Dinner for four hands: Ilya Zakharov and Enver Dzhemilov

One evening, two chefs and six signature dishes – the Brunello restaurant invites you to an exclusive set dinner. On September 27, two brand chefs will combine their imagination and surprise guests with a conceptual four-handed dinner. Ilya Zakharov and Enver Dzhemilov will present a joint menu.

Evening menu

• Bluefin tuna, pipirrana (Enver Dzhemilov)
• Beef, bone marrow, black truffle (Ilya Zakharov)
• "Snacks" oyster croquette / Jerusalem artichoke, langouste, foie gras / jamon dashi, black chanterelles (Enver Dzhemilov)
• Sultanka, vegetables, mushrooms (Ilya Zakharov)
• Aged rib with dauphinois potatoes, plum and sage (Enver Dzhemilov)
• Tonka bean and fig ice cream (Ilya Zakharov)

Ticket price: 10,000 rubles - gastronomic set Wine accompaniment is paid additionally: 5,000 rubles.

Dress code applies.

Guests are welcome at 19:00.

The number of seats is limited, so we recommend purchasing tickets in advance. See you at the Brunello restaurant!

18+, PASSPORT REQUIRED

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The culinary evening will be built on a dialogue of two gastronomic approaches. Ilya Zakharov, brand chef of the Krasnaya Polyana gambling zone, masterfully combines motifs of local dishes, European and Pan-Asian classics. Enver Dzhemilov, brand chef of the top Moscow restaurants Pathos, El Pimpi, Yug 22, Lou Lou, Khoroshaya Devochka, is distinguished by bright Mediterranean accents in his signature cuisine. At this dinner, the chefs will introduce guests to six courses of dishes, each of which is prepared using modern techniques.

From the very first notes, guests will be treated to a culinary journey. Let's start with Spanish Andalusia and the Atlantic - with the most tender bluefin tuna and pipirrana sauce. The gastronomic palette will be complemented by crispy oyster croquette and an amazing combination of langouste with foie gras and Jerusalem artichoke, as well as traditional Japanese dashi broth made from jamon and black chanterelles. For lovers of meat gastronomy, we will offer aged rib with dauphinois potatoes with plum and sage.

The professional tandem of two chefs will not leave anyone indifferent. Get ready to go on a real gastronomic voyage! Wine accompaniment will help make the evening even more refined and reveal the notes of each dish of the signature cuisine.