MOSCOW – Ginger pickles, soup with cabbage and porcini, and reindeer tartare: as economic troubles take a bite out of imported food, Russian restaurants are increasingly turning to local delicacies.Gone is the era when Italian and French cuisine dominated Moscow’s high-class eateries. The economic crisis and import embargo keeps foie gras and Parmesan out of Russian kitchens, so new venues like Poyekhali (Let’s Go) are aiming to “tell their own story” through Russian food.As casseroles sizzle in the kitchen of the restaurant, opened in October, manager Yelena Chekalova says the time has come to “use local products that are familiar …read more
Source: AsiaOne
