In March, chef Alexander Toropchin presented novelties in the buffet section, presenting exquisite and extraordinary snacks, including brioche with tomato caviar and lime cheese, kataifi with goat truffle cheese and tomato jam, bruschetta a la caponata with baked vegetables, capers and dried tomatoes, hot smoked salmon tartare on rye bread.
Vegan items have also appeared on the menu, such as cream of chia caviar and nori seaweed on a rice chip, vegetable cheesecake from baked vegetables with spinach, vegetable crudite with lime juice in walnut sauce.