Dosterxa

During Soviet times, Georgian cuisine has become very popular after the movie 'Mimino'. Currently, Georgian restaurants in Chelyabinsk will shift to the Japanese in connection with the outflow of visitors. Despite this, we give Today it is a description of Georgian cuisine. Georgian cuisine, as a representative of Caucasian cuisine is replete with lots of greenery, delivered to the Georgian any cafe or restaurant to the table (basil, dill, parsley, green onions, mint, tarragon, etc.). Of course got spread out Georgian popular khachapuri – pies of different kinds of cheeses, khinkali – similar ravioli, but more spicy by adding to the formula dishes of various spices. Of course, many people in Russia and outside it is known for the famous recipe satsivi, sauce of walnuts and spices, served with cold boiled meat poultry in many restaurants, even for outside Georgia. It is impossible to imagine a variety of Georgian dishes without recipes of famous kebabs and soup kharcho. And probably the majority of the population of the former USSR is known for the famous blend of spices – hops-suneli.

Georgian food without spices, sauces and spices – it's not Georgian cuisine. Many people outside of Georgia is known for the famous sour sauce tkemali, which are present in the recipe wild varieties of plums, red peppers, and of course chopped fresh herbs. Tkemali served many meat dishes in restaurants and cafes of Georgia and beyond. Can not but remember adjika, seasoning in a recipe that includes herbs, garlic, coriander and red pepper of course. If you will visit in Georgia, then in any local restaurant or cafe you must offer excellent Georgian wine and brandy, which is an obligatory attribute of any Georgian feast. If you say that the food Georgian cuisine is bad and only an amateur, do not listen. Try liked the type of course and sostavlyayie own opinion about this kitchen.

You can not only taste the specialties, but also take home a variety of delicacies – goose and duck liver, seasoned hams, sausages, sweets, honey, wine, cider, beer, chocolate. And all of this, which is especially nice, freshest and at prices far below retail-. Learn not from books Someone goes to gastronomic tours, to try to prepare as others, and someone is willing to drive around half the world to learn how to skillfully juggle tastes. For the latter, there is a special direction tion gastronomic tourism -Training in the famous culinary schools or classes with a "star" chefs. It is worth noting that knowledge – the goods are not cheap, just try any deli will cost you much less money than how to cook them. Over the course of "foie gras and truffles," the school Les Liaisons Delicieuses, for example, expect to pay from 1,700 to 4,900 euros. The nine-month training course at the Paris branch of the world famous Le Cordon Bleu Academy is seemingly not so expensive -39 500 euros, but money is not everything limited.

For enrollment, which looms at the end of Le Grand Diploma, must have a university degree, fluency in English to a very high level – IELTS 6.5 – and at least a year to work in their specialty. No higher education? Then five years. You are not a professional? Then you are only ten-courses – Culinary Arts. To get the basic skills of the Parisian pastry chef will have to "make a cash" 5200 euros.