2019進博會進入最後衝刺時刻，俄羅斯食品館已敞開大門，做好迎接八方貴客的準備，美味的食物們已經相繼出現在了我們精心打造的展位上。
俄羅斯的美食深受各國友人的喜愛，尤其是冰激凌，糖果等釋放多巴胺食物，除此之外，還有許多俄羅斯天然食品也會和大家見面。
這個「茶壺」要特別說明一下~裡面已經斟滿香甜的茶水，等待朋友們來現場品嘗。
在最後的衝刺工作中，所有的工作都在進行最後的細化，每一個小的細節我們都做到精益求精，力求將俄羅斯的食品文化更好的展示出來。
明日俄羅斯食品館開館後，將有來自俄羅斯的星級主廚為大家現場帶來廚藝秀~
首屆進博會中，俄羅斯出口中心帶來的廚藝秀深受大家的喜愛與關注！那麼在本屆進博會中，這絕對會是食品館的亮點之一，一定不要錯過！
ENOGASTRONOMIC SETS AND MASTER CLASSES
November 5th
12:00 – 12:40
Master-class: Vitali Tihhonov
Chicken breast galantine with Adygea fresh cheese
14:00 – 14:40
Master-class: Viktor Beley
Mixed salad with smoked red salmon
13.00 – 14:30
Enogastronomic set: Viktor Beley, Vitali Tihhonov
Starter
Mixed salad with smoked red salmon
Main course
Chicken breast galantine with Adygea fresh cheese
Wine pairing from Fanagoria
Digestif from Sordis company
15:00 – 16:30
Enogastronomic set: Vitali Tihhonov, Egor Anisimov
Starter
Olivier with Kamchatka crab
Main course
Blue Pacific halibut with pear and truffle curry sauce
Digestif from Sordis company
Wine pairing from Fanagoria
November 6th
11:00 – 11:40
Master-class: Egor Anisimov
Assorted Fareast seafood cooked soto-soto style
12:00 – 12:40
Master-class: Sergey Yurin
Udon noodles with Far Eastern seafood and spicy sauce
13:00 – 13:40
Master-class: : Viktor Beley
Pacific herring mousse with crispy potatoes, pickled apple and baked beetroot
14:00 – 14:40
Master-class: Pavel Vasilev
Rabbit with cedar on carrot confit with white mushrooms
12:00 – 13:30
Enogastronomic set: Viktor Beley, Egor Anisimov
Starter
Pacific herring mousse with crispy potatoes, pickled apple and baked beetroot Main course
Assorted Fareast seafood cooked soto-soto style
Wine pairing from Kuban-Vino
Digestif from Veresk Distillery
15:00 – 16:30
Enogastronomic set: Sergey Eroshenko, Vitali Tihhonov
Starter
Suguday of Yakut nelma with sauce of sour apple and coriander
Main course
Rabbit leg sous-vide with burnt cabbage and mussel sauce
Wine pairing from Kuban-Vino
Digestif from Veresk Distillery
November 7th
11:00 – 11:40
Master-class: Sergey Eroshenko
Chicken fillet with beetroot mousse and black currant sauce
Master-class: Pavel Vasilev
Beef filet in Altai mountain herbs with buckwheat puree and wild cranberry
13:00 – 13:40
Master-class: Egor Anisimov
Blue Pacific halibut with pear and truffle curry sauce
14:00 – 14:40
Master-class: Vitali Tihhonov
Rabbit leg sous-vide with burnt cabbage and mussel sauce
12:00 – 13:30
Enogastronomic set: Sergey Yurin, Egor Anisimov
Starter
Udon noodles with Far Eastern seafood and spicy sauce
Main course
Blue Pacific halibut with pear and truffle curry sauce
Wine pairing from Kuban Wine Company
15:00 – 16:30
Enogastronomic set: Sergey Eroshenko, Viktor Beley
Starter
Chicken fillet with beetroot mousse and black currant sauce
Main course
Beef filet in Altai mountain herbs with buckwheat puree and wild cranberry
Wine pairing from Kuban Wine Company
November 8th
11:00 – 11:40
Master-class: Vitali Tihhonov
Chicken breast galantine with Adygea fresh cheese
12:00 – 12:40
Master-class: Sergey Eroshenko
Suguday of Yakut nelma with sauce of sour apple and coriander
13:00 – 13:40
Master-class: Sergey Yurin
Cod with vegetable sauté
14:00 – 14:40
Master-class:Viktor Beley
Bulgur with smoked beef tongue under Adjika sauce
12:00 – 13:30
Enogastronomic set: Viktor Beley, Sergey Eroshenko
Starter
Suguday of Yakut nelma with sauce of sour apple and coriander
Main course
Bulgur with smoked beef tongue under Adjika sauce
Wine pairing from Kachety
看了這麼多是不是更加期待了呢？
先放上一段視頻讓大家先睹為快~
俄羅斯食品館歡迎你！