On Tsvetnoy Boulevard, the two-day opening of a new restaurant by Anton Pinsky Le Pigeon took place, the chefs of which were Anton Kovalkov and Georgy Troyan. The menu consists of several sections. The first is reserved for small appetizers with sparkling wines — Petites Assiettes: foie gras terrine with quince chutney, eclair with crab and citrus mayonnaise, Pate Paris-Moskva based on the famous Paris-Brest dessert, based on puff pastry , but with chicken pate instead of a sweet filling.
The Entrees section includes French classics such as beef tartare, which is served deep-fried gratin instead of the usual French fries. Saint-Jacques scallops complement the feijoa, the chicken rilette at Le Pigeon is cooked with pastrami, and the leek is confit. A special place in the section of hot dishes is occupied by kulebyak fish and sea bass fillet with fennel coin sauce.
In the Sucré section, the Paris-Brest cake with hazelnut cream, creme brulee and French meringue with blackcurrant yogurt mousse and pear sorbet in wine is advertised.
The event was attended by Pavel Te and Olga Karput, Svetlana Bondarchuk, Evgenia Linovich, Anna Makarova, Yulia and Artem Akimov, Yasmina Muratovich, Mari Koberidze and Vadim Zhol, Maria Fedorova, Ilya Davydov, Alena Lender and others.