Moscow’s restaurants are getting their first post-Soviet Michelin stars
in an event that recognizes culinary renaissance
"The Russian culinary scene has seen some new trends emerge over the past 30 years, embodied by talented chefs who are devoted to highlighting the quality of local products such as Vladivostok king crab, Borodinsky bread, halibut from Murmansk, and smetana, the sour cream used in preparing beef stroganoff.’’
"They also celebrate vegetables and fragrant herbs that give lively, authentic flavor to dishes that are favorites among gourmets, including rassolnik (meat or fish soup with pickled cucumbers) and borscht (beetroot soup) in all its delectable forms."
Michelin first published its prestigious guide in 1900
The organization said it had been active in Russia
before the 1917 Bolshevik revolution
(SOUNDBITE) (Russian) RESTAURANT EXPERT, GENNADY JOSEFAVICHUS, SAYING:
"Before, our restaurant industry existed in some vacuum. We were assessing ourselves and applauding ourselves. But now, we will have a worldwide famous system which works in many countries."