From the Chef’s Table

Recipes That Set the Standard

Cook Like a Michelin-Star Chef! This section is made for true gourmets—people like you. I go to great lengths to convince the world’s best chefs to share their most guarded recipes. I plead, negotiate, and sometimes resort to a little creative persuasion—all to bring you the chance to recreate dishes worth traveling across the globe for.

These recipes aren’t always easy. Some require real skill, and a few are downright impossible. I call those “minced unicorn” recipes and mark them with a special sign. But for a true food lover, no challenge is too great, right?

Polenta Gratin with parmesan

Polenta Gratin with Parmesan is a comforting and indulgent dish that combines the simplicity of polenta with the richness of butter and Parmesan cheese. Baked to perfection, it boasts a crispy golden crust and a creamy interior, making it the ultimate comfort food. Perfect for cooler months, it pairs wonderfully...

Chocolate Sponge Cake with a Crunchy Hazelnut Layer

If you’re a fan of rich chocolate desserts, this chocolate sponge cake with a crunchy hazelnut layer is an absolute treat. Soft, airy, and full of chocolate flavor, the cake itself is light yet indulgent. What really sets this dessert apart, though, is the crispy hazelnut topping that adds the...

Raspberry Sauce for Sponge Cake

This raspberry sauce is the perfect sweet-tart addition to any dessert. Made with fresh or frozen raspberries, a touch of sugar, and thickened with cornstarch, it’s simple yet packed with flavor. The addition of gelatin helps it set beautifully, making it ideal for topping cakes, mousses, or ice cream. The...

Vanilla Anglaise Custard

Today we have a recipe for Vanilla Anglaise Custard, which will be prepared by Ekaterina Yablonskaya. I know you've been waiting for it! This is already the third part of a big recipe for an incredibly delicious cake. Not much is left! Just two more parts, and our cake will...

Chocolate Mousse Without Gelatin & Cake Assembly

This chocolate mousse is light, airy, and completely gelatin-free, relying on the natural richness of chocolate and the perfect emulsion of cream for stability. The key is balancing the textures—smooth, velvety mousse layered with a perfectly structured cake base. For assembly, the mousse is gently poured over the prepared layers,...

How Cakes Are Decorated: Mirror Glaze

Creating a cake with mirror glaze is like painting on a glossy canvas. The smooth, glass-like finish turns any dessert into a work of art. This glaze, made from a rich blend of white chocolate, condensed milk, and gelatin, pours effortlessly over a frozen cake, creating a flawless reflection. The...

Chocolate Truffle with Cointreau

Today we have truffles. And not mushrooms that we’ve already cooked, it’s about chocolate truffles. Actually they were called just after picking, through a similar appearance. Classic truffles are a chocolate candy with cream ganache (chocolate cream, cream and butter), then they crumble in cocoa or wafer chips, and in...

Carp Recipe with Herbs and Fried Celery

This elegant carp dish highlights the deep, delicate flavors of freshwater fish, enhanced with fragrant herbs and golden-fried celery for a satisfying crunch. The tender, flaky fish is perfectly seasoned, allowing the herbs to infuse every bite with freshness, while the crispy celery adds a unique twist. A rustic yet...

Tagliatelle with Prawns and Spinach

A delightful fusion of fresh seafood and tender greens, this tagliatelle dish combines juicy prawns with wilted spinach in a light, flavorful sauce. The pasta, coated in a delicate garlic and white wine reduction, allows the natural sweetness of the prawns to shine, while the spinach adds a touch of...

Roasted Salmon Steak Recipe

I like salmon. And I like all kinds of cooked salmon. I wrote once about this, but I’ll write again. And again, and again, until I have enough of it, which is very unlikely to happen. And, of course, I collect salmon recipes and cook salmon dishes, as for example...