Recipe Catalog
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Recipe by Nikita Angurov, chef of the London bar.
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A very nice recipe: whites and yolks should be cooked separately, due to this the omelette will have an elastic consistency. Recipe by Gleb Geiger from the neo-bistro "Geraldine".
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15
This recipe is attributed to Mother Poulard, the owner of a French hotel. It's like an omelette, but a very special and elegant one: fluffy, like a snow cap, the white is placed between two thin pancakes , fried from the yolk. Alexander Bogdanov, brand chef of the Cafe Claret restaurant, adds a heap of porcini mushrooms fried in butter and a spoonful of truffle paste, which makes the mushroom aroma shamelessly bright. The best breakfast to drag yourself out of bed on a gloomy autumn morning.
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30
Puylar omelet is an exquisite culinary masterpiece of French cuisine, linked to the famous Puylar guesthouse on Mont Saint-Michel. Its main feature is the airy texture achieved by carefully separating yolks from whites and processing them separately. The taste of the omelet is delicate and creamy, with soft transitions between the dense layer of yolks and fluffy whites. This dish is perfect for breakfast or a light dinner, especially when paired with aromatic latte coffee. The Puylar omelet is valued for its simplicity and delightful sophistication, making it a favorite choice for gourmets seeking elegance in every meal.
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20
Omelet with smoked salmon and green onions is an elegant dish of French cuisine that combines the tenderness of eggs with the rich flavor of smoked fish and the freshness of greens. The tradition of making omelets is believed to trace back to old French inns where it was served with various fillings. The light, airy omelet creates a perfect base for the rich aroma of salmon, while green onions add a pleasant spiciness. This dish is ideal for breakfast or a light dinner and can be served with crispy baguette or fresh vegetables. Its simplicity makes it accessible even for novice cooks, while its exquisite taste can delight true gourmets.
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Omelet with lightly salted salmon and tomatoes is an exquisite representative of French cuisine, combining the tenderness of eggs, richness of salmon, and freshness of tomatoes. This dish, inspired by classic culinary traditions, gains special charm from the addition of Worcestershire sauce and dill. Salmon gives the omelet a slight saltiness and depth of flavor, while tomatoes add pleasant acidity and juiciness. Baked in the oven, the omelet acquires an airy texture with an appetizing golden crust. Ideal for both a morning breakfast and a light dinner. It can be served with a glass of white wine or fresh baguette to highlight its exquisite gastronomic nature.
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Omelet with salmon and cream cheese is an exquisite dish of European cuisine that combines the tenderness of eggs, the creamy taste of cheese, and subtle notes of lightly salted salmon. Its history traces back to traditional French breakfasts where lightness and refinement of flavor are valued. This omelet becomes airy thanks to whipped cream and cheese, while the addition of balsamic cream gives it a distinctive aroma. Fresh cucumber and green pea sprouts add a crunchy freshness, balancing the delicate texture of the omelet. This dish is perfect for morning enjoyment or a light dinner, offering a harmony of flavors and nourishing the body with beneficial substances. Simple to prepare yet elegant in presentation, this omelet will be a centerpiece on the table and a delightful gastronomic discovery.
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15
Omelet with salmon and stracciatella is a refined combination of airy omelet, tender lightly salted salmon, and creamy stracciatella cheese. This signature recipe blends classic egg dish cooking techniques with Italian gastronomic traditions. Salmon adds a noble marine note to the flavor, while stracciatella provides an unmatched creamy texture. The dish is perfect for both an exquisite breakfast and a light dinner. The ease of preparation makes it a great choice for those who value simplicity without compromising on taste. Serving with herbs highlights the freshness of the ingredients, creating a harmony of flavors and aromas. This omelet is not just a meal but a true culinary experience that reveals new facets of the classic breakfast.
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25
An ideal option for those who are ready to switch off from current affairs and problems in the morning. You only need 10 ml of vodka, but no one is stopping you from pouring a shot.
7
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5
Salmon in an omelette is a refined dish of French cuisine that combines the tenderness of sea fish with the airy texture of egg soufflé. The recipe's origins can be found in the exquisite gastronomic traditions of France, where harmony of flavors and simplicity of preparation are valued. Tender salmon fillet infused with aromatic Provençal herbs is baked in a creamy milk-egg mixture, creating a delicate yet rich flavor. The dish stands out for its versatility—it pairs wonderfully with light sides like green beans or cauliflower. It is an ideal choice for a morning breakfast, elegant lunch, or light dinner that highlights the sophistication and simplicity of French culinary traditions.
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Omelet with cheese and salmon is a refined and hearty dish of European cuisine, combining the tenderness of eggs, the creamy taste of cheese, and the delicate aroma of lightly salted salmon. The tradition of adding fish to omelets is believed to have originated from the gastronomic delights of French cuisine, where harmony of flavors is valued. Salmon adds sophistication to the dish while cheese provides richness, creating a perfect balance. This omelet is great for a morning breakfast or a late dinner, offering a soft texture and rich flavor nuances. Butter makes it especially airy, while the combination of milk and eggs keeps it tender. It’s a versatile dish that can be served on its own or complemented with fresh vegetables and herbs to highlight its elegance.
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10
A salmon and omelet burger is an unusual and refined combination of sea and traditional flavors. The tender and juicy salmon acquires a sophisticated aroma after light frying. It is complemented by an airy omelet made with garlic and milk, creating a creamy texture. The lightly toasted bun becomes a crispy base for this gastronomic masterpiece. Sweet red onion and ripe tomatoes add freshness, while the white balsamic sauce gives a slight tanginess. The composition is completed with cream cheese and aromatic red basil leaves, creating a harmonious balance of flavors. This burger is the perfect choice for those who appreciate subtle flavor combinations.
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40
Bresse chicken leg, baked in the oven with young vegetables, is a masterpiece of French gastronomy, embodying sophistication and culinary skill. Bresse chicken is one of the most valuable breeds in France, known for its tender meat and unique flavor. Slow cooking at low temperature makes the meat exceptionally juicy, while the final roasting gives it an appetizing crispy crust. The garnish of young vegetables infused with thyme and chicken broth perfectly complements the dish, adding freshness and lightness. A rich sauce made from offal, cognac, and cream adds depth to the flavor, making each forkful a true delight. This dish combines subtlety of taste with French elegance and is perfect for a festive dinner or special occasions.
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540
Stuffed turkey is a dish of French cuisine that combines the sophistication of flavors and the richness of aromas. The tender and juicy turkey is filled with a refined stuffing of prunes marinated in orange liqueur, shallots, chicken liver, crispy bacon, and fragrant mint. Mango adds a light sweetness while spices and cinnamon provide warm spicy depth. Baked to a golden crust, the turkey becomes a festive centerpiece on the table. This dish is perfect for celebratory dinners and gatherings with loved ones when you want to impress guests with a true gastronomic masterpiece. Each bite reveals a complex flavor profile: from sweet fruity notes to rich meaty undertones. Stuffed turkey is a gastronomic journey to the heart of France where food is an art of enjoyment.
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This dish is remarkable in that it is assembled from ingredients that can easily be found in your refrigerator. The base is boiled chicken. Recipe from the Yasnaya Polyana restaurant "Preshpekt". The recipe was shared with us by Nika Ganich, the author of the book "Geography to Taste with Nika Ganich. Tula.
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