EM
est.2012
est.2012
Restaurant in an old St. Petersburg apartment located in a historical place on the embankment of the Moika River. EM is one of only a few restaurants in the world where English cast iron stove AGA is used for cooking.
EM
est.2012
est.2012
Restaurant in an old St. Petersburg apartment located in a historical place on the embankment of the Moika River. EM is one of only a few restaurants in the world where English cast iron stove AGA is used for cooking.
Valeria Skuratova
Chef
On my very first day at the kitchen as a Commis, I knew right away that this was what I wanted to do for the rest of my life. Inspired, I began to learn at every places I got the chance to work as a chef and went for a study and an experience at Le Cordon Bleu in Paris. There I was taught various techniques of French cuisine, as well as cultivated aestheticism, how to treat ingredients with care and respect, and the desire to develop even more deeply, admiring the incredible diversity of the culinary world.
It is an honor to be part of the team, to continue the tradition in the kitchen of legendary restaurant EM.
I invite you to enjoy the emotions and our creations in the gastronomic "theater" EM.
It is an honor to be part of the team, to continue the tradition in the kitchen of legendary restaurant EM.
I invite you to enjoy the emotions and our creations in the gastronomic "theater" EM.
Menu
Set № 75
"Ma France"
spring 2024
______________________________________________________
I. Ratatouille
Tomato jelly with cream of ratatouille, aubergine and seared zucchini
II. Foie Gras
Foie gras with cucumber chutney and roasted grapes au jus
III. Soupe à l'oignon
Scallop fried in sage with onion soup and Parmesan chips
IV. Oeuf parfait
Low-temperature cooked egg with cream of peas, baked paprika and black truffle
V. Terrine
Duck breast with carrot and leek terrine, mushrooms and liqueur
V (C). Raids au beurre
Radish with seaweed butter, beetroot, mascarpone and sunflower seed paste
VI (I) queue de boeuf
Oxtail confit with roasted fennel and blackcurrant sauce
VI (II) Maquereau aux asperges
Mackerel and asparagus sous vide with polenta and béchamel
VII. Crème Brûlée
Caramelised sugar glass with black caviar and cream of lemon
VIII. Framboisier
Coconut jelly with raspberries and time pepper
IX. Chocolat Chaud
Dark chocolate with candied fruit and cream of orange
____________________
7500
"Ma France"
spring 2024
______________________________________________________
I. Ratatouille
Tomato jelly with cream of ratatouille, aubergine and seared zucchini
II. Foie Gras
Foie gras with cucumber chutney and roasted grapes au jus
III. Soupe à l'oignon
Scallop fried in sage with onion soup and Parmesan chips
IV. Oeuf parfait
Low-temperature cooked egg with cream of peas, baked paprika and black truffle
V. Terrine
Duck breast with carrot and leek terrine, mushrooms and liqueur
V (C). Raids au beurre
Radish with seaweed butter, beetroot, mascarpone and sunflower seed paste
VI (I) queue de boeuf
Oxtail confit with roasted fennel and blackcurrant sauce
VI (II) Maquereau aux asperges
Mackerel and asparagus sous vide with polenta and béchamel
VII. Crème Brûlée
Caramelised sugar glass with black caviar and cream of lemon
VIII. Framboisier
Coconut jelly with raspberries and time pepper
IX. Chocolat Chaud
Dark chocolate with candied fruit and cream of orange
____________________
7500
Set № 75
"Ma France"
spring 2024
______________________________________________________
I. Soupe À l'Oignon
Scallop in sage with onion soup and parmesan chips
II. Terrine
Duck breast and carrot and leek terrine with mushrooms and liqueur
III (I).UeueDe Bœuf
Oxtail confit with roasted fennel and blackcurrant sauce
-
III (II). Mauereau Aux Asperges
Mackerel and asparagus sous vide with polenta and béchamel sauce
IV. Framboisier
Coconut jelly with raspberries and timut pepper
V. Chocolat Chaud
Dark chocolate with candied fruits and orange cream
____________________
3900
For companies of 7 people or more We will add a 10% service charge to your total invoice. We are also preparing a completely vegan set. If you follow a plant-based diet, please let us know this detail in advance.
"Ma France"
spring 2024
______________________________________________________
I. Soupe À l'Oignon
Scallop in sage with onion soup and parmesan chips
II. Terrine
Duck breast and carrot and leek terrine with mushrooms and liqueur
III (I).UeueDe Bœuf
Oxtail confit with roasted fennel and blackcurrant sauce
-
III (II). Mauereau Aux Asperges
Mackerel and asparagus sous vide with polenta and béchamel sauce
IV. Framboisier
Coconut jelly with raspberries and timut pepper
V. Chocolat Chaud
Dark chocolate with candied fruits and orange cream
____________________
3900
For companies of 7 people or more We will add a 10% service charge to your total invoice. We are also preparing a completely vegan set. If you follow a plant-based diet, please let us know this detail in advance.
On-Line Reserve
To make a reservation, fill in the form below. Please note that EM is closed on Sundays and Mondays.
Opening hours:
Tuesday – Sunday
5.00 p.m. – 11.00 p.m.
Saint-Petersburg, 84 Moika River emb
General enquiries and press photos:
Arsenii Maerenkov am@emrestaurant.ru
Business related enquiries:
Eduard Muradyan em@emrestaurant.ru
Tuesday – Sunday
5.00 p.m. – 11.00 p.m.
Saint-Petersburg, 84 Moika River emb
General enquiries and press photos:
Arsenii Maerenkov am@emrestaurant.ru
Business related enquiries:
Eduard Muradyan em@emrestaurant.ru
Order a certificate
Cash on delivery
Order a certificate
Cash on delivery