Recipe Catalog
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Vol-au-vents with caviar and raspberry jam are an exquisite French dish that combines airy puff pastry, salty caviar, and sweet jam. Vol-au-vents originated in France in the 18th century and became a symbol of haute cuisine due to their delicate texture and refined taste. In this recipe, the contrast of flavors—salty and sweet—creates a unique gastronomic pleasure. The pastry becomes crispy and light when baked, while butter adds softness. The delicate red caviar paired with raspberry jam reveals new flavor nuances, and fresh dill adds aroma and freshness. These miniature appetizers are perfect for festive receptions and elegant dinners, impressing guests with their unusual presentation and exquisite balance of flavors.
6
12
120
French vol-au-vent is, simply put, a tartlet made of puff pastry, which is filled with various savory fillings. The beauty is that the vol-au-vent can be re-baked and served hot or made large.
3
6
30
Dried fish in okroshka gives a unique slightly spicy salty taste
10
4
60
Chicken de volaille is an exquisite dish of French cuisine, dating back to royal feasts. Its base is tender chicken fillet filled with aromatic green butter that melts inside when cut, creating a rich flavor and juiciness. The crispy golden crust achieved through double breading and frying makes each cutlet perfect in texture. Historically, this dish was considered a sign of high culinary school and highlighted the chef's skill. Chicken de volaille is served with light garnishes like fresh salad or mashed potatoes to emphasize the tenderness of the chicken meat and the richness of the creamy filling. This recipe not only delights with its taste but also offers a sense of sophistication and gastronomic pleasure.
10
2
40
Volga chicken pie with fish is a remarkable blend of Russian culinary tradition and Volga flavor. This pie, rooted in ancient Russian feasts, was traditionally prepared for festive occasions, symbolizing abundance and hospitality. The tender sour cream dough, soft white fish, juicy potato slices, and aromatic onion create a harmony of flavors: the delicacy of the fish is highlighted by the creaminess of the dough while the potato adds heartiness. Mineral water makes the filling especially juicy, and the golden crust brushed with quail egg gives the pie an appetizing appearance. This chicken pie is served hot to maintain its crispy texture and is complemented with sour cream or a light sauce. It is perfect for family dinners and festive gatherings, offering warmth and the taste of true home cooking.
9
8
90
Volkonskie shchi is an ancient dish of Russian cuisine rooted in the traditions of princely feasts. Their rich flavor combines with the noble aroma of duck and goose, highlighted by stewed sauerkraut, white mushrooms, and spices. Frozen cabbage gives the shchi a special tenderness, while the addition of pickled Antonovka apples and prunes creates a refined blend of sweet-sourness with a rich meaty base. Honey-thyme marinade makes the meat tender and aromatic, while the long stewing process reveals layers of flavors. These shchi are served without sour cream and traditionally accompanied by a chicken pie (kurnik), creating a harmonious duet of gastronomic delight. The dish requires time and patience but results in thick, rich shchi with a vibrant historical character that warms the soul and offers the taste of true Russian feasting.
18
15
300
The 'Volcano' pie is a true culinary show where the lightness of the dough harmonizes with the tenderness of the cream. Its name reflects the impressive presentation: the cream placed in the center gradually spreads out, creating an illusion of an eruption. This dessert can be considered inspired by European baking traditions, where soft textures and subtle aromas of vanilla, cocoa, and cream create a perfect balance of flavor. The taste of the pie is rich and creamy-chocolatey with a pleasant moisture thanks to the cream that soaks into the dough during baking. It is perfect for cozy home evenings as well as festive tables, impressing with its unusual appearance and exquisite taste. The 'Volcano' will be the center of attention and provide delight in every bite.
11
8
60
Pike perch with onions and cream, minced, breaded and deep-fried - a new take on a popular and simple product. Crispy crust with a tender fish filling - you can eat it just like that, or with mayonnaise with an Asian accent, our recipe tells you how to cook it. Recipe from the Samara restaurant "Smorodina".
13
4
30
In the Tver restaurant "Pinot grigio, wine and sea" they recommend marinating pike perch in a mixture of vegetable oil, salt, pepper and paprika, and then baking it in the oven. Serve, of course, with potatoes, as well as beurre blanc sauce and , a fashionable trend, avocado mousse.
13
4
120
This recipe from the Saratov restaurant Soho has a lot of ingredients, but don't be scared, a good half is needed to make homemade mustard. Another quarter is for the spicy Spanish tomato sauce romesco. The method for preparing catfish is simple. The fish is first salted in brine (saline solution), this method is good for its infallibility - the catfish itself, without outside help, will take as much as it needs. In the restaurant, the fish is cooked in a coal oven, but you can use the oven.
22
4
100
