Marco Cervetti, an Italian chef in Kyiv, Ukraine, describes how he made his Brussels Borscht, which he unveiled at Cantillon’s Quintessence. He combines Ukrainian tradition with Belgian ingredients, including brown shrimp from the coast, Brussels cheese and beer from Brasserie de la Senne.
Cervetti works for the Ukrainian-based Fozzy Group, where he oversees the company’s restaurants. He is known for Positano, which serves up a Neapolitan-style pizzas and dishes from the Campania region.
