Greenhouse for plants

Today, any chef worth their salt has their farmer connections that supply him or her with the best products from vegetables and root vegetables to cheese and butter, the staples of a good modern restaurant. The chef may expand on them with fermentation familiar to any Russian grandmother or the "slow cook" technique that involves stewing in a Russian stove. Dishes like that are on the menu at the Beluga, BURO TSUM, and Twins Garden restaurants, the latter also serving morels, penny buns and birth boletuses with wine from the same mushroom species. Trying it all together is a good way to savour fermented flavours and aromas in the full palette of mushroom tastes