Recipe Catalog
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Andrey Fedoseyev, chef of the Vladivostok restaurant Old Fashioned, shared the recipe with us.
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Thai salad with beef marinated in oyster sauce is a vibrant dish embodying the true flavor traditions of Thai cuisine. Its history is closely linked to the gastronomic features of the region where juicy meat and fresh vegetables harmoniously combine with rich sauces. Beef tenderloin soaked in oyster and soy sauce gains tenderness and softness, while frying to a crispy crust enhances its flavor. Vegetables like cucumbers, celery, and frisée lettuce add freshness, while spicy red chili pepper gives a piquant touch. A fragrant sauce with olive oil and rice vinegar unites all components, creating a delightful symphony of taste. This dish is perfect for both festive dinners and light yet hearty lunches, awakening a love for Thai cuisine from the very first bite.
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Recipe from Delicatessen restaurant.
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Steak with shrimp and oyster sauce is an exquisite combination of tender veal and seafood, creating a harmonious balance of flavors. The oyster sauce adds refined depth to the dish, while aromatic herbs provide freshness. European cuisine is known for such bold combinations that offer gastronomic pleasure. This steak cooks quickly due to its thin layer of meat while remaining incredibly juicy. Serving it with arugula, lemon, and slow-roasted cherry tomatoes adds brightness to the taste and visual appeal. The dish is perfect for special occasions, romantic dinners, or elegant entertaining.
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Soba with shrimp in oyster sauce is an exquisite Japanese dish that harmoniously combines the tenderness of seafood with the depth of Eastern spices. Legend has it that such recipes originated in port cities where fresh seafood met traditional noodles. Buckwheat soba has a light nutty flavor that perfectly complements the rich oyster sauce, creating a rich and layered taste profile. Shrimp soaked in a creamy soy base become juicy and melt in your mouth. Subtle hints of coriander and saffron add sophistication to the dish. Served slightly fried, it acquires an appetizing aroma. This dish is perfect for an Eastern-style dinner and offers a gastronomic journey into the heart of Japanese cuisine.
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Parisian beef tartare with truffle aioli and rye bread croutons is a true masterpiece of French gastronomy, combining elegance and rich flavors. This recipe reflects the centuries-old tradition of consuming raw meat in European cuisine, paired with delicate sauces and crunchy textures. Finely chopped beef infused with a flavorful dressing featuring Worcestershire sauce, capers, and Tabasco reveals deep flavor complexity. A quail egg adds tenderness while Borodinsky bread chips and radish provide a crunchy contrast. Truffle aioli is an exquisite addition that imparts an earthy, refined note to the dish. This tartare is an ideal choice for gourmets who appreciate flavor balance and skillful texture combinations.
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Tartare made from marble beef with wasabi sauce is a refined and bold dish that combines the tenderness of fresh beef tenderloin with the spicy sharpness of wasabi. Georgian cuisine is famous for its vibrant flavors, and this tartare is no exception. Pickled cucumbers and red onions add a slight tanginess, while parsley refreshes the overall composition. Served with quail egg and crispy croutons, it makes an ideal choice for gourmets who appreciate a balance of textures and aromas. This dish is suitable for both an exquisite dinner and a small gastronomic experiment, allowing one to enjoy every nuance of the flavor bouquet. The combination of wasabi and soy sauce adds an Asian note to the tartare, creating an original culinary experience.
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Fried beef with red pepper, mushrooms, oyster sauce, and rice is a vibrant dish of Japanese cuisine that harmoniously combines spicy, sweet, and umami notes. Originally inspired by Chinese wok-frying techniques, it has gained its unique Japanese interpretation through tender beef fillet, aromatic oyster sauce, and subtle hints of rice wine. Sweet chili sauce adds a mild spiciness that highlights the freshness of the vegetables and mushrooms. The dish is perfect for cozy home dinners as well as festive tables, especially when paired with hot green tea or sake. Its rich flavor and appetizing appearance make it a true culinary delight while its balanced composition allows for enjoying traditional Japanese eating style healthily.
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The large Australian-style beef steak with oysters (capit) is a true embodiment of Australian cuisine, combining boldness and richness of flavors. The recipe's roots trace back to the traditions of Australian farmers who loved hearty and nutritious dishes. Tender beef fillet infused with the juices and aromas of a filling made from fresh oysters, mushrooms, and spices creates a unique taste – rich with light sea notes. The steak, roasted to a golden crust and slow-cooked in the oven, becomes incredibly tender and juicy. A side of crispy fries and fresh green salad complements the dish, making it perfect for a festive dinner or special occasion. This is not just a meat dish – it's a true culinary adventure that can surprise even the most discerning gourmets.
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Mushroom tartare is an exquisite dish of European cuisine that combines the tenderness of mushrooms with the creamy texture of Brie cheese. This recipe is inspired by classic tartare appetizers but uses a fragrant mushroom mixture instead of raw meat. The mushrooms are sautéed with garlic and onion, then mixed with mayonnaise and coconut cream, acquiring a rich, slightly sweet flavor. The final touch is the addition of Brie cheese, which adds creamy richness when melted. It is recommended to serve the tartare chilled, shaped into a neat ring and garnished with herbs. Its delicate taste and velvety consistency make it an ideal appetizer for gourmets, especially when paired with crispy toasts or fresh vegetables.
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Tartare was invented in France. The recipe is simple, but requires gentle handling and some hygiene. The freshest, pre-chilled beef tenderloin is taken and carefully chopped into small cubes. Then the meat is mixed with finely chopped gherkins and capers. The specific taste of raw meat is neutralized by boiled eggs, and freshly prepared homemade mayonnaise reliably holds all the ingredients together. The finished tartare is kept in the cold for no more than 2 hours. You can serve the dish with a raw yolk, fresh herbs and warm croutons.
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Beef tartare with olive tapenade is a true culinary masterpiece where the traditions of raw dishes intertwine with modern gastronomic accents. The origins of tartare trace back to Asian nomads, and today it has become a symbol of sophistication. Tender beef, finely chopped and mixed with tangy gherkins and red onion, gains a rich flavor from a refined dressing of mirin, soy sauce, Dijon mustard, and paprika paste. The olive tapenade added on top brings deep Mediterranean notes and enriches the dish with a wealth of flavors. Garnished with green onion tops, the tartare not only impresses visually but also delights with its harmony of textures and aromas. Perfect for special occasions when you want to treat yourself and loved ones to something truly exclusive.
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Beef tartare with a yolk vinaigrette is a harmony of simplicity and sophistication. This recipe, inspired by Italian cuisine, highlights the freshness and richness of flavors. Finely chopped beef fillet combines with crunchy gherkins, tangy capers, and sweet onions to create a perfect balance of textures. The dressing made from egg yolk, Dijon mustard, and soy sauce adds velvety softness and rich depth to the dish. This tartare is an ideal choice for those who appreciate the natural taste of quality ingredients. Serving it with toasted bread makes the dish not only more filling but also adds an appetizing contrast. It’s not just an appetizer but a culinary masterpiece that will enhance any dinner and leave a pleasant aftertaste.
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Beef tenderloin for tartare should be chosen very carefully - it should be fresh. Tartare left over from the holiday can be fried as a burger or in the form of meatballs.
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Beef tartare with triple potato is a true embodiment of French gastronomy, combining elegance and deep flavor nuances. Tender cubes of beef fillet infused with spicy notes of horseradish, lemon zest, and fresh herbs create an exquisite balance of freshness and richness. Pickles, shallots, and tomatoes add a pleasant tang and crunch. The triple potato is prepared using a special technique: first boiled, then baked, and finally fried to a golden crust, adding texture to the dish. This tartare is perfect for both a festive dinner and a gastronomic experiment where tender meat and crispy potatoes create a harmony of flavors. This dish represents the art of cooking that reflects a passion for fine combinations and the richness of French cuisine.
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