Recipe Catalog
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Duck pâté with orange jelly and French dessert bread is a refined delicacy of French cuisine that combines rich flavor and delicate texture. The pâté, tender and velvety, gains zest from sea salt, nutmeg, and aromatic red wine, while pear confit adds a sweet fruity note. A light and airy jelly made from orange and carrot juices brings a refreshing tanginess, creating the perfect balance. The finishing touch is brioche, soft and slightly sweet, infused with creamy notes that harmoniously ties all elements of the dish together. This culinary masterpiece is ideal for festive evenings and tasting menus, showcasing the traditions of French gastronomy in all their elegance and splendor.
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600
A classic combination: cod liver, egg and green onions. Just with some nuances. The egg here is duck, and the onion is presented in two forms: white onion and green shoots. The egg will need to be grated , the liver - mashed with a fork, and the onion - chopped. All this is easily prepared with a fork, knife, board and bowl, and you can leave the blender out. It is recommended to serve this pate with ciabatta. Recipe from Rustam Tangirov, brand chef of the Lesnoy restaurant.
5
2
25
Chicken liver pâté with pomegranate jelly is an exquisite dish of French cuisine rooted in the traditions of aristocratic feasts. The delicate texture of the pâté infused with the aroma of thyme, nutmeg, and vermouth pairs with refreshing pomegranate jelly, creating a refined gastronomic pleasure. The liver transforms into a silky puree enriched with butter, while the pomegranate adds a light fruity tang. This dish is perfect for an aperitif or festive dinner, especially when accompanied by rye bread or crispy crackers. With its rich flavor and elegant presentation, it will adorn any table, awakening gastronomic emotions and creating an atmosphere of comfort and sophistication.
11
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40
The classic complement to pate is a mature red wine of the Pinot Noir variety.
14
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50
In the old days, pates were packed in clay molds and sealed with melted fat so that the surface would not dry out, because fat is a good preservative. Nowadays, few people prepare pates for six months in advance, freshness is valued higher than thriftiness, but nevertheless, wrapping the pate in some beautiful clothing like fruit jelly would be appropriate. This type of serving looks formal and restaurant-like, and removes the feeling of fat from the liver. And not only fresh berries, but also berries mashed with sugar or even jam - cranberry or currant - can become the material for creativity .
11
10
60
Lemon dessert with jelly is a refined treat of British cuisine that combines the refreshing tartness of lemon with the delicate sweetness of airy egg whites. The recipe's origins trace back to ancient European traditions of making light fruit mousses and jellies served in aristocratic homes as an exquisite finish to meals. The bright citrus flavor is harmoniously complemented by sweet notes of vanilla sugar, and the dessert's texture captivates with its lightness. It is perfect for summer evenings when one craves something light and refreshing. Thanks to gelatin, the dessert acquires a special two-layer structure: transparent jelly at the bottom and an airy lemon cloud on top. Served chilled, it pairs perfectly with berries and mint leaves, adding aristocratic elegance to each bite.
5
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60
The recipe was shared with us by Alexander Kartoshkin, chef of the Irish pub The Michael Collins, a participant of the O2 festival.
9
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150
French chicken pâté is an exquisite dish inspired by the classic traditions of French cuisine. Its delicate texture is achieved through a careful blend of roasted chicken breast, aromatic onions, and carrots, while the creamy cheese sauce with Roquefort gives it a refined, velvety taste with spicy notes of blue cheese. In the 19th century, pâtés became a hallmark of French gastronomes, and their variety amazed even the most discerning gourmets. This pâté is perfect for elegant appetizers: it can be served with crispy toasts, fresh baguette or used as a filling for tartlets. The spiciness of soy sauce and creaminess of butter create a balance of flavors, making the dish both rich and light. A magnificent choice for a romantic dinner or festive table!
10
6
40
With all due respect to Mandelstam, brandy in the pate is not nonsense at all, but an important element that smooths out all the visceral sensations associated with the liver and gives the final product sophistication. As for the orange, it is unlikely that there is a dish that would be spoiled by the orange spirit, or for us northerners, who always take citrus fruits as a miracle, it only seems that way. Psychologists believe that orange is a powerful antidepressant, and prescribe it as a sedative . Well, you can prescribe orange to the pate so that everything comes together: the color of dark bronze, the delicate taste of the liver and the aroma of a real festive dish.
9
10
60
Portioned duck pâté is an exquisite French delicacy embodying the traditions of European cuisine. Its roots trace back to the era when the art of making pâtés was part of the culinary heritage of the nobility. The delicate texture, rich flavor of duck with a subtle spiciness from cayenne pepper and refined aroma of nutmeg create a harmony of tastes, complemented by a light acidity from lemon juice. Served in small portioned molds, it is convenient for festive tables or as an elegant appetizer. This pâté pairs perfectly with crispy baguettes or soft brioches, while a thin layer of melted butter adds a special velvetiness to it. A magnificent choice for those who appreciate the richness of gastronomic traditions!
5
4
20
This burger with a beef patty and duck pâté is a luxurious combination of tender meat, velvety pâté, and aromatic truffles. The origins of this recipe stem from gastronomic experiments in American cuisine, where classic dishes receive exquisite additions. Juicy ground beef, carefully seasoned with salt and pepper, pairs perfectly with the delicate duck pâté, creating a rich texture. The addition of demi-glace and red wine adds depth of flavor to the dish, while crispy buns soaked in butter complete this masterpiece. The taste of the burger is rich and meaty with refined notes of truffles and silky pâté. It is served as a symbol of culinary delight, perfect for gourmets who appreciate the harmony of flavor contrasts.
11
4
40
Crispy French baguette with delicate egg pâté, spicy curry, hot chili, and fresh parsley is a combination that awakens taste buds and brings pleasure. This recipe is inspired by traditional French gastronomic delights where the simplicity of ingredients transforms into the art of flavor. A light hint of Indian spices adds an exotic touch to the dish, while the crispy baguette complements the tender texture of the egg pâté. Such a sandwich is an ideal option for a morning breakfast, exquisite snack, or light dinner. It pairs wonderfully with a glass of white wine or aromatic coffee, highlighting the complexity of its flavor nuances.
7
4
30
Bread kissel with zest is a forgotten masterpiece of Russian cuisine, dating back to times when every crumb of bread had value. This thick, aromatic drink surprises with the combination of simple ingredients transformed into something exquisite. Mandarin zest fills the kissel with sunny notes, black bread adds richness, and honey and cinnamon provide a gentle sweetness. The addition of raisins and prunes makes the flavor multifaceted, while whipped cream adds airiness. Its consistency resembles pudding and is great both warm and chilled. Such kissel not only warms but also brings a cozy nostalgia for old Russian recipes.
8
6
15
Golden sea bass in cornmeal crust with French fries is a refined dish of European cuisine, embodying the harmony of crispy texture and delicate flavor. The cornmeal coating gives the fish an appetizing golden crust and a hint of sweetness, complemented by a spicy note of paprika. The sea bass, with its delicate slightly sweet taste, remains juicy due to careful cooking. The crispy French fries make an ideal side dish, while fresh lemon and malt vinegar enhance the flavor palette. This dish recalls traditional European seafood treats where the balance of textures and aromas is key.
10
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60
