Boiled green peas

Duck fillet with potato-pea puree and wine sauce is an exquisite dish of Estonian cuisine, reflecting a fine blend of traditions and modern gastronomic art. Tender duck meat, roasted to a golden crust, reveals a richness of flavor in duet with velvety potato-pea puree that adds softness and a hint of sweetness to the dish. The wine sauce infused with aromas of bay leaf, garlic, and thyme completes the composition by adding noble notes and depth of flavor. This dish not only pleases the eye but also awakens gastronomic delight, making it perfect for festive dinners and special moments. The serving with thick sauce emphasizes the juiciness of the duck meat, turning each portion into a true culinary masterpiece.

Kohlrabi Olivier salad is an exquisite interpretation of the classic French salad, inspired by traditions and modern tastes. Kohlrabi, with its tender texture and light sweetness, replaces the usual potatoes, adding freshness and lightness to the dish. The harmony of sweet carrots, crunchy pickles, and savory ham creates a multifaceted flavor profile. Homemade egg-free mayonnaise highlights the naturalness of the ingredients, while the addition of mustard and spices gives the salad a delicate spiciness. This dish is perfect for both festive dinners and everyday enjoyment, revealing the gastronomic richness of French cuisine.

Liquid vinaigrette is an unusual interpretation of the classic Russian salad. Its history begins in traditional Russian cuisine, where vinaigrette was valued for its rich flavor and health benefits. In this recipe, familiar ingredients are transformed into a delicate puree, giving the dish a creamy texture. Beet broth makes the vinaigrette juicier, while lightly salted salmon and green peas add sophistication and freshness. The dish balances the sweetness of beets, a slight acidity from vinegar, and the spiciness of black pepper. It is perfect for serving chilled, refreshing on hot days and delighting with its uniqueness.