Between Russia and France

Despite spending years in France, he remained loyal to Russian cuisine. His table featured fish rasstegai, rich fish soup, and simple yet soulful porridge. Yet French gastronomy captivated him as well: he cherished pâtés, refined sauces, and especially chicken with truffles paired with a tart wine.

Tea as Ritual

For Turgenev, tea was a philosophy. He preferred it strong and scalding, accompanied by homemade jam — as if each cup reflected his contemplations about Russia.

Food as a Literary Motif

The writer’s culinary tastes found their way into his works. In Fathers and Sons, a dinner becomes the stage for a clash of eras, while in A Sportsman’s Sketches, peasant food fills the narrative with warmth and poetry.

The Taste of Eternity

Turgenev’s table was a fusion of two worlds: Russian porridge and French wine, simplicity and refinement — just like his fate, just like his literature.