Recipe Catalog

Asparagus cream soup with creamy truffle dressing is an exquisite dish of European cuisine that impresses with its tenderness and depth of flavor. Its recipe has roots in French gastronomy, where asparagus has long been valued for its refined taste and health benefits. The velvety consistency of the soup is achieved through asparagus, cream, and a finely pureed base, while truffle oil and mushroom dressing add sophisticated complexity. Light nutty notes of mushrooms combined with the creamy texture make this soup an ideal choice for a festive dinner or romantic evening. Served hot with an exquisite mushroom dressing in the center of the plate, it creates visual and flavor harmony. This dish is a true culinary masterpiece capable of surprising and delighting even the most discerning gourmets.

Cream soup made from white mushrooms with truffle croutons is a true embodiment of French culinary elegance. Rich, velvety, and filled with the deep, earthy essence of white mushrooms, this soup warms the soul from the first spoonful. Its exquisite flavor unfolds through a delicate blend of creamy aroma and mild sharpness of shallots, while sautéed mushrooms add richness. Truffle croutons provide a crispy texture and subtle truffle aroma, turning each tasting moment into gastronomic delight. The cream soup is perfect as a refined start to dinner or as a standalone dish for true connoisseurs of high-class cuisine.

Celery cream soup with truffle oil and almonds is a refined dish of European cuisine that combines a delicate texture with deep aromas. Celery root adds a light sweetness with savory woody notes, while coconut cream enriches its softness. Sautéed in ghee, white onion and garlic create a warm, caramel base complemented by the freshness of thyme. Thin almond petals bring an exquisite crunch, while drops of truffle oil finish the composition with subtle earthy accents. This soup is perfect for serving in a formal setting, acting as an elegant start to a meal or a delicate treat for fine dining enthusiasts.

Celery soup with fried mushrooms and truffle oil is a refined dish of French cuisine that combines the tenderness of celery root, the deep aroma of sautéed mushrooms, and the noble notes of truffle oil. The origins of this recipe lie in the traditions of French gastronomy, where balance of flavors and elegance in presentation are valued. The velvety texture of the soup and its rich, slightly nutty flavor make it an excellent choice for both a light lunch and a festive dinner. Fried mushrooms add pleasant textural contrast, while truffle oil completes the composition with refined depth. This soup pairs wonderfully with crispy baguette or fresh herbs, highlighting its complexity and harmony of flavors.

From the chef of the Craft Kitchen restaurant.

The recipe was shared with us by the chef of the restaurant "House No. 8" Alexander Popov.

This exquisite soup made from Jerusalem artichokes with chips and truffle oil embodies the elegance of European cuisine. Its delicate creamy texture combines with the nutty aroma of Jerusalem artichokes and subtle woody notes of nutmeg. Crispy chips add contrast, while truffle oil imparts a refined, rich flavor. Historically, Jerusalem artichokes were peasant food but have now become a delicacy of haute cuisine. This soup is perfect for festive dinners and gastronomic experiments, served as a starter or light lunch. Its taste is refined, slightly sweet, with deep earthy undertones, making it a true delight for gourmets.

This exquisite soup is a true gastronomic masterpiece inspired by French cuisine. Tender potatoes and aromatic celery root create a velvety texture, while fresh thyme adds a hint of spice. Truffle oil imparts a refined, deeply rich flavor with earthy notes, turning each spoonful into a small culinary masterpiece. The soup is perfect for a cozy dinner or elegant gathering and pairs wonderfully with crispy croutons and white wine. Its rich creamy consistency makes it an ideal choice for lovers of soft, warming dishes. Garnished with fresh parsley, this soup delights the palate and looks like a work of culinary art.

The recipe was shared with us by the chef of the Garda restaurant, Roman Vasiliev.

Truffle soup is a masterpiece of French cuisine that reflects the sophistication and refinement of the country's gastronomy. It dates back to the times of aristocratic feasts when truffles were considered a true culinary treasure. This soup captivates with a harmonious blend of rich chicken broth, tender chicken fillet, and luxurious truffles that impart a unique aroma and subtle woody-nutty note. The addition of mushrooms, celery, and carrots enriches the flavor, while foie gras adds noble softness. Traditionally served in ceramic bowls sealed with puff pastry that reveals all the magic of aroma when cut open. This soup is perfect for festive occasions, embodying elegance and culinary artistry of France.