Every artwork, especially a dish of original cuisine, everything should be perfect: taste, aroma, flavour, and the composition... And many things are kept as the secret by a good cook. Among them, one is of the most important: ability to make popular and beloved by all traditional national dishes – precedents of haute cuisine. After all, traditional dish does not mean it will not be changed ever. The art of cuisine is one of the most individual kinds of creativity.
We take the local product, traditional recipe, inspired by colour of nomads’ culture, and apply knowledge of modern technologies, imagination, to all this «mix» with elements of the traditional recipes of dishes from Europe, plus, the little delights in making, and here it is– enjoy these fine eclectics!
The entree: unsweetened profiterole from baursak, stuffed with foie gras pate, served with forest berries.
Warm appetizer in the Caprese style: medallions from smoked horse meat, a thin layer of pesto sauce, juicy tomato, freshest mozzarella. All this is garnished by steamed down balsamic vinegar and basil leaves.
For the main course: moist piece of horse meat with foie gras and Chateau Briand sauce, garnished with steamed spinach in cream, with pine nuts.
For the main course: besbarmak with rolls of homemade rolles from cottage patties with chopped herbs, served with smoked filet of horse meat, smoked horse meat sausage and rack of lamb.
The new aesthetic idea of Kumys and Shubat: use a decanter, Kumys and Shubat for us are likethe younger fine wine that requires aeration. It is important when filling these beverages: mixing and stirring.
Kazakhs joke: «in the morning we have a tea with baursaks, in the afternoon we have a tea with kuyrdak, in the evening we have a tea with beshbarmak». But, it turns out, the names of the most popular dishes in Kazakhstan are from horse meat dishes, recipes which came from the depth of centuries, had been patented not at home but in France. Early in the 20th century their had been patented by wealthy Kazakhs who emigrated there during the Revolution. These are the pies!
Author's cuisine by Maxime Beloussov, Chef of the Gentlemen’s Quality Bar Asia restaurant.