Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Recipe by Alexander Mandron, chef of the Levantine restaurant.
11
4
40
Veal cheeks braised in demi-glace are a true embodiment of French gastronomy, where softness and richness of flavor are achieved through slow cooking. This recipe has its roots in the traditions of French cuisine, where braising in a rich demi-glace sauce preserves the meat's juiciness and highlights its rich flavor notes. Roasted vegetables—eggplant, zucchini, tomatoes—add lightness and freshness to the dish, while the mushroom sauce with butter envelops the tender texture of the cheeks. The dish is perfect for cozy dinners and festive meals, and its velvety taste and herbal aroma make it a true celebration for gourmets.
15
4
180
Beef cheeks braised in red wine are a true masterpiece of French cuisine, born from the traditions of slow cooking and rich flavors. This recipe comes from provincial kitchens where meat was simmered in aromatic sauce, absorbing all the nuances of spices and herbs. The tender meat is infused with a rich wine sauce, gaining deep flavor with hints of spices and a slight acidity. Vegetables slowly braised with the cheeks add extra texture and sweetness to the dish, while herbs and spices complete the harmony of flavors. This dish is perfect for cozy evenings, accompanied by a glass of good wine and warm conversation. It is served with mashed potatoes, pasta or fresh crispy baguette to enjoy every drop of exquisite sauce.
21
4
300
Braised pork cheeks with caramelized leeks is an exquisite dish of Greek cuisine that combines depth of flavors and tenderness of textures. It has roots in traditional Mediterranean recipes where the combination of aromatic herbs, honey, and wine makes the meat incredibly tender and rich. The sweet, golden leek sautéed in oil and honey adds a refined caramel note to the dish, complementing the rich flavor of the braised pork cheeks. It is cooked slowly, allowing the meat to absorb all the bouquet of spices and aromas. Served with a thick sauce based on broth, mustard, and cream that makes the dish especially juicy. This is an ideal choice for a cozy family dinner or festive gathering, filling the atmosphere with warmth and aromas of Greek gastronomy.
13
6
30
Barley has a reputation for being tough, tasteless, and government-issued. Not porridge, but shrapnel. But that's only if you cook it without due respect and a glimmer of imagination. In fact, if you pre-soak the groats and fry them well before cooking, there will be no internal dryness or external sliminess left in it. And having soaked up the sweetish narsharab, the government-issued groats finally soften, shyly turn pink and become terribly interesting . Also in this recipe, Savoy cabbage (which can be replaced with spinach or pak choi) and pine nuts are mixed with the barle
10
6
45
Custard pancakes with stewed pumpkin, apple, and raisins are a cozy combination of tender dough and sweet, spiced filling. This recipe reflects the traditions of European cuisine where baking has always been an art. Custard pancakes have a special elasticity and softness due to the use of hot liquid. The filling made from pumpkin, apples, and raisins infused with cinnamon aroma creates a perfect balance of sweetness and slight tartness. These pancakes are great for a warm family breakfast or festive treat and can be served with honey or sour cream. The origins of the recipe can be traced back to Slavic kitchens where pancakes have symbolized the sun and joy for centuries. They not only provide pleasure from taste but also fill the home with a comforting aroma.
13
4
70
Cabbage fritters are a cozy dish of Russian cuisine that combines the tenderness of vegetables with a delicious crispy crust. Historically, cabbage holds a special place in Russian gastronomy, and stewed dishes made from it served as the basis for everyday nutrition. The fritters are prepared by stewing cabbage in milk, which makes the taste soft and creamy, and then they are fried to a golden crust. A small amount of breadcrumbs and eggs give them structure, making them airy inside. These fritters can be served with sour cream to highlight their tenderness or used as a side dish for meat dishes. Perfect for breakfast or a light dinner, they have a rich flavor with a slight sweetness from the cabbage and a pleasant creamy texture.
7
1
30
Beef cheeks with carrots and celery root is a true culinary discovery that combines the tenderness of meat with the richness of vegetable flavor. This dish has roots in European gastronomic traditions, where slow braising reveals the depth of aromas. Beef cheeks soaked in light beer and spices become surprisingly tender, while carrots and celery add a sweet and earthy note. Juniper adds a light woody bitterness. Such food is perfect for cozy evenings, served with fresh bread and a glass of beer. The dish has a rich, intense flavor that leaves a long pleasant aftertaste, warming the soul and evoking memories of traditional family dinners.
9
4
180
Cheeks with seaweed cream is a dish that reveals the gastronomic potential of marine cuisine. It combines the tenderness of fish cheeks, carefully prepared in a brine and fried in oil, with the rich creamy texture of seaweed. Fucus, caramelized with shallots and cauliflower, adds subtle sweet notes to the cream that harmoniously complement the fish broth. Serving with pickled gooseberries and goat beard compote adds an unexpected acidity and depth of flavor. Dill oil completes the composition with fresh herbal tones. This signature recipe reinterprets traditional marine ingredients, creating an exquisite and balanced dish that can be served as a centerpiece at a fine dining gathering.
8
2
40
Veal cheeks in beer are a traditional dish of German cuisine, embodying rich flavor nuances and the depth of the region's gastronomic culture. Historically, this recipe originated in village taverns where beer served not only as a drink but also as a great ingredient for braising meat. The veal cheeks become surprisingly tender, juicy, and infused with spice aromas through long simmering in dark beer with vegetables and spices. The slight tartness of juniper, sweetness of carrots, and depth of tomato paste add complexity to the dish's flavor. It pairs perfectly with mashed potatoes that highlight the meat's tenderness. This recipe is a true immersion into the coziness of German restaurants where each dish offers warmth and comfort.
9
4
180
Risotto with beef cheeks and roasted pumpkin is a true embodiment of Italian culinary elegance, where tender meat infused with the aromas of slow cooking meets the velvety texture of creamy risotto. The pumpkin, roasted with honey and soy sauce, adds sweet caramel notes that harmonize beautifully with the rich meat flavor. This recipe serves as a bridge between the autumn warmth of home comfort and the sophistication of traditional Italian cuisine. The dish is perfect for cozy family dinners or special occasions when you want to impress guests with an exquisite combination of flavors. The harmony of aromas, tenderness of ingredients, and interplay of textures make risotto with beef cheeks and roasted pumpkin a true gastronomic masterpiece to enjoy among loved ones.
13
2
120
Beef cheeks with polenta are a true embodiment of Italian gastronomic luxury. Tender, slow-cooked cheeks soak up the aromas of vegetables, tomato paste, and spices, transforming into a juicy, rich dish. Polenta—a traditional Italian side—adds softness and completeness with its velvety texture. The combination of thick meat sauce and creamy polenta creates a rich, harmonious flavor. Historically considered peasant food, beef cheeks have become a true delicacy in modern cuisine, valued for their texture and deep aroma. This dish is perfect for a cozy family dinner or an exquisite restaurant—it warms the soul and delights true gourmets.
13
1
30
Pork cheeks with Brussels sprouts is a refined dish of Belgian cuisine that combines the tenderness of meat and the spiciness of vegetables. Belgians are known for their ability to turn simple ingredients into a true gastronomic masterpiece. The cheeks, rich in flavor, develop a golden crust when fried, while the lightly blanched Brussels sprouts retain their texture and slight bitterness. A mix of aromatic garlic and spicy chili pepper makes the dish warming and hearty. It’s an ideal option for a cozy dinner on a cool evening, which can be complemented with a glass of aged Belgian beer. The dish highlights the depth and diversity of Belgian cuisine, where the simplicity of ingredients harmoniously blends with rich flavor nuances.
6
3
25
Pork cheek and tenderloin skewers are a true gastronomic delight that combines the rich flavor of juicy meat with the aroma of Provençal herbs and the spiciness of chili. This recipe comes from Russian cuisine, where the art of making kebabs has long been valued. Pork cheeks, with their soft texture and rich taste, harmoniously complement the tender pork tenderloin, while eggplants add a light sweetness and juiciness. Onions, traditionally present in kebabs, give them an appetizing caramelized note. Baked in the oven, these skewers become surprisingly tender, infused with spice aromas and acquire a golden crust. They are perfect for cozy home evenings or festive feasts, highlighting the richness of flavors and textures. Serve them with greens, fresh vegetables or sauce for complete enjoyment.
8
2
90
Veal cheeks are a true delight of Russian cuisine, a dish that combines tenderness and rich flavors. Historically, it emerged from the desire to use all parts of the meat, opening new gastronomic horizons. Slow braising in red wine and aromatic herbs transforms tough muscle fibers into surprisingly tender and juicy meat infused with tart notes of wine and sweet-spicy hints of port. The finishing touch is caramelization in a rich sauce, creating a silky texture and subtle sweetness. Served with delicate mashed potatoes, the dish becomes perfectly balanced, with deep flavors unfolding with each bite.
4
4
300
