Recipe Catalog
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Olivier is an iconic salad of European cuisine rooted in French gastronomic traditions. In this version, the classic combination of potatoes, carrots, and green peas is complemented by exquisite notes of boiled beef tongue and roasted chicken. These ingredients give the dish a rich, deeply meaty flavor that is softened by the freshness of cucumbers and the spice of dill. Dressed with homemade mayonnaise, the salad acquires a creamy texture that unites the components into a harmonious whole. Each serving is garnished with slices of tongue, boiled egg, and fresh cucumber, making the presentation elegant. This Olivier is suitable for festive gatherings as well as special family dinners, transforming a familiar dish into a gastronomic delight.
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Salad by the chef of the Moscow restaurant "Shinok" Elena Nikiforova - Olivier in the southern Russian and Ukrainian spirit. Pickles - homemade, not just potatoes, but baked with onions, in the dressing not only homemade mayonnaise, but also sour cream. Quail eggs are used, and the meat filling is tongue and baked chicken.
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Olivier is one of the most beloved salads of Russian cuisine, a symbol of holidays and cozy family dinners. In this version of the classic dish, the flavor takes on new shades thanks to baked chicken and a sauce made from sour cream and Dijon mustard. The baked meat makes the salad richer and more aromatic, while the sauce adds a piquant softness. The tenderness of potatoes and carrots, the freshness of cucumbers, and the juiciness of green peas—all ingredients create a harmony of textures and flavors. This salad is suitable for both festive feasts and cozy home dinners, delighting guests and hosts with its unusual yet still familiar interpretation.
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Classic Olivier with tongue and apple is an exquisite version of the famous Russian salad, rooted in the 19th century when French chef Lucien Olivier created it at the Hermitage restaurant in Moscow. In this recipe, the tenderness of beef tongue harmoniously combines with crunchy apple pieces, adding a light freshness and sweet note to the dish. Potatoes and carrots provide a traditional base, while pickles add zest. Canned peas soften the taste, and aromatic herbs complete the composition. Dressed with mayonnaise and mustard, the salad acquires a rich and balanced texture. This version of Olivier is perfect for festive gatherings, highlighting the richness of flavors in traditional Russian cuisine.
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Olivier is an iconic salad of Russian cuisine, a symbol of holidays and family gatherings. Its classic version has undergone many changes, and the version with beef tongue and olives is a refined interpretation of tradition. The tender, aromatic tongue harmoniously combines with velvety potatoes and sweet carrots, while olives add a tangy Mediterranean flavor. Quail eggs lend sophistication to the salad, while fresh cherry tomatoes and cucumbers provide a refreshing texture. Dressed with mayonnaise, it becomes creamy and rich. This version of Olivier is perfect for special occasions when you want classic flavors but with an original twist.
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Salad 'Olivier' with veal tongue and crispy yolk is an exquisite reinterpretation of the classic Russian dish, filled with a richness of flavors and textures. Tender beef tongue, juicy pickles, and sweet boiled carrots create a harmonious combination, complemented by the softness of potatoes and the tenderness of egg white. Creamy mayonnaise envelops the ingredients, binding them together, while the crispy breaded yolk adds an unexpected textural twist. The light acidity of balsamic cream and the freshness of spinach give the salad a special sophistication. This dish is an ideal choice for a festive dinner where traditions meet modern culinary art, transforming a classic recipe into a work of gastronomic art.
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Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.
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Recipe from the M2 Organic Club restaurant.
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Recipe by Roman Palkin, chef of the restaurant Ladurée à-la Russe.
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The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.
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Classic Olivier with tongue is an elegant version of the famous Russian salad that originated in the 19th century thanks to French chef Lucien Olivier. Here, traditional components are complemented by tender boiled beef tongue, giving the dish a refined taste and unique texture. Olivier is renowned for its harmony of fresh vegetables, richness of eggs, and light tanginess from pickles, while mayonnaise with mustard makes its flavor rich and balanced. This salad is perfect for festive gatherings as well as cozy family dinners. It can be served in portioned molds or beautifully arranged on a plate garnished with greens. Thanks to the combination of tender tongue and classic ingredients, Olivier remains a beloved and recognizable dish of Russian cuisine.
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Boiled tongue with garlic-wine sauce is a true embodiment of Georgian culinary sophistication. The dish combines the tender, melt-in-your-mouth texture of veal tongue with the rich aroma of white wine, spices, and garlic. In ancient times, tongue was considered a delicacy worthy of festive tables. It is simmered for a long time with fragrant spices and then immersed in a velvety sauce where the sweetness of onion, tartness of wine, and spiciness of garlic blend together. This sauce infuses the meat, enriching its flavor while cilantro adds a fresh note. The dish is ideally served hot as a main treat or appetizer complemented by fresh bread or vegetables. It reflects the traditional Georgian approach to cooking: simple ingredients transformed into something exquisite through skill and patience.
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Beef tongue is an offal that does not require rehabilitation. Its simple taste is perfectly emphasized by green salsa - a variation on the theme of the Mexican sauce of the same name made of tomatoes and chili.
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Beef tongue with horseradish is a dish of Russian cuisine that combines tenderness and spiciness. Boiled tongue is soft, juicy meat with a delicate flavor, while horseradish adds sharpness and warming spice. Traditionally, this treat was served at festive tables accompanied by a shot of vodka, enhancing its rich taste. The preparation takes time but the result is worth the wait: first, the tongue is boiled with onion, carrot, and celery to make it aromatic, then cooled and sliced thinly. This versatile dish can be served as an appetizer or main course, and the broth left after boiling is perfect for making hearty soups like borscht or shchi.
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Boiled tongue in wine sauce is an exquisite dish of European cuisine that embodies a harmony of flavors. Beef tongue, tender and juicy, simmers in a fragrant broth with white wine, spices, and onions, acquiring a rich taste and subtle wine notes. After boiling, it is sliced thinly and served with a velvety sauce made from cream, wine, and meat broth. This dish may trace back to ancient European gastronomic traditions where the combination of meat and wine has always symbolized refined taste. It is perfect for a festive dinner or special occasion, delighting gourmets with its richness of flavors and textures.
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