Flaky salt

The 'Bloody Mary' popsicle is an original reimagining of the legendary cocktail known for its spiciness and refreshing taste. American cuisine is famous for its boldness in experimentation, and this recipe is a vivid testament to that. The combination of tomato juice, vodka, Worcestershire sauce, and Tabasco creates a spicy, rich palette of flavors that awakens the taste buds. The frozen consistency adds an unexpected freshness, while celery used instead of the usual stick makes the presentation unforgettable. Flakes of salt complete the composition, emphasizing the depth of flavor. This unusual treat is perfect for summer parties, surprising guests with its audacity and culinary ingenuity. The Bloody Mary in ice cream form is a true challenge to traditions that will surely please lovers of unconventional gastronomic experiences.

Crostini with strawberries, basil, and cinnamon is a delightful combination of crispy baguette, creamy ricotta, and sweet strawberries enhanced by the warm aroma of cinnamon and balsamic vinegar. This Italian delicacy evokes sunny evenings in Tuscan vineyards where fresh ingredients transform into true gastronomic masterpieces. The dish's flavor is a balance of sweetness and light acidity with spicy notes adding depth. Such crostini are perfect for festive buffets, romantic dinners, or simply cozy tea times. They can be served as a standalone dish or as an accompaniment to light white wines. The refined simplicity of this recipe makes it accessible yet exquisite, giving each bite a taste of Italian dolce vita.

The recipe was shared with us by the Italian brand chef of Aram Mnatsakanov's restaurants Antonio Freza, this is how he prepares eggplant at Bosco Mishka Bar.

Tartare was invented in France. The recipe is simple, but requires gentle handling and some hygiene. The freshest, pre-chilled beef tenderloin is taken and carefully chopped into small cubes. Then the meat is mixed with finely chopped gherkins and capers. The specific taste of raw meat is neutralized by boiled eggs, and freshly prepared homemade mayonnaise reliably holds all the ingredients together. The finished tartare is kept in the cold for no more than 2 hours. You can serve the dish with a raw yolk, fresh herbs and warm croutons.