Apple Spas at Rappoport's Restaurants | Рестораны Раппопорта

Apple Spas at Rappoport's RestaurantsAugust 19 — Apple Spas at Rappoport's restaurants: charlottes, Napoleons, gratins and apple desserts from the chefs. Fresh harvest from the "Sady Pridonya" orchards. Book your tables in advance on the website.August is the time when the air is filled with the tart and sweet aroma of apples. At Alexander Rappoport's restaurants, this month is marked by Apple Spas, a celebration that has already become a true tradition. On August 19, a fresh harvest is brought from the Volgograd "Sady Pridonya" orchards, and these fruits are turned into compliments for guests. Fresh, sun-filled apples or a golden-brown signature pie — always made with heart. This tradition, repeated year after year, has become that gesture you look forward to when summer gives away everything it has managed to accumulate over the warm days. The journey begins with breakfast on the terrace at the Voronezh restaurant, where Pastry Chef Alexander Solonin serves a classic charlotte with spices and tonka bean ice cream. At the Voskhod restaurant, Pastry Chef Olga Rybakova has prepared a traditional charlotte made with Gala apples. At the largest fish restaurant ERWIN.RekaMoreOkean, Pastry Chef Tatyana Markina has created a dessert of crisp shortcrust pastry with almond cream and caramelised apples. Then it's worth taking a stroll along the Moscow River on the snow-white yacht at ERWIN.River, where Chef Pavel Petukhov offers an apple gratin with white chocolate and waffle crumble. At Patriarch's Ponds, at ERWIN.Pavilion.Patriki, Pastry Chef Marina Raeva bakes a tender sour cream apple pie with a crispy vanilla crumble and a scoop of vanilla ice cream, while at Mashenka, from the same chef, a hot and airy charlotte with cinnamon and vanilla, served with ice cream and caramel, brings back a flavour familiar to everyone since childhood. At MoreCoffeeOcean by ERWIN, Chef James Reduta chooses thin puff pastry and caramelised apples paired with vanilla ice cream. At the neo-bistro Geraldine, Chef Evgeny Utkin has prepared a festive compliment — a delicate apple parfait based on a sponge cake with Calvados, Chantilly mousse, almond petals and floral salt, while a refreshing apple espuma adds a light sour note to the d…