Fennel stalk

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.

Wine broth is a refined creation of French cuisine that combines depth of flavor with exquisite simplicity. Its history roots in gastronomic traditions where wine becomes not just a drink but a key ingredient for adding rich aroma to dishes. The delicate blend of vegetables, fresh herbs, and spices unfolds in a rich broth that warms and enchants with its fragrance. White wine adds a subtle acidity, making the broth's taste complex and multifaceted. This broth is perfect as a base for soups and sauces, giving them elegance and depth. It can be served separately to enjoy the purity and sophistication of flavor or used as a secret ingredient that transforms any dish into a culinary masterpiece.