Recipe Catalog
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Filet mignon with foie gras and chanterelle sauce is a masterpiece of French gastronomy where the refinement of flavors reaches the highest level. This dish has its roots in classic French cuisine, where the harmony of ingredients plays a key role. Tender beef medallions enriched with the luxurious texture of foie gras are complemented by the rich aroma of truffle paste. All this is united by a juicy chanterelle sauce that adds an exquisite forest note. The creamy mashed potatoes with Gruyère cheese add another textural note, creating a perfect balance. Every detail matters in this dish – from roasting the 'sandwich' in a fat net to garnishing with microgreens. It is perfect for a festive dinner, surprising guests and delivering true gastronomic pleasure.
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2
80
Pojarskie cutlets with foie gras, sour cream sauce, and potato mushrooms are an exquisite dish that combines refined French cuisine with traditional Russian heritage. Tender chicken fillet is infused with aromatic cream, and the addition of foie gras gives the cutlets depth of flavor and noble texture. White bread soaked in milk creates tenderness, while frying in oil adds an appetizing golden crust. The garnish of potato 'mushrooms' and spinach accent complements the harmony of flavors. The composition is finished with a velvety sour cream sauce with a wine acidity enriched by onion aroma. This dish is a true culinary masterpiece suitable for a festive dinner or romantic meal.
12
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60
Ravioli with shrimp and foie gras in shrimp sauce is an exquisite dish of Italian cuisine that combines the delicate texture of pasta with the rich, intense flavor of the filling. Historically, ravioli originated in medieval Italy as a way to preserve meat and vegetables inside thin dough. In this recipe, noble foie gras adds creaminess and depth to the flavor, while tiger shrimp provide refined marine charm. The shrimp sauce made from aromatic vegetables, spices, and cognac harmoniously complements the dish, creating a rich flavor symphony. Ravioli can be served as a festive or restaurant dish that delights with its elegant combination of ingredients and aesthetic presentation. The taste is delicate, velvety, with subtle sweet-nutty notes of foie gras and deep sea freshness of shrimp.
16
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25
Filet mignon with bordelaise sauce and confit potatoes is prepared exclusively from the softest part of the meat - the middle of a fresh beef tenderloin. It is very tender and therefore expensive - there is practically no fat in the tenderloin. The fillet retains an impressive size and an appetizing shape if you wrap it with culinary string. Fry the meat in a frying pan for a short time - the crust will seal all the juices inside, and the oven will cook the fillet to the desired degree. When sending the filet mignon to the oven , do not take your eyes off it: it is important not to overdry the tenderloin and take it out when the juices have not yet begun to evaporate. Too thin bordelaise sauce can be thickened by adding a spoonful of corn flour to it.
12
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40
A recipe from Pavel Potseluev, the conceptual chef of the restaurant "Blood Thirst". Filet mignon is the most tender cut of beef tenderloin. The steak is first fried in a frying pan and then finished in the oven. You will need a heavy non-stick frying pan that can be moved from the burner to the oven, or a regular cast iron frying pan.
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80
Filet mignon with mushroom sauce is the embodiment of elegance in French cuisine. Tender, juicy meat infused with the aromas of butter and wine pairs perfectly with the velvety mushroom sauce. The origins of this dish trace back to the classics of French gastronomic art, where harmony of flavors plays a key role. The creamy sauce made from mushrooms, shallots, and sherry complements the noble taste of the meat, adding refinement and depth. This dish is perfect for special occasions, romantic dinners, or simply to indulge in true culinary luxury. It is enjoyed with a glass of good wine and served with delicate mashed potatoes or fresh vegetables as a side dish. Savoring each bite is a symphony of flavors that you won't forget!
12
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30
Filet mignon with pepper sauce is a true embodiment of French gastronomy, where juicy meat combines with a rich creamy aroma and spiciness of pepper. This dish, which originated in the exquisite restaurants of Paris, has gained worldwide recognition for its tender texture and elegant presentation. Select cuts of beef tenderloin are first seared to a golden crust and then perfected in the oven. The creamy pepper sauce, rich in spices, highlights the noble flavor of the meat. Additional accents of fresh thyme, cherry tomatoes, and mint add lightness and freshness. Perfect for a romantic dinner or festive gathering, this filet mignon impresses with its balance of flavors and refined simplicity. A true delight for connoisseurs of classic French cuisine.
9
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25
Beef tenderloin with foie gras and truffle is a true masterpiece of haute cuisine inspired by Italian gastronomic traditions. The delicate meat absorbs the refinement of foie gras, adding a velvety texture and rich flavor, while the black truffle reveals subtle earthy notes. This dish embodies the harmony of rich flavors, elegant presentation, and exquisite ingredients. It is perfect for a festive dinner or romantic evening, surprising with the depth of taste sensations. Prepared with cream, wine, and truffle oil, it acquires a rich yet soft flavor, while arugula and cherry tomatoes add fresh accents. Beef tenderloin with foie gras and truffle is not just a dish but a gastronomic journey where each ingredient plays its role in the symphony of taste.
11
2
40
This exquisite risotto embodies the art of Italian cuisine, combining the tenderness of foie gras with the rich flavor of goat cheese and the hearty texture of a grain mix. Lentils, barley, buckwheat, and wild rice create a wonderful balance where each grain plays its role in the harmony of the dish. Legend has it that such recipes arose from chefs' experiments to unite different cultures and traditions. Creamy lentil puree binds the ingredients into a whole, while sautéed foie gras adds luxurious depth to the dish. The risotto is served warm with a light touch of goat cheese that adds freshness and zest. It is perfect for both a festive dinner and a moment of gastronomic delight.
9
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45
Tapa with foie gras, sun-dried tomatoes, and goat cheese is an exquisite snack ensemble inspired by French gastronomy. Foie gras, a symbol of sophistication, pairs with delicate figs to create a rich and velvety flavor. Sun-dried tomatoes combined with spicy arugula and a garlic accent add a piquant depth to the tapa, while creamy goat cheese harmonizes with the sweetness of blueberries, adding a subtle tang. Crispy crackers serve as the perfect base for these refined ingredients, highlighting the contrast of textures. This tapa is an ideal accompaniment to a glass of chilled white wine, enhancing the evening with its elegance.
10
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10
Celery root risotto with duck foie gras and broth is an exquisite dish born in a signature kitchen where classic techniques blend with modern gastronomy. The tenderness of foie gras and the velvety texture of the risotto create a harmony of flavors, while the rich duck broth adds depth and richness to the aroma. Parmesan chips provide a crunchy texture that contrasts with the creaminess of mascarpone. This dish is a true culinary masterpiece, where every detail is crafted to perfection. It is suitable for festive dinners and those moments when you want to experience gastronomic pleasure, immersing yourself in warm, rich flavors and refined elegance.
11
2
40
Ginger and red wine filet mignon is an exquisite dish of European cuisine that combines the tenderness of premium beef with the rich aroma of wine and the spiciness of spices. Its cooking history traces back to classic gastronomic traditions where wine marinades were used to enhance the flavor and aroma of meat. Grated ginger adds a subtle sharpness and freshness, while garlic provides depth to the taste. Grilled filet mignon develops an appetizing crust while remaining juicy inside. This dish pairs perfectly with a glass of red wine, creating a harmony of flavors and aromas. It can be served as a centerpiece at a formal dinner, highlighting the elegance and culinary mastery of the host. Enjoy the refined combination of spices, grill warmth, and noble meat flavor.
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30
Filet mignon with potato and yogurt ice cream is a masterpiece of French cuisine, combining sophistication and bold gastronomic solutions. Tender beef fillet, seared in aromatic duck fat, develops a caramelized crust while retaining juiciness inside. The contrast comes from the crispy potato ice cream infused with the tangy freshness of Greek yogurt. A creamy tarragon sauce and thick blackcurrant balsamic reduction complete the dish, balancing sweetness and acidity. Beet leaf chips add textural variety. This dish is an ideal choice for gourmets who appreciate refined flavors and the art of gastronomy, capable of turning dinner into a true culinary adventure.
16
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40
Filet mignon in balsamic glaze is a true masterpiece of French cuisine, combining elegance and rich flavor. Historically, this recipe originated as a way to highlight the tenderness and juiciness of premium beef cuts, complemented by an elegant sweet-and-sour glaze. Balsamic vinegar and red wine give the meat a refined depth of flavor, creating a rich aromatic sauce that perfectly complements the softness of the beef. Light caramelization in a hot pan forms an appetizing crust, while subsequent slow cooking reveals the full palette of flavors. This dish is suitable for both a romantic dinner and a formal event, emphasizing the sophistication of taste preferences. It is best served immediately with a glass of rich red wine to fully enjoy its aroma and texture.
5
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15
Choux is an exquisite dessert of French origin that has also become popular in Russian cuisine due to its tenderness and refined taste. In this variation, classic pastries gain a luxurious sound thanks to the savory Roquefort and rich foie gras. Their airy dough, made from milk and butter, serves as the perfect base for an elegant filling combination. The delicate balance of creamy softness and spicy richness creates a unique gastronomic experience. Choux is served fresh, with a crispy shell and soft, aromatic center. This delicacy often adorns festive tables, surprising guests with its exquisite taste and presentation.
9
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