Caesar Salad Ingredients

NEOBISTRO FROM ALEXANDER REPOPOPORT AND VLADIMIR POSNER. OPENING 2018 ON THE VERSION OF THE GAULT MILLAU RUSSIA GUIDE

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Caesar Salad Ingredients

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NEOBISTRO FROM ALEXANDER REPOPOPORT AND VLADIMIR POSNER. OPENING 2018 ON THE VERSION OF THE GAULT MILLAU RUSSIA GUIDE

On Ostozhenka, 27 in the new version, the Geraldine bistro was launched. There is a time for everything: if in the middle of zero the project named after the Frenchwoman Geraldine Pozner (the mother of the co-owner and TV host Vladimir Pozner) was known as the classic French brasserie, then in the summer of 2017, Geraldine opens its doors in the format of a non-clean.

Caesar Salad Ingredients

Neobistro is one of the latest trends in world culinary fashion, when the austerity of fine restaurants retreats before the comfort of a traditional Parisian bistro, when French cooking techniques combine with international motives that allow cooks to use both innovative methods and culinary techniques, as well as achievements of any world cuisines. When high-class cuisine, having changed the stiffness to lightheadedness, opens for the chefs endless horizons for bold experiments and ironic improvisations, and gives guests a pleasant bonus in the form of affordable prices.

As a result, “Geraldine” turned out to be a curious mix, in which French cooking is used as a topic, around which cosmopolitan improvisation is easily and ironically developed into Italian, Chinese, Spanish and Thai motifs.

“Geraldine” offers comfortable everyday food for the widest audience: ideal basic ingredients and long-forgotten old traditional gourmet techniques that do not need compromises in catering, so for the Nisoise salad they use the most delicate classical tuna confit, for curious food fishes, unexpected combinations of products , recipes, textures: Caesar salad is made from cale, and Indian roti pizza. The food at Geraldine tends to be perfect, but always slightly ironic towards itself. Here they are waiting for neighbors from Ostozhenka for breakfast, students for a quick lunch, businessmen for important negotiations, lovers for romantic dates, friends for everyday dinners and holiday parties.

"Geraldine" is not only gastronomy, but also an exquisite wine cellar. It presents products exclusively French winemakers – both recognized meters and fashionable, increasingly popular producers. The menu includes both famous classic hits and modern trends – biodynamic and organic wines. For lovers there are several orange positions. If the French wine does not cause acute surprise, then it looks much more unusual than that in the bar card exclusively French drinks, and not only brandies, Calvados and Armagnacs, but also gin, and whiskey, and rum.

A bistro with a French accent is first and foremost an atmosphere, a reflection of the era of the late 50s and early 60s in such a seasoned, fashionable now mid-century style. “Plush Paris” in Moscow was embodied by the architect Valery Lizunov. The style here is brought to perfection – marble was brought from the best Italian quarries, the light was made according to the drawings of the 50s, and most of the furniture of the middle of the last century, especially for Geraldine, picked up in Europe and then updated with modern stylized fabrics designer Alina Kovaleva from the Palisander gallery ". Even French books and glossy magazines arrived on the Geraldine shelves from Paris – the atmosphere must match, and the picture must be complete.

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