Avant-garde cuisine of Western Siberia.

We talked to sous-chef Stanislav Timofeev about the concept, suppliers and future plans of the Tomsk restaurant, which embodies the idea of the Swedish Fäviken.

1. Tell us in a few words about the concept of "Kuhterina".
   We position ourselves as a restaurant of avant-garde Siberian cuisine. We promote locust and complete rejection of basurman products. We work with farmers and local fishermen, with hunters. There are a couple of collectors: one, for example, deals exclusively with nettles. Prepares it in the spring: collects, dries, makes a mixture. For bread , pancakes, noodles, dumplings.
   They thought they wouldn't understand. The people here are not used to this. But as the first week after the opening showed-they are interested. We communicate not only through food, go out into the hall , talk about the concept. In General, the audience has already been found.

2. Who in the team?
   Chef Rodion Perestenko, he trained under Anatoly KOMM, worked in the town's oldest restaurant — the Slavyansky Bazaar, was the Executive chef establishments original cuisine. And I turned down an internship at Hertog Jan, Belgium, 3 Michelin stars, in favor of this project.

3. was it Difficult to find good products?
   We knew that products and suppliers would be hard to find. Local farmers were reluctant to contact. But over time, came to hunters and fishermen with adequate prices. The fowl are grown here by us.

4. And the staff in the kitchen?
   Staff had to recruit mostly from inexperienced, some were taught from scratch. The main selection criterion was the interest in the development, promotion of Siberian products, the concept and just burning eyes. The kitchen employs 15 people every day. Given that the hall is only 60 seats.

5. Tell us about the menu. Is it completely original or is there a place for ordinary dishes like Caesar?
   No Caesars, not even a Guinea fowl.
   Menus were made up of what was found in farmers/fishermen. For example, the caret Krasnoyarsk deer with stewed in wine with raspberry and pear sauce from viburnum. Make julienne of Rapana with porcini mushrooms and chips from buckwheat and spelt, serve Sakhalin scallop with mashed fennel and leek (grown in the Tomsk region). There is also a local trout, it is brought alive, with sea buckthorn sauce and snow from parsley.
   Or one of the desserts: "not tangerine" with gingerbread ice cream.

6. do Regular guests go?
   Naturally, many have already been fed .

7. In General, can already be called a success?
   It has a future and can be called successful. We are now engaged in the construction of the garden with their vegetables and their herbs. In April, we will deal with the site. We will be completely Autonomous from suppliers and the market by the summer.
   Now we are making a short 20-minute film about the concept, the restaurant and the team — I will share it as soon as it is ready.