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PRIYEMSKY'S BLOG


04 Июня 2014
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Inspiration every day!

Last Thursday I served, for the second time, my debut gastronomic set. The Novelty has been judged by the director of Slow Food Kiev chapter, press, some of our regular guests and friends. The biggest compliment for me was when I saw empty plates! Thank you!

Each set is an enticing adventure for guests and chef alike. Creation of new flavors and dishes is an art in itself, an enthralling process, at times full of frustration, but joyous overall.

Sometimes inspiration comes out of the blue. That’s exactly what happened, for example, with the starter from my first gastronomic set – couscous with pike caviar, served with sour cream and cucumber snow. One-day pike caviar was brought for degustation from a local farm. Same day I was serving couscous, a side dish intended for a completely different dish. When I looked at couscous I noticed how similar it is to caviar that I tasted just couple hours ago: similar in size, almost identical color, but so different in texture and consistency. A light bulb went on in my head: what if I combine them in one dish. I was so excited; I literally ran to the kitchen and started mixing caviar left overs after the degustation and couscous. I was very pleased after I took a spoon full of the mix – the saltiness and fishiness of the caviar was well balanced by the mild wheat flavor of couscous. The only problem- the mix lacked lightness and pizzazz.  This issue was easily fixed by the sour cream and cucumber snow. Many guests were intrigued by the way the sauce was served and wanted to know how it was made. It’s rather easy to make it at home, but only if you know all of the steps of the process. Next week in my post, I’ll show you how to make the edible snow, so that everyone can impress their loved ones and friends. Stay tuned! 




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