MGFC
intense discussion amongst members. Interestingly, our Austrian contingent had markedly different feelings about this dish. Some said that the spinach was too dry, and that the potatoes were too spicy, however all said that the sauces were excellent, in fact a universal desire was – more sauces please! One table exclaimed that the Gavi served with this dish – ‘Ottosoldi 2015, Piemonte, Italy’, was the best wine served so far. The fourth dish, which could have been the main course as it featured a halibut filet with pelati, curry, saffron, curcuma sauce served with
quinoa, dried fruits and nuts once again created a varied feedback. Members who were perhaps more familiar with non-meat cuisine found the delicacies available in these dishes exciting, whilst hard and fast carnivores were perhaps a little bored with all the subtle harmonies of tastes available. We were in fact, journeying into another world, and it was difficult to immediately discard all ones’ baggage in a situation of non-meat weightlessness. The only discernible criticism of the Reisling Curvée served with this dish was that it was a little too cold. The meal was finished off with chocolate banana cake which was
served with the best intentions but some members felt was a little too heavy after such a subtle dance of tastes. This was a pity because the chocolate is made specially in the restaurant, using and maple syrup as a substitute for sugar. This meeting of the Moscow Good Food Club was noticeable for the seriousness and intensity at which members discussed the food and wines that they were so professionally presented with. In general, the impression created by the food, wines and service was most favourable. We wish the ‘Have A Nice Day’ restaurant well!
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