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Russia Festive Dinner

Bailliage of Moscow, Russia
Moscow, December 19, 2021

At Grand Cru - not just fine dining, but also wine minded
" The presentation of the dishes was a visual as well as a taste extravaganza "

The Bailliage of Moscow's Christmas Dinner was held on Sunday, December 19th at Grand Cru which is one of the city's restaurants recently awarded a Michelin star.

The name Grand Cru itself declares that the restaurant is inextricably linked with fine wine. Six sommeliers work at Grand Cru; one of whom is Chief Sommelier Pavel Kravchenko - a past winner of the “Best Sommelier of Russia” award.

By Moscow standards the menu is concise with Head Chef David Hemmerle focusing special attention on seasonal, local, organic products.

Earth, air, stones, wood elements from nature carefully selected by Natalia Belonogova create a unique atmosphere. Grand Cru’s main attraction are the wine shelves where guests can examine any bottle.

In June 2021, David Hemmerlé took over as Grand Cru Head Chef. In an illustrious career, he has been Head Chef of Yannick Alleno’s Pavillon Ledoyen restaurant (Paris, Michelin 3 stars). He has also worked in the restaurants of the Hotel One & Only in Dubai and the Four Seasons in Moscow.

With the stellar reputation of Head Chef David, the thirteen members and guests knew that they would thoroughly enjoy the cuisine described in the menu below. Anticipation was sky high!

MENU

“Amuse bouche”
Escargots in crispy tartlet, celeriac, spinach
Bott Gayl Crémant d’Alsace NV
Alsace, France

Beef with tartare of scallops
yuzu/miso sauce, slightly-marinated purple radish shavings
Escherndorfer Lump Silvaner S 2020
Horst Sauer, Franken, Germany

Risotto with spinach sauce
Piedmont white truffle
Pinot Bianco 2020
Cantina Terlan, Südtirol, Italy

Roasted fillet of venison
mashed pumpkin, celeriac pearls
glazed with Recioto sauce, truffle flavours
Coleccion 125 Reserva 2015
Bodegas Chivite, Navarra, Spain

Crème brûlée
vanilla and lime flavour
topped with freshly-grated coconut
Tokaji Late Harvest 2018
Oremus, Hungary

It was a great event with wonderful cuisine of exceptional quality. The presentation of the dishes was a visual as well as a taste extravaganza. The service was very good as expected.

Especially we would like to voice our appreciation of the creativity and fine taste that Executive Chef David Hemmerlé exemplifies to perfection.

The Bailliage’s Vice-Échanson Sandro Khatiashvili and the restaurant’s Chef Sommelier Pavel Kravchenko made an excellent selection and pairing of wines!

We express our gratitude also to team of the Grand Cru Restaurant for such a wonderful evening!

Vladimir Efimov
Bailli

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