Russia is not all Borscht and Pelmeni!

For those of you who haven’t had the opportunity to visit Russia, you are in for a big surprise! Moscow and St. Petersburg are overflowing with restaurants that are worth giving a Michelin Star. In fact 3 star Michelin chef Pierre Gagniare has opened Les Menus in the city centre of Moscow. 

Although not star rated, but a Chaine des Rotisseurs member, La Mareeis one of my favourite places. Medhi Douss, the owner has three restaurants in Moscow and one in St. Petersburg. Medhi is the biggest and best supplier of seafood food in all of Russia, which is not surprising that the restaurants serve the freshest seafood. Executive Chef Zitouni works magic not only with fishbut his incredible meat dishes as well. La Maree also offers a small retail outlet in each restaurant where one can purchase fresh seafood as well as other gourmet items.

MostNorth Americans that have never visited Russia still believe that there is a shortage of quality food here. I thought the same thing before we moved. I was concerned that I wouldn’t be able to find the products I was familiar with so that I could continue my love of cooking (I did bring my copper pots and Cuisinart after all). Within the first couple of days here, I found the most fantastic market. Dorogomilovsky Rynok (near the Keivskaya Metro) greets you with rows of stalls selling everything from apples to yuzu, but make your way to the covered building at the back of the market to see what delicacies are available. This is where the restaurant chefs shop. The fruit and vegetable section has mounds of succulent looking produce proudly displayed to attract consumers. The Baku tomatoes are my absolute favourite. They are perfect spheres of perfection topped with a touch of green vine personality. Each section, from the seafood to the meat and cheese areas, entices you to come closer and be in awe of what is available.

My intention for this blog is to not only show you what Moscow has to offer but to take you with me on my culinary adventures throughout my travels. The world is at my table and you are more than welcome to join in and partake.