The author’s approach to traditional recipes, openness to gastronomic trends, love for seasonal Russian products, unique culinary handwriting distinguish the chef of the EMPEROR Vladimir Agafonov.
«During the time of Imperial Russia, daily meals were like a ritual, and solemn dinners were considered an art. In the XIX century, the chefs paid special attention not only to serving and appearance of dishes, but also to the quality of products. Fish must be fresh, oysters, just coming from Europe, poultry fed high-quality grain. In those golden years of Russian gastronomy chefs experimented with tastes, local and European products. This epoch inspired me to create a menu for EMPEROR, in which Russian gastronomic traditions are combined with a modern approach,» – tells Vladimir Agafonov.