Everything you wanted to know about modern wine
Everywhere there is a tendency to return to nature, naturalness and manual labor. If we talk about winemaking, here the history of alternative production methods began much earlier than in…

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Breakfast with chef. Alexey Fokin, cafe "the Same pillow»
Decided! Open the loop an interview with "Breakfast with the chief." And the first thing I asked to visit Alexei Fokin, chef of popular projects in the city: bar "Molchanov"…

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Instead of plastic: ethical consumption - new black
On the eve of the may holidays, the Ministry of natural resources announced that it plans to ban all disposable plastic utensils. The European Union has completely banned plastic packaging…

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Chemex

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

Imaginary creamy sauce and a cracked glass at the vineyard.»

We are working ahead of the curve: the month is not over yet, and I have already visited three institutions of the same subject and started a new portion of reviews. This time I decided to go to the wine bars – it has become very popular in recent years, this topic among Irkutsk restaurateurs. Although it is obvious that the Haute cuisine in the institution format “wine bar” should not wait. In fact, the main task of food in this case – only profitable shade actually what goes here guest.

My first victim was the “Vineyard”, located in 130-m quarter. The wine bar was a super-small room in one of the stylized wooden houses. Continue reading

Everything you wanted to know about modern wine
Everywhere there is a tendency to return to nature, naturalness and manual labor. If we talk about winemaking, here the history of alternative production methods began much earlier than in…

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Eva Grill in "BBB" cheered up not coffee, and service
Summer morning include Hiking and breakfasts outside the home. Agree with me? So I decided to walk on Karl Marx and go to one of the institutions. According to my…

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How to become a bartender at home
An important role in the preparation of cocktails plays the necessary equipment. Shaker – a mandatory attribute of the profession. In a shaker, we mix a lot of drinks when…

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Alko end of the year
We began to drink less, but more often. Wine bars now fill all days of the week, as do cocktail bars. Light green wines, cocktails with low alcohol content –…

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