Recipe Catalog

Chicken galantine with aromatic broth is a refined dish of Thai cuisine that combines the tenderness of chicken meat with the rich flavor of broth. This dish has roots in French culinary traditions but is enriched in its Thai version with the aromas of truffle, sage, and rosemary. Prepared with care, galantine has a velvety texture and a delicate aroma that unfolds during slow simmering in vegetable broth. It is perfect for festive tables, surprising guests with its complexity of preparation and depth of flavor nuances. Served sliced with sauces or garnishes, this galantine becomes a true gastronomic find for high cuisine enthusiasts.

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.

Galantine is the French name for jellied dishes, it is fish (in our case it is salmon) or boneless meat in jelly. To appreciate the full beauty of the jellied dish, it must be carefully, without scratching it, removed from the mold where it solidified. Here, cling film will help: if you line the mold with it, leaving long ends on all sides, the contents can be removed without loss. For the fish broth, you need to put a kilogram of fish bones, a couple of shallots, a leek, 30 grams of champignons, a few sprigs of thyme, one bay leaf and some black peppercorns in a saucepan. Fry it all in butter, then pour in 150 ml of white wine, evaporate the wine and pour in 5 liters of water. Bring to a boil and cook over medium heat for forty minutes.

Fish galantine is an elegant and refined dish of European cuisine inspired by classic gastronomic traditions. Its origin is linked to French culinary techniques, where the main goal was to create delicate, flavorful appetizers from fish and meat. The galantine has a rich taste that combines the tenderness of white fish, the expressiveness of salmon, and the creaminess of cream. A special cooking technique ensures an airy texture, while baking in foil helps retain the juiciness of each layer. This dish is perfect for both festive dinners and exquisite receptions. Fish galantine can be served chilled, sliced into portions, accompanied by a light sauce or fresh herbs. The flavor of this dish unfolds gradually, leaving a delicate aftertaste of sea freshness.

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.

Recipe by the chef of the restaurant "Sea on Patrikakh" Evgeny Meshcheryakov.

Galantine of sea bass is a refined dish of French cuisine that combines the tenderness of white fish with an exquisite texture. Its history dates back to aristocratic feasts where galantine was considered a symbol of the chef's mastery. The fillet of sea bass is transformed into an airy stuffing with the addition of cream and eggs, while pistachios add a light nutty note. After slow cooking in a film, it gains density and richness of flavor, revealing its true potential after cooling. Served cold, sliced with bread, it complements elegant appetizers. This delicacy pairs perfectly with light white wines, highlighting its subtle taste and French gastronomic tradition.

Galantin is an exquisite French meat roll that originated in medieval Europe. Traditionally served cold, this dish impresses with its sophistication and harmony of flavors. Tender chicken meat is complemented by aromatic ham and crunchy pistachios, seasoned with nutmeg and pepper to create a layered flavor palette. Cooking in fragrant broth with vegetables gives galantin a special juiciness and rich taste. After cooling, the roll becomes firm, making it perfect for slicing. Galantin is often garnished with herbs and served with spicy mustard or horseradish, highlighting its rich flavor. This dish is a symbol of culinary mastery, worthy of adorning any festive table.