Food tasting tour –Cuisine of the Russian early explorers
We challenge your stereotypes!
You will hear interesting stories and try a meal from the cuisine of early explorers, people who explored the Far East at the turn of the 19th and 20th centuries.
Russian cuisine has existed for centuries - it was handed down to us from our ancestors, without it we will lose a whole layer of national identification. There has always been a clear regional division in Russian cuisine.
We invite you to take part in the reconstruction of regional Russian cuisine when early explorers mastered the Russian Far East. Like all national cuisines, Russian cuisine relies on local, seasonal products ... but the specificity of our country is that it is simply very huge - and it would be wrong to lock the culinary tradition within the borders of a single part of Russia. In the end, Russian cuisine also implies a special cooking technology, built on a rather long-simmered dishes in the oven or its modern counterpart; and thanks to the short summer season emphasis on pickling, salting and urinating; and a specific set of “typically Russian” key products universal for any region of the country - rye flour, pickles, sauerkraut, berries, apples, mushrooms, buckwheat flour, groats. If we follow other rules, then the Far Eastern ingredients become an organic part of the whole, a variation on the theme, a special imperial note in dishes with a history of several hundred years.