Croissant

The recipe was shared with us by Alexey Besedin, brand chef of the Il forno restaurant.

A croissant with ham, tomatoes, and cream cheese is a refined combination of French pastry and the rich flavors of fresh ingredients. Crispy on the outside and airy on the inside, the croissant serves as an ideal base for delicate cream cheese, aromatic smoked ham, and juicy tomatoes. The slight bitterness of arugula adds a piquancy to the dish, while sea salt and freshly ground black pepper accentuate the flavor nuances. This sandwich is perfect for a hearty breakfast, a light snack, or an elegant addition to morning coffee. This recipe is a harmony of flavors born from culinary experiments where traditional French pastry meets the richness of fresh ingredients, creating gastronomic pleasure.

The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream of cream cheese, sour cream and yuzu juice. A light citrus note refreshes the entire composition without interrupting the taste of the main ingredients. Recipe from the chef of the gastrobar "Kotelnaya" Dmitry Pogorelov.

The most interesting thing in this recipe is the sauce. You'll have to work hard on it. You need to boil the pears, then leave them to steep overnight, then blend them, mix them with Jerusalem artichoke syrup, unagi (this sweet and salty substance will also give the sauce a slightly smoky aroma) and xanthan (it's needed for thickening), and boil. Recipe from Dmitry Pogorelov, chef of the gastropub "Kotelnaya.

A game of a trendy big green salad - avocado, seaweed, cucumber and edamame beans are packed into a croissant. This healthy company doesn't need any dressings, but if you want, you can sprinkle everything with lemon. Recipe from Dmitry Pogorelov, chef of the gastropub "Kotelnaya.

Croissant with stracciatella is an exquisite combination of airy French pastry and delicate Italian cheese. Its history intertwines with the gastronomic art of two cultures, creating a unique flavor balance. The crispy, flaky croissant holds a refreshing mix of salad leaves, golden-browned peas, and creamy stracciatella. The subtle aroma of ghee adds depth to the dish, while a light saltiness highlights the natural sweetness of the ingredients. It’s the perfect choice for an elegant breakfast or a light snack when you want to combine sophistication and simplicity. The harmony of textures and flavors makes it an unforgettable gastronomic experience worthy of true gourmets' attention.

The recipe was shared by the chef of the "Wing or Leg" chain, Konstantin Borisov.

A croissant with tuna, lettuce leaves, and tomatoes is an exquisite blend of French pastry and Mediterranean flavors. The legendary croissant, a symbol of Parisian breakfast, meets the tenderness of tuna and the freshness of vegetables, creating a harmonious gastronomic ensemble. The crispy flaky dough contrasts with the softness of the fish, while juicy tomatoes and crunchy lettuce add freshness to the dish. A light touch of mayonnaise completes the flavor symphony, uniting the ingredients in a cohesive ensemble. It's an ideal option for a quick breakfast or an elegant snack that evokes the feeling of a morning stroll through sunny French streets.

A new classic among egg breakfasts - eggs Benedict, which came to world cuisine from American cuisine. Breakfast includes not only poached eggs, but also some kind of bakery product, bacon and, of course, hollandaise sauce.

Almond croissants are a refined French treat that brings true delight to every pastry lover. This dessert is believed to have originated as a way to use up yesterday's croissants by filling them with fragrant almond paste and baking until golden brown. The delicate buttery dough is infused with rich nutty flavor and topped with crispy almond flakes and sweet powder. Each bite melts in the mouth, leaving soft caramel-almond notes. Almond croissants are perfect for morning coffee or as an exquisite dessert for tea time. They captivate not only with their taste but also with their elegant appearance, turning any gathering into a true celebration of French gastronomy.

Apple and cinnamon bread pudding is a cozy treat with a rich history from Italian cuisine. In Italy, bread pudding was seen as a way to use leftover bread, turning it into a tender and aromatic dessert. This version is enriched with sweet caramelized apples and the warm aroma of cinnamon. Crispy croissants create a contrast with the soft texture of the cream-soaked dough, while the caramelized apples add freshness. Baked to a golden crust, this dessert is best enjoyed warm, especially paired with vanilla ice cream. It’s perfect for cozy evenings when you crave something homemade, warming, and soulful.

Agnes Sorel, the favorite of the French king Charles VII, died of mercury poisoning. According to some sources, it was murder, according to others - abuse of cosmetics. Agnes left behind three children and a gastronomic plot that has survived to this day. This plot included mushrooms, chicken, veal or beef tongue and vinegar. The same canvas - chicken, tongue, mushrooms and vinegar - can be used to cook soups, prepare stews and other culinary delights. Other mushrooms can also be used in place of champignons. The same with the meat component. For example, in high gastronomic practice, under the name of Agnes Sorel, guinea fowl meat in combination with bull tongue and black truffles or morels is most often used.