Tasty Start to the Day: Introducing a New Breakfast Concept at the Bystro Restaurant at Four Seasons Hotel Moscow

September 30, 2019,
Moscow, Russia

On October 1, 2019, Four Seasons Hotel Moscow will present a new breakfast menu at Bystro restaurant. While working on the new breakfast menu and its presentation, Sous Chef Christian De Nadai focused on two main concepts loved by Hotel guests: an organic, healthy breakfast and food from local producers.

Breakfast still includes a wide selection of freshly squeezed fruit; berry and vegetable juices; and detox-juices made of spinach, celery, cucumber and pomegranate. Guests will be able to create their own mixes or try the chef’s favourite combinations, including some unusual ones such as beetroot and pineapple.

For those who are on a diet, and also vegans and raw foodists, Christian De Nadai has created a homemade bircher muesli. For this nutritious breakfast treat the chef uses oatmeal, coconut or almond milk, apple and lemon juices, sesame and sunflower seeds, grated apple, and cinnamon.

To meet guests’ needs and desires, Christian De Nadai has added lactose free and gluten free items to the breakfast selection. The new concept offers gluten free bread, cake, madeleine biscuits and cereal. Also guests will be able to order gluten free porridge with non-dairy milk.

At the new buffet guests will find a Russian blini station with various fillings: meat, cottage cheese, salmon, red caviar and honey. Those who have a sweet tooth will be excited about the wide selection of homemade jams and marmalades including a pine cone jam - a must-try when visiting Russia. Other new Russian dishes in the buffet include potato pancakes with marinated salmon and poached egg, Guryev porridge and millet porridge with pumpkin.

For dairy lovers the chef has created a protein smoothie with Russian ryazhenka and cottage cheese in which berries, fruits, seeds and any other ingredients can be added.

As always the buffet line includes classic breakfast dishes: syrniki, porridges, a selection of cheese, meat and fish, muesli and granola, diary, fresh pastry, seasonal fruits, berries, and vegetables.

The Bystro team has also added three new signature teas to the breakfast menu. Guests can now start their morning with freshly brewed ginger, sea buckthorn or berry tea. Another new hot drink on the menu is raff coffee with gingerbread flavour. Any coffee on the menu can be made with non-dairy milk. In addition to coconut and almond milk, guests can also enjoy pine nut milk.

As usual, guests can order select items from a la carte menu in addition to the buffet items. Those who eat healthy will enjoy the new dish on the menu - avocado toast with poached egg. For those who prefer to start their day with something sweet, Christian De Nadai offers fluffy pancakes with fresh berries and maple syrup, Belgian waffles with hot chocolate and an original cinnamon roll.

The buffet breakfast, as well as select items ordered from the kitchen, at Bystro costs RUB 3300 per person and includes PassaParolla prosecco.