Farm (free-range) chicken egg

Vladimir Mukhin, chef of White Rabbit Family, shared the recipe with us.

Gluten-free Breton far is an exquisite French dessert inspired by the traditional Breton pie Far Breton. The main flavor notes are the delicate aroma of linden honey and the rich fruity hint of prunes, which add moisture and a slight tartness to the pie. Almond milk provides softness and nutty depth, while the baked caramel crust creates an appetizing contrast. This pie is wonderful as a standalone treat with tea or paired with light creams or fruit sauces.

Recipe from Saveliy Libkin's book "Odessa feast"

Apple pancakes in caramel are the embodiment of home comfort and warmth of Russian cuisine. The delicate dough infused with the aroma of fresh apples is enriched with the sweetness of caramel and subtle notes of cinnamon. This dessert has its roots in traditional Russian baking but gains special charm from the caramelized fruit filling. Light and airy pancakes, slightly crispy at the edges, pair excellently with soft, caramelized apples to create a harmonious flavor. They are perfect for a cozy family breakfast, festive table or just to treat yourself to something special. Served hot, they can be complemented with honey, sour cream or a scoop of vanilla ice cream – a delight worthy of true gourmets!

Chicken satsivi with cloves and cinnamon is a dish enveloped in the aromas of spices and a rich culinary history. Although traditionally associated with Georgian cuisine, variations with Italian notes reveal it in a new light. The thick nut sauce with garlic, cloves, and cinnamon gives the chicken an extraordinary depth of flavor, blending sweet, spicy, and slightly sharp notes. Prolonged chilling makes the dish rich and harmonious. It pairs perfectly with fresh herbs and light sides. Satsivi is not just a treat but a true celebration for gourmets that unveils the traditions of spicy cuisine and the art of flavor pairing.

Airy yeast dough is the basis of many European dishes, from fragrant rolls to exquisite pies. Its roots go back centuries when baking skills were highly valued. The warm aroma of fresh dough filled with notes of milk and a hint of sweetness brings comfort and joy. The main secret is patience: yeast makes the dough light while careful mixing of flour gives it the necessary structure. Its texture is soft and pliable, and when baked it becomes tender, airy, and slightly porous. Perfect for baking, it reveals its flavor during cooking, providing a delicious crust and rich taste. This dough is used for making pastries, rolls, and bread and pairs wonderfully with various fillings—from sweet fruits to savory cheeses.

Vanilla syrniki with chocolate sauce and cherries are an exquisite combination of airy tenderness and rich flavor. This recipe traces back to European culinary traditions where cottage cheese is seen as a symbol of simplicity and health. The syrniki turn out soft, slightly sweet, with a delicate vanilla aroma. They are perfectly complemented by thick chocolate sauce that reveals the rich taste of cocoa and fresh cherries that add a refreshing tartness to the dish. This dessert is perfect for cozy breakfasts and festive moments when you want to treat yourself to something special. Serve it hot to feel the contrast between the warm cottage cheese dough and melted chocolate. Tenderness, sweetness, and a light fruity note make this dish a true gastronomic delight.

Chopped beefsteaks with a village egg are a true gastronomic hymn to rustic cuisine, where natural products and simple yet rich flavors are valued. This dish, rooted in traditional European recipes, recalls ancient methods of meat preparation, where it was finely chopped by hand rather than ground, preserving its natural texture. Juicy beefsteaks infused with the aroma of fresh onions and spices are fried until golden brown, topped with a delicate egg featuring a whole creamy yolk. The contrast of textures – the crispy crust of the beefsteak and the softness of the egg – makes this dish particularly exquisite. It is served as a standalone hot dish that pairs perfectly with fresh bread or light vegetable sides.

Danish smørrebrød is not just a sandwich but a true gastronomic tradition rooted in Scandinavian culture. Its thin rye bread serves as the perfect backdrop for fresh, tender shrimp complemented by rings of farm-fresh egg. The '1000 islands' sauce mixed with hints of lemon adds zest, while red caviar lends sophistication to the dish. Dill brings freshness, and the creamy texture of butter balances all flavor nuances. Smørrebrød is an ideal option for a light yet nutritious lunch, traditionally accompanied by Danish beer or aquavit. It embodies the harmony of simple yet quality ingredients, creating refined pleasure with every bite.

Cold beetroot soup on kvass is a bright, refreshing dish of Belarusian cuisine that embodies summer coolness and natural freshness. This cold soup, traditionally prepared in warm weather, features a harmonious blend of the sweet-earthy taste of beets, the light sourness of kvass, and the delicate milky hue of buttermilk. Crunchy cucumbers, aromatic green onions, and dill add zest and freshness, while boiled eggs and young potatoes make the dish hearty and complete. The cold soup not only quenches thirst and refreshes in summer heat but also fills the body with beneficial vitamins and microelements. It is a classic of Belarusian cuisine carefully passed down through generations and remains an unchanged symbol of the region's traditional gastronomy.

Khachapuri is one of the pillars of Georgian cuisine. There are many variations. Megrelian khachapuri probably requires the least effort: you will need a large amount of cheese, an oven, and about an hour and a half of free time. The classic dough for Megrelian khachapuri is made with matsoni, in which case the dough rises thanks to fermented milk microorganisms. However, this rare product in Russia can be replaced with a mixture of milk, sour cream, and dry yeast.