On 4-6 May 2010, Sergey Batukov, chef-cook of the restaurant “Nostalgie” (Moscow) held master-class of cooking French dishes.

On 4-6 May 2010, Sergey Batukov, chef-cook of the restaurant “Nostalgie” (Moscow) held master-class of cooking French dishes.

The whole world considers French cuisine the lightest and daintiest, and it is not surprising that Russia has liked it for two centuries. The cuisine of classic France in modern interpretation could be tasted in restaurant “Bordo” – within 3 days Sergey Batukov, chef-cook of restaurant “Nostalgie” (Moscow) and teacher of  “VIPMasters” Centre of culinary craft held his master-class here.  Sergey Batukov rose from a cook to the chef-cook of restaurant “Nostalgie”, worked under the guidance of the chef-cooks David Desso, Patrick Pagess, Mark Depasorio.

 He studied in Paul Bocuse School. He underwent training in Lion restaurant “Gold Bocuse” (3 Michelin stars), in Paris restaurant “Helene de Ross” (2 Michelin stars). He participated in organizing banquet of G8 Summit.

He is fond of French cuisine. He prefers working with fish and seafood – the “lightest” products, as he does not like heavy food himself.

Sergey arrived in Naberezhnye Chelny on invitation of RASSTAL SPA Hotel restaurant “Bordo” to hold a master-class and develop new points in the restaurant menu. He cooked such interesting dishes as “Jelly salmon with Province pepper”, “Beef steak with ravioli from vegetables and parma”, “Sea palette “Catalogne” with Vierge sauce”, “Tatafe  veal with thyme sauce and mangetout”, “Pikeperch with curry sauce, mini vegetables and coconut rice”, “Crisp egg en Cocotte on a snow crab” and others.

Many of the dishes represented will occupy a worthy place in the renovated menu of restaurant “Bordo” in near future, and dainty light desserts will be included in the menu of the restaurant’s summer café, which will open at the end of May.