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. Last Updated: 07/27/2016

Ask the Chef

Courtesy Of YarCyril Bosviel
Cyril Bosviel of the Institut Paul Bocuse in Lyon, France, is a consultant chef with Moscow's Yar restaurant.

Best dish

"Nicely cooked mashed potatoes."

Your restaurant's most popular dish

"Crispy lamb on the bone at Yar."

Favorite food

"Le pain perdu cooked by my grandmother: Mix together milk, sugar and eggs, dip bread into it and fry."

Favorite (other) restaurant in Moscow

"Tsarskaya Okhota."

Favorite (other) restaurant worldwide

"Louis XV by Alain Ducasse at Hotel de Paris, Monaco."

Weirdest thing you've ever eaten or been served

"Caramelized chicken back brochette in Taiwan."

Do you try to be authentic or adapt the cuisine to the local market?

"I try to work with seasonal products. It is nice to follow the season. The chef can find the best quality products at this time."

Comment on the state of the Moscow dining scene

"There is definitely a lack of restaurants. I don't know yet if the Russians want to change their mentality regarding haute cuisine."

Most important or surprising thing you've learned as a chef

"Respect the product you cook. Respect your guest. Never think you are on top. You always have things to learn. Try to improve yourself."


Le Louis XV -- Alain Ducasse, Hotel de Paris, Place du Casino, Monaco, (377) 9806-8864.

Tsarskaya Okhota, 186a Zhukovka, Rublyovo-Uspenskoye Shosse, 635-7982.

Yar, 32/2 Leningradsky Prospekt, Sovietsky Hotel, 960-2004, M. Dynamo,