Chanterelles on the Menu at Beluga Restaurant | Рестораны Раппопорта

Chanterelles on the Menu at Beluga RestaurantThe much-talked-about nettle in the Beluga restaurant menu has been replaced by chanterelles – a seasonal delicacy with a large following. These mushrooms, beloved by Muscovites, are prepared in almost every restaurant in July, but nowhere is it done quite like at Beluga.The much-talked-about nettle in the Beluga restaurant menu has been replaced by chanterelles – a seasonal delicacy with a large following. These mushrooms, beloved by Muscovites, are prepared in almost every restaurant in July, but nowhere is it done quite like at Beluga. Roman Chistov, chef of the Beluga restaurant, has this time prepared a special menu of five items that will stay with us until the end of summer. In the cold appetizer, chanterelles cooked with garlic oil and herbs are combined with roasted beets and pumpkin, goat cheese mousse, and parsnip cream. In the hot dish, they complement a forest mushroom casserole on a bed of smoked sour cream and mushroom caviar. The dish with the most familiar name – Fried Potatoes, Chanterelles, and Lightly Salted Cucumbers – looks nothing like what you'd expect. It is a complex, multi-layered hot dish featuring a fried savory pie, or zhimchik , made from grated potato, fried chanterelles, and diced lightly salted cucumbers, pickled according to a special recipe developed by the restaurant's team. The next layer is an airy foam made from baked potato, while the exterior is decorated with potato and sweet potato chips and forest mushroom powder. The menu includes two more hot dishes. The first is sea bass fillet , marinated in "fish salt" and kombu seaweed leaves, served on a bed of house-made zucchini caviar with two types of chanterelles – golden and Sochi black – and carrot sprouts. The second is a traditional open Russian pie called vekoshnik , made with a kefir-based yeast-free dough and filled with mashed baked potato, Kostroma cheese, fried chanterelles, and wood sorrel florets. There is no chanterelle dessert on the special menu, but one can be found on the restaurant's main menu. It is a carrot cake with specially prepared black chanterelles and a sauce made from Karelian cloudberries. The most unusual interpretation of chanterelles is found at the end of the menu: Beluga's head bartender, Alexandra Vodnitskay…