Recipe Catalog
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Muksun tartare with beet puree and Thai lime sorbet is a harmony of flavors embodied in European cuisine. The tender, slightly oily muksun fillet diced into small cubes combines with the piquancy of capers, onion, and oyster sauce to create a rich depth of flavor. The creamy beet puree made with spices and orange and lemon juice adds a sweet tang that complements the fish. The final touch is a refreshing Thai lime sorbet that adds citrus lightness and refreshes the dish's palette. This exquisite recipe is a true gastronomic masterpiece perfect for fine dinners, restaurant service, and gourmets who appreciate the subtle interplay of flavors and textures.
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Tuna tartare with Thai mango is a refined dish of Pan-Asian cuisine that captivates with its freshness and harmony of flavors. The tender tuna meat combined with juicy Thai mango creates a unique sweet-salty composition, complemented by the light spiciness of red onion and aromatic cilantro. Soy sauce and olive oil add depth to the dish, while crispy slices of grain bread create a contrast of textures. Garnished with cherry tomatoes and physalis, this tartare not only delights the palate but also looks like a true work of art. The origins of this dish are linked to modern gastronomy, which combines traditional Asian techniques with Western presentation trends. It is served as an elegant appetizer, perfectly suited for exquisite dinners and gastronomic journeys.
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Watermelon sherbet with lime juice is a refreshing treat from the depths of Arab culinary tradition. This dessert combines the sweet juiciness of watermelon with the zesty freshness of lime, creating a flavor balance that instantly quenches thirst. Light and cool, it is perfect for hot summer days. Historically, sherbet in Arab cuisine symbolizes hospitality and pleasure, served at festive occasions and offered to esteemed guests. Its delicate texture, reminiscent of fruity snow, makes it a wonderful conclusion to a meal or simply a delight to enjoy throughout the day.
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Strawberry sorbet with lime juice and tequila is a refined and refreshing dessert with hints of summer delight. Its roots can be found in European cuisine, where fruit sorbets have long been valued for their lightness and rich flavor. The sweetness of strawberries harmonizes with the tartness of lime, while subtle alcoholic accents from tequila and orange liqueur add sophistication to this dessert. The sorbet has a velvety texture that melts in the mouth, and its freezing preserves its cool freshness. This dessert is perfect for hot summer days, romantic dinners, or tropical-themed parties. Serve it in margarita glasses garnished with fresh strawberry slices and mint leaves, and enjoy the vibrant flavor in every spoonful.
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Vegetable tartare with green sorbet is a true masterpiece of French cuisine where freshness meets elegance. This dish is the perfect balance between the crunchy texture of chopped vegetables and the tenderness of herb sorbet. Historically, tartares were made from fish or meat, but this plant-based version impresses with its lightness and rich flavors. Bright notes of tarragon, cilantro, and mint complemented by the acidity of lime and lemon create a refreshing and harmonious ensemble. A crispy spaghetti chip adds an unusual touch while the sorbet melts into a refined dressing that seeps into every layer. This dish is a true ode to freshness and is perfect for summer days as well as gastronomic experiments with light yet expressive flavors.
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From the chef of the Beluga restaurant Anton Kovalkov.
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Tuna tartare in Thai style by Jérémie Uruiti is an exquisite blend of freshness and rich flavor. French cuisine's elegance meets Thai accents, creating a dish with a unique character. Tender tuna fillet infused with lemon juice and caper aroma is harmoniously complemented by the spiciness of shallots and the delicate saltiness of Parmesan. A light touch of olive oil enhances the natural flavor nuances, while fresh basil adds brightness and freshness to the dish. This tartare is an ideal appetizer for connoisseurs of refined gastronomy. Its presentation is a true work of art that awakens appetite and delight. It pairs wonderfully with chilled white wine or a light sparkling drink, emphasizing the festive moment.
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Recipe from Chef Glen Ballis, from the menu of Magura Asian Bistro.
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Celery root puree with shrimp in Thai style is a refined combination of tender root vegetable and spicy seafood, inspired by Thai cuisine. The celery root, with a light nutty note, transforms into a silky puree thanks to coconut milk and aromatic green curry paste. Shrimp, marinated in ginger and spices, gain zest and depth of flavor after quick frying. The finishing touch is a refreshing lime sauce that adds lightness and balance to the dish. This dish is perfect for gourmets who appreciate subtle flavor nuances and exotic accents.
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Glazed plums with lime sorbet are an exquisite dessert filled with contrasts of textures and flavors. Its history traces back to European culinary traditions where fruits are treated with caramel to highlight their natural sweetness. In this recipe, juicy plums undergo a delicate glazing process, becoming soft and tender while retaining their structure. The lime sorbet adds brightness and a refreshing tartness, while almonds bring a nutty note and pleasant crunchiness. Each spoonful of this dessert is a harmony of sweetness, acidity, and creamy texture that transforms ordinary ingredients into a work of art. Serving it with caramel syrup makes the dish not only delicious but also visually appealing, perfect for festive dinners or romantic evenings.
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Non-alcoholic mojito with lime sorbet is a refreshing drink that combines the coolness of mint, the tartness of lime, and the gentle sweetness of sorbet. Inspired by the classic Cuban mojito, this version is alcohol-free, making it perfect for hot summer days or festive evenings. The aroma of fresh mint adds a refreshing note to the drink, while lime sorbet contributes a thick texture and pleasant citrus sweetness. It can be served in elegant glasses with ice cubes and garnished with lime slices for a stylish and appealing visual presentation. This mojito is a wonderful alternative to traditional lemonades and cocktails, delighting with its taste and freshness.
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Pad Thai with lime is a refined dish of Thai cuisine that combines rich flavors and textures. Originating as street food, Pad Thai has become a symbol of Thailand's gastronomy, captivating hearts with its simplicity and depth of flavor. The delicate soba noodles stir-fried with fragrant ginger, garlic, and green onions absorb the spicy notes of soy sauce and the freshness of lime. Crunchy sesame seeds and juicy bok choy add brightness, while the egg gives the dish a creamy structure. This Pad Thai stands out for its lightness and harmony of flavors, making it a wonderful choice for lovers of Eastern cuisine. It is perfect as a standalone dish or as an accompaniment to Asian appetizers. Enjoy your meal!
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The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
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The closest analogue of this strictly vegan tartare from Andrey Zhdanov, chef of the Modus restaurant, is the well-known beetroot salad with feta cheese and walnuts. But tofu, which plays the role of feta cheese here, lacks the creaminess and saltiness typical of brine cheese. Therefore, the taste of the dish goes towards freshness rather than density: the contrast with the sweetish beetroot is provided by the lively green peas with a menthol note of fresh mint, which have turned into a sauce, the aroma is provided by the lemon zest in the dressing, and the tofu serves as a neutral background for everything else.
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Thai lime marinade embodies the traditions of Thai cuisine, where the freshness of citrus meets deep umami notes. This marinade creates a harmony of flavors: the tartness of lime, light sweetness of sugar, and distinctive aroma of fish sauce complemented by the spiciness of galangal and lemongrass. Historically, such marinades were used to enhance chicken, fish, and seafood, helping to reveal their natural flavors. The lime leaves give the marinade a bright citrus aroma that fills the dish with freshness. Perfect for grilling or baking, adding Thai exoticism even to the simplest ingredients.
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