Recipe Catalog
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The author of this Olivier is the chef of the Moscow restaurant "Bochka" Igor Bednyakov. In "Bochka" they fry meat in a variety of ways, so the chicken in the salad is smoked, with a smoky aroma. Sun-dried tomatoes also give it some smokiness. Horseradish is added to the dressing almost right before serving, without which the Russian snack menu is unimaginable.
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Olivier with smoked chicken is a modern variation of the famous classic salad that appeared in Russia in the 19th century thanks to French chef Lucien Olivier. Unlike the traditional recipe, smoked chicken adds a rich aroma and depth of flavor to the dish, making it particularly appetizing. Tender pieces of boiled potatoes, juicy cucumbers, sweet corn, and spicy smoked drumsticks combine beautifully to create a harmony of textures. A light mayonnaise dressing complements the taste, making the salad airy and balanced. This is an ideal dish for a festive table or a cozy home dinner – it is nutritious, rich, and easy to prepare. Thanks to the smoked chicken, the familiar Olivier takes on a new shade that will pleasantly surprise guests and become an original addition to the traditional menu.
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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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A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.
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This is how Olivier is prepared in the cafe "Dr. Zhivago".
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This is how Olivier is prepared in the Moscow wine bar Bigati Bar.
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Olivier is a legendary salad of Russian cuisine that emerged in the 19th century thanks to French chef Lucien Olivier. Its classic recipe has undergone many changes, and this version with smoked ham and apple is an exquisite reinterpretation. The smoked meat gives the salad a rich aroma, while the crunchy green apple adds a light tartness, creating a delightful balance of flavors. Pickled cucumbers add zest, and the tender combination of boiled vegetables and eggs makes the salad hearty. Peas bring a sweet note, while mayonnaise and olive oil unite the ingredients into a harmonious composition. This version of Olivier is perfect for festive gatherings and cozy family evenings, preserving the spirit of tradition while surprising with its original taste.
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Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.
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Recipe from Anatoly Anoshin, chef of the restaurants "Yan Primus".
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Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.
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Classic Olivier with chicken and fresh cucumbers is the embodiment of Russian culinary traditions, combining tender chicken, crunchy vegetables, and aromatic herbs. The history of this salad dates back to the 19th century when French chef Lucien Olivier created an exquisite dish that later took on a more democratic form. The taste of this version is soft, balanced, with a refreshing note of cucumber and juicy texture of chicken fillet. Olivier is an unchanging guest at festive tables, accompanying family celebrations and cozy gatherings. It can be served as a standalone dish or as an addition to main treats and pairs perfectly with meat and fish appetizers. Mayonnaise with sour cream gives the salad lightness while herbs add exquisite freshness. A classic that never ages!
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Classic Olivier with chicken is a symbol of holidays and family gatherings, born in Russian cuisine. Its history begins in the 19th century when French chef Lucien Olivier created an exquisite salad that became a popular favorite. Today it has transformed into a cozy and familiar dish where tender pieces of chicken are complemented by the softness of potatoes, the sweetness of carrots, and the slight tanginess of pickles. Green peas add freshness, while mayonnaise unites the flavors into a harmonious whole. Olivier is served chilled; it pairs perfectly with hot dishes and creates an atmosphere of warmth and comfort. It is not just a salad — it is part of cultural traditions passed down through generations, consistently bringing loved ones together at the festive table.
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Olivier is an iconic salad of Russian cuisine, its history begins in the 19th century when chef Lucien Olivier presented an exquisite recipe with quail and black caviar. Over time it evolved while maintaining its place on festive tables. In this variation, chicken replaces traditional sausage, and celery and cauliflower add fresh, light notes. The taste remains rich but gains softness and harmony thanks to delicate homemade mayonnaise. Crunchy vegetables, spicy peas, and refreshing cucumber create a magnificent combination of textures. The salad is served chilled, making it perfect for family dinners and celebrations. This dish is a symbol of celebration that brings relatives and loved ones together at one table.
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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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