In Moscow, the restaurant Antrecote & Co, led by chef Denis Sobolev, co-owner of the smokehouse “Sliver” on the Danilov market, opened. This is the author’s project of the chief, who has behind him the experience of working in award-winning restaurants in Russia and Switzerland.
For several years Denis Sobolev has been living in the Moscow region and has kept a private farm there, and is also working on the construction of a large farm in the village near Tambov, where he grows vegetables and breeds cattle. The desire for experiments “on the ground” gave the chief a boost to the global search for local products, the result of which was the menu based on this idea.
Having received steady results in the “Shovel”, the chief decided to postpone and implement the latest smoking technologies already in the restaurant. Smoking was exactly the tool that emphasized the taste of a natural product. Denis left the classical understanding of the process, creating a number of new flavors and flavors. He began to use mixed techniques of cooking products, while retaining useful substances in them, blurred the boundaries of hot and cold smoking, and left carcinogenic dependence of the product on technology. Thus, the idea of the restaurant has become a natural extension of the chef’s philosophy of life: local products, new approaches to smoking and, of course, the primacy of taste…
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