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Baltschug Restaurant
American Dream Cuisine™
Baltschug Restaurant
Hotel Baltschug Kempinski,
Moscow, Russia
5 Stars and 4 Stripes
Extraordinary - Merit
December - 2005
5 Stars & 4 Stripes
Cuisine & Service

The Ultimate Award:
Seven Stars and Stripes™
"It seemed like an amazing opportunity for me to broaden my knowledge and skills in classical
haute cuisine and to learn from someone regarded as one of the best in the business.” ~ TB
The thought entered my mind upon my arrival at the distinguished domain of epicurean artist Rainer Sigg, Executive Chef de Cuisine of Hotel Baltschug Kempinski. My knowledge of Chef Sigg and his creative talent for sculpting simple fresh ingredients into works of art came from a recent visit to the Lorenz Adlon restaurant at the Hotel Adlon Kempinski Berlin, where Rainer spent quality time as Executive Chef. Always true to his form, Chef Sigg believes that gastronomy was ‘hard-wired’ to his brain from his experiences during childhood with his grandmother’s cooking. From her mentoring he learned how important it was to preserve the original flavor of every component in a recipe without suppressing it with sauces or spices. His pure and simple philosophy extends to his support team of chefs, which kind of reminded me of a benevolent monarch shepherding his subjects.
We were guided through the restaurant by our host Olga, all the while fighting the urge to gaze intently at the unforgettable view just beyond the windows. There on the horizon was a scene of onion domed St. Basils Cathedral in Red Square as if framed by the ambiance produced by glowing candles and the background music of Richard Kleidermann.
When we arrived at our table we found it nicely decorated with a bright traditional Christmas poinsettia. Menus were presented followed immediately by steamy hot towels, which gave us reason to pause and relax before delving into the work of our cuisine review. Our server Eugeny offered six wonderfully hot assorted homemade breads along with a cute little ceramic pot containing butter covered with a transparent logo of the hotel. Nice touch! Rainer Sigg - Cuisine
While he poured decanted red wine for us, Eugeny explained that tonight’s dinner would be from Chef Rainer’s personal selections and we would no longer need the menus. We marveled at how confident the chef must feel to be able to wing-it ‘ala minute’ and still produce the kind of creativity necessary for such a fine establishment. Our dinner included a remarkable rendition of salmon and caviar called Milllefeuille of Scottish Salmon and Mashed Potato with Sepia and Champagne Sauce. It seemed easy to imagine a sort of three-dimensional ‘leaning tower’ layered with the finest wild caught Scottish Salmon and Russian Caviar in a wispy puff pastry sitting on delicate twin sauces of squid-ink and champagne.
Thorsten Buehrmann & Rainer Sigg
Thorsten Buehrmann & Rainer Sigg
Also worthy of mention was Saddle of Wild Rabbit wrapped in Savoy Cabbage, Cranberry Rum Sauce with Baked Apple and Chestnut Puree of which Arno became a child again remembering late autumn hunting days with his father. As we were being prepared for dessert, we noticed the fine Villeroy-Boch china on which the expertly prepared cuisine was assembled and noted that for our review details, as the china’s design did not compete with the food displayed upon it.
Our evening on the wane, we were offered robust Russian coffee before a finale of Chocolate covered Almond Pastry with a Mini Orange Compote and Tarragon Ice Cream. Without protest we continued our cuisine evaluation until every last sweet morsel was removed from the plate.
Quietly Arno and I reflected on all that transpired during our dining experience and agreed that Executive Chef Sigg will successfully produce an outstanding cuisine experience for anyone fortunate enough to visit here. Creative originality, teamwork and leadership are the mantra that propels Rainer Sigg towards prominence while he guides Baltschug Restaurant to the pinnacle of gastronomic greatness. He delighted in challenging me with his words:
“I am 60% there.” ~ Rainer Sigg
by Thorsten Buehrmann & Arno Goudschaal

Editor: Ingrid Lemme

Editor-in-Chief: John Lomitola
© 2005 ~ Seven Stars and Stripes, Inc.

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Although the above information was accurate at the time of publication, it can change without notice. Please be sure to confirm all pertinent information with the companies in question before planning your trip.

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