Thyme

The recipe was prepared in our kitchen by Andrey Zhdanov, chef of the Modus restaurant.

Recipe taken from the magazine "Culinary Workshop".

Braised shoulder in thick sauce is a dish that embodies the perfect harmony of rich aromas and deep flavors. Tender lamb, infused with spices and herbs, simmers in a rich sauce, fully revealing its juicy taste. Onions and tomatoes add a gentle sweetness and acidity, while thyme and rosemary provide a unique aroma. The slow braising process allows the meat to become tender and juicy, soaking up the broth. This dish is perfect for cozy family evenings or festive gatherings, especially when paired with mashed potatoes or fresh bread that is delightful to dip into the thick, aromatic sauce.

Tagliatelle with lamb shoulder ragù is an exquisite Italian dish embodying the spirit of traditional cuisine. Its roots trace back to Tuscan villages where slowly braised meat and aromatic herbs created a unique flavor. Tender lamb sautéed with rosemary, thyme, and marjoram simmers in a rich meat broth with tomato passata; mushrooms and artichokes add depth to the taste. Served with perfectly cooked al dente pasta, butter, and parmesan, it creates a harmony of textures – silky pasta, tender meat, rich sauce. This dish is best enjoyed hot, garnished with fresh herbs and paired with a glass of red wine. It’s perfect for cozy home dinners or festive gatherings, bringing warmth and the taste of Italy right to your table.

Roasted lamb shoulder is the embodiment of European gastronomic elegance, where the simplicity of ingredients harmoniously blends with rich flavor. The dish has a rich aroma thanks to rosemary and thyme, while white dry wine adds tenderness and a slight acidity to the meat. Potatoes, carrots, and celery soaked in lamb juices become the perfect side dish, creating a balance of flavors and textures. Historically, roasted lamb holds an esteemed place in Mediterranean cuisines; it was prepared for family celebrations and holidays as a symbol of cozy gatherings. This dish is served hot, allowing one to enjoy its depth and richness, while the golden crust of the meat makes it not only appetizing but also aesthetically pleasing. It pairs perfectly with a glass of red wine and fresh bread.

Sous-vide lamb shoulder is an art of slow cooking that reveals the depth of meat flavor. Marinated in a mixture of prunes, thyme, rosemary, and meat broth, it acquires a rich aroma with subtle sweet notes. Slow cooking at low temperatures makes the meat incredibly tender and juicy while retaining all its juices. This cooking method is a perfect blend of tradition and modern technology that preserves the natural taste and texture of the meat. The dish can be served in its natural tenderness or with a crispy crust after roasting, accompanied by a flavorful sauce and vegetable garnish. This exquisite dish is perfect for a festive dinner or a cozy family gathering, highlighting the richness of lamb's flavor nuances.

The recipe was shared with us by the chef of the Laverna cafe (Sochi) Bronislav Artyukhovsky.

The recipe was shared with us by Mirko Zago, chef of the Onest and Aist restaurants.

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

Timur Ismailov, chef of the Historia restaurant, shared the recipe with us.

Quiche with red fish, shrimp, and leek is a refined dish of French cuisine, captivating with its tenderness and rich flavors. This open pie with a crispy crust and airy creamy filling was invented in Lorraine and has become a gastronomic symbol of France. The combination of fatty salmon and delicate shrimp adds sophistication to the dish, while caramelized leek provides a soft sweet note. Creamy cheese gives a velvety texture, and nutmeg adds spiciness. Quiche is perfect for festive dinners or leisurely Sunday breakfasts. It can be served warm or cold, complemented by fresh salads and white wine. This dish embodies the French art of enjoying life and flavor.

This recipe represents a harmony of flavors and textures inspired by European culinary traditions. Tender chicken meat infused with the aromas of thyme, garlic, and lemon zest pairs with cream cheese that adds a creamy softness to the dish. Potatoes, carrots, and celery root baked alongside the chicken create a delicious base that absorbs juices and aromas, turning the side into a complete complement. The dish is perfect for a festive dinner when you want to delight guests with an exquisite yet homely taste. The roasted chicken with a golden crust and fragrant vegetables not only pleases the eye but also fills the home with warmth, creating an atmosphere of gastronomic enjoyment.

Duck marinated in orange juice is an exquisite dish of Russian cuisine that combines the tenderness of meat with rich fruity notes. The orange marinade gives the duck a piquant sweetness with a slight acidity, making it incredibly juicy. Slow cooking at low temperature reveals the depth of flavor, infusing the meat with the aroma of spices. The final roasting adds an appetizing crust, while green apples with honey and sugar make an ideal garnish, highlighting the rich flavor notes of the duck. This dish is perfect for festive gatherings, impressing guests with its sophistication and harmony of flavors.

Once upon a time there was a duck and it ended up on the holiday table. The legs were made into confit, the breast into a salad, and maybe the whole bird was perfectly browned in the oven. Whatever the bird's fate, something of it was definitely left over - an arkas with the remains of the meat. And here's a way to use it wisely. Parmentier was invented by the French, who, as we know, won't let even a crumb go to waste at the table. To extract all the best from the bird's meat and bones, sweet and sour apples, vegetables and red wine are added to it during stewing . And the duck filling is packed in a coat of mashed potatoes. But if you have baked or boiled potatoes left over from the night, they will also work for parmentier.

Recipe from Yuri Goloperov, chef of the Lark Café restaurant.