Culinary master class at the Antresol restaurant


The Antresol Restaurant, created by the Ginza Project Company, is located in the very center of Moscow, on the sixth floor of the modern shopping center Tsvetnoi. The real attraction of this site is the Farmer’s Bazaar or market, located on a floor below in the same building.

The Antresol Restaurant, created by the Ginza Project Company, is located in the very center of Moscow, on the sixth floor of the modern shopping center Tsvetnoi. The real attraction of this site is the Farmer’s Bazaar or market, located on a floor below in the same building. Here, you can buy the freshest of fruits, seafoods and meat, and then ask the head chef to cook them for you. The restaurant regularly holds entertaining culinary master classes where you can learn how to cook some delicious dishes. The extensive menu presents French and Italian cuisine in the original interpretations of a Russian head chef. As a result, the well known tastes of popular culinary masterpieces are given a new twist, as RTG TV host Maria Mumicheva found out for herself. Watch this film and learn what links the Ancient Greek goddess Aphrodite with the herb thyme, how the desert tiramisu developed, and how the tar-tar dish got its name.

Recipe «Pumpkin soup»

Recipe «Tartare»  

Recipe «Warm beef salad»  

Recipe «Tiramisu served with a caramel mojito»  

Pumpkin soup recipe serves 4 persons; preparation time ~ 20 minutes; cooking time ~ 30 minutes Ingredients: 50 ml. chicken broth, 2 tomatoes. Ingredients for the sandwich served with the soup: 50 ml. mineral water, 400 g. flour, 30 ml. olive oil. 300 g. pumpkin, 1 white onion, salt, pepper, 10 g. sugar, coriander, 50 g. butter. Ingredients for the sandwich filling: 250 g. lamb, melted butter, salt, pepper, green onion. Ingredients for the salad: 2 tomatoes, 1 red onion, chili pepper, salt. Directions: Make the dough from the mineral water, flour and olive oil and set aside. Grate the pumpkin and chop the onion. Mix together. Salt, pepper and add a bit of sugar, coriander and melted butter. Mix well. Roll out the dough until thin and brush with melted butter. Add the pumpkin filling and roll the dough into the shape of a strudel. Bake in the cooker for 20 minutes at 220 degrees Celsius. Remove the filling from the dough. To make the soup, pour a little chicken broth and the strudel filling into the blender. Blend until pureed. To make the sandwich filling, cut the lamb into small, thin pieces and fry in a pan with melted butter. Add salt, pepper and green onion. Mix. Make the salad in a different bowl. Thinly slice the tomatoes, red onion and a piece of the chili pepper. Salt. To make the sandwich, scoop the lamb and the tomato salad into the empty strudel shell. Garnish the pumpkin soup with fresh green herbs and serve with the sandwich. Tartare recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 10 minutes Ingredients:Ingredients for the meat: beef tenderloin, salt, pepper, olive oil. Ingredients for the guacamole: 1 avocado, 1 white onion, chili pepper, 1 lemon, garlic. Ingredients for the concasse: 2 tomatoes, fresh basil, 1 white onion, 100 g. sun-dried tomatoes, chili pepper, 20 g. Dijon mustard, salt, pepper. Garnish with tortilla chips and onion. Directions: Cut the raw sirloin into large cubes, adding salt, pepper and a little bit of olive oil. Mix. Serve the meat raw. To make the guacamole, combine the flesh of the avocado with the chopped onion, chili pepper and garlic. Squeeze in the lemon and mash the mixture until it reaches a paste-like consistency. To make the concasse, skin the tomatoes, remove the seeds and cube. Add the fresh basil, onion, sun-dried tomatoes, chili pepper, salt, pepper and Dijon mustard. In large spoonfuls, scoop the beef tartare, guacamole and tomato concasse onto one plate. Garnish with tortilla chips and onion. Warm beef salad recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 10 minutes Ingredients: 300 g. beef, 100 g. white mushrooms, 100 g. oyster mushrooms, melted butter, 100 g. green peas in the pod, 100 g. green beans, 50 g. asparagus, 2 cherry tomatoes, sesame oil, garlic oil, 2 tsp. oyster sauce, 2 tsp. soy sauce, 2 tsp. unagi sauce, spinach. To garnish: lettuce leaves and sesame seeds Directions: Lightly fry the white and oyster mushrooms in butter. Then blanch the pea and bean pods and cut them into thin strips. Then add the asparagus and halved tomatoes. Cook for 5 minutes and then add the sesame and garlic oils, oyster, soy, and unagi sauces. Let simmer in the frying pan for another couple of minutes, and then add the spinach and sesame seeds. Cook the beef escalope in oil. Lay the lettuce leaves and sliced tomatoes on a plate. Put the escalope on top and sprinkle sesame seeds on top. Serve with the warm salad. Tiramisu served with a caramel mojito recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 10 minutes Ingredients:Tiramisu ingredients: 4 eggs, 40 g. sugar, 100 ml. 33% cream, 200 g. mascarpone, 2 tsp. rum, several sponge cakes, 250 ml. strong coffee, cocoa powder. Ingredients for the mojito: 150 g. cane sugar, fresh mint leaves, 1 lime, 2 tbsp. rum, 200 ml. mineral water, 2 tbsp. rum, 200 ml. mineral water. Directions: To make the tiramisu, in 3 separate bowls, beat the eggs yolks and sugar, the egg whites and the cream. Beat until thick and foamy. Mix the yolks with the mascarpone and rum. Add the cream, and last of all - the egg whites. Carefully mix everything together. Put the coffee and rum in a bowl. Soak the sponge cakes in this mixture and place into a wine glass. Spoon the cream mixture on top. Sprinkle the cocoa powder on top. To make the mojito, put the cane sugar into a frying pan and heat it on a low flame until it turns into a liquid caramel. Put the fresh mint and lime into a glass and pour in the caramel and rum. Add crushed ice and mineral water. Garnish with fresh mint leaves and serve with the tiramisu.