Restaurateur
Saveliy Libkin

Then to fry two quails and to chill them. To separate all meat and to cut it in the form of cubes. Now the most important thing — proportions. Because exactly by them people spoil the dish and make it delicious.
200 grams of tongue, 200 grams of veal, 2 eggs, 2 quails, 200 gramms of pilled cucumbers, 200 grams of potatoes, 50 grams of spring onions, 30 grams of onion. Salt, paper, 100 grams of very delicious olive oil and 200 grams of mayonnaise made from good olive oil. A little parsley. The size of cubes is about 6-7 mm.
To dress all cutted in the form of cubes ingredients with oil and mayonnaise and to mix together. To salt and pepper to taste.
When serve to put on the top of 150 grams of salad warm poached egg and to cut it slightly so that yolk will run out on the salad. A few drops of olive oil and a few peas of crushed black pepper over the yolk will do their work – it will be delicious.
Much more important to cook in the very good mood  because the taste of your olivier salad depends on your mood. If to consider the mood as the most important factor for cooking of delicious food then cooks must be massaged to the music before the work like cows in Japan according to legend.

One version is club. Here everything is rather foreseeable, at the best Nemiroff at a price of Beluga and Arcadia in the bottles of Hennessy Х0. But there are a lot of hormonal pleasures and almost free of charge. You will have to miss the speech of the president like any other New Year TV programs. If to add to this some intoxication by music and pills then you will have something to remember on the 3 of January because on the first and the second of January you will have to stay in bad.

One more version is gatherings in front the city hall. The differences from the club are obvious. The public champagne straight from the bottle, olivier salad from the plastic cup and risk to communicate in the police department early in the morning if you will wash down all this things with vodka and to gambol a little.

You can buy a ticket for some program like a few songs of Frank Sinatra performed by the local Bilan or more expensive star in the post-retirement age. All the rest somehow or other will be like in the version of club. In the New Year night the control is absent nowever like in every other nights, so the staff win back at full scale: it’s like if we will carry the trays then we must ear at least 20% of receipts of the enterprise. Besided the slightly drunk and merry guests hardly will be able to distinguish Grey Goose from Khortitsa, so it will be better do not conduct the inventory during the first week of new year, in any case you won’t find the answers. If you will book the restaurant in advance then if you are known person in this restaurant and you stand high in staff”s esteem you have a chance to pay a little more money and to get decent food and spirits but also without president on TV. Here everything depends on what the guests prefer. Most likely you should not expect on the delicacies from the Atlantic and Mediterranean Sea this year, but the decent jellied minced meat and the service are guaranteed for you. Of course in the different restaurants of the city everything will be absolutely in different way. Because everything begins from the head not only with fish.

Our «Compot» and «Steakhouse» at Deribasovskaya Street will work in ordinary conditions and they will be opened all night long. In the «Steak» the manager has odered 150 bottles of an excellent champagne and Regan* is in the firm mood. In the «Compot» we renew the menu and especially for the New Year we willl make a few more glamourous dishes . So all the restaurant pleasures will be provided and we will not have the frozen lobsters and Kobzon’s doubles like on any other days.

*The chef of the restaurant.