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5 — 9 june 2018

White Nights Gourmet Days

The Gourmet Days festival, which brought together 18 chefs from around the world, was completed in St. Petersburg on July 7, placing the city on the world’s gastronomic map. For three days restaurant guests were getting acquainted with a variety of culinary styles, formats and products.

In total, 9 four-hands dinners took place in the course of the festival to demonstrate modern gastronomic trends on the menu. Thus, in the set from Jim Lodfal (Frantzen’s Kitchen, Hong Kong, China) and Dmitry Blinov (Tartarbar), French toasts were replaced by Chinese dim sums with oxtails and bulgur with eel, while Miguel Cano and Julian Otero (Mugaritz, Gipuzkoa, Spain), the guests of The Repa restaurant chef Igor Zorin, started the evening with Spanish tapas and finished it with buckwheat pancakes and sour cream. A modern European view was presented by British chef Kirk Westaway (JAAN, Singapore) together with Dmitry Bogachev for the dinner at the Mansarda restaurant. A new star on the gastronomic map Andre Patsias (Statera, Lima, Peru) and Sanjay Dwivedi (Coya, London, Great Britain) were responsible for the Latin American sector. At the Moroshka dlya Pushkina Andreas Caminada (Schloss Schauenstein, Fuerstenau, Switzerland), the owner of three stars of the guide Michelin, and Roman Palkin relied on the refined cuisine. The cooking secrets of perfect meat dishes were revealed twice: first by the main butcher of Italy Roberto Liberati (Bottega Liberati, Rome, Italy) at dinner with Alexey Kanevsky at the Texas Smoke BBQ, and then by his English colleague Richard Turner (London, Great Britain) with Roman Palkin at the BeefZavod. During the festival, the chefs experimented not only with the textures and ingredients, but also with the methods of cooking: thus, creative and young Lee Tirnan (Black Axe Mangal, London, Great Britain) with the representative of the "new Russian cuisine" Anton Isakov created a special tasting menu with the use of a unique wood stove.

Russian leading gastronomic commentators and gastronomic industry leaders, representatives of international media, as well as the main socialites of Petersburg were spotted among the special guests of dinners and after-party. More than 1200 guests visited the festival, which means that this number of people could try the menu of the best restaurants in the world without leaving the Northern capital.

The partners of the event helped to create a special festive mood. By tradition, Gastronomic whiskey The Singleton from the very heart of Scotland took part in the collaboration with the chefs and accompanied each event of the Gourmet Days in foodpairing and cocktail bar format. The real taste of Russia was provided by the Russian Caviar House, which treated the guests with black caviar and sturgeon of the highest quality throughout the festival. The dinners would end up with a cup of espresso with the perfect taste of Italian coffee Illy.

The next festival will be held in St. Petersburg from 5 to 9 June 2018, the list of participants will be announced later.

The festival in figures:

— 9 participating restaurants
— 18 Chefs: 9 from Russia and 9 from abroad
— 12 separate events: 9 dinners, 3 after-parties, 1 breakfast
— 1200 dinner and after-party guests
— 8 Michelin stars
— 210 liters of Scotch single malt whisky The Singleton was drunk by the guests of the event
— 2500 cups of Italian coffee Illy made for 3 days
— 20 kilograms of black granular Imperial caviar was provided by the Russian Caviar House