Cuisine

Classic French cuisine in Petersburg

A boulevard was historically described as an alley that served as a short rest or escape. Trees were planted on both sides of such streets and the branches were so large and spread out that boulevards seemed more like a covered space than simply an outdoor street. To this day a boulevard is not only a point on a city map, but a pleasant, cosy place. The St. Petersburg restaurant BulVar confirms this idea. Here RTG TV host Igor Vukolov prepared delicious, gourmet dishes with the help of the restaurant’s head chef. He also found out the correct way to shuck oysters, why people drizzle cognac on blini and how long one should mix the meat when preparing steak tartare.

Yöneten Sergey Protasov

Önemli Igor' Vukolov

Yıl 2013

Zaman 00:33:27

Yöneten Sergey Protasov

Önemli Igor' Vukolov

A boulevard was historically described as an alley that served as a short rest or escape. Trees were planted on both sides of such streets and the branches were so large and spread out that boulevards seemed more like a covered space than simply an outdoor street. To this day a boulevard is not only a point on a city map, but a pleasant, cosy place. The St. Petersburg restaurant BulVar confirms this idea. Here RTG TV host Igor Vukolov prepared delicious, gourmet dishes with the help of the restaurant’s head chef. He also found out the correct way to shuck oysters, why people drizzle cognac on blini and how long one should mix the meat when preparing steak tartare.

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