stroganovhotel

3

Finally we came to a much more pleasant phase then the one of reinforced concrete. What fun it is to see how the designs start to take the real form!

Finalmente chegamos ao etapa muito mais agradável que a fase de betão armado. Que felicidade ver como os desenhos começam a tomar forma real!

2

Here is a recipe: some granite stones, a bit of cement and certainly a pinch of imagination. What do we get? Good looking cascade! Later we add lots of plants and let the water fall!

Aqui está e receita: algumas pedras de granito, um bocado de cimento, as mãos de ouro do Sr Dinis e claro está uma boa pitada de imaginação… Que temos no resultado? Uma cascata belíssima! Mais tarde adicionamos muitas plantas e deixamos agua a correr!

And now time has come to speak about the main characters of our story: Juliana de Almeida and Grigory Aleksandrovich Stroganov. We thought it would be correct to start with a short bit of history of Stroganov’s family.

Few could write the name correctly, but any person with a minimum of gastronomical culture would know what we are talking about. The recipe is more or less like that: take beef tenderloin or chicken, cut in stripes, add onions, mushrooms, tomato pulp and at the end some sour cream. Could be served with rice, spaghetti or mashed potatoes. It’s Stroganov.
You could think that it refers to a great Russian chef but it was named in honour of Count Stroganov Alexander G. (1795-1891).
Count Stroganov, like many nobles of the time, being a very wealthy man, held in Odessa so-called “open table”, where any educated and well-dressed man could come. The dish itself was invented for such open tables - firstly, because of the convenience of preparation, consistency of standard dishes, secondly, convenient division into portions and thirdly, at the same time delicious. One of the count’s chefs successfully combined French cuisine technology (sautéed meat served in a sauce) with the tricks of Russian cuisine, as the Russian gravy is served with the meat.
According to another version, the Stroganov’s French chef Andre Dupont invented the dish for the convenience of the count, whose teeth have fallen out with age.

Stroganov Family is one of the most glorious and influential Russian clans originally coming from Novgorod the Great, the heart of ancient and saint Russia, that later relocated to Siberia and dedicated themselves to salt production and the fur trade. The Stroganov practically created an independent buffer state on the eastern outskirts of Russia, sent an expedition to conquer Siberia, contributed to Peter the Great’s fleet with 4 ships and were famous from the 16th century as the most rich and powerful family in Russia. But not only that: they had always supported art and culture and were great maecenas. Even now there still exist Stroganov style in iconography and Stroganov school of arts is one of the most prestigious in Russia.
Unfortunately the clan as such ended in 1923 and there are a lot of mystical stories related to the family which we could tell you later.

We bet many of you may wonder, why “Stroganov Hotel”?

Searching for some parallels in history and culture of Portugal and Russia, we decided to dedicate the hotel to the amazing love story that was discovered: how Juliana d'Oyenhausen, the most influent portuguese countess in Europe in the XIX century, became Yulya Petrovna Stroganova, the lady in waiting in St. Petersburg.

We will tell you about the most interesting facts about Juliana and Grigory Stroganov, but if you might be interested to know the whole story, we would love to recommend to our portuguese friends the book of José Norton, Juliana - Condessa Stroganoff.