Meet the main culinary premiere of October: "The Edges of Taste", a four-handed gastronomic dinner. Artyom Avtandilian, chef of the Brunello restaurant, and Andrey Gryazev, brand chef of the Baran Rapan and Fettuccine restaurants, will present 6 dishes in an author's approach, where the central theme is taste.

The menu, in the best traditions of Brunello restaurant's gastronomic dinners, consists of unique dishes created especially for this evening. Unexpected textures and bold experiments by chefs, local products and seasonal fruits, understandable tastes in new readings – all this awaits the guests of the social evening.

We suggest you get to know the chefs better:

Since childhood, Artem Avtandilian loved to experiment: at the age of 12, he baked puff pastry zucchini with cheese and herbs for his loved ones. Since then, the desire for research has always accompanied him: new dishes are often born by chance - from bold combinations and trial and error. His credo is simple: "Taste is always at the top. Everything else is just a supplement."

Andrey Gryazev was born in the village of Losevo - Kavkazsky district of Krasnodar Krai. Hence, an excellent knowledge of local specialties, a deep understanding of the mentality of Caucasian people and the southern mood in cuisine and other aspects of life. Andrey's family carefully preserves the traditions associated with cooking, so working in the kitchen is his life's work.

A dinner with your loved ones, a date with your loved ones or with yourself, a meeting with friends – the "Facets of Taste" will harmoniously complement any scenario and make the evening of October 24 special. See you at Brunello Restaurant!

Evening menu:

• Brioche with sea urchin caviar and black truffle (Andrey Gryazev)
• Chardonnay Reserve Chateau de Talu
• Beef with crispy potatoes (Artem Avtandilian)
• Cabernet Sauvignon Reserve Chateau de Talu
• Quail with pumpkin and grapes (Andrey Gryazev)
• Clairet Chateau de Talu
• Black cod with oyster sauce (Artem Avtandilian)
• Sauvignon Blanc Reserve Chateau de Talu
• Stewed lamb with mushrooms and corn porridge (Andrey Gryazev)
• Shiraz Reserve Chateau de Talu
• Strudel with quince, plum and tonka bean ice cream (Artem Avtandilian)

Ticket price: 10,000 rubles, includes a gastronomic set and wine accompaniment.