Cremette (cream cheese)

Recipe from the restaurant menu of the bath spa complex Siberia.

The recipe was shared with us by Alexey Besedin, brand chef of the Il forno restaurant.

Rodion Plakhotin, chef of the Linbistro restaurant, shared the recipe with us.

Brand chef Alexey Podlesnykh shared the recipe from the Uryuk chain with us.

Nazgul Abikova, pastry chef at DOM (Sochi), shared the recipe with us.

Recipe by Igor Sosenkov from the Mitzva bar.

A special kind of pate, riet, comes from Touraine. One version of its origin is the French word rille, "ear", a hint that absolutely all parts of the carcass went into riet. It is not without reason that many culinary researchers draw parallels between the French riet and Russian aspic. Although in high French cuisine riet has been ennobled - now it is prepared from birds and noble fish, as well as rabbits and other game. Riet differs from other pates in its texture: as a rule, in riet s you can feel individual pieces, and pates and terrines are smoother. The filling is also important - pates include nuts, lemon zest or, as in this fish recipe, caviar - they not only decorate, but also add flavor. An excellent option for a breakfast in the "before eating" genre - Make plenty of riettes in advance, and in the morning all you have to do is toast or run for a fresh baguette. Recipe from Alexander Erin, chef of the restaurant "Bonjour Toujour.

Translated from French - "forest omelette" or "forester's omelette". However, the term "forestier" in the French culinary calendar can mean not only an omelette, but also any dishes prepared with mushrooms, fried bacon or all kinds of fried sausages. This is a hearty, rather masculine in volume breakfast. Which can easily be turned into an early lunch, adding a shock of green salad. Recipe from Alexander Erin, chef of the restaurant "Bonjour toujour".

Recipe by Nikita Angurov, chef of the London bar.

Kez-baklazhan is a refined dish of Azerbaijani cuisine that combines rich aromas and textures. Its roots lie in the traditions of using eggplants in Eastern gastronomy, where this vegetable plays a key role. Fried eggplant acquires softness and a light smoky note, while juicy pink tomatoes complemented by garlic create a bright contrast. Cream cheese with tarragon adds tenderness and freshness, while a spicy dressing of olive oil and soy sauce enhances the flavor. This dish is perfect as an appetizer or light dinner, pairing wonderfully with flatbreads and fresh herbs.

The 'Summer in Baku' salad is a true culinary ode to summer, freshness, and Azerbaijani traditions. It combines the vibrant colors and juicy flavors of summer vegetables: crunchy cucumbers, juicy cherry tomatoes, sweet peppers, and spicy red onions. Olive paste adds richness to the dish, while creamy cheese with tarragon provides a refined herbal aftertaste. The finishing touch is olive oil with balsamic cream, giving the salad an elegant harmony of flavors. This dish is perfect as a light appetizer or an addition to a festive table that highlights the richness of Azerbaijani cuisine. Each ingredient plays its role in creating a layered enjoyment that lingers in memory. Served with greens and aromatic herbs, this salad is the true taste of summer and joy in every bite!

Recipe by Maxim Grachev, chef of the Blau cafe.

This green salad with broccoli, quinoa, nuts, and marinated mozzarella is a true work of art in the culinary world. Inspired by modern healthy eating trends, it combines the freshness of greens, the tenderness of cheese, and the nutty texture of quinoa and cashews. Its flavor palette unfolds through two sauces: a refreshing orange and a velvety cream cheese with hints of spinach and cilantro. The dish's highlight is the marinated mozzarella infused with citrus notes. This salad is perfect as a light lunch or dinner and will also adorn any festive table. Topped with raspberry powder, it gains a vibrant accent and special charm. It’s not just a salad; it's a harmony of taste and texture embodied in every detail!

Recipe from Domenico Filippone, chef of the yacht restaurants "Chaika" and "Lastochka". A ceremonial version of a traditional salad, where delicate crab meat is assisted by cream cheese and two types of caviar are used at once - red and to biko .

The salad by Domenico Filippone, chef of the Chaika and Lastochka yacht restaurants, is one of the best examples of slightly banquet cuisine. The crystal bowl, ingredients laid out through a ring, and even the champagne jelly give it a hundred festive points head start. By the way, the champagne here is not just for the entourage. The noble wine sourness perfectly sets off the taste of any seafood. And in a noble combination with crab and shrimp, it sounds like "Jingle Bells.