, my name is artyom khishzhnyakov, i am the chef and partner of the restaurant nego, nego is pleasured his life with the grocery store after he left medical school. he started his career as a chef in rostov on donna, and a few years ago he moved to moscow. today we will prepare one of the dishes that will be on the menu of our restaurant. this is beef in ashes with stewed root vegetables with a prominent sauce based on demilas. khizhnyakov headed the kitchen of the jobs, food and wine, kat and lado projects, and also worked as a brand chef for the trust and soma restaurant. main. he considers meat to be a product; he is used to mixing techniques, giving preference to french traditions. an ideal meal for me is always three or four ingredients on a plate, because for me the ideal balance of a dish is when you feel each ingredient, you remember the first fork and you remember the last. artyom, a lover of local specialties, believes that everything in a plate, like in a person, should be perfect. for him, food is a way of self-reflection and dialogue with the guest. gastronomic impression

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