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LIFESTYLE

Vatra Neamului pentru boieri gurmanzi

April 11th, 2011, com 41 comentarii

Pe vremuri, mesele boierilor şi domnitorilor români erau încărcate cu fripturi de porc, afumătură, caş proaspăt şi plăcinte poale în brâu. Vinul curgea în ulcele de lut, era cântec şi voie bună. Restaurantul „Vatra Neamului” reînvie atmosfera acelor timpuri aşa că, ia poftiţi, boieri dumneavoastră, de vă aşezaţi în jilţuri şi degus­taţi bucate alese inspirate din reţetele României celei Mari!

Preparatele restaurantului „Vatra Neamului” sunt realizate de o echipă de 12 bucătari. Bucătarul-şef Vasile Lazarev este licenţiat în drept la Moscova şi tot la Moscova a devenit maestru în arta culinară.

Nicolae Avram, ca orice basarabean adevă­rat, este un împătimit al tradiţiilor moldove­neşti – de la grai şi cântecul popular la bucatele gustoase preparate după reţetele bunicii. În consecinţă, Avram şi-a deschis două restauran­te cu specific moldovenesc în Chişinău, numite sugestiv Vatra Neamului. Şi, fiindcă valorile naţionale şi culturale din România şi Republica Moldova au un fundament istoric, lingvistic şi cultural comun, a inaugurat anul trecut un res­taurant Vatra Neamului şi în apropiere de Bucureşti, pe DN1. Pe acesta din urmă l-a numit restaurant-muzeu. Muzeu, fiindcă toate cele trei saloane ale sale (câte 200-250 de locuri), mai ales cel de la parter, te introduc în atmosfera ceremonialului ca la divan, când voievodul se aşeza în capul mesei, iar boierii dimprejur degustau vânat cu pene sau blană stropind totul cu vin din belşug. Restaurant, deoarece la Vatra Neamului, bucătăria moldo­venească din dreapta şi din stânga Prutului, influenţată de stilul ucrainean şi rusesc de a găti, îşi desfăşoară splendoarea într-un evantai de gusturi, arome şi ingrediente specifice. Sarmale în foi de viţă cu carne, mult orez şi ver­deaţă, friptură la cuptor sau la grătar, frăgezită în vin ars, ceapă, roşii şi mirodenii, turte cu mac, mămăligă cu prune, colţunaşi cu carne sau cu brânză, plăcinte cu brânză, carne sau cartofi, tocăniţă moldovenească de pui şi ceapă, prune umplute cu nuci şi frişcă, zeamă de carne de găină cu tăiţei de casă şi borş ucrainean – lista e lungă, conţine peste 100 de preparate – la care se adaugă un şir întreg de vinuri din care nu lipsesc vinurile de Purcari şi Cricova. Voia bună în restaurant este întreţinută de formaţia Vatra Neamului din Chişinău.

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