hot appetizers
09/11/2013
Sausage dough. Molecular cuisine.
I do not know why it wanted to call this dish, but when I made from chicken terrine with carrots, it is very much like a sausage. Virtually indistinguishable. Recipes of molecular cuisine in quotation marks. 27/10/2013
Scallops with celeriac puree and pike caviar.
A bit of new technology, different structures, roasted scallop correctly. 02/08/2013
Rack of goat milk with blueberry-mint sorbet and berries.
An unforgettable gastronomic combination of flavors. Farm kid with blueberry-mint sorbet. 28/07/2013
Carp fillet with smoked apple sauce, brussels sprouts and potato croquettes.
In this dish I make all the emphasis on carp. Live carp is excellent in the roasted form. In many carp bones. I'm doing a clean fillet without bones, despite the high percentage of waste. 28/07/2013
Kiev cake of quail with mashed green peas, fresh blueberry sauce and Jameson.
Farm quail, blueberry sauce, on the basis of demi glace and whiskey. All this adds to the dish interesting flavors. 08/07/2013
Dalma rabbit in nettle leaves with vegetable sauce and sour cream.
Nettle leaves perfectly with rabbit and vegetable sauce perfectly complements the overall composition. Worked through with Epanova Nicholas. 27/06/2013
Skewers of salmon with sauce "BBQ" and a mix of fresh herbs.
Once again, do focus on the supply and on the technology 28/05/2013
Cutlets of hare with black truffle sauce and "Porto".
In this recipe, I do focus on the temperature regime of cooking cakes themselves. Another interesting sauce itself, it perfectly complements the flavor gamut dishes. 12/11/2012
Eggplant with cheese and garlic stuffing, ripe tomatoes and toasted walnuts.
Taste favorite since childhood. 