Best Magazine Of Haute Pâtissere

Alexey Grebenshchikov Chestnut Desserts with honey Plated Desserts Recipes so good #24

Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by Alexey Grebenshchikov

Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by Alexey Grebenshchikov

Sumptuous and majestic, the city of Saint Petersburg treasures a splendid past as the capital of the  tsars of the Russian Empire. In tune with that sumptuousness, the city’s haute cuisine has so far been characterized by luxury on and off the plate. However, and following the path of world gastronomy, things are also changing in the Russian city. Today, luxury is understood in another way, moving away from palatial exuberance to focus on other values such as the personality of the gastronomic experience or the exaltation of the product. This path has already been taken by new restaurants of great interest such as Bourgeois Bohemians, opened in 2018 and run by the Grebenshchikov brothers, Artem and Alexey, the first dedicated to the savory part of the
menu and the second successfully leading the desserts station.

 

“I believe that the future will be reserved for easy and healthy desserts. We’ve already noticed this in the preferences of our guests, and I think that the tendency will continue”

 

The desserts that Alexey Grebenshchikov bets on are fresh, light, healthy and far from superfluous, but at the same time, and as we can appreciate in so good # 24, they reveal themselves as elegant and complex in terms of flavors and textures. Alexei himself points out: ‘we always are looking for a balance between lightness and taste, because taste is a priority for us. We also pay great attention to creativity and the aesthetic part of desserts.’ In fact, the pastry chef is positive that ‘more and more people are attracted by a healthy lifestyle, and they have become more conscious about nutrition. I believe that the future will be reserved for easy and healthy desserts. We’ve already noticed this in the preferences of our guests, and I think that the tendency will continue.’

Regarding one of the creations he showcases in the magazine and that we bring you here today, he introduces it:

‘I’d highlight the use of chestnut honey, since it took the most time and effort to create it. Since my childhood, I’ve liked honey and always wanted to make a creative dessert with this product, although with low sweetness. We developed it for a very long time, constantly tried many options, always without rest. As a result, we got a balanced, multi-component dessert with an interesting combination of tastes and textures. Also, for this dessert, we came up with a honeycomb decor that is made from dehydrated lime jelly. It adds an extra crispy texture and a great visual effect to the dessert, but it also balances the sweetness with its acidity.’