Black caviar (sturgeon roe)

The recipe was shared with us by Takhira Tsakoeva, brand chef of the Kislovsky Taste&Place restaurant.

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

Salad with black caviar is an exquisite dish of French cuisine that embodies sophistication and balance of flavors. Its base is fresh greens: arugula, chard, and spinach, creating lightness and richness. Sweet yellow cherry tomatoes add brightness, while a spicy sauce made from two types of mustard, garlic, balsamic vinegar, and olive oil reveals depth of flavor. Black caviar is the main accent, symbolizing luxury and gastronomic refinement; it adds a delicate salty note complemented by crunchy sesame seeds. This salad is not only aesthetic but also nutritious: it is perfect as an appetizer for a festive dinner or a light dish for gourmets.

Salad with baked camembert and black caviar is a refined dish of French cuisine, combining the tenderness of melted cheese with the spiciness of black caviar. Baked camembert reveals deep creamy notes, harmoniously complemented by caramelized leeks and the freshness of spinach. White wine adds a subtle acidity to the sauce, highlighting the multilayered flavor. Caviar—a symbol of sophistication—finishes the composition with an elegant salty accent. This salad is perfect for festive dinners or romantic evenings where taste and presentation aesthetics matter.

Recipe from Dmitry Reshetnikov, chef of the Zazazu restaurant (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.

Recipe by Ruslan Polyakov, chef of the restaurants Remy Kitchen Bakery, Pino, cafe Gentle. Creamy mascarpone and textured viscous processed cheese transform cauliflower cream soup from a boring dietary dish into something piquant and bright. Ruslan Polyakova suggests adding black caviar, basil-infused butter, and a little fresh tarragon when serving. You can experiment as you like — the neutral taste of cauliflower allows it.

Brand chef of the Uhvat restaurant Viktor Beley prepares the main New Year's salad according to a recipe that is close to the original idea of Lucien Olivier. It has crayfish tails, black caviar, and quail. Viktor also adds Thursday salt to the salad, which he prepares according to all the rules and canons himself.

This Olivier, the recipe for which was shared with us by the permanent chef of "Cafe Pushkin" Andrey Makhov, consists of two parts: the first is homemade Olivier with chicken breast, and the second is Olivier, close to the description in the 1895 cookbook, with beef tongue and hazel grouse.

Fusilli salad is a harmonious blend of Italian pasta and rich flavors of European cuisine. Legend has it that such dishes emerged from the culinary experiments of Italian chefs aiming to combine traditional ingredients with unexpected flavor notes. In this salad, the firm spirals of fusilli are enveloped in creamy cheese, juicy tomatoes, and spicy semi-smoked sausage. Mayonnaise or another sauce adds richness, while black caviar brings noble sophistication. This dish is perfect for a festive table or a quick dinner when you want something both simple and luxurious.

Baked potatoes with sour cream and caviar is an elegant and refined dish that harmoniously combines simplicity and luxury. The golden-crusted baked potato has a crispy texture on the outside and tenderness inside. Sour cream adds creamy softness, while black caviar imparts a subtle salty flavor with an exquisite marine note. This dish is often served as an appetizer at festive events or dinners, highlighting its aristocratic nature. European cuisine is renowned for its attention to flavor balance, and this delicacy is a perfect example of gastronomic mastery. It pairs well with champagne or dry white wine, creating a sophisticated and memorable culinary composition.

Tsar's fish soup with black caviar is a dish worthy of royal feasts, reflecting the richness of Russian cuisine. This exquisite soup is made from aromatic fish broth with sturgeon species that give it depth and richness of flavor. The black caviar added at the end fills the soup with tenderness and a noble touch, while the smoldering coal adds a light smoky aroma. Vodka at the end of cooking makes the broth clearer and enhances its taste. Traditionally, the soup is served hot with rasstegai and enjoyed with a shot of cold vodka, making the meal especially festive. This dish symbolizes Russian hospitality and traditions, combining the wealth of nature and centuries-old culinary secrets.

Fish canapés with lemon-chive butter are a refined dish of French cuisine that harmoniously combines the freshness of seafood with rich creamy notes. A light marinade of orange juice enhances the flavor of herring, giving it softness, while smoked salmon adds sophistication. Creamy lemon and chive butter makes each bite tender and aromatic, and black caviar adds a touch of luxury to the canapés. Crispy rye bread complements the texture, creating a perfect combination of crunchiness, tenderness, and rich flavor. This dish will adorn any festive table, impressing guests with its elegance and balanced flavor nuances.

Green peas with Aquitaine black caviar is an exquisite dish of French cuisine that combines the delicate freshness of peas with the refined taste of black caviar. The origins of this dish trace back to the traditions of haute cuisine, where textures and aromas play a key role. Its lightness and elegant presentation make it an ideal choice for a sophisticated aperitif or main course at a festive dinner. Pea puree enhanced with mineral water creates a silky base, while the gelatinous structure adds an intriguing play of textures. Onion foam gives the dish airiness and a spicy note. Aquitaine caviar crowns this culinary masterpiece, revealing marine flavor nuances. This recipe is true art in balancing freshness, richness, and elegance.

A snack of young potatoes and caviar is a refined dish of Russian cuisine that combines simplicity and elegance. Tender young potatoes with a subtle nutty note serve as the perfect base for delicate black caviar, a symbol of luxury and wealth. Crème fraîche adds a gentle tang, softening the rich flavor of the caviar, while fresh green onions provide zest and freshness. This dish is perfect for festive dinners, buffets, and celebrations, creating harmony of textures and aromas. The ease of preparation makes it an ideal choice for those who want to impress guests with sophisticated taste without spending much time cooking.

Thin buckwheat pancakes with sour cream and black caviar are an exquisite symbol of European gastronomy, combining the simplicity of rustic cuisine with aristocratic refinement. Buckwheat flour gives the pancakes a delicate nutty note, while sour cream adds softness and a creamy touch. Black caviar completes the composition with an elegant salty flavor, making the dish a true delicacy. The airy pancakes, slightly crispy at the edges, are perfect for festive receptions, breakfasts, or cozy family gatherings. Their rich taste unfolds harmoniously when served with fresh herbs and a glass of chilled champagne. The secret to the perfect dish lies in the fermentation of the batter and the correct frying temperature, making the pancakes incredibly thin and tender.