Dried (oil-cured) olives

This recipe was invented by Nikolai Bobrov, the chef of the excellent restaurant Tunguska. This stew is not for every day, it will rather look great on a festive table. It is not quick to prepare, and you will need ingredients that require preliminary preparation. For example, first you need to cook a bisque of shrimp shells - it will give the dish a bright strong taste. And you will also need to prepare a strong fish broth in advance (here are detailed instructions on how best to do this) - it also greatly affects the character of the dish. Both can be prepared in advance and stored in the freezer, then the seafood stew will turn into a simple and quick dish.

Recipe by Alexander Volkov-Medvedev, chef of the Ruski restaurant.

Recipe from chef Anatoly Kazakov from the Selfie restaurant

Beef tartare with churros is a refined dish of French cuisine that combines the tenderness of fresh beef tenderloin with crispy potato churros. The origins of tartare trace back to medieval Europe when meat was eaten raw and its flavor enhanced with spicy additions. This recipe is a modern interpretation of the classic: capers, gherkins, and sauces create a complex flavor balance complemented by rich cheese sauce and aromatic truffle oil. Garnished with French herbs and quail egg, the tartare is served with olive soil, adding a touch of spiciness. This culinary masterpiece is perfect for gourmets who appreciate elegance and layered flavors, pairing beautifully with light white wines for a sophisticated gastronomic experience.

Thai cannelloni with pine nut pâté and herbs is a harmonious blend of exotic Asian flavors and European sophistication. This recipe is inspired by traditional Thai pastes rich in ginger, lemongrass, and curry aromas. The pine nut pâté adds a nutty tenderness that perfectly complements fresh zucchini, giving the dish lightness and refinement. Dried olives add savory notes while cilantro and basil enhance freshness and balance of flavors. The cannelloni are prepared without heat treatment to preserve all the beneficial properties of the ingredients and are served with curry sauce that highlights their rich aroma. It’s an ideal dish for gourmets who appreciate lightness, richness, and sophistication in every bite.

Summer salad is a true symphony of freshness and health. This light and nutritious recipe captures the entire palette of vibrant summer aromas and flavors. Historically, such salads originated in Mediterranean cuisine, where vegetables and greens formed the basis of the diet. The combination of crunchy cabbage, sweet carrots, juicy tomatoes, and tender avocado creates a rich texture, while sprouts, olives, and hemp seeds add a pleasant nutty note to the dish. The dressing made from olive oil and apple cider vinegar harmoniously highlights the natural flavors of the ingredients, making the salad an ideal complement to a summer dinner. It can be served as a standalone dish or as a side to light fish or meat appetizers. Summer salad is an ode to freshness, lightness, and simplicity that refreshes and energizes.