The task
To organize a gastronomic trip across Baikal for a family of five people.
The customer took as a basis our summer program for the south of Baikal and added some options:
- Individual menu with Siberian-Baikal features
- Two nights in tents on Mountain Mamai
- Helicopter tour with an inspection of the western shore of Lake Baikal and the islands of the Strait Maloye More
- Visiting the sources in the villages of Arshan and Zhemchug
- Jet skiing
- Fishing with an instructor
- Culinary masterclass
17 days before the start
Sources of Arshan and Zhemchug
The villages of Arshan and Zhemchug are known for their mineral springs and picturesque mountainous terrain. Here is clean air, walking trails and spa treatments based on mineral waters.
First, we stopped at Zhemchug, looked at the pools with thermal water and bathed. Taking into account that in July there may be a lot of people, we discussed with the owner of the pool the possibility of a private visit.
To Arshan we needed to bring our chef. We agreed with the hotel administration to rent a kitchen. In order not to carry extra staff we asked a hotel maid to wash dishes. For the chef, we made a photo of the kitchen equipment.
16 days before the start
Camping installation
We climbed Mamai Mount on foot for 1 hour and 15 minutes. The first half of the road is a forest road with almost no slope. The second is a rocky rise of 30–40 degrees. It's hard for an untrained person to walk. For guests, on safety, we planned to put an SUV on the half way. If they get tired they can go by car.
Despite the opportunity to live on Mamai in comfortable conditions, with shower, toilet and Internet, the guests wanted to spend the night in a tent. Meals were planned to be organized in the cottage. For cooking the planned menu, the chef needed civilized conditions: oven, stove, mixer and fridges. During the revision of the kitchen, we found out that we had to deliver in addition: fridges, stove, thermo-pot, dishes and textiles for serving the table.
We did not find an even area under the tent. The terrain is mountainous, there is a slope everywhere. In case the guests change their mind to live in a tent, we booked a cottage.
14 days before the start
Test of a new airboat
Previously, the transfer of the group to the Sobolinie Lake took 2–2.5 hours in one direction. The capacity of the airboat did not allow transportation of more than five people and the group had to be divided into two parts. In this season a new airboat was built, with a more powerful engine. The number of passenger seats increased to nine. We tested it and checked the path to the lakes.
To Sobolinie Lakes there are two paths — old and new. The new is more difficult — many climbs, rocks, crossings over streams and rivers. The old path is more comfortable — flat, there are only a couple of sharp descents and ascents. Due to the fact that it has not gone for a long time, we needed to clean it from the bushes and fallen trees.
Preparation of food
To organize meals on an individual menu throughout the route, it was required:
- Choose chefs
- Calculate the grams of dishes and prepare a list of products
- Make a revision of all kitchens along the route and make a list of missing equipment
- Design the menu taking into account the conditions of transportation and storage of products
- To think over logistics of delivery of chefs, the equipment and products
First, we divided the menu into separate products, with an expiration date of 3 to 7 days. Then, we made preparations using sous vide technology, Cook and Chill, Cook and Frost and packed in a vacuum with barrier properties. This allowed prolonging the life of the products without loss of quality in the texture and use of preserving substances.
Prepared products leveled the floating schedule of guests. Chefs if necessary, were ready to give dishes on the menu for half an hour. Even if it is a leg of prolonged cooking, and in the kitchen, there is no oven.
The whole route was divided into three stages and took a separate chef for each stage. At the base of Russian Railways, we sent Alexander — the chef-pedant. He needs a kitchen with running taps and electricity, and in the refrigerator should be not higher than 6 degrees. We checked the first reaction of the guests on him.
Igor went to Mamai, who can quickly navigate in harsh conditions. Mamai is a place where it is very difficult to access and it is not technically equipped and in addition, there is no connection. Anything he could take with him would fit in the back of the SUV.
Nikita is the chef of the trip went to the last location in the Village of Arshan. By the time we already knew that the head of the family fell in love with omul, his wife does not eat fish, children love meat. Complaints were only on the amount of food — it was cooked too much. We also noticed that the guests do not have a habit of service staff. Later chefs began to leave the laid table and go.
When we served the guests all the chefs were said, “Do not be afraid of the guest but keep the distance. Imagine that you cook for your close people, but don't go over to personalities.” During the first lunches and dinners, we observed their preferences. The information was analyzed and we adjusted the menu in parallel. We were ready that we could be told, “It's not right, everything needs to be changed.”
The guests liked a warm salad with a duck breast. The head of the family said, “Salad is superb with a very tasty and simple dressing.” It was important for me to get at least one emotion “Wow!” And I got it.
Nikita Dubrovin, the chef of the trip
Preparation of transport
In the program, 18 units of equipment were used — 12 basic and 5 auxiliary. Basic were for guests and auxiliary for the things and the team.
- Mercedes Sprinter — 2
- Speedboat Parker 660 Weekend — 1
- Speedboat Trident Solo 900 — 1
- Jet skis Yamaha VX Cruiser — 3
- Airboats — 2
- Prepared SUVs of Nissan Safari — 3
- Passenger cars — 4
- Helicopters — 2
Day 2
Ethnographic Museum Taltsy and the Village Listvyanka
The guests had breakfast and got into the minibus. In Taltsy we arrived exactly at 10:00. We gave the group to the guide, and we went to check the readiness of the pies for tea drinking. Before lunch at the merchant's estate, guests had time to walk around the museum and take a masterclass in the pottery workshop.
After the Museum we went up to the Observation Platform Kaman Cherskogo and visited the show with trained seals. Then we had to go by boat to the Recreation Center of Russian Railways but the weather began to deteriorate. A wave rose. In order not to risk, we shortened the waterway and traveled half way by car. On the boat, guests moved to the Village of Kultuk. By the time of arrival at the base, everything was ready: bath attendant, fishing instructor, jet skis. After placing in the rooms, the chef served dinner.
Day 4
Hiking on Sobolinie Lakes
After an early breakfast, the guests boarded the boat and went to the Village of Vydrino.
Two hours later they arrived at the place where the airboat was waiting for them. The group accompanied by guides climbed up the river by an airboat. Before the start of the hike, the guests were instructed and got backpacks for personal things.
We had a time limit — until 13:30 the group went to lakes, from 13:30 to 15:30 rest and lunch, from 15:30 to 18:00 the return road. It was important to have time to go down to the airboat before dark.
This time we did not have time to reach the Sobolinie Lakes. We made lunch and dinner on the river bank. For dinner, the group stayed at the hotel at the foot of the Sobolinaya Mountain.
Days 8–9
Arshan Village
At 10:00 we left the hotel to the Village of Arshan. On the way we visited the only station in the world, entirely built of marble. We reached Arshan for 2.5 hours. The guests accommodated in the rooms and went for dinner.
After dinner, the guests were taken to the phyto barrel. At the same time, a thunderstorm began. One of the lightning struck a nearby transformer. The lights went out all over the village. As an alternative to phyto barrels, guests were offered a massage.
Our hotel was also without electricity. To cook the planned dinner, we bought for the chef two gas stoves. By dinner, the repair service restored the transformer.
The next day the guests visited the Village of Zhemchug. It is a 40-minute drive from the Village of Arshan. Unlike the cold mineral springs of Arshan, there are hot springs. Water is supplied to outdoor pools. On the way back we drove into the place of the descent of a powerful avalanche. After dinner, guests again went to massage and phyto procedures. In the evening, they visited the Buddhist datsan and the market of medicinal herbs.
Documents of program