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Gastronomic Experience by Evian & Badoit with Thierry Marx and Anatoly Kazakov

On November 28, a unique gastronomic dinner occured at Selfie with a specially invited guest from France - Сhef Thierry Marx, the owner of two Michelin stars. Since 2010 he has headed the kitchen of the Mandarin Oriental Paris hotel, where the restaurants «Sur-mesure by Thierry Marx» and «Le Camélie» are working under his direction.

This evening guests of the Selfie restaurant were treated to Sakhalin scallops with moistened apples and truffles, kari crab with beluga caviar, soy risotto with oyster and black truffle, crab bisque with ginger oil. For dessert Thierry Marks and Anatoly Kazakov presented gluten-free chocolate saber and honeysuckle with koumiss and pine cones. A gastronomic dinner was accompanied by non-alcoholic cocktails based on mineral waters Evian and Badoit.

№70 in The World’s 100 Best Restaurants

Most famous and expected restaurant rating published


Higher and higher! 18 points upwards at once: this year Selfie is on the 70th line in The World’s 100 Best Restaurants. The prestigious international rating The World's Best Restaurants announced the results of 2018: Russian gastronomy has received global recognition.


Selfie and Anatoly Kazakov (chef) are surrounded by Kike Dacosta, the legend of Spanish gastronomy (№68), and the frontmen of the Scandinavian trend — Relae (№71). According to the jury, Selfie is still a total must have for every gourmet.

Sühring brothers’ world tour

July 26, Selfie held a "six-hand" gastronomic dinner


Thomas and Matthias Sühring, chefs of a Michelin-starred restaurant Sühring (Bangkok), brought their version of modern German cuisine to Moscow. Unique mixture of traditional flavors and modern trends, which brought the chefs to a 54th place in the TOP-100 best restaurants in the world (The World's Best Restaurants), was perfectly complemented by the dishes of Anatoly Kazakov, chef of the Selfie.


The menu included tiny buns with a taste of German pretzels and mini-beer, petite-size chicken salad and a complex, ikebana-like dish made of Frankfurt green sauce and smoked eel. Thomas and Matthias Sühring turned simple and brutal German cuisine into a fascinating mosaic of textures and tastes.


Anatoly Kazakov participated in a gastronomic dinner, giving guests a vivid impression of new combinations of products. Young zucchini and sheep cheese, a king crab and soaked apples, a stewed rib and gooseberries later appeared in every guest’s Instagram.


Natural mineral water Evian® and exquisite Courvoisier cognacs accompanied the dinner and revealed taste and aroma of author's dishes in a new way.


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