The first special at the Magritte restaurant is around the main tastes of midsummer

After the opening, Arkady Novikov's restaurant Magritte presents the first special, in which chef Leonid Konobritsky goes beyond the main menu and gathers dishes around the main offerings of the season. The starting point was the products for which many are waiting for the middle of summer: ripe farm tomatoes, peaches, new potatoes, chanterelles and other specialties.

The new menu has a simple idea behind it — to give each ingredient the opportunity to express its natural taste without complicated gastronomic constructions. Leonid Konobritsky explains what the idea of the summer renovation was.:

"For me, the main inspiration is a seasonal quality product. It's important for me not to overload him with complicated techniques. On the contrary, in this menu I wanted to preserve the freshness of the product and its natural taste as much as possible."

So, salad with farm tomatoes, peaches and goat cheese cream (1600 rubles) It combines some of their main midsummer flavors: the sweetness of ripe fruits, fresh herbs, radishes and soft cheese made with garlic confit, basil, parsley and tarragon. Next to it is gazpacho with crab (2,900 rubles), where the classic Spanish base is continued by the author thanks to tartare made from dried Uzbek tomatoes, avocado, capers and fresh seafood.

Chanterelles have become one of the main themes of the summer renovation. They are added to pizza with camembert-style cheese (2,900 rubles) from a mixture of cow's, goat's and sheep's milk and blueberry butter; combined with potato gnocchi (1,600 rubles) in a rich sauce of porcini mushrooms, champignons and shiitake; baked in potato pie (1,900 rubles) with parmesan, gruyere and bechamel, which It is served with white wine sauce, emphasizing the aroma of wild mushrooms. In addition, chanterelles are combined with young fried potatoes (990 rubles) or left as an independent dish (1100 rubles). / 100 g), keeping the focus on the nature of the product. The meat part of the special is continued by stewed lamb (2,600 rubles), which is marinated with garlic, sage, parsley, tarragon and red onion, then cooked for twelve hours at a low temperature and fried before serving. He is accompanied by broccoli, rich demiglas, and, of course, the main seasonal characters on the menu are fried chanterelles.

For the summer special, Chef sommelier Denis Leontiev recommends wines from the restaurant's collection of more than 450 labels with an emphasis on key wine regions of Europe, and chef bartender Daniil Manusiants suggests continuing the evening with specialty drinks: grape Apple Tiny Magritte, grapefruit Campari Paloma, peach Therapist and other cocktail items. maps.

Chef Leonid Konobritsky's signature menu is already available at the Magritte Restaurant, including on the new veranda with panoramic views of Zaryadye Park and the historical center of Moscow.