Food Perestroika | Russian Food
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My name is Florian Pinel. My goal with Food Perestroika is to rebuild culinary traditions from the former Eastern Bloc, and try to re-imagine & elevate them to haute cuisine. The word perestroika means reconstruction, but I am not interested in replication so much as I am interested in innovation inspired by what came before, and in making the most of the ingredients and flavors that can be found.
Food Perestroika | Russian Food
1y ago
Another Russian-ish game bird recipe, named after one of the largest noble houses of the Russian Empire and prepared with a gargantuan amount of black truffle.
The post Pheasant Galitzin first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
2y ago
What do you serve to a dickhead? A plate of cock testicles, of course! My new poutine recipe, complete with rooster genitalia and black truffle.
The post Poutine Khuylo first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
2y ago
A recipe based on Maison Kayser's Gâteau Cardinal, with a Russian twist.
The post The Patriarch, or my Russian-ish Gâteau Cardinal first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
2y ago
Two distinctive yet enjoyable Siberia-inspired infused vodkas that I'll gladly down in the name of good health.
The post Siberian Expedition Infused Vodkas first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
3y ago
Pizza has become a Russian staple. Discover my own recipe from the Russian Far North, made with reindeer sausage!
The post Russian Far North Reindeer Pizza first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
3y ago
My analysis of the menus of Murmansk's Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell and served with a crab rice polenta and a simple crab cream sauce.
The post Arctic Scallops and Crab Rice Polenta first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
3y ago
A dish inspired by my meal of Arctic cuisine at Tsarskaya Okhota restaurant in Murmansk, My recipe retains all the elements of the original: venison heart, lingonberry sauce, celery root purée, and cooked spelt.
The post Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
3y ago
A Russian-ish holiday game recipe, inspired by two entries from The Derrydale Game Cookbook, and a short biography of Louis Pullig De Gouy.
The post Grouse à la Moscovite and Braised Lettuce à la Russe first appeared on Food Perestroika ..read more
Food Perestroika | Russian Food
4y ago
When I wrote about my recent trip to Lake Lacha, I mentioned the abundance of wild game in the area and the many alleged health benefits of consuming bear meat and bear ..read more
Food Perestroika | Russian Food
4y ago
I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef ..read more