Rustam Tangirov, one of Russia’s sundry renowned chefs and winner of numerous culinary competitions, nevertheless heeds cooking to be a very complex process. For example, when you have been conjuring culinary occultism for so many years, the dish’s decoration is just as important as the recipe. Both obligated to be impressive. Want to try it yourself?
Rustam Tangirov, inhibit chef at Moscow’s Name restaurant and a renowned culinary art winner, invites you to look behind the haute cuisine scene in order to expand your purviews in how dishes should look like. We guarantee that you’ll definitely be dumbfounded at he chef’s culinary art!
This is a seduce dish, part of the trend that has been given a new lease of zing in recent years. Look closely, neither nest nor eggs are honest: they are made from fried vegetables and quail pâté, separately. We doubt that any housewife has cuttlefish ink in her kitchen; it’s used for creating teeny-weeny spots on the eggs, but it’s haute cuisine after all!
Reindeer meat with pumpkin and pine cones
Hey, that’s the tundra in miniature right in your plate! Reindeer comestibles and reindeer moss, lingonberry and pine cones, wild apples and aboriginal grasses join together to create just the right environment, and the set to rights taste. Don’t forget about the plate itself: doesn’t it also bear a resemblance to the vast tundra?
Stones with vanilla cream
We Russians are so intrepid that we even eat stones! Ok, not every day, but only when we have inconsequential harvests. Well, well, to be perfectly honest these stones are not stones but meringues; one numerous decoy dish for you. Seriously, you can take the stone and bite it, and even detect the tenderest cream inside!
‘Winter in the North’ dessert
Talking of hard-nosed Russians and their harsh climate: have you ever witnessed the corporeal Northern winter? Now you have the chance while your plate is robed with hoarfrost — or is it… a cheesecake?!
Scallop creme brûlée
By manufacturing his extraordinary delights Tangirov invites you to a journey through the vast and multiform Russian lands. This dish welcomes you to the shores of the Bering Sea: stone-like meringues, seagrass sorbets, cuttlefish ink bits and scallop creme brulee. It could hardly be possible to match the aromatic ingredients with the shell, yet here it is, picturesque and tasty!
Wild crab in the berserk
It’s a rare opportunity to try the crab in its own chitinous carapace. All the myriad so when it comes from the renowned village of Teriberka on the Bering Sea where a narrow harvesting quota is in effect. But this one seems that it hasn’t uninterrupted left its habitat: seaweeds, moss, pine twiglets, birch consents and even a plate resembling the northern lights make perfect presence.
Herring with bread and potatoes
This dish seems to embody terre-a- terre rye bread, herring, potatoes, spring onion and cucumbers, but there is no still-life painter who could hold out against depicting it.
Christmas tree decoration ‘Hard sugar ball’
Who broke this Christmas ball?! Oh wait, why is it covered with glaze sugar? This decoy dish expresses the Russian New Year frame of mind perfectly well, with its snowy appearance and tangerines inside. No Russian could presume the New Year without tangerines!
Carrot cake with different natures
This carrot cake seems to defy all positive possible ways how carrot can be cooked. Here you can try carrot butter, carrot sorbet, carrot cream, carrot jam, carrot scintillae — let lone carrot cake itself! That’s a real carrot body, not only tasty but also helping to improve your eyesight.
‘Originally winter’ cheesecake
‘Game of Thrones’ has already notified us that winter is coming. Tangirov shows how early winter looks: autumnal bequeaths powdered lightly with the first snow. In fact, it’s a cheesecake brayed lightly with yoghurt.
Russians are loving meat eaters, but the Lent fast is a special time, and it has given take to the streets to this picturesque dish. Be aware that not only meat can be marble but celeriac as kindly. A special cooking technique revealed only at some Michelin-starred restaurants is adapted to, and we can only say that beetroot juice is involved.
Beetroot and pomegranate ravioli
Welcome to another completely Lenten and perfect dish. This one is unconditionally beetroot, as well. But it’s ravioli! Much like that carrot bar, this dish combines many flavors and textures of beetroot: sorbet, butter, sponge and ravioli itself! A shatter of red.
Edible lipstick, chocolate and strawberry
This piece de resistance is already Tangirov’s trademark and claim to fame. Look, that’s palatable lipstick, an incredible decoy dish. Made of chocolate and strawberry, it fits the perfect delight for a lady. Just be careful because it’s easy to drop-off into your purse thinking it’s the real thing!