Depending on the selected region, our chef will develop a menu based on local products, and then adjust it to your preferences. In the menu of your trip, you can add any dishes that you have seen in cooking shows or just dreamed of trying for a long time.
Below is a part of the gastro tour menu that we conducted last summer on Lake Baikal. For 12 days, guests changed 9 locations and tried Siberian-Baikal cuisine from 3 different chefs. A total of 112 dishes and snacks, accompanied by 32 drinks. For each dinner, the Invisible sommelier team chose the wine.
MONDAY
BREAKFAST
- Oatmeal porridge with currants and apples
- Cottage cheesecakes with honey, sour cream and strawberry jam
- Omelet with fresh vegetables and Feta cheese
LUNCH
- Bukhler on lamb shank with cheese from Baikal Cheese Factory and fresh herbs
- Meat slicing
- Sagudai from omul with three sauces to choose from (soy sauce, fish sauce with chili and black pepper)
- Salad with seasonal vegetables with green cheese
- Homemade mushrooms and ginger mushrooms with sour cream and onion
DINNER
- Pike balls with omul caviar sauce and sour cream
- Beef steak in Demiglace sauce with cranberries and mashed potatoes
- Caesar salad warm served
- Siberian pickles of summer fast salting (tomatoes, cucumbers, cabbage)
- Salad with beetroot, orange, baked sweet pepper, pumpkin seeds and Feta cheese with sea buckthorn oil
- Homemade oatmeal cookies
WINE
- Trabener Wurzgarten Riesling Kabinett, 2014, Germany, white semi-sweet
There are so many crispy apples and sweet corn in this Riesling that your head is spinning. Exquisite sourness — so you do not immediately recognize the semi-sweet.
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TUESDAY
BREAKFAST
- Eggs Benedict on toast with tomato, lightly salted sea trout with herbs
- Pancake with cottage cheese, cedar nuts and chocolate sauce
- Fruit plate
- Taiga tea
LUNCH
- Soup with white mushrooms and chicken
- Venison “Lyulya” with mashed potatoes and Satsibelli sauce
- Taiga set (taffy, cedar roasting, honey in honeycombs, homemade confiture of forest berries)
- Lemonade with cucumber and lemon
- Tea with currant leaves
DINNER
- Beef Stroganoff from beef tenderloin in a creamy sauce with white mushrooms, served with buckwheat
- Omul lightly salted with young boiled jacket potatoes
- Pate of venison liver with cedar nuts, meat terrine with pistachio and prunes, canape with cold boiled pork and horseradish
- Fresh vegetables and herbs
- Spice lemon pie
WINE
- Antonin Rodet Rully 1er Cru Molesme, 2011, France, dry red
Burgundy Pinot Noir — open it, and then cherry jam, a bunch of herbs and a pile of leaves, and in half an hour — hot bread crust and smoke of the fire.
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WEDNESDAY
BREAKFAST
- Omelet from village eggs, cheese, greens, tomatoes and smoked bacon
- Pancakes with honey, cranberries and walnuts
- Compote of prunes and dried fruits with spices
LUNCH
- Chicken broth with croutons
- Roast beef tenderloin with eggplant and bell pepper
- Lightly salted cucumbers with poppy seeds, dill and garlic
- Cakes with raisins and cottage cheese
DINNER
- Baked lamb with Baikal herbs and vegetables
- Grilled vegetables, roasted on birch coals
- Pie Charlotte with apples and whipped cream
WINE
- Loimer Gruner Veltliner, 2014, Austria, white dry
Cool Gruner! The best wine in a pair of vegetables simply can not be found. Here an armful of garden greens, apples and a modest lemon, and even the most tender milk green peas.
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THURSDAY
BREAKFAST
- Scrambled eggs with smoked salmon and salad (for those who do not eat fish, bacon is served)
- Cheese plate from Baikal Cheese Factory with confiture
- Rice porridge with cream with raisins and dried apricots
LUNCH
- Julienne with white mushrooms, champignons, cream and rosemary
- Borscht of beef
- Salad with beef tenderloin and grilled vegetables, Brynza cheese and cedar nuts
- Basket of mini-pies (apple/cranberry, rabbit meat/mushrooms, cherry/chocolate, liver, sockeye)
- Berry fruit drink
- Traditional salty Buryat tea with milk
DINNER
- Venison (tenderloin) grilled with potatoes and mushrooms
- Salad with glazed duck breast, grapefruit, fresh vegetables and raspberry dressing
- Honey cake
WINE
- Weingut R&A Pfaffl Zweigelt Sandstein, 2013, Austria, red dry
Zweigelt is honest, full of cherries, a little tart and with peppercorn. It does not drown out the delicate taste of juicy steak.
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FRIDAY
BREAKFAST
- Homemade granola from oat flakes, honey, dried fruits and nuts
- Yogurt and milk for granola
- Omelet with herbs and tomatoes
- Vegetable salad
- Orange juice with pulp
- Fresh fruit
- Herbal tea
LUNCH
- Salad with fern and cedar nuts
- Shchi stewed with duck
- Roast beef with beef tenderloin with mashed potatoes from green sweet peas and carrot balls
- Draniki with red caviar and sour cream
- Pumpkin pie with nuts
- Orange lemonade
- Tea with melissa
DINNER
- Rabbit saute with mini-vegetables
- Chicken shashlik and grilled vegetables with sauce from black pepper
- Croissant, baked pear, ice cream with sublimed raspberries
- Tea with chamomile
- Black tea with thyme
WINE
- J. Bouchon Reserva Cabernet Sauvignon Rose, 2015, Chile, pink dry
There is a raspberry, petunia, a charmingly rotting strawberry, a light bitterness. Perfect with rabbit in cream sauce and raspberries.
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