The Ragout Café and Bar is a project, launched by Alexey Zimin, Katya Drozdova, Semen Krymov and Ilya Shalev. Each of them had brought their own unique talent, view and understanding of today’s tendency in the gastronomy industry.
Each of us wanted to create a place with reasonable, down earth prices and to put a bit more thought and effort, then it is a usual case of a Moscow local eatery. We tried to put that in actual, practical manner and to see how that will work. We always wanted to deal with most versatile, but inexpensive produce, so we went out to meet up with local meat producers, fishmongers and farmers, carefully choosing the best available from what they had to offer. We thought of using most natural ingredients we could find around, literally trying to use the treasures, lying under our feet. We wanted to keep the prices down by making a “non commercial” wine list. In general, the direction we took was some sort of mixture between French “bistrot” and British gastropub: all fresh, innovating, but not expensive.
Confectionery by the founder of Correa’s serving dishes made according to American family recipes
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