Themed Meals at the Zozulinsky & Potseluev Meat Atelier

We host these meals only occasionally, and no two are quite the same. Think of it as our take on a meal at the farm: a small group of guests, a working meat atelier, great ingredients, live fire and the team who work here every day.

This is neither a course nor a restaurant tasting menu. There is less theory and technical detail, and more focus on food, tasting and cooking over live fire. For a few hours, we open the atelier and show it exactly as it is.

We’ll visit the dry-aging rooms and talk about meat, fermentation and different aging periods. There will always be tartare and our own charcuterie on the table. The rest of the menu changes from one meal to the next, depending on the season, the ingredients available and what we feel like cooking.

The steaks come from different cuts, cattle breeds and aging periods. We cook over charcoal and wood, work with live fire and deliberately avoid following an overly strict script.

Sometimes we bring out ingredients and offer private tastings that we wouldn’t normally share with a wider audience. That’s the point of these meals: to see the process from the inside, rather than just be served a finished dish at a restaurant table.

WHAT TO EXPECT:

• A visit to the dry-aging rooms and an introduction to the working meat atelier;
• Our own charcuterie and tartare;
• Seasonal starters;
• Steaks aged for different periods, from both classic and alternative cuts;
• Cooking with charcoal, wood and live fire;
• An open conversation about meat, aging, produce and everything that normally remains behind the scenes of a restaurant.

Only 10 places are available.

Duration — approximately 4 hours.

Atelier location: Yeldigino village, Pushkino, Moscow Region.

Next meal — November

RUB 42,000 per guest — generous portions, no strict limits, and plenty of hedonism.