The Chef of Fahrenheit restaurant Andrey Krasov joined the MaisonDellos team in September. During the autumn-winter season, he has already had pop-up four-hands dinners together with the master of Peruvian cuisine Diego Muñoz, arranged a gastronomic dinner with his colleagues from St Petersburg and developed a new menu for Fahrenheit restaurant to be applied from January 2017.
The main menu completely upgraded by Andrey includes gnocchi with chicken fillet seasoned with a light chorizo hollandaise, sage aroma and pine nuts (640 rub.), rabbit and spelt wheat with camembert mousse and roasted onions cream (840 rub.), porcini mushrooms ravioli with kvass sauce, house ricotta and capers (650 rub.), pike-perch fillet with red cabbage cream, crispy onions, shiitake mushrooms in inori teriyaki sauce (890 rub.)
The starter section was supplemented by red salmon carpaccio with sweet pickles, rice crisps and Kimchee sauce, ‘Spicy lamb’ salad of lamb combined with lettuce under coriander and lime dressing with cucumbers in sesame oil.
Some of these dishes were included in the main menu after the pop-up dinner with Muñoz when Andrey, inspired by the Peruvian cuisine, created pig cheeks under sweet potatoes (690 rub.), corn cream soup with creamy cheese and fired avocado (480 rub.) and a fantastic dessert ‘Chocolate and Glenmorangie’ (450 rub.)
Following the tradition, a new surprise was prepared for Fahrenheit guests – winter cocktail menu elaborated by the Chef-bartender Denis Kryazhev.
Tverskoy blvd, 26, build. 2
Telephone: +7 (495) 651-81-70
FROM12pm TO 24am