Foie gras

The recipe was prepared in our kitchen by Andrey Zhdanov, chef of the Modus restaurant.

Quail roulades in sous-vide with sea buckthorn sauce are an exquisite combination of tender meat and rich fruity flavor. Inspired by traditional European poultry cooking techniques, the sea buckthorn sauce adds a unique touch with its bright acidity. The deboned quail is filled with foie gras and sweet dates, then gently cooked sous-vide to retain juiciness and tenderness. The aromatic sea buckthorn transforms into a velvety sauce that perfectly complements the dish. Served with mashed potatoes, it becomes a complete gastronomic masterpiece that delights fans of gourmet cuisine seeking new taste horizons.

Stuffed duck is a refined dish of Italian cuisine rooted in festive traditions. In this recipe, the duck becomes tender and juicy due to marination, while the filling of veal, pork, and foie gras with spicy prunes and boiled eggs creates a rich flavor with subtle sweet notes. Baked in the oven, the duck acquires a golden crust, and the vegetables roasted alongside make the dish complete and balanced. A sauce made from white mushrooms, broth, wine, and Provençal herbs enriches the taste with sophistication. Served as a rolled slice cut into portions, it pairs perfectly with a glass of dry white wine. This dish is ideal for special occasions, impressing with its deep aroma and exquisite combination of ingredients.

Chateaubriand with spiced mashed potatoes and foie gras is a masterpiece of European cuisine, embodying sophistication and refinement. The dish is named after the French writer and diplomat François-René de Chateaubriand, known for his taste for life and art. The beef tenderloin, infused with the aromas of thyme, rosemary, and garlic, becomes tender and juicy after marinating and roasting. The spiced mashed potatoes, enriched with fresh herbs, add brightness and depth of flavor to the dish. Foie gras, seared to a golden crust, contributes a velvety texture and rich taste. The demi-glace sauce with hints of teriyaki completes the harmony of flavors. This dish is perfect for special occasions and gourmets who appreciate the refined blend of classic and modern.

Filet mignon with foie gras and chanterelle sauce is a masterpiece of French gastronomy where the refinement of flavors reaches the highest level. This dish has its roots in classic French cuisine, where the harmony of ingredients plays a key role. Tender beef medallions enriched with the luxurious texture of foie gras are complemented by the rich aroma of truffle paste. All this is united by a juicy chanterelle sauce that adds an exquisite forest note. The creamy mashed potatoes with Gruyère cheese add another textural note, creating a perfect balance. Every detail matters in this dish – from roasting the 'sandwich' in a fat net to garnishing with microgreens. It is perfect for a festive dinner, surprising guests and delivering true gastronomic pleasure.

Celery root risotto with duck foie gras and broth is an exquisite dish born in a signature kitchen where classic techniques blend with modern gastronomy. The tenderness of foie gras and the velvety texture of the risotto create a harmony of flavors, while the rich duck broth adds depth and richness to the aroma. Parmesan chips provide a crunchy texture that contrasts with the creaminess of mascarpone. This dish is a true culinary masterpiece, where every detail is crafted to perfection. It is suitable for festive dinners and those moments when you want to experience gastronomic pleasure, immersing yourself in warm, rich flavors and refined elegance.

This dish pairs well with a dense, concentrated and rich white wine from the biodynamic vineyards of Alsace.

Tapa with foie gras, sun-dried tomatoes, and goat cheese is an exquisite snack ensemble inspired by French gastronomy. Foie gras, a symbol of sophistication, pairs with delicate figs to create a rich and velvety flavor. Sun-dried tomatoes combined with spicy arugula and a garlic accent add a piquant depth to the tapa, while creamy goat cheese harmonizes with the sweetness of blueberries, adding a subtle tang. Crispy crackers serve as the perfect base for these refined ingredients, highlighting the contrast of textures. This tapa is an ideal accompaniment to a glass of chilled white wine, enhancing the evening with its elegance.

Recipe by Dmitry Zotov, owner and chef of Zotman Pizza

Ravioli with shrimp and foie gras in shrimp sauce is an exquisite dish of Italian cuisine that combines the delicate texture of pasta with the rich, intense flavor of the filling. Historically, ravioli originated in medieval Italy as a way to preserve meat and vegetables inside thin dough. In this recipe, noble foie gras adds creaminess and depth to the flavor, while tiger shrimp provide refined marine charm. The shrimp sauce made from aromatic vegetables, spices, and cognac harmoniously complements the dish, creating a rich flavor symphony. Ravioli can be served as a festive or restaurant dish that delights with its elegant combination of ingredients and aesthetic presentation. The taste is delicate, velvety, with subtle sweet-nutty notes of foie gras and deep sea freshness of shrimp.

This exquisite risotto embodies the art of Italian cuisine, combining the tenderness of foie gras with the rich flavor of goat cheese and the hearty texture of a grain mix. Lentils, barley, buckwheat, and wild rice create a wonderful balance where each grain plays its role in the harmony of the dish. Legend has it that such recipes arose from chefs' experiments to unite different cultures and traditions. Creamy lentil puree binds the ingredients into a whole, while sautéed foie gras adds luxurious depth to the dish. The risotto is served warm with a light touch of goat cheese that adds freshness and zest. It is perfect for both a festive dinner and a moment of gastronomic delight.

Beef tenderloin with foie gras and truffle is a true masterpiece of haute cuisine inspired by Italian gastronomic traditions. The delicate meat absorbs the refinement of foie gras, adding a velvety texture and rich flavor, while the black truffle reveals subtle earthy notes. This dish embodies the harmony of rich flavors, elegant presentation, and exquisite ingredients. It is perfect for a festive dinner or romantic evening, surprising with the depth of taste sensations. Prepared with cream, wine, and truffle oil, it acquires a rich yet soft flavor, while arugula and cherry tomatoes add fresh accents. Beef tenderloin with foie gras and truffle is not just a dish but a gastronomic journey where each ingredient plays its role in the symphony of taste.

Yogurt with foie gras is a bold combination of sophistication and tenderness, merging the gastronomic traditions of French cuisine with modern culinary creativity. Foie gras, the tenderest duck or goose liver, is slowly baked to retain its velvety texture and then mixed with yogurt to create an airy mousse. A bright accent is provided by raspberry foam with a slight tartness that complements sweet blueberries. The harmony of flavors unfolds in every layer, while lightly grilled toasts add a crunchy textural play. This dish is not just a dessert but a gastronomic adventure where classic meets innovation and refinement meets comfort.

Pasta with foie gras is a refined dish of French cuisine that combines the delicate texture of pasta with the luxurious taste of foie gras. Paccheri, large tubular pasta, perfectly absorbs the aromatic sauce made from lentils, truffle paste, and chicken broth. The origins of this dish lie in gastronomic traditions where foie gras symbolizes sophistication and culinary mastery. Seared foie gras steaks add a rich, buttery flavor while truffle oil highlights the elite nature of the recipe. The taste of the dish is harmonious: velvety lentils, spicy notes of shallots and garlic, deep truffle aroma – all create gastronomic pleasure. Paccheri with foie gras is perfect for a festive dinner and pairs well with a glass of aged white wine, becoming a true celebration of flavor.

Pojarskie cutlets with foie gras, sour cream sauce, and potato mushrooms are an exquisite dish that combines refined French cuisine with traditional Russian heritage. Tender chicken fillet is infused with aromatic cream, and the addition of foie gras gives the cutlets depth of flavor and noble texture. White bread soaked in milk creates tenderness, while frying in oil adds an appetizing golden crust. The garnish of potato 'mushrooms' and spinach accent complements the harmony of flavors. The composition is finished with a velvety sour cream sauce with a wine acidity enriched by onion aroma. This dish is a true culinary masterpiece suitable for a festive dinner or romantic meal.