Sparks of memories in the new set menu
We invite you to embark on an unusual journey and taste the gastronomic set of ISKRA. The menu will introduce you to the concept and philosophy of the SheLESt restaurant and the memories of brand chef Anton Krupenin about his childhood, the beginning of his career, moving to the Tula region, the experience of using interesting local products and techniques of working with a wood-burning stove.
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Sparks of Anton's memories with the taste of summer vegetables from his grandmother's greenhouse at the cottage near Gzhel - images from memory pop up and bring a feeling of happiness. Memories with the smell of burnt tomatoes combined with radishes, cucumbers from the greenhouse, ripe apple and wild garlic salt, complemented with tomato water and raw butter.
About the potatoes in the campfire near the quarry! It was evening and the fir branches, which were thrown into the fire, sparkled and spread the fragrance all over the shore. Memories with the taste of baked potatoes on coals, fir and burnt butter.
About the coolness of a summer day with the best soup, loved by the whole family – on kvass, lots of greens and boiled vegetables. Over time, the recipe has changed – baked vegetables, fried potatoes and pickled cucumbers have appeared to balance acid and crunch. Memories with the taste of author's okroshka with sausage from a local farm catfish.
About school days, when, coming home and going to the first restaurant, the best snack was a sandwich and sauerkraut, a jar of which was always at home during the season. Memories with the taste of a slice of white bread from a wood-burning oven with a doctor's sausage.
About the love of porridge, since childhood, cooked with roots, in chicken broth, now supplemented with mushrooms and mousse from smoked tuna chips, which the brand chef met as a complete product to create new flavors. Memories with the taste of spelt with porcini mushrooms, katsiobushi mousse combined with crispy chips.
About mom - the same fish crust that mom used to roast a long time ago, in a cast-iron skillet and, of course, combined with a salad of fresh vegetables. Memories with the taste of walleye cooked in oil on fire with green vegetables.
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About my childhood, the brand chef always loved gingerbread, any kind, with milk. In dessert, I wanted to combine the almost impossible - a region, a local product and make a combination from childhood, gingerbread, chocolate, berries and the aroma of the Christmas tree. Memories with the taste of the author's cherry dessert, collected with care by the brand chef.
Everyone will have their own memories, but all the guests will definitely replenish their piggy bank of warm moments of this summer and new gastronomic experiences at the SheLESt restaurant, Just WOOD country hotel!.png)