Tarragon leaves

The tartare was prepared in our kitchen by Ilya Romanov, chef of the Relict restaurant.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very simple.

Trout ceviche with gooseberries is a bold culinary experiment that combines the freshness of seafood with the light tartness of berries. This recipe is inspired by South American ceviche traditions but enhanced with the unusual accent of gooseberries, adding a spicy fruit note to the dish. Trout soaked in gooseberry puree acquires a soft texture, while lime juice and honey balance the flavor, creating a perfect harmony of sour and sweet. Red onion adds a slight sharpness, and tarragon leaves provide freshness and sophistication. The dish is perfect for a summer dinner or festive gathering, offering vibrant gastronomic emotions and unforgettable taste. It is true enjoyment for gourmets who appreciate original combinations and the freshness of natural ingredients.

Strawberry rhubarb soup is a refined dessert of European cuisine that captivates with its combination of freshness and sweet-sour flavor. Historically, such fruit soups were made in the summer season when berries and rhubarb were abundant. In this recipe, juicy strawberries fill the dish with bright sweetness while rhubarb adds a pleasant tartness, creating a harmonious duet of flavors. The creamy texture of the soup is achieved through a light thickener—cornstarch—and vanilla ice cream adds tenderness. Serving with fragrant mint and tarragon makes the dish truly refreshing. This dessert is perfect for summer evenings when you crave something light yet rich in flavor.

Avocado salad with strawberry dressing is a true gastronomic masterpiece that combines freshness and richness of flavors. Avocado adds a creamy texture, cucumber provides crunchiness, and smoked chicken breast adds a savory depth. The strawberry dressing, enriched with the aroma of tarragon and mint, creates a unique blend of sweet and herbal notes. This salad is perfect for a summer dinner or romantic evening, especially paired with sparkling wine. It is not only delicious but also rich in nutrients that support health and well-being.

Trout rillettes with radish is a refined dish of author’s cuisine, combining freshness and spiciness in every spoonful. Its history is inspired by French traditions of making rillettes, but here it takes on a unique character thanks to the combination of soft lightly salted trout and crunchy radish. The creamy texture of the cheese is enriched with aromatic notes of dill, parsley, and tarragon, while almond flakes add a delicate nutty touch. The addition of lemon juice and olive oil completes the harmony of flavors, making the dish balanced and fresh. This rillettes is perfect for serving on toasted bread, creating an elegant appetizer for special occasions or pleasant home evenings.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Marinated pork loin with tomato confit and pearl onions is a refined dish of Latin American cuisine that combines rich flavors and aromas. The pork, marinated in a blend of spices, oregano, and wine vinegar, becomes tender with a rich, tangy taste. It is complemented by tomato confit with pearl onions—a slowly roasted composition that reveals the natural sweetness of the ingredients. The light acidity of the tomatoes, the aroma of fresh herbs, and the softness of the onions create a harmonious combination with the meat. This dish is perfect for both festive dinners and cozy family gatherings. Serving it with confit makes each portion especially juicy and appetizing. Inspired by Latin American culinary traditions, it captivates with its simplicity and elegance.

At one time, Israeli chef Alexander Maron was invited to set up the kitchen at the trendy Moscow Hydra Bar. And he gave the bar cuisine a Tel Avivian licentiousness: baked eggplant reveals its silky interior on the plate, with tomato salsa, seasoned with a hefty dose of garlic, visible for contrast. To put the finishing touch, you need to get yourself some good quality tahini sauce and mix it with a whole bunch of greens. Tart thi na , similar to unsweetened sesame halva, goes well with any vegetables, both fresh and baked.

Chicken with potatoes and prunes is a dish that embodies the coziness of home cooking and an exquisite balance of flavors. The combination of tender chicken thighs with the rich aroma of dried fruits offers a light sweetness that beautifully contrasts with spicy seasonings. Potatoes and apples add textural complexity to the dish, while fragrant pepper and tomato paste reveal its depth. This recipe recalls traditional European stewing methods, where the softness of ingredients is achieved through long cooking. Such a dish is perfect for a family dinner or a special occasion when one wants to combine simplicity and sophistication. The finishing touch—fresh tarragon and crushed pistachios—adds a delicate aroma and a light crunchy texture, making the presentation even more elegant.

Provençal rabbit is an exquisite French dish infused with the aroma of Provence herbs. This culinary creation embodies the spirit of the Mediterranean, where tarragon, rosemary, and Provençal herbs give the meat unique tenderness and fragrance. Rabbit roasted in white wine gains softness and a subtle flavor that harmonizes with a spicy note of chili pepper. The dish pairs perfectly with a glass of white wine and fresh baguette. Historically, such recipes emerged in Provençal cuisine due to the availability of fresh herbs and the tradition of slow-roasting meat. Provençal rabbit is a celebration of flavor that conveys the atmosphere of French villages and cozy family dinners.

A recipe by St. Petersburg chef Dmitry Blinov that has caused quite a stir in his restaurant Harvest. A simple culinary trick, in which beets are boiled, marinated in vinegar, then dried in the oven until they become firm candied fruits and served with blackcurrant sauce (out of season, mashed berries with sugar are suitable), transforms beets into a restaurant dish: cloying, sliminess, the smell of damp earth - everything that you might not like about beets disappears as if by magic , and you can enjoy its new caramel texture, luxurious ruby color and light fruity aftertaste.