Rus News Journal

Sredizemnomorsko - Asian - the Scandinavian mix from chief Oceana

Known head cook Ben Pollinger from New York has arrived to Moscow and will stay here till June, 16th. For restaurant the Stork it has made the special menu where in a role of the basic dishes fish delicacies, for example, hiramas with the Sicilian pistachios act. Such scope is characteristic to the cook only on tours, Darya Tsivina marks: the cook offers Americans dishes easier.
at restaurant the Stork on Small Bronnoj pass tours Ben Pollingera`s head cook from nju - jorkskogo restaurant Oceana awarded by one star of Mishlen. Ben Pollingera by right can be considered as Alain Djukassa`s pupil - it began the career in Le Louis XV in Monte - Karlo, and then about seven years worked at nju - jorkskih Michael Roman`s masters in Union Square Cafe and for Flojda Kardoza in Tabla .

For the Moscow tours the chief of known fish restaurant has made the special menu, more fusion, than at home. On snack he offers salad with mushrooms, a pear and sauce from anchovies (for 850 rbl.) and tar - tar from fish hiramasa with the Sicilian pistachios (for 600 rbl.). In a role of the basic dish act fish - a sword with an asparagus and green nutom (for 1200 rbl.) and a wild salmon with buckwheat noodles and cowberry sauce (for 950 rbl.) . Here such sredizemnomorsko - Asian - the Scandinavian mix.

by the way, in nju - jorkskom Oceana Ben Pollinger prepares absolutely others on style the dishes more homogeneous and laconic - to a cod with kartofelno - fenhelnym a ragout for $32, a tuna with a potato jukon gold with mushrooms nebrodini and green peas runaways for $36 and duet so favourite by Americans in style surf turf - edges barbekju with fish - a sword in sauce chimichuri for $42. Ben`s tours in the Stork will last till June, 16th.