Freshly squeezed lemon juice

Meringue roll with prunes and walnuts is a refined creation of French cuisine, combining lightness and rich flavor accents. The recipe's origins date back to an era when exquisite desserts symbolized aristocratic taste. Soft meringue, a delicate blend of creamy lemon-infused filling, and aromatic nuts with brandy-soaked prunes create a rich texture. This dessert delights with its contrast – the fragility of meringue and the tenderness of the filling. It is perfect for elegant celebrations, friendly tea gatherings, and romantic evenings. Served chilled and cut into neat pieces, it reveals a play of textures and flavors in each slice. The magnificent combination of sweetness and nutty bitterness makes it an unforgettable highlight of any festive table.

Iceberg salad with blue dressing is a refined dish of European cuisine that combines the freshness of crispy lettuce, the spiciness of blue cheese, and the lightness of yogurt dressing. Its roots trace back to restaurant appetizers where simplicity and elegance play a key role. The iceberg base not only refreshes but also holds the flavorful dressing well. Blue cheese adds richness to the dish; its characteristic notes of noble mold harmonize with the creaminess of yogurt and lemon's acidity. Crispy bacon adds crunch and salty depth, while tender shallots and juicy cherry tomatoes complete the flavor composition. This salad is perfect for a light dinner or stylish appetizer, providing gastronomic pleasure from the first bite.

Flounder in white wine is an exquisite dish of European cuisine that combines the delicate taste of fish with the depth of dry white wine. This recipe has its roots in the culinary traditions of coastal regions of Europe, where fresh fish has always held a central place on the table. Flounder baked in a fragrant sauce with onions, broth, and herbs acquires a refined texture that literally melts in your mouth. The light acidity of lemon juice and the creaminess of butter complement the flavor palette, making the dish harmonious and rich. Flounder in white wine is perfect for a festive dinner or special occasion and pairs wonderfully with a glass of chilled white wine, enhancing gastronomic enjoyment.

Brand chef Ilya Blagoveshchensky shared with us a recipe from the Sapiens restaurant menu.

Summer mood recipe from the restaurant "Happiness".

Green universal sauce is the quintessence of freshness and brightness of Georgian cuisine. Its rich aroma of herbs combines with the spiciness of garlic and a light citrus tang. Historically, Georgian sauces served as complements to meat, fish, and vegetables, revealing new shades of flavor in dishes. This sauce perfectly complements roasted meat, fresh salads, or even bread. Its ease of preparation makes it indispensable in everyday cooking, while its versatility is a true find for gourmets. The taste is soft yet rich, with a pleasant lemon acidity and the freshness of herbs. Olive oil gives it a velvety texture. This sauce embodies Georgian generosity and love for natural ingredients, turning any meal into a true celebration of flavor.

The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.

Crab meat bruschetta is a refined combination of Mediterranean lightness and marine freshness. A crispy piece of ciabatta, toasted to a golden crust, serves as the perfect base for a delicate, spicy filling. The crab meat, thinly sliced and mixed with mayonnaise, achieves a soft texture while chili flakes add a subtle spiciness. Red basil brings notes of freshness, and lemon juice enhances the natural flavor of the seafood. This recipe is ideal for light snacks, buffets or evening gastronomic pleasures with a glass of white wine. Crab meat bruschetta is a balance of tenderness and exquisite sharpness in every bite.

Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.

The recipe was shared with us by Dmitry Trushin, head bartender of the grand bistro "Dze" and Berrywood Family.

The recipe was shared with us by Maxim Lyubimov, chef of Leo Wine & Kitchen, bar "Nachalo".

Pho bo is a gem of Vietnamese cuisine, embodying cozy family meals and street cafes in Hanoi. Its history dates back to the early 20th century when French and Chinese culinary traditions intertwined with local cuisine. This aromatic broth with hints of cinnamon, star anise, and cloves captivates with its rich flavor. Fish sauce adds a distinctive spiciness to the soup, while fresh herbs and lemon juice refresh its presentation. Thinly sliced beef, tender pho noodles, and crunchy bean sprouts make the dish harmonious and balanced. Pho bo is enjoyed hot, with lime, chili, and additional herbs to taste. It’s not just food — it’s a tradition that connects generations and cultures over a bowl of fragrant soup.

Lamb rack in citrus marinade with green pea puree is a refined dish of European cuisine, embodying a balance of vibrant flavors and aromas. The tender lamb meat, infused with the freshness of orange, the spiciness of mustard, and the slight bitterness of balsamic cream, gains special softness through marination with thyme. Perfectly roasted lamb reveals the depth of flavor, while the green pea garnish enriched with garlic and parsley adds freshness and creamy texture to the dish. A sprinkle of feta and pomegranate seeds adds harmony – the salty notes of cheese contrast with the sweet-sour bursts of pomegranate. This dish is perfect for a festive dinner or a culinary experiment that can surprise gourmets.

These exquisite tartlets with tuna, shrimp cream, and avocado are a true work of gastronomic art. Their flavor combines the freshness of seafood, the tenderness of ricotta, and the spiciness of spices. Avocado adds creaminess, while quail egg and capers provide interesting textural accents. This dish is perfect for a festive table or an elegant appetizer. Historically, seafood combined with citrus and creamy cheeses was valued in Mediterranean cuisine, and this author's variation makes it modern and unique. The tartlets have a pleasant crunch, while the fillings surprise with their harmony. They are convenient to serve as a buffet snack or an exquisite aperitif before the main course. The ease of preparation makes this recipe accessible even for novice cooks, while its rich flavor captivates from the first bite.

Mini Pavlova is a delicate dessert named after the famous ballerina Anna Pavlova. It was created in Australia in the 1920s, enchanting with its airy nature akin to the lightness of dance. The meringue, crispy on the outside and soft on the inside due to added starch and lemon juice, gives the dessert a unique texture. The filling of whipped cream and cream cheese with a hint of fresh lemon juice makes it exquisite. Berries add natural sweetness and a slight tartness, while pistachios provide a nutty accent. This dessert is perfect for special occasions, adorning the table with elegance and refined taste. Mini Pavlova is a combination of tenderness, sweetness, and freshness that delights both the eye and palate. A wonderful choice for summer evenings and festive celebrations.