Middle-class Muscovites embrace food festivals and organic ingredients as city's top chefs plan to expand into London.

 

This article titled “From Russia with lovage – Moscow leads gastro revolution” was written by Tom Parfitt in Moscow, for The Guardian on Tuesday 13th September 2011 16.37 UTC

There was roast venison, ice cream made from black bread and beetroot, and a bar selling pints of pale ale. Such temptations, plus the promise of cooking tips from a slew of professional chefs, brought almost 12,000 people to Moscow’s Festival of Food last month.

The size of the crowds – three times the expected number – was testament to one thing: Russia is undergoing a gastronomic revolution.

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