14 reasons to visit Frantsuza Bistrot: Ivan Frolukhin presents a seasonal menu update

Chef Ivan Frolukhin has devoted more than ten years to French gastronomy. That experience underpins the concept of Frantsuza Bistrot: classic techniques, impeccable produce and a subtle way with seasonal flavours. The updated menu has fourteen new dishes, from light starters to substantial mains and elegant desserts.

Among the starters are airy savoury doughnuts with aged pecorino cream, served with beef tartare. Tongue carpaccio gets an unexpected reading with cod liver and shavings of parmesan. 

For a lighter start, there's persimmon with pomelo, its sweetness balanced with aloe honey and Greek yoghurt. A traditional pâté is reinterpreted with hazelnut liqueur, while foie gras terrine comes with Pedro Ximénez sherry jelly and prune confit.

New among the mains are duck broth with wontons and ravioli with morels, porcini and stracciatella. Offal is represented by rabbit kidneys, now cooked with raisins and onion parmentier. For those who prefer fish, there's fried flounder with gnocchi and lemon beurre blanc, or squid in a crisp ponzu batter, served with Jerusalem artichoke.

For dessert, there's coconut ganache with raspberry and yuzu on an almond base, or a “levitating” dessert of chocolate mousse on hazelnut praline with maple syrup and cherry. 

Smoked salmon rillettes: 950 RUB

Foie gras pâté with prunes and sherry: 1,350 RUB

Pâté with hazelnuts: 650 RUB

Persimmon with citrus sauce and yoghurt: 790 RUB

Doughnuts with beef tartare and pecorino: 750 RUB

Tongue carpaccio with cod liver and aioli: 850 RUB

Ribeye carpaccio with truffle sauce: 1,200 RUB

Duck broth with wontons: 650 RUB

Rabbit kidneys with onion parmentier and raisins: 850 RUB

Flounder with gnocchi and green beans: 950 RUB

Squid with Jerusalem artichoke and mashed potato: 950 RUB

Ravioli with truffle sauce and stracciatella: 950 RUB

Coconut ganache with white chocolate and raspberry: 750 RUB

Chocolate mousse: 590 RUB

New main menu dishes are served daily from 13:00.