Wasabi mayonnaise

Baked duck leg hunter-style is a true embodiment of French cuisine, combining refined taste and rustic simplicity. This recipe has its roots in the traditions of hunting feasts, where game was prepared with rich marinades and spicy seasonings that enhance the meat's flavor. The duck leg, infused with tangy soy sauce, sharp mustard, and spicy wasabi, acquires a rich aroma and a tender, melt-in-the-mouth texture. Baking in foil preserves juiciness, while the final roasting with leeks adds a subtle sweetness. This dish pairs perfectly with a glass of red wine and a side of roasted vegetables, creating a rich gastronomic experience to enjoy in the cozy atmosphere of a home dinner or at a festive table.

The salad from Viktor Beley, concept chef of Seafood Bar, is made according to the principle of "do no harm" - there is nothing overly high-calorie or unhealthy in it, and even mayonnaise mixed with wasabi does not so much weigh down the dressing as add intrigue to the taste. With a hot sauce, the salad made from broccoli, green beans and green onions does not seem overtly herbaceous. And against a green background, the white and pink shrimps look especially elegant.

This exquisite appetizer reflects the elegance of Mediterranean cuisine, combining the freshness of Belgian endive, the tenderness of crab meat, and the spicy kick of wasabi mayonnaise. The combination of seafood and spices is believed to stem from coastal traditions that value a delicate balance of flavors. Endive leaves serve as natural cups, giving the dish an aesthetic lightness, while cilantro and lime complete it with freshness and citrus tang. An ideal choice for a light dinner or buffet, this appetizer reveals a complex interplay of textures: the crunchiness of endive, the juiciness of crab, and the creamy spiciness of the sauce. Serve chilled to best showcase all notes of aroma.