Grilled Scallops with Maitre d’Hotel Butter

Armenian Trout Fillet. This culinary secret was revealed to me by a famous Armenian chef Karo Guyumjyan.

7 butters for dishes with different flavours.

Pita bread with baked vegetables

Asian Style Beef Tartare – Accurately chopped into even cubes, it gives a great contrast with the bright green cucumber.

Udoli Tolma extends back to more than one thousand years. It was found in the ancient scrolls!

Braised Beef Short Ribs

Roast Beef with Miso Dressing

Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion by Francisco Pazos

Low-alcohol digestive mojito with mint and rum cream

Tomato chess by Olga Martynovskaya

Strawberry Kiss

Lobster Linguine

Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing

Pan-Fried Atlantic Cod Filet with Ratatouille

I have to emphasize that lamb is my favourite kind of meat because it combines a classical savour in a modern issue. By Tomasz Czyżycki.

Dark Chocolate «Supreme» with Hazelnuts and Coffee-Orange Sauce by Pastry World Champion Patrick Casula.

Steamed Whole Fresh Crab Claw with Winter Melon. Winter Melon / Wax gourd is the mysterious fruit.

Try to cook this wonderful Berry Compote with Cardinal Cream, and you will find out what a gastronomical ecstasy is.

Tagliatelle with Prawns and Spinach

Roasted salmon steak, carrot ginger, herbs juice by Jean-Pierre Jacob. It’s a tasty and simple recipe from one of the best French chefs

Lobster in vanilla sauce