The author’s set “Autograph” from the chef of the Touch restaurant and the Gzhel porcelain factory

Since December 11, the Touch Chefs Place restaurant has been presenting the author’s set of chef Nikita Kuzmenko – “Autograph”, which is a gastronomic self–portrait of the maestro. The twelve-course set reflects the culinary path and philosophy formulated by the chef over the years of working in the restaurant. The very name “Autograph” symbolizes the unique style that the chef has created and continues to develop. All the dishes of the set are served in unique dishes of the Gzhel Porcelain factory, painted exclusively by hand. On each product there is a personal signature of the artist, an autograph in cobalt on porcelain. Gzhel is the most famous folk craft, embodying the idea of combining simplicity and art, which echoes the philosophy of chef Nikita Kuzmenko. The author’s set contains the concept of culinary “sublimation” — when familiar and understandable ingredients in the hands of a master turn into something more than just food. In the dishes served on Gzhel dishes, Nikita Kuzmenko conveys his own interpretation of the gastronomic tradition, expressing it not only through food, but also through visual images. The set consists of twelve original dishes, where every ingredient, taste and texture merge in harmony to give a unique gastronomic experience. The price of the set is 14,900 rubles. A set is served daily, after 18:00. When ordering a set, the guest will receive a pleasant bonus from the Gzhel Porcelain Factory – a discount of 1000 rubles. when buying from 5000 rubles. in the brand store on Pyatnitskaya str., 10 p. 1.

The composition of the set:

Anise panna cotta with albino beluga caviar Delicate panna cotta with a light anise aroma reveals the delicate taste of albino beluga caviar. The citrus broth based on shellfish adds depth and elegance to the taste of the snack.

Chicken liver and orange chutney

Chicken liver pate with the addition of a reduction based on madeira and brandy, combined with a bright and slightly spicy orange chutney, creates a balance between the delicate taste of the liver and the sour freshness of citrus fruits, giving the dish layers and sophistication. Served with salted goujeres and whipped homemade butter.

Squid, truffle and mushrooms Thinly sliced squid cooked by Sous Vide in spicy oil, combined with earthy notes of truffle and various mushrooms, create harmony of the marine and woody world. It is complemented with a broth based on Pu-erh tea and black truffle. This dish reveals the beauty of the symbiosis of different textures and flavors.

Pumpkin, langoustines, crab and bottarga

The sweet and velvety Hokkaido pumpkin, aged in a bright ginger marinade, becomes an ideal base for langoustine and crab. It is complemented with onion cream and yellow wine gel. A light aftertaste of bottarga adds brightness to the dish, creating a complex flavor palette.

Corn, foie gras and sea urchin

Sweet corn grains cooked in sherry, corn pudding based on corn puree with mascarpone, fried foie gras and salted sea urchin create an amazing contrast of flavors. This dish is a meeting of traditional and marine, delicate and rich.

Beef, cereals and yolk

Beef tenderloin seasoned with lemon oil and Thursday salt is served with buckwheat gel, smoked yolk sauce, trout roe and popcorn from various cereals.

Scallop doughnut and tiki masala A doughnut with minced scallop and seaweed, covered with a crispy crust, decorated with thin slices of Sakhalin scallop, with the addition of Peruvian mint and Peruvian basil. Tiki masala in this dish is the perfect sauce that gives the dish a spicy pungency and rich taste.

Hashbrown, tamarind and baked oyster The crispy hashbrown is served with baked oyster seasoned with syake, tamarind water, bone marrow and sesame sambal. Pickled onions give the dish an indescribable depth and sophistication of marine flavors.

Wellington with potatoes and kombu sauce Tender Wellington with a golden crust, hiding inside a creamy potato gratin stewed in duck fat, and mushroom stew with sherry. It is served with a sauce based on kombu reduction and black caviar of Persian sturgeon.

Licorice root and white chocolate A wonderful finale to the dinner, where sweet caramel chocolate harmoniously combines with earthy notes of licorice root, creating an unexpected but memorable taste.

Entreme “Gzhel” Two complex gastronomic products — cilantro and spirulina – were put together in one whole. It’s like a drop of sea blue on snow-white porcelain. Lightness and green freshness do not leave anyone indifferent.

Honey cake and mead The delicate layers of honey cake are served with a rich taste of mead and melt on the tongue, completing the set with a sweet, slightly tart chord that leaves a persistent aftertaste of homemade honey. Touch Chef’s Place & Bar — ресторан авторской русской кухни, расположенный в премиальном комплексе апартаментов Balchug ViewPoint на Садовнической набережной, c уникальным гастрономическим опытом от бренд-шефа Никиты Кузьменко. Дары полей, лесов и огородов, плоды и цветы, грибы и листья — все что растет и колосится в России собрано в кладовых Touch. Выращенные фермерами или собранные поварами Touch самостоятельно, они транслируют идею прикосновения, передачи из рук в руки, от грядки к столу. https://touch.rest Москва, Садовническая набережная, 7

Booking:  8 (499) 348-18-60

Cooperation: info@touch.resthttps://t.me/chefkuzmenko