Poultry Festival At Restaurant Fedya, Dich!
Redaktor, 30 October 2015
During the whole month of November you may try three new dishes made of wild fish and meat cooked per chef’s Sergey Yeroshenko recipe at the restaurant Fedya, Dich!
Suguday made of nelma from
Salekhard (430 rubles) will be an excellent starter. As for a hot course, we
recommend to try pheasant balls wrapped in cabbage leaves (620 rubles). A good
competitor to pheasant balls will be a poultry ragout (650 rubles) made of all
found in forests of the Krasnoyarskiy Territory and Vladimir
region, such as elk, boar, roe deer. Hurry up to try the dishes as the
festival will take place only one month.
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