nikita kuzmenko. nikita is a participant in the top 50 best restaurants in russia in 2021 and 22. my name is nikita kuzmenko, i am the chef of the touchships plays and bar restaurant. here i cook not only food, i cook emotions. let's touch them. winner of best chef 2017. best young chef of russia, jq 2021, winner of the ristling cup in 2021. my team and i are engaged in gastronomic taste research, trying to look inside the dna of our food in order to understand what can really make guests think about leaving the restaurant inspired and filled with emotions. kuzmenko is one of the most intriguing chefs of modern russian gastronomy. his cuisine is mysterious and provocative. this is how sprat looks unusual in our restaurant, green stones, it evokes a feeling of some kind of freshness, although the richness is hidden behind the shell. nikita easily juggles

with exotic ingredients and is not afraid to experiment. he is the chief alchemist of the russian culinary industry. despite various manipulations with textures, tastes, with ingredients, we still try to maintain the core value and unusual taste of the product. for example, here we have a dish consisting entirely of all parts of ositre. bon appetit. art has taste. nikita kuzmenko. cooks not food, but emotions. maxim yurshov, a new star of the capital's gastronomy. i'm maxim ershov, chef of the grace bistro restaurant, welcome to the most beautiful place on patrick street. maxim began his career at the age of 16, and at the age of 22 he was already in the kitchen. the famous metropolis under the leadership of

andrei shmakov. five star hotel experience came in handy for him on the legendary patrick. at grace, we mix standard european cuisine, understandable to our guests, with the east, and we do this through spices. maxim interned in beluga, worked at hands and divine. i opened a restaurant by champagne from scratch. his style is signature cuisine. his motto is freshness, juiciness and lightness. grace, we focus on quality, taste and beauty. now we are preparing pasta that we make ourselves. we will serve it with scallop truffle, patrick's most important ingredient. truffles, we don’t regret it. yarshov is called the chef of the new generations. he is a chef by vocation and is ready to intern every day. okay, okay, warm it up. do you remember, yes, how

we talked, so that it was so liquid, yes in the center, we do french style, even, maxim ershov, quality, taste, beauty, i will go to smolensk with my friend nikita kuzmenko, i think this trip will be easy class, nikita and maxim are traveling around the western regions of russia, they have already visited kaluga, now they are heading to smolensk, for nikita this is his small homeland, his grandmother is from these places. i'm looking forward to our arrival in smolensk, we will visit your relatives, my grandmother does not live in smolensk itself, she lives in the region, we go there with cooks to pick mushrooms and berries, smolensk is surrounded by a large amount of forest and of course all forest products end up in local markets, the dnieper river also flows there and the river fish there is also so abundant, and the most important thing, of course, these are smolensk national desserts, it’s definitely worth trying, i hope we can do the same as in kaluga. surprise

the residents with your recipes, that's 100%, come on then let's go to the gas, let's go, from a thousand cities in russia, smolensk is one of the most famous, it is officially a hero city, it has rightfully earned this title many, many times, being on the western borders of russia, it has always been the account of our homeland, its motto is glorified on the coat of arms fortress, while smolensk is one of the oldest cities in russia.

peaceful life, but on the other hand, history is such an honorable title, this is a city whose history, on the one hand, is imbued with the history of our city, closely connected with warriors, but traveling around our city, guests are covered. for yourself and the peaceful life of the history of the city of smolensk, which is closely connected with rich architectural monuments, and of course, nowhere without gastronomic tourism. for example, i love sweet delicious desserts, just like me, they were loved by empress catherine ii, who came to our city twice, her favorite, prince potemkinsky, introduced catherine to an amazing dish, smolensk sweets, don’t you think? , not with candy, guys, just with candy, look, please, here on the tray. you can try it, i see cranberries or cherries, but what’s here, well, this is some kind, and this is a pear, and my favorite ones are made from pear. and empress catherine really loved pear sweets, she loved to eat them with tea or wine, she even sometimes said, no

medicine is needed, delicious sweets are best. the pear is really juicy, but why candy? one could call them candies, but then they would lose their individuality. thanks for the sweetness. mash, it feels like we’re behind city. if you guys and i were walking here in the 17th century, then we would really find ourselves outside the fortress walls. is the city big now? well, today, of course, the city has grown; if then in the 17th century the area of ​​the city was about 25 km, today it is almost 150 km. i heard the city was destroyed 28 times, or more? in total, yes, we can talk about these numbers. that wall, which was erected in smolensk in 1602, with his father fyodor savech on horseback, witnessed how the city burned during the patriotic war of 1812, as

the city was destroyed during the great patriotic war. this wall witnessed how the city of smolensk was reborn after the great patriotic war. imagine, guys, in these towers after the great patriotic war... or people, is it possible to somehow get into these walls or onto them? our wonderful museum staff who work in the amazing museum, which is located in our makhovaya tower, can help us in this matter today. the makhovaya tower is part of the smolensk fortress wall. for a long time now she has been completely turned into a museum. one of its floors is dedicated to russian musketeers. this is what foreigners called russian infantrymen - streltsy. where are your arrows? sagittarius? they shoot from a bow, they shoot from the main and main weapon of the archer - this is a firearm, they were armed with arquebuses or muskets. in addition, the archers had a large ax with a long handle, which is called a berdysh, well, of course for the kitchen, a berdysh, a saber or an epee? yes, in certain

periods of time the archers armed themselves with swords, this was a kind of our answer a european musketeer, with a sword like this, but it’s not a sword, it’s a saber. this thumb ring protects the enemy’s weapon from blows and, in addition, increases the maneuverability of the blade itself, and maybe, to plunge into the era, you try on our smorensky, streltsy costumes? streltsy are the sovereign's people, that's why the sovereign set a grain and cash salary, that's why the streltsy wife has something to cook for her husbands before dinner. for wheat is issued, the wheat is good, but it’s too expensive, so it’s not something you can use every day if you bake bread, only on holidays, it’s best to make spun pies, and what is spun, baked - it means fried in oil, deep-fried, yes, they gave you flour or

cereals, they gave you cereals, they gave you grain, and you ground them yourself and made flour, then so it turns out that the streltsy are such elite troops, are they the first regular russian army? it arose under ivan the terrible in 1550, for the next 150 years the streltsy defended our country from enemy attacks, and being professional military men, and the streltsy received salaries in money, grain, salt. it was a harsh time, maxim , yes, yes, but the food was so hearty, i think the archers ate themselves to their fill in order to hold their guns, so in smolinsk there is something to surprise you and something to feed you , the chefs went to a cafe for lunch. yard in addition to traditional cuisine, it is famous for its interiors. there are bright lubok- style paintings, wooden furniture, and carved columns. a russian fairy tale come to life. our cafe specializes in smolensk cuisine. one of the dishes is lapuns. an ancient dish

that has come down to us since the times of the ancient krivichi. this is something between cheesecakes and casserole. it is made from cottage cheese, it was generally baked in an oven, greased. sour cream, these are classic lapuns, curd, sweet, i like that the flax seeds there create an additional texture, so yes, or it crunches so much, bursts a little on the teeth. uh-huh, quite interesting, and i tried another one, it has such a taste, koche puri, such a taste of odygei cheese, this is tvorkh with potatoes, with such black layers, these are mushrooms with potatoes, oh i love mushrooms, class, very tasty, very good with mushrooms interesting taste, so bright rich , this is a very light dish, oh, how interesting, these are pieces of pike, the birthplace of this dish is the city of demidov, the small homeland of yuri nikulin, this is one of his favorite dishes, we serve it with fish sauce with cream, this

the combination of several textures is very unusual, i really like it, very soft cutlet, very bright fishy taste, but you don’t feel the tino, and this is the most important thing when you prepare something from river fish, this is local pike, local pike, we order from suppliers, excellent fish, and these are kundums, an ancient dish, similar to fried dumplings. they're called bear's ear because that's how it's shaped, they're first baked and then simmered in mushroom broth. their distinctive feature from dumplings is that the dough is prepared without eggs at all , the filling is buckwheat, three types of mushrooms, porcini, champignons and oyster mushrooms, buckwheat and mushrooms, yes, such a classic combination for russian cuisine, plus dough, but very unusual , it’s soft enough, i even have this dish on the menu, my grandmother i always cooked kundyumy, a very tasty thing from...

russia, the author of one of the russian anthems, the creator of the russian musical language. the concert hall of the smolensk regional philharmonic is named after glinka. the chefs came here to find out how masterpieces of musical cuisine are created. hello, good evening, good evening, our profession is very

similar to conducting, but only in the kitchen, and how do you understand in such a large number of musicians who is responsible for what, because with us everything is divided into workshops, yes, as roman korska said in conducting is a dark matter, well, because no one really knows how this all happens, how you distribute roles, who should join, the orchestra consists of a number of groups, here is our group of violas, here ... we will immediately unite two groups of double bass, which is the foundation, you see , bass is the very bottom line, thank you, but here are the balayki , here we have a group of button accordions, they used to be called fur ones, then representatives of the copper trumpet group.

we can boast that we also have one group, a group of percussion instruments, a bass drum, a cash register, a plate, castanets, cheese, or brands, great, the main group in the orchestra is the string group, these are the domras and bulalaikas, and our foundation is decorated with all these instruments, brass, wooden, percussion, harp, that’s all we have, and you let us go to lead your orchestra, at least we’ll try something, yes please and...

they’ve already been launched a little, soon we’ll launch domras once and twice in this direction in this direction here and twice and once. ok, listening to music, following the music, great, feel free to go on vacation, you can go, i'm leaving on vacation today, i apologize for

my appearance, here, but i would like to make some contributions.

veda vodka, a product of the stellar group, unexpected ways to calm anxiety, this is how much copper we have in our bodies, we’ll tell you how to replenish its reserves, this is the aorta, do you know what’s happening to your aorta, the program to live healthy. will answer all the questions, tomorrow is the first season, a new season, this is when everything is new, you look and don’t learn anything, everything will be new, and the actors, and the children, and the costumes, the golden sofa, everything, everything, everything is gold, stars that's how joyful it is

it will be sunny, there will be even more backpacks with sweets, the new season is when... we have done a renovation, it’s like the new year, only without santa claus, the show will be even better, because i will be there, so that everyone will clap for me, so that the host said, you really are the best, the best, the new season is from december 17 to sunday on the first. smolensk is famous not only for its history , culture, but also for its nature. it is in the smolensk region that the great dnieper river originates. there are also many glacial lakes here. you can see them in the smolensk poozerie park. a park has the status of a biosphere reserve under the auspices of unesco. welcome to see. i am glad

to welcome you to our national park smolensk pozerye, and the pearl of the park is our lake sapsho. what a beauty? and it’s not for nothing that nikolai mikhailovich pazhivalsky called lake baikal in miniature, what a depth here is 18 m, more than in the sea of ​​​​azov, and in general our park is distinguished by the fact that all rivers begin life from this place, from swamps, more than a thousand rivers, streams that leave here, did you notice and the frequency of the air, yes it breathes completely differently, and silence, well, we have this unique natural oasis on the smolensk land, there are a lot of mushrooms in the forest, of course, there are noble mushrooms here, my favorite is griblya. there are bears under the birch and aspen forests, but we won’t see them here, well, if necessary, i’ll organize it, well, of course , once again, i invite you to ride a bicycle to the cute animal horses named after prozhivalsky, well, they definitely don’t sit with us, unlike bears, well, now

the attraction is small, oh, oh, let's add some extreme. no, well, we won’t get away from the bear, squirrel, squirrel, look, wow! what beautiful views!

so we came to our horses, the horses are wild, but tame, there is a girl and a boy, the boy’s name is lopnor, and the girl’s name is malbara, they love carrots, blabnor , it looks like a pony, it looks more like a zebra, imagine drawing now on her. black and white stripes, but it’s the spitting image of a zebra, yes, yes, yes, it looks like the horse almost disappeared from our lives, after the war, it was shot for meat, it was restored from zoos, namely the resident’s zoo, yes, well, as a resident’s animal, in general it is often confused , what the prozhivalsky horse was bred by a great scientist and naturally a tester, he discovered it, he comes to mongolia, discovers it in mongolia , he comes across this specimen, and he described it, he also discovered it to the world... they named this species in honor of this man shaded a horse, but why is prozhevalsky’s horse here, if this is not its habitat in smolinsk, because the prozhevalskys buy

land here, the lake, which we saw big, is all the property of prozhevalsky, and of course, when the land is here prozhivalsky, how can a horse named honor not be here, and now there is a gorgeous museum here on the territory of the village, we just wanted to find out about it, because besides horses, i honestly haven’t heard anything else about it, i recommend it. the great traveler and scientist nikolai parzhivalsky is a native of the smolensk province. he loved his small homeland very much and always returned here from travels around the world. his estate has been preserved in the village of porzhevalskoye on the shore of lake sapsho. nikolai mikhailovich - the first nature explorer central asia. and thanks to these travels, nikolai mikhailovich advanced russian science far forward. he explored... the genus, many species of animals, plants, previously unknown and undescribed by science, were first studied by the resident. nikolai mikhailovich also

studied topography, ethnography, in general, everything that was connected with mongolia, china and tibet. prozhevaisky assembled a collection, 7.00 zoological and 16.0 botanical. was this some kind of physical collection, or was he just recording? these were skins and horns. skulls, then stuffed animals were made from all this, this is the study of nikolai mikhailovich prozhivalsky, things that belonged to the great russian traveler are kept here, a huge bear, a bear skin in the form of a carpet, it has also been preserved from that time, this is a tibetan mountain bear, studied openly. how many business trips have prozhivalsky made such expeditions? in total, prozhivalsky spent 11 years in central asia, a total of more than 33.00 km. such

long journeys as residential life, when his friends joked to him, and not only joked, but also seriously hinted at having a general’s wife. nikolai mikhailovich said, my general’s wife is my science. a careerist, being a supporter of freedom, he said that well, i’ll go on a trip, and my wife will cry. it is impossible to take with you, it is very dangerous, when nikolai mikhailovich went to tibet, tibet looked like this white spot on the map, and after nikolai mikhailovich’s expedition, which lasted more than 4 years, tibet began to look like this, according to modern estimates scientists, the errors in the residential cards are very minimal, he brought a lot of interesting things about these peoples, for example, here ’s ours... in the chinese horoscope, i generally envy those people who lived in that era, they did a lot, it turns out for the future, and we discovered a lot of new things, thanks to these travels we now

know central asia very well, but then it was all new. a native of the smolensk region , parozhevalsky discovered tibet for the world. his fellow countryman yuri gagarin went even further, he gave people stars. in the smolensk region you can try the dish that the first cosmonaut loved. oh, guys, hi , hi, hi, seryozha, hi, judging by the set of ingredients, we will prepare something similar to soup, it will be smolensk soup, we also call it gagarin in gagarin, this is in honor of that gagarin, yuri , absolutely right, yuri alekseevich gagarin, born and raised in the smolensk region, the city of garirin was named after him, resident gagarin, all the famous discoverers were born here, absolutely right, what an interesting apparatus, how are you even here you cook, it’s very simple and easy, let’s do it ourselves... but not everything, well, it’s clear, it looks like a cauldron, so, and with this you’re in the way, that’s right, yes , add onions, onions, maxim, stir the onions,

sunbathe, seryozh, and fry the onion well. so that the color goes straight up or until it becomes transparent, until it becomes transparent, then it’s time to throw in the carrots, come on, again we need to see whether there is enough of it or not, very sweet carrots , these are our local smolensk ones, but i say fertile lands, what we add next, i i have prepared a broth already rich, chicken and fish boo, how long did you simmer it? time? 4 hours, gagarin’s favorite fish is the local pike perch, so we add pike perch here, that’s right, he caught nagzhat, on zhat, the river gzhat, have you heard about such a river, no, it’s in the gagarin region, where he’s from? i’m a loon, we’ll need all the broth, let’s go, 1 2 3, look how clear the broth is, good smolinsk chickens, our own, and of course my cherry on the cake, a village pet, well, it’s clear that he’s a villager, because his paws are a sign either farms or villages, let’s let it cook, it looks like squawk, it’s there, we still have millet left, millet, i have never heard of

cereals and eider being added to the fish soup. i added, as you know, pearl barley, but we have millet, green potatoes, yeah, i think that’s enough, so we send the fish, absolutely all the fish, nikita, i trust your taste of salt, i think that’s enough, but now it’s lousy, let’s look at the thickness, it’s liquid for now, so we don’t skimp on the millet, so we add bay leaf, just add a little, i took everything into account, just like that, black pepper, well , wait, i think you need 20-30 minutes, but for this kitchen 20 minutes is enough. realistically also our closure, what a convenient device , you’re used to it, i’m trying, i’m on hand today, maxim, a little bit for you, a little bit here and there, well, gagarin soup, smolin soup, such an unusual aroma, it seems to smell like chicken broth, and fishy, ​​well,

it smells like millet. we wrote down the recipe, remembered it, we’ll try to cook it in moscow , we’ll repeat it, the chefs have learned a lot about smolensk cuisine, now it’s time to create the dishes ourselves, they go to the market, you’ve already decided what you’ll cook, i want to cook pumpkin cream soup from different types of pumpkins, cover it with a spicy mushroom broth, serve with honey mushrooms , which i will cook as confit in smoked butter, and i want to prepare a mushroom stew, let's get started, good luck, friend, the sky is beautiful. do they even buy it for cooking or am i the only one who buys it for cooking? of course they don’t buy it like that, they buy large onions, i buy

this small onion with... are the synoviki local? yes, of course, get ready yourself, of course, great, these will be the most delicious mushrooms, let me take all the chanterelles, and you cook the mushrooms yourself? yes, of course, but what do you make from mushrooms? i salt milk mushrooms, it’s the same thing with aspen, i make caviar, mushroom, caviar, oh, excellent, by the way, option, i didn’t think about it, but i can use it, and i’ll decorate the soup with pumpkin seeds, right here we have them right now and

we'll buy it, hello! hello, please add one package for 210 rubles. yes, let's also take the cedar ones, let's go for 200-200 and 150, thank you very much, what a generous smolensk people, one of the most unusual places on the smolensk restaurant map is this project gastrogarage chef natalya kosmacheva prepares signature dinners and gastronomic performances here. for many years she collected traditional recipes and even prepared a culinary recipe from them. which will probably represent mine and i wanted to put some emphasis on the region, we bake the beets in the oven, then we glaze them with honey, sauce, kemchek, tell us about the cutting, do you somehow marinate the meat before this and in general, what you use this tenderloin, we use only the tenderloin

absolutely. this is a regular marinade classic onion, garlic, a little salt, we cook it in sous vide at a low temperature and, probably, this is - you can feel this taste of meat, you can feel where the taste of rosemary is so bright? we sometimes add berries, but by the way, it’s very cool, because beets, beef and spruce taste combine very well, your variation with kimchi really captivated me, i’m ready to eat it, eat it, eat it, thank you very much, but most importantly, yes with us, it’s with love, with love from the heart, well , it’s noticeable, now we’ll have a hot appetizer, cabbage steak, served with melted sour cream, served with buckwheat popcorn, listen, such a nutty smell, it’s very interesting to eat the marinade here, let’s try to guess, below is just sour cream, melted sour cream, and cabbage with melted butter, from yes, absolutely right , i would take jerky, freeze it on a grater

and grate it on top, but it would be a cool sensation, oh nikita, thank you very much for the ideas, we can throw it perfectly, listen, what’s so spicy in it, here you also get kimchi and sweet and sour sauce, well, sour cream reduces the spiciness, a very multifaceted taste, which you don’t expect from... listen, i’m so pleased, if you’re not here for the sake of saying this to me now, then guys, this is of course generally for me huge praise, our main dish is porridge, dnieper porridge , and this is cancer, these are crayfish necks, i add hazelnuts to butter, well, now the prototype is hazelnuts, yes, because hazelnuts are difficult to get, i fry them, add pre-soaked pearl barley, i i don’t cook it, i wash it and leave it. it swells, then i just add our porridge, i really like the combination of nuts and crayfish together, they are really cool, they complement each other, and the nut is not hard, not raw, but it is boiled, you feel it, very soft, it looks like, it looks like there’s nothing in pilaf

, you can feel it, it’s a very tasty porridge, thank you very much, guys, i’m very grateful that you ’re here today, that you’re trying our dishes , you like them, it’s very cool, we’d really like to ask you to come to your kitchen, of course , it is with great joy that i will give you my kitchen today at your complete disposal. here we are in the kitchen, finally, i see you have a lot of ingredients, you also have mushrooms, like mine, what will you cook? my main ingredient will be pumpkin, i will prepare pumpkin cream, and then i will cover the cream soup with spicy pumpkin broth, and the mushrooms in this spicy broth will act as spices, on the contrary, i will make a base based on mushrooms, i will have a buckwheat and mushroom resotto horn, serve with a little sour cream, and from... champignons i will make chips and sprinkle on top for extra texture , let's start cooking, let's go, now we will marinate the pumpkin, we will need a small amount of olive oil, we will use the herbs that we bought at the market, this is thyme, literally one sprig of rosemary ,

thyme, add a small amount of dried garlic, a small amount of smoked paprika, cardamom and salt to the pumpkin. oleg, now we wrap this pumpkin in foil and take it to the grill to bake. i cleared the aspen mushrooms, now we put them in the centurion, fill it with water and put it on the fire. the mushroom broth does not cook for long, about 40 minutes to an hour. i will use chives because they give a nice nutty flavor. we picked the green parts of the pariah, then i take peeled ginger, a small amount of apyat, take a burner, singe it until black. i'm starting to prepare buckwheat, for this i will need vegetable oil, and i will now flavor this oil. thyme. and garlic, i take half of this amount of buckwheat and put it in a saucepan. buckwheat needs good pierce it so that it does not have time to open. pour in 350 ml of white wine. and we need to evaporate the alcohol from the wine. after

the alcohol has evaporated, add the mushroom broth, but not all at once, but in parts. and we actively intervene. maxim, please give me a large saucepan. here we add a small amount of vegetable matter. butter like this, boldly, now we take chopped bacon, we need to completely melt the fat, get such bacon cracklings, then in this fat we will fry the onions, which we chopped in advance, i pour it straight in in large batches, fry it until soft, not golden, because the broth will get the color from the pumpkin. our buckwheat is almost ready, a couple of touches remain, i added quite a large amount of butter and begin to beat it into the hot buckwheat. add pre-fried vegetables, start actively kneading everything, i add garlic, thim branches, cardamom, saffron, a small amount of smoked paprika, just a little pink

pepper, i actively knead the dried garlic again, i move on to my mushroom oil, pour dry porcini mushrooms with vegetable oil so that the mushrooms are covered and send it to the stove, it’s time... add another note of smokedness, this is dried tuna, it’s its shavings, bonito brought with him from moscow a very interesting ingredient that will not unnecessary in this spicy broth, this is waterres combo, it will give... a pleasant sea saltiness and a bright taste for mom, now you need to add chicken broth , simmer it all thoroughly, cut the champignons into fairly thin slices, i start deep-frying them, the main thing is to mix well, otherwise the mushrooms will stick together and we won’t get chips. as soon as the mushrooms stop bubbling, they are ready, i finely chopped the parsley, added... a small amount of balsamic marinade, then i add green oil,

which i also prepared using parsley , i add just a little bit of salt and mix well, now you need to try to understand that all the flavors have come together, ideally, there are questions that are not answered, but there are others that will be given precise and direct answers, you can ask yours the question is already now, by phone 8 800 2004040 via sms to number 04040 or through the websites moskvadefisputinu.ru and moskvadefisputinu. rf, all the details are on the websites. results of the year with vladimir putin. december 14 at 12:00 moscow time. oldbar cognac is a product

of the steller group, here is his real passport, in his name, arnold deich, 17 or 20 agents, this is an outstanding achievement, but the most important thing is the cambridge five. a unified control center for the underground movement was created in nikolaev and headed by viktor lyagin. breakthrough, flow information from them has increased sharply. this could cost him his head, he could end up in the dungeons of the gestapo. what was the task, most importantly, to prevent keitel from leaving ahead of time. some details of these operations are still classified as top secret. premiere, names of illegal intelligence, today

on the first. the surprises of smolensk are not over yet. in the evening, the chefs will enjoy the most unusual tea party in the entire history of our program. captain, where are we going? to belarus, on izvaryag’s way to the greeks, at least. let's go, like in ancient times. the only region in the country where there is the dnieper is the smolensk region. that is, it turns out that we are right... at the origins, well, practically, i can’t help but think that we are sailing along the dnieper on a sofa with a samovar, besides the samovar, there is also a cake, yes, some kind of gingerbread, that’s in general - these are small gastro souvenirs from the smolensk region, on the one hand, vyazimsky gingerbread, on the other hand , the sopsho cake, legendary in the smolensk region, this is a local recipe, yes, it was brought to life in the village of prozhevalsko, in smolensk region, well, let's drink tea, maybe. come on, why is it so famous, it bites guys, good fishing,

very tasty cake, in fact, i would advise everyone to try it, very bright honey taste, cool cakes, these gingerbreads, strictly speaking, gingerbread this thing... was called in some sense due to a misunderstanding, why? this is a mixture of honey, nuts, succulents , sometimes spices, just a little bit of flour, well , that is, of course, honey is the main component, it’s interesting that in terms of age it can easily compete with the stolka, this is also the 17th century, very delicious gingerbread, it somehow reminds me of maxim, you can’t even put together the bars, but because of such nuttiness, yes, well, soft, softer, and it has just the right amount of spice. inside, thank you very much for opening up

such dishes for me, for us, and of course, thank you for opening up this type of recreation for us, it’s very unusual, we ourselves get high from it , let’s get high together, tuned in to a lyrical mood, the chefs are getting ready to please smolensk with their culinary skills, in the morning they are in the foottruck, they have laid everything out, now the last of them remain.

the weather is not particularly flying, and it’s a bit cloudy, but even my grandmother came here and will try my food, we prepared two excellent dishes, very tasty, very hot, my dish is so homemade, delicious, buckwheat , hearty, filling, yes, with mushrooms, and i named my dish very simply: gifts of smolensk , the latest vegetable in the garden is pumpkin, i decided to make pumpkin cream soup from it, there will be so many different textures of pumpkin, so many... different flavors of pumpkin and different types of pumpkin, we will call this dish is a pumpkin symphony, you are you ready to try our dish? let's go, how nice it is to feed grandma, you know , she's never tried my food, by the way, from a restaurant, she just comes to her and something in

a cast iron pot, cook , bon appetit, bon appetit, how's the cyclist doing, look, it turned out to inspire, i hope it works out surprise, thank you, oh, hello, empress, hello, hello, very glad to see you, you took us around the city, you fed us delicious sweets, now we, thank you very much, bon appetit, i didn’t expect this joint to make something like this just an explosion of flavor, just boom, this is the most delicious pumpkin dish i've ever eaten. buckwheat and mushrooms are a classic combination, but here the buckwheat was super rich and there were several types of mushrooms at once, it was very tasty, i love pumpkin and seeds, they crunched and gave some special zest, and the pumpkin was so enveloping and it felt warm, i wanted again, and again, the gifts from smolensk were

so homely, as if your mother had really prepared dinner for you, you sat down and so calmly right away. great, listen guys, you know, it’s cool that the serving of izputrak is just a restaurant one, well, we tried, we are restaurant chefs, that’s it, i went to try it, bon appetit, hello, hello, good afternoon, great show, thank you very much, thank you, bon appetit, the pumpkin tastes very good, you can’t even say that it’s the pumpkin taste, it’s so creamy, i really don’t like pumpkin, but this soup is from this, it just captivated me, the gifts of smolensk are great, because they sell mushroom chips here some special spicy note, generally very

appropriate, what a beautiful heel, mm, very tasty sin, i would eat this soup every day. for lunch, i really like the way the chips are rolled, they have a crunchy, bright mushroom taste, as for me everything turned out harmoniously, yes, my dear, in general we liked everything, the buckwheat is exceptional, real gifts of the smolensk region, all the mushrooms , which we really like, which nikita’s aunt collects, these are all the mushrooms of our forest, tekmen soup too. i really liked it, you can feel all the notes here, as if it were a real pumpkin melody, thank you, thank you very much, thank you grandson, i’m like a true smolensk, i come to you, grab buckwheat, i think, well, this is a familiar product for me, i

discovered mushroom chips, it’s just a wonderful sauce, but what did i want to say about pumpkin soup, i never like pumpkin , i can’t, it’s pumpkin, i just discovered pumpkin soup, which doesn’t smell like pumpkin, if you cook the vegetable correctly, yes, which is not even close to your liking, you can get a cool dish that can surprise you, so i’m very pleased with your words, thank you today inspired me to create several new dishes in my cafe, this is the most important thing of our profession, to inspire others, i, as an empress, was very pleased, this is the most important, most important task of a thief, so that people can be surprised. i’m glad to feed you, i hope it was delicious, yes, we need your votes, go ahead, grandma , what did you like, tell me, i liked two

dishes, but i will vote for you, my dear grandson, thank you, now the gifts of smolensk are given by vote, because it’s very tasty, very homely, thank you very much, i in turn, i’ll vote for the pumpkin symphony, its multifaceted taste simply captivated him, it’s nice. both dishes were excellent, but the gifts of smolensk won me over, especially the chips. it's time to count the votes, find out who is great, i count yours, you are mine.

but he will never offend his friends, today is a draw. nikita, another city has been conquered, yes, it was truly a unique journey and the most important thing is that we were able to surprise people in two cities, give them a little happiness on such cloudy and sometimes sunny days. let's let's stick the coat of arms. closer to koluga, maxim, the coat of arms of practically my homeland. and now it’s time to go home and start my main job. let's go! nikita and maxim return home, but russia has many cities, the journey continues.

i am a mother of two children with diabetes, i am grateful to our country that we... began to produce our own insulins, that we have continuous monitoring systems and become available to all children, so that everything is fine and even better for us, i have great impressions, great feelings gratitude for my country and that i live here, in all centuries there are homelands of the scene that will protect when troubles come. to wish that everyone finds their home, finds their happiness, their love, russia is great, we are its future, i

won’t let it down, come on quickly, the program is already starting, let’s be late. hello everyone, we saw this video, we have been waiting for you all week, like a lobradore of its owner after work, so that we can finally lounge together in front of the tv. as usual, let’s briefly talk about the stories we will show you today. umka 40 years after your birthday the evening will be

frying the ceiling in the hole the design of the raccoon over there made holes well get out of there stepa furry tit italy what are you doing here the girl is not being fed the dog is hugging you not yes the child is holding the child tightly with his paws well give us a small home synchronized swimming team like this, dogs, one dog bathes another dog, danochka and other videos, including from our celebrity guests, after watching this video a poem was born in my head: bear leads a clubfooted policy, he congratulates women, sings songs, well , don’t look for second meanings here, that’s what he saw, he rhymed, now you’ll understand everything, today is your birthday, gifts, the evening will be hot.

i thought about the gift, i thought, i have a phone , i have jewelry, it turned out that i needed it, i had to use an excuse to take my wife outside, i said, let’s take the dog, let’s take champagne, glasses, we’ll take the cake, my wife didn’t expect such a surprise at all, i told the bear to hide behind a stone, there is a big stone in our park, you have already seen it many times ordered, right, this is not the first time you scare people in this way, does everyone react the way they do - it’s always different, some saw it, some didn’t see it, some can’t understand how someone so big can move so fast, this is how this situation with the dog basically turned out, uh, well, we didn’t see the bear, but i understood this, in belarus in the summer there is an overproduction of milk, and we go there,

we need to increase it with the help of the bear. you see, i’m driving everyone away, lord, this is a note for you , but how long does the preparation take? this suit, as i understand it, well, changing clothes itself, how long to inflate, 2-3 minutes of preparation, combing your hair, putting it on, in a backpack, is it air there or what, it’s all air, and you drive like that, we’re going to. on sundays with friends in cars like this, families with children, you have motorhomes, yes , that is, you wear this costume to barbecues , of course, i’m a person of the holiday, that’s how it’s possible, yes, it’s easy, i’m an artist, and that’s how it’s possible . well, it

’s safe, by the way, yes, no, i jumped there several times, i thought, on the contrary, it was even more dangerous, the balloon might burst, okay, come on, yuliana, why did you react so calmly, it was just all so unexpected, we went out for a walk with the dog, i’m babbling something to him. there on his own, here is this bear, i was confused where he was going, but i didn’t understand that he was running towards me, i ’m a dog there, there’s a child, i think, well, the bear is looking at me, that means it’s coming to me, it’s me, it’s me i think, well, dad will figure out who my wife is, the team, that’s at the same time, and that’s all.