The international gastronomic project FROM RUSSIA WITH TASTE has been launched in Russia
The platform presents the cuisines of Russia’s peoples in 20 languages and introduces foreign chefs to Russian dishes, ingredients and gastronomic traditions. The project was created by Alexander Sysoev, founder of the GreatList restaurant guide, with the support of Discover Russia, the Centre for Strategic Research and the Ministry of Economic Development of the Russian Federation.
The platform already features nearly 30 dishes of Russian cuisine from five regions – from borscht, pelmeni, blini and beef stroganoff to buuz, echpochmak, sugudai, indigirka and Ossetian pies. Each dish is presented not merely as a recipe but as part of a cultural history, with an account of its origins, ingredients and cooking technique, while many entries are accompanied by recommendations from well-known Russian chefs, including Vladimir Mukhin, Andrey Makhov, Evgeny Kuznetsov, Vlad Piskunov and Nikolay Bobrov. The project is conceived as a continually expanding international gastronomic library; the next layer will comprise bespoke culinary routes through Moscow, St Petersburg, Kazan, Sochi and Vladivostok, bringing together restaurants, landmarks, urban spaces and accommodation recommendations.
From Russia with Taste is aimed primarily at a professional audience. The platform is designed to help chefs abroad understand the origins of dishes, their cultural context, the ingredients involved and the methods of preparation. Each recipe comes with step-by-step instructions, recommendations from Russian chefs and supplementary materials.
A separate section is devoted to gastronomic routes across Russia. In the first phase, these cover Moscow, St Petersburg, Kazan, Sochi and Vladivostok. Each route brings together restaurants, sights and accommodation recommendations.
The idea behind the project extends far beyond a simple introduction to individual recipes. From Russia with Taste sets out to present Russian cuisine to an international audience as an integral part of the country’s culture, while at the same time linking gastronomy with travel across the regions.
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