i immediately draw your attention to the fact that there are some very long elements, was it really convenient in practice? it’s great that you pay attention to this, because the men’s suit mirrors the women’s, and also the women’s is reflected in the men’s, through this suit we can already talk about philosophy of the people, here there is a single gender, this equality is read, i don’t remember that the person who dressed the royals worked on my appearance , and filmmakers often turn to madena. to choose the right image for the heroes, i think i got into good hands, this shirt will suit you great, a chic shirt, yes, a classic one, taking into account the fact that in a man’s suit you could do absolutely everything, and dance, and fight and feast, i think that the classic image will be very useful to me, great, then i will suggest you look at this circassian coat, an important accessory is always this caucasian belt, the bashlyk is an integral

part of the caucasian national costume, well, all that remains is to try it on, they say that the burka replaces the house for a horseman, the bed, when necessary, warms, when necessary protects from the heat, oh, i would also like a boot and a circassian coat , that’s all, a full set of caucasian costume, that’s...

what is difficult to determine among them is who is kabardian, who is balkar, who is russian, i am a balkar by nationality , i myself am kambardian, bulgarian, i am kabardian by nationality, i am ingush by nationality, russian, half kabardian, half russian, more than 100 peoples live in kabardino-balkaria and, apparently, these are some of the most ancient ethnic groups on earth. scientists

believe that their ancestors came to these places more than 6 thousand years ago, but at the same time all the peoples of the republic preserved their culture, the originality of traditions, the main one of which was hospitality. you looked at the lives of your own. my name is evgeny krivtsov, see you, as always, at the first.

friend, thoughts, idle, my inkwell, my varied age, i adorned you with you. alexey alekseev! new northern cuisine! hi all! my name is alexey alekseevich! i am a chef owner of a wu tourist restaurant. welcome to the kitchen of the future! behind alexey's back, internships and work as a chief in michelin-starred restaurants in barcelona, ​​helsinki, copenhagen and madrid. in 2022, alekseev

himself became a restaurateur. the futurist restaurant is the author's modern european gastronomy in our interpretation. we are thorough. we select every detail, everything must be at the highest level, very aesthetically pleasing, in the futurist restaurant we do not prepare a classic dish, we rethink the classics and prepare the food of the future. this year, the futurist took twentieth place in the ranking of the best restaurants in russia according to "where to eat russia", and his chef's concept received palm branch of the restaurant business. and this is not what the classic fishion chips dish looks like in my reading. where instead of fish there are specks, instead of potatoes there is parjim fries. alexey became chef 2023 according to the version that is where in st. petersburg, and received the title of breakthrough chef of the year. in march twenty-fourth , alekseev’s new restaurant inner opened. alexey alekseev.

the future is already today. marina naumova. she is also chef marusya, an absolute expert in caucasian cuisine. i'm marina naumova, chef marusya, co-owner of the brand chef of chef restaurants marusya and kondal cafe. welcome to hospitable georgia in the center of st. petersburg. marina brought her native georgia a gold medal at the world culinary championships. in 2008, she moved to st. petersburg and easily conquered it with the help of khali. in my restaurants i cook classic georgian cuisine, because i believe that there should be chefs who will preserve history and traditions. naumova, a nominee for the where eat competition, chef of the year 2018,

and her khinkali restaurants and cafes in 2017 were recognized as better in the northern capital than me i like georgian cuisine, it’s so... homemade, appetizing, large, i always say, the mouth is happy with a large piece. chef marusya teaches at a culinary school and has broadcast more than 5,000 times on radio and television. in his free time , he collects unusual eyeglass frames and magical spices. masha, so, get me ready for the road, you know what i can never do without on any trip, and this, of course, is a set of my spices, these seasonings are the basis of my love potion for all guests. marina naumova, history and traditions.

marusya and alexey reached kamchatka, for the first time in the history of our program they had to fly by plane, but even by air, the journey took 9 hours, during such a trip you realize how... our country, hello, tatyana, hello,

hello, glad to see you , especially in this wonderful place, incredible beauty, it’s just that this is actually my second time in kamchatka, i’m very interested in why the city. called and you don’t know marus? i don’t know either, although this is the third time i’ve arrived here, well, this is such a wonderful story, it’s connected with the expeditions of vitus bering, who came here on two ships: st. peter and st. paul. the city was named precisely in honor of saints peter and paul, who turned out to be the patrons of ships, and now they are the patrons of our city, every year october 17 is the date of arrival. by packet boat, we celebrate the city day, but it began with a tiny village. ivan yalagin, the envoy of vitus berring, not only saw this beautiful bay for the first time, described its features, beauty, measured it, but realized that this was the best

place where the expedition could stop, and then gradually a city begins to grow from this place. does the word kamchatka mean something, is it somehow translated? from a field academician who studied the history of our region, he indicated seven different hypotheses as to why it is called that, but most often it is believed that one of the first... itself is unusual, but what plants grow here? probably not typical for

our st. petersburg, but northern city? the first is the so-called decoros, those plants that have always been here, a huge number of berries, shigsha, blueberries, honeysuckle, raspberries are widespread, and what crops are grown? before the russian cossacks came here, the indigenous people here knew nothing... the exploits of our residents of petropavlovsk during the great patriotic war required the quick

construction of a port to receive cargo sent to vladivostok, some cargo came from the united states of america via lendlease, and for all this work, completely different capacities were needed, and people had nothing but their hands, a shovel, a pickaxe, yet they did it all in 2 and a half years, and now... you see, what a beauty, a little further there is a marine terminal, we once had a passenger shipping company, and we hope, after all, that with the development of tourism it will also resume, and you can go from here along the coast of our peninsula, great, i would with pleasure, i would too, the kamchatka peninsula is part of the pacific ring of fire, it is the world center of volcanoes and geysers. of course, the boss can’t climb klyuchevskaya sopka, the largest volcano in eurasia, but you can go to the volcano museum,

it was created by enthusiasts, a married couple samoilenka. the main question of volcanology is not when it will rush where to run, but why and why do we need this beauty? and the main answer is, with the help of volcanoes, with the help of eruptions, with the help of steam and fumaroles that come out from there, our planet makes us a home from the inside. equips it with water, equips it with air, and with stones at the same time, it is more important for us that water comes out of there, every erupting volcano, well, throws out 10 to 20 thousand tons of water to the surface of the earth every day, that’s almost 1-2 centners per second , all this turns into the clouds, into the snowflakes, into the rain, fills the ocean, and then, strangely enough, goes back deep, deep underground to return again through the volcano, this is what they do, this is their main task, i didn’t even... imagine , that volcanoes carry such value for our planet, these

stones that fly out from there, flow out, roll out, they contain, in addition to all sorts of minerals, the same gases that set the volcanic machine in motion, some of them have long lost them during eruptions, and some still keep them, we have there is an opportunity to get them from here, small white grains of sand begin to click like popcorn expands three to four times, this is the expansion and release of volcanic gases that were locked inside the minerals, and the heat again brought them to the surface, it’s just light, yes- yes, yes, yes, it has become light, like popcorn, but it’s true that it has a temperature, and unlike popcorn, it’s 700°. can you touch these stones? it’s possible, they were born in different years, let’s say the one you are holding in your hands was born in 2013, here this is, well, probably 80 million years old, right? pay attention to this stone pie, i picked it up on a volcano crater on a pusher,

and it suddenly crumbled inside, i discovered sandstone, he took this sandstone, that is, he captured it with lava from not just from under the volcano, but somewhere from a depth of several kilometers, the age of this sandstone is maybe 15 million years, this crust here, it was born in august of 1975, so here we have a gift straight from the bowels of the volcano, you can touch and evaluate the canopy of the earth’s mantle, she de... our whole land, that's it this is the main ingredient of the entire volcanic cuisine, it is from it that granites, basalts come, everything that we use to build either a beautiful house or to clad a metro station, but the stones are quite heavy, they are all completely different, that’s how it happens, for some reason, when this stone rises to the surface,

it begins to evolve, it begins to live, first of all, it meets water on its way and begins to interact with it. if we cool it quickly or make it very thick, then it will harden like caramel, we will get obsidian, volcanic glass, very beautiful, and you can make jewelry out of it or like dragon stone, arrows, knives were made from it, back to the very dawn of humanity, but if this molten mass suddenly... . carbonated, it happens, then it foams , it begins to turn either into such a basalt foam, or into pumice, pumice is a light, foamed glass mass, turned into a soufflé, or into meringue. volcanoes are the creators of special soils, on such land special berries grow, volcanic ones. in

the museum's cafe you can try jam from honeysuckle, shiksha, klopovka, blackberry, and blueberry. bookworms, individually these berries can be found in other regions of russia, but so that all together, this is only in kamchatka, the chefs washed down the jam with volcanic coffee. after such a culinary pause, they remembered that they needed to have lunch and went to the local kitchen restaurant. here you can try dishes made from elk, bear, hare, and a variety of seafood. so. you won’t find a menu like this anywhere else, let’s get started with appetizers chivity tartare with pumped up eggplant cream with pickled wild garlic local kamchatka eggplant local locally produced local yes hothouse because the climate is so hot yes yes harsh combination chivichi eggplant is very interesting and actually very

balanced, i really like wild garlic, i would never i couldn’t imagine connecting. with wild garlic, so very tasty, the next dish we will have is kiwi chili crab salad, we love crabs, i heard about kiwi, this is a very interesting combination, kiwi speck, i have never in addition to kiwi, there is also coconut milk, this white snow is coconut milk, and the dressing in this salad is lime juice, wusor sauce, sesame oil, olive oil, amazing, very tasty, and a very interesting combination with kiwi with snow from coconut milk cools this warm salad, i would definitely... i would come back for it, well done, sasha, and this is a good indicator, fly 9 hours and return for the salad, then i want to provide you with a little-known cap, a relative of sea bass, served with puree from rootselya, with sun-dried tomatoes and zucchini noodles, you can call it that, you dry the tomatoes yourself, yourself, yes, sash, as you can see, i finished this dish in an instant, incredibly

tasty fish, fatty, cool texture, you i fried it very well, i like the crispy skin, your own tomatoes are of the highest quality, i give five points, i will directly confirm it too, because it is very tasty, i always like it when there is fish on the skin, when there is a crunch in it, it’s amazing, yes, additional texture crunch is always a plus dish, i want to provide you with a sweet dessert, the gull's nest dessert is called, the egg itself is made of white chocolate mousse, the center and yolk are respectively, this is a spicy orange juice, a very tasty dessert for... i really love such desserts, thank

you great, sash, i was completely delighted, indeed, local kitchen, we are waiting for you near our futruk, where we and... will prepare our dishes from local products, i will definitely come and maybe i’ll open something new for you, thank you, sasha, story its incarnation in the blockbuster of the first channel , union of salvation. for some reason, the pekovrists thought that they knew better than the emperor what russia needed, to take troops, go somewhere outside the city, become some kind of camp, but the conspirators themselves were unable to clearly formulate what the plan was , nikolai understood the dilemma well, they want to make me... a tyrant or a coward? who is this man? the one who twisted the reform or the man who saved from bloodshed? and this famous question that the emperor asked pushkin, what would you did, if december 14 2

hello, tamara vitalievna, i think that oleg has already forgiven me. i have not forgiven and will not forgive. oleg, i need your help. duty officer, outsider in the unit. what's happened? it's because of her, right? leave him alone, okay? we love each other. come on, don't meddle in your business. it's a howl. and in russian, vitya, i left for finland, already pregnant, and didn’t tell him anything, and that social

services took him away from me, they accused me of suffocating maternal love, they took him away from me because i loved him very much, one chance for three, premiere, tomorrow after the program time, oleg, i need you to go with me to finland, claim your rights to... why should your sons of kograd fronk come home, let’s keep the victory for you, i’ll come hot. oh, andryusha, should we be sad, don’t hide the harmonica, play all the music, 3303

nights and sunsets, 333, we want to know the joy of life, we friends, there’s no need to calm down, play, play harmony in the kremlin premiere on russia day on the first. yes, my russia will say yes, and we are united forever, like the sun, air and water, all together, the most russians, i will rinse the delicious soul. let my heart ache for those whom i don’t ask, breathing to you with a wounded heart, yes, this is

my fight, for the latter my pain is bad, even if my pain is bad, until it goes out, my heart beats and i’m alive, on the banks of the ice-free ovachinskaya bay, the second largest bay in the world, behind it is the pacific ocean. a huge number of tourists from all over

russia come to petropavlov and kamchatsky for boat trips and incredible fishing. three brothers rocks, the visiting card of the city of petropavlovsk-kamchatsky, is a natural monument of regional significance. marked on all navigation maps since 1712, there is always some kind of legend, and there is a legend that in ancient times a huge tsunami wave rolled onto the peninsula and washed away local settlements, three native brothers came to the defense from this wave, and from this they were petrified throughout have been protecting the ovachen bay from sea disturbances for centuries. andrey, it’s very beautiful, and what kind of birds live on these, mostly the brothers live on the little gull, cormorant, guillemot, also the underwater world is very fascinating, sea hedgehogs, crabs, andrey, do i understand correctly that this is ovacha bay, and this is the gateway to the pacific ocean, yes, you understand correctly, we are with the lighthouse, we are with the nameless one, in about 10-15 minutes we will go out into the quiet ocean.

we approach kekur-guard, kekur-guard is a separate rock in the sea, the island of old men itself, it is 147 m high, half a kilometer square, named after the old bird, the bird is listed in...

go to kamchatka to see such beautiful places , i literally keep my feet on my feet so as not to fall from this beauty, like at least a fence, i definitely don’t want it, this is what we have, this is a sentry kekur, this is the second tichi market, tichi market, how beautiful! we approached a lying sea lion, look, the males spend the winter in petropavlovsk, the females leave to raise their offspring on the commander islands and they all gather here in the spring and then they will go to russkaya bay, there are

so many babies. yes, there are kids there, pay attention to how many there are in the water, yes, guys, we have arrived in the bay, it’s quiet, here we will now have a fishing trip, we will fish with chicken gizzards, please take fishing rods, already everything is ready. and you don’t need to cast anywhere, we lower it under the boat, set it up so that i catch it and faster than alexey can do it, he knows how to fish, unlike me, i don’t want to be no match for him, but what kind of fish, flounder is usually caught here, sometimes a mentai comes across, and you can catch a crab, usually, you want to catch it, you want to catch a goldfish, oh, so up, raise

the fishing rod, down, lower it, twist the fishing rod up, oh, my, here you have one for two, like mouse and i together, though one for two, in the ear you add it, no, for our fish soup, chef alexander will show you everything, we have kizhich today and a little cod, we can fry flounder or sashimi, why exactly. the most wonderful thing is that i even got a good broth from it, it’s fatty, for fish soup, the idea is to cook fish soup, what else are you going to add to it? potatoes, onions, carrots, of course, pepper, salt, bay leaf, for taste i also add tomatoes at the very end, this is what i will take into account, what a romance it is on a ship in the pacific ocean, this is only possible in kamchatka in such the most beautiful places? bon appetit everyone,

enjoy, enjoy, oh-oh-oh, oh, you could do this, i saw how sasha prepares fish soup, in fact i have a recipe, now i need a boat, a little pacific ocean, and i can make this wow, don’t fill yourself up too much, we still have dessert, wow, here it is, here’s a kamchatka dessert. snow crab. sasha, are there any secrets about how you cook crab? we cook crabs in sea water, without anything, without salt, without sea water, sea crab, everything is delicious, everything is like that every day, yes, as i understand it, all summer, every day, all summer, you’re lucky, lucky, maybe we’ll move , come together more often, good idea, i like it, the chefs will remember this table with crabs for the rest

of their lives, in st. petersburg they have crab... it’s a pleasure dear, let's see if there is the same wealth in the local market, my hands are already itching, i want to cook delicious food, i will directly support you, i really love seafood. wow, there's an abundance here, well, i'll look at the poultry, maybe i'll study some meat, and i'll try , in turn, to show the fishermen the fish in a new way, good luck to us for now, good luck, i see you have chickens, gherkins, and how much they cost, 450 rubles per piece, we can bargain, we can, we can, because i will need at least 25 pieces, 400 rubles each, they say. ok, great story, what kind of caviar do you have and what speck is it? so, what do we have? very tasty, oily, salty, chum salmon will be fatter, it’s like

butter, fatty, fantastic, and sockeye salmon will be, it will be dense, i’ll turn around, i’ll take perhaps a kilogram of whale, and please, i also need a commast kraal, 460 g 6,500 kg, let me take it. these are local wild garlic, local kamchatka, yes, let’s take about eight of them, yeah, it’s very different from caucasian wild garlic, i’ll need young garlic, just give me 100 grams of onions, green onions, kenza parsley. what kind of halibut do you have? bluefish - this kamchatka lard can be called deep-sea and fatty halibut. please, this is the halibut fillet, and i will also need coho salmon, if you have it, cod and kelp. of course,

we’ll give you everything now. do you have flour? eat. give me 2 kg of flour. i'll need some more margarine. a pack. 200 g is desirable and i also need dry yeast, excellent 420 rubles. thank you, good luck! the chefs continue to get acquainted with local restaurants; in the artcafe quarter you can try all local products; the exquisite stylish interior is another feature of this place. i would like to treat you to alenina he, this is my signature dish prepared using korean technology, and i would like you to appreciate this dish . kamchatka venison differs from others in that it does not have such a pronounced taste. deer, and most importantly kamchatka venison in that it is very rare, very tasty and kudjutkimchi gives such an interesting brightness, i really like it, i like the combination with

noryu, i like the spice, but i generally like spicy dishes, so for me it’s just very tasty, far eastern octopus, we prepare it according to the classic principle, first we beat it, then we scald it in boiling water, in broth with... and put sous vide for 7 hours, serve it with potato dumplings, there are two sauces, we have pumpkin puree for the dumplings, the second sauce, this is what the japanese taught me, it is based on olives with butter, as i understand it, kelp powder, yes, that ’s right, i’m used to always trying separately and then combining everything, very good pumpkin puree, pumpkin gives the dumplings a certain sweetness, this also plays very well, sauce of olives and capers complements perfectly. such a classic story in fact, just put together differently, but i think the dish is excellent, well, i’m ready to taste the next dish, i’ll also have mirengolet with local berries for dessert , kamchatka honeysuckle is strong differs from the milkweed, which grows on

the mainland, it is considered endemic to kamchatka, very tasty cream, amazing, this dish is clearly my favorite, very balanced taste, very cool sourness, it all goes well together, and the acid neutralizes the sugar. marusya, i don’t particularly like sweets, i’m not a sweet yazhka, i can already see, it means you definitely liked it very much, since you eat, chef, thank you very much for this lunch, i had a lot of pleasure, we have one question for you, we need make preparations, and i really really want to get into your kitchen, i’ll be glad to see you with my fighters, we’ll help you, that’s all. so what are you going to cook today? i will cook the fish soup, because i see it, and what will you cook? i thought that there was a lot of

crab fish here, and i thought, let me make chicken with wild garlic pie, after all. wow, this is very tasty. well, let's get started, then, yes, i'll do the halibut, to be honest. i love cutting up fish, it’s such a meditative process, when i cut up fish, i feel like a surgeon, now i’m baking all the bones that i prepared, king crab, coho salmon head, salmon, halibut. bake the cod at 180° for about 15-20 minutes, then send it all to cook. so, i took margarine, added milk and heated it to a temperature of 36°. while my milk temperature is rising. i will mix the dry ingredients: flour, salt, dry yeast. so, i'm adding water here and i'll start kneading the dough. now i'll take some vegetable oil. i'll mix it in a little, the dough is ready, it's just

delicious, i'll need disposable bags, i'll cover the dough end to end and put it in a warm, calm place, and i just had baked fish bones, crab phalanges, i put it in boiling water, the broth will be very tasty, rich, well, of course, it’s a snow crab, now i’ll get to the hooks, i’ve already prepared some of the chickens, then i need to beat ours... we beat it in order to level it to the bone, you can’t beat it on the back, so we’ll do a massage with oil and salt, and then i’ll send it to the oven to sunbathe, i want to give the broth a smoky flavor, we took birch, we start the fire burn, wow, what a there will be beauty now, everything is sizzling, seething, wow, the aromas of kamchatka and... we continue our fiery show, now i’ll start making the filling, and

for this i will need the cheese itself, here i chopped green onions, cilantro, parsley, add it here, then i add chirimsha and mix it all thoroughly, according to tradition, kukha is served with rasigaya, and i took the bresh from sasha, i will fry it in butter, put a little red game on top and it will be great. accompaniment for my smoked pacific fish soup, i rolled out a small diameter of dough, and now i’ll take the filling, exactly the same amount as i start to assemble the dough, sprinkle a little flour, and now i’ll roll it out a little, i definitely need to make a hole, because the air will accumulate, the cake will breathe and you need to let it out somewhere... get some steam, like volcano, it will be kamchatka, straight, then i will apply

slime on it, which i made from a whole egg with the addition of milk, sprinkle with a layer of cheese, no need to read 200 volumes about russia, visit. one concert of the beryozka ensemble, the audience kept saying, well, that’s how they are, they don’t walk, they float, it’s always a mystery, and it’s your secret, and the secret is not revealed, no, folk character dance in the form in which we teach is not taught anywhere in the world, that’s how it is, sometimes you have to work, it’s dancing for the viewer, it’s smiles, oh, field, field, finds out that the ring romance of prima birch and solis moiseevsky, and

naturally, this is a scandal, this is a nightmare, these are screams, you will be my wife, now we just remember goosebumps, and of course, i said yes , birch, beauty in russian, today on the first, welcome to the evening.

when he ascended the throne, he made a promise that with me everything would be like with my grandmother. catherine the great did not hide her desire to pass the throne to her eldest grandson. in history, as the blessed alexander, reformer, favorite of the people, savior

, he will spend a quarter of a century on the throne and enter the fatherland. bonoparte's victorious march across europe was steadily bringing the clash with russia closer. therefore, the central event of the vanyali kingdom.

attractions of kamchatka kholaktyrsky beach, the pacific ocean, dormant volcanoes, and between them black volcanic sand, beach - famous surfing center, the best time for this sport is from mid-may to early october, guys, hello, the ice cream is crazy,

kamchatka, summer, pacific ocean, i don’t promise that everything will work out, but i hope you... learn from me, i'll try, class, let's go, quickly, lie down on the boards, the first thing you and i do is to feel the tail of the board with the tips of your toes, as soon as you feel this, then you are lying in the correct position, in the lying position, you should use your hands place yours under your chest and straighten your elbow until straight joint, while always looking forward, surfing is still not skating, i’ll disappoint you a little, but the paddle fits, hands under the chest, deflection, let’s go, okay, cool,

thanks, cool, i did it, i never thought that? so difficult, the water is actually just sparse, but so pleasant, in short, emotions are overwhelming, this is a very cool thing, thank you very much, see you again, we will be glad to see you again... on our kholotyrsk beach and we are sure that you will already arrive with a progressing surfer, already standing

the silver devil is fully on the wave , now the chefs need to catch the wave in the culinary battle, early in the morning they and the support group are carrying preparations from the restaurant, all that remains is to finish the dishes and put them on plates. the desperate side of the far east starts with you , russia storumka common far east, russia starts with you. kamchatka, this is the third time i’ve been to petra-pavlo with kamchatka and

every time i admire it, as if i had come to you for the first time. such views, such volcanoes, the pacific ocean, the atmosphere is incredible, and now we are ready to show you kamchatka to our taste. i prepared fish soup for you according to my own recipe, i have fish, crab, caviar, kelp, and birch logs, i called it quiet volcanoes, of course i am delighted with your fish assortment, but it seems to me that you eat this every day, in turn, i decided to cook chicken, was inspired by your wild garlic and complemented the chicken with a pie. wild garlic and decided to call this dish peter and paul bird of kindness, i hope you

are hungry, let's go feed, let's go, hello, hello, something new, that is, we are usually used to it

, thank you very much, oh, well, it’s fish right there, red salmon, you can clearly feel the taste of crab, the crab is a very tender tomato, it all sets off, a very light, pleasant soup, the bird is very tasty , great, good. prepared quite skillfully, done in georgian style, well fried with herbs, and the wild garlic gives off its notes very strongly, a very tasty pie, wonderful, just a combination of wild garlic and cheese, i tried this for the first time, wow, the combination is also unique, we don’t cook like that, plus seaweed, well , we usually cook it with fish, it really sets off the flavor, it feels really wonderful after that, it’s caviar with bread, the dancing was just a charge of energy, you and i even

blushed ... the crab really liked that seaweed was added, it’s just like ours, in komchatka style, the chicken was unexpectedly very decorated with wild garlic, let’s take note, of course, in kamchatka we love flour, well, it’s good for us, it gives scope for imagination and your creativity, imagination in execution of fish soup with crab - this something crazy, very tasty, and a pie, i need your recipe, there will definitely be one. urgent, this is divine, real creativity. your quiet volcanoes have awakened, filled with

such inspiration and such truly oceanic magic. your peter and paul bird of goodness turned into just a bird of happiness, i liked that such a relatively fatty taste of my products was balanced by tomatoes and i really liked how the wild garlic played in the flatbreads, i really enjoyed both dishes, especially the fish soup, it was very laconic, the broth was very rich, the balance of taste is just the same, everything went really well, chicken, i really liked the combination of chicken with wild garlic and pie. the flavor was simply divine, i tried the pie, the combination of chicken and wild garlic, really tasty, with regards to the fish soup, the combination of crab and tomatoes, i liked it, interesting, thank you, in general , as a big connoisseur and lover of seafood , i just licked my fingers, it’s some kind of magic, i guess i live near the ocean, and i adore all seafood in general, the fish soup is amazing, the chicken is simply beyond all praise,

very tasty, as if the gods gave us lunch today, thank you. thank you, thank you, the chicken was simply divine, well, sorry marusya, there was also fish soup, thank you, i really liked your dishes, but i want to give my vote for the bird, it was beautiful, juicy, delicious. everything was very tasty, the bird of happiness just visited us, but my heart was still given to the soup. thanks to the chef for visiting our region, feeding us, tasty, satisfying, but i prefer the crispy chicken with wild garlic, awesome flatbread, pie, what was it, but it was very

tasty. well, i have 22 votes, i also have 22, kamchatka, thank you very much for your hospitality, for these beauties, for this ocean, for these volcanoes, for this goodness, for... this art, for this beauty and hospitality, thank you, today we fought with ha and chicken, it was a draw, the bosses don’t want to leave kamchatka, there is still a lot of interesting things here, so the journey continues. excited by the excitement of life

, leaving the path of error, i yearn with my heart to rest, and near you, my priceless friend, for the poet’s anniversary. hello on the first channel news release in the studio maxim sharafudinov and briefly about the main thing. fpv drones in action. the task is to prevent the enemy from even raising his head. the round-the-clock combat

work of our operators. and the zaktor crew is guarding the sky. two against cruise missiles.