T

«Еде» 15 лет

В этом году «Еде» исполнилось 15 лет. Ровно столько прошло с момента выхода первого номера журнала «Еда» в октябре 2008 года. С тех пор мы переросли бумажный жанр и превратились в интернет-портал с более чем 50 000 рецептов и информацией обо всем, что интересует людей, неравнодушных к кулинарии, и даже с собственной кулинарной онлайн-школой.

Как будем отмечать день рождения, спросите вы. Конечно, за праздничным столом, а накрыть его помогут лучшие шеф-повара страны. На этой страничке вы найдете поздравления от шефов и рецепты того, что предлагают поставить на праздничный стол.

Отмечайте с нами!

Владимир Мухин

бренд-шеф ресторанного альянса White Rabbit Family

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Жареная барабулька и лук со вкусом винограда «изабелла»

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Виталий Тихонов

шеф-повар ресторана Mos и преподаватель Школы "Еды"

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Куриный паштет с овощами

Виталий Истомин

шеф-повар ресторанов Loona, Narnia, Ava, Patriki

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Грушевый пирог

Артем Лосев

телеведущий, шеф-повар ресторанов Loona, Narnia, Ava, Patriki

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Тартар из говядины с красной икрой и лепешкой

Ольга Сюткина

историк русской кухни, писательница

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телеведущий, шеф-повар ресторанов Loona, Narnia, Ava, Patriki

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Пирог с капустой

Андрей Жданов

шеф-повар ресторана Modus

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Грузди

Мирко Дзаго

бренд-шеф ресторанов «Онест», Bron, «Аист», La Fabricca

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Куриная печень с пореем

Джузеппе Дави

шеф-повар ресторана Butler, бренд-шеф ресторана Buono

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Ромовая баба

Уильям Ламберти

ресторатор, телеведущий, бренд-шеф ресторанов Sartoria Lamberti и Lumicino

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Ризотто из разных круп с фуа-гра

Андрей Шмаков

шеф-повар ресторана Savva

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Севиче

Тарас Кириенко

бренд-шеф ресторанов Touche и Champ

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Инжир с персиком

Анатолий Казаков

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бренд-шеф ресторанов Selfie, «Гвидон»,

Selfie в Астане

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Слойка из копченой рыбы и свеклы

Владимир Чистяков

ресторатор и бтренд-шеф ресторанов Grace Bistro, Rocky2, Queens, The Greeks и других

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Утиная грудка

Эдуард Архипов

шеф-повар ресторана Shanuar

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Куриные крылышки кордон-блю с хрустящей картошкой

Влада Лесниченко

винный эксперт

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В честь такого праздника на столе должны быть только классические игристые вина. Шампанское из Шампани, кава из Каталонии, франчакарта из Ломбардии, зект из Рейнгау, игристые из долины Дона, Кубани или KPыMA.

Влад Пискунов

Влад Пискунов, шеф-повар ресторана «Матрешка», писатель

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Винегрет

Василий Жеглов

шеф-бармен ресторана Share Bistro

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Основой вечера может стать набор для коктейля «Негрони». 3 бутылки — джин, вермут (в некоторых рецептах предлагают взять белый, но я рекомендую красный, он подходит лучше) и горький биттер. Это универсальный коктейль, способный трансформироваться в зависимости от того, что в него добавить или какой ингредиент на что заменить.

Алексей Яшаев

шеф-повар ресторана Atlantica Seafood

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Судак

Александр Кожанов

кондитер, преподаватель Школы «Еды»

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Меренговый рулет

Арина Журавлева

шеф-повар ресторана Champ

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Сладкий помидор