Friday, March 29

“Chef of the Far East”: Egor Anisimov

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I wanted to be a chef from the very beginning, and then a chef. I love this profession because I like to bring joy to people. Cook food and watch how it pleases and satisfies people.
Egor Anisimov

The winner of the nomination “Chef of the region of the Far Eastern Federal District” within the framework of the award “CHEF of the YEAR” this year was the brand chef of the Vladivostok restaurant Zuma Egor Anisimov.

Restaurant Zuma

Egor trained in restaurants in Vietnam, China and Thailand, and also went on tour to the best Russian restaurants. Egor became the brand ambassador of the Pacific Russia Food project for the development of local cuisine in the Pacific regions of the Russian Far East.

A large pan–Asian restaurant in the Far East – Zuma, whose cuisine is run by Anisimov – is one of the most titled restaurants outside the two capitals and a business card of the Far East.
In 2017, it was recognized as the best regional restaurant by the restaurant award of GQ magazine and entered the list of the 100 best Russian restaurants of the SPOON guide. The restaurant’s menu features local Far Eastern seafood, including crab dishes and halibut on a pear in truffle sauce, which have long become iconic Zuma dishes.

Halibut on a pear

To date, it ranks 33rd in the ranking of the best restaurants in the country according to the All-Russian Restaurant Award WHERETOEAT RUSSIA. In addition to this, Zuma is the annual winner of three stars 2017/2021 for the wine list of the independent award RWA (Russian Wine Awards).

The hallmark of the restaurant is the freshest seafood that is brought daily: scallop, oysters, trepang, hedgehog, bluefin, salmon, squid, mussels, shrimp, crab.

Pickled trepang with glass vegetables

As well as the exotics of the South seas: trumpeter, anadra, guidac, mussels, algae and the best wines from around the world.

Mussels in cream with garlic and paprika with Asian flavor

Working at the junction of Asian, European and Russian traditions, Egor Anisimov creates his own author’s cuisine, for the sake of taste and presentation of which guests are ready to fly to the other end of the country.

So, in July of this year, Zuma hosted the All–Russian festival of Far Eastern scallops “On the Crest!”, the main inspiration of which was the idea of unity and mutual assistance, when restaurants from all over the country – from Vladivostok to Kaliningrad – go hand in hand, develop gastronomy together and experiment with tastes. It is no coincidence that the logo “On the Crest!”-2022 became two hands, which symbolize a strong relationship between restaurants and a close connection, even if they are separated by thousands of kilometers.

Festival menu

The main objectives of the festival were the development of domestic gastronomic tourism, attracting new guests to restaurants, as well as improving the professional level of chefs and sharing valuable experience between them.

And the scallop itself is not just a product for Anisimov. Here ‘s how he speaks about its preparation:

For me, the scallop is a symbol of Primorye and the Far East, it is the taste of the ocean in one shell. Everything is fine in it: low calorie content, balanced protein-fat composition, easy digestibility and richness of taste. And in combination with the simplicity of cooking, the scallop becomes an ideal product for the festival.
I like to eat it steamed from the aquarium without any sauces. This is how you can enjoy a delicate sweet taste.

At Zuma, the festival menu was marked by iconic dishes created by Egor’s talented hand.

Sugudai from a scallop

Sweet smoked seaside scallop with spicy pineapples, refreshing radishes and cherry tomatoes. Korean Jenjani sauce and freeze-dried strawberries decorate the taste of smoking.

Scallop with mashed green peas and carrot mousse

Dried seaside scallop on the shells, which gives a new taste to the combination of creamy lemon sauce, green butter and red caviar.

Scallop with mashed green peas and carrot mousse

The steamed sweet scallop is fried on both sides until golden brown to preserve the juiciness and naturalness of taste, served with tender carrot mousse and green pea puree with pistachio and decorated with celery ashes.

Dessert “On the Crest!”

A gastronomic dessert that combines the tastes of the sea and modern technologies of confectionery art. The leaves of the scallop are made of tulip dough with the taste of wakame, scallop ice cream symbolizes the most delicious element of Far Eastern seafood, and orange panna cotta is associated with gonad, while the scallop mantle is made of yuzu marmalade.

It is also worth noting a variety of hot dishes in Zuma, including, for example, a rich soup with enokitaki mushrooms, oyster mushrooms, shiitaki and pai potatoes, decorated with airy rice.

Tender beef cooked over an open fire – with fern and shiitake mushrooms.

Dried stroganina from tender roe deer meat. Served with crispy kohlrabi marinated in lemon juice.

Sour cream mousse with pine nuts and lingonberry confit. Decorated with jam from cones.

If you have the opportunity to be in Vladivostok, then you should definitely look at the light in Zuma and try the real taste of seafood delicacies.

 

Author of the article: Varvara Kartushina

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