The Altai republic is a mountainous region located on the fringes of Central Asia, at the intersection of Mongolia, Kazakhstan and China. It is characterized by a variety of landscapes once populated mainly by nomadic peoples like Chelkans, Kumandins and Tubalars.
The Slow Food Chefs’ Alliance project already has hundreds of members in eighteen countries (Albania, Argentina, Belgium, Brazil, Canada, Colombia, Ecuador, France, Germany, India, Italy, Kenya, Morocco, Mexico, the Netherlands, Uganda, United Kingdom and Russia). In Russia 18 chefs have already joined the Alliance.
On June 10, starting from 4pm, Yulia Fominykh, a Chefs’ Alliance member from the Tipografia restaurant, will prepare a special menu recalling Siberian traditional cuisine, including dishes of horse meat cooked on an open fire.
Yulia Fominykh says: “Being at the intersection of geographic and cultural regions has influenced the gastronomic heritage of Altai. We want to study its history from ancient times to the present, in order to understand the essence of the dishes, the seasonality of the ingredients and the opportunity to interpret and adapt it to modern tastes. It is interesting that at the heart of our ancestral cuisine there was a no-waste concept.
The main idea of the Slow Food Chefs’ Alliance is close to me, since I am worried about the quality of food being produced in our Republic of Altai. The legislative system does not always help us in using local ingredients, and we are forced to buy products from big companies at the expense of quality. So, why not try to change the rules of the game through this international project?
The Slow Food Chefs’ Alliance shows that there are people worldwide united by one idea – the revival of cultural heritage via the preservation of traditional gastronomy and agrobiodiversity. On this occasion we will gather together and talk about the Slow Food philosophy. The purpose is to show to ourselves, our guests and a wider public that our traditional dishes are accessible and that our rich culture needs to be preserved.”
As of today, there are 63 products from Russia on the Ark of Taste. The chefs who have signed up in Russia so far are:
Alexey Kondratiev, Krepostnoi Val, Azov
Anton Abrezov, Gras x Madbaren, Saint Petersburg
Anton Kovalkov, B.E.R.E.G. District, Moscow
Dmitry Novokreshchenov, Gnezdo Pekarya, Suzdal
Dmitry Savkin, LavkaLavka cafe, Moscow
Elena Savchuk, LavkaLavka restaurant, Moscow
Igor Grishechkin, CoCoCo, Saint Petersburg
Maksim Rybakov, Pushkarskaya Sloboda, Suzdal
Mark Statsenko, Spices, Moscow
Mikhail Lukashonok, Mark i Lev – Privolye, Moscow region
Pavel Klepikov, Mark i Lev – Rublevka, Moscow region
Sergey & Ivan Berezutskiy, TWINS and Wine&Crab, Moscow
Stanislav Pesotskiy, Bjorn, Moscow
Tatyana Myakotina, Ptichiy Dvor, Suzdal
Vera Kalashnikova, Suzdalyskaya Trapeza, Suzdal
Yulia Fominikh, Tipografia, Gorno-Altaisk
Yury Kovalchuk, Ogurets, Suzdal