The Lucien cooking master class is the perfect chance to cook like a Russian. Starting with a trip to the market (a different one each time) aspiring chefs can learn how to haggle in Russian and view the wonders of a true Moscow market, learning about the new and different products only available in Russia.

The class takes place twice a month on the top floor of Lucien, a restaurant famous in Moscow for it’s exquisite twists on traditional Russian classics. It is lead by the brand chef of the Gastronomica holding company, Artem Dobrovolsky and the recipes taught are those of his own invention, which feature on the Lucien menu itself; crayfish Olivie, pelmeni stuffed with veal. The latter being the chef’s personal favourite as cooking pelmeni, according to Artem, is not just a source of food in Russia, it is a ritual.

In an intimate class of absolute maximum 20 people, each individual has the chance to converse with the chef, either in Russian or through the means of an excellent translator.