Recipe Catalog
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Recipe from the M2 Organic Club restaurant.
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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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The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.
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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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This is how Olivier is prepared in the cafe "Dr. Zhivago".
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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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Borscht with beef brisket and pork ribs is a classic of Ukrainian cuisine, a rich, aromatic, and warming dish. Its deep flavor is achieved through the combination of meat broth and vegetable dressing, where the sweet-sour balance of beets and tomatoes is complemented by the spiciness of garlic, pepper, and herbs. The history of borscht goes back centuries, and each family has its unique recipe. This version adds a special smoky note thanks to the pork ribs, while spices and fresh herbs enrich the taste. Borscht is traditionally served with sour cream and pickles that add zest, along with fresh bread for dipping into the aromatic sauce. This dish is not just nourishing — it symbolizes home warmth and hospitality, bringing the whole family together at the table.
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Roasted beef brisket with vegetable puree and rolls is a dish that embodies the traditions of European cuisine. Juicy and tender pieces of meat, slow-roasted with aromatic herbs and mustard, provide a rich flavor with a hint of spice. The carrot and turnip vegetable puree adds softness and harmony to the dish, while the crispy rolls complete the composition by adding texture contrast. This dinner is perfect for cozy evenings and festive gatherings when you want to warm up with something hearty and comforting. The flavor of the roasted brisket is particularly enhanced by a sweet sauce made from black currant jam, which complements the meat's flavors with a light acidity. This dish can be served with greens and vegetables, turning each meal into a true gastronomic ritual.
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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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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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Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.
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Recipe by Roman Palkin, chef of the restaurant Ladurée à-la Russe.
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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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Beef brisket with horseradish sauce is a traditional dish of Bashkir cuisine that embodies the rich flavor of the steppe region. Slowly braised meat achieves incredible tenderness, while golden onions add a gentle sweetness. The horseradish sauce highlights the aroma of the beef and adds a spicy sharpness, creating a perfect balance of flavors. This dish is served at family celebrations and gatherings, accompanied by fresh bread and herbs. Historically, it originated in nomadic traditions where meat was cooked slowly to preserve its juiciness and rich taste. Beef brisket with horseradish sauce is a gastronomic journey into the heart of Bashkir culinary art, where each bite is filled with the warmth of home.
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Braised beef brisket in wine is a true embodiment of gastronomic luxury, enveloped in the aromas of European cuisine. The dish has roots in the traditions of French bistronomes, where the combination of beef and red wine creates a rich, deeply flavored taste. The brisket is slowly braised in dry wine, absorbing spicy herbs, hints of garlic, and smoky bacon flavors, transforming into incredibly tender and juicy meat. A side of stewed cabbage and celery puree adds freshness and a light sweetness, enhancing the dish's complexity. This treat will become the centerpiece of the feast, warming the soul and evoking nostalgia for cozy family dinners. It is best served with a glass of aged red wine to reveal the full depth of flavors.
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