Fried bread (grenki)

Baked pumpkin with cheese is a refined combination of the gentle sweetness of pumpkin and the soft creamy flavor of camembert. The dish has a cozy, warming character, making it perfect for autumn evenings or festive dinners. Historically, baked pumpkin appears in various cuisines, but adding camembert gives it a special elegance of French gastronomy. Garlic, spices, and herbs reveal depth of flavor, while honey and pear add a refined sweetness. Serving on crispy toasts makes the texture interesting, turning the dish into a stylish appetizer. It pairs wonderfully with white wine or herbal tea. Baked pumpkin with cheese not only delights the taste buds but also fills the home with aromas of comfort and coziness.

Celery cream soup is a refined dish of European cuisine that captivates with its tenderness and sophisticated flavor. Celery, with its vibrant aroma, adds freshness and lightness to the soup, while cream makes it velvety. This soup is often served in the finest restaurants in France but can also be made at home. It is perfect for a cozy family dinner or a festive table setting. Its taste is mild, with subtle nutty notes of celery complemented by a delicate creamy texture. Croutons provide a crunchy contrast, making each spoonful a true gastronomic delight. Celery cream soup can be served as a standalone dish or as an exquisite starter for dinner. Due to its ingredients, it is not only tasty but also healthy since celery is rich in vitamins and antioxidants.

The recipe is taken from the book "Seafood. Very simple.

Minestrone is a light vegetable soup originally from Italy. The lack of meat here is compensated by beans, which replenish the balance of protein in the dish. The croutons are also here for a reason: they are needed to make the soup caloric .

This soup is prepared in Aram Mnatsakanov's restaurants: Maritozzo, "Probka on Tsvetnoy", "Probka on Dobrolyubova", Da Manu.

The recipe is taken from the book "Geography to taste. Estonia" by Nika Ganich.

Recipe by Evgeniy Mikhailov, chef of the Drinks @ Dinners restaurant. A variation on the legendary salad, where the main ingredients are shrimp and pak choi, the dressing is a delicate mustard-milk sauce, and on top is a Parmesan sauerkraut.

This is how the chef of the restaurant "Combine" Igor Brusentsev prepares Olivier.

Sergey Eroshenko, chef of the restaurant "Honest Kitchen", shared the recipe with us.

From the chef of "Predator Steaks & Burgers.

From the chef of the Craft Kitchen restaurant.

Salmon tartare with avocado and spicy sauce is a refined dish that combines the delicate texture of fresh salmon with the creamy softness of avocado. It draws inspiration from Italian cuisine, known for its focus on natural and quality ingredients. The addition of flying fish roe adds bright notes of sea breeze, while wasabi and mayonnaise sauce adds spiciness, creating a balance of flavors. Radish brings refreshing crunchiness, and watercress and balsamic cream complete the composition with elegant harmony. This tartare is perfect as an exquisite appetizer for special occasions where presentation and taste are important. Serving it with croutons adds textural contrast, allowing enjoyment of each layer of flavors, turning it into a gastronomic delight.

Tartare made from marble beef with wasabi sauce is a refined and bold dish that combines the tenderness of fresh beef tenderloin with the spicy sharpness of wasabi. Georgian cuisine is famous for its vibrant flavors, and this tartare is no exception. Pickled cucumbers and red onions add a slight tanginess, while parsley refreshes the overall composition. Served with quail egg and crispy croutons, it makes an ideal choice for gourmets who appreciate a balance of textures and aromas. This dish is suitable for both an exquisite dinner and a small gastronomic experiment, allowing one to enjoy every nuance of the flavor bouquet. The combination of wasabi and soy sauce adds an Asian note to the tartare, creating an original culinary experience.

Pumpkin cream soup with almond flakes is a refined dish of Italian cuisine that combines the tenderness of a velvety texture with an exquisite nutty note. Historically, pumpkin soups were popular in Italy due to the vegetable's availability and its nutritional properties. The flavor of this soup is rich and harmonious: the sweet pumpkin perfectly complements the aroma of sautéed onions and celery, while cream adds a special softness. Almond flakes add a crunchy texture, making the dish not only delicious but also aesthetically pleasing. This soup warms on cool days and is perfect for cozy home lunches as well as festive dinners. It is served with crispy croutons that highlight its richness and depth of flavor.

Tuna tartare is an elegant dish of Mexican cuisine that combines the freshness of seafood with spicy accents. The history of tartare traces back to French gastronomy, but in its Mexican version, it gains a unique character with the addition of guacamole and chili peppers. Tender tuna fillet diced is enriched with the aroma of olive oil and the freshness of scallions. Served on a bed of guacamole puree with a crispy Borodinsky bread toast creates a perfect balance of textures. Garnished with corn salad and chili slices, this tartare delights with its harmonious flavor, uniting the softness of tuna, creaminess of avocado, and a hint of spice. The dish is perfect as an exquisite appetizer or light dinner, especially accompanied by a glass of white wine.