„Marsan“ je mediteransko-francuski restoran, ali budući da je šef kuhinje poreklom iz Srbije, neka jela su inspirisana srpskom kuhinjom
Marsanne is a Mediterranean-French restaurant. However, given that the head chef is originally from Serbia, some dishes are inspired by Serbian cuisine
MODERN MEDITERRANEAN OASIS IN NYC Indulge your senses at Marsanne Igor Drča and Miljan Komnenić have opened
fona sve do enterijera koji je speci- jalno proizveden u Srbiji. A Igoro- va rodna zemlja ostavlja trag i na meniju, iako je u pitanju medite- ransko-francuski restoran... – „Egg Nest“ je, recimo, jedno od najprodavanijih predjela, a inspira- cija dolazi iz doručka koji je naš šef često jeo kao mali, kada je tradicio- nalni kačamak bio na stolu, uz po- vrće, slaninu i kuvano ili pečeno ja- je. Živko je modernizovao ovo jelo tako što je palentu skuvao sa mle- kom, vodom, parmezanom i pavla- kom. Na palenti se nalazi sotirani prokelj, a na prokelj je stavljeno sat vremena poširano jaje. Za kraj, do- daje se sos od slaninice. Pored to- ga, imamo i gambore sa bećarcem, kao i jafa desert koji je inspirisan čuvenim keksom, a koji je jedan od najprodavanijih u restoranu – za- ključuje naš sagovornik, koji kaže da mu iz Srbije najčešće nedostaje euforija tokom gledanja sportskih takmičenja.
people, succeeding here means that they are capable of succeeding any- where, because they’ve overcome one of the most difficult challenges,” re- veals Igor. Executive Chef Živko Radojičić has created a modern Mediterranean menu on which guests can find top specialities like shrimp with a chori- zo, onion and spicy tomato stew, sea bass with a sundried tomato and fen- nel medley tapenade sauce, or vegan options that include beetroot car- paccio and vegan risotto... All food is prepared in an open, moss-coloured kitchen using the latest equipment. Every part of Marsanne’s design has been custom-made in collabora- tion with designer Larisa Mihailova and intentionally reflects the modern and warm connection between vine- yards and waves – from the shrubs and greenery that extend from the ceiling to the interior that was spe- cially produced in Serbia. And Igor’s homeland has also left its mark on the menu, despite this being a Med- iterranean-French restaurant... “The Egg Nest, for instance, is one of the best-selling appetisers, and the inspiration for it came from the breakfast that our chef often ate as a child, when kačamak was on the table, alongside vegetables, bacon and boiled or fried eggs. Živko modern- ised this dish by cooking polenta with milk, water, parmesan and cream. Sauteed brussels sprouts are placed on the polenta, with the sprouts then topped by an egg that’s been poached for an hour. Bacon sauce is added at the end. Alongside this, we also have shrimps with stew, as well as a Jaffa dessert that’s inspired by the famous cookies and is among the restaurant’s best sellers,” concludes our interloc- utor, who says that, when it comes to Serbia, he most often misses the euphoria of watching sports.
Kad dođete u Njujork, morate na Ju-Es Open, predstavu na Brodveju i na sportski događaj u Medison skver gardenu When you come to New York, you simply must attend the U.S. Open, a Broadway show and a sporting event at Madison Square Garden
their third restaurant, which is a magnificent ode to vineyards E xperienced restaurateur duo Igor Drča and Miljan Komnenić have created yet another mini oasis of enjoyment, this time un- der the name Marsanne, represent- ing their third and biggest venture to date (they previously opened Re- cette in Brooklyn and The Consulate on the Upper West Side). They found inspiration for the name of the res- taurant in the form of a white wine grape that only reaches its peak when blended with other varieties. And three friends blended their talents in much the same way. They met while working as bartenders in New York and became best friends, but later al- so very successful business partners. “Marsanne is a grape variety from the Rhône Valley in France that is usually used in blends with oth- er varieties in order to create a top white wine. Metaphorically, each of us brings something unique to this restaurant,” says Igor Drča. Sinatra sang “If I can make it there, I’ll make it anywhere” ... And it looks as though New York has de- cided to provide every opportunity to these guys from Serbia, because they’ve undoubtedly succeeded in what is perhaps the world’s biggest competitive field. “With his song “New York, New York”, Frank Sinatra conveyed the no- tion that success in New York is often considered very significant precise- ly because of the specific challeng- es presented by this city. I think he was correct in the sense that achiev- ing success in New York requires te- nacity and perseverance. For many
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