he word shashlyk comes from the Russian word shashka—sword, for the implement first used to skewer the lamb kebabs. Shashlyk is a centuries-old dish in Russia. Though Marc Fontenelle, Executive Chef at the Moscow Marriott restaurant Avrora, believes in tradition, he also likes to experiment with it, adding his own modern touch.
“If you want to change a meal,” Fontenelle says, “you need to convince people why you want to make the change. For example, if you use less butter than usual in a classic Russian recipe, you need to explain why you don’t use so much: because it’s better for the health.”
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Russian Life is a publication of a 30-year-young, award-winning publishing house that creates a bimonthly magazine, books, maps, and other products for Russophiles the world over.
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