Checked Restoran.ru: Tilda Restaurant
November is a transitional period of adaptation to subzero temperature: you will not walk with the thought: "Now something will come across on the road". It's time for clear routes…

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Restobar "Parade": from one to three
Lisa Siropulo fed chef Valery. Restobar "Parade": from one to three One day, seeing the epic mess that was going on in the "Front", I confess, I thought that this…

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Gastrokid Zurich
Zurich, without attracting attention from a gastronomic point of view, will give odds to many European cities. The main message that is broadcast by restaurateurs and chefs is the use…

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Chelsea

Top 7 summer novelties in the “world of Eclair»

So on the eve of summer (it will come someday), inspired by the works of the famous confectioner Karim Bourgeois, the masters of the cafe laid out seven new masterpieces on the counter. Help guests to understand, along with Miroslav Обед.IRK.ru will tell a little about each dessert.

Exotic rum Baba
220 rubles

The cake is worth a try even for those who dislike the classic rum woman. Similarities are only in the consistency of the porous body-cake. The rest is an independent dessert with a bright fruity taste, natural pineapple filling and delicate vanilla hat-ganache. Continue reading

Meat & Bones: let’s talk about bones

Meat connoisseurs will say, “Well, it’s practically the same thing, three twin brothers cut from the same cut.” Yes, that’s right, the cut one, but the differences are still there.

A little bit of facts. All three of these steaks are cut from a piece called Shortloin, which contains two different cuts. Along one side of the bone is a thin edge (Striploin), on the second side — tenderloin (Tenderloin). Thus, when cutting the cut, Porterhouse and T-Bon steaks combine two types of meat: a tender tenderloin on one side of the T-bone and a thin edge on the other. A club steak (also called a Striploin on the bone) contains only a thin edge, without cutting. The weight of steaks usually ranges from 600 to 900 grams. Continue reading

The whole truth about Digestives: tell experts

Digestif promotes rapid digestion of food, for this reason it is recommended to use at the end of the meal. One summer 2018 I was in Calvados – the home of the eponymous brandy, where for five days developed the habit of drinking this drink after eating. And let me tell you, even after the thickest dinner, I felt great.
In addition, digestif – an unspoken signal to stop dinner. Therefore, in case you want to escort guests, keep a bottle in stock. And what kind of, tell our experts.

Caution: reasons to drink after the reading there will be more. Continue reading

Eva Grill looked to the bakery "Corn»
Lisa Seropova decided to make a vacation of it and solemnly gave me the authority to review three similar establishments in a month. Waving her suitcase, she said that in…

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Eva Grill visited the trattoria "on the area»
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Meat & Bones: let's talk about bones
Meat connoisseurs will say, "Well, it's practically the same thing, three twin brothers cut from the same cut." Yes, that's right, the cut one, but the differences are still there.…

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History of vodka, and where to drink it in Moscow restaurants
31 January in the gastronomic calendar is informally appointed as the birthday of vodka. The choice of this date is supported by the fact that on this day in 1865…

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