“ A TRUE RESTAURATEUR APPROACH IN THE 21ST CENTURY .”
SPECIAL REPORT
Novikov Restaurant Moscow
RITZ CARLTON MOSCOW
Executive chef : Alexey Arbuzov
Menu focus : Pan-Asian
Signature dish : Duck salad
Average dinner check : US $ 40
Chef ’ s inspiration : Arbuzov , whose work experience includes stints in Tokyo , Hong Kong and London , finds inspiration in travel .
What makes it unique : High-quality ingredients and fish from a Tokyo market , combined with offerings such as Arkady Novikov ’ s roll of fresh tuna , spring onions and cucumber
The restaurant : On the first floor of the hotel and off one of the capital ’ s main streets , “ good form meets good content ” here – guests are from the hotel and locals around Red Square and environs .
“ A TRUE RESTAURATEUR APPROACH IN THE 21ST CENTURY .”
JUDGE ’ S COMMENT
“ WHERE ELSE WOULD ONE DISCOVER NOVIKOV IF NOT IN THE CITY WHERE IT ALL BEGAN ?” “ GOOD EXECUTION – TICKS ALL THE RIGHT BOXES .”
JUDGE ’ S COMMENT
Le Gabriel
LA RÉSERVE PARIS PARIS
Executive chef : Jerome Banctel
Menu focus : Seasonal , contemporary French cuisine
Signature dish : Pigeon de Vendée , with cocoa and crispy buckwheat
Average dinner check : About US $ 290 for tasting menu
Chef ’ s inspiration : A native of Brittany , Banctel ’ s travels in Japan , and other international flavors , have informed his cuisine .
What makes it unique : The restaurant seeks to avoid what it calls a “ delirious avant-garde frenzy ” and focus on creatively enhancing rather than disguising ingredients .
The restaurant : Le Gabriel , with 2 Michelin stars , offers classic , impeccable service in the ambiance of a luxury private apartment .
28 hotelsmag . com September 2017