Recipe Catalog
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Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.
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Unusual Olivier with 'Grandos' turkey sausage is an original interpretation of the classic Russian salad that appeared in the 19th century. In this version, traditional meat ingredients are replaced with tender turkey, making the dish lighter and more dietary. The combination of potatoes, carrots, and green peas gives the salad a rich texture, while fresh cucumbers add a refreshing crunch. The dressing of sour cream and mayonnaise makes the taste delicate, and herbs add freshness. This salad is perfect for both family lunches and festive gatherings, surprising guests with its unconventional yet harmonious flavor.
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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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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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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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This exquisite sandwich combines the subtle nuances of European cuisine. Nut bread gives it a crunchy texture and rich aroma, while soft goat cheese adds tenderness and a hint of spiciness. Avocado brings creamy freshness, harmoniously complementing the sweet smoked turkey. Bright tomatoes with onions and cilantro enliven the flavor, creating a layered palette of sensations. The sandwich is perfect for a morning breakfast or a hearty snack; it is not only nutritious but also offers gastronomic pleasure. Inspired by traditional European combinations, this recipe becomes a true culinary masterpiece, balancing sophistication and homely comfort.
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This recipe combines the deep smoky flavor of turkey with the delicate sweetness of plums and the zesty freshness of fennel. Radicchio adds a slight bitterness to the dish, while toasted pecans contribute crunch and richness. American cuisine is known for its ability to combine simple ingredients in a way that reveals new dimensions. This salad is a great example: it brings together different textures and flavors, creating a harmonious and complex dish. The balsamic dressing with brown sugar and olive oil balances the taste, highlighting the natural sweetness of plums and the depth of smoked meat. It’s an ideal option for a light yet sophisticated dinner or festive table.
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Smoked turkey appetizer with cheese sauce and croutons is a blend of Italian flavors and sophistication. The smoked turkey, with its rich aroma, perfectly complements the creamy cheese sauce made with parmesan, Philadelphia, and mascarpone for a delicate texture. Herbs add freshness while a hint of lemon acidity highlights subtle flavor notes. Crispy croutons soaked in olive oil complete the dish, turning it into a true gastronomic symphony. This recipe is perfect for an aperitif or light dinner and will adorn any festive table as an exquisite addition to a glass of white wine.
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Smoked turkey and ham salad is a refined combination of smoky meat flavor, fresh vegetables, and creamy cheese tenderness. This recipe is inspired by American culinary traditions where the harmony of textures and rich flavors plays a key role. A light marinade of wine vinegar and olive oil adds zest to the vegetables, highlighting their freshness. Hearty pieces of turkey and ham create richness while cheddar adds softness and a deep cheesy note. Chicken eggs complete the composition, making the salad a wholesome dish. It can be served as a light lunch, appetizer, or part of a festive dinner. With its variety of ingredients and richness of flavors, this salad will delight both gourmets and those seeking a nutritious and tasty meal.
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