Lime zest

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

Feijoa-lime infusion is an author’s drink that combines exotic notes of ripe feijoa and the citrus freshness of lime. Feijoa, known for its unique aroma, adds richness to the infusion, while lime provides a subtle tartness and refreshing note. This drink is prepared using vacuum infusion and sous-vide methods to fully reveal the flavors of the ingredients. Filtration through a fine mesh makes the infusion crystal clear, and added sugar syrup gently balances the strength. Chilled infusion is perfect for cozy evenings and gastronomic experiments. It can be served neat or used as a base for cocktails, creating new interesting flavor combinations.

Recipe from Theobroma restaurant (St. Petersburg).

The drink was prepared in our kitchen by Vladimir Malakhov, head bartender of the Lumicino restaurant.

Summer mood recipe from the restaurant "Happiness".

Brand chef Gianmaria Sapia shared with us a recipe from the Il matto restaurant menu.

A ton of ingredients, including apricots - they're going to be turned into a sauce and poured over the chickpeas, peppers, radishes and feta.

The recipe was shared with us by the chef of the Moscow restaurant Rake, Mikhail Zhugin.

Broccoli raab is noticeably different from the cabbage of the same name - its taste is sharp and ringing. It must be blanched carefully so that the fibers remain intact. Recipe from the Redbox restaurant.

The Scandinavian mood of this recipe is given by the pancake filling - spinach, parmesan and salted salmon. Recipe from Maxim Fomenkov, chef of the restaurant "Uzory".

There are three main elements in this dish. The tofu itself, rolled in starch and deep-fried until a thin crispy shell appears around each piece. The asparagus, which is served raw. And the main character of the edible installation is an extremely inventive sauce, which, among other things, includes kimchi sauce itself (it is sold in tubes in Korean stores), Japanese mirin rice wine, Japanese mitsukan vinegar, lime, peanut butter and chopped ice. If you have all the necessary bottles at hand, the sauce is prepared in an instant: you need to poke the blender button and mix everything. Then it's a matter of a couple of seconds: the icy sauce with textured peanut crumbs is laid out on a plate, crispy asparagus sprigs are placed on top of it, like fresh oysters, straight from the frying pan, hot tofu is placed on top. All that remains is to decorate with basil and eat immediately. You must not hesitate under any circumstances: the contrast of the icy freshness of the sauce and the hot tofu lasts no more than a minute on the plate, but it is in it that all the delight of the receptors lies. The author of the recipe, Buro TSUM brand chef Vladimir Chistyakov, is known for just such outwardly laconic, but sophisticated in terms of taste-building snacks. Recipe by Vladimir Chistyakov, brand chef of the Buro TSUM restaurant.

Vegetable soup with ginger is a true symphony of flavors, combining the freshness of European cuisine with spicy Asian notes. Ginger adds a slight heat to the soup, while lime and cilantro refresh it, creating a harmonious balance of tastes. Rutabaga, Brussels sprouts, and bell pepper make the dish rich and give it a hearty texture. The origins of this recipe trace back to the trend of combining traditional European ingredients with Eastern spices to create unique gastronomic combinations. It is perfect for a light, warming dinner or as a nutritious lunch, especially in cooler weather. This soup not only delights the palate but also benefits health due to its abundance of vitamins and antioxidants.

Recipe by the chef of the restaurant "Sea on Patrikakh" Evgeny Meshcheryakov.

A popular Mexican snack that requires perfect avocado and ripe tomatoes. The taste and ripeness of these two ingredients are the basis for success. For this dish, tomatoes need to be peeled and seeded, we only need the pulp. Guacamole should be served with tomato salsa - the recipe is also here - and with nachos corn chips. It turns out to be a concentration of the main flavors of Mexico. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.

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.