Time and life have shown that future mass restaurants in the country will belong to the Ukrainian cuisine. It is quite understandable - and its much easier to find the chef, able to cook delicious borscht, than the one able to Bouillabaisse; and products are always around, and - most importantly - people know that food, love it and are willing to pay for it.
To be fond of Ukrainian cuisine - is a normal and natural process that will evolve in the future. Future explicitly belongs to local cuisine. But there is one solid "but".
How long is possible to admire the ethnic theme? How long is possible to can musolyty theme jugs and trousers? Why Neapolitans are eating pizza without playing the "Tarantella", and in our restaurant required to play "Ti zh mene pidmanula"?
No, please understand me, I have nothing against that. Moreover, tourists like that kind of attractions. But why its impossible to serve ukrainian food in a modern interior? To provide food making it look modern. Play with serving, while retaining the principles of cooking. Add a little more taste, not only to the same meal, but also in the entourage!
Use the same dumplings. Its possible to cook and serve them so that Italian Ravioli and Nokki will appear only like a tiny parody.
Ukraine awaits its Jamie Olivers, Gordon Ramzis, Dyukases with Robyushons. And yet - waiting for a faithful and Bokyuzes Lyuazos. It was them, Paul Bokyuz and Bernard Lyuazo who made French cuisine "internationally delicious". Tasty! Not just decorative-naive-ethnic.
Savely Lybkyn
for magazine Horeca World
