Recipe Catalog
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Kundumy are a dish of Russian cuisine that combines ancient traditions and modern taste preferences. These special dumplings, filled with tender veal tail meat and aromatic mushrooms, have a rich, deep flavor with a hint of creaminess. Their velvety texture is particularly highlighted by the parmesan mousse, adding sophistication to the dish. The history of kundumy traces back to ancient Russian meat pies but has transformed into a more compact and juicy form over time. They are traditionally served with fragrant broth and mushroom sauce.
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60
Orange jelly made from veal trotters is a rare and exquisite dish of French cuisine, featuring a delightful texture and rich citrus flavor. Its origins trace back to the traditions of creating clear broths and jellies popular in classical French gastronomy. The delicate jelly, made from veal broth, combines with the aroma of fresh oranges and lemons, creating a unique balance of sweetness and light acidity. This dish is perfect as a refined treat for special occasions or as a gastronomic experiment for lovers of unusual flavors. Served chilled, it captivates with its transparency and tenderness, becoming a centerpiece on festive tables that astonishes and delights guests.
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480
Black Angus calf ribs are a true delight for gourmets. This recipe combines the tenderness of the meat, rich spicy aromas, and a subtle balance of sweet and salty notes. The dish's history traces back to European traditions of meat preparation—slow cooking for maximum tenderness followed by roasting for the perfect crust. The glaze made from honey, ginger, and soy sauce adds a piquant sweetness and light caramelization to the ribs, while the accompaniment of Kenyan beans adds freshness and a slight tang from lime juice. The dish pairs perfectly with Satsabeli sauce, which enhances the rich flavor of the meat. These ribs will be a magnificent choice for a festive dinner or simply a cozy evening when you want to indulge in something exquisite.
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Kundiums with lentils and vegetables are an ancient Russian dish carefully preserved in culinary history. These small baked pies with thin dough and hearty filling of fragrant lentils, stewed carrots, and Beijing cabbage offer a unique harmony of taste. Crispy on the outside and soft on the inside, kundiums absorb the spicy broth that fills them with a rich aroma. Traditionally prepared on fasting days, this dish replaces meat dishes with its nutritious filling. The combination of spices – asafoetida, coriander, and cardamom – gives kundiums a special Eastern touch. They can be served as a main dish or as an appetizing snack accompanied by greens and aromatic broth.
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The recipe was shared with us by the chef of the restaurant Sixty Sergey Kondakov.
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25
A version of the festive Olivier salad, the closest to what Lucien Olivier himself prepared. The recipe only lacks hazel grouse and black caviar. But crab is responsible for luxury here, so the classic festive salad turns out elegant and unusual. Recipe from the chef of the restaurant "Seafood Collection" Denis Gorbachev.
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Recipe by Artem Martirosov, chef of the restaurant "Krabykutaby".
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45
Veal rack is an exquisite dish of Yugoslav cuisine that embodies the tenderness of meat and the art of its preparation. This recipe has roots in Balkan meat dish traditions, where rich flavor and perfect texture are valued. Soft and juicy meat enriched with the aroma of olive oil gains special depth through low-temperature sous-vide cooking that preserves its tenderness. The finishing touch is grilling, which gives the dish an appetizing crust and a light smoky aroma. Veal rack pairs perfectly with spicy sauces, fresh herbs, and a glass of red wine, creating a gastronomic delight. This delicacy is often served in festive menus where culinary skill and rich flavor are appreciated.
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150
Veal liver in raspberry vinegar is an exquisite dish of European cuisine that combines the rich flavor of offal with the refreshing tartness of berry vinegar. Historically, raspberry vinegar was used in aristocratic kitchens to add depth to meat dishes. Here it harmoniously blends with tender liver, caramelized onions, and aromatic herbs, creating a balance of flavors: sweetness, tartness, and a hint of spice. Pan-fried veal liver remains juicy, and the addition of thyme and bay leaf adds sophistication. The dish pairs excellently with light sides like mashed potatoes or fresh salad, highlighting its gastronomic elegance.
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60
Veal gland with smoked apples is an exquisite dish of Russian cuisine that combines tenderness and rich flavors. Historically, the throat gland is considered a delicacy known for its velvety texture and refined taste. In this recipe, it is blanched in milk for softness and then fried to create a golden crust. Smoked apples add a complex aroma with a hint of sweetness, harmonizing with the espuma of white onion and cream. The composition is complemented by crispy chicken skin and powdered white mushrooms for textural play. Morels, with their deep forest aroma, complete the flavor palette, making the dish a true gastronomic delight. Perfect for special occasions, this dish reveals Russian culinary traditions in a modern interpretation.
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120
Crab stick sandwiches are a true embodiment of French gastronomic sophistication. Their history roots back to the traditions of aristocratic cuisine, where delicate crab sticks were considered a special delicacy. The taste of these sandwiches impresses with its balance: juicy crab meat infused with dill aroma combines with the softness of white bread and creamy mayonnaise texture. A light saltiness enhances the natural flavor of the seafood, while fresh herbs add an exquisite aroma. This recipe is perfect for both a morning breakfast and an elegant dinner accompanied by white wine. Every spoonful of mayonnaise and every crispy crust of bread is part of the culinary art that can turn an ordinary dish into a true celebration of flavor.
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25
Rice stewed with crayfish tails is an exquisite dish of Russian cuisine, distinguished by its delicate taste and rich aroma. The history of this dish is rooted in the traditions of Russian fishing villages, where crayfish have always been an accessible and valuable delicacy. The tender meat of the crayfish tails perfectly complements the airy rice, giving it a subtle marine flavor. Butter adds softness to the dish, while spices provide a delicate spiciness. This dish is perfect for both a casual lunch and a festive dinner. It pairs especially well with a glass of dry white wine and fresh herbs like dill and parsley.
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35
Olivier with partridges and crayfish tails is an exquisite version of the classic Russian salad, dating back to the times of aristocracy when dishes were characterized by sophistication and richness of flavors. The combination of tender partridge fillet, boiled potatoes, and fresh cucumbers gives the salad depth, while capers and olives add zest. Crayfish tails and lanspik lend special elegance to the dish, turning it into a true culinary masterpiece. Dressed with Provençal sauce with hints of Kabul sauce, it has a soft yet expressive taste. The salad is served chilled in a crystal vase, highlighting its sophistication and festivity. This dish is a harmony of flavors and textures created for true gourmets.
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30
This Mediterranean seafood soup with crab claws is a true symphony of ocean flavors. Its delicate texture and rich aroma of coconut milk and spicy herbs create a harmony where each note plays its part. Warm spices like cumin and oregano highlight the sweetness of the crab claws, while juicy squid and shrimp add depth to the flavor. This soup is not just a dish but a gastronomic journey to the coastal regions of the Mediterranean, where the freshness of seafood is valued above all. Serving it with lime wedges adds a light citrus tang, making each spoonful more refreshing. Serve it hot and enjoy the aromas of the sea and exotic spices.
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40
Braised veal tails are a classic of European cuisine, a special dish filled with depth of flavor and rich aromas. Historically, veal tails were considered a humble product, but over time they have been transformed into a culinary masterpiece through long simmering. During cooking, the meat becomes incredibly tender, infused with a thick, rich demi-glace sauce with hints of garlic, sweet pepper, and celery. The aromatic broth makes the dish warming and perfect for a cozy dinner. Braised tail is served with polenta, mashed potatoes or couscous, allowing everyone to choose their ideal side dish. It’s not just food; it’s a true gastronomic journey revealing the richness of flavor nuances and the comfort of traditional cuisine.
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