Traditional desserts with an Asian note
New pastry chef Magomed Babaev SEIJIGROUP came up with paradoxical collection of desserts for restaurants and GINKGO SEIJI
This fall the menu of pan-Asian restaurant GINKGO and Japanese restaurant SEIJI presents six brand new original desserts created by famous Moscow pastry chef Magomed Babaev.
Each dessert is inventive combination of European and Asian ingredients.
A classic dessert, popular in China, Japan or Singapore, rarely correspond to Russian gastronomic habits.
This is why Magomed uses European pastry techniques and methods, but each dessert is always attended by Asian foods.
Classic milk jelly wrapped in thin rice paper – a delicate dessert with a creamy taste combined with finely chopped fruit especially suitable for people who prefer all light and airy.
Milk jelly in rice paper (menu SEILI )
Three parts of the new dessert – three shades of taste. Chocolate cake with ice cream is very important to be served at different temperatures of each component: a cold ice cream from a Japanese liquor “Midori”, a hot chocolate cake filled with liquid chocolate and chilled, with an emphasis of freshness, strawberry soup – trying all together, you feel a special taste range.
Warm chocolate cake with ice cream from Midori (menu and GINKGO SEIJI )
Millefeuille of Lotus root is unique though, because this ingredient is very rarely used in the traditional cuisine. In Moscow no one of pastry chef, in addition to Magomed Babayev, it is not their desserts. Green tea mousse with berries and Cointreau combined with sweet Lotus chips from give to a special dessert, exoticism and beauty.
Millefeuille of Lotus root (menu SEILI )
Japanese classics, gyoza dumplings, Mohammed prepares traditional and takes the cherry with ginger sauce. This is the most “Asian” dessert of the entire collection.
Japanese gyoza with cherry (menu SEILI)
A very special, non-standard notes are present in the crème brûlée Magomed Babaev.
He adds a shrimp – and prepares a dessert not on the basis of the shrimp meat, as expected, and uses for cooking the shrimp shells, which give the dish a light, airy shade of the shrimp, special finish cymbal bright after taste of the raspberry sauce. The dish is complemented with shortbread crumbs and fresh raspberries.
Chocolate cake with ginger surrounded by sweet tomatoes, pickled and glazed by special technology. Not so easy to understand exactly what the ingredient behind the red pieces located on the edges of the plates, but the ginger in chocolate is pretty easy to solve.
Magomed Babayev has participated in numerous prestigious pastry competitions, one of the last Coupe du Monde de la Patisserie Battle 2014, where Mohammed won the second place. For eight years he was responsible for desserts in a restaurant of high Japanese cuisine MISATO, where his European desserts in the Japanese style gained many admirers. Confectionery now open Magomed adorn the menu GINKGO SEIJI.
In the new GINKGO restaurant on Varvarka street you can take a gastronomic tour through Asia without leaving Moscow. The menu is composed of dishes from the best cuisines of Vietnam, India, China, Singapore and Japan. Moreover, recipes from each country brought local chefs: Japanese tradition meets the brand chef SEIJI Seiji Kusano GROUP, Indian dishes to choose charming Indian man, who worked in the kitchen of the best hotels. and the intricacies of the gastronomy of the middle Kingdom are well versed two genius Chinese who cook for guests GINKGO every day.
The restaurant is named after the Ginkgo tree, which for centuries considered to be the mascot of Asian countries. Ginkgo leaves have a unique shape and medicinal properties. In the culture of China and Japan they symbolize eternal youth, renewal and energy. All it promises and offers an incredibly useful pan-Asian cuisine.
The SEIJI restaurant was opened in 2004 . and for more than ten years chef Seiji Kusano successfully refute stereotypes about Japanese cuisine. Our menu is much more diverse than the usual short list of rolls and sushi. Dozens of unusual ingredients and spices, fresh meat, fish and seafood that are brought to the restaurant from the Tokyo market – all this allows you to prepare meals that are traditional for Japan, but little familiar in Russia.