Updated: Dec 9, 2021
Crystal Mo has been a guest of Hayk Veyshtort's private dining on October 8th of 2021 at ZIA Restaurant (Fairmont Grand Hotel) in Kyiv.
Crystal Mo, Academy Chair for: China & Korea 50 Best, an editor for Conde Nast Traveler, Food & Wine, Travel + Leisure, The New York Times T Style Magazine, Departures, Black Ink, Forbes Travel, CNNGo and more.
While creating this set-menu, Hayk Veyshtort was using only local produce. In addition, he shared his secret of creating the perfect pears for his dessert - the method of smoking in a "black" bath (without a chimney).
The signature dinner menu included:
Assorted appetizers: salad in egg, pink radish with langoustines, mini eclair with salmon, edible menu.
Seasonal pumpkin soup with persimmon and smoked red caviar: fresh pumpkin soup with delicately crispy persimmon slices and bursting caviar balls
Tar-tare dolma: the idea of the dish came from the chef's childhood - raw meet instead of cooked under a crispy dried grape leaf, the dish became the discovery of the evening
Lazy dumplings with crab - mini dumplings that perfectly combine cottage cheese and crab meat, with Black Sea shrimp bisque sauce
Pike perch with whey foam and dried tuna
Wild venison with garlic ice cream
Lemon duck and assorted mini-desserts (among the mini-desserts, the smoked pear tartlets definetely attracted attention).
Credits to Novoe Vremya: