Recipe Catalog
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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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Olivier with woodcock and caviar is an exquisite version of the famous Russian salad, tracing back to Lucien Olivier's original recipe from the 19th century. This dish combines the tenderness of roasted woodcock, the piquancy of veal tongue, and the sophistication of black caviar, making it a truly royal treat. The addition of crayfish meat, pickles, capers, and cucumbers gives the salad a complex flavor bouquet with a slight tang and rich maritime notes. Kabul and Provençal sauces bind all ingredients into a harmonious unity, while quail eggs complete the composition with a refined texture. This salad symbolizes Russia's rich gastronomic tradition and is perfect for festive occasions where sophistication and luxury are valued.
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The recipe was shared with us by the chef of the restaurant Sixty Sergey Kondakov.
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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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Recipe by Artem Martirosov, chef of the restaurant "Krabykutaby".
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45
Brand chef of the Uhvat restaurant Viktor Beley prepares the main New Year's salad according to a recipe that is close to the original idea of Lucien Olivier. It has crayfish tails, black caviar, and quail. Viktor also adds Thursday salt to the salad, which he prepares according to all the rules and canons himself.
19
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100
Game consomme is an exquisite and clear broth that has been a popular dish in European cuisine since the 18th century. It was prepared in aristocratic homes and top restaurants, highlighting the rich flavors of game. This broth has a refined aroma, where subtle woody notes of juniper and bay leaf spices harmoniously complement the tenderness of partridge and woodcock. The lightness and clarity of consomme are achieved through clarification with egg whites. It is served as a standalone dish or as a base for complex gastronomic compositions. It pairs perfectly with crispy croutons or fresh herbs and can be garnished with a drop of dry sherry for added depth of flavor. This broth warms and delights with its finesse, leaving a pleasant aftertaste of hunting forests and ancient European traditions.
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90
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
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
Orzo pasta with crab tails is an exquisite dish inspired by Mediterranean traditions. Orzo, small pasta grains resembling rice, absorb the flavors of the sauce beautifully. In this recipe, the pasta simmers in a rich broth with hints of white wine and cognac, creating a harmony of flavors. Crab tails add refined sweetness and tenderness, while cream provides a creamy texture. The light freshness of parsley completes the taste, making it even more expressive. This dish is perfect for a cozy dinner or festive table, impressing with its delicate flavor combination. Enjoy your meal!
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Shrimp and crayfish tail salad is an exquisite dish of European cuisine that captivates with its lightness and refined taste. Its delicate texture, the combination of seafood with crunchy cucumbers and the softness of chicken egg create a harmony of freshness and richness. The dressing made from lemon juice, soy sauce, and mayonnaise adds a spicy note that highlights the natural flavor of the ingredients. Garnished with arugula, this salad not only pleases the eye but is also perfect for a light lunch or festive table. Historically, dishes with shrimp and crayfish tails were symbols of noble feasts, and today this salad is an elegant choice for gourmets who appreciate the balance of taste and aesthetics.
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15
Olivier with crayfish and jelly is an exquisite version of the classic Russian salad that surprises with its texture and flavor richness. The dish's origins trace back to traditional Olivier, but the addition of crayfish tails and delicate jelly gives it a noble touch. The combination of salty and fresh cucumbers, aromatic herbs, and creamy mayonnaise creates a harmony of taste, while the broth jelly adds an unusual texture. This dish is perfect for festive occasions when you want to delight guests with something new and original. Garnishing with a whole crayfish tail and herbs gives it a festive look, while the variety of ingredients makes the flavor multifaceted—from the light acidity of apple vinegar to the creaminess of Greek yogurt. Olivier with crayfish and jelly is a true gastronomic masterpiece that combines classic elements with a modern culinary approach.
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From Vladimir Sidorov, chef of the restaurant "Cheretto More".
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30
Canned crab claws with potatoes is a simple yet elegant dish of European cuisine that combines the tenderness of seafood with the heartiness of potatoes. Historically, such recipes emerged due to the development of canning, allowing enjoyment of crab flavors out of season. The tomato sauce accompanying the crab claws adds a rich, slightly tangy note that pairs wonderfully with the delicate texture of potato infused with vegetable oil aroma. A light green hint from parsley adds freshness, while crunchy cucumbers or green salad make the presentation even more harmonious. This dish is perfect for a cozy dinner or festive table, delighting with its rich flavor and refined yet accessible execution.
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