Recipe Catalog
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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 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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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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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 the M2 Organic Club restaurant.
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The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.
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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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Spring Olivier with tongue is a refined version of the beloved salad that brings notes of freshness and sophistication. Its roots trace back to Yugoslav cuisine, where traditions blend rich and delicate flavors. Beef tongue adds a noble texture, while fresh cucumber refreshes the composition. Green peas provide softness and sweetness, and light mayonnaise harmonizes the taste without overwhelming the ingredients. It serves as an elegant appetizer for a festive table or a pleasant addition to a light spring dinner. This salad embodies a balance between classic and modern flavors while remaining an enduring symbol of cozy gatherings.
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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 with tongue is an exquisite version of the classic salad known since the 19th century thanks to French chef Lucien Olivier. In this version, tender pork tongue adds noble richness of flavor, harmonizing with roasted vegetables, fresh cucumbers, and quail eggs. Roasting carrots and potatoes gives the salad a special depth of taste, while herbs bring freshness and aroma. Each ingredient is carefully prepared, and mayonnaise completes the composition by bringing everything together. This salad not only decorates the festive table but also impresses with its refined taste where tradition meets culinary art.
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This is how Olivier is prepared in the cafe "Dr. Zhivago".
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Viennese beef tongue is an exquisite dish of Austrian cuisine that combines the tenderness of boiled beef tongue with the rich, slightly sweet flavor of a sauce made from wine, raisins, and almonds. This dish traces back to the traditions of European gastronomy, where meat dishes were often complemented by fruity and nutty notes. The beef tongue is boiled until tender and soaked in a rich wine sauce where raisins and almonds caramelize, acquiring a distinctive aroma and a slight tang from lemon juice. In the classic version, the dish is served with dumplings, making it particularly hearty and harmonious. Viennese tongue is a gastronomic find that can surprise even the most discerning gourmet.
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Salted tongue with garnish is a classic dish of Russian cuisine, known for its tenderness and rich flavor. Beef tongue, carefully boiled with roots and onions, acquires softness and a rich aroma. After cleaning, it is sliced thinly and drizzled with broth and melted butter, making it juicy and appetizing. The garnish of green peas soaked in creamy butter adds freshness and lightness. Historically, tongue was considered a delicacy and served at festive tables, symbolizing wealth and sophistication. This dish is perfect for special occasions or as a treat for gourmets who appreciate traditional flavors of Russian cuisine.
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