When a “dream team” of renowned chefs from Moscow’s “Ikra” gastrotheater takes the stage, they ignite the passion and admiration of the audience. This culinary extravaganza, presented by twelve talented hands, showcases the best of their creative gastronomic talents. Vladimir Mukhin, Anatoly Kazakov, Lykarion Solntsev, Denis Lim, Ilya Kokotovsky, and Gleb Shelomanov feature a carefully curated selection of dishes from their signature menus, interspersed with delightful surprises, witty jokes, and even a few playful pranks.
Dream Team — a culinary project in the format of Chef’s Table by White Rabbit Family, has garnered immense popularity among the capital’s gastronomes, and it’s evident. Seats for this exclusive event sell out long before each performance, and the set is available only once or twice a month.
The interior of the “Ikra” restaurant exudes a sense of restraint, featuring brick walls, minimalist furniture, and subdued lighting that emphasizes the table. Designed to accommodate 16 guests, the restaurant’s layout ensures that nothing diverts guests’ attention from the culinary perpetrations and their skilled creators.
The Dream Team set menu is a delightful surprise, as guests discover its contents only when they take their seats at the table. This unique culinary experience is based on seasonal and rare ingredients, some of which the chefs themselves bring back from their travels, eager to share their culinary discoveries with their guests.
So here we are — six renowned “magicians” grace the stage, showcasing their extraordinary talents in a unique format. Each presentation is accompanied by captivating stories, fascinating facts, and of course, side-splitting jokes. This isn’t just a show of skill; it’s a delightful blend of professional expertise and a remarkable sense of humor, as the audience is treated to the enchanting performances of these masterful entertainers.
Vladimir Mukhin’s dish, PEACHES WITH JAMÓN AND TOMATO WATER, opened our set.
Vladimir brought back the jamón iberico from his trip to Ibiza, and the dish was accompanied by freshly baked bread, which was ideal for dipping in the tomato water.
Anatoly Kazakov, continuing the “tomato story,” presented TOMATO CARPACCIO WITH BOTTARGA AND RED BERRIES.
Anatoly complemented slices of juicy, ripe tomatoes from the Tula region, which had been lightly charred, with two types of figs. Strawberries and wild strawberries were combined with tarragon leaves and grated bottarga to elevate the dish to a whole new level.
Ilya Kokotovsky took the stage and presented guests with BROCCOLINI IN SALT.
The Broccolini florets were baked in a salt crust and linden leaves, infusing them with an incredible aroma that instantly filled the entire gastrotheater. Served with scallops and ikura (fish roe marinated using Japanese techniques), and complemented by a creamy espuma.
In the set menu, the quality of the products used is crucial, but so is the skill and artistry of the chefs. Each chef amazes guests with their virtuosity, and the entourage — visual and sound effects, tableware, serving style, and all sorts of details further enhances the emotions of the audience.
Gleb Shelomanov’s RABBIT KEBAB WITH MUSHROOM RAGOUT also caused quite a stir. Firstly, because the Kebab was made from rabbit, which is unusual. Secondly, it was presented in an extraordinary manner, with an abundance of greens, placed on salad leaves instead of flat bread.
Between courses, we were served an entremet made from toasted Borodino bread, unrefined sunflower oil, and a thin slice of lard. Of course, accompanied by a glass of wheat distillate.
The next course was TATAKI FROM REINDEER IN KOJI, a minimalist dish that showcased the perfect harmony between tender cuts of reindeer tenderloin and marinated strawberries.
BLACK COD HUSK. Denis Lim took the stage, and the hall was filled with a mesmerizing display of flames. Before the audience’s eyes, black cod was magically roasted in corn husks to the rhythmic beats of fiery Asian music.
Likarion Solntsev’s culinary masterpiece, QUAIL WITH MISO AND MULBERRY, presented a unique and visually appealing dish.
The quail was served in two distinct parts: the breast was accompanied by a delightful combination of white cabbage and niccolini, all infused with the sweet and tangy flavor of mulberries. On the other hand, the glazed leg of the quail was served with a refreshing slice of lime, adding a zesty twist to the overall taste experience.
It’s dessert time, and Gleb Shelomanov graces us with FOIE GRAS ICE CREAM WITH ROASTED CHERRIES. This gastronomic delight is elevated with an elegant touch of sea salt flakes, adding a symphony of flavors to the palate.
As the curtain falls, each guest is presented with a gilded plate with WAGASHI IKURA — delicate snow-white mochi filled with a generous helping of sturgeon caviar. This exquisite combination is destined to be etched in your memory for a long time.
Ticket price — 25 000₽
*A wine pairing can be ordered separately to complement the set (not included in the set price)
IKRA
Address: 5 Bolshaya Nikitskaya street, Moscow
Opening hours: Mon – Sun: 13.00 – 23.00
Instagram: @ikra_gastrotheater_moscow
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
