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The second edition of IKRA, an annual event designed to promote Russian gastronomy and gastro-tourism, was held in Sochi, Russia from 31 January to 4 February 2018 in partnership with S.Pellegrino, Acqua Panna, and Fine Dining Lovers.
The winter festival gathered top Russian and international chefs, and food experts and offered an occasion for focusing on Russia's gastronomic heritage and traditions, as well as the future.
Masterclasses, dinners and talks shaped four days of cultural exchange for both professionals and foodies, on how Russian cuisine can “become part of the context of world gastronomy.”
Here's a selection of amazing dishes prepared by top international chefs during the IKRA workshops and masterclasses.
Enjoy these mouthwatering pictures (Click on the images to enlarge)!
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On the left: Halibut BBQ and watermelon radish by Anatiliy Kazakov
On the right: Venison. Spelt, onion porridge, apple, smoked beet, cranberry by Andrey Shmakov.
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Beetroot and caviar by Mauro Colagreco.
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On the left: Scallops uncooked curry by Gaggan Anand.
On the right: Coco lardo and black caviar by Vladimir Mukhin.
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Beetroot and cheese cheescake, baked potato and tonka beans ice cream, carrot and mandarin citron by Evgeniy Vikentiev.
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On the left: Duck and corn by Virgilio Martinez.
On the right: Grape's schi by Vladimir Mukhin.
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Bean dumplings stuffed with butifarra by Albert Adria.
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On the left: Cameo (creme brulee) by Igor Grishechkin.
On the right: Crab and beef by Mauro Colagreco.
