Chef restaurant Fiolet Andrei Erokhin
This fall restaurant Fiolet, known for its sophisticated traditions is ready to please the guests with Asian cuisine specialties by our new chef Andrei Erokhin.
What motivates Russian chef to create Asian cuisine?
Working with Asian cuisine is not difficult for me, but rather very exciting. I have worked abroad a lot, including a couple of years in China and I know the issue from inside. I am very close to this culture, tastes and traditions. I was attracted by the abundance of fragrant spices and great variety of products. I was also deeply impressed with the imperial cuisine including dishes such as turtle and shark fin soup. Of course it is extremely exotic for the Russian people so we try to present classic recipes in a distinguished manner, and adapt them to our guests’ sophisticated taste.
What motivates restaurant visitors to choose particular dishes? Do they stick to any guidelines?
People are used to pick up the same courses. However they are always impressed with the novelties and eager to pay attention to special offers. Warm chicken liver salad, beef steak in miso-paste, chicken breast stuffed with spinach, Thai soup can truly be considered our restaurant main hits. A good restaurant menu should not be very extensive. There is a vide variety of dishes in our menu now, but this is made to define our potential visitors’ preferences. I will gradually exclude some items from the menu living only popular and attractive ones. Surely there will appear new items to interest visitors, and I have already started to introduce Asian cuisine novelties in a colorful performance, which is quite new for our restaurant.
Where do you get the inspiration to create new dishes?
I travel a lot and study the history of culinary as well as I keep communicating with interesting people. There are a lot of chefs among my friends. Many of them are now working in pan-Asian restaurants around the world. We are used to visit each other and communicate, and we are in constant search for the interesting recipes.
Could you tell us about the Fiolet restaurant further development and what will be your role in it?
Our restaurant is visited by sophisticated guests who know a lot about food. This will surely encourage me to be creative and make new exciting dishes. I like the popular pan-Asian trends and I am eager to develop in this direction learning and implementing new things. My task is to keep the appropriate level and improve it every year. As for the general restaurant concept, keeping our loyal guests and winning the love of new visitors are our most important tasks!