Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Fettuccine with guinea fowl and white mushroom ragout is a dish infused with the aromas and flavors of European cuisine. It combines the tenderness of meat ragout with the refined taste of white mushrooms that add richness and a subtle earthy note to the sauce. The guinea fowl, known for its delicate meat, becomes juicy and rich in this recipe thanks to slow cooking in white wine and cream. Bacon adds depth of flavor while oregano provides fresh herbal notes. This dish is perfect for a cozy dinner with a glass of dry white wine. The fettuccine absorb the sauce, becoming silky and aromatic, creating a harmonious blend of textures. It is pasta for true gourmets that impresses with its balance and depth of flavors.
11
4
55
Galantine made from guinea fowl, guinea fowl liver, and white mushrooms is a true embodiment of French culinary mastery. This dish has roots in haute cuisine traditions, where special attention is paid to texture, flavor balance, and presentation elegance. The tender guinea fowl meat harmoniously combines with the earthy aroma of white mushrooms and rich, slightly sweet liver. The creamy mousse adds airiness to the roll, while the final frying in butter and truffle oil reveals its deep gastronomic notes. The light sweetness of fig jam adds a subtle contrast, making the taste complete and refined. This galantine is perfect for festive dinners, highlighting the elegance of French cuisine and the ability to enjoy culinary masterpieces.
12
5
70
Guinea fowl with chanterelles, porcini mushrooms, and parsnip mousse is a dish that embodies the elegance of French gastronomy. The tender and aromatic meat of guinea fowl is prized by gourmets and pairs perfectly with the earthy notes of porcini and chanterelles. Roasted parsnip transformed into a silky mousse adds softness and a slightly sweet flavor to the dish. This dish is a true delight for lovers of refined flavor combinations. Traditionally served in exquisite restaurants in France, it can also be prepared at home to amaze guests with its play of textures and aromas. The harmony of ingredients creates a rich yet balanced taste, while the tenderness of the guinea fowl and mushrooms is perfectly complemented by the creamy structure of the parsnip mousse. This is not just dinner; it’s a gastronomic journey into the heart of French cuisine.
11
4
70
Recipe by Viktor Grimailo, chef of the grand cafe "Dr. Zhivago.
12
1
15
Again mushrooms and poultry, but this time guinea fowl - its taste is more subtle and interesting. Butter is indicated without proportions, but try not to skimp on it.
9
8
135
Galantine made from guinea fowl with liver and mushrooms is an exquisite dish of European cuisine that captivates with its harmony of textures and flavors. The tender meat of the guinea fowl is infused with the aroma of porcini mushrooms, sage, and basil, while the liver adds richness and a hint of sweetness. This recipe has roots in French gastronomy, where galantine is considered a true culinary art. The dish is served chilled, sliced thinly, making it ideal for festive appetizers. Baking in its own juices gives it exceptional juiciness. Galantine pairs perfectly with light salads, pickled vegetables, and piquant sauces based on balsamic vinegar. This gastronomic masterpiece will enhance the taste of fine wine and adorn any table.
12
6
120
A complex dish based on mushrooms, duck and tomatoes. Place it in the middle of the table and serve with tasty bread - it's good for dipping in the ragout sauce.
15
4
30
Fettuccine with mushroom, tomato, and veal tails ragout is a true gastronomic symphony of flavors designed for connoisseurs of fine cuisine. The author's approach combines the delicate texture of pasta with the rich taste of braised veal tails, complemented by aromatic porcini mushrooms, sweet cherry tomatoes, and velvety cream. The key ingredient—demi-glace sauce—adds depth and richness to the dish, turning it into a true restaurant masterpiece. Parmesan and butter complete the composition, adding softness and a pleasant aftertaste. This dish is perfect for a cozy dinner with a glass of red wine, allowing one to enjoy its layered flavor and rich texture.
10
2
50
Vladimir Khokhlov, brand chef of Villa della pasta on Bolshaya Dmitrovka, shared the recipe with us.
10
6
30
Fettuccine with white mushrooms is a true delight of Italian cuisine, combining a delicate creamy texture with the exquisite taste of forest mushrooms. This recipe has roots in the traditions of northern Italy, where white mushrooms are highly valued for their rich aroma and meaty texture. Made with fresh or pre-soaked mushrooms, the sauce gains a deep and rich flavor that is beautifully complemented by cream and butter. The light spiciness of black pepper and the freshness of parsley make the dish balanced and elegant. Fettuccine cooked to al dente perfectly absorbs the creamy sauce, turning each bite into a gastronomic pleasure. This dish is perfect for cozy family dinners or romantic candlelit evenings.
8
4
25
Stuffed guinea fowl legs are an exquisite dish of European cuisine that impresses with its sophistication and rich flavor. The guinea fowl, known for its tenderness, gains new depth from the aromatic stuffing of red onion, garlic, parsley, and breadcrumbs. The crispy golden crust formed after frying adds an appetizing texture. Served as a side is baked potatoes in cream with fragrant nutmeg and melted Gruyère cheese, complementing the richness of flavors. The finishing touch is mushrooms sautéed in clarified butter with cilantro. This dish is perfect for festive dinners, creating an atmosphere of gastronomic elegance and homely comfort. Wine and thyme used during baking add refined nobility to this culinary masterpiece.
17
6
30
Carrot velouté soup with guinea fowl liver is an exquisite dish of French cuisine that combines the velvety texture of vegetable soup with the rich flavor of tender guinea fowl liver. Its roots trace back to haute cuisine traditions where a blend of aromatic spices, roasted vegetables, and tender meat pieces creates a harmony of flavors. Star anise and orange juice add subtle sweet-spicy notes to the soup, while lentils provide textural depth. This soup not only warms but also offers a true culinary journey, balancing the sweetness of carrots and beets with a creamy consistency. Served with a light green accent of corn salad, it is perfect for both cozy family dinners and elegant festive tables, impressing with its taste and execution elegance.
16
6
135
Tuscan guinea fowl with rosemary is an exquisite dish that combines the tenderness of guinea fowl meat, the aroma of fresh rosemary, and the refined depth of white wine. Inspired by Tuscan cuisine, this recipe brings Mediterranean notes into Russian tradition. The sautéed guinea fowl thighs acquire an appetizing golden crust and are then braised in a rich sauce with wine, broth, and shallots. Rosemary leaves add a sophisticated herbal aroma to the dish while complementing the creamy texture of the sauce. This dish is perfect for a cozy family dinner, especially accompanied by rice or rustic bread that will soak up the rich juices and enhance the flavor. Tuscan guinea fowl is not just food; it's a little journey to sunny Tuscany through taste and aromas.
13
8
80
Risotto with roasted guinea fowl and green vegetables is a true embodiment of Italian culinary mastery. This dish combines the tender meat of roasted guinea fowl infused with the aromas of spices and olive oil with rich, velvety risotto. Light notes of white wine harmoniously complement the flavor, while green peas and broccoli add freshness and color. Such risotto not only satisfies hunger but also provides genuine gastronomic pleasure, making it perfect for a cozy family dinner or special occasion. Italians appreciate it for its balance of flavors and textures, and the history of this dish traces back to the traditions of the northern regions of the country where risotto is considered the king of the table. Topped with grated Parmesan, it becomes the pinnacle of flavor palette, revealing the depth of Mediterranean cuisine.
11
6
150
A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.
16
1
30
