Ordering the delivery of oysters - until recently, it was virtually impossible to implement this idea in Moscow. Only a few firms were ready to bring you shellfish, but only in a closed form, there was no talk of a restaurant serving. Now the issue is solved in one click - the first service for the delivery of open oysters from the Bluefin Internet restaurant has appeared in Moscow.
Bluefin was founded by the Moscow food - catering company, which has been operating in the catering services market for 15 years. The founders are big fans of Japanese cuisine and seafood.
Restaurant serving oysters includes serving with lemon, two types of salsa, croutons from Borodino bread.
“Before launching premium shipping, we perfected the Bluefin branded packaging for almost six months. ─ explains the marketing director Olga Tarakanova. - We arranged crash tests for containers and boxes. We checked how the served dishes would survive transportation. Delivery is still a delicate point. In Moscow, a sophisticated audience, Japanese cuisine has been loved for many years. I would like to pleasantly surprise not only with taste, but also with aesthetics and ergonomics of serving.
When we opened the service, we were sure that the main orders would arrive closer to the weekend. But after six months of work, it became clear that oysters in Moscow are actively ordered both for lunches (in this case, preferring not with champagne and wine, but with cool lemonade), and in the evening home in the middle of the week. Orders are practically not tied to holidays”.
The internet restaurant offers five types of oysters. Two from France, one from Japan and two Russian varieties - today, in addition to the Far East, we also grow oysters in the Crimea.
“Large oysters look spectacular, although small ones are tastier,” says Vadim Pak, head chef at Bluefin. - Only gourmets can catch the subtle difference in taste (read also: "Jamon and wine: 6 gourmet diets you will love"). Although we have regular customers, we bring a new type of oyster from Japan every month. Varieties may vary slightly in fat content. The French "Casablanca", for example, is inferior in calories to "fin de clair". But in general, oysters are quite satisfying product."
The principle of seasonality is an important point, but, as it turns out, not the key one. “The stereotype that oysters can be eaten only in those months with the letter“p”in their names is not entirely justified,” explains Vadim Pak. - Indeed, in summer in France, the sea water warms up and the breeding season for oysters begins. They become less dense and lose their taste.
But there are many seas in the world where the water remains cool. Nothing prevents us from ordering a batch of perfect oysters from there.
Although we do not lose sight of the principle of seasonality. Not so long ago, people were afraid to order the delivery of fresh fish and seafood dishes in the summer (read also: "From the royal table: three" royal "fish dishes"). But now we hardly notice a decrease in demand. High-quality thermal containers for transportation have appeared on the market. They keep the optimum temperature for several hours even in the hottest weather. We serve the same oysters on ice and guarantee their freshness within four hours."
Photo: Getty Images
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