Choices used to be limited when we wanted to dine in an authentic French restaurant, but not anymore. French-born Chef Eric Tassin, 38, has brought his version of perfect French cuisine to Moscow, a city that might become the world's new dining capital. Tassin abandoned his highly rated restaurant near Paris when he got an invitation to come to Russia. In Moscow he previously worked in high-ticket restaurants like Versailles, Kumir, Antonio and Momo. Vibrant spices, fresh salads, delicious main courses and dainty desserts have found a spot on Tassin’s eclectic menu at Villa, a formidable French restaurant with a unique impressive design and wonderful, laidback atmosphere.
"I got the itch to come to Russia mostly because of my open-mindedness and curiosity. Besides I wanted to boost French culinary culture. Along with the differences between French and Russian culinary styles, Moscow has inspired me to reinvent many wonderful recipes. I am a French chef, but I am also a Muscovite, thus I try to adapt the dishes I cook to satisfy my Russian guests. French cooking has gradually become more cosmopolitan. Picking up some ideas and ingredients from Italy, Spain, and America, it has finally turned into the multicultural phenomenon," claims Tassin.

What role did food play in your family?
In my family good food has always been considered a very important tool in making everyone happy. My mother liked to cook and, thanks to her, our house was a culinary Mecca for my parents’ friends and relatives. When I was 12 or 13 years old, I decided to take up cookery as my major hobby.

What’s your main angle of interest in cooking?
Modern French cuisine. Despite permanent debates about the true styles and techniques of French cooking, it’s crystal clear that at its heart, French cuisine is still seriously grounded in tradition with its roots in regional French cooking. The main reason behind the renaissance of French cuisine here in Moscow is the public’s quest for refined food. French cooking is becoming more and more creative and imaginative. Muscovites are sick and tired of fusion. They miss unpretentious dishes like crispy langoustine and shrimp rolls, lobster bisque, mussels baked in garlic sauce, light lobster salad with avocado, or a classic French seafood assortment served in an elegant manner. In fact, at Villa we offer our guests generous portions, so if you think that you won’t be given much to eat here, you’re wrong.

How can you describe your style at Villa?
Everything we’ve created here is well thought out, and nearly brought to perfection. The food is not heavy, but airy and unpretentious. Great emphasis is certainly placed on eye-catching presentations employing different food textures and colors. I do my best to raise the high standards of authentic French cuisine by giving it a new twist every time I cook.

What kind of produce do you use?
There has to be respect for quality and no compromise, therefore 90 percent of the produce comes from Europe and the United States. Only certain vegetables and fruits come from Russia. Villa isn’t a cheap restaurant, thus the quality of each ingredient we use should be perfect. Mediocre quality is not for us: We’re victims of our own good taste. But I still hope there will soon be an ever-growing availability of high-quality Russian produce too. As for me personally, of course, when I’m coking at home, I use Russian produce. But at a luxurious restaurant like Villa, there’s no room for any sacrifice in quality.