«Cabinet Portrait» Museum Restaurant


The contemporary restaurant Cabinet Portrait is said to be unusual place. Those who come there by chance even forget about food during first minutes, for the interior may be examined for hours.

In the middle of the 19th century the first photo studios opened in Saint-Petersburg – they used to call them Cabinet-Portraits. The contemporary restaurant Cabinet Portrait is said to be unusual place. Those who come there by chance even forget about food during first minutes, for the interior may be examined for hours. This is where a private collection about photography history is kept. Rare cameras are in massive cabinets, pictures and old press cuttings are in the walls. The uncommon ambience is finished with menu of recipes of the 19th century. Learn how to cook tender venison in coffee sauce as well as who invented the first Polaroid and how spy camera-button works or what slide projector needs an exhaust tube for in this film.

 

Recipe «Venison in a coffee sauce with caramelized fruits»

Recipe «Potato-mushroom cream pastry»  

Recipe «Chocolate pie flan»  

Venison in a coffee sauce with caramelized fruits recipe serves 2 persons; preparation time ~ 15 minutes; cooking time ~ 20 minutes Ingredients: 200 g. venison steak, 50 g. coffee beans, 100 ml. port wine, 1 pear, 1 apple, 70 g. honey, 100 ml. Demi-glace sauce (or strong beef bouillon), 30 g. sugar, salt, black ground pepper, thyme, olive oil. Directions: Chop the coffee beans and sprinkle the pieces onto the venison steak. Pour on the port wine and let the meat sit and marinade. While the meat is marinating, make the side dish. Cut the apple and pear into wedges and add in the honey and thyme. When the fruit starts to juice, put it in a frying pan and cook it until you get caramel. Now go back to the venison and rub olive oil on the steak. Then put it in the pan and cook it on both sides so it gets nice and brown. Turn off the stove and sprinkle on salt and pepper. Before cutting the meat, let it sit and rest for 5-7 minutes. To make the sauce, finely chop the coffee beans and put them in a saucepan. Add in the Demi-glace sauce or strong beef bouillon. Put the heat on low and wait until half of the mixture boils off. Then put in a bit of sugar, pepper and salt and the sauce I ready. Lay the caramelized fruits on a plate along with the strips of venison. Drizzle the coffee sauce on top and sprinkle of some thyme before serving. Potato-mushroom cream pastry recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 10 minutes Ingredients: 200 g. white mushrooms, 100 g. bacon, 200 g. boiled potatoes, 1 white onion, 70 g. butter, 50 g. Camembert cheese, filo dough (or very thin puff pastry), olive oil, 20 g. courgette, 10 g. chives, 10 g. lettuce, thyme. Directions: Cut the mushrooms, onion and bacon into small pieces and lightly fry them in a pan with olive oil. Puree the potatoes and add the butter to them. Also put in the fried mushrooms, bacon and onion. Cut the cheese into cubes and put it in as well. Take one sheet of the filo dough, painting half of it with olive oil and folding it in half. Put some of the potato-mushroom filling on the sheet and roll it, twisting the edges so that it looks like a sweet. Put the pastries onto wax paper and paint the top of each one with olive oil. Bake them in the cooker for 10 minutes at 180 degrees Celsius. Garnish with fried strips of courgette, scallions, thyme and lettuce. Chocolate pie flan recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 10 minutes Ingredients: 100 g. dark chocolate, 50 g. butter, 1 egg, 50 g. sugar, 70 g. flour. To garnish: 1 scoop vanilla ice cream, whipped cream, fresh mint leaves, powdered sugar. Directions: Double boil the chocolate and the butter together. Beat the egg and mix it with the sugar until fluffy, then adding in the flour. After the ingredients are well mixed, combine this with the melted chocolate and stir until everything is evenly mixed. Pour into an oven-safe pan and put it in the cooker for 7 minutes to bake at 180 degrees Celsius. Garnish with whipped cream, vanilla ice cream, fresh mint and powdered sugar.