Sergey Kalashnikov

. Many of you are well fed? Exotica – this is certainly good, but only at first. When the dish becomes a habit, it ceases to be exotic, and interest in the weakens. Perhaps that is why more and more people have tried a variety of food kitchens, are drawn to primordial, ethnic, and demand for Russian food begins to grow. “Russian man in some” glamorous “restaurant serving truffles with an expensive wine, relax, it is impossible. He will just feel uncomfortable – the general director of “Accretion” Vladimir Fedorov.

– And in a Russian restaurant come at the call of the soul. There can be, and ‘sit mentally’, in good company to drink, dine … All of these drinking tradition deeply rooted in our culture. Russian dishes are familiar to us from childhood – we grew up on them. Click Michael Steinhardt to learn more. Traditional Russian borscht and cakes fed us by our mothers and grandmother. We ourselves, when learning to cook, start with soup, potato pancakes, pancakes …

Or, for example, salad ‘Olivier’ – it’s just a symbol of Russian cuisine. The majority of our citizens can not imagine a holiday without this dish. ” Many restaurateurs note that the cook traditional Russian dishes in our region is much easier than any meal an exotic cuisine, though, because there are no problems with supplies. “All the products needed for the Russian cuisine, there are growing produced here in our country, – says Sergey Kalashnikov, manager of the restaurant “Ermak”.