On 29 August meat_coin Country Club will continue the series of gastronomic dinners in Komarovo and invite Evgeny Vikentiev into the kitchen. At the center of the evening: meat, open fire and work with rich flavor. Vikentiev composed a six-course menu for the restaurant that gradually leads the guest from seafood to duck and beef.
This is already the second collaboration between meat_coin and Evgeny Vikentiev: not long ago his special menu «Russian Season» was presented in the brand’s restaurants. This time the collaboration has a different scale and format: one evening, a country restaurant on the shore of the Gulf of Finland and a menu created especially for the dinner.
The first courses set a lighter start: scallop with gooseberry, almond sauce and elderberry, then shrimp escabeche with cucumber, avocado and cilantro and «Red Salad». Evgeny serves duck breast with BBQ carrot and a pumpkin-and-rose sauce, and bavette with Café de Paris, kale and chanterelles. The finale is a smoked brownie with miso caramel, ice cream and strawberry.
Evgeny Vikentiev: chef of Moscow’s Centrale Bistro and of Kirillitsa and FATHOM in Shanghai. His career includes Hamlet + Jacks, Moscow’s Beluga, which received a Michelin star, internships in European restaurants and projects in Berlin. Vikentiev defines his approach as intelligent modern cuisine: modern cooking where the product remains the starting point, and technique lets him work with it more freely and precisely.
The sommelier team at meat_coin assembled the wine pairing for the dinner. For the six courses they selected a pink crémant from Limoux, Champagne Marx-Coutelas & Fils, Flamingo Rosé Nikolaev & Sons and other wines.
Details
- Scallop, gooseberry, almond sauce, elderberry
- Shrimp escabeche, cucumber, avocado, cilantro
- «Red Salad»
- Duck breast, BBQ carrot, pumpkin-and-rose sauce
- Bavette, Café de Paris sauce, kale, chanterelles
- Smoked brownie, miso caramel, ice cream, strawberry
- 29 August, 18:00. Dinner: 13,000 rubles; wine pairing: 6,000 rubles.
- Booking: +7 (812) 240-66-66
