Restaurant "Geraldine" was opened by Pavel and Vladimir Pozner, and named after their mother. The institution belongs to one of the most popular types in France - braserrie, which means a comfortable atmosphere and good, but inexpensive cuisine.
The design of such restaurants is quite simple, a democratic atmosphere reigns inside, the waiters play the role of owners, that is, their task is not to serve the customers, but to meet, as if dear guests.
Nice to meet you, Geraldine is me
The restaurant opened on June 21, 2004. 13 years is a sufficient period to take stock of the existence.
For the Posner brothers, this is not just a business, but something that is evaluated on a personal level. However, according to them, initially everything was conceived. Restaurant "Geraldine" is their second home, where the spirit of their mother reigns. The walls hung with her portraits only reinforce this feeling.
Despite the fact that the official address of the restaurant "Geraldine": Ostozhenka, 27, the building itself is a facade to Korobeinikov Lane. Lucky with the presence of a summer veranda, located in a complex of residential buildings in a guarded yard. Therefore, there are never any random people here, because you can get to it through the institution itself, or by going through a security point.
Description of the institution
The design of the restaurant "Geraldine" is made in the best traditions of a typical brasserie in France. Everything here is cute, cozy and without unnecessary pathos. During the hot season, guests are especially attracted by the summer veranda, which calls for a comfortable place in the shade of trees, enjoy chanson in the background and have a meal with delicious dishes.
By the way, fans of French cinema can visit the venue closer to midnight, because at this time the demonstration of films begins.
As mentioned earlier, the brothers sought to create a homely atmosphere, so the number of dishes here is small - and rightly so! Such an approach allowed us to achieve high quality served soups, desserts, snacks and hot dishes.
Getting to the place is quite simple. For a landmark, you need to take the Park Kultury metro station and go towards the Turchaninov lane. Upon reaching, turn left and walk a few meters to Ostrozhenka Street. Turning right, go to Khilkov Lane. When you reach, turn right again. Go to the second building in a row. The restaurant Jeraldin is located in it.
Lunch formula
Every weekday, the Geraldine restaurant in Moscow offers its guests to try several dishes for 520 rubles, which are not subject to discounts.
| Monday | Lorraine cheese quiche with bacon, chopped Alsatian patty, served with homemade potatoes, as well as dessert. |
| Tuesday | Bef a la Stroganoff with rice, green salad with tomatoes, dessert |
| Wednesday | Pumpkin puree soup, breaded chicken breast with mashed potatoes for garnish, dessert |
| Thursday | Mushroom cream soup, steamed cod with vegetable sauté, dessert |
| Friday | Classics of the genre: Parisian onion soup, duck confit with boiled potatoes, dessert |
The menu of the restaurant "Geraldine"
The institution offers its visitors to go on a gastronomic trip to the following regions of France:
- Great West - oysters "Fin de Claire", large Cancale grilled shrimps, rack of lamb with vegetable sauté. The formation of this cuisine was influenced by Catalonia, therefore oysters, which are cooked in the unique “cargolade” style, are used in many positions;
- Southeast - Gascon Casul, foie gras terrine, duck duck magre with a mushroom bouquet. This region is recognized as the largest in France where they produce olive oil, collect aromatic herbs, grow fruits and vegetables. Therefore, in this kitchen, in addition to lavender, basil, rosemary, tarragon are used;
- Big East - salad "Nicoise", frog legs in Provence, bouillabaisse "Five fishes". The cuisine of this region makes extensive use of the following ingredients in the preparation of dishes: beer, butter, cream, pork, potatoes and endive chicory.
In conclusion, I would like to note that regular guests of the institution advise newcomers to definitely try the snails in Burgundy, shukrut in Alsatian and the classic French quiche in Lorraine.