Grapeseed oil

The recipe was shared with us by the brand chef of the restaurant Sapiens, Ilya Blagoveshchensky.

The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!".

The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!".

Celery and shrimp salad is an elegant dish of European cuisine that combines the freshness of vegetables with refined seafood flavor. Light yet nutritious, it is perfect for a summer dinner or an exquisite appetizer. Celery adds a crunchy texture and a hint of spiciness to the salad, while shrimp provide tenderness and a sweet note. Grape seed oil enhances the natural taste of the ingredients, and black pepper adds subtle spice. Such combinations are believed to have been popular among Mediterranean chefs seeking harmony in flavor and health benefits. This salad can be served as a standalone dish or as an accompaniment to light fish or vegetable treats.

Recipe by the teacher of the School of "Food" Vitaly Tikhonov.

A hearty pasta for long autumn and winter lunches. The base of its sauce is veal shank, also known as ossobuco, which needs to be stewed for 14 hours. The recipe is taken from the book by Mark Vetri "Cooking Pasta.

The closest analogue of this strictly vegan tartare from Andrey Zhdanov, chef of the Modus restaurant, is the well-known beetroot salad with feta cheese and walnuts. But tofu, which plays the role of feta cheese here, lacks the creaminess and saltiness typical of brine cheese. Therefore, the taste of the dish goes towards freshness rather than density: the contrast with the sweetish beetroot is provided by the lively green peas with a menthol note of fresh mint, which have turned into a sauce, the aroma is provided by the lemon zest in the dressing, and the tofu serves as a neutral background for everything else.

Recipe from Evgeny Engelke, brand chef of the Italy restaurants (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.

Alena Solodovichenko shared the recipe with us.

Recipe from Andrey Zelenkov, chef of the Gashek gastro bistro.

The recipe was shared with us by Marina Konstantinova, co-owner of the Blanket&Co cafe.

Andrey Nesterenko, chef of the Chinook restaurant, shared the recipe with us.

A recipe by St. Petersburg chef Dmitry Blinov that has caused quite a stir in his restaurant Harvest. A simple culinary trick, in which beets are boiled, marinated in vinegar, then dried in the oven until they become firm candied fruits and served with blackcurrant sauce (out of season, mashed berries with sugar are suitable), transforms beets into a restaurant dish: cloying, sliminess, the smell of damp earth - everything that you might not like about beets disappears as if by magic , and you can enjoy its new caramel texture, luxurious ruby color and light fruity aftertaste.

Recipe by Dmitry Blinov, chef of the Harvest restaurant. This pate could just as easily be called mousse, hummus or tartar. The name doesn't change the culinary meaning: it's a very fresh and light thing that's delicious spread on fresh brioche, hot toast or wrapped in pita bread, and if you don't have any at hand, just eat it with a spoon. It's better to take fresh broccoli - with defrosted broccoli the pate will be watery and not as bright. The recipe is suitable for vegetarians and those who are fasting, as well as for those who want to lose weight. We got it from Dmitry Blinov, chef of the St. Petersburg restaurant Harvest, whose menu is focused on vegetables.

Strawberry and pastille gazpacho is an amazing combination of freshness and depth of flavor. The Spanish gazpacho, known for its cool and refreshing nature, gets a berry note here thanks to the strawberry that adds light sweetness and delicate aroma. The pastille made from leftover ingredients is not only an eco-friendly approach but also a way to add textural contrast. Roasted bell pepper and cucumber slices complement the composition with freshness, while the raspberry vinegar and ginger-based sauce adds spiciness. In the end, delicate sour cream and microgreens create harmony of flavors and visual elegance. This dish is the perfect summer choice that can be served as a light appetizer or even an original dessert. Strawberry gazpacho will surprise guests and leave an unforgettable impression with its unusual flavor combination.