This history of the 270-year-old building at 38 Boshaya Morskaya Ulitsa in St. Petersburg would be an interesting subject for a film. It is here that mysterious foreigner, magician and sorcerer, the Count of Cagliostro once lived. After this, the building became one of the first theaters in St. Petersburg. It was however the Imperial Society for the Encouragement of the Arts and the famous individuals that frequented the restaurant on the first floor that brought particular fame to the building. Today's Art-Buffet is still known as a favored place to relax among creative minds. RTG TV host Maria Mumicheva, along with the restaurant's chef, prepares dishes that have been the restaurant's trademark for decades.   Recipe «Veal-stuffed apples with rosemary and a strawberry sauce» Recipe «Warm salad with chicken breast and persimmon» Recipe «Honeyed plum dessert» Veal-stuffed apples with rosemary and a strawberry sauce recipe serves 2 persons; preparation time and cooking time ~ 60 minutes Ingredients: 3 large plums, cognac, honey, 4 tbsp. chocolate sauce, 1 marshmallow, ground cinnamon. Ingredients for the cream: 200 ml. milk, 4 egg yolks, 4 heaping tbsp. powdered sugar. Directions: Slice the plums in half, remove the pits and drizzle cognac on the fruit. Spread a little bit of honey on top of each plum and put them in the cooker to bake for 10 minutes at 220 degrees Celsius. In order to make the cream, boil the milk and beat the egg yolks and powdered sugar together. Then, in a thin stream, pour this mixture into the boiling milk. Pour the chocolate sauce into a martini glass. Slice the marshmallow into little sticks and put it in as well. Place the honeyed plumb on top. Next fill the glass with cream up to the rim and sprinkle cinnamon on top. Garnish with strawberries, red currants and rosemary. Warm salad with chicken breast and persimmon recipe serves 2 persons; preparation time and cooking time ~ 40 minutes Ingredients: 150 g. chicken breast, ½ a tomato, 1/3 a red bell pepper, ¼ a mango, beijing cabbage (the dense lower part), persimmons. Ingredients for the marinade: 2 tsp. Narsharab pomegranate sauce, 2 tsp. soy sauce, thyme, 1 tsp. sunflower oil. Ingredients for the dressing: 3 tsp. Narsharab pomegranate sauce, ½ tsp. honey, lemon juice, vegetable oil, salt. Directions: To make the marinade, first put the chicken breast in a deep dish. Then add in the pomegranate and soy sauces, thyme and sunflower oil. Mix everything around a bit and let the meat marinate for 10-15 minutes. Once it has finished marinating, cook the chicken in a pan until it’s done. Cut the tomato, red pepper, mango and Beijing cabbage into little sticks. Put the sliced veggies into a deep dish and mix them together. To make the dressing, add salt to the pomegranate sauce along with the honey and vegetable oil. Squeeze in a little lemon juice and stir. Garnish the dish with fresh green herbs. Then scoop on the salad in a big heap and put a few slices of persimmons on top along with the sliced chicken breast. Garnish with a sprig of rosemary and more Narsharab pomegranate sauce if desired. Honeyed plum dessert recipe serves 2 persons; preparation and cooking time ~ 20 minutes Ingredients: 3 large plums, cognac, honey, 4 tbsp. chocolate sauce, 1 marshmallow, ground cinnamon. Ingredients for the cream: 200 ml. milk, 4 egg yolks, 4 heaping tbsp. powdered sugar. Directions: Slice the plums in half, remove the pits and drizzle cognac on the fruit. Spread a little bit of honey on top of each plum and put them in the cooker to bake for 10 minutes at 220 degrees Celsius. In order to make the cream, boil the milk and beat the egg yolks and powdered sugar together. Then, in a thin stream, pour this mixture into the boiling milk. Pour the chocolate sauce into a martini glass. Slice the marshmallow into little sticks and put it in as well. Place the honeyed plumb on top. Next fill the glass with cream up to the rim and sprinkle cinnamon on top. Garnish with strawberries, red currants and rosemary.