It seems to me that the best way to remember a chef is when his dishes continue to live on after him.
That evening, we prepared our own variation of tartare — with cognac and anchovies.
It was a great honor for me to take part in this event, to meet the guests, to share a bit about my journey, and perhaps to plant a seed of new motivation in someone’s mind.
Thank you to the Moskva cinema for the invitation and for the wonderful evening.
