Recipe Catalog
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Olivier with crab and Antonovka apple is an exquisite interpretation of the classic Soviet salad, enriched with the delicate taste of crab meat and the light acidity of Antonovka apple. This dish combines tradition and sophistication, transforming a familiar recipe into a gastronomic delight. An important step is preparing the vegetables—they must retain their firmness so that the salad does not lose its textural richness. Elegant crab cubes and fresh vegetables are harmoniously complemented by fragrant herbs and homemade mayonnaise, adding tenderness to the dish. This variation of Olivier is perfect for a festive table, surprising guests with a new flavor and elegant presentation. Serving forms can vary, allowing everyone to enjoy a unique interpretation. The taste is delicate, rich, with a subtle balance of sweetness and light saltiness, creating unforgettable impressions.
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Adjika with Antonovka apples is a spicy Georgian sauce with a rich aroma and a piquant heat balanced by the gentle tartness of Antonovka apples. This recipe combines traditional ingredients characteristic of Caucasian cuisine: sweet pepper, hot chili, garlic, and spices but adds a fruity note that deepens and harmonizes the flavor. Originally from Abkhazia, adjika was used to marinate meat with a spice paste. In this version, the apples give the sauce a special freshness, making it an ideal complement to meat dishes, fish, or simply a slice of fresh bread. The thick and rich texture of adjika makes it versatile: it can serve as a marinade, sauce, or snack. This recipe is a true celebration for lovers of spicy flavors and aromas of Georgian cuisine!
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Nothing extra, just apples and vodka. A rare liqueur in which you can hardly feel the alcohol, but from which it is easy to lose your head.
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Apple puree made from Antonovka apples is a true embodiment of Russian culinary tradition. Antonovka, known for its rich sweet-sour taste and aroma, is perfect for making puree that impresses with its depth and brightness. Baking the apples adds softness and highlights their natural sweetness, while the addition of mustard creates an unexpected spicy note. Olive oil makes the texture delicate, and salt and sugar perfectly balance the flavor. This puree can be served as a standalone side dish to meat dishes, used as a base for sauces, or simply enjoyed for its refined taste. Simple to prepare yet exquisite in its gastronomic qualities, it can surprise and delight even the most discerning gourmets.
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This is how Alexander Volkov-Medvedev, chef of the Ruski restaurant, prepares Olivier.
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Recipe by Evgeny Meshcheryakov, chef of the restaurant "More na Patrikakh".
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Olivier is a classic of Russian cuisine and a signature dish for festive gatherings. Originally created by French chef Lucien Olivier, the recipe has evolved over time, substituting expensive ingredients with more accessible ones. In this version of the salad, the tenderness of doctor sausage harmonizes with crunchy pickles, while apple adds a light tanginess that refreshes the taste. Boiled vegetables and eggs provide softness and richness to the dish, while the dressing of mayonnaise and sour cream makes it even juicier. This salad is versatile – suitable for both family dinners and formal receptions. Served chilled and garnished with fresh herbs, it creates an appetizing and festive appearance. A true embodiment of traditions and flavor contrasts!
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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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Classic Olivier salad is a symbol of festive gatherings, cozy family meetings, and Russian culinary traditions. Its history begins in the 19th century when French chef Lucien Olivier presented his exquisite version of the dish, which later adapted to available ingredients. This meat and apple variant adds spiciness and freshness to the familiar taste. Tender beef, juicy apple, fragrant dill, and creamy mayonnaise create a harmonious combination of textures and flavors: softness, crunchiness, and a slight tanginess. Olivier is perfect for celebrations as well as everyday meals, especially in cold weather when something hearty and warming is desired. Serve it with greens and enjoy the classic that connects generations.
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A more intricate version of fish Olivier - chef of the Moscow restaurant "32.05" Vladislav Rybkin. Salmon - smoked, crabs - an echo of the crayfish necks of "that very Olivier", and caviar - for life to be a success.
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Sergey Eroshenko's version: this Olivier is served in his restaurant "Honest Kitchen". There are no potatoes in this Olivier, it was replaced with persimmon, and instead of traditional beef or tongue - Kamchatka crab meat.
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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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Shosha is a village in the Konakovsky district of the Tver region. The local variation of Olivier actually has nothing to do with the specialties of the Tver region. Paul learned the prefix "Shoshin-style" from the recipe by birthright - the chef of the local restaurant "Shosha" Sergey Uvarov came up with the idea of mixing wild duck, crab and ham in Olivier. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Shosha"
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Layered salad with crab sticks and apple is an amazing combination of freshness and tenderness, wrapped in elegant layers. This recipe embodies the Italian love for flavor balance, where the sweet notes of apple complement the softness of potato and the expressive taste of crab sticks. The light tanginess of pickled onions and the tenderness of egg layers make the dish harmonious and appetizing. Such a salad is perfect for a festive dinner or holiday table, decorating it with its bright colors and original presentation. It not only pleases the eye but also reveals a delicate combination of textures, where each layer plays its role in a gastronomic symphony. Try this salad, and it will become your exquisite favorite!
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Ravioli with crab and green apple is a culinary masterpiece that combines the tenderness of seafood, the freshness of apple, and the creamy lightness of avocado. This signature recipe is inspired by gastronomic trends that merge high cuisine traditions with modern experiments. Thin sheets of gelatinous yogurt dough carefully encase a filling of crab, avocado, and apple, creating a play of textures and aromas. The light acidity of lime enhances the seafood flavor while cilantro adds zest. The dish is finished with sophisticated garnishes—rice and beet chips, floral pollen, and scallions—that provide aesthetic completeness. These ravioli are a true delight for gourmets, offering a balance of freshness, creaminess, and crunchiness, perfect for an elegant dinner or special occasion.
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