alla, tell me honestly, you like to admire yourself, i am royal, please admire yourself, every day, look at your reflection in the mirror, give yourself compliments, please go to make-up classes for yourself, you can do your own makeup every day, you will always look like this, what are your impressions. i went to

a fashion verdict, i ended up at a ball, wow, a fashion ball, you can’t imagine, here is my queen, here is my king, the king of fashion and the queen of fashion, and there, there, there are fairies, there are wizards, there are so many of them, they are like that everything, uh, how else can you not be charged with these emotions and become a queen too, bravo, bravo, something. but now a real carriage really suggests itself, a luxurious one to take you not only to the ball, but to any other events that you can imagine, and i think this will happen, will definitely happen, even today. galina nikolaevna, how do you like alla in this image? wonderful, beautiful, young, my daughter, i want you to be proud of her, like that!

vladislav, a few words about our queen alla, another image again something stunning, of course, now you can’t say that a businesswoman, but most likely the wife of an oligarch this time, rallies.

maybe she’s going to spend nothing at all, but just come and see what she could do, it doesn’t matter what her budget is, it doesn’t matter what her figure is, it doesn’t matter how old she is, she’s the person for whom this whole industry revolves , you see, you always remember this when it seems to you that the seller in the boutique somehow looked at you wrong, the queen in this world, you, we are for you, not the other way around, so that you remain your queen life for yourself, and no matter if you wear jeans with a simple jacket tomorrow, you will remember this adventure in fashion and the fact that you called yourself a queen. thank you very much, we applaud your new look, the work of our stylists, we are giving you all three sets of clothes as a gift from the fashion sentence program, wear them with pleasure, hug them. well, if

you, like our today’s heroine alla, want to take part in the program, then fill out the form on the website of the first channel, following the link, which you see on the screen. or point your mobile device's camera at the qr code. see you at the first one. goodbye. vonjour st. petersburg, i am dmitry reshednikov, chef co-owner of the zazazu wine bar and

the french bistro monchochaux. welcome to the heart of france in the very center of st. petersburg. dmitry has two higher educations. he is in the science of haute cuisine. a real professor, together with the higher school of biotechnology, has created a training program for chefs, but he gives the main lessons in the kitchen of his own restaurant. monchesho, i cook french cuisine, the kind i tried in france, this is my france, this is my reading, my vision, this is great cuisine. bouillabaisse is a famous french fish soup that takes 8 hours to prepare from tails, ridges, and fins.

he conducts culinary master classes in the largest cities of russia. his recipes can be found in the unique collector's edition chief art. dmitry reshetnikov. french cuisine in the heart of st. petersburg. artyom grebenshchikov. my name is artyom grebenshchikov. i am the creator and chef of the bobo restaurant. welcome to petersburg. on the culinary horizon of the northern capital, artyom is a star of the first magnitude. his sets in a cafe at the museum of modern art caused no less excitement than the exhibitions. in his restaurant, he also presents original cuisine. our restaurant is a family

business, i am in charge of the kitchen, and my brother is in charge of the kanizhsky workshop. artyom, coach of the russian national world skills team, which took the place in 2019. first place at the world championships, in the twenty-first she took european gold. stuffed cabbage rolls can be served in a completely new way: fried cabbage roll with lamboustine, cream cheese, shrimp bisque, pickled zucchini, new, absolutely wonderful, gastronomic. grebenshchikov is the best chef of st. petersburg 2018-19-22 according to where to it, this year the bohemia restaurant became a bourgeois. winner of this all-russian award, and he is also a speaker at russian and international gastritis congresses, madrid fusion, dubai restaurant week. a visit to our restaurant is always a holiday, taste, light, everything is important. artyom grebenshchikov:

high technology and the author's view. two chiefs from the shores of the baltic are traveling towards cherny. the first destination is anapa. here the chefs will study the local cuisine and then prepare their own dishes. tim, look how beautiful it is around. overall great. what are your expectations from anapa? it seems to me that anapa is a hospitable, sunny resort town, full of beautiful people and delicious food. i think we'll have a great time there. i also think that there will be a lot of interesting things. maybe we’ll even discover something new for ourselves and try it. i heard that anapa has very cool food, cool products, very... there are many good chefs, let's feed anapa well, come on, dimka, step on the gas, come on, anapa is a city for which battles have been fought for centuries, it was ancient, belonged to genoa,

the ottoman empire, even received the dubious honor of being almost destroyed by tamerlane, but 100 years ago anapa was completely captured by vacationers. this resort welcomes millions of guests every year, and today it welcomes our star chefs. anapa, hello, where are we going? let's go, of course. walk along the embankment, we came to the sea, a great idea, it’s better to walk along the seashore in accompanied by a local guide, the excursion will be fascinating, cloudy weather in anapa is extremely, extremely rare, it is considered the sunniest city on the coast, we have 280 sunny days a year, and anapa was not always a resort, 2,500 years ago, it was a greek city- polis and lived here. greeks, and there are excavations here, of course, right here on the central embankment there is

an archaeological museum-reserve, which has the same name as the city of gorgipia, these are the same times that there were ancient greek settlements in crimea, everything is correct, yes, that’s right, all the cities of crimea on our krasnodar coast were once greek, in what year the city began to be called anaba, as it is now, well, this is a later story in the 15th century. the entire black sea coast was conquered by the ottoman empire, that is, turkey, and the turks built their fortress here and called it “anapa”. how is anapa translated from turkish? the word anapa is translated not from turkish, but from adyghe. translated, it means the edge of a round table. the indigenous inhabitants of this land have always been the adygs, circassians, as the turks called them, they called the cape on which the turks built their fortress. alexander, is there still

a greek diaspora here, maybe there is greek cuisine? of course, we have a whole compact settlement called vityazevo, the greeks live there, and do they make wine? it was, by the way, that the greeks brought the grapevine here to the northern black sea region, and to this day it is very actively cultivated here, it is the capital of russian winemaking, for sure. sash, please tell me when she finally decided to go to the resort? in 1900, it was then that the first sanatorium was built, which the most interesting thing is that until this moment no one came to anapa and did not rest or receive treatment. this area was generally unattractive, but everything changed when the first sanatorium was built here, and its founder is vladimir adolfovich budzensky, he, on his own... money that he took on credit from the bank, built a sanatorium in every possible way and began to advertise anapa

as a medical resort area, and people flocked here to summer dachas and were treated mainly by the sun, air, and the sun finally appeared, and then we thought that we had brought clouds from st. petersburg, which we have in abundance there, i heard somewhere about... there are a lot of nests, this is such a beautiful observation deck, where there are such round holes in the cliff, someone became they are called swallow nests, although in reality there are no swallows there, this is just the result of weathering, so there is incredible beauty there, from there you can see the city from a bird's eye view, the mountains, the sea, the valley, of course, you can get there on foot, well it will take a long time, and i have prepared another type of transport for you, and you go there on mopeds, sasha, thank you very much for a very informative and interesting excursion, be sure to come to our

food truck, try our food, and we will go to see the surrounding area, thank you very much, i will definitely come, goodbye, thank you. simply beautiful, of course, nature - it can really inspire and surprise, very beautiful, mountains, sea, what could be more beautiful, yes, the chefs learned from the guide. that anapa is the capital of winemaking, there are indeed many vineyards in the region, but wine territory is not just

vineyards, but a whole country complex created by the nesterov family. this year , the winery entered the top three national restaurant awards in the south of russia and won in the media choice category. here, right in the open air, you can dine in a wonderful restaurant serving black sea cuisine. we are a restaurant that popularizes local southern black sea cuisine. let's start with. the attraction is a spit of black sea mullet, we will also have quail liver pate, and a small light attraction, if you come to us in the summer, you will go to the sea, pebbles. black sea from flounder and bluefish, there’s no point in talking much here, you need to take spoons and hamster, i understand that it ’s done something like this, it’s very beautiful, zhen, tell me, what’s in the dish? lightly salted red mullet, potato noisette, ginger cucumbers, and in general visualizations, pay attention, you are in the vineyards, a plate in the shape of a grape leaf, and at the same time a russian braid, everything is as much as possible about

our nationality, i really love red mullet, it is truly unique ... taste, i especially liked that sea ​​buckthorn and pomegranate are added to the taste, they give such sourness to the marinated fish, in general it’s a separate pleasure, of course, to eat everything in the fresh air, the red mullet is just super, the dish is just five points, yes, but artyom turns out to have eaten the whole plate, so it’s clear that the artyom ideally, this is a visualization of the dessert, but the pate is made of quail pate with double corn panocotta, because the halo of the main feeding. its corn on top is already so vanilla and creamy, i would recommend you, you know how to try this dish, it’s called the steamer technique, this is when you spread it on the bread and make it steamer, ideal consistency, ideal concept, just like that, wait, look, this is how you should eat like a master in the vineyards, steamer, very good, very balanced pate,

everything is very smooth done, i really like it when it comes to a good texture, i also liked that one of the panna cottas is made from corn. and there is this idea, the concept in the dish, that the quail eats corn, and you added it to the dish, it’s very cool, you’re like that eat deliciously, which i don’t even know if i need to tell you exactly or not, come on, it’s very beautiful, it really looks like real pebbles, the black color is cuttlefish ink, cuttlefish ink, pay attention, there is a fine fraction here, this is powder from black chanterelles, the blue color is powder from anchan tea and we also add beetroot there in order to shade, i just have roots in the arts...

also with morels, morels are also local, local somewhere in rostov and volgograd, zhen, it's very tasty, at the moment it's mine favorite, rapana of simply excellent consistency, delicate morels, very tasty sauce, all this is cooked together and is crispy. there is an element in the form of popcorn from kinuva, yes, mousse from black chanterelles, wow, good, and the locals love aeropans, it seems that i really came up with what i want to cook for napchan, i want to cook rapana, cool, zhen, you are a great professional, great job, when artyom and i are in the morning, it will be difficult for us to surprise the yanavchans, because there are chefs like you guys here, thank you very much, thank you, the most

a cool reaction is when a person cannot forget about the performance. can we say that the viewer has already formed? there was a moment of some kind of slow groping interaction with the audience. people don’t have to accept absolutely everything and agree with everything. tell us about the manifesto, where it came from, what it came from? i have had a lot of disagreements based on this text. it turned out that this manifesto speaks out those things that existed energetically inside. a huge number of people, now you will speak with the voices of the country, in fact in russia has always had much freer circumstances and freer conditions for art than anywhere else, and the theater is a place to which a person should come, come and come, the podcast is on the first place today.

she’s talking about trouble from you, give it to him in the bookstore, but why do i need such a god if he’s against my love, look, masha, look, i’m not a slave now, you’ll have everything, everything you want, you’ll be a robber prince, that you love your slave, while i’m alive, you won’t marry, you’re nobody, keep him, runaway slave, you’ll track down vanya and bring him his head to me, the cathedral, tomorrow on the first, this is a sea battle,

the line burns through, my fight, and kamsai. beloved, beloved, beloved, roads, roads, roads, we run away on different roads, don’t guess about love, i am in happy eyes, we know for sure, the ice will melt, the quiet of midnight and the wolf will sing, a long day, it’s long, so short, to us the heat of dubai, he whispers something, hugging him, the ice melts and melts, you are a sailor, i am a sailor, you are a fisherman, i... eh, take a walk! april 30, on the first. one of the attractions in the vicinity of anapa is

suko river valley. she is all very beautiful, but there is a special corner in her. here, in an artificial lake, swamp cypresses grow. our walk today will take place on the territory of the largest, unique eco-park, cypress lake, well, actually 32. swamp cypress, these beauties that all of russia is talking about are waiting for us today, we will get to them on catamarans, everyone has one question: where did these cypress trees come from, but there wouldn’t be any cypress trees here if it weren’t for the lake, the lake was dug in the thirties last century, with one single... task, i jokingly say that the suko valley, which we visited today, used to be the territory of a kindergarten, so vineyards, vineyards of a kindergarten,

vineyards not a kindergarten, wait, but a kindergarten for vineyards, adult grape stems go so deep with their roots until they find a source of underground moisture, but young grape stems cannot do this, so this territory was dug out in order to be filled with water, and with this water, in fact, it happened... on the dam area is 8 m, but here it’s something average, the average there is about 5-4 m deep, technically it was very smart to create the lake in such a way that you don’t need to bring water to fill it, all rain runoff, any melting of snow of any kind , if they happen to be in anapa, everything goes here. fills, and what grows, what kind of flora is here, mainly pine needles, here we have four varieties growing: tree- like juniper, prickly juniper, stinking juniper, stinking juniper, and

red juniper, well, with juniper you of course i was surprised, you have four species of juniper here, this is only here on the territory of the reserve, yes, of course, there are many more junipers, so that’s where these cypresses come from, unique cypresses grow in north america, in russia swamp cypress is not found in natural conditions, here bam and he... turns out to be in anapa, where from? in the thirties of the last century, a group of scientists came here to the territory of the anapa region, then the krasnodar region was actively studied and it was simply brought here as a gift a huge amount of different flora, including a swamp cypress, was brought, planted with the words it will grow, it will grow, no, no, it has grown, it’s amazing, listen, the water is just turquoise in color, a word about the water, it’s very beautiful, i specially took a glass with me , i’ll show you the trick now. we especially often ask ourselves the question: where does water get this color? lake braudursu lake kiporisovoe are famous for having such emerald, beautiful water, in fact it’s all a deception, a forest

that is choked all year round with... creates this optical illusion, look at the trick, the water is absolutely transparent, this is optics, this is such magic, look, they are in even rows, you see, and they are planted in even rows, remember, what about evenness, here they are a little free, they walk chaotically, if only you came last year when it was especially hot, when there was no water here, you would have seen this beauty, a huge tree trunk, which the higher it goes to the crown, the more, in fact, there is still a huge height under the water, yes, yes, space. anapa is also famous for its dolphins; bottlenose dolphins often swim to the shore; they are not people they are afraid, however, people need to be careful, these are still wild animals, but in the dolphinarium you can swim with the black sea dolphins without any fear, hello, what beautiful dolphins, we can touch them, of course you can, guys, oh, look, yeah, oh buddy, that's how cool you are. you are

so cool in general, sash, what are the safety rules for swimming with dolphins? the most important thing is not to touch the dolphin’s head , be careful not to catch the eyes, do not cover the blowhole with your hand, then you can stroke the back of the tummy, this big white fish, this we have a bubble, a white whale, his name is a bubble, a white whale, he is friendly, very kind, yes, very kind, they love, love to be petted, how many dolphins do you have in general, we have 10 dolphins here, they were all born here, how their name is ours kalypsa this is ours katrin this is vasilisa what if we call katrin or vasilisa

by name? they will react to their name, no, they won’t hear you, they don’t hear us, only ultrasound, where do we start, that’s it, we can put on our fins and go down into the water, that’s it, let’s hold on. it's just some kind of space, really the feeling as if you are loved, this is real dolphin therapy, and not just

divine, now add more. very cool, it seems to me that we need to find a family in life, time to play with dolphins, yes, i agree completely, wholeheartedly, but it’s time for the chefs to remember the culinary battle, they need to come up with their own dishes, artyom and dmitry came to the local market to buy food , and at the same time have a snack, let's eat, at the market, when you're hungry, you can

buy everything you need, they say there are... some insanely cool chebureks, girls, good morning, tell me, is it true that people come to you from all over the country for chebureks, really, let’s try, i’ll have a cheburek with meat, and i’ll have one with cabbage, and let’s try another cheburek, let’s try this triangle , let’s try also with potato liver, your little restaurant has been operating for a long time since ninety-five, i’m stunned, i’ve even been for 30 years, please, this is yours, bon appetit, and give me more, oh, wow, done correctly and the balance and temperature of the broth, lemon , this is really the most delicious the cheburek that i ate is now just without leaves, it’s just fantastic, very tasty, i definitely need to finish it, i’ve decided that i’m going to cook rapana, and i need some vegetables, can i have some fresh garlic, please,

of course. a must, bay leaf is one of my favorite spices, it’s a biblical plant, it’s all... of life, and this is the abkhazian new athos manchit, straight from the new athos, yes, i have to take it, please tell me what kind of shrimp you have here , black sea shrimp, they are still fresh, i look, look, they are moving, yes, yes, please give me a kilo, i need a red onion, that’s it, we’ll do it, please hang a kilo of pepper, the size doesn’t matter, the size doesn’t matter, yes, this onion. i’ll take four of them, yeah, okay, for a kilogram 700 rubles and 300, let’s give us a couple of lemons, let’s throw them in, of course, we won’t refuse, i need butter, you

have a good one, yes, yes, you prepare it yourself, of course, but you can try, and the tastier than in other regions, we have more sun, we have the sea, the air is different, we have good oil, good oil. i need half a kilo, tell me a little about your product, where does the cheese come from, where does the milk come from? well, these are homemade products, we keep our own, we started with our husband, now two sons have joined us, we produce everything ourselves, try this, it’s milkier, yes it turns out, yes, but it’s a small-cut fresh cheese, let me take half a kilogram of feta cheese. about half a kilo of sour cream, unfortunately i don’t have sour cream, separator casts, excellent, just what we need, the chefs haven’t had enough of pasties, they are going to dinner at a restaurant

louis pasteur, this is a place where you can meet friends, listen to music, dance, but most importantly - try a variety of dishes from quality black sea products, which you will have today... the first dish that i will present will be brioche bruschetta with local milk anchovy and dried pelingas caviar are called botarga. hamsa is our black sea fish, which enters the black sea basin somewhere in early autumn and ends at the end of winter. excellent fish, similar to our baltic sprat, but a little more delicate in taste, maybe texture, yes, yes, very good salting, good, good salting, i also liked the fish. andrey, what else do you have for the ambassador, besides salt? this? coriander, this is pepper, this is a leafy leaf, very tasty, excellent, super, i’m glad you guys liked it, next i’ll present it, this is a risotto made from rapan and porcini mushrooms, i generally think that rapan goes very well with any mushrooms, and here chanterelles are also suitable, and

black truffle will go well with rapan, this is a seafood that i like the mushroom shade, we’ve already tried the combination of rapana with morachki, they are with porcini mushrooms, i really like this variation too, the third dish that i want to present to you is two-part, both products are also from the black sea - pelin-gaz and black sea media with broth from ruffed heads. ruff is a fish that is also found in our black sea, it is poisonous if you catch it and take it in your hand incorrectly, it has thorns that can prick you, the temperature can reach 40° for 2-3 days, realistically, but it has a high such a hearty head, so he cooks the broth on it, thanks to it, yes, this is the sea urchin . i really liked the mussels, and i really liked the broth from the ruff. it has a rich, concentrated taste, you feel that , most likely, if it remains and is in the refrigerator, it will turn into jelly, absolutely right, there is a lot of collagen, an excellent dish, a thrill, let's move on, yes guys, and of course for dessert, a simple dish, this is choux pastry with local

products, inside we have feijua mousse, and this is persimmon cream, listen, feiju it feels very good, i’m just very bright, this is a show bun in anava style , clean, broken with... in general, everything that you gave us to try today was all very tasty, and it feels like it was made with great love and kindness, thank you it’s great, it’s very nice to hear such words, i will definitely pass this on to my team, because without them this effect would definitely not have happened, we just wanted to ask you to come into the kitchen so that you could help us a little of your team to make preparations for tomorrow’s lunch, guys with high, let's go, let's go, well, dim, thanks to zhenya, we have red mullet and rapans, i’ll take care of the rapans, for this you need to clean them, igor, you know how to clean the rapans, of course, be kind,

i need clean fillets, thank you, dear, and in the meantime i’ll prepare the porcini mushrooms, they need wash it properly, make sure there are no larvae or worms inside, cut the mushrooms into small cubes like this. and i’ll start by preparing a mixture for my peppers: a couple of pinches of cumin, coriander, lettuce, we also definitely take a mixture of peppers and leeks. we begin to grind the spices until they form total mass, and while i’m doing this, i’ll ask the chef to bake the paprika, boss, leave the green one, the red one, everything except the chili, should be baked on the vine, when the paprika is ready, please cover it with foil, okay, thank you , thank you, i’ll start making eclairs, take milk and water, add butter, salt and sugar, this mass needs to be brought to a boil, then add flour, make the dough properly, then we will beat it one by one , add eggs, now this is the dough you need

to put it in a pastry bag and leave it cool in the refrigerator, this will be a sauce, we have here salted cheese, which we bought at the market, we will have local sweet cream and we will have water, we will break through the cheese, friends, for pickled vegetables we will have green paprika, we will have radishes , cut the radishes into snouts, then peel the paprika, pour marinade over our chopped vegetables and put them away overnight. the marinade is very simple: we took vinox, salt, sugar and cardamom, boiled the base, and then cooled it. we are preparing red onion satay. first you need add olive oil; it is imperative that when you start making satay or frying something, the oil must be well heated. another very important point, if you want your onions to be soft, you need to salt them first. the salt will squeeze out the moisture and the onion will. faster to cook, the onions are already fried, and now we

deglaze them with white wine, i soaked the tomatoes in advance, now we will chop them and add them to our paprika, fried onions, great, add our spices there, cut the paprika, fine salt shaker, take the maximum from lemon, roll it on the board, cut it and squeeze out our lecho, the rapana is already prepared, we washed it well. we cleaned them, now they need to be cooked, for this i will vacuum them first, and then i will cook them using the suite method, the lecho is ready, our mokadami nuts, which we previously cleaned, now we will cut them and add them here, add our secret ingredient, this is literally cottonseed oil 60 grams, now let’s put out the dough for the eclairs, help, friend, oh, dima, it seems to me that we have a great duet, look, oh, and the maestros, starting... now eclairs need to be baked at 180° for 25 minutes. tim,

i'm all ready, how are you? cool, i have almost everything ready too, it turns out you have time to rest a little, great, let's go. a pet can turn even ordinary, everyday tasks into a unique quest. here i am sorting out my dirty laundry. my husband was often at work and i had to take care of the upbringing so that the turtle did not overeat.

he captured the character, he immediately captured the character, it is impossible to play some large-scale person when you are, as it were, the scale of your personality, it doesn’t correspond to this, he didn’t always do it the way the director wanted, amazing hits in the image, here they are the eyes of the philosopher natatos banionis, this is some kind of galaxy, it turned out.

the rest is all you, a dream comes true and does not come true on the window frames are walking and train workers are all for you sunrises and fogs

for you seas oceans flew through even curtained windows. i don’t understand that there can be this crazy person in my head, so, colonel shillov, we have to do everything, you know, even if there’s a devil with horns in front of us, someday all this will end, but maybe we’ll make a joint card, i ’ll send it to vanya, now i’m organizing, according to

martial law, new series, from may 1st on the first. it’s still cool in anapa, they don’t swim in the sea, but the bosses are drawn to water activities, so they put on wetsuits . now they’ll take a plunge, but not into sea water, into the lake, they will master wake, boarding, hello, hello, hello, hello , hello, novel, well, ready to roll, yes, super, let's go, i'll tell you everything, here there is an electric traction that pulls you directly, it is very powerful, so we'll all have to cope with this and learn how to skate, so... well now we'll choose a board that fits the size, put on vests, a helmet , let's start, who's ready to jump first, let's do it like a man, great, super, i'm first, tell me how to skate , first time person, what do you recommend, and you skated or boarded, and i rode on the subway, stood

like this and caught a car perfectly, that is , everything is fine with your balance, the main topic here is balancing, the main thing is on the board relax a little, that is, not be constrained, not be like a stone. yes, that is, if we stand sideways on the board, by the way, which foot is your leading, left, right forward, left, left forward, your left too, great, the whole body stands on the board, we don’t stick out anything, not anywhere we don’t bend over, our arms are practically straight, half-bent, that is, we basically never pull our arms towards us , that is, they are practically straight, we hold on more with our left hand, if we have a weak left leg, that is, we stand sideways, yes, that is, then we are pulled sideways evenly , we roll well if we pull second, with the second hand on the right shoulder, then we will be turned around, yes, most likely we will fall, let's go? well, dimon, come on, knees towards you, yes, the board is just out of the water, that’s right, arms are straight, let’s go, turn around, now

i’m turning the board in that direction. excellent, excellent, excellent, handsome, generally good, super, great, just straighten up, straighten your shoulders, you should have put feathers in your mouth. but the water gets in, so well, fix your legs normally, try to relax and it will be a hall, let's go,

get up, get up, get up, get up, get up, great. everything is calm, oh, swim up to the rope, grab hold, relax, that’s right, thank you very much, the most important thing is that you tried, i but it turned out great, you did it, i just need to train more, and maybe if i come to i’ll be there for you in the summer, in shorts and as if i’m squeezing you, this is all an unusual feeling, of course, it’s all so simple, but roma. we cook much better than we ride on a board, so come to our futruk, to ours, we have delicious food for you, i’ll be glad, it looks like chefs invited to...

dear ones, you have a very hospitable, very beautiful, very tasty city, as it turned out, thank you very much, we tried great products, we were in cool restaurants, and we prepared a very tasty dish for you, i prepared it for you today salad with red mullet, we took two types of peppers, marinated one pepper, smoked the second on the vine, prepared pickled radishes, made feta mousse, we will serve it with fried shrimp, your small sea shrimp and red mullet, we called it red mullet, i bought very tasty eggs at

your market, butter and prepared french clairs, filled them with tender rapana from the black sea, added porcini mushrooms and excellent red game, i’m sure it will be very tasty for you, hurray , hurray, comrades, hurray, i called this whole beauty of the resort raban, hurray! i returned to my childhood, when i swam with your dolphins, i had incredible pleasure, i ask you to try our dishes, i hope you will enjoy it - it’s great, but the energy that a dolphin gives is simply priceless, hello guys, i really love cooking , i i think everything will be very tasty. you described everything so well, i can’t wait to try it, bon appetit, thank you very much, we invite you to the kitchen, first the kuvar

school, then to us, hello guys, how are you in the mood, great, we remembered your excursion when we were walking around the city, very i liked it, your city is beautiful, please try our dish, mullet, i really liked it because of the combination of vegetables with this mousse and seafood, crispy shrimp and red mullet. it was just so amazing, i liked it in a thousand ropan very eclair itself, it was very soft, inside the eclair there was a very delicate rapan, it was very tasty and harmonized well with the rest of the ingredients of the dish, here in anapa i went to almost restaurants in general, to cafes, there is nothing similar to have drum in the eclair - this is a summer thing in our city, and i am a connoisseur of red mullet, my grandfather was a sailor there, so this red mullet was simply fantastic. i especially liked this white cloud with frying, it was incredibly tasty, i want more, guys, very much

i want to try, here you go, you're in pain, good luck guys, thanks guys, hi, hi, we tried that. with me everything was more gentle, but you saw our professionalism and anava hospitality, and now let's look at your guys, please, bon appetit, thank you very much, very tasty and quite an unusual combination of ingredients, i have never tried this, and the chef really, i was simply incredibly surprised, to be honest, i’m not a seafood lover, but i really liked the combination of seafood, frying this white sauce, it was

very tasty, it’s just love at first sight, i think i’m a fan forever now, dima and resort rapan is something, it’s better than any love spell, it’s so cool that it makes me scared for the result, and it seems to me, with vegetables, peppers, with makodas, the combination with these crispy shrimps is simply divine, so at least it will definitely be yakya. chef, thank you, the collaboration between black sea shrimp and baraboli is absolutely amazing, a combination of local oropan, which is rumored legends for a moment with porcini mushroom. very tasty, in general, thank you for the work done, great job, we are very happy, cool combination, rapana, cream sauce, mushrooms, such a balanced dish, very

cool olech, delicate mousse. mullet, in general , all our products are understandable, but in a new taste, everything is very cool, thank you, thank you, thank you, it would seem that ordinary products are very familiar to us, mullet, arapans, we eat them every day, but you served them in such a way us in an unusual way, that a combination of different the texture turned out to be just amazing, really, you cook just great, it’s better than riding a vikboard, thank you very much for the invitation, i’ll tell you today. terrible secret, i don’t eat fish at all, but today it would be very unwise not to try the masterpieces that you have prepared, and you really opened black sea cuisine for me today, no matter how strange it may sound, for a local resident, thank you, thank you, guys, let's go vote. i vote for red mullet, very

tasty, spicy, elegant, thank you, me i really liked both dishes, but i’ll still vote for the resort rapana, yes, but i liked the red mullet more, we vote for rapana, because the mullet was a little bland, and i would also like to give you these wonderful souvenirs, thank you for the souvenir. we will definitely improve the red mullet, thank you, thank you for the goodies, the rapan was very soft, unique, but we give a like for the fish to the red mullet, everyone voted, guys, yes.

when we go, let's count the likes, artyom, how many votes do you have, i have 26, i have 26, on thank you very much, you have a cool sunny city, it gave us a lot of emotions, it was very cool, friends, thank you very much for the warm welcome, you are a super audience, we were there. it’s nice, but it’s time to move on, but we ’ll definitely be back, today there was a battle between two legendary black sea products, salad with red mullet versus eclairs with rapana, no one could choose, it’s a draw, dammit, what a gorgeous city, and what a luxurious finale it turned out, come on let's paste the coat of arms of the city of anapa, put our signatures under it, what a beauty,

yes? gilinzhik is already waiting for us, let's go, let's go! hello, there is a news release on channel one, in the studio maxim sharafuddinov and briefly about the main thing. combat work around the clock, night hurricane strike on the command post of the ukrainian armed forces and direct fire from bmp-3, chronicle from the front line in footage from.