White wine vinegar

Celery terrine is an exquisite dish of French cuisine that embodies the sophistication of flavors and richness of textures. The terrine originated in France as a way to prepare baked meat and vegetable appetizers and remains a symbol of gastronomic mastery today. This version combines a crispy crust with a juicy filling of celery, leek, and aromatic minced meat infused with delicate spices and noble red wine that reveals depth of flavor. Coriander and smoked paprika add subtle spicy notes, making the dish rich and expressive. Celery terrine is perfect as an appetizer for a festive table or as a standalone dish accompanied by a glass of dry red wine. It harmoniously blends the softness of the crust, juiciness of the filling, and light spiciness to create an unforgettable taste impression.

Celery and fennel salad is the quintessence of freshness and lightness. Inspired by European cuisine, it combines crunchy celery, delicate fennel aroma, and a light sharpness of white onion. These ingredients soaked in icy water gain amazing crispness, while the dressing of white wine vinegar and olive oil deepens their flavor. This salad is perfect as a side dish for fish dishes, as its refreshing character beautifully highlights the sea notes. It is harmonious, light, and healthy, making the meal both tasty and balanced.

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

Pickled grapes are an exquisite blend of sweetness and spicy notes that unfold on winter evenings, offering comfort and warmth. This recipe comes from Russian cuisine, where the art of preservation has always been an important part of culinary traditions. Cinnamon, anise, ginger, and chili pepper give the grapes a piquant aroma and deep flavor, creating a perfect balance between sweet and spicy. White wine vinegar and red wine enhance the fruity freshness, making pickled grapes not only a great addition to meat and cheese dishes but also an original ingredient for salads and appetizers. This preparation will be a true decoration of the festive table.

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

Eggs Benedict is a refined dish of American cuisine, rooted in the legends of 19th century New York. According to one version, broker Lemuel Benedict ordered toast with bacon, poached eggs, and hollandaise sauce at the Waldorf hotel to improve his well-being after a wild night—thus the famous treat was born. The delicate poached egg, creamy hollandaise sauce, crispy bacon, and soft English muffin create a harmonious duet of textures and flavors: the creamy tenderness of the sauce contrasts with the smoky saltiness of the bacon and the lightness of the brioche. This dish is often served for breakfast or brunch and pairs perfectly with fresh vegetables and a cup of aromatic coffee, turning morning into a gastronomic delight.

Unsweetened ice cream is by no means an oxymoron. It is widely used by chefs as a contrasting addition to soups or as a finishing touch to complex appetizers. But even without any company, tomato sorbet is good in the heat, it has no sugar, only vinegar and aromatic herbs, and if after sweet sorbet you always feel thirsty, then after this sorbet you only want sorbet. You can serve it in an ordinary ice-cream bowl, and for some special occasion pack it all in the same tomatoes, carefully scraping out the pulp and letting it into the sorbet thicks.

Radish salad in honey marinade is a harmony of freshness and spicy notes born from a culinary experiment. This signature recipe combines crunchy radish with the subtle aroma of honey and Dijon mustard, creating a balance of sweet and tangy. The dish's history begins with the search for new ways to reveal the flavors of familiar ingredients. The honey marinade gives the vegetables a delicate caramel depth, while wine vinegar adds a refreshing acidity. This salad pairs perfectly with meat and fish dishes and also serves as a light snack on its own. It is especially good in the spring-summer season when radishes reach their best juiciness. The flavor unfolds gradually, starting with sweet notes followed by the spiciness of mustard and richness of oil, leaving a long-lasting pleasant aftertaste. Its simplicity in preparation and exquisite taste make it an excellent choice for any occasion.

This aromatic salad with basil, bacon, and tomatoes is a true symphony of flavors that combines freshness, crunchy texture, and spicy notes. Basil, known for its spicy and slightly sweet undertones, adds Mediterranean sophistication to the dish while juicy tomatoes contribute moisture. Crispy fried bacon creates an appetizing contrast with the tenderness of avocado, making this salad harmonious and rich. The dressing of olive oil and wine vinegar highlights the natural flavors of the ingredients, while chilling before serving allows them to unfold better. This salad is perfect as a standalone dish or as an exquisite complement to main courses of European cuisine. Light yet nutritious, it can adorn any table while delighting not only the taste buds but also the eyes with its vibrant colors.

This Italian salad with pasta and spinach is a true symphony of flavors, combining the freshness of greens, the juiciness of tomatoes, and the tenderness of mozzarella. It draws from Mediterranean culinary traditions where pasta and vegetables are essential elements of the meal. Dressed with aromatic olive oil, white wine vinegar, and herbs, the salad gains a light tanginess and refined freshness. Its texture is an amazing balance of soft pasta and crunchy spinach, while garlic and oregano add a spicy note. It is perfect for a light lunch or dinner, pairing well with a glass of white wine or refreshing lemonade. The simplicity of preparation makes it an excellent choice for a quick yet exquisite dish. This salad is an ode to Italian cuisine where each combination of ingredients awakens the taste of summer sun and warm evenings by the coast.

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

Summer salad with apricots and blue cheese is a true embodiment of sunny mood on a plate. The combination of sweet caramelized apricots, tangy blue cheese, and crunchy hazelnuts creates a rich palette of flavors and textures. Refreshing mint and honey-wine dressing add lightness and sophistication to the dish. This salad is perfect as an exquisite appetizer or a light summer dinner. It can be served at a romantic dinner or festive table, surprising guests with unexpected flavor contrasts.

Marinated sprat is a refined appetizer that embodies the best traditions of European cuisine. Thanks to the aromatic marinade rich in spices and white wine vinegar, this fish acquires a delicate, piquant flavor with subtle spicy notes. Olives add a light saltiness, while red onion and chili pepper provide a pleasant heat. This recipe recalls ancient salting methods where fish was aged in fragrant herbs and spices to enhance its flavor qualities. Marinated sprat pairs wonderfully with lemon slices and olive oil, highlighting its sophistication. It can be served as a standalone dish or as an accompaniment to fresh bread and light salads. The finished sprat can be stored in the refrigerator for up to two weeks, continuing to absorb the flavors and aromas of the marinade.

Sweet pepper jam is an amazing combination of sweetness and mild spiciness that can transform any dish. This recipe, rooted in Russian cuisine, plays on the contrast of flavors by combining the caramel notes of sweet pepper with the spiciness of chili and a slight acidity from wine vinegar. The jam is cooked until thickened, acquiring a rich texture and vibrant color. It pairs perfectly with young cheeses, crispy bread, and meat dishes, adding depth to their flavor. This jam can be used as an original addition to a cheese platter or even spread on ciabatta while enjoying its velvety structure. Butter added at the end of cooking softens and rounds out the taste. It’s a true gastronomic surprise that reveals new dimensions of flavor combinations.

Recipe from Eduard Arkhipov, chef of the restaurant "Chanuar".