Food

New dishes “with history” have appeared on the menu of the Schengen restaurant, which opened in the summer on Kirochnaya Street.

Icelandic trout soup with shrimp and cream

The owners of the establishment - co-founder of Terminal Bar on Rubinshteina Street Pavel Steinlukht and marketer Daniil Berezovsky - together with chef Mikhail Martynenko (ex-Domina Prestige Hotel, "Pug", "Noble Nest") sought to create a compact but carefully crafted "international" menu . It contains dishes of Russian, French, Scandinavian, Jewish, Thai cuisine, as well as original recipes. Some dishes - such as oven-baked pasta with bechamel sauce and cheddar and parmesan Mac & Cheese - can only be tasted at Schengen.

According to the project’s ideologists, new recipes appear on the menu thanks to the guests and friends of the restaurant. “Many of us lived abroad,” says Daniil Berezovsky. “We have friends from different countries who love to cook and often come to visit. If everyone brings an authentic recipe, the menu will be dynamically updated naturally.”

This is how a salad with fried brisket, Camembert cheese and croutons appeared in Schengen (the recipe was brought from France by PR manager Anna Stupitskaya, who lived there for several years) and Icelandic trout soup with shrimp and cream (a year ago in Iceland he brought Pavel Steinlucht, according to him in his own expression, “to a state of catharsis”). The soup is served with a “thimble” of aquavit, a popular northern European schnapps, which can be drunk on its own or added directly to the plate.

Almost every dish on the new Schengen menu has its own history. So, the idea to include soup with matzo ball dumplings came to Daniil Berezovsky, who tried Matzo Ball Soup in the USA, and Pavel Steinlukht’s father, conductor Arkady Steinlukht, who once had soup with “kneidlach” from matzo, was called in to help the chef grandmother cooked. The recipe for tabbouleh salad from couscous and vegetables was borrowed from Moroccan friends and “rethought” by Mikhail Martynenko. And he brought Thai curry and Tom Kha soup from Thailand, where he took part in gastronomic competitions, beating his Thai colleagues in culinary turns.

According to recipes from guests in Schengen