Cuisine

Cuisine of the Peoples of the Far North at the Expedition Restaurant

The history of the restaurant Expedition began with a real expedition – to the Polar Urals, during a time when travellers were forced to find their own food for three weeks by hunting and fishing. When the helicopter flew in to pick up the expedition-goers, the idea came up to open a restaurant in Moscow. There they would serve dishes like those prepared by peoples - such as the Khanty, Yakuts, Nenets, Chukchi and many others - from the Far North of Russia. RTG TV host Rumiya Niyazova found out at what temperature people catch the Siberian white salmon they use for sashimi. She also prepared a muksun fillet with a warm salad and a frozen cranberry and pine nut dessert with the restaurant’s head chef, Yevgeny Iskandarov.

Director Yuriy Davydov

Presenter Rumiya Niyazova

Year 2012

Duration 00:27:22

Director Yuriy Davydov

Presenter Rumiya Niyazova

The history of the restaurant Expedition began with a real expedition – to the Polar Urals, during a time when travellers were forced to find their own food for three weeks by hunting and fishing. When the helicopter flew in to pick up the expedition-goers, the idea came up to open a restaurant in Moscow. There they would serve dishes like those prepared by peoples - such as the Khanty, Yakuts, Nenets, Chukchi and many others - from the Far North of Russia. RTG TV host Rumiya Niyazova found out at what temperature people catch the Siberian white salmon they use for sashimi. She also prepared a muksun fillet with a warm salad and a frozen cranberry and pine nut dessert with the restaurant’s head chef, Yevgeny Iskandarov.

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