complement the style
Any institution, whether it is a gourmet restaurant, tending to the level of the cherished Michelin stars, or a small multi-table eatery, open to family savings, depends on the critic’s criticism – how else would potential guests find out about them, and the desired target audience? It is the audience, its size, determines the power of the critic and his weight in the overall picture of the restaurant world, because the more readers, the more important it is that they learn about the restaurant, and then decide to go there or not. If we recall how it all began, then fifteen years ago, at the dawn of restaurant criticism as a genre, Svetlana Kesoyan and Daria Tsivina, authors of Poster and Kommersant restaurant speakers, were. Continue reading
Caucasian cuisine is known for its excellent meat dishes. To enjoy real Caucasian cuisine, it is not necessary to leave the limits of the Ukrainian capital. In Kiev, the gourmet restaurant invites Caucasian cuisine – “Jug”. Luxlux.net tells about the features of the restaurant and prices for popular dishes, as well as special offers for guests of a luxurious establishment.
Restaurant “Jug” in Kiev Continue reading
Restaurant La Chat-Botte is the creative laboratory of Dominique Gautier, who creates works of culinary art here. Those who want to take a closer look at how this happens can be accommodated at a table in the master’s kitchen. The restaurant’s wine cellar contains a collection of 40,000 excellent Swiss, Italian and French wines. The courteous staff of La Chat-Botte is ready to fulfill any gastronomic wish of a gourmet.
The modern and inventive French cuisine of chef Dominique Gauthier, who, having received the title of “Cook of 2009” and 18 points out of 20 according to the guide “GaultMillau”, was awarded the first time in the 2010 Michelin Reference Book. Continue reading