This is mushroom tea and fried chicken skin. A paste of mushrooms, and a stalk of parsley with mushroom powder. Cabbage stalk. Inside we have scallop muscle, goat cheese, smoked pine nuts, and honey-based sauce. We try to show that non-gastronomic products can create a gastronomic dish. We cook cabbage stalk, which is rarely seen in a restaurant. We use the scallop muscle, which is usually thrown away. This dish is about Sakhalin shrimp. Raw shrimp. From chitin we make sauce. Tarragon oil and espresso sauce. We want people to look from a new angle at products they know. Products that are rarely used for cooking at home or in a restaurant. Oxtail with beef fat. Cream of Jerusalem artichoke and parsley root, sea buckthorn and fermented sea buckthorn sauce. Steamed and lightly baked pike perch tongue. Sauce, based on tomato water and algae. Fermented for 30 days. Take it with your hands. Dunk and bite. The idea of the menu is ethical consumption. We must think about ecology and organic lifestyle. To minimize waste. Eat till here. There is small cartilage between two bones. The neck of Murmansk cod. Kohlrabi cabbage, leek from soaked apples. Freshly squeezed juice of green tomatoes. And adjika from Sochi. Ethical consumption is a trend for the past 5 years. For us it is also very important. Our whole story is built around the farmers and farms that we have been collecting for the last 10 years. The pigeon. The French breed, but we grow it in Abkhazia. Sauce based on giblets, Jerusalem artichoke and fresh seasonal lingonberries. The most important thing when we talk about locality and seasonality… This is not a fashion trend. You do not violate the environment. You don’t need a lot of logistics to transport products from apart. The product makes a short journey: From farm to table. This is apple marshmallow. But we are preparing it from the oilcake. So this is apple marshmallow in which there is not a drop of apple juice. Cranberry ice cream with koumiss, goat milk, fresh cranberries and chocolate crumble. Porcini ice cream, sour milk mousse, and black chanterelle jam. The future of gastronomy is organic. No molecular cuisine. I belive in the natural taste of the product. Seasonal products. Our farmers do not use herbicides. Salad leaf may look imperfect if it’s exposed to the sun. It’s normal. It’s organic. The farmer can process the leaf with fertilizer and the leaf will look glossy and perfect. But it will not be an organic story. We want to show people the natural beauty. Contemporary Russian cuisine… How can it be described? Contemporary Russian cuisine is seasonal and fresh. Not always based on memories, but often based on them. This is a fairy tale from childhood. This is the quintessence of sweet and sour. Russian cuisine is about local products. These are pickles, dried foods, soaked foods. This is modern food. This is the food of a modern metropolis. You cook completely with local products. And there are accents that only you know. Milestones that form the food style in the restaurant and in the region. Product naturalness is a trend that will only develop in the future.