Chervil

Recipe from the Brodo restaurant menu.

A twist on the traditional Scottish pearl barley soup Scotch Broth, prepared by Dmitry Kamaev, the chef of Law & Son Bar, pleases with familiar tastes. The close union of mushrooms and pearl barley is not alien to anyone who loves rassolnik. The aroma of porcini mushrooms softens the specific spirit emanating from the lamb meatballs. Included: cream sauce and coriander, and the decoration of dried apricots and prunes, as well as the glaze of oyster sauce, add restaurant elegance to the originally rural food.

Recipe by chef Dmitry Kamaev from Law & Son Bar.

Breaded perch is a true delight for seafood lovers. This dish originated in gourmet cuisine, combining tender sea perch fillet with aromatic herbs and a crispy golden crust. A buttery mixture with tarragon, dill, and chervil adds elegant freshness to the fish fillet, while the breading of flour, egg, and breadcrumbs creates an appetizing texture. The perch is fried to a perfect golden brown while its meat remains juicy. Serving it with a slice of lemon and herb salad enhances the flavor, adding lightness and harmony. This dish is suitable for both festive dinners and cozy family lunches, delighting with its exquisite taste and simplicity of preparation.

You need to prepare the lightly salted cucumbers for this salad yourself - detailed and simple instructions are given at the beginning. Recipe by the chef of the restaurant "Bor" Andrey Fedoseyev.

Tuna ceviche with smashed cucumbers is a fresh and vibrant Peruvian recipe where traditional fish marinating techniques blend with unexpected textures and flavors. Tender tuna infused with lime aroma combines with crunchy smashed cucumbers, spicy notes of chili and garlic, along with refreshing citrus accents of orange and rhubarb. Classic elements of Peruvian cuisine—freshness, acidity, and spice balance—are fully expressed in this dish. The tarragon oil-based dressing adds herby depth while watercress makes the presentation particularly elegant. Ceviche is not just an appetizer but a true gastronomic experience that reveals the richness of ocean flavors and the art of culinary contrasts.

Quinoa is added to this salad by Denis Krupenya, chef of Wine & Crab restaurant, to make it more filling. If you can't find any black groats before the holidays, regular yellow-golden quinoa will do, but adding dark caviar has a special effect: the black grains look like black eggs in the salad thicket. Marinated kohlrabi is also an important decorative element. Thinly sliced and marinated in beetroot juice with spices, it loses its residual bitterness, and the crispy crimson circles resemble Christmas tree balls.

Morning exercise in a trendy "bowl" style. Quinoa, hollandaise sauce and slices of lightly salted salmon (which, by the way, the restaurant salts itself with pink pepper and lemon zest). The proportion of proteins, fats and superfoods follows the advice of nutritionists exactly, but at the same time it comes together to form a smart and certainly tasty whole.

A waffle made from rice flour is a godsend for those who can't stand gluten. The support group includes the ubiquitous avocado, creamy hollandaise sauce and poached egg. A signature homage to the classic eggs benedict, which are a must-have on the breakfast menu in five-star hotels.

Recipe by Andrey Korobyak, chef of Yura restaurant.

Recipe from Andrey Korobyak, chef of the Yura restaurant.

Recipe by Andrey Fedoseyev, chef of the Moscow restaurant "Dream Fish.

The recipe was shared by the chef of the Touche restaurant Taras Kirienko.

The cutlets are based on haddock. But it can easily be replaced with any other quiet white fish. The recipe is taken from the book by Klaus Meyer "Nordic Cuisine. Culinary Masterpieces with a Northern Character.

The recipe is taken from the book by Klaus Meyer "Nordic cuisine. Culinary masterpieces with a northern character.