Sergey and Ivan Berezutskiy, Two Faces of the Same Rouble
The most-talked-about twins on the Russian culinary scene, Sergey and Ivan Berezutskiy, are in their 30s and with talent to spare. At their Moscow restaurant, Twins, they serve ultra-traditional dishes from their country, with pre-Soviet roots, but reinterpreted with a modern twist. Their vision brings together playfulness and irony, with dishes that marry modern technology and traditional ingredients, sourced during many trips around Russia. The theme of duality, in life and in the kitchen, makes a regular appearance. Each dish highlights the similarities and differences between ingredients, in a philosophical vision of symbiosis.
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| Dinner Menu and Wine Pairings |
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Red salmon from Kamchatka Peninsula with 12 herbs in Altai sauce,
thin slices of watermelon, and herbed "poppadum"
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| Nordic shrimp with kefir, gooseberries, and squash |
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| Scallops from the Far East of Russia with millet and pike caviar on cous cous |
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| Beef neck with salted milk mushrooms, Altai cheese and hemp seed |
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| Buckwheat gelato with beet puree and black currant mousse |
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On the Plate: Chocolate ganache with dried black chokeberry jelly
Drink: Black cherry Polugar (traditional Russian bread wine spirit) |
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