprising thing you've learned as a chef
"I understand now that it is impossible to learn all products and all styles. In the profession, I am captivated by the fact that, even with lots of experience, from time to time you can still find out about completely new things: ingredients, ways of cooking, professional secrets."



24/2 Novokuznetskaya Ul., 953-3863, M. Novokuznetskaya.

La Fereme aux Grives,
11 rue des Thermes, Eugenie-Les-Bains, France, (+33 5) 5805-0607,

Dom Kopernik, 22/3 Ul. Bolshaya Yakimanka, 643-3606, 797-4333.