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Edgar Yeganyan, Chef at Charles

About Edgar Yeganyan, Chef at Charles

Take a breath. Take a deep breath. You can not resist the blowing fresh air Yerevan covers you with. Armenian spirit will never abandon you once you’ve met its endless horizons, cloudy mountains and hospitable people. Born in picturesque Yerevan, I am holding tightly my motherland language, culture and sense of humor. I am Edgar Yeganyan, now heading the cuisine at “Charles”. I may confidently state I am far from being a typical cook. I am young, fit and do not keep the secrets of my success. I am what I am and happy to share a piece of my mood. I do feed them as my best friends, stuffing the meals with positive emotions and love.
  • Edgar Yeganyan,  Chef at Charles_1

Udoli Dolma Recipe

Different nations have Dolma in their traditional gastronomic traditions, but Armenian Udoli Dolma deserves a special attention. The recipe of Udoli Tolma, Armenians call Dolma as Tolma, extends back to more than one thousand years. It was found in the ancient scrolls, tenderly recreated, thus it became a property of the Armenian nation. The tenderest

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  • Lamb Roll-0

Lamb Roll

Everything is relative. There are no bad and no good things. There is only our perception of the situation. Lamb Roll Recipe Recipe Type: Meat and Poultry Cuisine: Armenian Cuisine, French Cuisine Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 1 Ingredients 200 g lamb fillet 20 g lamb kidneys