A restaurant critic spoke of the need to improve Russian cuisine, it must be "cunning, smart and technologically advanced". We need to move away from "sets" of dishes with which foreigners associate Russia. Restaurant critic and publisher of the guidebook "50 Best Tastes of Russia" Dmitry Alekseev talked about this on the radio station "Moscow Speaks". Many chefs, starting with Anatoly Kom, say that Russian cuisine should move away from the "herring-vodka" set. Otherwise here [to Russia - approx. GM] No one will go. This bunch of stupid rednecks are killing our art. What space are we talking about if we eat like pigs? We must have something cunning, smart, technologically advanced, must have complex production. We have so much cheese alone for breakfast. We have cheeses for which we brought 18 medals from France last year.

A restaurant critic spoke of the need to improve Russian cuisine, it must be "cunning, smart and technologically advanced". We need to move away from "sets" of dishes with which foreigners associate Russia. Restaurant critic and publisher of the guidebook "50 Best Tastes of Russia" Dmitry Alekseev talked about this on the radio station "Moscow Speaks". Many chefs, starting with Anatoly Kom, say that Russian cuisine should move away from the "herring-vodka" set. Otherwise here [to Russia - approx. GM] No one will go. This bunch of stupid rednecks are killing our art. What space are we talking about if we eat like pigs? We must have something cunning, smart, technologically advanced, must have complex production. We have so much cheese alone for breakfast. We have cheeses for which we brought 18 medals from France last year.