A Culinary Celebration at 0.75 please Moscow.

The first year is the most important: the time to say your first word and take your first steps. And a birthday is always a family celebration. At the end of January, the beloved 0.75 Community team, coming in from Krasnoyarsk, will mark this special day together with 0.75 please Moscow. The celebration will stretch across four days: on January 30, a dinner by three chefs takes place, and from January 31 to February 2, guests can look forward to signature brunches with elaborate cocktails.

Siberia's golden team is coming to celebrate with Alexander Kucherov: the group's first brand chef, Alexey Kushchenko, 0.75 Community's rising star Alexey Fokin, and the charismatic Mikhail Poetov. They'll join forces for the celebratory dinner, and over the following three days each of them will present his own signature brunch. One of the main events will be the reveal of the name and concept of restaurateur Alexander Mitrakov's new project in Krasnoyarsk.

On January 30, the star trio — Kucherov, Kushchenko, and Fokin — will cook a six-course set at 0.75 please Moscow's open kitchen. Alexey Kushchenko, a master of Siberian Nordic cuisine, will offer tartare with a mustard-and-horseradish cream, plus a carrot cake with coffee cream and sea buckthorn. Alexey Fokin, chef of the new French restaurant Jil, will add refinement: crab kholodets with fennel notes, and duck breast in a pie with foie gras, mushroom duxelles, and vanilla-citrus port. And Alexander Kucherov, named Best Chef in Siberia by Where to Eat Siberia in both 2022 and 2023, will surprise with blackened-lemon powder in a Far Eastern scallop tartare and a parsnip cream for the monkfish.

Two signature brunches will give guests a unique chance to get acquainted with Krasnoyarsk's projects right here in Moscow. Alexey Fokin will offer French toast with mascarpone, brioche with chicken-liver pâté and fig confiture, almond ricotta with tomatoes, and a steak with a cheese demi-glace. Alexey Kushchenko will continue the Siberian theme: herring smørrebrød, buckwheat porridge with venison, smoked sturgeon with celery cream, and chocolate-and-bird-cherry pies. Alexander Kucherov will prepare draniki with milk-cap mushrooms and caviar, blini with tongue and truffle, jonjoli with tonnato sauce, and sea buckthorn pastilles. And Mikhail Poetov's cocktails will fill the atmosphere with the flavors of taiga, steppe, and the vast Siberian expanse.