Leek (white part)

Tofu salad is a harmonious blend of crunchy vegetables and tender pieces of fried tofu from Pan-Asian cuisine. This dish features the freshness of iceberg lettuce, sweet carrots, and aromatic leeks complemented by a zesty dressing made from soy and oyster sauces with rice vinegar and sesame oil. Toasted sesame adds a nutty flavor while cilantro refreshes the composition. The salad is perfect as a light lunch or dinner and pairs well with rice or noodles. It delights with a balanced taste—a combination of sweet, salty, sour, and umami. Easy to prepare, it also surprises with its variety of textures: the crunchy greens contrast with the tender golden tofu. This dish is ideal for lovers of Eastern gastronomy and will pleasantly surprise even the most discerning gourmets.

Cheese chips with onion and garlic are a crispy perfection where the rich flavor of parmesan meets the spiciness of garlic and the gentle sweetness of leeks. Originating from gourmet cuisine, this simple yet elegant recipe transforms ordinary cheese into a refined snack. Perfect for parties, a glass of wine, or just a cozy evening at home, these chips have a rich flavor with subtle spicy notes of black and chili pepper. They are prepared in just a few minutes in the oven, and the light caramelization of the onion adds extra depth. Chips can be served as a standalone snack or paired with dips for a more expressive tasting experience.

Eel soup is a traditional dish of Estonian cuisine, known for its rich flavor and aroma. Historically, eel was a valuable product in the coastal regions of the Baltic Sea, and its use in soups highlights local gastronomic traditions. The broth made from eel acquires a delicate velvety texture, while the addition of white wine and butter gives it a subtle sophistication. Sautéed vegetables—carrots and onions—add natural sweetness and depth of flavor, while fresh dill completes the composition with light herbal notes. This soup is perfect for cozy home lunches, warming and satisfying. It is served with crispy bread or potato garnish, creating a harmonious combination of textures and aromas. It is not only nutritious but also embodies the centuries-old culinary traditions of the region.

Salad with baked camembert and black caviar is a refined dish of French cuisine, combining the tenderness of melted cheese with the spiciness of black caviar. Baked camembert reveals deep creamy notes, harmoniously complemented by caramelized leeks and the freshness of spinach. White wine adds a subtle acidity to the sauce, highlighting the multilayered flavor. Caviar—a symbol of sophistication—finishes the composition with an elegant salty accent. This salad is perfect for festive dinners or romantic evenings where taste and presentation aesthetics matter.

Eel and pike soup is a refined dish of Estonian cuisine that combines the tenderness of river fish with aromatic herbs and spices. Traditionally, soup was considered a fisherman's food, but in this rendition, it gains an exquisite flavor through the addition of fennel, anise vodka, and parsnip cream. The broth is deep and rich due to the slow simmering of eel and pike with root vegetables. The parsnip cream adds softness to the dish, while quail eggs and pieces of boiled carrot provide textural contrast. This dish is perfect for cozy family lunches or festive dinners, highlighting the richness of Estonian flavors.

Swordfish steak with leeks braised in wine is an exquisite dish of French cuisine that combines the tenderness of seafood and the aroma of Provençal herbs. The swordfish, known for its firm yet juicy meat, gains a unique flavor from soy sauce and spices. The leeks braised in white wine become soft and rich, enhancing the elegance of the dish. This culinary composition is perfect for dinner with a glass of dry white wine, creating an atmosphere of French gastronomic delight. The excellent balance of flavors makes this steak a choice for true gourmets.

Recipe provided by Fornetto restaurant.

The recipe is taken from the book "French Home Cooking. Stories and Recipes from the Vineyard" by Mimi Thorisson. The names of some dishes sound much better in French! How can you compare poule au pot with some boring boiled chicken? I remember the first time I cooked this chicken for my husband when we were still living in Paris. "But shouldn't it at least be fried first?" — he asked. I gave Oddur a withering look, the kind that needs no translation. Later that day , as he was wolfing down his chicken, he gave me a look that said, "You were right and I was wrong." I love it when people look at me like that! Oddur now loves the dish so much that he asked me to tell you that the photo of the chicken is his favorite in the entire book. Poul-au-pou is a national treasure in France, and every region has its own version of this dish. This recipe is the result of much experimentation. But it is based on a wonderful recipe from my friend Florence's mother, who came up with the idea of carefully rubbing the chicken under the skin with a special garlic mixture. And don't let the modest appearance of this chicken fool you — it really is amazing.

Rabbit heart pie is a rare and refined dish of Russian cuisine that combines sophistication with the warmth of homemade baking. Its origins trace back to rural traditions where every part of the animal was valued. The tender, crumbly dough with a hint of parmesan harmoniously complements the juicy filling of rabbit hearts stewed in cream with onions and bacon. The flavor of this pie is rich, soft, and slightly spicy thanks to pink pepper. This dish is suitable for special occasions when you want to surprise guests with an unconventional treat. It is served hot with herbs and a glass of white wine, enhancing its delicate meat notes. Rabbit heart pie is a true gastronomic discovery for connoisseurs of unusual flavors.

Tomato soup with shrimp and fish is the embodiment of flavor harmony in Pan-Asian cuisine. This aromatic and rich soup combines the sweetness of tomatoes, the freshness of seafood, and the sophistication of spices, creating a delicate yet expressive taste. The origins of such a dish can be found in the culinary traditions of Southeast Asia, where the lightness of vegetable broths meets the richness of seafood cuisine. It features pronounced notes of thyme, oregano, and ginger that give the dish a warming character. A slight spiciness from chili pepper adds zest while mushrooms soften the overall flavor. This soup can be served as a standalone dish or as part of a dinner with rice or crispy toasts. Tomato soup with shrimp and fish is an ideal choice for those who want to enjoy exquisite and light food that warms the soul.

Norwegian blue mussels are a true embodiment of marine flavor, wrapped in creamy tenderness and the aroma of fresh herbs. This recipe, inspired by the traditions of Norwegian fishermen, combines the natural taste of the ocean with rich notes of white wine, shallots, and fennel. Mussels cooked in a creamy broth acquire a velvety texture, while added chili pepper gives a slight spiciness. The dish pairs perfectly with fresh bread that can be dipped into the fragrant broth. In Norway, such mussels are often served in seaside restaurants, enjoyed amidst the sound of waves and gentle sea breeze. It is not just food but a whole gastronomic story reflecting the love of northern peoples for seafood and the art of turning simple ingredients into a culinary masterpiece.

Mini egg casseroles made from guinea fowl are an exquisite dish of European cuisine that perfectly combines the tenderness of guinea fowl, the creaminess of cheese, and the aroma of leeks. Guinea fowl is a bird valued for its rich yet mild flavor that makes casseroles particularly refined. The origins of this dish trace back to French gastronomic traditions where harmonious combinations of simple yet noble ingredients are appreciated. The casseroles are airy thanks to eggs and cream, while Dijon mustard adds a subtle spicy note. This dish is perfect for breakfast or a light dinner served hot or chilled. The miniature form makes it convenient for portioned serving, and the juiciness of the ingredients provides a rich gastronomic experience. Paired with greens or crispy baguette, they make an excellent addition to a cozy family or festive table.

Wild game pâté is a true adornment of French cuisine, embodying aristocratic elegance and rustic generosity. Originally made by hunters from game, it has become a symbol of gastronomic mastery. This pâté features a rich liver flavor enriched with the creamy tenderness of butter and delicate aromas of vegetables and spices. The combination of chicken liver and meat mince makes it soft yet with an expressive texture, while baking in the oven reveals the depth of its flavor. It is best served chilled on crispy baguette or accompanied by sweet jams and tangy marinades to highlight its noble profile. Such pâté makes an excellent addition to breakfast or an elegant wine appetizer worthy of the most refined tastes.

Table No. 9

Light kohlrabi soup is a delicate and aromatic dish that combines the traditions of Russian cuisine with a modern approach to light, nutritious meals. Kohlrabi adds freshness and a subtle sweetness to the soup, while the combination of carrots, celery, and bell peppers creates a rich flavor. The chicken broth makes it soft and comforting, perfect for a light lunch or dinner. The soup fits well into a lean menu if meat is excluded while remaining just as flavorful. Its main advantage is the simplicity of preparation and health benefits: fiber-rich vegetables and tender chicken make it dietary yet nourishing. After steeping, the soup becomes even tastier, revealing all its aromatic nuances. It is served with herbs, sour cream or fresh bread, highlighting its traditional Russian essence.