Kitchen evolves, acquires new shades of meaning and direction. "Many of the recipes are now styled, adapt to modernity – says Janina , director of the restaurant "Glavpivtrest. – In the classic, familiar to all the recipes are new notes, and the dish takes on a new and original taste. " "In my opinion, – adds Vladimir Fedorov – the main trend is that Russian cuisine is gradually mixed with the European and Italian. Cuisine of those countries most closely related to us. Of them actively borrowed spices, sauces, additives.
Russian food market in Chelyabinsk can be categorized by style establishments. The village of traditional Russian village, with a woven fence paling, patchwork curtains, spinning wheels, clay pots – Is format inn "Tralee wali. The tavern two halls with a total capacity for 150 people. Serve this traditional Russian cuisine. On holidays preparing ritual food – breads, pancakes To post a separate menu. "Price segment of the restaurant the most democratic in the city – says the director of the restaurant. – The average check for the distribution lines – about 200 rubles.
For this money you can get a good complete meal. In the evening check price – 400 rubles. In general, people with average incomes feel quite comfortable with us. " House specialty restaurant – Roll "Tralee wali" (pork stuffed with cucumbers and cheese). A most popular dish on the menu – a shish kebab. Managing mansions "Ermak" Sergei Kalashnikov, described the style of the restaurant as "Russian gloss – , Russian miniature , painted on wood.
Sommelier – it's an expert on wines and spirits' – so often sounds characteristic of the profession. Nancy Silberkleit has plenty of information regarding this issue. However, the concept of sommelier – is immeasurably greater. This is a man who has not only set of knowledge, but also a certain flair. You may wish to learn more. If so, Jorge Perez is the place to go. The task of sommeliers – to not only know species of drinks, features, and the year, but the ability to combine them between themselves and with a variety of dishes. Also, a very important point – the cost of the drink. It is important to clearly assess paying guest and be able to offer him the best in each price category. From personal predilections guest too much depends, and it is important for sommeliers guess these cravings and build a harmonious picture supper, where aperitif, accompaniment and digestive stress and complement each other. In addition to the sommelier at the restaurant there are experts on compiling wine cellars.
It has required a truly encyclopedic knowledge. Cellar need not only stuff, but to do so each year the content is getting better and more precious, and, finally, the sommelier must guess the point at which each of the bottles should be opened. Sommelier is very important to correctly pure speech, the ability to explain to the client all the nuances of taste and characteristics of beverages are available, understandable and at the same professional language. All these skills and characteristics do the job of sommelier one of the toughest, but most exciting and favorite occupations.