The question was very simple, to inform about interesting events for the sake of which we could plan the visit. One of the events which recently took place at the hotel seemed to me a large-scaled one according to the description.

Ducasse invited the sellers of distinguished appellation products which are bought for the restaurant and organized mini farmer’s market directly in the yard of the hotel. Unfortunately, one could  just to taste the products but not to buy.

If to tell more specifically, this event includes more then 15 suppliers of  Alain Ducasse au Plaza Athénée who showed their very seasonal products (asparagus, wild strawberries, cheeses, foie gras, fish, poultry, wine, etc) to the public.

They don’t answer will this event bepermanent… On the other hand there are many other no less pleasant places at avenue Montaigne near the hotel… And one more interesting detail the site of the hotel is translated from French only into Russian.

It isn’t easy to be a chancellor, to sing and to be a restaurateur and especially simultaneously.

Neon advertising of the restaurant is seen at a distance of approximately a kilometre.

I didn’t take along my camera… what a pity!

The definition of what is restaurant business is absen.  At least my employees and I were unable to formulate it definitely, specifically and precise.

Maybe someone have seen more or less precise and clear definition? Please, share.

Besides I offer the award in the form of once-only certificate for the dinner at any restaurant of our company on the ammount 500 UAH  to the person who will offer the best definition — undoubted and  reflecting precisely the main point of what is RESTAURANT BUSINESS.

Do not offer the wordings „public catering“and other abstract or soviet wordings or any other wordings which do not fit because of different sense. Also I ask do not use Internet materials and resource  Russian and any other.

Мarketing communications in the restaurant business
as a model of the most effetive influence on the consumer

Below I give one paragraph from the list of tools in marketing… and the most brilliant solutions I have set off in grey color. Of course it will be better to read it in the original.

• Оrganization of the special party in honor of celebration of the St. Valentine’s Day.
• Оrganization of the party in honor of implementation of the menu for pets;
• Оrganization of art exhibition.
• Оrganization of the flower feastival and the photo exhibition.
• National feast.
• Оrganization of the fasion evenings.
• Оrganization of the festivities in honor of celebration of young wine.
• Оrganization of the Feastival of national cuisine.
• Оrganization of the literary and theatrical evenings.
• Оrganization of the special programs in honor of celebration of Christmas and New Year, beer feasts, orthodox feasts (for Ukrainian restaurants – Easter, Pancake week, Makavey etc.)

reference to all the material And THIS was reported just 5 years ago… and not in the village near Ceadîr-Lunga but in Yalta. And the most interesting thing is that this is the report of one of the consultants in the restaurant business(of course if the mistake wasn’t crept in).

In the restaurant LaLibera, in Alba, I have especially remembered the dish offered by the chef. Marco was brief, but he has specified that Batsua is simple dish  and it reflects the cuisine of Alba the most precise. If you have a desire to spend a few hours in the kitchen then I recommend my recipe of this dish.

For two pork knuckles of a young pig you will need one onion, one carrot, one egg, a little flour and dried breadcrumbs. And a little oil for the frying fat. To cook separately  the onion glazed in balsamic as  a bottom layer for the fried knuckles.

To pour the knuckles with cold water and boil them within 5 hours with vegetables. To salt and pepper the wated and add the bay leaf. Then pour out the broth and to cool the knuckles.  To dice carefully the boilt soft  cartilages with size about 1.5 sm. Then to marinate a little the cubes in the vinegar with salt and pepper and to dry them. Then to roll them in the flour,egg and in dried breadcrumbs. To fry witnin a few minutes in the frying fat. To put the ready knuckles on the glazed onion and to eat them fast together.

Specification. It is preferably to cook this dish for lunch. Before to cook such dish at home you must understand firmly that this is very simple, rather rough and public food. The taste is very peculiar but it stays in memory.

I visit Prague several times a week already 9 years. When my partner and I have decided to open the restaurant in Prague there are a lot of restaurants but really needed and correspondingly profitable  restaurant were no more then 30-40. And at that among the constantly visited the special respect have excited jus a few: Kampa Park, the chain Ambiente and of course La Provence and Bazar. The changing of the demand and rating have been made successively and in concord with my own ideas about the ideal restaurant. The different restaurants especially those which were opened by the foreigners have been interpreted only as a caprice for the  residents of Moscow-Kiev-Kazakhstan in the country where the culture of public catering is represented in general by the beerhouses and persons with noodles and pork knee. The majority of the tourists still enjoy the local street food and it should be noted it much more interesting ten the same food in Ukraine or in Russia. The tenth of street pavilions selling the frankfurters and the local sausages served about 10 000 tourists during the day only in Václavské náměstí.  Also in autumn –winter period there are about 15-20 similar pavilions are at Staromestske namesti. Everyone sells boiled wine and numerous simple street dishes. The culture of cooking and serving is very high. It is not shawarma in Odessa or in the capital in the greasy spoon with the area of two meters without water and sewer system. It is clean and civilized here. The disposable tableware, clean grills and other kitchen equipment and of course friendly and clean dressed sellers-cooks who speaks English. The majority of the sellers of sausages and other street delicacies  have come here to make money from Ukraine, Byelorussia and Russia.

Today Prague if can not to pretend to the birth of the gastronomic trends like Paris and London for example but everyone can eat of home here  for sure and it will be guaranteed civilized and cultural irrespective of the amount of the check. Such a moderate  projects like  Pizza Coloseum with charming pizzaiolo Antonio, Bakershop or half confectioner’s shop Gourmand with the tables in the room offering Czech  in the modern arrangement and it constantly busy at a price 15-25 Euros. The Italian Aromi  and new restaurant La Finestra of the same owner, Italian Riccardo are fully booked anf they take the reservations only several days before. And the check for the excellent food of 50-55 Euros but without wine doesn’t look like excessive because of noisy elegant atmosphere and fresh products. The waitress in his restaurants do not flirt and cut the fish skillfully and the barman opens the Prosecco with skill. The renovated La Veranda of my former partner Yuriy Kolesnik sees sincere on Fridays and Saturdays.

The expensive in everything and with pretension on premier cru restaurants are open and then close every month but there are some long-lived persons in this sector. The restaurant Flambe with the check of 130 Euros or Allegro in the hotel Four Seasons with the check of 150 Euros also work but  they are satisfied with rather small quantity of the guest and sometimes with the banquets. The Croats owning the successful Kogo and offering the Italian menu at a price of standard 30 Euros have tried to open glamorous  Le Angolo but neither the Bently Bar in the restaurant nor an excellent location do nor guarantee even 20% of tables occupancy.

The fine dining which has discredited itself bulkly in Ukraine and in Prague doesn’t see as expected. But the main offer beer with a view on the Vlatva and fried sausage with mustard reproduce precise surprisingly the spirit of amazingly beautiful and not a bit pro Soviet old city already long ago here.

I recommend:

• to have a cup of coffee at Bakershop  and Gourmand 
•  to drink a beer at Kolkovna,  Hergetova Cihelna  
•  to reserve for dinner  Aromi, La Finestra, La Veranda, Kampa Park 
•  for lunch:  Kogo, Pizza Coloseum, Pasta Fresca from the chain Ambiente

After the joint visiting of the best projects of Istanbul with the managers of our company, the team in the restaurant Paper Moon has stayed in my memory especially. That quantity of the inspiration which radiates each of them will be enogh in plenty for the whole teams of other local restaurants. And I liked very much the chef Giuseppe Pressani  because of his amicability and his professionalism. It is noticable that the team is delighted with him.

Not many chefs will allow the group of curious tourists to enter his kitchen.  Besides there are very understandable and simple North Italian cuisine and excellent ultrathin pizza in the restaurant.

On the one hand I consider that it is my duty to ask you, is it yours restaurant that will be opened Odessa under the Fat Duck name.
If this restaurant is yours I am sincerely happy for our city. Finally famous cuisine of your restaurant will be represented in Odessa.
If not, then you will surely be interested in this information.
Concerning the fact that I am also involved in this business for 17 years, I became interested in the question. How do you know about Odessa and with whom you have agreed the opening of the  restaurant here.
Unfortunately, I do not think you were in Odessa and were in our restaurants. I know about your restaurant, but  I’ve never been there yet.

By the way, you are probably familiar with Ferran Adria. Does he plan to open El Buli in Odessa?

Sincerely, Savva.

The sweater is at home but it is moth-eaten

The jacket I have given up to someone because I was tired of it

The shirt is wear out but I liked it very much

The flyer from Tate Modern was not saved also.

The camera with the help of which I have taken the pictures is in the commission department of one shop already 5 months and it is still for sale.