Pa'Shoot

A chef's bistro at the market, where every dish features eggs (chicken and other types).

A new, single-product concept from chef Evgeny Meshcheryakov, located on the -1 floor of the Central Market on Rozhdestvensky Boulevard. The heart of Pa'Shoot is farm-fresh eggs and an intimate chef's table. The idea to expand the boundaries and create a project around a single product came to Evgeny Meshcheryakov, an expert in seafood, a long time ago. Why eggs? The answer is simple: you can make almost anything with them. Pa'Shoot offers not only signature morning Benedicts – with salmon (590 rubles), with Olivier salad and crab (590 rubles), with ham and Parmesan (430 rubles), with avocado and sweet Uzbek tomatoes (430 rubles) – but also over 20 other dishes featuring eggs. The product is supplied by an exclusive partner, a Kostroma poultry farm with a long history. Duck liver pâté with raspberries complements the egg brioche (590 rubles), salmon roe pâté with dill is served with egg white (390 rubles), and the salad with roast beef and cherry teriyaki includes a poached egg (630 rubles). The menu also includes: a green salad with avocado, kiwi, and yuzu (530 rubles), salmon with truffle and omelet (690 rubles), a pâté with pepper sauce and bourbon (990 rubles), and a signature dessert made of white chocolate in the shape of an egg, filled with rum-soaked bananas, a "white" made of coconut cream, and a "yolk" made of mango-passion fruit mousse, served with a sugar brioche (350 rubles). The bright and concise design of the Pa'Shoot space was created by Pavel Stefanov and Olga Yakovleva. Adjacent to the open, light kitchen is an intimate chef's table with 11 seats. Here, Evgeny Meshcheryakov hosts interactive dinners with special tasting menus, stories, and a unique atmosphere. Reservations are required in advance. The Pa'Shoot team plans to introduce dishes featuring ostrich, guinea fowl, and quail eggs, as well as a violet-flavored "gogol-mogol," launch its own delivery service in Moscow, and open several more bistros by the end of the year.