Satsivi
In 2023, our La-Cadiere kitchen was visited by renowned masters of Georgian cuisine, Ruben and Irina Gilanovs. They prepared this incredibly delicious dish.
Cadiere-style 23rd of February
Every year, on February 23, St with his friends goes to Sergey Ilyich Vorobyov’s bathhouse near Moscow.
Stewed Ribs
We prefer cooking ribs of roe deer or young boar, but we cooked elk, and venison, and ribs of the tour and young lamb – it turns out very tasty.
Lamb chops on charcoal
The idea of this recipe was suggested by St during a dinner at the Chef’s table in Moscow by the wonderful chef Vladimir Mukhin.
Navarin d’agneau (lamb stew)
This is a traditional French dish, which has two versions – a winter and a spring one.
Roe deer
We clean the back leg of deer from films, rub with pepper and salt, coat with olive oil, sprinkle with dry thyme, place in an oven heated to 200 degrees.
Georgian-style Fried Chicken
This is a favourite of Al’ that is prepared only in Cadiere. Why? You will understand by reading the recipe.
Slowly cooked shoulder of lamb with vegetables
This recipe is from Jamie Oliver’s book Jamie’s Dinner.