Cremant

Cremant is a restaurant-theater where the open kitchen and bar serve as the stage, the chefs and bartenders are the performers, and cooking is an art form. It offers a modern interpretation of classic cuisine, reflected in both the interior design and the menu.

Cremant, inspired by French culture, is the second project from chef Roman Shaposhnikov, the creator of the Mestia bar, and his team. The name is multifaceted and carries several meanings: butter as a foundation of French cuisine, creamy textures in desserts, cream in coffee, and, of course, Cremant – a refined sparkling wine. The concept of Cremant is a restaurant-theater where the open kitchen and bar are the stage, the chefs and bartenders are the performers, and cooking is an art form. It offers a modern interpretation of classic cuisine, reflected in both the interior design and the menu. The kitchen's priorities are high-quality ingredients, freshness, and clean flavors. The cuisine is a modern interpretation of French classics, elegant and refined. The focus is on simple, harmonious combinations using seasonal ingredients whenever possible, as is traditional and appreciated in France. Why the focus on a minimalist style? To truly appreciate the quality of an ingredient, it's important to focus on a single flavor or product. This allows its nuances to be fully appreciated and any imperfections to be readily apparent. This approach avoids overpowering the main ingredient with overly strong sauces. The goal is to showcase the flavors of high-quality, seasonal ingredients at their peak. The emphasis is on one or two key ingredients, allowing them to shine. The main ingredient is subtly enhanced with complementary elements, becoming the star of the dish, easily recognizable, flavorful, and of a quality that can be readily appreciated. This minimalist philosophy extends to the interior design. The color palette is restrained, and quality is paramount. The same applies to the materials and technologies used. Many of the suppliers are local, and local experts provided numerous unique solutions, such as 3D-printed concrete columns or polycarbonate frames carved into a classic shape, representing a modern interpretation of classic design. How does all of this relate to the "Restaurant as Theater" concept? Everything is created by people who dedicate themselves to every detail of the project. They are the performers on the stage of this concept, and guests are invited to observe them, much like in an amphitheater. This is their performance, their craft, a demonstration of professionalism that we are privileged to witness. As we know, people can endlessly watch three things: fire, water, and the work of others. Here, that focus is emphasized. We are invited to observe the professionals at work, to witness the creation of a dish that will be served to us just minutes later. The essence is not a staged performance, but rather the observation of a true art form. Cremant is entirely built around the idea of "Cuisine as art, chefs as performers, and guests as the audience who come to enjoy the experience." The core principle at Cremant is: "Be, not seem." France, French, French restaurant, French food, French kitchen – these are the semantics, meanings, and images that are embedded in the name and design of the establishment. These are the feelings that have been taken as the foundation for the logo and the overall concept. It's a play on words and meanings. By the way, the "t" at the end of the name is not pronounced in the French manner. Project creators: Roman Shaposhnikov, chef, founder, and owner of the Mestia gastrobar, and his team. In 2023, Mestia bar was recognized as the best restaurant in Tyumen and is among the top 10 in the Ural region, according to the national restaurant award Where to eat. Elena Tyutyunova, the head pastry chef of Mestia bar and Cremant, is a student of Alexei Grebenshchikov, the head pastry chef of the Bourgeois Bohemians restaurant, and Ivan Zabavnikov, a renowned Russian baker. Ilya and Emilia Bokarev, architectural firm BKRV architects. The BKRV architects firm has designed and implemented over 20 restaurant concepts, with publications in the leading international architectural publication ArchDaily and millions of views of their projects on YouTube.