Krasnodar, 8 November – Yug Times. Cyprus is playing host to the Russian Gastronomic Week. A team of cooks from the Krasnodar region are also taking part in the event.
The Week debuted two years ago in Spain. This year, it will be held from November 13 until 17 in Nicosia and Limassol that will become meeting points for many nationwide and internationally renowned cookery figures.
Andrei Matiukha, a popular chef and the founder of The Pech (Oven) and Ugli-Ugli (Charcoal) restaurants in Krasnodar, will represent the contemporary vision of the Russian cuisine at a contest in Cyprus.
Andrei speaks with his guests in the language of food, kneading good mood into the dishes he cooks. Traditional Kuban cuisine but performed in a contemporary way is the way of his self-expression. Customary South Russian products are the source of his inspiration. Polishing his skills, he has gone round the world and won dozens of culinary competitions, including the Bocuse d’Or.
“Dishes from charcoal-baked ingredients are quite popular in Kuban,” says the chef. “The flavours we are used to are lighter than in Middle Russia — we like and understand spices, and prefer sour-sweet notes.”
Matiukha serves traditional dishes in unusual way, bringing conventional palates to perfection.
Presently, it is Scandinavian cuisine that dictates the fashion throughout the world. Cooks from Norway, Denmark, Sweden, Iceland and Finland regularly win the main prizes of most prestigious contests. These ‘couturiers’ craft their chef d’oeuvres from local products, but they make them ‘sound’ in a new way, simply but at the same time exquisitely.
Matiukha followed the trail. He works not only with Kuban-grown egg-plants or pumpkins, but also with mulberries, sea-buckthorns and ash-berries. In the regional products, he finds the unique notes that let Russian cuisine sound loudly at the global level.
Soon Andrei Matiukha and his sous-chef Sergei Novikov are going to Cyprus to prepare a buffet dinner for the Russian Embassy on the first day of the Gastronomic Week.
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