Alexander Solyanikov

My professional journey has been shaped by prestigious schools and inspiring mentors. I won second place in the “Silver Triangle” award—this gave me confidence in my own style and the realization that I was heading in the right direction. The most important milestone was my internship with Massimo Bottura, a three-Michelin-starred chef. This experience taught me to view gastronomy more broadly: not just as a craft, but as an art form where the idea, emotion, and story behind a dish are what matter.

Today at  Champagne, I focus on contemporary signature cuisine, combining a French culinary foundation with local ingredients and seasonal produce. It’s important to me to create dishes that look exquisite but remain accessible to the guest in terms of flavor. Balance is the key principle: textures, temperature, acidity, sweetness—everything must come together as a unified composition.

I pay special attention to details: sauces, broths, and ingredient preparation. It is in these “invisible” elements that the depth of flavor is born. Even basic ingredients can reveal themselves in a new light if treated with care and technical precision.

In fine dining,  water plays a fundamental role. We use it to prepare broths, sauces, dough, and marinades—and the result depends directly on its composition.

Thanks to its natural mineralization and alkaline condition, Borjomi becomes a valuable tool in the kitchen. It helps soften the texture of ingredients, delicately enhances flavor, and preserves the vibrancy of vegetables during cooking. And its light, slightly salty mineral taste allows for a more precise balance in the dish. This is a case where water directly influences the final flavor and becomes part of the gastronomic philosophy.