Lavender, bacon, foie gras and white wine pancakes

Asian craze

Black Thai

For Maslenitsa in Thai style, they offer to try spicy and spicy pancakes: with lamb and tree mushrooms in panang curry sauce, with crab and tobiko caviar in coconut sauce, with chicken and shiitake mushrooms, with corn and pine nuts, with pickled cucumbers and tom sauce. yam.

For dessert - blueberry pancakes with mascarpone and yogurt, poppy seeds with cottage cheese and berries, chocolate pancakes with Philadelphia cheese, caramelized banana and coconut sauce.

"Mandarin. Noodles and ducks"

Chef Xu Lei will prepare pancakes according to the recipe of the Confucius family.

The menu includes pancakes with Peking duck, beef tongue and shiitake mushrooms, and eel. Dessert options include pancakes with pineapple and caramel, mango and passion fruit or poppy seeds.

Name

Chef Nagendra Mahadevappa I composed a Maslenitsa menu in the Indian style: with thin flatbreads.

In dosha flatbreads made from rice and white lentils, he puts honey with banana and wild berries or paneer with citrus zest, lime leaves and cardamom. Crispy corn pancakes made with coconut milk are served with lightly salted salmon and black sesame seeds, with pumpkin and cream cheese or with jam.

American dream

Meatless

“Thin and lacy pancakes are not about Meatless,” the chain’s chef decided Andrey Zavarnitsin. Therefore, on Maslenitsa, fluffy pancakes are fried in chain restaurants.

Pancakes with ground beef and fried onions are seasoned with rich country sour cream and topped with onion chips; Pancakes with smoked salmon served with cream cheese. For dessert - pancakes with grilled bananas and Nutella or boiled condensed milk, ice cream and bacon chips.

Saxon+Parole

The chef also offers pancakes as an alternative to the usual pancakes Alexander Proshenkov. Filling options include bacon, maple syrup, egg and chiccharone or lemon mousse, sea buckthorn jam and pistachio.

Classic pancakes are also present: with lightly salted salmon, soft cheese and capers, with ricotta, honey and pine nuts, with prosciutto, mushrooms, spinach and bechamel sauce.

Russian classics

"Doctor Zhivago"

In the restaurant you can try wheat and rye, yeast and yeast-free pancakes. Fillings - red and black caviar, porcini mushrooms with quail eggs, buckwheat porridge with giblets, lamb with fried onions, venison with duck and lingonberries.

For dessert - pancakes with cottage cheese and sour cream, with blueberries and custard, with honey and jam.

Stage

“Pancakes are a traditional Russian dish. Although I come from Serbia, I honor Russian traditions and cuisine, since I have been living in this country for a long time,” shared the chef Goran Stepanovic.

His Maslenitsa menu includes pancakes with salmon, duck and apples, with meat and sour cream. Traditional additives are caviar, sour cream, cottage cheese and apples.

"Who lives well"

There are also traditional pancakes with homemade jam or honey.

Drunken spirit

Beer Happens

Beer Happens will celebrate Maslenitsa with mead and pancakes cooked with wheat beer.

The menu includes pancakes with pickled trout and smoked sour cream, lightly salted Karelian trout caviar, wild mushrooms, truffle cream and pickled yolk. For dessert they offer pancakes with chocolate mousse and peanut ice cream.

Too Much

Chef pancakes on dark beer Dmitry Makievsky stuffed with bacon, mussels, caramelized red onions and cremette cheese.

White wine pancakes are filled with salmon, pear poached in wine and mozzarella.

Meat and fish

True Cost

Meat eaters are offered pancakes with beef, mushrooms and spinach in creamy sour cream sauce.

Fans of fish and seafood - pancake cake with lightly salted salmon and mascarpone and pancakes with shrimp in tom yum sauce.

"T-Bone Wine"

But also the meat chef Pavel Galkovsky I didn’t disappoint: I made pancakes with marbled beef, oyster mushrooms and coleslaw salad.

Funny Cabany

Shrimp with ginger, tandoori chicken with mint, steak tartare with smoked sour cream - these are the fillings for pancakes at Funny Cabany.

A few more fish additives are salmon caviar, dill-salted sockeye salmon and mackerel pate.

Fine work

Le Restaurant

The menu of the French restaurant includes several types of crepes.

Snack bars - with mousse of sour cream and sibulet onions with black caviar, with asparagus, morels and poached eggs, with spinach and brie cheese; hearty with quail, figs and foie gras. For dessert - crepes with fresh raspberries, chocolate and orange sauces.

"Muesli"

On Maslenitsa they offer taco pancakes with smoked salmon and trout caviar.

The fillings for buckwheat pancakes are chanterelle cream or whitefish caviar with smoked sour cream.

Spices

The brand chef serves creamy sauce with nutmeg and coriander for pancakes with smoked sockeye salmon, and bechamel with rosemary, thyme and nutmeg for pancakes with porcini mushrooms.

Sweet pancakes filled with apple puree and pomegranate tea and lingonberry sauce with juniper berries and cinnamon.

Taste and color

The Mad Cook

The most unusual dish on the Maslenitsa menu is black pancakes with banana and chocolate spread, served on a cotton candy cloud.

Pancakes with lightly salted salmon, pike caviar and sour cream look more familiar.

"Chaikhona No. 1 of Timur Lansky"

The restaurant chain came up with a lavender pancake cake - with whipped cream, yogurt and lavender syrup, and decided to tint the pancakes with feta and salmon with cuttlefish ink.

The options also include hearty pancakes: with meat filling and spinach cream sauce, with duck breast, chopped cucumbers and Thai chili sauce. For dessert - pancakes with caramelized apples, almonds and cranberries or with cottage cheese, cream and blackcurrant sauce.

Ribambelle

A highlight of pancake week is beetroot pancakes with avocado and tomatoes.

Other interesting dishes from the chef Mikhail Kuklenko- pancakes with potato cream, veal tenderloin and white truffle aroma, with salmon, butter cream and poached egg, with veal ham, mozzarella and mustard foam. For those with a sweet tooth - pancakes with butter cream and stewed berries or with vanilla cream and banana and mango sauce.

Time Out visited a dozen and a half restaurants and tried Chinese pancakes made from choux pastry with shrimp, vegan ones made from chickpea flour, tacos with marbled beef, red pancakes with grapefruit juice and orange, and chocolate pancakes with sweet sour cream.

They offer thin wheat, yeast, buckwheat and chocolate pancakes with different fillings - from gooseberry jam to dill-salted sockeye salmon. The most interesting options: Asian-inspired pancakes with shrimp and vegetables in sweet and sour sauce, tandoori pancakes with chicken and steak tartare. On Sunday, the restaurant hosts Maslenitsa celebrations with a samovar, liqueurs and the traditional burning of effigy.

To prepare the Maslenitsa menu, chef Artem Losev turned to old cookbooks. Celery pancakes - from the collection “The Last Work of the Blind Elder” by Gerasim Stepanov, published in 1851. Pancakes in English are from the “Cookbook” by Ekaterina Avdeeva and Nikolai Maslov (1912), downy pancakes are from the “Russian Cookbook” (1880), Guryev pancakes are from “Exemplary Kitchen” (1892), and a pancake loaf is from “ Gift for young housewives" (1861).

A true pancake international. From China - a pancake made from choux pastry with shrimp, sibulet onions and spicy tomato dressing. From Japan - pancakes with zucchini and sesame seeds. From Russia - buckwheat pancakes with red caviar and sour cream. The States are represented by the Red Velvet pancake cake with Philadelphia cheese, for Canada - pancakes with maple syrup, blueberries and whipped vanilla cream, and for France - Suzette pancakes with oranges, Cointreau and raspberries.

Pancakes from the owner of two Michelin stars, Spanish chef Angel Pascual. He prepares pancake bags with beef confit and onion sauce, pancake roll with salted salmon and red pepper sauce, thin pancakes with sour cream and dill sauce and red caviar, buckwheat pancakes with cottage cheese, tomatoes and basil and chocolate pancakes with caramelized buckwheat and sweet sour cream . And for those who want something simpler, there are regular pancakes and pancakes with condensed milk, homemade jam and honey.

The restaurant celebrates Maslenitsa with a festival of tacos, because this is essentially a pancake - a thin round flatbread folded in half with filling. Toppings include tuna with mango and sweet orange sauce, salmon with avocado, orange, tomato, cream cheese and sibulet onions, anticuchos pork ribs with sweet corn, cilantro and cheese, and anticuchos marbled beef with lettuce and cilantro. There is also a vegetarian option - with roasted bell peppers, tomatoes, sweet corn, red onions, avocado and Peruvian ahi barbecue sauce.

Two types of pancakes are baked here - from wheat and buckwheat flour. There are many fillings: from red caviar and village sour cream to halibut and rabbit pate. For those with a sweet tooth, there are pancakes with cream cheese and chocolate cream, honey and maple syrup with cranberries.

Italians in Tutto Bene also celebrate Maslenitsa. The pancakes here include bresaola with arugula and gorgonzola with romaine lettuce and walnuts. The main dish is pancakes with monkfish, shrimp and orange sauce. And for dessert they offer pancake mille-feuille with berry sauce.

Chef Anatoly Kazakov found interesting Slavic recipes for pancakes. Boyarskie made from wheat and buckwheat flour come with salmon or coho salmon caviar and lightly salted trout. Fluffy Guryev kefir pancakes are good with both sweet and savory fillings, and sour cream, jam, condensed milk or honey are recommended for pancakes made from bird cherry flour. Also on the menu are pancakes with chicken, green onions and sour cream, with chicken liver and with salmon and crab meat.

There are a dozen options for pancakes with fillings alone: ​​with cheese and turkey ham, with buckwheat and chicken giblets, with fried chicken liver and carrots, with pork and veal with onions, with minced veal heart and rice. For dessert – pancakes with cherries, with blueberries and cottage cheese, chocolate pancakes with banana and “Domino” – chocolate and vanilla pancakes stuffed with cherries and baked with vanilla sauce.

You can try wheat pancakes with a dozen different fillings: with ricotta, with mascarpone, with homemade cottage cheese, with smoked salmon, with chicken curry, with red or black caviar. On Sunday they promise a relay race with frying pans and pancakes, round dances and dancing to Russian folk songs.

Chef Said Fadli’s “healthy” menu includes pancakes that will please any vegan: made from chickpea flour with chickpea and curry sauce and from buckwheat flour with zucchini and bell pepper.

Chef Kirill Karmalov bakes colored pancakes. He serves black ones with cuttlefish ink with salmon, cream cheese and herbs, and prepares sweet red ones with grapefruit juice and garnishes with orange and grapefruit slices and powdered sugar. The menu also includes classic pancakes, with which you can order honey, jam, sour cream or red caviar.

Here they serve pancakes with potato cream and veal tenderloin, with salmon, butter cream and poached egg and with a dozen other fillings. On weekends, people are invited to festive festivities: they will hold quizzes, play the balalaika and rattles, and burn an effigy in the fresh air. They also promise a series of master classes: topics include birdhouse decoupage, spring landscape on canvas, and painted cookies.

The menu includes pancakes with salmon and cheese cream, with meat and mushrooms, bird cherry pancakes with vanilla cream and buckwheat pancakes with lemon custard, and five more types of pancakes without fillings - made from amaranth, bird cherry, buckwheat or wheat flour. Until Sunday, when ordering any three types of caviar at the Clumba Club caviar bar, pancakes without fillings are given free of charge and without restrictions.

The network bakes pancakes with cuttlefish ink and prepares a “burger” of pancakes with veal cutlet. For dessert, there are poppy seed pancakes with mascarpone, basil and mint, pancakes with cottage cheese and dried fruits and pancake bags with poppy seeds and apple, mango and cinnamon filling.

A long time ago, in the far, far North, in a frosty family, there lived a girl, Maslenitsa. And then one day, during the harshest and saddest time of the year, a man asked her to warm and cheer people up. Maslenitsa, of course, agreed. Only she appeared before people not in the form of a fragile girl, but in the form of a portly Russian woman, with rosy cheeks, cunning eyes and a deafeningly infectious laugh. And people forgot about winter, and they began to “eat until they hiccup, drink until they’re thirsty, sing until they’re fed up and dance until they drop”...

Before our stomachs had time to rest from the January ten-day feast, Wide Maslenitsa imperceptibly arrived - riotous, cheerful, “an honest sister of thirty brothers, forty grandmothers, a granddaughter, a daughter of three mothers.” We don’t know what about grandmothers and brothers, but the fact that this is the most riotous and satisfying folk holiday inherited from our pagan ancestors is an undeniable fact. This week - the last week before Great Lent - we eat a lot and with pleasure. We especially lean on pancakes with milk-cream and fish-caviar fillings. We proudly push the meat pancake away - the meat eater ended last week.

Today we are waiting for our mother to visit us for “mother-in-law’s evening.” On Saturday we arrange “sister-in-law’s get-togethers,” and in the intervals between baking and eating golden rounds, we don’t forget to ride a sled, build and storm ice fortresses, play snowballs, burn a ritual effigy, in general, actively participate in all the mass entertainment that is on this day. week are arranged everywhere. Well, if baking pancakes yourself is not leisure, asking for a visit is somehow not decent, and singing and dancing in the cold in an unfamiliar and probably slightly swaying crowd is not comme il faut for well-bred young ladies, then it’s worth going to our favorite “home catering” and high-society restaurants, who have prepared a special “Maslenitsa menu” so that even the busiest and most business-minded people can enjoy pancake week and spend the winter with dignity.

We celebrate Maslenitsa in Slavic style in restaurant "Turandot" along with sturgeon, cod, buckwheat porridge and caviar on plump yeast pancakes. Oh, and don’t forget about the luxurious dessert pancakes with berries and homemade ice cream.

Prices: from 500 rub.

Where to look: Tverskoy Boulevard, building 26/5.

Features of Ukrainian cuisine can be traced in restaurant "Shinok". His menu includes semolina, corn, buckwheat, and even cabbage pancakes. Butter pancakes with river delicacies, knapsack bags, triangular benderkas, thin linings and lush paposhniks. Fatty and filling!

Prices: from 230 to 2,150 rub.

Where to look: st. 1905, no. 2.

During pancake week " Grandfather Pikhto“For those with a sweet tooth, he will prepare pancakes with homemade jam, real healing Altai honey, maple syrup and vanilla ice cream, condensed milk and homemade sour cream. And for those who like something more filling, there are pancakes with salmon, herring and chicken julienne, meat, ham and cheese.

Prices: 230 to 400 rub.

Where to look: Myasnitskaya st., 37, building 3.

As it turned out, "Carlson"“indulges not only in buns,” but also in other baking tricks. Therefore, this week at his house you can enjoy buckwheat pancakes and French pancakes. The “moderately well-fed” owner diversified the palette of standard fillings with Parmesan and bresaola, black truffle cream and fried