Mikhail Khmelinin: “The most delicious lunch is always made from local products” - Around the world, chefs on the path to career growth come to realize that we need hyperlocal cuisine. You will never find in the list of Michelin, for example, French chefs preparing Italian pasta. The best pasta is cooked in Italy. And to notice us, we must offer, for example, dishes from.

Maral liver fritters

Dish unusually tasty in hot andin the cold formPhoto: archive of the site “Food is near” What is needed: the liver of the red deer - 400gEgg - 1 pc. Garlic - two clovesMucca - 3 tbsp. Spoons Sunflower oil - 1 tbsp. spoon How to cook: Mince the liver through a meat grinder or blender. Beat egg, mix with liver. Finely chop the garlic, add to the mixture. Pour flour, mix, add oil and salt to taste. The consistency should be slightly thicker than the test for pancakes. Bake in a heated pan until golden brown.

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