Lingonberry with sturgeon, gooseberry with camel and blackcurrant with bird cherry: Beluga at the Moscow Gastronomic Festival

Lingonberry with sturgeon, gooseberry with camel and blackcurrant with bird cherry: Beluga at the Moscow Gastronomic Festival"Beluga" at the "Inspiration. Russia" festival: Roman Chistov's set with sturgeon, trout, camel and berries. 4,500 RUB. Cocktail with ICON vodka. From October 10 to November 9.From October 10 to November 9, Alexander Rappoport's Russian delicacies restaurant Beluga is participating in the XXI Moscow Gastronomic Festival. This year's festival theme is "Inspiration. Russia." Participants were invited to choose what inspires them about Russia and reveal this theme in a signature tasting set. Beluga's chef Roman Chistov dedicated the festival menu to Russian berries, which the restaurant preserves in various ways to retain their flavour and use them out of season. In the set, berries become the connecting element of four dishes, complementing delicacy products from all over the country. Soaked lingonberries are combined with sturgeon, wild gooseberries — with Kalmyk camel fillet, feijoa complements marinated trout, and blackcurrant is part of a bird cherry dessert. Familiar flavours are revealed in unexpected combinations, uniting local products and modern cooking techniques. Roman Chistov opens the set with an appetizer in which sturgeon salo meets khrenodyor and lingonberries. The salo is prepared with allspice, coriander, dill and garlic, then diced and dressed with unrefined sunflower oil. The fish is served on Borodinsky bread soaked in kvass with onion dressing, and accompanied by soaked lingonberries. The next course is marinated trout with cucumber jelly and feijoa cream . The fish is marinated with fresh chili, and the cream is prepared on the basis of fish broth. Cucumber fresh jelly emphasizes the freshness of the dish, while the fruity notes of feijoa complement the flavour of the trout. The main meat dish of the set is Kalmyk camel fillet with sweet potato and wild gooseberries . The meat is marinated in three types of mustard, then gently cooked at low temperature. It is accompanied by sweet potato purée, gooseberries marinated with horseradish, and elderberry syrup. The set concludes with a dessert of bird cherry, cocoa and blackcurrant . The delicate bird cherry soufflé is complemented by almond-chocolate crumble, fermented b…