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On February 22, 2019 Four Seasons Hotel Moscow invites guests for a special dinner by Michelin-starred Chef Alessandro Breda from Gellius restaurant in Oderzo, Italy. Chef Breda will offer a splendid five course set menu at Quadrum restaurant. For wine lovers, Quadrum Chef Sommelier Galina Omelianovich has prepared a perfect wine pairing for each dish crafted by Alessandro.

Alessandro Breda was born in Conegliano, which is famous for its beautiful landscape, prosecco production and strong connection to the regional cuisine.

After graduating from hospitality-catering school, Alessandro decided to learn from masters at high-level restaurants and started from one Michelin-starred Concorde restaurant in Mantua, Italy. He continued his way at Gualtiero Marchesi , the first three Michelin-starred Italian restaurant located in Milan, then worked for Tantris restaurant in Munich and Enoteca Pinchiorri in Florence, both rewarded by Michelin stars. All these experienced shaped Alessandro’s personality and professionalism and helped to develop his creativity.

Alessandro believes in what he calls “taste memory.” He explains, “We have certain tastes and flavours that have been imprinted in our minds when we were kids, like a true taste of homemade ragout or fresh pasta we had at family dinners. I like to take these tastes and reproduce them in a modern way to create the same sensations that reflect in our memory.”  When creating a new dish, Alessandro concentrates on a product and goes through its transformation without losing its identity, so every product on the plate remains recognisable.

The dinner will start at 7:00 pm and will cost RUB 4 900 per person with no wines included and RUB 6 900 per person including wine pairing.

Complete menu is as follows:

  • Amuse bouche – Uovo cremoso, porrie caviale (creamy egg, leeks and black caviar) paired with Ferrari Brut, Metodo Classico, Trentino, Italy
  • Starter – Toast di astice, maionese de crostacei (lobster toast, crustaceous mayonnaise) paired with Vermentino, La Pettegola, Banfi, Tuscany, Italy
  • Middle – Soqquadro con seppie al nero, pane croccante al peperoncino (“soqquadro“ artisanal pasta with black ink cuttlefish, spicy breadcrumbs ) paired with Sauvignon Blanc, Zuc di Volpe, Volpe Pasini, Friuli, Italy
  • Main course – San Pietro, crema alla Vicentina e polenta soffiata (roasted John Dory, “Vicentina” style cream, airy polenta) paired with Chardonnay, L’Altro, Pio Cesare, Piemonte, Italy
  • Dessert – Nuvola di mascarpone con zuppa di mandarino e pistacchio (mascarpone cloud, tangerine soup, bronte pistachio) paired with Moscato d’Asti, Vigna Senza Nome, Braida, Piemonte, Italy

For reservations, call +7 499 277 72 30.