Daniel park restaurant. "House of Quarenghi"
The interior of the Daniel restaurant fascinates with its decor. The main hall of the institution is decorated with painted arches, columns with clay moldings. The atmosphere of prestige in the restaurant is created by a high coffered ceiling, fresh flowers, Chinese national souvenirs, crystal and silver serving utensils. In general, New York's Daniel can be described as a theatrical-luxury French restaurant of a modern type with qualified staff and decor in the style of the Venetian Renaissance.
French Restaurant
The cuisine and menu of the restaurant deserves special attention. Modern French cuisine combines sumptuous ingredients (scallops, truffles, caviar) with airy interior textures. Only the finest and selected products are used for each seasonal menu, and the chef and his team are always happy to create a custom menu for you and your guests.Stuffed sea bass and juicy lamb ribs, combined with young carrots, baked in red wine, are especially popular in the Daniel restaurant.
The menu of a modern aristocratic restaurant includes a selected wine list, a range of non-alcoholic and alcoholic cocktails, a lunch menu, an afternoon tea menu, a dessert menu, a tasting menu and a specially designed vegetarian menu.
Organization of private events
The Daniel Restaurant provides a separate warm, cozy Bellecour Room for private celebrations, as well as a lounge bar where guests can enjoy a variety of original cocktails and sumptuous desserts. The Bellecour Room got its name in honor of the historic city square, which is located in the center of the hometown of chef Daniel Boulu, in Lyon.Moreover, in the restaurant you can order such significant events as weddings or anniversaries. You don’t have to worry about organizing and holding a holiday, because the elegant atmosphere, appropriate service and excellent menu will meet all your wishes. The French restaurant proudly bears the title of Honorary Michelin Restaurant and Honored Manhattan Restaurant.
The main hall is designed for 140 people. A separate private area, located next to the lounge bar, accommodates about 90 more guests for sit-down feasts and almost 150 people for a buffet table.
As for the price estimate of the wine list, it varies from $30 to $10,000. The seasonal menu, which consists of six courses, will cost about $155, while the price category of a regular three-course menu will not exceed $100.
A few words about ÉPICERIE BOULUD
.ÉPICERIE BOULUD belongs to
chef Daniel Buhl. This is a kind of cafe with the possibility of takeaway food. Épicerie Boulud is located on the Upper West Side of Manhattan at Broadway and 64th Street. Épicerie offers a wide range of soups, salads, sandwiches, homemade cheeses. The windows display an abundance of homemade delicacies, as well as seasonings selected by the chef himself and his trained team during their gastronomic journeys around the world.
During the day, breakfasts, lunches, a variety of flavors of ice cream, pastries, and fresh coffee are served here. In the evenings, the Épicerie is happy to offer its visitors an oyster menu paired with sparkling wines.
In addition, Épicerie offers its new online gift collection designed for real gourmets. More information you can find on the official website: store.danielnyc.com
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The restaurant called "Daniel" is conveniently located opposite Alexander Park, at the intersection of Srednyaya and Palace streets of Pushkin. The approaches to the restaurant look like a well-groomed noble estate: a pond with ducks, bridges, driveways, an openwork fence, a sea of rare flowers - in flower beds, in vases, in tubs. The similarity with the estate, however, is not surprising - once there was a summer residence of the sculptor Giacomo Quarenghi, the author of the Alexander Palace in Tsarskoye Selo, the Smolny Institute in St. Petersburg and a couple of dozen more legendary buildings. In the early 2000s, the Quarenghi estate was restored according to his own preserved drawings, and in 2007 a restaurant appeared here.
The interior inside is expensive and aristocratic, but without too much pathos. Everything is simple and elegant: snow-white tablecloths and chair covers, airy moldings on the ceilings, light white curtains, rare books and paintings, soft light from the sconces... On the tables there are laconic but beautiful dishes from the latest collections of famous brands. In addition to the main hall, there is an office with a more decorous atmosphere (similar to a library in a noble house), a covered gallery and a summer tent.
At the entrance, the administrator meets the guests, conducts a mini-tour of the restaurant. The presentation of each dish is preceded by a compliment from the chef, followed by a delicious meal. For appetizers - green salad with slicing beef, asparagus and avocado salad, baked quail in orange sauce, grilled tiger prawns with pineapple tartare, green asparagus, zucchini and avocado, and signature duck breast in honey baked in phyllo dough. For the first - asparagus cream soup with quail egg scrambled eggs or Jerusalem artichoke cream soup with fried scallops. The main section has a good selection of fish dishes and seafood - here are sea bass, and rainbow trout, and sterlet in white wine with gherkins and porcini mushrooms, and scallop flambé with melon and Galiano liqueur, and tuna steak flambéed in Cointreau. Meat and poultry are also present. For dessert - homemade marmalade, homemade cakes and ice cream. Overall, the menu is small but interesting. The presentation is almost always original, and the taste is very, very good. From drinks - homemade tinctures - cranberry and dill, and from non-alcoholic - branded tea with thyme (it is served with honey, jam and mini-cakes). st. Average, d. 2/3.
The new Formaggio restaurant on Gorkogo Street promises a complete immersion in the atmosphere of "delicious Italy". Is this so, we decided to find out from the manager of the institution - Daniel Araslanov, who, in order to launch a new project, exchanged London for Sochi.
- Daniel, tell us a little about yourself: where are you from, how did you get to our city?
I was born in Latvia, and more specifically, in Riga. Then he lived for a long time in England and the USA. If we talk about my profession, then I have a legal education - I am mainly engaged in business management. It was no coincidence that I ended up in Sochi, here I oversee a new project - the Italian restaurant Formaggio.
- Why did you decide to open a restaurant in Sochi? And not in Moscow, for example?
A combination of circumstances and good reviews about the city from our business partners. To be honest, the choice of the city was not determined by the desire to get into the post-Olympic season, but by the presence of reliable friends in Sochi. Plus, of course, the main role is played by the project itself and its presentation on the market.
- Is this your first serious project in Russia? Or do you already have a similar experience?
This is my first project in Russia. But I had experience of opening similar projects in England, in London. All projects, by the way, were very successful.
Why did you choose this particular location? For many Sochi residents, all establishments that are in close proximity to the station are associated with something base, not worthy of attention.
I don't agree with this. We analyzed this place for a very long time and came to the conclusion that this is where we will have an advantage. Firstly, it is the center, which means high traffic. Secondly, this area is actively developing, new establishments are opening here, the number of offices is growing, and, accordingly, the attractiveness of the place is increasing. Therefore, I am more than sure that this place will “shoot” soon. And finally, I believe that it is the institution that makes the reputation of the area, and not vice versa.
Do you position yourself as an Italian restaurant? But, to be honest, we did not notice anything Italian in the interior.
The design was completely developed by me in London, the main concept is to match the urban loft establishment. Separately, I would like to note our designer tables - they are easily transformed both into large banquet tables and into cozy tables for two. Also, our restaurant is conditionally divided into several zones, while each place is unique. Feelings and perceptions at our table with you are completely different from the next one, for example. However, in general, everything is very harmonious and not noticeable at first sight. Therefore, only after sitting in different zones, one can note this unique feature. As for Italy, it is in the kitchen.
- And who brought the design to life and how different is the result from the original project?
We have been looking for a design studio in Russia for a very long time. I personally spent more than one week looking for an adequate company in terms of price / quality ratio. In the end, my choice fell on Grani Studio. I liked this young and creative team, which amazingly brought my initial ideas to life. As for the changes from the original project, there were, of course, differences, albeit minor ones. I am very pleased with the result.
- How and by whom was the menu compiled? What did they focus on and did they take into account local taste preferences?
I must say right away that the menu is completely author's. Our menu includes traditional Italian items such as pizza, pasta, minestrone, antipasto and others. I will especially note our wine list - connoisseurs will be pleased. Plus, I studied the menu of local establishments and realized that the Black Sea cuisine is very attractive for Sochi residents. We could not get around this trend in our menu, so, of course, we have “sea bass fillet” and “Black Sea flounder”.
- Apparently, you are quite well versed in the "kitchen". Did you take part in creating the menu?
Undoubtedly. And my experience as a chef in the past helped me a lot in this. But at the same time, I do not beg the merits of our brand chef. By the way, about our brand chef. It was that rare case when you see a person and immediately understand that it is he who should work in your team as the “chief in the kitchen”, without any “buts”. I think we can really be proud of our brand chef, he does amazing things.
- What dishes can you highlight in your menu as "must have eat"?
Our Neapolitan pizza. Believe me, it is special, you will not find it anywhere else in Sochi. Her main secret is the dough, the recipe of which I brought from London. I also recommend taking advantage of our lunch offer - 3 dishes to choose from for only 500 rubles.
Since we are talking about the brand chef, let's talk about the restaurant team. Many Sochi restaurateurs complain that there are no professional personnel in Sochi. Do you agree with this?
I didn't notice it. I noticed the opposite. Many really want to develop, and not just serve a number, having received a salary. Specifically, our team, I think, is really the best. We have a great bartender who knows cocktails that have never been heard of in Sochi. We have an amazing pizzaiolo, which, in my opinion, is generally one of the best in the city. I am sure we have an excellent and professional team, which I am sure many will appreciate.
The restaurant has closed.
They took long, zigzag steps to get to know each other. Of course, as always, there is no one to blame but yourself. Over the past five years, I never bothered to look around the corner, in the face of a forbidding road sign. A few days ago, I was sure that the restaurant was located in Alexander Park, but on the uncelebrated anniversary, I had to turn off prejudices, turn on my mind and get to know each other.
In the pictures presented on the site, everything looks much fresher, I would even say more courteous. True, I heard that tents in the style of the great leader of the Libyan Jamahiriya are incomparable in the summer, but fortunately I happened to be born right in the middle of the most disgusting of all the signs of the Zodiac and the skeleton tents were pleasing to the eye because, merging with the wet light of yellow lanterns. The interior decoration is slightly tired, the floors are parquet, the floorboards are creaky, the curtains are French, the windows are historical, clouded by time and paint, snow-white tablecloths are casually covered with pollen from orchids. My second school on Zaitsev Street was exactly the same - clean, but not creative. I also remembered Repin's estate museum for some reason ...
The best bread basket I've ever had. Eight (!) species of cereals. Sticks, strips, with poppy seeds, with seeds, etc. etc. Salted oil. You can save money and overeat with some rolls. It will be shameful, but tasty and satisfying. They also give a compliment - Jerusalem artichoke soup in a glass and a sand rosette with mozzarella. A perfect dinner, I tell you! I would also like to drink free water ...
Scallop salad with fresh vegetables and mozzarella.
Creshon risotto with langoustine carpaccio and caper flour.
Black cod pavé on Parmesan shortcrust pastry and sweet peppers.
There are no revelations. There is a strong understanding that the Italian master competently performs his work. There are some non-critical doubts about the correctness of finding apple straws and corn kernels in Sicilian red tuna tartare with cucumber-yogurt sauce, but for that, the chef is the chef to show the world his vision of the subject. And if he is all so assimilated speaking Russian ...
Half a dozen "Gilardot" at a price of 380 rubles apiece. Oh dear, dear! I was lucky that I have a friend who gives me hope to enjoy this delicacy at a cost of 120 rubles. For the time being, it only inspires... Two extras are brought to the oysters - of course, wine vinegar and a novelty (for me) - grated tomatoes, also with a spicy component.
The service is a little tongue-tied, but all the advice, despite the prejudice regarding the policy of offering dishes from the waiter, is natural and does not cause any rejection. And on the escalope of foie gras with apples in caramel and mango sorbet, the cashier of Oleinikamana (it’s not me, it’s written on the check), in general, insisted harshly, for which special thanks to him. The hot appetizer was amazing. Sea salt crystals set off both sweet sorbet and caramelized roasted duck liver so correctly that you want such an aftertaste to last forever. But then comes the tiger prawn flambé with spinach and celery root puree, and the desire for the next aftertaste overwhelms with renewed vigor.
Prosecco Extra Dry - 2700 bottle. Rose wine 400 per glass. The prices are serious. 14100 with "tea" and wardrobe, but without dessert and tea.
The cloakroom attendant, who has been working since the opening, told an entertaining story. During dinner, a couple came in, twirled their skulls at the table for about seven minutes, and then retreated. I also thought: "For the consideration that there is nothing interesting on the menu - too long."
So, the cloakroom attendant asks me - Weren't you bored? Answer - Me? No. I got exactly what I wanted. He - Young people just came in and left, they said that they were bored here - there is no disco ...
And then I stepped onto the sidewalk and was doused from head to toe with a crazy "shah" and for some reason was not surprised. And across the road is the Russian College of Traditional Culture - students smoke at the entrance during the day, swearing - rewind ... Oh, Russia! Royal Village! Tops, bottoms, they can - they don’t want, they want - they can’t ...
In Pasternak's translation, this sounds philosophical - "Some kind of rot in the Danish state ..." But I still amuse myself with illusions and try not to be frustrated.
