Biscuit

In 2001, the new restaurant "Bisquit" proved to everyone that you can combine high French cuisine and a club atmosphere. Today, the restaurant "Bisquit" is proof that a well-made project can quietly turn from a "fashionable place" into a "classic restaurant" and continue to attract attention with its unique atmosphere, real bourgeois equanimity, comfortable chamberiness and high-quality cuisine. Biscuit is built on the classic model of an expensive Parisian restaurant. He hides somewhere in the bowels of the boutiques of the Kuznetsk Bridge, like a real Parisian - in the bowels of pathos hotels. The way to it passes through windows, it opens with a stylish bar counter and low tables. In the bar there is a twilight, and soft chairs, and someone nearby smokes a delicious cigar, and the gray smoke of it makes the space quite small, compressing the entire rainy world behind the wall to the size of a red and yellow apple in a vase. It's relaxing and fascinating. In the dining room - luxurious furniture, a lot of fabric and some unreal light. This space, invented by the famous Moscow designer Albina Nazimova, is filled with details - a barometer of the 19th century, French engravings, lambrequins with embroidery, large mirrors in heavy frames. We enter a world where biscuit turns out to be the unglazed porcelain fashionable in Europe in the middle of the last century, and the Biscuit is the eclectic high-society living room of Napoleon III Paris. And, strangely enough, it seems that everything in the world is constant and right. We are all beautiful people who are used to beautiful things and look at them with calm dignity. For those who are able to appreciate, gastronomic stars of world magnitude, real culinary aristocrats are invited here. It was in Biscuit that Moscow got acquainted with the style of Nobuyuki Matsuhis, not without reason considered the founder of the true style of fusion, when the Paris restaurant of the world brand Nobu toured here. It was Biscuit that gave Moscow a taste of real Parisian confectionery chic when the French king of desserts Pierre Herme came here. Thanks to the Biscuit, Moscow learned what Spoon tastes like – the favorite brainchild of the great restaurateur and chef of all times and peoples Alan Dukass. Some of their secrets the world stars shared with the chefs “Bisquite”. And now we can enjoy every evening black cod in the style of Nobu or a classic French pasta dessert with new flavors. Kitchen "Bisquite" does not know national and other borders - there are sushi, and borscht, and buckwheat porridge with white mushrooms and foie gras. And the most interesting gastronomic trends should be searched in the "Today" section. After all, “today” is no less eclectic and constant than the 19th century.