On October 20, 21, 22, Fahrenheit restaurant will hold a series of pop-up four-hands dinners. During three evenings only, the restaurant guests will be offered a set of 8 courses made by the chef of Fahrenheit restaurant Andrey Krasov together with the master of Peru-vian cuisine Diego Muñoz.
Andrey is one of the youngest and the most interesting chefs from St.Petersburg, who took over the Fahrenheit kitchen on September 26. Over the past three years, he has partici-pated in several successful gastronomic projects in St.Petersburg, he worked in such restau-rants as Jerome, Tatin, Volna and Wine Rack. Andrey graduated from Art College and he thinks like a modern artist in gastronomy. Visual perception and artistic vision allowed him not only to reconsider the serving dishes, but also to place accents on the plate so as to con-vert its content into a piece of art.
Diego is widely known as one of the most talented and creative chefs in the world, Muñoz creates immaculate, innovative and sophisticated combination of tastes with an ex-treme attention to details and quality of the products used.
Until recently, Diego was the chef in one of the most famous restaurants in the world – Astrid y Gastón, who, due to his contribution, rose in 2012 from 42nd to 14th line in the list of the 50 best restaurants in the world according to Sanpellegrino. In the Top 50 in Latin Amer-ica, Astrid y Gastón was awarded 1st, 2nd and 3rd places in 2013, 2014 and 2015, respectively.
In the kitchen of Fahrenheit restaurant, the young chef-artist together with the recog-nized master will present a set of 8 courses, in which you will find culinary experiments, ar-tistic presentation and a mix of flavors that you could not even imagine – brilliantly executed, exciting and performed in perfect technique.
TIRADITO NIKKEI (Munoz)
Tuna, Nikkei leche de tigre, Eel mayonnaise.
WHITE FISH SEVICE (Krasov)
Halibut, Pears, Bergamot.
CAUSA ESCABECHADE (Munoz)
Shrimps, Peruvian causa, Quail eggs, Olives.
COURN SOUP (Krasov)
Corn, Avocado, Greens.
AJI DE CALLINA TORTELLONI (Munoz)
Tortellini filled with corn-fed chicken breast, Cherry tomato, Capers, Sage butter.
PORK CHEEKS (Krasov)
Pork cheeks, Sweet potato, Asian style vegetables, Peanut.
SUPIRO LIMENO (Munoz)
Custard made from condensed milk, Port wine meringue, Cinnamon.
CHOCOLATE AND GLENMORANGIE (Krasov)
Honey, Spicy Meringue, Whiskey ice cream, Cranberries
In a collaboration with Glenmorangie, Yandex Taxi.
Dinners on October 20, 21, 22, 2016
Set-menu of 8 courses
Beginning at 8pm
Price – 5000 rub.
Press-lunch on October 21, at 2pm
Tverskoy boulevard 26, build. 2
Telephone: +7 (495) 651-81-70