A social media commentator and journalist, Ksenia Sobchak, drew attention to the rider of the performer Zivert, inviting a chorus of reactions that mixed amusement with critique. The Telegram audience witnessed a post in which Sobchak commented on the rider just before a late-summer weekend, hinting at a repeated menu that echoed the singer Sievert. The remark about the form being cubes added a playful line to the exchange across the comments section.
According to Sobchak, the rider called for a kilo of skinless salmon, veal, additional veal, and chicken prepared on charcoal for a barbecue. The rider’s notes indicate that the roast should be cooked well and that the presentation should feature cube-shaped portions, accompanied by barbecue sauces. The Zivert team member who handles travel and catering conferred these requests with the familiar phrase, describing the setup with practical clarity.
The online dialogue quickly broadened. Some readers teased the practicality of the food choices, while others debated whether flavor hinges on the serving form or is simply a personal whim. A handful of comments asked whether this level of detail for sauces and presentation might reflect a broader trend in artist riders, or if it was merely a lighthearted quirk that attracted extra attention.
In the past, Sobchak had shared the rider of Ukrainian singer Svetlana Loboda, drawing ridicules or mockery in response and joking about the need for ten pairs of socks as a part of the singer’s entourage. The current exchange with Zivert prompted renewed discussion about how rider details can become a talking point in media and social networks, often blurring lines between personal preference and fan curiosity.