New cookery school seeks to reinterpret modern Russian cuisine

LavkaLavka, the Moscow-based farming collective, has teamed up with Strelka, one of the city’s most reputable restaurants, to open a school for young chefs. Strelka head chef Yves Le Lay, a French-Dane who joined in October, will offer eight training sessions to 16 chefs, focussed on how to reinterpret modern Russian cuisine using local, seasonable produce. The school is a non-commercial venture and will provide training to eight students free of charge.

Announcing the programme, which will start in the spring, Le Lay said: “Russia is a country with great potential, a lot of undeveloped land and great traditions that people are starting to forget. Russians should look to the past for inspiration.”