Recipe Catalog
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Pot-au-feu is a symbol of French home cooking and cozy family gatherings. This traditional meat broth, known since the 16th century, is cooked slowly to allow the ingredients to release their flavors. Tender beef brisket and a rich bouquet of vegetables like carrots, onions, celery, and cabbage create a hearty and warming taste. The broth absorbs the depth of the ingredients and is served with noodles for softness and textural harmony. Pot-au-feu is perfect for cool days when you want to warm up and enjoy homey comfort. It is eaten as a main dish, with leftover broth often used for sauces and soups, showcasing the French love for economical yet delicious culinary art.
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Steak with pepper sauce, mashed potatoes, and millefeuille of zucchini and tomatoes is a gastronomic delight that combines the rich flavor of tender meat, the spiciness of the pepper sauce, and the delicate texture of mashed potatoes. This recipe is inspired by American culinary traditions where meat plays a key role. The heat of the pepper in the sauce highlights the rich taste of beef while the mashed potatoes add harmony and softness to the dish. The millefeuille of zucchini and tomatoes adds a special textural play—bringing freshness and lightness that balances the richness of the steak. This dish is perfect for both a cozy dinner and a festive table, revealing its elegance and richness in every detail.
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Potato is a traditional French stew with beef and vegetables. But at the same time it is also a soup - because most often the consistency of pot-au-feu is not particularly thick. And besides, it is often eaten in the same way as, for example, shurpa or kyufta-bozbash: vegetables separately, broth separately. That is, both the first and second courses in one serving.
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Vegetable millefeuille is an exquisite dish of French cuisine that combines delicate layers of baked vegetables and an airy cream based on avocado and lemon juice. Its origin is inspired by classic French layered desserts, but here natural products rich in vitamins and fresh aromas are used instead of dough. The rich taste of beetroot, the lightness of zucchini, and the creamy texture of avocado create a harmony complemented by refreshing parsley and hints of lemon. It is the perfect dish for a light dinner or an impressive presentation at a festive table. It can be served as a standalone appetizer or as a side dish to heartier meals. The finishing touch is a sprinkle of sesame seeds that adds a nutty flavor and exquisite crunchiness. Vegetable millefeuille is a celebration of taste and aesthetics on your plate!
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Mille-feuille with berries and honey ice cream is the embodiment of elegance and refined taste. This dessert, inspired by the French tradition of mille-feuille, has won the hearts of gourmets worldwide. Crispy puff pastry layers generously dusted with powdered sugar create a perfect pairing with delicately made honey ice cream. The berry assortment—raspberries, strawberries, and blueberries—adds freshness and vibrancy to the flavor, turning each spoonful into a true celebration. With a harmony of sweetness, crunchiness, and creamy softness, mille-feuille becomes the ideal dessert for both a romantic dinner and a festive feast. This sweet masterpiece brings joy and transports you to a world of gastronomic bliss.
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Mille-feuille, unfortunately, is not very common in our country, but one of its hypostases is familiar to all of us. This is "Napoleon", which is separated from mille-feuille by one mistake. Fatal, from the point of view of the French pastry chef, but not at all critical for those who prefer soft, raw, plump, oozing cream to crispy cakes. This metamorphosis is inevitable if you do not eat the mille-feuille immediately, but let it stand and soak for half a day.
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Onion soup (Potage a l'oignon) is the embodiment of simplicity and elegance in French cuisine. Its history dates back to the Middle Ages when it served as a nutritious and affordable dish for the poor. Over time, it became a classic of French bistros. Gently sautéed onions reveal their sweetness and transform into a fragrant broth enriched with the rich flavor of butter. Dried bread soaked in this exquisite broth adds texture and depth. Capers, if added, bring in tangy notes. This soup comforts and warms, evoking nostalgic memories of cozy French evenings. It can be served as a standalone dish or as a base for more complex culinary creations.
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This is how they cook stew in the Khleb Nasushny chain. This is a simple recipe, the proportions of which can be intuitively moved in any direction: you can add more meat or more vegetables, as you like. The main thing is to choose the right meat - it should be a shoulder or a sirloin. The meat will have to simmer for a long time, in the end it will be very tender and will almost fall apart into fibers. Recipe from the chef of Khleb Nasushny Evgeny Vasilenko.
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Fried potatoes and sweet potatoes with sage is a harmony of flavors born at the intersection of simplicity and sophistication. This recipe embodies the traditions of European cuisine, combining the natural sweetness of sweet potatoes with the rich taste of regular potatoes. Sage leaves baked with the root vegetables add a subtle herbal aroma and a slight bitterness, balancing the dish's flavor. The crispy crust and soft, tender center make this dish perfect as a standalone treat or as a side to meat and fish. It suits both everyday dinners and festive tables, with its warm, cozy taste especially delightful on cool evenings. The ease of preparation and accessible ingredients make this recipe popular among lovers of natural and aromatic dishes.
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Bombay potatoes are a classic Indian dish infused with the aromas of spices and the warmth of home cooking. Its history traces back to the streets of Mumbai, where street vendors skillfully transform ordinary potatoes into a delightful side dish. Large chunks of potato fried in a mix of cumin, coriander, and turmeric absorb the richness of the spices, creating a deeply rich flavor. Ginger and garlic add brightness to the dish, while the spiciness of chili peppers awakens the appetite. Fresh tomatoes are added at the end to soften the sharpness of the spices and bring a pleasant tanginess. Bombay potatoes pair perfectly with curry or serve as a standalone snack. Their characteristic golden crust and rich aroma make this dish indispensable on an Indian table, reminiscent of warm evenings spent over heartfelt meals.
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Recipe by Igor Mardasov, chef of the Harvey & Monica restaurant. Potatoes in two forms at once - in the form of pancakes and thin crispy straws. Pancakes are prepared without flour, and due to the different caliber of grated potatoes, they look interesting and do not fall apart in the pan. As for the potato pie, we have an Asian variety of potato chips that can enliven the landscape of steaks and salads, and also be a decoration for stewed dishes.
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Joel Robuchon means about the same to French cuisine today as Academician Likhachev did to the Soviet humanitarian intelligentsia. Robuchon has all the highest state awards and the title of chef of the century, a living classic. Mashed potatoes according to the recipe of Joel Robuchon, it must be said, are almost more famous than Robuchon himself, especially in Russia. The only thing that is not entirely clear to the Russian taste is nutmeg. The French always add it to potatoes, and for no apparent reason. Robuchon explains this by the history of disgust for potatoes, which the French could not digest for a long time.
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Enough, the Caucasus is feeding us! Here are the Balkarian hychins that Elena Kardanova from the restaurant "Aragvi" told us about. They are usually cooked in whole stacks, but there is no stack in the video because all the other hychins were eaten by the editors immediately after cooking , and they could not be stopped.
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Potted Potato Fritter, the Belarusian answer to the Spanish tortilla! We got the recipe from William Vasilyevich Pokhlebkin.
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Poutine, Quebec's contribution to the "Golden Thousand". French fries with cheese and brown gravy based on meat broth. Most often, poutine uses brine cheese, but cheddar is also good. The premiere was before the New Year , but we slightly re-edited the video.
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