In Russia, for the first time, Joust appeared on dishes of traditional Russian dishes - but the document was perceived more as a guide to traditional cuisine, and not a mandatory collection of recipes. Restaurateurs responded to the initiative enthusiastically: some believe it is useful for preserving gastronomic traditions, others point out that the standard does not contain maps and technological lessons and is not expected to affect the work of chefs. The standard, published by Rosstandart on November 13, includes descriptions of 132 dishes - from borscht and fire cut to the historical and modern Olivier. GOST is voluntary, in the next edition they plan to describe about 300 dishes.

In Russia, for the first time, Joust appeared on dishes of traditional Russian dishes - but the document was perceived more as a guide to traditional cuisine, and not a mandatory collection of recipes. Restaurateurs responded to the initiative enthusiastically: some believe it is useful for preserving gastronomic traditions, others point out that the standard does not contain maps and technological lessons and is not expected to affect the work of chefs. The standard, published by Rosstandart on November 13, includes descriptions of 132 dishes - from borscht and fire cut to the historical and modern Olivier. GOST is voluntary, in the next edition they plan to describe about 300 dishes.