Chives (ciboulette)

The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.

Hasselback is a Swedish invention. The idea is to serve simple products like potatoes, celery or pumpkin so that they look as festive as possible. To do this, the tuber or any other vegetable of suitable density and size is effectively cut into an accordion shape and the filling is put into these cuts. The version of the filling from Mikhail Kurokhtin, the chef of the Midsummer restaurant, is beef bacon and smoked cheddar. But you can put, for example, slices of Tambov ham or smoked eel into the accordion potato, and if you want to get a purely vegetarian dish, then fried eggplant.

Crab and celery salad is a refined combination of seafood and fresh vegetables, creating a harmony of flavors and textures. The tender crab meat, shredded into strands, pairs perfectly with the crunchy celery stalks, bringing freshness and a hint of spiciness. The mayonnaise-based dressing highlights the dish's marine character, while capers and red onion add notes of exquisite tanginess. Tomato sauce with basil gives the salad a pronounced flavor and completeness. This dish is perfect as an appetizer for a festive dinner or a light summer salad that provides gastronomic pleasure. Author's cuisine has allowed for the combination of classic ingredients in a new interpretation, creating a true culinary masterpiece.

Timur Ismailov, chef of the Lumicino restaurant, shared the recipe with us.

Chef Timur Ismailov shared with us the recipe from the menu of the Sartoria Lamberti restaurant.

Chef Sergey Kryshnikov shared with us a recipe from the menu of the restaurant "KM20".

Chef Yuriy Goloperov shared the recipe from the Lark Café restaurant menu with us.

The recipe was shared with us by Yuriy Goloperov, chef of the Lark Café restaurant (Moscow).

Recipe by Christian Lorenzini, chef of the restaurant Christian.

Eggs Benedict is an iconic dish of American cuisine with a history dating back to the 19th century. It is believed to have originated in New York thanks to gourmet Lemuel Benedict, who once ordered an unusual breakfast at the Waldorf hotel. The combination of airy brioche, crispy bacon, tender poached egg, and velvety hollandaise sauce creates a harmony of flavors and textures. The creamy sauce with a hint of acidity perfectly highlights the rich taste of the egg, while the brioche absorbs it, making each forkful a true delight. This dish is an ideal choice for a late breakfast or festive brunch, adding elegance to the meal. It is served with greens and fresh vegetables, enhancing the flavor with freshness. Eggs Benedict is not just a morning ritual — it’s a gastronomic journey into the classic American breakfast.

Recipe from Alexander Chelmakin, chef of the Nome restaurant.

The recipe was shared with us by the chef of the Moscow restaurant Rake, Mikhail Zhugin.

Baked beets are a concentrate of beet flavor, so don't even think about using any other. Here's an article that will help you bake them properly. Olive oil should ideally be extra virgin — its aroma will obviously enhance the soup. Recipe from Buono restaurant.

Sea bass cutlets are a harmony of delicate sea flavor and exquisite culinary art. Sea bass fillet infused with the aroma of fried onions transforms into a soft, juicy filling complemented by airy breadcrumbs and hidden butter inside each cutlet. The enveloping green parsley coating adds freshness and pleasant crunch to the dish. Serving on creamy mushroom sauce highlights the depth of flavor, while a subtle caviar accent adds noble notes. This dish is perfect for special dinners when you want to treat yourself to something refined yet soulful. Sea bass cutlets are not just food; they are a true gastronomic symphony where each ingredient plays its unique part.

Cheddar corn is our answer to the Mexican dish elote. First we boil the corn, then fry it in a Josper, or, if we cook at home, in a dry frying pan. The corn really needs a thick cheddar-based cheese sauce here - then its taste will become much brighter. Recipe by Dmitry Kishov, chef of the tacobar restaurant.