They visited Nornickel’s mine and tasted miners’ ration

They visited Nornickel’s mine and tasted miners’ ration

August 26, 2022

On the last day of the Taimyr Salt gastroexpedition, its participants got acquainted with the Norilsk renovation objects.

ARCTIC. #SIBERIA. THIS IS TAIMYR. Eminent Russian chefs and well-known bloggers visited the Medvezhiy Ruchey (Coal Brook) quarry and the Anhydrite mine, talked to the employees of the enterprises and drove the mining machines.

“The Taimyr Salt fourth day began with a trip to the Anhydrite mine, where an underground training ground was opened, underground workings, workshops and classrooms are equipped, where specialists are trained in conditions as close as possible to real production”, the Norilsk Development Agency said.

The Taimyr guests were allowed to drive a self-propelled drilling rig and a load-and-dump vehicle, which are used by mining workers. The gastro-expedition members also had a snack with a miner’s ration.

Then the guests visited the Zapolyarny mine. This is the oldest enterprise of Nornickel and the only place in Norilsk where ore is mined in an open pit.

The scale of the Medvezhiy Ruchey quarry and the equipment working on it made a huge impression on everyone.

Last night at the Polyarnaya Zvezda restaurant the final gala dinner was held. Dishes from arctic products were prepared by the expedition main characters – the Biologie restaurant chef Ekaterina Alyohina (two Michelin stars), the chef and partner of the Deep Fried Friends restaurant Anton Kovalkov, the chef of the Severyane and Zhirok restaurants Georgy Troyan, the ex-chef of Stall by Berezova Natalia Berezova and Bjorn ex-chef Nikita Poderyagin, who brought the restaurant a green Michelin star.

The menu included chir ceviche with vegetables, mushroom stew with porcini duxelles, roasted barley grits porridge ground with mushrooms, garnished with wild onions, venison with baked apple, Japanese curry and coffee salt, cedar brioche with cloudberry syrup and salted caramel.

Moscow chefs were assisted by students of the Paul Bocuse Institute’s Gastronomy Higher School from Krasnoyarsk, who prepared dinners for the expedition members for three evenings.

The five-day Taimyr Salt gastroexpedition, organized by the Norilsk Development Agency with the support of Nornickel, started on August 21. The project participants – chefs, journalists and bloggers – discover the Taimyr rich tourism potential, which can be equally interesting for gastronomic adventures connoisseurs, unique nature lovers, and industrial technologies fans.

Recall that Rostourism will support regional events to attract guests, and Forbes has included Nornickel’s tourism projects, including Zatundra, among the most ambitious in the world. This Is Taimyr also wrote that experts recognized the Taimyr venison as the richest in macro- and microelements.

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Text: Angelica Stepanova, Photo: Vlad Nekrasov

August 26, 2022

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