Hazel grouse

This Olivier, the recipe for which was shared with us by the permanent chef of "Cafe Pushkin" Andrey Makhov, consists of two parts: the first is homemade Olivier with chicken breast, and the second is Olivier, close to the description in the 1895 cookbook, with beef tongue and hazel grouse.

Olivier with woodcock and caviar is an exquisite version of the famous Russian salad, tracing back to Lucien Olivier's original recipe from the 19th century. This dish combines the tenderness of roasted woodcock, the piquancy of veal tongue, and the sophistication of black caviar, making it a truly royal treat. The addition of crayfish meat, pickles, capers, and cucumbers gives the salad a complex flavor bouquet with a slight tang and rich maritime notes. Kabul and Provençal sauces bind all ingredients into a harmonious unity, while quail eggs complete the composition with a refined texture. This salad symbolizes Russia's rich gastronomic tradition and is perfect for festive occasions where sophistication and luxury are valued.

Olivier with partridges and crayfish tails is an exquisite version of the classic Russian salad, dating back to the times of aristocracy when dishes were characterized by sophistication and richness of flavors. The combination of tender partridge fillet, boiled potatoes, and fresh cucumbers gives the salad depth, while capers and olives add zest. Crayfish tails and lanspik lend special elegance to the dish, turning it into a true culinary masterpiece. Dressed with Provençal sauce with hints of Kabul sauce, it has a soft yet expressive taste. The salad is served chilled in a crystal vase, highlighting its sophistication and festivity. This dish is a harmony of flavors and textures created for true gourmets.

Salad of greens with game is an exquisite dish of Irish cuisine that combines the freshness of vegetables and the rich flavor of partridge. Its origin is linked to the traditions of hunters who valued the tender meat of game and highlighted it with greens and light dressings. The taste of this salad is remarkably harmonious: juicy vegetables, tender partridge fillet, and the tangy acidity of vinegar create an elegant combination. This dish is not only nutritious but also versatile – it can be prepared with different types of poultry, adding fresh or canned vegetables. An ideal choice for a festive dinner or a light yet hearty lunch.

Wild game salad is an exquisite dish of French cuisine that embodies hunting traditions and aristocratic refinement. It is based on tender fillet of partridge or pheasant, complemented by potatoes, pickled cucumbers, and fresh vegetables. An apple adds a light tang to the dish. The dressing made from mayonnaise with vinegar and powdered sugar balances the flavors, creating a harmony of sweet, salty, and sour. This salad not only delights gourmets with its sophistication but also serves as a magnificent option for festive tables. Garnished with green leaves and slices of eggs, it becomes attractive and appetizing. It pairs perfectly with light white wines, enhancing the meal's elegance.