Home Lifestyle Recipes

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Baked fillet of cod fish with black lentils

After the five star dining experience of a Mamaison restaurant, going back home to something less sophisticated doesn’t really make sense. To satisfy your craving for peerless cuisine, and following numerous requests after out Mamaison Winter Cookbook was received with so much excitement, we now offer the Mamaison Summer Cookbook, a collection of outstanding dishes, exclusively created by our celebrity chefs for our patrons and fans.

Chef Paweł Oszczyk Summer Menu

The first stop is La Rotisserie, Mamaison’s elegant restaurant in the Old Town of Warsaw, at Mamaison Hotel Le Regina. Here, Chef Paweł Oszczyk continues to surprise hotel guests and foodies with contemporary fare, based on the freshest, local produce. His high respect for traditional techniques, together with a distinctive feel for culinary art, blend to bring to the table the best of French and Italian cuisine. But the dishes are truly unique, each a masterpiece in its own right. The first chapter in this edition of the Mamaison Summer Cookbook is dedicated to Chef Paweł Oszczyk, and presents a refined summer menu: Beef tartar with green asparagus and summer truffle; baked filet of cod fish with black lentils, celery and caviar sauce; and for dessert, buttermilk with rhubarb and strawberries.

buttermilk with rhubarb and strawberries

Semyon Zharkikh from Meat & More, Moscow

Meat & More’s Chef Semyon Zharkikh is young, but he already has an outstanding background. He served as a cook in the Russian Navy for more than two years, and then he worked as a chef for Baltschug Kempinski Hotel in Moscow. He trained with some of the best chefs in the world, and now brings his extensive experience to guests of Mamaison All-Suites Spa Hotel Pokrovka Moscow, and to guests of Meat & More, the celebrated steak restaurant of the hotel. His Summer menu this year features Borscht with beef tongue; Scallops and prawns with pumpkin puree and paprika milk foam; and Cottage cheese soufflé with strawberry sauce and sabayon, decorated with berries and strawberry sorbet.

Scallops and prawns with pumpkin puree and paprika milk foam

László Koncz from La Perle Noire Restaurant and Lounge, Budapest

La Perle Noire Restaurant and Lounge is the crown jewel of Mamaison Hotel Andrassy Budapest, and the playground of László Koncz, a young Hungarian chef, whose stunning culinary creation revam Hungarian cuisine with a bit of French flair. His summer menu boasts Yoghurt and strawberry cream soup with roll sticks; Butterfish steak with mashed sweet potatoes and vegetables; and Cottage cheese dumplings with rhubarb and vanilla ice cream.

Cottage cheese dumplings

Vojtech Poštulka from La Brasserie, Ostrava

If the three chefs featured here inspired you, the culinary art of Vojtech Poštulka from Mamaison Imperial Ostrava, will convert you. His light menu is an excellent choice for foodies who value healthy, fresh ingredients, and discrete flavors: Thin slices of tuna with marinated radish and coriander salad, wasabi mayonnaise; Warm smoked eel with beetroot, horseradish and watercress; and Rhubarb marinated in chamomile syrup with almond crumb and ginger cream.

Warm smoked eel with beetroot, horseradish and watercress

To get these recipes and to enjoy Mamaison refined gastronomy at home, download our recipe book free of charge, here.

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Steamed salmon with dried apricot chutney

Many of our guests, who enjoy gourmet dishes at Meat & More, now have the opportunity to recreate one of these exclusive dishes at home, with a superb recipe offered by Mamaison All-Suites Spa Hotel Pokrovka Moscow. Meat & More ranks among the best restaurants in Moscow, and it is one of the top choices for wedding parties and other events, due to its psychedelic decor, but mainly for its outstanding seasonal menus, born from the best traditions of European and Russian cuisine, and created with great flair.


Today, we offer you one of the most acclaimed dishes of the season, a superb steamed salmon with dried apricot chutney and chili pepper, carrot puree with ginger and lemon sauce recipe, easy to cook at home. When you miss the outstanding textures and flavors you enjoyed at Meat & More, or if you would like a “preview” of what could be before you come to us, put on your apron, and woo your family and guests, with this sophisticated, yet easy to prepare, dish:

Steamed salmon with dried apricot chutney and chili pepper, carrot puree with ginger and lemon sauce (150/60/50/30 gr)

Dried apricot chutney

  • Dried apricots – 40 gr
  • Chili pepper – 10 gr
  • Shallot – 2 gr
  • Water – 100 ml
  • Olive Oil – 5 ml
  • White wine – 10 ml

Cut apricots, shallots and chili pepper into cubes. Fry shallots in olive oil, add chili pepper, dried apricots and mix. Then add white wine and cook till it evaporates. Add water and simmer until thickened.

Carrot and arugula puree with ginger

  • Carrot – 50 gr
  • Ginger – 7 gr
  • Shallots – 4 gr
  • White wine -10 gr
  • Water – 60 gr
  • Cream – 40 gr
  • Arugula – 30 gr
  • Olive oil 5 ml
  • Butter – 5 ml
  • Salt – 1 gr

Sauté carrots in olive oil and butter, add the ginger, shallots, white wine and water. Simmer till all the water has evaporated, then add the cream and cook for 2 more minutes.

Boil the arugula, then cool it in ice cold water to keep its vibrant green color.

Pour the sauteed carrots and the arugula into a food processor, and blend till smooth. Strain the mixture through a sieve.

Lemon sauce

  • Lemon juice – 10 ml
  • Lime and lemon zest – 2 gr
  • Butter – 5 gr
  • Honey – 2 gr

In a small stew-pot warm up the lemon juice, then remove from heat, add the honey, butter and stir constantly till all the ingredients incorporate into a beautiful, golden sauce. Finish with lime and lemon zest.


  • Salmon -180 gr
  • Egg – 1 piece
  • Sea salt – 1 gr
  • Parsley – 5 gr

Cut the salmon steak (without skin) and roll it up. Boil in a water bath. Strew salt mixed with the parsley on the edges of the salmon (grease the salmon’s edges with egg white before).