Crystal salad bowl "Lucien Olivier" with silver
Altmaster Altmaster
Art. : 021-896
Clarify availablility
70 800 ₽
The discount under the loyalty program does not apply to the article 021-896
Add a gift label
Engraving on the nameplate 1000 ₽
Wrapping
Package 30 x 40 x 15 cm (500 ₽ )
The box is 22 x 16 x 10 cm (2000 ₽ )
Delivery options
Moscow and Saint-Petersburg:
Worldwide :
  • Delivery by a transport company in the shortest possible time
  • VIP air delivery
  • Delivery rates
About this product
Art. : 021-896

The dish of the salad bowl “Lucien Olivier” is made of crystal Italian glass, which has exceptional indicators of transparency, brilliance and sonority.

Lucien Olivier is a French restaurateur, the creator of the salad of the same name, which has entered the category of national culinary classics. In 1860, Olivier came to Moscow and brought with him a family recipe for Provencal sauce. It was a kind of mayonnaise based on olive oil, vinegar and mustard produced in Provence. In 1864, Olivier opened the Hermitage restaurant on Trubnaya Square, which became a very fashionable and prestigious institution. In addition to Olivier himself, who was more of a manager, two other French chefs worked at the Hermitage – Duguay and Marius. The restaurant's cuisine and lavish banquets gathered the color of the capital's society, rich foreigners, famous writers, musicians, and actors. The legend of this place was the salad, which was originally called "game mayonnaise", and later received the name of its creator – "olivier". It is said that Lucien Olivier created this dish after the guests mixed a carefully composed composition of various thinly sliced snacks together and poured mayonnaise. Olivier's recipe was kept secret, and, according to the writer Gilyarovsky, no one could reproduce it exactly. Perhaps the secret was in the special ingredients of the family sauce or in the special processing techniques of the main ingredients of the salad. In any case, the most authoritative cookbook of pre-revolutionary Russia, authored by P.P. Alexandrova, cites the recipe for the Olivier salad, which includes fried grouse, potatoes, fresh cucumbers or gherkins, olives and capers, which were poured with Provencal sauce with the addition of a more spicy kabul sauce. This dish was served very cold and decorated with crayfish necks, cubes of boiled and frozen broth, and salad leaves. A more luxurious version of this salad additionally included boiled veal tongue, braised caviar and hard-boiled eggs. Russian Russian salad was served in the 20s of the last century in a Russian restaurant in Wiesbaden. After the revolution, this recipe was forgotten, although a similar salad, called "Russian", was served in the 20s of the last century in a Russian restaurant in Wiesbaden. Olivier's revival occurred in 1937, when the chef of the restaurant at the Moscow Hotel, Ivan Ivanov, who was rumored to have worked for Lucien Olivier at one time, introduced a salad on the menu, prepared according to a recipe from Alexandrova's book and called "stolichny". The recipe was included in Soviet cookbooks, but gradually began to simplify – the grouse was replaced with chicken, then boiled beef, gherkins with pickles, exquisite and delicious decorations were removed. Nevertheless, such a salad was considered a prestigious restaurant dish and gradually began to appear at home celebrations, displacing the more unassuming vinaigrette.

Completely handmade. The product comes in a gift case.

The dish of the salad bowl “Lucien Olivier” is made of crystal Italian glass, which has exceptional indicators of transparency, brilliance and sonority.

Lucien Olivier is a French restaurateur, the creator of the salad of the same name, which has entered the category of national culinary classics. In 1860, Olivier came to Moscow and brought with him a family recipe for Provencal sauce. It was a kind of mayonnaise based on olive oil, vinegar and mustard produced in Provence. In 1864, Olivier opened the Hermitage restaurant on Trubnaya Square, which became a very fashionable and prestigious institution. In addition to Olivier himself, who was more of a manager, two other French chefs worked at the Hermitage – Duguay and Marius. The restaurant's cuisine and lavish banquets gathered the color of the capital's society, rich foreigners, famous writers, musicians, and actors. The legend of this place was the salad, which was originally called "game mayonnaise", and later received the name of its creator – "olivier". It is said that Lucien Olivier created this dish after the guests mixed a carefully composed composition of various thinly sliced snacks together and poured mayonnaise. Olivier's recipe was kept secret, and, according to the writer Gilyarovsky, no one could reproduce it exactly. Perhaps the secret was in the special ingredients of the family sauce or in the special processing techniques of the main ingredients of the salad. In any case, the most authoritative cookbook of pre-revolutionary Russia, authored by P.P. Alexandrova, cites the recipe for the Olivier salad, which includes fried grouse, potatoes, fresh cucumbers or gherkins, olives and capers, which were poured with Provencal sauce with the addition of a more spicy kabul sauce. This dish was served very cold and decorated with crayfish necks, cubes of boiled and frozen broth, and salad leaves. A more luxurious version of this salad additionally included boiled veal tongue, braised caviar and hard-boiled eggs. Russian Russian salad was served in the 20s of the last century in a Russian restaurant in Wiesbaden. After the revolution, this recipe was forgotten, although a similar salad, called "Russian", was served in the 20s of the last century in a Russian restaurant in Wiesbaden. Olivier's revival occurred in 1937, when the chef of the restaurant at the Moscow Hotel, Ivan Ivanov, who was rumored to have worked for Lucien Olivier at one time, introduced a salad on the menu, prepared according to a recipe from Alexandrova's book and called "stolichny". The recipe was included in Soviet cookbooks, but gradually began to simplify – the grouse was replaced with chicken, then boiled beef, gherkins with pickles, exquisite and delicious decorations were removed. Nevertheless, such a salad was considered a prestigious restaurant dish and gradually began to appear at home celebrations, displacing the more unassuming vinaigrette.

Completely handmade. The product comes in a gift case.

Expand
Characteristics

Material: Crystal.

The content of precious metals:925 sterling silver.

Average weight of silver: 90 gr.

Sizes: 12.6 × 12.6 × 6.5 cm .

You will receive a passport with this product.

Similar products

Price by request
Product passport

A passport is attached to products that cost more than 10,000 ₽:

Delivery rates
Moscow
Pickup from the gallery free
In the next day (4 April) 300 ₽
On the day of the order (3 April) 400 ₽
Within 2 hours (3 April) Check with the manager
Evening delivery (3 April) Check with the manager
Beyond the Moscow Ring Road
up to 6 km from MKAD (3 April) 600 ₽
from 6 to 10 from MKAD (3 April) 900 ₽
Over 10 km from MKAD (3 April) Check with the manager
St. Petersburg
Pickup from the gallery free
In the next day (4 April) 300 ₽
On the day of the order (3 April) 400 ₽
Within 2 hours (3 April) Check with the manager
Evening delivery (3 April) Check with the manager
Beyond the Ring Road
Any distance (3 April) Check with the manager
To other cities
VIP, by courier (today)(3 April, today) from 3 000 ₽ (check with the manager)
The transport company according to the tariff of the TC

Courier delivery is carried out when ordering for a total amount of 5000 ₽

Available in galleries
 
Engravement of the nameplate
30
30
30
30

How is it more convenient for you to contact us?