Видео

HIGH CUISINE interview with Elena Pulina, head teacher of the school of English and French languages Sergey Pulin

"Gourmet cuisine" Tiger prawns in sweet and sour sauce with pineapple

"Gourmet cuisine" Veal medallions flambéed with Calvados

"Haute Cuisine" Tar-tar of salmon with crab

Interview with the architect Sergei Tereshchenko, author of Reporter, Coast, Artist

OSCAR TIME Tartar of veal with French mustard sorbet

OSCAR TIME Rack of New Zealand lamb with pomegranate sauce

OSCAR TIME Duck with Assorted Mushroom in a spicy sauce

OSCAR TIME Creme brulee with rosemary and apple chutney

Cafe Restaurant