Fly con gusto

Traditionally, Gallery To Fly is famous for its Easter baskets. In 2024, Easter falls in early May and the May Day holiday. The Gallery has thought of every detail so you can congratulate your mom, grandma, godmother or friends. Send a basket in 1 click 24/7 in any place, whether it is home, office or airport in Moscow and the Moscow region - it's easy. Intrigued? Then let's open the veil of mystery and tell you a little about our Easter kits:

“Gzhel” is the largest Easter basket. At the head of the table will be Kulich with raisins, orange zest, cherries, pecans and candied fruit, infused with brandy and honey. Strawberries, chocolate raspberry ganache. with strawberry-shaped vanilla biscuit and chocolate glaze decoration. Easter gingerbread in the form of eggs on a delicate blue background with white decoration Gzhel. 2 eggs: made of caramel chocolate with coconut mousse and passion fruit cream. passion fruit, one of them with food gold. Decorated chicken eggs, condensed nuts, gingerbread goose and angel candy. It's not just beautifully....

“Spring” is a basket for those who prefer ZOJ. Gluten-free kulich-cake with poppy seeds, walnuts, green apple, topinambur syrup on almond and rice flour. Olive colored Easter gingerbread in the shape of a bunny and eggs with olive branch decorations sugar-free and gluten-free. Banana zozh cupcake with dark chocolate fudge decorated with pistachios. Olive eggs, granola kozinaki, fresh squeezed orange juice marmalade, potato cakes, yuzu matcha and mango-maracuja chia puddings, almond cookies and handmade candies.

“Modern Art” or simply ‘Art of Taste’. Carrot sponge cake kulich with caramel cream mousse and decoration of orange juice fondant, chocolate nest and chocolate eggs. 2 eggs: caramel chocolate eggs with coconut mousse and passion fruit cream, one with food gold, gingerbread bunnies, yuzu-matcha and mango-maracuja chia puddings, almond cookies, dyed eggs. Dates stuffed with chocolate paste and filled with hazelnuts, pistachio, almonds, orange and pecans.

“Love” a small Easter set for us to deliver your love to your loved ones. Traditional mini kulich with white icing, candied fruit, cherries, black and white raisins, decorated with chocolate egg and freeze-dried raspberries. Carrot sponge cake kulich with caramel cream mousse, orange juice fondant, decorated with chocolate eggs and pistachios. The basket is supplemented with marmalade made of freshly squeezed orange juice, caramel angels, painted eggs and gingerbread goose.

“Easter Luxury” - Bronze Truffle Chocolate Egg, mind blowing....

You can also add or remove dishes as part of the baskets and supplement your gifts with products from our partners:

• “Birch” candles from Forma Studio
• Easter napkins from the Dar Store
• Certificate to the premium bikram yoga studio UBU yoga.

The Gallery to Fly team wishes all our friends and clients a Happy Easter and a great May holiday!

Romantic breakfast or dinner on board a business jet from Gallery To Fly

March 8 is a great excuse to add romance to a heavy flight. Sometimes, even on an airplane, you want to taste courtesies.

Gallery To Fly breakfast menu has more than 40 dishes. We strongly advise you to try a delicate omelette with asparagus, salad with shrimps, ricotta and cherry tomatoes or cheesecakes, which are presented in both classic and lactose-free versions. The hit of the Gallery is the berry ravioli filled with nuts, a dish that will fill the day with flavor and bright emotions. 

For dinner, take Galereya salad, which has been on the menu since the restaurant's opening, or quail salad with prunes as a starter. Tenderloin will be served with parsnip puree and truffle, duck breast will go in company with celery puree and litchi sauce, and octopus or crab thermidor will add festive atmosphere to the dinner menu.

But after all, the women around you are special and deserve the best! Send a designer cake to your mom, sister or boss. Delicate coconut dacquoise will be complemented by berry confit with coconut mousse, and a rose of dark Belgian chocolate will replace the sometimes unnecessary bouquet.

Strawberries made of Prosecco jelly with food gold will be perhaps the most unusual gift. It will be brought as a compliment to any March 8 delivery!

Online restaurant Gallery to Fly presents a festive menu created by four bright Muscovites - Alina Bure, Alyona Berdova, Anastasia Grebenkina and Maria Lobanova. They, like the heroines of the cult series about the turbulent, social life of four friends in the metropolis, are absolutely different, not inferior and not overshadowing each other. The dishes created by them turned out to be the same.

Anastasia Grebenkina is a famous figure skater, master of sports international class, participant of the Olympic Games and the TV show “Dancing on Ice”, head of her own School of Figure Skating. Today we reveal another of Anastasia's talents - cooking. Her dish for the festive table, on the one hand, is very simple, on the other hand, represents a trendy Russian flavor in the style of Slavic girl trend. Salad with salmon and red caviar is a great start for a festive dinner.

The dish by Alina Bure, wife of the famous hockey player Pavel Bure, is a perfect example of how to be woman No. 1 in any situation. For a hot appetizer Alina offered her homemade recipe of dumplings with foie gras and pumpkin. Their exquisite taste is one of the many reasons why Pavel Bure idolizes his wife.

Maria Lobanova is a journalist, gastronomic columnist and owner of a PR agency. She works 24/7, like the restaurant Gallery To Fly, does the most high-profile social events in Moscow, knows restaurants like a Michelin expert and runs a blog about fitness and anti-ageing philosophy. Maria prepared a lightened version of Thermidor crab, adding fresh truffle to the baked crab phalanx, which made it a high degree of perfection of taste and style.

And the cherry on the cake with her own idea for the dessert was popular TG blogger and journalist Alyona Berdova. Sophisticated as Anna Pavlova herself - and her dessert is just like that. Thinnest meringues with cloudberry cream, fragile and almost jewel-like cake will become a real decoration of a festive dinner.

The restaurant has also prepared special paired desserts: for her - almond sponge cake with raspberry coulis and creamy lemon curd with fresh raspberry sourness and airy Chantilly; for him - tart chocolate sponge cake, sour currants and chocolate cremeux, fresh blueberries and airy Chantilly. These desserts have a lot in common, but at the same time each dessert is special.

Dishes from the festive menu will be brought ready at any airport of Moscow and Moscow region to the business jet ramp at any time of the day or night. And if you are not near your 2nd half, please your loved one with a festive dinner with delivery as a delicious surprise!

We always want to continue summer, to remember the feeling of serenity, sea breeze, pink sunset. We have created just such a menu-feeling in Gallery To Fly.

Creamy omelette with crab and unagi mousse on avocado pillow or vitello-tonnato omelette will create the atmosphere of a breakfast in a 5-star hotel.

The diamond of the Velvet Season menu is Salad with carpaccio of marinated veal with brie cheese, sauce of roasted vegetables and strawberries.

Shrimp carpaccio with black caviar is reminiscent of the radiant sunshine of the Côte d'Azur.

If you miss Asia - especially for you Chicken gunbao in orange sweet and sour sauce

Asian beef broth and wontons with stewed cheeks - interesting author's fusion - must taste!

Murmansk cod with creamy polenta served with asparagus, chanterelles and white wine sauce - a perfect dish for a romantic dinner on board a business jet.

Pasta with chanterelles, cheek and strachatella - an absolute summer classic with a modern twist.

Chocolate brownie 'Ferrero Rocher' is a delicate chocolate mousse with creamy filling and nuts.

For gastronomic travels you need nothing more than to press just 1 button and pleasure will be brought to you 24/7 in any airport of Moscow and Moscow region.

Gallery To Fly and Jet Service once again gathered like-minded people on one platform. For the 5th year in a row we do not change the most filling and pleasant tradition - to meet at joint events with partners, colleagues, friends, to support each other, to share current news and emotions.

This time we dedicated our Meet Up to the topics of mental health and taking care of ourselves and others:

• cosmetologist Dana Kadzaeva and blogger Tatyana Svetlova revealed the basics of a competent beauty approach. They told us about the three pillars of effective skin care and its basic principles;
• Eugenia Lyalyushkina, a certified teacher of individual and group meditations, told us about the rules of awareness and self-support. She told us how to communicate with your emotions in an ecological way and support yourself in difficult times;
• Anna Portugalova, director of the Downside Up Foundation, emphasized how important meaning is in everything we do every day. From her lecture, participants learned how to search for and form meanings, especially in difficult transformational times, and saw it on the example of work with the Foundation and children with special developmental needs.

As always, we took care of the atmosphere and “taste” of the day and prepared cold and hot appetizers:

- tartlets with smoked omul, with crab and mango aioli sauce;

- profiteroles with smoked trout and red caviar;

- roast beef with truffle paste and pistachios;

- gratin of borodino bread with different kinds of caviar: black, red and whitefish;

- cold appetizers of scallop with truffle ponzu and watermelon radish;

- green salad with salmon gravlax;

- farmer's quail with foie gras, mashed potatoes with sweet onions and morels sauce;

- and, of course, birthday cake!

Thank you to our partners for organizing the meeting! If you want to become a part of Gallery To Fly and Jet Service family and take part in new meetings, write us in Direct or contact us by phone: +7 (903) 276-75-90.

Detox menu in Arkady Novikov's online restaurant Gallery To Fly from nutritionists Marina Rodionova and Anna Shnyreva

Let's start with an unexpected statement: there is no such thing as a “detox diet”! But there are specific foods that can support your detoxification efforts by helping your liver better handle its crucial cleansing function. There's no doubt that our liver needs help after a string of holiday feasts.

What foods and dishes are important to include on the menu?

1. Cruciferous vegetables. Choose dishes where broccoli, cauliflower and Brussels sprouts are the main ingredient. Cruciferous are rich in nutrients, including vitamins C and K, as well as carotenoids. But more importantly, they contain indole-3-carbinol and sulforaphane to support liver health. Clinical studies have shown that indole-3-carbinol supports liver health and a healthy inflammatory response by stimulating the production of enzymes that help eliminate toxins. In addition, sulforaphane has a positive effect on cardiovascular health, so if you decide to fall in love in the spring, your heart will be well protected.

Our choices: airy soufflé with broccoli, spinach and ricotta (the perfect combination of cruciferous and complete protein); for lunch - cauliflower risotto with coconut sauce and shrimp (it has protein, fiber and coconut cream as a source of valuable medium-chain fatty acids); for dinner - steamed broccoli or cauliflower (light dishes that retain all the healthy ingredients).

2. Leafy greens are vegetables high in nutrients, chief among them chlorophyll and vitamins and minerals with strong antioxidant properties. Studies have found that chlorophyll helps increase the liver's ability to detoxify. Leafy greens are also fiber, helping to control appetite and reduce calories in the diet for all those who have already started preparing for the beach season.

Our choice: protein omelet with spinach for breakfast, green salad with poached salmon and lime dressing for lunch or dinner, octopus salad with potatoes and honey dressing (the chilled potatoes in this dish are a source of resistant starch - slow carbohydrates).

3. Salmon is an excellent source of not only protein, but also polyunsaturated fatty acids - anti-inflammatory nutrients that promote healthy liver cells. It may sound paradoxical, but adding omega 3's to your diet can help reduce liver fat and normalize cholesterol levels. The protein found in fish is also needed to stimulate certain detoxification reactions.

Our choice: Gallery Salad with salmon - a “triple bingo” for your health (the polyphenols in the citrus dressing help suppress inflammation, while antioxidants protect against oxidative stress); steamed salmon with cauliflower cream; salmon sashimi.

4. Avocado is a fruit rich in monounsaturated fatty acids, which help reduce lipid levels and keep the liver healthy. It also contains glutathione, a tripeptide that also helps get rid of harmful toxins in the body. “Housewives Note: Avocados contain more potassium than bananas.

Our choice: avocado roll; avocado and green pea hummus with chickpeas and fresh vegetables; toast trio on green buckwheat bread (the perfect balance of slow carbs, healthy fats and fiber).

5. Berries are rich in flavonoids, which have been shown to promote healthy liver function and active detoxification. In a 2021 study of approximately 2,700 adults, a positive correlation between high flavonoid intake and a healthy liver was proven.

Our choice: wild berry and almond milk smoothie or coconut milk oatmeal with blueberries for breakfast; low-carb paleo vanilla chia pudding with pureed wild berries as a healthy alternative to calorie-laden desserts.

For Easter, Gallery To Fly has prepared decorated gift baskets: large and mini for easy selection. In case your flight date coincides with the Easter holiday, Gallery to Fly will deliver a festive Easter table right to the airplane ramp at any airport in the Moscow region!

Easter cakes in Gallery to Fly are a bit reminiscent of Italian Panettone.

Their texture is airy and soft. Aromas of vanilla, citrus, raisins of 2 kinds, candied fruits, appetizingly yellow color and wonderful taste. The author's note to the kulichs is given by dried cherries inside and sugar fondant on top, decorated with decorative eggs or gingerbread bunnies.

Various baskets with Easter sets will please with a generous choice. You can make them up yourself or choose from the suggested ones.

Basket:
Medium Kulich
Easter eggs (5 pcs.)
Cranberry Confit
Julia cookies
Gingerbread with filling
Assorted marmalade
Orange candy Cucates
Frolini cookies
Peach cake
Nuts with condensed milk
Meringue
Cake pops
Wicker basket
Weight 2 575 g.

A box of goodies with a kulich:
Medium Kulich
Easter egg (5 pcs.)
Cranberry confit
Julia cookies
Gingerbread with filling
Assorted marmalade
Pineapple
Orange candied fruit
Frolini Cookies

Box of goodies Grande:
Mini Kulich
Easter eggs (5 pcs.)
Cranberry Confit
Giulia Cookies
Gingerbread with filling
Assorted marmalade
Pineapple
Orange candied fruit
Frolini Cookies
Peach cake
Nuts with condensed milk
Meringue
Cake pops
Weight 1975 gr.

Box of Light goodies:
Mini Kulich
Cake pops
Painted gingerbread
Meringue
Easter egg (5 pcs.)
Nuts with condensed milk
Weight 700 gr.

Giving joy is so easy! Don't forget that we work in Moscow and can deliver the holiday to your family and friends! Moscow and can deliver a holiday to your family and friends! Set of 2 mini kulichi and 2 Easter eggs - perfect to send to absolutely everyone you love!

On April 15, 2022 Gallery To Fly and Jet Service held an event for colleagues and partners to discuss current world events, changes concerning the private aviation sector in Russia and its future.

Let us tell you a little bit more about how the event was held.

The speakers of our Spring MeetUp were:

Ruslan Yusufov - an expert in technology trends and information security, founder and managing partner of MINDSMITH. He has conducted dozens of master classes and strategic sessions for corporate clients: Rusal, Rosatom, Home Credit Bank, UniCredit Bank, Gazprombank Private Banking and others. Ruslan gave a lecture “How to stay needed and not become redundant” and helped to understand what is happening in the world, what professions are gaining momentum, what are the priorities of business and what skills flight attendants need to develop to stay in demand.

Anastasia Kromina is a former civil aviation flight attendant. She is a graduate of Jet Service School on the Business Aviation Stewardess and Private Yacht Stewardess courses. Acting Chief Stewardess on a new 30m boat in the Mediterranean. Anastasia conducted the training “Private Yacht Stewardess”, spoke about the peculiarities of work and service on the boat.

The Gallery To Fly team made sure that the event was held in the most friendly and comfortable atmosphere, accompanied by delicious seasonal snacks and dishes such as:

• Chicken liver paté on brioche and sherry gel;
• Pancakes with red caviar and Philadelphia cheese;
• Roast beef with truffle mushrooms and pistachios;
• Mini seaweed tartare with octopus and sweet potato;
• Salmon tartare on kale chips;
• Octopus/shrimp/squid salad;
• Halibut with potatoes and squid and asparagus sauce;
• Cheese and mousse cake with strawberries.

Thank you to everyone who attended the event! We would like to express our special thanks to Najet for providing the venue, to our speakers for useful informative presentations for the meeting participants, and to our indispensable partner - Jet Service Business Aviation Stewardess School.

This year, the Gallery to Fly team did its best and developed 11 classic and avant-garde versions of the festive dish for Shrovetide week. We invite you to join the Shrovetide round dance, let your diet wait, and let your soul rejoice with all kinds of flavors.

Just imagine how your breakfast on board will be fun and leisurely... Gluten-free and lactose-free pancakes with vegetable sour cream or green pancakes of zucchini and spinach with avocado and homemade sour cream will be perfect for followers of healthy lifestyle. Pancakes with feta cream, lightly salted salmon and avocado are a modern Moscow classic. Onion pancakes will be supplemented with chicken pate and mushrooms, and pancakes with crab will be tinged with cucumber and apple tartare. And all this just for an appetizer.

New heroes of the Shrovetide week appear from scratch, as on the tablecloth: pancakes with beef and cream of porcini mushrooms - hearty, like at grandma's. Pancakes with pastrami, cheese and zadziki sauce - as if you want to make foreign guests fall in love with pancakes. Warm pancake cake with salmon, spinach and cheese sauce is perfect to put at the center of the table during a family meal. Joy is in the little things, and as you know, there are no little things.

The Gallery to Fly team highly recommends everyone to “butter up” this Pancake Day. You ask how? And we will tell you how - citrus pancakes with hot berry sauce, mango-maracuja pancake cake, pancake cake with pistachio mousse and raspberry confit, pancakes with caramel and peanuts. Isn't this a real pancake paradise on Earth?

A good mood is the key to successful work and feeling good. Ironically, nutrition can help keep your mood normal. Serotonin, or the “happy hormone” as it is often called, is the main hormone of good mood. We are not talking about cakes and pies, but about foods that help the production of serotonin. It is on these questions and answers the menu www.g2fly.ru in the fall of 2020

Omega-3, a fatty acid, contributes the most to the production of the happy hormone. Therefore, fatty fish, nuts and seeds are able to produce serotonin within us. Low-carbohydrate paleo vanilla chia pudding with pureed wild berries - a balanced dessert rich in omega-3, digestible protein, whole fats and natural berry jam. It is suitable for both paleo and low-carbohydrate diets.

If you love fish, your mood will be on high at any time of the year. For lovers of something unusual, we recommend tacos with eel, guacamole and spicy sauce. Or take halibut with fennel and mussel sauce, grilled salmon with lemon sauce, steamed Scottish salmon with cauliflower cream, salmon with mushrooms in cream sauce - the choice is huge, and any of these dishes is rich in omega-3, so the choice is yours....

Green leafy vegetables are also good for serotonin production, and it's not for nothing that everyone is talking about their benefits. In addition to fiber and antioxidants, all types of kale and spinach contain alpha-linolenic acid, which helps in the production of the “happy” hormone. Spinach with pine nuts and raisins would be perfect for the HEAVY. And Gallery To Fly's hit, Gallery Salad, fits most all of the necessary qualities of food for positivity and will also please with its unusual, elegant flavor!

The primary material for the production of serotonin is the essential amino acid tryptophan. One of its sources is chicken eggs. Crab keiki with green asparagus and hollandaise sauce with a poached egg is the ultimate healthy dish for positivity.

To increase the availability of tryptophan, you need the protein alpha-lactalbumin, which is abundant in milk, cheese and other dairy products. Baked pumpkin with cottage cheese and parmesan seed crumble will provide vitamins E, A, C, D, and B in addition to alpha-lactalbumin, as well as magnesium, potassium, iron, calcium, and fiber. For men, choose baked eggplant with strachatella and tomato salsa, spiced with unagi sauce.

Although tofu does not contain serotonin in its pure form, it does contain three compounds that play an important role in its production, namely tryptophan, isoflavones, and complex carbohydrates. Zucchini spaghetti with chip-smoked tofu and tomato ragu is padded with celery, yams, carrots and tomatoes. Healthy? Definitely. Delicious? Unbelievable.

Black and green teas, oolong, turmeric, saffron, ginger, rhodiola rosea extract contribute to the production or maintenance of serotonin levels as much as any other. Anti-inflammatory energy ball c ginger and turmeric - powerful anti-inflammatory natural candy with ginger, turmeric and lemon. The bright with a spicy yet sweet flavor turns the dish into an endless treat, while boosting and toning the nervous system. They improve the body's defense functions and have a mild detox effect. Even dessert can be medicine! Superfood energy ball with spirulina and cacao - abundant with dates, hazelnuts, oatmeal, cacao, dried cherries and coconut urbeche. Berry ravioli filled with cashews - it's incredible flavor and the appropriate mood, just enjoy!

How have you always imagined a fragrance from Gallery To Fly?

Gallery To Fly together with niche perfume brand MAYME?, founded by former flight attendant Maria Molchanova, created a fragrance for the RUBAE 2021 international exhibition, the main event of the year in business aviation, which took place on September 9, 2017 in Vnukovo-3.

The inspiration for this delicate floral, citrusy, woody fragrance came from business aviation flight attendants. The result is a refined but eye-catching perfume that can be a neat and elegant touch, appropriate both on the ground and in the sky, because its creator understands the nuances of perfume etiquette on board like no one else. Just listen:

Top notes: black currant, red orange, bergamot, mint;

Middle notes: osmanthus, magnolia, cyclamen, grapefruit;

Base: vetiver, virgin cedar, musk, amber, sandalwood.

Also as part of our joint presentation at the show, anyone could create their own unique fragrance based on over twenty components to take home a customizable memory.

Thank you to everyone who visited our booth and participated in our presentation. You gave us unforgettable emotions!

On July 27, 2021, Gallery To Fly and Jet Service met for another Skills Sharing business aviation flight attendant event, swapping from an airplane to a yacht. The location for our event was chosen for a reason. Everyone who is connected with the profession of a flight attendant knows that this sphere opens an incredible number of prospects for career and personal growth. Today it is not limited to the airplane cabin: working on board has already become a new fast-growing field for stewardesses and stewards.

Together with Jet Service School we showed stewardesses how work on a yacht is organized, told them about the main nuances and shared professional experience. Thus, the teacher of Jet Service school Anna Martini conducted a training on the peculiarities of service on the ship, and with the founder of 128bpm dance studio Maria Kovalenko we learned a dance sequence.

Gallery To Fly's team of chefs prepared exquisite cold and hot appetizers in their best traditions:

• seaweed tartlet with vegetables;
• mini profiterole with cheese sauce and truffle;
• Murmansk scallop with cauliflower, white chocolate, shrimp sauce;
• tenderloin with morels and topinambour cream.

Thank you to all the participants of the event! You made this meeting even more valuable.

New healthy menu in Gallery To FlyGallery To Fly presents a new gastronomic healthy lifestyle project from the Association of Chefs and Nutritionists in the field of functional nutrition, which was developed by its founders: Chef Sergey Leonov and nutritionist Anastasia Medvedeva.

Sergey's specialty is modern anti-aging cuisine, useful and bright in taste at the same time. His personal experience is the reduction of his own weight by 45 kg. However, being a chef, delicious food has always been his main passion. So Sergei created his own project Antiage Kitchen and helps prepare unique healthy menus for the best restaurants in Russia. Anastasia Medvedeva is a nutritionist and holistic cooking specialist. She is a practitioner of healthy eating and a vegetarian with 12 years of experience, a yoga teacher, a certified psychologist, and the author of a large number of articles on healthy lifestyle.

The mission of the healthy menu is to prove that healthy food can be not only functional, but also surprise with rich flavor and unusual combinations that you want to try again and again.

Let's get to the tasting:

Flight 1

Early Morning

Lactose-free millet cheesecakes with coconut urbech and cashew sour cream - fresh, sweet, and airy, served with a sour cream that doesn't have a gram of dairy in it! In the composition - rich in iron, magnesium, calcium and B vitamins - millet groats; coconut manna, as a source of whole fats and a powerful antioxidant; activated nuts, increasing immunity. Sugar is replaced with natural topinambour syrup.

Lunch

Macrobiotic Bowl with quinoa, marinated tempeh, avocado and beet hummus is the perfect functional vegan lunch that combines whole proteins, fats and carbohydrates in the most correct proportion. Provides long-lasting satiety, “in one fell swoop” saturate with all the beneficial macro and micronutrients, has tonic and anti-inflammatory properties.

Snack

Anti-inflammatory “energy ball” with ginger and turmeric - powerful anti-inflammatory natural candy with ginger, turmeric and lemon. The bright, spicy yet sweet flavor turns the dish into an endless treat while boosting and toning the nervous system. They improve the body's defense functions and have a mild detox effect. Even dessert can be medicine!

Dinner

Green buckwheat fettuccini with tempeh, vegetables and coconut sauce - even pasta can be a superfood without hurting your figure at the same time! Gluten-free pasta is made from green buckwheat, supplemented with complete plant protein from tempeh, a “rainbow” of vegetables and a special coconut sauce containing 17 amino acids, vitamins and minerals. A balanced and flavorful meal.

Flight 2

Breakfast

Detox Green Buckwheat Curd with Berries and Coconut Chips - thick, tender vegan curd with berries without a gram of dairy. The base is raw green buckwheat, effective for varicose veins, improves circulation and strengthens the immune system, lowers glucose levels and keeps blood sugar under control. “Curd” is served with natural berry jam with chia seeds - a source of whole fats, calcium (6 times more than in milk) and vitamin C (7 times more than in oranges). The dish is not harmful to the figure, has a lymphatic drainage and detox effect.

Lunch

Cauliflower tabbouleh with artichokes and spinach is a healthy and low-carbohydrate variation of tabbouleh salad. Instead of high-calorie couscous, cauliflower “rice” contains sulforaphane, an organic compound that has anti-cancer and anti-inflammatory effects, protecting cells from any DNA damage.

Dinner

Avocado and green pea hummus with chickpeas and fresh vegetables is a fresh, springtime, low-carb hummus. A hearty, rich yet fresh flavorful dish that doesn't hurt your figure. We use fresh green peas instead of chickpeas to reduce calories, avocado adds a creamy texture and whole fats, and mint completes the flavor palette and has anti-inflammatory properties.

Low Carb Paleo Vanilla Chia Pudding with pureed wild berries - a balanced, omega 3-rich, digestible protein, whole fat rich dessert with natural berry jam. Suitable for paleo diets and low carbohydrate diets.

For the soul

Superfood energy ball with cacao is a natural dessert with rich chocolate flavor and the sourness of dried cherries, without a gram of sugar or oil. A perfect dessert that does not harm the figure, thanks to the black cacao and whole raw nuts included in the composition. The dessert has a beneficial effect on the body's defenses and hormonal functions.

On April 24, 2021, we held an award ceremony for the winners of the Jet Queen beauty contest among business aviation flight attendants.

The idea of the contest, the like of which has never been seen before in the Russian and European media space, was created by the teams of Gallery To Fly and Jet Servise training center back in December 2020.

While thinking over the concept of the contest, we decided to test a hypothesis: Each of the stewardesses is already a queen of the sky, but behind this is not just professionalism, but a rich life experience, unique talents and skills, and unique personal stories. The hypothesis was confirmed, and the reality exceeded all our expectations! Just look at the different backgrounds of the contestants: some girls worked in civil aviation before private aviation, others have pedagogical or linguistic education, some have worked in banking and law. And this is amazing!

The competition lasted almost three months and was divided into two stages. The contestants were asked to:

1. Prepare a welcome card and publish it in your stories
2. Post a photo or video to your Instagram feed that shows the process or end result of serving a welcome table on board a private jet.

In the best traditions of beauty contests, two parties were responsible for the honesty and fairness of the choice: the audience and the jury members. Among the latter, there were only professionals and experts in business aviation.

Jet Queen contest jury:

• Andrey Nesterov - General Director of Gallery to Fly catering company;
• Irina Yushina - General Director and Head of Jet Service Training Center;
• Alesya Kuzina - the most beautiful stewardess of Russia 2015 according to TOP Stewardess.

The prize fund of the contest consisted of a professional photo session in one of Moscow studios, a deposit for favorite procedures in a SPA-salon in the amount of 15 000 rubles, a certificate in the online store “Golden Apple” for 10 000 rubles. But that's not all! We have also prepared benefits for each of the participants - there will be no losers. From Jet Service school all participants received an online course as a gift, and from Gallery To Fly company - a master class. The special prize in the Queen of Style nomination was a certificate for Jet Atelier services with the nominal value of 10,000 rubles.

Choosing the best of the best is a difficult task, so the debate between the jury members turned out to be heated. So, meet the winners:

• JET QUEEN Queen - Oksana Panchenko
• 1st Vice Miss JET QUEEN - Anna Orlova
• 2nd Vice Miss JET QUEEN - Tatiana Baklanova

Ludmila Sarkisova and Kristina Gharibyan received the Audience Choice Awards for the highest number of likes and views, and Olga Kolesnikova won the Miss JET STYLE nomination.

The organizing team would like to thank all the girls who took part in the contest. We received a great response, a huge number of creative works, and in each of them we could feel your love for your profession.

In 2018, the Gallery To Fly team came up with a unique format for meeting like-minded people and friends - Meet Up events. The most motivated participants, the best speakers and maximum useful information for professional and personal growth.

On October 10, 2020, the second Meet Up for the year 2020 took place. The meeting was held in the office of NAJET. We would like to express our sincere gratitude to our partners for taking the risk to provide their incredible venue, despite the possible damage and property damage - our meetings are usually emotional. Mikhail Titov and Yaroslav Odintsev from NAJET were at the origin of the development of private aviation in our country, and today they have created Russia's first online booking service for business jets - an analog of Uber in the field of private flights.

How did the Meet Up go this time?

• Jet Service School Director - Irina Yushina shared future forecasts and opportunities for business aviation flight attendants in the new global environment;
• Tatiana Prozorova, a guru of digital etiquette, talked about why a personal brand is so important today and how to make a social media profile work as a resume;
• Tested the format of a tasting set for flight attendants with full immersion in the process of preparing and serving dishes that come on board;
• Learned simple yet elegant techniques for plate decorating in an in-flight environment;
• Together with the charming professional bartender Vyacheslav we prepared 3 cocktails that are easy to repeat by ourselves: French 75, pomegranate tini and Boulevardier;
• Good mood and positive rhythm of the meeting was provided by DJ Dollario.

Thank you to everyone who kept us company on this joyful day and helped us organize the event!

For more than 12 years every July Gallery To Fly presents - a season of quiet chanterelle hunting! With a menu of classics and experiments, everything is here for a joyful, sunny summer 2020 feeling

Chanterelles contain twice as much protein as most vegetables and even meat. They are also rich in carbohydrates, minerals: iodine, phosphorus, zinc and calcium are the most abundant. Vitamin D - will fill your body with endorphins and lift your mood.

Let's get to tasting:

Green salad served with marinated chanterelles, translucent zucchini petals and asparagus. The poached egg seems to envelop the vegetables, the concasse of fresh tomatoes and green oil give the dish a freshness.

Stroganoff of tender rapans with chanterelles in cream is served on a classic potato drake.

Mini performance is played out in the pasta “Chanterelles and rabbits”. There is no usual confrontation of heroes here. Elastic chanterelles perfectly complement rabbit meat, they are cooked with vegetables and white wine, served with Parmesan.

Ravioli with ricotta is tinged with the aroma of sage, and fried chanterelles add a bright taste of summer. Cream sauce gives tenderness to the dish.

The cream of wild mushrooms and chanterelles is cooked in chicken broth with the addition of sake. Tiny textured marinated and fried chanterelles are complemented by crunchy crumbles of yams and celery.

And of course, the enduring classics - roasted chanterelles with potatoes and roasted chanterelles with onions round out July's idealistic flavor palette.

On July 11, 2020, we held a Meet Up in conjunction with Jet service flight attendant school. What was at our meeting?

• We warmed up after quarantine with a mini-MK “Basics of serving on board and trends in the service market” and practical recommendations on how to behave on board and organize meals in non-standard conditions;
  
• We all together prepared a salad with artichokes from our summer and fall menu update;
• We held a master class on plate decoration with the help of improvised means: sauces and vegetable cuttings;
• Learned how to properly unpack orders on board and practice modern serving;
• We had a stylish photo session with the beautiful participants.

We would like to express our sincere thanks to everyone who was with us on the day and willing to learn something new.

Young asparagus season at Gallery To Fly

Young asparagus adds a touch of elegance to the challenging summer of 2020. Sometimes, even during a flight, you want to taste courtesies. As it is fashionable nowadays, asparagus is grown on a farm near Moscow.

Let's get to tasting:

An airy omelet with asparagus and ricotta complemented by shrimp with cherry tomatoes is the perfect start to the day. The first references to this dish come from the bustling and festive breakfasts at the Gallery Restaurant in 2006. The classics are always on trend.

White and green asparagus salad is complemented with tarragon flavor and almond petals, topinambour syrup shades the dish and adds a healthy touch. Green apple, radish, spinach and romano give the dish freshness, and goat cheese gives brightness to the flavor.

The tender white asparagus soup can be served in the classic style with cream and salmon, or it can go as a vegetarian dish with almond milk. Young green peas and leeks complement the dish beautifully.

The ricotta ravioli is served with a white asparagus sauce, the flavor tinged with tarragon and cilantro.

Green asparagus crabcakes served with classic hollandaise sauce and a poached egg.

A must-try is the fresh white asparagus in curry sauce with goat cheese and bread crumbs, it's mind-blowingly delicious.

Traditionally since 2017, the Gallery to Fly team has come together to bring our friends and like-minded individuals together for the purpose of learning, networking and sharing experiences amongst the business aviation workforce.

On November 30, 2019, on New Year's Eve, the Gallery to Fly team held our next educational event of entertaining format Jet Sharing 4, which was attended by a record number of flight attendants and business aviation flight attendants - 80 people, and there were many times more who wanted to join our celebration.

Within the framework of this event, many lectures and master classes were held on Various topics of vital importance for stewardesses, starting with a lesson on preparing exclusive cocktails and ending with a lecture on an individual professional development plan for stewardesses. cocktails and ending with a lecture on an individual professional development plan from a Ph. candidate of psychological sciences and an expert in hr-technologies. Special guests at our Margarita Mitrofanova, a radio and TV presenter, journalist and social activist, who told us about the event. social activist, who told us that success is not a universal thing and raised the topic of the role of women in the modern world, as well as the role of women in the modern world. the role of women in the modern world, as well as Sergei Leonov, international chef and the best ZHOLI-influencer. chef of international level and the best ZHOLI Influencer of 2019, who highlighted the concept of the microbiome and revealed the the secrets of youth, vigor and good health.

Throughout the event there was an atmosphere of joy, lightness and cheerfulness, which was greatly facilitated by the energizing tracks from a trendy DJ and bright flavors of drinks from our company. to a great extent promoted by incendiary tracks from a trendy DJ and bright flavors of drinks from our guest bartender-cocktail maker. guest bartender-cocktail maker. It is simply impossible to convey in words...

We would like to thank everyone who participated in our event and those who contributed to its success. We are very happy to have you.

Yours sincerely,
Gallery to Fly team

The beautiful and precious time of the year, many of us were longing to come, is finally here, and so is our renewed menu. Our new dishes that are as bright, refreshing and sunny as summer will add color to your mood and make the flight even more comfortable.

Everyone will find his or her perfect fit: we have snacks and hot dishes for those who care about staying in shape, nourishing and healthy dishes for those who want to boost their energy, as well as vegetables - for vegetarians and veggie lovers.

Taste our extraordinary: the duet of tender crab and scallop meat, with a piquant company of salted cucumbers tartare (by the way, all seafood products delivered to us rom the catch sites by plane). Have a bite of the melting rainbow trout fillet in combination with spelt, old Russian grain with unique taste and health benefits. For lovers of Japanese cuisine, we have come up with a new format of a classic dish. It is three in one: rolls, a snack, and a light salad. Bright greens, mildly fried fish slices and a sauce by our chef are ready to take your receptors on a thrilling culinary adventure.

The time has come to cleanse and refresh after the worldly holidays (we hope you've had a chance to try our Pancake menu). Long back in Ancient Russia people decided the best way to do this is to fast. We are talking about Great Lent, which has already begun and will last until the very end of April.

At this time, folks often not only abstained from meat dishes, but also preferred thoughts and self-knowledge to noisy fun. It is believed that the food in the fast is usually boring and tasteless. Gallery To Fly is here to dispel the myth with its new vegan menu. Our dishes are both consistent with the rules of the Christian diet and full of flavor.

Try Romiro Pepper - a dish that combines apple chutney, selected peppers and homemade adjika. You have the right to unravel the taste of this trio. The next dainty for you to relish is our cauliflower cream soup complemented with coconut milk, fennel, and crispy quinoa. “The game of textures and taste,” as described by our chef.

For lovers of Russian classics we prepared borsch with beans. And we believe that we have assembled it perfectly. Why? Try and find out. 

The remaining positions are waiting for you on the site in the Lenten menu.

The GalleryToFly team is happy to present a blini (Russian pancakes) menu!

One of the biggest traditional Russian holidays, Maslenitsa, starts off this week!

We have prepared a special pancake menu, both paying tribute to the traditions and keeping our corporate style and unique performance!

Lovers of the classics can find pancakes with whitefish caviar in our menu.

Those who are looking for unusual flavor combinations can enjoy green pancakes made from zucchini and spinach. And a sweet-tooth can savor our soft caramel or hot berry sauce pancakes!

From March 4 to March 10, order pancakes on our website!

Also, subscribe to our @ gallery2fly intasgram to get all the latest news!

With love for you and great food, 

the GalleryToFly team

The psychology of a VIP client

VIPs have very developed intuition, are well familiar with human psychology, and understand other people’s strengths and weaknesses. They are wealthy and exceptional individuals, connoisseurs with sense of appreciation, highly professional and demanding. They know exactly what they want in life, but they do not always understand themselves. 

And this is not surprising! As a matter of fact, they devoted most of their time to conquering the outside world and gaining social resources to the detriment of their own psychological comfort.

VIPs are used to taking lead in different situations and taking control of the surrounding environment. 

VIP clients touchpoints 

VIP clients achieved a lot in life and know its’ value. They are well aware of how high their status and position are. Therefore, the only touchpoint with VIP clients is high professionalism. This is what they see and respect in people, and this is the only condition under which they can entrust their personal space. Nonetheless, they remain controlling and command respect - nobody can know their desires, thoughts, or feelings! “I am not you!” Therefore, such phrases as “I understand you ... It's okay ... I think that you ...” are not being used.

It is important to create an atmosphere of a safe place to stay for a VIP client. In daily life everyone constantly needs something from the VIPs, they are not viewed as normal live people. So it is important to create physically and psychologically comfortable environment. Emphasis on: “I am a professional! I know my job! I am fully at your convenience!” 

A person can provide only something that he or she has! 

Professionalism is not limited to correct behavior models and patterns, it is necessary to have a certain emotional attitude. Your feelings and thoughts affect the hormones produced in your current condition. 

Therefore, while we try to express certain attitude with our intentions, our feelings may convey to the client something completely different. Inner love for the client and positive thoughts about him or her are the keys to success!

Let’s go through the criteria for assessing the situation. 

Stress reduces mental capacity.

Tips: 

1. Breathe consciously - inhale for a count of five, then hold your breath for a count of five, and then exhale for a count of five. Repeat several times.

2. Move focus of attention on your feet and on your little toes, try to feel them.

Check:

1. What is happening to me right now? (body sensations, facial expression, posture, thoughts)

2. What does the client express right now? (how did his or her behavior change since you met)

3. Do I fulfill client’s request right now or do I maintain my own anxiety?

4. We discover ourselves only when we encounter events, situations, or people. Everything else is just an illusion about ourselves.

5. Use only open-ended questions and suggestions.

6. Be extremely attentive to the way  the client builds the sentences and to the words he or she uses (in order to determine the modality chosen to communicate with you).

And never ask questions unless you know what to do with the answers!

Svetlana Vladimirovna Kolobova

Clinical psychologist

Psychotherapist

About the fear of buying wine in Russia

There is a whole list of myths and stereotypes, which may blur the vision of our fellow consumer. One of them is that wine purchased abroad has higher quality that the same bottle purchased in Russia. 

And here’s another interesting one: all wine in Russia is made from powder. This myth requires the whole chemistry lecture, which will unveil the fact that such powder could not exist and could not be profitable. Even the most basic types of wine are made from 

natural grape juice. So there’s no reason to panic – wine in Russia is produced legally and it's safe to buy it.   

Buying wine in Europe

Knowing that wine is determined by area of origin, it is worth considering your geographic location while choosing a bottle. 

If you are in Piedmont region, you have an excellent opportunity to experience the most outstanding variety of Barolo, Barbaresco and Langhe wines, among others. 

While staying in Lake Garda draw your attention to an assortment of Franciacorta, and in Tuscany – to Brunello. 

There are several wine-shopping tips to help you make the best choice. 

1. Do not be afraid to ask the local cellarman (or “caviste”) for advice, this person is certified for this.  
2. You can either look for something you have already tested or tried in Russia and buy excellent wine at a more “tasty” price. Or you can give full rein to experiments and try several wines from one area (for example Gavi) and with the same vintage date but from different producers. This will already make you a comparative tasting set. 
3. Be realistic in evaluating your needs. If you need wine for a special occasion, and you are a wine and aroma gourmet, do not try to fit into 3-5 euro budget. Wines of this price range are suitable for everyday consumption, they are usually not complex, fresh, unobtrusive and nice. But it will provide you with a mind-blowing eno-experience. 
4. Use technology. There are a lot of apps available on the Internet designed to help you not get lost in the wine labyrinth. Although the majority of these apps only shows you someone’s opinion and ratings, there are several really useful ones. For example, Berry Bros, which can accurately indicate whether a certain year was good for a certain type of wine, and this may be very important. 
5. Try to buy wines in professional enoteche. Usually they have excellent choice of wines on offer, and the experts are engaged in selecting best prices and in providing help with wine choices. They also ensure proper wine storage. 

Speaking of good nutrition and healthy lifestyle, we can not fail to mention dairy products. The debate on dairy has lasted for years. But luckily, today we have a huge arsenal of research findings. 

Let’s get down to the facts. Dairy products have high insulin index! Elevated concentration of insulin not only signals your body to store fat, but also prevents it from natural fat burn, because insulin in the blood blocks the work of the main fat-burning enzyme — lipase, which is responsible for the release and destruction of fats. In other words, consuming food with high insulin index stimulates insulin release and blocks the ability of your body to burn body fat! This may be important for people who control their weight. Cottage cheese has especially high insulin index, so if you control your weight, try not to eat it too often. 

Milk contains methionine and growth factors, which accelerate aging and carcinogenesis.

Hidden or obvious intolerance to casein, lactalbumin or lactose (it is typical for the majority of people after age 3) leads to immune system stress and to the emergence of a number of diseases.

We should specify that A2-type casein is much better digested by our body.

If you are not ready to completely eliminate dairy products from your diet, pay attention to some nuances when you choose them: 

- if possible, replace cow milk products which contain A1 casein with goat, sheep or cow dairy products with А2 casein (the latter can be already found in our stores, read the label). One of the most rich in anti-inflammatory properties is camel milk.   

- do not consume fat-free milk, kefir, and cottage cheese - they are deprived of vitamins A, D, E and lecithin, calcium contained in such products does not digest and absorb, and there are usually flavor enhancers and fast carbohydrates in them. 

- all pasteurized products contain trans fats, which occur during milk fat pasteurization process 

- do not eat sweet dairy products, because mix of milk and carbs gives you a stronger insulin secretion than each of these nutrients separately. 

Salt

Taste of our life is … salty! 

“Salt-free diets is obscurantism”, say healthy lifestyle supporters and experts in preventive and anti-aging medicine. 

Maria Emmerich, the world-acclaimed guru of ketogenic diet, teaches her audience and patients to eat more high-quality salt. Around 2 teaspoons a day.

Why has the paradigm of long-practiced salt-free diets changed? 

It changed because it did not prove to reach the expected results. 

And the database for research in biochemistry disorders in human disease is being filled every day.  

Although it was earlier assumed that salt retains water and leads to hypertension, it is now proved that insulin retains water, which leads to hypertension. This is why the leading role in modern nutritional protocols is given to the restriction of carbohydrates, but not salt. 

Salt restriction is especially dangerous for people who suffer from chronic stress or have frequent stress episodes. In both cases, it is recommended to start the morning with a glass of water with ¼ teaspoon of high-quality salt dissolved in it (pink Himalayan salt or sea salt), and to consume mineral water. 

Of course, you should limit salt intake according to medical guidelines for certain diseases, but it is worth excluding industrially canned food from your diet as it is potentially more harmful than healthful.

Be healthy!

Natalia Barsukova

Cardiology therapist, member of Russian Gastroenterological Association

    Nowadays, practicing a healthy lifestyle has become a pretty trendy hobby. However, the hidden danger is that this hobby can not always turn out to be that healthy. Myths and misinformation about this trend spread rapidly, like never before.   

There is no doubt that a healthy diet constitutes healty and high-quality life. But how many myths this industry has created! Let's separate the wheat from the chaff and take a closer look at the most popular food misconceptions. 

    1. Frequent mini-meals diet, or grazing 

The adherents of grazing argue that consuming multiple meals throughout the day helps control hunger, prevents metabolism slowdown, and helps fight excess weight. But the facts say the opposite! Research conducted at the Department of Food, Nutrition, Dietetics and Health at Kansas State University proves that comparing to five- or six-meal plans, three high-protein meals provide greater saturation and control of appetite, as well as reduce the risk of developing insulin resistance (and hence type 2 diabetes). High-fat and protein breakfast will prevent you from snacking before lunch. And then for lunch you can add some carbs. 

In 2016, a Japanese scientist Yoshinori Ohsumi was awarded the Nobel Prize in Physiology and Medicine for his research on autophagy, in which it was found that fasting periods have a positive effect on cell renewal and help slow down the aging process. This means that moderate fasting does not slow down the metabolism. As an ideal breakfast choice, consider our Murmansk scallop with Edamame beans and Shiso sauce, and for lunch - a goulash soup.

    2. Gluten is a champion in provoking debates and disagrements among the supporters of healthy living. People with diagnosed gluten intolerance should definitely exclude it from their diet. To find out if you have one, you must pass medical tests. All healthy people are still recommended to reduce consumption of foods with high gluten content due to its damaging effect on the intestinal mucosa and the possibility of triggering inflammatory process in it, which can increase the permeability of the intestinal barrier to toxins. “Healthy” substitutes for wheat or rye bread and traditional pasta are buckwheat, corn, or rice bread, pasta made from buckwheat and amaranth flour, and glass noodles. And of course, do not forget about our traditional side dish - potatoes. Cooked the right way, potatoes can create favourable environment for the development of gut flora. 

Hope the article was helpful.

Be healthy!

Natalia Barsukova

Cardiology therapist, member of Russian Gastroenterological Association

20 December, 2014.

Winter menu with traditional festive Russian dishes is now available in Gallery Cafe. You can try the famous Selyodka Pod Shuboy (salad with herring, beet, vegetables and eggs dressed with mayonnaise), Kholodets (aspic with homemade horseradish) and Olivier (classic Russian salad with smoked chicken). Besides this, our chef added other national dishes: Russian mushroom soup and Cabbage rolls with veal cheeks and couscous. The Japanese part of the menu has also been updated with Roll with scallops and porcini mushrooms and Roll with pike-perch and spicy sauce.

06.08.2015.

Recipes from the new restaurant of Arkady Novikov and Tatiana Berkovich are available at the Gallery to Go/Gallery to Fly. We recommend you to try “meze”, green salads with fresh vegetables, Greek cheeses and original dressings, falafel, mousaka, dolmades, crunchy spinach pie spanakopita, finest ravioli with mutton, mussels in tomato or cream dressing, red mullet fritto and, of course, house specialties of “Semiramis” - spareribs, lamb lulah and three kinds of shashlik. Speaking of the latter, Moscovites have been enjoying its excellent taste since the middle 90s when the first restaurant of the same name opened in town. Original recipes of marinades for shashlik which, to the present day, have been kept under close wraps were then bought overseas by the owners of the project from their Assyrian friend. Greek cuisine is simple and is known and loved in our country. We are happy to offer you gastronomic hits of this sunny country and legendary shashlik of Semiramis.

19 September, 2014.

Autumn menu is now available in Gallery Cafe: chef offers dishes with seasonal vegetables (aubergines, green corn, pumpkin) and fruits (plum, figs, feijoa). Unusual tastes combinations are the core of the menu.
There are three new salads – with mutton tongue, served on hummus with pickled plum and plum sauce; with baked vegetables such as aubergine, pepper and pumpkin with fresh herbs; with pickled black milk mushroom and dry-cured beef in soaked apples sauce – a dish that our chef is especially proud of and strongly recommends to try. There are also two new soups on the menu: with mutton meat balls, new potatoes, herbs and freshly squeezed carrot juice; green corn cream-soup served with avocado and tomatoes. New main courses are smelt fish, baked with cheese and aubergine; turbot fish with mashed yams and green sauce; stuffed cabbage rolls with veal cheeks and couscous; mutton ribs with green corncob. For dessert there are curd pie with figs; plum phyllo pouches with yogurt and goat cheese sauce; feijoa jelly and mousse in a glass.
Summer might be over, but there is a whole new season ahead of us. Happy Autumn, dear friends!

17 February, 2015.