egor anisimov

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BRAND CHEF, ZUMA @anisimovchef EGOR ANISIMOV Working at the interface of Asian, European and Russian traditions, Egor is creating an original Far Eastern cuisine based on local seafood. A particular menu focus is laid on the red king crab that the region is renowned for, served in Zuma live from aquarium. Since he was a little boy, Egor had dreamed to be a chef and cook for the entire world. From the very opening date, he is in charge of the kitchen team at Zuma - a restaurant famous far beyond Primorye that annually serves over 300 thousand guests from dozen countries of the world. Egor’s record of accomplishments includes internships at restaurants in Vietnam, China, Thailand, guest chef appearances at the best Russian restaurants, #MamontCup expedition in quest of new flavors to the Shantar Islands lost somewhere in the Sea of Okhotsk, orchestrating the first ever Russian dinner in Antarctica at the South Pole and serving political VIPs of Russia and foreign states. He is the focus of a chapter in New Russian Cuisine Heroes by Igor Pisarsky and Igor Ganzha, a story of top 30 Russian chefs. We are genuinely in love with our guests and believe that this feeling is shared. Dear guests, we thank each of you for choosing Zuma and inspiring us to strive for new heights and achievements!

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Page 1: EGOR ANISIMOV

BRAND CHEF, ZUMA

@anisimovchef

EGOR ANISIMOV

Working at the interface of Asian, European and Russian traditions, Egor is creating an original Far Eastern cuisine based on local seafood. A particular menu focus is laid on the red king crab that the region is renowned for, served in Zuma live from aquarium.

Since he was a little boy, Egor had dreamed to be a chef and cook for the entire world. From the very opening date, he is in charge of the kitchen team at Zuma - a restaurant famous far beyond Primorye that annually serves over 300 thousand guests from dozen countries of the world.

Egor’s record of accomplishments includes internships at restaurants in Vietnam, China, Thailand, guest chef appearances at the best Russian restaurants, #MamontCup expedition in quest of new flavors to the Shantar Islands lost somewhere in the Sea of Okhotsk, orchestrating the first ever Russian dinner in Antarctica at the South Pole and serving political VIPs of Russia and foreign states. He is the focus of a chapter in New Russian Cuisine Heroes by Igor Pisarsky and Igor Ganzha, a story of top 30 Russian chefs.

We are genuinely in love with our guests and believe that this feeling is shared. Dear guests, we thank each of you for choosing Zuma and inspiring us to strive for new heights and achievements!

Page 2: EGOR ANISIMOV

Fests

Celebrated Guest Chefs

Zuma Guest Chef Collaborations

BestRegional Restaurant

Top 100 RussianRestaurants

BestClassic Wine Menu

We are truly in love with our guests and believe that this feeling is shared.

Dear guests, we thank each of you for choosing Zuma and inspiring us to strive for new heights and achievements!

Kobayashi KatsuhikoCorner Café & Kitchen, Moscow

Alexey KanevskySmoke BBQ, St. Petersburg

Igor GrishechkinKoKoKo, St. Petersburg

Vladislav KorpusovStories, Moscow

Georgy TroyanSeveryane, Moscow

Ugolek Moscow

Hamlet+Jacks St. Petersburg

ANA Crowne Plaza Yonago Japan

KarlsonMoscow

Novorossiysk

Russian ChefCompetition by Aeroflot

Rodina Sochi

Buba by Sumosan Moscow

Brasserie Tyumen

TrappistSt. Petersburg

StrizhiIrkutsk

Umi OystersMoscow

MOMO Yekaterinburg

Awards

Contests

Oleg KusovDelicatessen, Moscow

Evgeny VikentyevHamlet + Jacks, St. Petersburg

Yujiro TakahashiLe Sputnik, Tokyo

Ilya VasilyevLevelDva, Moscow

s i n c e 2 0 1 1

HIGH FLYERS

King Crab Russia Scallop Fest

Russian Restaurant Festival The Mamont Mission

restaurant guide

Restaurant Award

Abrau Durso Wine Tourism Center

Page 3: EGOR ANISIMOV

SCALLOP TARTARE — 100 g — 650¤

Bright tartare of fresh scallop in citrus sauce withstrawberry and orange notes and crispy popcorn

Pair withZUMA + ESSE SAUVIGNON BLANC

— 125 ml — 420¤

Page 4: EGOR ANISIMOV

BEEF TARTARE — 100 g — 550¤

Tender beef tartare with pickled cucumbers and capers, topped with a cloud of truffle foam and crispy carrot strings

Page 5: EGOR ANISIMOV

SALMON TIRADITO — 150 g — 550¤

Fascinating combination of Atlantic salmon with daikon tsuma and bright Asian sauce

Pair withTHE LISTENING STATION CHARDONNAY

— 125 ml — 480¤

Page 6: EGOR ANISIMOV

BEEF CARPACCIO — 100 g — 550¤

Thin slices of marbled beef with Parmigano Reggano cheese, arugula and herb-infused oil

Pair with 2016 LAS MERCEDES REMIX

— 750 ml — 4200¤

Page 7: EGOR ANISIMOV

ZUMA SEA — 2800 g — 12000¤

Grand platter for lovers of Far Eastern seafood: red king crab, live scallops with red caviar, mussels, Primorsky vongole clams and tiger prawns seared

in garlic soy sauce

Page 8: EGOR ANISIMOV

HORSEHAIR CRAB

2000¤— 1000 g

This crab species is highly appraised in Asia — its tender, slightly stringy

meat is practically free fom thedistinctive sweetness. Crabs are

harvested in Peter the Great Gulfat up to 100m depth

RED KING CRAB

3000¤— 1000 g

The most famous and delicious localdelicacy - the largest of all Far Eastern

crab species. Crabs are harvestednear Kamchatka, at over 100m depth

OPILIO CRAB

1500¤— 1000 g

Juicy meat of opilio also knownas snow crab is notable for its

fine, salty sweet taste.Crabs are harvested in the Sea of

Japan at over 200m depth

Page 9: EGOR ANISIMOV

YESSO SCALLOP

— 1 piece — 330¤

Live scallop from aquarium.Served with wasabi, soy sauce

and lemon

Page 10: EGOR ANISIMOV

O Y S T E R S

JAPAN — 1 pc— 450¤Osaka, Sakura, Itoshima, Nijima, Irohato, Mihara

MAROCCO — 1 pc — 400¤Casablanca

NEW ZEALAND — 1 pc — 400¤Blue Pearl, Kaipara, Clevedon, Moana

FRANCE — 1 pc — 490¤Gillardeau, Perles Noires

FAR EAST — 1 pc — 300¤Chihiro

* please check availability with your server

*

HIGHLAND PARK 12 YEARS

smoke, honey and malt

550 ₽

P A I R I N G A D V I C E

Page 11: EGOR ANISIMOV

XIAN TAO — 240 g — 650¤

Fragrant grilled duck slices with sweet peaches and tomatoes, served with mixed green in sweet and sour honey dressing

Page 12: EGOR ANISIMOV

SHRIMP CAESAR — 180 g — 540¤

Salad of tiger shrimps, octopus, quail eggs, green and crunchy croutons. Dressed with specialty

Caesar sauce laced with Japanese curry

500 DAYS OF SUMMER — 220 g — 420¤

Salad of crispy vegetables under Japanese dressing

Page 13: EGOR ANISIMOV

FENG XI —250  g — 490¤

Piquant warm salad with braised porkcheeks, crispy baby carrots, new potatoes and

oyster mushrooms. Served with spicedAsian dressing and topped with pickled onion

Page 14: EGOR ANISIMOV

GATTO — 150 g — 590¤

Tuna tataki with avocado, mixed green,sweet pepper and poached egg, under

citrus dressing

MOYAMA — 170 g — 450¤

Warm salad of marbled beef, radish, cucumber, sweet pepper, green and champignons with spicy dressing

Page 15: EGOR ANISIMOV

TAYO — 230 g — 890¤

Salad of red king crab, cucumbers,soy sprouts, tomatoes, spinach,

mango and radish with curry sauce

Page 16: EGOR ANISIMOV

GOOD OLD HARBIN — 200 g — 390¤

Classic Chinese salad of fresh cucumbers, carrots,Fuzhu sticks and glass noodles under original

Chinese dressing

KEIKAM — 165 g — 620¤

Far Eastern seafood mix ona crispy iceberg ettuce bed —

with orange foam, turmericand tomatoes

Page 17: EGOR ANISIMOV

SAKAMOTO — 140 g — 650¤

Bright, Thai flavor-filled salad: tender beeftataki coupled with sweet tomatoes,

with mixed green and vinaigrette saucewith rich lemongrass notes

Page 18: EGOR ANISIMOV

YUM TALAY — 300 g — 520¤

Warm Thai style salad — bright combinationof tiger shrimps and squid, bok choy and

spring pea pods. Served with slightly sourspiced sauce

Page 19: EGOR ANISIMOV

MIRUGAI — 500 g — 790¤

Classic Italian recipe of creamy musselswith garlic and paprika with an Asian flair

Page 20: EGOR ANISIMOV

TIGER HOT — 280 g — 690¤

Tiger prawns in hot chili sauce with cashewnuts and leek

KAMCHATKA FOREVER — 230 g — 890¤

Red king crab legs seared over an open fire — in creamysauce, with cherry tomatoes, ginger and garlic

Page 21: EGOR ANISIMOV

NOBU — 250 g — 790¤

Tender halibut fillet in JapaneseMiso sauce to a recipe by celebrity

Chef Nobu Matsuhisa

Page 22: EGOR ANISIMOV

SEAFOOD AND VEGETABLE UDON — 300 g — 450¤

Japanese wheat noodles — with salmon, scallop andtiger prawns in creamy sauce

CHICKEN UDON IN OYSTER SAUCE — 300 g — 400¤

Japanese noodles with stir-fried Teriyakichicken pieces, vegetables and crunchy popped wild rice

Page 23: EGOR ANISIMOV

ZHAN GUO — 220 g — 520¤

Duck fillet with crispy vegetables stir-fried in anise iqueur with hoisin sauce. Topped with harumaki pastry straws

Page 24: EGOR ANISIMOV

GUO BAO ROU — 300 g — 400¤

Duck fillet with crispy vegetables stir-fried inanise liqueur with hoisin sauce. Topped with harumaki

pastry straws

VEGETABLE ANDSEAFOOD CHAHAN — 300 g — 450¤

Commander squid, tiger prawns and musselswith vegetables and rice seared over an openfire with oyster sauce

WOK SHOCK — 290 g — 790¤

Yesso scallop and garlic scapes searedover an open fire in vegetable oil and butter mix

Page 25: EGOR ANISIMOV

CUPID — 300 g — 430¤

Beef and garlic scapes in Chinese sauce

UNO — 330 g — 590¤

Chuck roll with zucchini, eggplants, spring onionand garlic in creamy onion sauce

Page 26: EGOR ANISIMOV

ZUMA SOTO — 300 g — 560¤

Mouth-watering tomato soup with Yesso scallop, shrimps, commander squid, red king crab and Chilean mussels. Served with fragrant house-baked onion ciabatta

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СУ

П

Page 31: EGOR ANISIMOV

DAL GONG — 150/30 g — 390¤

Crispy deep-fried cheese balls with smoked chicken fillet. Served with Tartar sauce

KANI BALLS — 150/30 g — 450¤

Airy deep-fried crabmeat balls with creamy cheese. Served with raspberry sauce

CRAB TEMPURA — 200 g — 1800¤

Crispy fried red king crab leg, with airy cream sauce

Page 32: EGOR ANISIMOV

IKA TEMPURA — 150/30 g — 390¤

Squid marinated in specialty sauce with aniseseasoning and deep-fried in Japanese breadcrumbs.

Served with Tartar sauce

SEAFOOD HARUMAKI — 100 g — 460¤

Juicy Japanese harumaki wrappers filled with tiger prawn, squid, champignons and vegetables

EBI CHEESAKI — 160/30 g — 490¤

Spring rolls of thin crispy pastry filled withtiger prawns, cream cheese and spring peas

Page 33: EGOR ANISIMOV

CHEEZU — 150/ 30 g — 410¤

Crunchy deep-fried Mozzarella sticks.Served with Tartar sauce

Page 34: EGOR ANISIMOV

SHAO MAI — 140/30 g — 490¤

Chinese steamed pork and shrimp dumplings

KURO — 140/30 g — 540¤

Black dumplings with seafood fillingcooked in white wine.Served with creamy sauce

Page 35: EGOR ANISIMOV

YUM CHA — 150 g — 450¤

Crispy dough stuffed with squid and kimchi.Served with dipping sauce of hot chili pepper,

sesame oil and garlic.

CHAO SHOU — 160 g — 450¤

Sichuan-style wontons, with juicy fillingof white fish, vegetables and green.

Served with pepper oil and rice vinegardipping sauce with cilantro and sesame seeds.

D I M S U M S

Page 36: EGOR ANISIMOV

HAR GOW — 160 g — 450¤

Steamed crystal wontons of starch-baseddough — stuffed with tender scallop, seared

champignons and shiitake. Served withsake and rice vinegar dipping sauce with

sesame seeds.

SONG BAOZI — 130 g — 400¤

Steamed buns filled with chicken marinatedto ancient Asian traditions,

with vegetables, green and oyster sauce.

XIAO LONG BAO — 160 g— 450¤

Chinese dumplings with piquant meatstuffing and green, filled with rich broth

with some anise liqueur and ginger notes.Served with dipping sauce of pepper oil,

rice vinegar, soy sauce, cilantro andsesame seeds.

D I M S U M S

Page 37: EGOR ANISIMOV

GYOZA — 150/30 g — 490¤

Tiger prawn, fresh vegetable and green pea filling.Fried in sesame oil till golden crust and served

with sake and rice vinegar sauce with sesame

Page 38: EGOR ANISIMOV

KAOYA — 240 g — 750¤

Roasted duck fillet. Served in Beijing style — with wheat pancakes, fresh vegetables and hoisin sauce

Page 39: EGOR ANISIMOV

GAKGUNG — 170 g — 450¤

Crunchy cucumbers cooked to ancientAsian traditions, marinated with hot chili

pepper, garlic and sesame oil

KWANG DO — 180 g — 450¤

Sweet cherry tomatoes marinated in fiery kimchi sauce with green butter and puffed Vietnamese rice

Page 40: EGOR ANISIMOV

USHINOSHITA — 230 g — 650¤

Slow-cooked beef tongue with mashedpotatoes and fried enokitake mushrooms. Served with New Asia sauce

Page 41: EGOR ANISIMOV
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S I D E S

VEGGIE HIVE — 200 g — 230¤

Juicy eggplants, squashes and crispy sweet pepper grilled in oyster sauce

STEAMED VEGETABLES — 200 g — 230¤

Juicy eggplants, squashes and crispy sweet pepper grilled in special oyster sauce

STEAMED RICE — 150 g — 80¤

RIB EYE STEAK — 260 g — 1900¤

Juicy grilled steak served with glazed vegetablesand Black Pepper sauce

Page 43: EGOR ANISIMOV

TORINIKU — 350 g — 550¤

Chicken quarter grilled to golden crust in Chef’sspecialty marinade. Served with coconut puree,

glazed vegetables and Black Pepper sauce

SEORAKSAN — 270 g — 1350¤

Juicy rack of lamb with grilled vegetables and Black Pepper sauce

Page 44: EGOR ANISIMOV

PORK NECK STEAK — 180 g — 650¤

Juicy pork steak marinated in piquant sauce and grilled. Garnished with crispy vegetable salad dressed with rice wine sauce

PORK RIBS — 180 g — 950¤

Pork ribs slow-cooked au juswith ginger root and sesame oil

and then Josper-grilled inBBQ sauce glazing. Garnished

with crispy vegetable saladdressed with rice wine sauce

Page 45: EGOR ANISIMOV

HALIBUT ON A PEAR — 230 g — 690¤

Halibut on a pear, breaded Pacific halibut with pear slicesand creamy truffle sauce

Page 46: EGOR ANISIMOV

SOTO-SOTO — 400 g — 2000¤

Fried seafood marinated in author's sauce: crab,squid, scallops, mussels, shrimps, mini octopuses

Page 47: EGOR ANISIMOV

SALMON STEAK — 180 g — 950¤

Juicy grilled Faroe Island salmon steak.Garnished with crispy vegetable salad dressed

with rice wine sauce

TIGER PRAWNS — 150 g — 950¤

Josper grilled tiger prawns in Asiancoconut milk marinade. Garnished with crispyvegetable salad dressed with rice wine sauce

COMMANDER SQUID — 250 g — 550¤

Grilled Commander Squid with crispyvegetable salad dressed with rice wine sauce

Page 48: EGOR ANISIMOV

SEA URCHIN IN SHELL — 3 piece — 550¤

Page 49: EGOR ANISIMOV

UNI — 50 g — 640¤

Delicate sea urchin roe

SAKE — 50 g — 380¤

Faroe Island salmon fillet

HEISHEN — 50 g — 590¤

Marinated sea cucumber with glazed vegetables

HOTATEGAI — 50 g — 330¤

Sea scallop fillet

MAGURO — 50 g — 330¤

Tender tuna fillet

UNAGI — 50 g — 380¤

Fragrant smoked eel fillet

TAKO — 50 g —— 330¤

Tender octopus meat

Page 50: EGOR ANISIMOV

SHIBUYA — 430 g — 2300¤

Sashimi plate to share: sea urchin roe,red caviar, tuna, sea bass, scallop, red

king crab leg, Atlantic salmon andoctopus. Served on copper platter

with an ice rock

Page 51: EGOR ANISIMOV

MAGURO — 60 g — 150¤

Tuna gunkan in spicy sauce

TAKO — 60 g — 150¤

Octopus gunkan in spicy sauce

KANI — 60 g — 150¤

Crab meat gunkan in spicy sauce

HOTATEGAI — 60 g — 150¤

Scallop gunkan in spicy sauce

UNAGI — 60 g — 150¤

Eel gunkan in spicy sauce

SAKE — 60 g — 150¤

Tender salmon gunkan in spicy sauce

EBI — 50 g — 150¤

Tiger prawn gunkan in spicy sauce

SAKE AVOCADO — 60 g — 150¤

Gunkan of chilled salmon and avocado slices in spicy sauce

Page 52: EGOR ANISIMOV

EBI — 30 g — 150¤ Tiger prawn sushi

TAKO — 30 g — 150¤

Octopus sushi

UNAGI — 30 g — 180¤ Smoked eel sushi

SAKE — 30 g — 150¤

Salmon sushi

MAGURO — 30 g — 150¤

Tuna sushi

HOTATEGAI — 30 g — 150¤

Scallop sushi

UNI — 30 g — 280¤

Sea urchin roe sushi

KANI — 30 g — 180¤

Crab meat sushi

IKURA — 30 g — 210¤

Red caviar sushi

TOBIKO — 30 g — 150¤

Tobiko sushi

Page 53: EGOR ANISIMOV

ABURI SUSHI SET — 260 g — 640¤

Salmon, tuna and scallop sushi, seared and served with wasabi-flavored sauce, greens and Masago roe

Page 54: EGOR ANISIMOV

CHINMI — 270 g — 550¤

Extravaganza of flavors — juicy roll with two fishvarieties unconventionally coupled with pineappleand peach, in piquant mango jalapeno sauce

Page 55: EGOR ANISIMOV

CLITORIA — 260 g — 640¤

Spiced roll with flavorful mix of fish, juicy vegetables and piquant Toban Djan sauce

GOCHUJIAN — 230 g — 550¤

Combination of tender tuna with sweetish juicy apple, tobiko, laced with cream cheese and crunchy norimaki crust

YULI — 180 g — 490¤

Bright uramaki with crispy sea bass, coupled with roasted pepper, cream cheese and flavorful cilantro sauce, topped with rice paper crisps

Page 56: EGOR ANISIMOV

RAINBOW LUXE — 250 g — 980¤

True seafood taste in tender uramaki with tuna, Faroe Island salmon, coupled with crispy asparagus, sun-dried tomatoes and oily avocado

GRAVLAX — 240 g — 690¤

Unusual roll with tender tuna, salmon gravlax and nori and chuka seaweed, accompanied with bright truffle sauce

KI — 200 g — 650¤ Refreshing roll with delicate sockeye salmon and sea bass, with slight taste of spring onion and cilantro, topped with celery crisps

Page 57: EGOR ANISIMOV

ZUMA — 180 g — 550¤

Original roll with tender Faroe Island salmonslices, cream cheese and red caviar

РО

ЛЛ

Ы

Page 58: EGOR ANISIMOV

MIZU SEKAI — 210 g — 1300¤

For true connoisseurs of gourmet food taste: red king crab, Pacific tuna and Faroe Island salmon, combined with red caviar and gold

Page 59: EGOR ANISIMOV

KANI CRUNCH — 175 g — 650¤

Uramaki with red king crab leg, juicy lettuce, smoked eel and crunchy tortilla

CALIFORNIA — 180 g — 650¤

Uramaki with red king crab meat, oily avocado, cucumber and tobiko

SOFTIE — 185 g — 550¤

Tender uramaki with seared Yesso scallop, cream cheese, red caviar, Faroe Island salmon and crispy cucumber

Page 60: EGOR ANISIMOV

HAKUSAN — 300g — 950¤

Like the Mount Hakusan covered with frozen lakes and wildwoods, this uramaki crab and salmon roll is mantled in Mozzarella cheese blanket and spring onion curls

OSIDORI — 250 g — 550¤

Surprising uramaki with sockeye salmon and sea bass filling combined with soft cheese, ripe mango, crispy cabbage and curry sauce

SCALLOP BAKE — 195 g — 490¤

Baked norimaki with scallop, Japanese omelet, two cheese varieties, spring onion and fresh cucumber

Page 61: EGOR ANISIMOV

ZUM ZUM — 190 g — 580¤

Bright uramaki with red king crab leg, Japanese omelet, smoked eel and avocado, coupled with Faroe Island salmonfillet, a drop of creamy sauce and red caviar

Page 62: EGOR ANISIMOV

PHILADELPHIA — 190 g — 550¤

Classic uramaki with Faroe Island salmon, cream cheese and fresh cucumber

SAKURA — 190 g — 450¤

Roll with salmon and smoked eel, avocado, crispy cucumber, carrot, spring onion and pickled jalapeno

KIREI — 185 g — 550¤

Original combination of textures in specialty uramaki: crispy cucumber, tender Faroe Island salmon, smoked eel with unagi sauce and cream cheese and Tobiko filling

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FURANO — 100 g — 400¤

Japanese Castella biscuit with violets gel andcrispy meringue decorated with fresh blackberries

and served with lavender ice cream on a bedof cashew dust

MORY — 115 g — 450¤

Crispy choux pastry profiteroles filled with vanilla cream, fresh pear, and truffle caramel. Served on the “ground” made of caramelized hazelnut chocolate cookies

Page 66: EGOR ANISIMOV

LEIGH SHOO — 220 g —

A pear stewed in wine with spices served withcaramel mousse and Dor Blue ice cream on a crispy

ated with walnuts

SENRIN — 80 g —

A mild mushroom ice cream on a bed of chocolate biscuit decorated with caramelized hazelnuts and cocoa crisp

Page 67: EGOR ANISIMOV

SATURN — 140 g — 590¤

Sphere-shaped dessert of natural dark chocolate filled with crispy almond brittle, currant-based whip and sour cream with cheese mousse

Page 68: EGOR ANISIMOV

ZUMA GQ — 170 g — 390¤

This dessert is dedicated to our win as the GQ’s Best Regional Restaurant. Double chocolate mousse with juicy cherry filling is topped with chocolate mirror glaze and served on French almond cookie

CHEESECAKE — 150 g — 350¤

Classic baked cheesecake with tropical sauce. Topped with fresh berries

Page 69: EGOR ANISIMOV

JOSEPHINE — 200 g — 390¤

Well-known taste of the iconic Mille Feuille dessert.Cake is layered with sour cream and dulce de leche

and topped with caramelized puff pastry petals

LAVA LAVA — 150g — 430¤

Celebrated French dessert with hot chocolate nside. Served with a ball of ice cream and fresh berries

Page 70: EGOR ANISIMOV

PISTACHIO— 50 g — 100¤

WASABI— 50 g — 100¤

DORBLU— 50 g — 100¤

CHOCOLATE &ORANGE— 50 g — 100¤

MATCHA TEA— 50 g — 100¤

BLACK BREAD &WHISKY— 50 g — 100¤

TRUFFLE— 50 g — 100¤

SWEET POTATO &GUAVA— 50 g — 100¤

CREAMY VANILLA— 50 g — 100¤