well, in the winter i pay for heating, the most i got was 2 months at 26,000, these prices made my blood pressure rise, it’s time to visit maya, who claims that the klopovka berry can lower it, may, good morning, good morning, like the klopovochka he’s doing great, i can try it now. god, how sweet it is, oh, sour, you’ll bet you haven’t fainted there yet, we only worked on the island for a week, of course, that’s not enough, but we couldn’t leave here without seeing the white rocks.

but in general now it’s like with the tourist flow here for this rupa, it has increased recently, or yes, yes, due to the fact that it is beautiful here, the eye is pleased, but such beauties, no, i never cease to be amazed, to be honest, alexander mazhaev takes tourists to the most beautiful places on the island, on average how much does one tour cost? how much does it cost to charter you on average a full tour somewhere around 40-50 thousand tour 3-4 days, not cheap, but the white cliffs are worth it, you think there’s ordinary sand under my feet, but no, look, it’s... no

to the magnet , all because iturub sand contains particles of iron, vanadium and titanium, it is known for certain that samurai made their swords from this island sand; titanium and vanadium gave the blades strength and lightness. the white rocks are another miracle and wonder. over millions of years, time, wind and water have turned them into real works of art with bizarre gorges and canyons. what place here on the white rocks is a must-visit, to say, i was on the white rocks, of course, this big canyon, the most interesting place.

interestingly, the white rocks are made of soft pumice, it is easily washed away by water and blown away by the wind, so the appearance of this natural masterpiece is constantly changing; if you come here in a year, everything will be completely different here. well, that’s it, we are at the very top, i can now responsibly say that i was on the white rocks, this view is just some kind of dragon ridges, i don’t know what else you can call it, but it’s incredibly beautiful.

still on the mainland, but this is generally a relative, kind, frank, and god forbid we find so many beautiful places here, but we are not as targeted as in other cities, but we we are moving forward, and this is already success, honesty in the main, but there are honest people here, you can hardly find lies here, and turup, it is the best, it attracts with its atmosphere and nature, you want to come here again again, one interesting legend about the appearance of the kuril islands: when -here lived a powerful titan named magok, who had a daughter, kurila, who fell in love with a young man named sakhalin. their love ended tragically. magok was against this relationship and threw lightning at sakhalin. kurila covered it with her body and crumbled into a thousand pieces. this is how the kuril islands appeared. there was no limit in the mountain of sakhalin and he still stands at the remains. to my

beloved, a sad story, but beautiful, just like the kuril islands, my name is evgeniy krivtsov, this was the life of my own, see you as always at the first.

is gathering, hunting and farming. now we will prepare murmansk scallop with you, that is, hunting, cauliflower, that is, farming, sour cream from pine nuts, and gathering. this is an incredible combination that you should definitely try. evgeniy started in his native gelendzhuk, then

trained in china, and in 2018 moved to moscow, where he heads the kitchen of several restaurants of the folk team project. we don't see any bubbles. here we saw bubbles , please, gypsy, chef of the year according to the palm vet award in the restaurant business, he is a speaker at the gastronomic forums feast, chef's breakfast moscow cake show, in collaboration with michelin-starred chef adrian quetglas, they are creating a menu for the first spanish-portuguese restaurant moscow padrom. next dish is erizoto, we we use four cereals here at once. the first is wild rye, the second is classic rice, as we use in rezota, this is... roles, millet and bulgur, bon appetit, evgeniy tsyganov, innovation, creativity, craft! alexander

bogdanov, i am alexander bogdanov, brand chef of the gelvets hotel! my cuisine, first of all, is a combination of european traditional gastronomic culture and asia, and a bright representative of this is this wonderful salmon, which i cook right in front of guests, pour hot wax over it all, oh my! what a beauty, in 2024

, the clorette restaurant under the leadership of alexander took fifty-fifth place in russia according to the where to it version, and just the next dessert is about a combination of tastes and textures, chocolate, morakuya, fresh raspberries, bon appetit! alexander, speaker of professional forums breakfast chef, ir expo and megustro, he is the ideologist of thematic street festivals, picnics and helvetia. the main rule in the kitchen is that poros have sparkling eyes. i've been in the kitchen since i was 15, but i'm still constantly learning and i’m developing, getting to know my colleagues, learning something from them and giving it myself, and i’m sure that this trip will also bring it to me. many new, incredible discoveries. alexander bogdanov, collector of tastes and culinary awards. evgeniy and alexander are cooks on wheels. on a food truck they travel along the main russian river to get acquainted with the cuisine of the volga cities. well, did we leave

astrakhan and volgograd? yes, of course, the expectation is unrealistic, i want to see the mamayev kurgan, see the volga flood and visit the markets. well, of course, to see rodin malts, of course yourself. volgograd, meeting. over its long history , volgograd has had several names, but it is best known by the name it bore until 1961, the city was called stalingrad. when the most important battle of the second world war took place here. the battle of stalingrad is one of the bloodiest in human history. everything in volgograd somehow preserves the memory of the war and still bears its imprint. the main attractions of the city are also associated with the battle of stalingrad. finally, volgograd, such a long journey. look, volga, sun, how beautiful.

part of volgograd on the right bank of the volga is called mamayev kurgan, this name has been known since the times of the golden horde, the most fierce warriors marched here during the great patriotic war... the whole world complex and its main monument. now at this place there is the famous mother calling to the homeland. this is one of the tallest sculptures in the world. but it’s not a matter of height; this place has no equal in terms of its powerful impact on a person. every centimeter of mamaev kurgan scorches with the blood of the defenders of the homeland. this is the center of the russian spirit, memory and heroism. we we walked a little around the territory in such a slightly exciting experience from everything,

but the place is incredible, a place with power that you get here, everything inside you just shrinks, it doesn’t allow you to say anything, to embroider, of course, it’s not by chance, this place is a little yes pretentiously, loudly, but completely accordingly, he calls the main height of russia, and here it is really felt, the sculpture of the motherland, of course, is simply incredible, when it was opened, the entire memorial complex began to be built. in 1959 it was completed by 1967, it was being built step by step, the main sculptor evgeniy vuchetich, the man who was actually the author of the idea and not just the author, but the man who was the engine of this idea, he came here back in the late forties with an assistant , measured everything along the top in steps and began to design this complex, and of course, the mother’s homeland cannot be considered in isolation as a kind of monument that stands on its own, there are many... sculptural images, they are arranged differently, but at the same time, each sculpture stands in the place that for

it is predetermined, there is a lot of such semantic play, not always obvious, at first glance, combinations, relationships between sculptures, the complex has several levels of perception, here we see sculptures of heroes, which this place is called heroes square , here in sculptural compositions that describe various feats that were performed during... the great patriotic war during the battle of stalingrad, this is a hall of military glory, this is the image of a grieving mother, that is, this is a kind of story that, passing through steps, we gradually open it like a book, behind us there is another monument, so this is a sculpture of standing to death, collecting the image of a fighter, a rock man stood up and how the mountain covered his mother’s homeland in order for mamaev kurgan to understand, you still need to come here , to see it with your own eyes, otherwise all this... as

the name suggests, the city of volgograd, a city on the volga, it is very useful to look at the volga, because this is the real volga, what does the real volga mean? during the soviet period , the gestki cascade was built, there is a gestki, there is a reservoir in it, it the gas station ends again.

the first name of volgograd is tsaritsin, it was founded in 1589 as a fortress, there was a prince, grigory zasekin, who was tasked with solving the problem of building fortresses on the volga, so in 1585 he built the first fortress, it’s called samara, 4 years later he built second. the fortress of the tsaritsyns and between them the next year 1590 they built a third fortress called saratov, and we know this one, but why did those names remain, and the tsarina renamed volgograd? during the war , very major events took place here, there was stalin was in the city at this time; in 1925, a decision was made to rename tsaritsyn to stalingrad. for more than three centuries the city was called tsaritsyn. it was stalingrad for a little over 30 years, and already in 1961 the city was renamed volgograd, and in fact, since then it has been bearing this name, the third in its history. the most

popular volgograd -style cutlet in volgograd is that you can buy it literally everywhere, that is, straight street food, yes, that is, in any eatery, in any restaurant where anything, but everywhere is good. why it became so popular in volgograd, no one will say, in many cities they tried to open this kind of establishment that makes cutlets, but it didn’t catch on, but here it became a hit, look how juicy, juicy, yes, but in general the cuisine is universal, here you can taste anything. during the great patriotic war, volgograd was almost completely destroyed, only a few historical buildings remained, one of them built in the 19th century, belonged to the first fire department of tsaritsyn, it is now a museum. you can climb koloncha,

from there you have a beautiful view of the city. it is obvious that the akhtuba branch is separated from the volga. the volga-akhtuba floodplain is formed there - a natural reserve. the chefs decided to go there, because in the very heart of poima there is the famous restaurant les rabbit. here evgeniy and alexander will begin to get acquainted with local cuisine. do i understand correctly that we are in a nature reserve? yes, this is a protected forest. here we have oak trees, rabbits and the sea, yes, there are a lot of rabbits, about 100, probably for sure, they have free range, yes, you can where and so on, goats, horses, a cool story of a country restaurant, so i have a lot of questions, let’s get started, what is it, we have rare karpachu with mustard oil dressing and it’s so spicy cheese, which is also made in our cheese factory, i recommend yes, mix everything well, mustard

oil, the pride of this region, number two in the world in the production of mustard, in principle, it turns out to be a specialty. 100% specialty, every self-respecting restaurant uses it, i really like it i like it, it’s a fragrant story with character, the mustard seeds are still in the dressing, there’s a little bit too, but you’re not from here, that’s right, yes, yes, i’m actually from tyumen, i’ve been here not so long ago, but i’m imbued with, imbued with this place, and there are a lot of local products, mainly fish, of course, there is kajmak, also local, although it is very different from other regions, here grandmothers prepare it, such heavy cream, baked in such aluminum basins in the oven with such a caramel crust, and you make it yourself from ourselves, we don’t make it ourselves, we buy these once grandmother. which does everything, i really enjoy it, good taste, subtle, honey, mustard, salty cheese, this one that melts right on the tongue, well, this is a really good summer dish, very cool, the pie and mustard itself are really very tasty, right you feel such a bright taste of mustard, which you get from just an ordinary jar, when you buy it at the market, you won’t hear it, but that’s the whole thrill, now we will have borscht, just with kajmak, lard, again mustard, we can find it on market? yes, yes,

of course, that's what i think in every market sold in different variations, the most important thing is that you can make the perfect sandwich, mustard kai. that's right, salce, salce, i'm in heaven, a good classic that should be in such a place 100%, first of all i want to praise you for your presentation, i really like it when there is such light entertainment, and of course the taste, 100%, yes , it’s cool, tasty and it also sends me back to childhood a little, for dessert there’s a small piece of siberia that i brought from my hometown, from tyumen, a northern story that it’s very popular here, here there are pine nuts, lingonberries and a little condensed milk, it’s better to mix it all, eat... quickly while the berry is cold, that is, it’s frozen here, and classically, it should be very cold, this weight is a thrill, it seems to me, especially in the summer, when you eat this, it’s just perfect in such heat, sit on the veranda, look at the rabbits, enjoy siberia, it’s delicious, it’s clear, it fits right in with the concept, and it fits this place, it’s great, vlad, thank you very much , it was very tasty, really, really, really tasty, come to our futruk, see what we

have prepared from local specialties, we will try to make it at least as good, will you come to our place? i miss you so much. no, mish, i won't come. engineer, this is a completely different calico, not like your teddy bear is a criminal. don't you dare talk bad about him. how would you like to meet in the evening? this is masha, my bride. she and i will get married. she will never set foot in my house. i don't want to see her. i love her, we will have a child. and i will forgive that naermakova replaced me. "the skolchins did not calm down, they hid a little if you stumble, a knife is stuck in your back, just wait, i’ll do everything for you, i’ll carry you in my arms, take it, marry me. why is this bitch getting everything, and i also want happiness, many years ago my son brought you a child, he is alive, i wonder what he would become if

you left your varka, misha, two banks, the premiere of a serial film, tomorrow after the program time , it seems to me that this is not a sin, because this is love, the great woman already had two stalinist ones at the age of 25. the girl with dimples was adored in the ussr, she turned into the queen of the satire theater, walked she was playing and she was dressed up, i was taken aback when i walked in, she was wearing heels, lately she rarely appeared in public, she didn’t give interviews at all, we were lucky to persuade her. i took great care of my husband when he was sick, i felt very sorry for him. what kind of sacrifices did vera vasilyeva make to play the main roles, and why i didn’t decide.

and mobilize all our employees, everyone you can, the whole version is going to hell, the man was a stutterer, suddenly he speaks like cicero, i really hope that you don’t have to blame yourself for not wanting us help, you are a very good shooter, hello! colonel kostenko: confrontation, premiere based on the legendary book by yulian semyonov. volga okhtubinskaya poima

is a natural park consisting of many reservoirs. the star chefs decided to master kayak control in the floodplain. andrey, hello. oh, hello guys, how did you get there? very good, i just have a question: is the water cold? let's go check it out. in principle, it’s tolerable. three rubles, so good, but do we have a chance to turn over? there is always a chance, if you do not follow safety precautions, you tell us about it, be sure, turn over, first of all, let's get acquainted with our swimming device for today, this is a chub kayak, it is three-seater, it has two inflatable cylinders and two oars, why two, there are three seats, what does the third one do, and in the middle is this monkey who tells jokes, sings songs, entertains those, rows, a captain sits at the stern, who directly controls the kayak and directs it to where it is needed, the sailor sitting in front is the engine, and if the engine is lost, then

the monkey turns into a sailor, in the sense that he died, i now you feel, here are the three of us and in my opinion you, you understand everything, this is in the case that if the first sailor is a little tired, he needs to rest, he passes the oar behind the one sitting, but the captain doesn’t get tired, i understand correctly, he always rows, beautiful, let’s go well, great, look, it’s already good, let’s go zhinyak, that’s great, a

little more. and everything will be exactly the same, whether it’s your first time in volgograd, your first time, how do you like our city, very beautiful, very beautiful, fundamental, and of course the volga does its thing the thing is, in the spring, when the high water comes, the floodplain is transformed, turns green, looks magnificent, and probably the most beautiful time when you can come to admire the floodplain is autumn, here oak groves mainly predominate, that is, we have poplars, oak groves . maple, well, here are the oaks, and imagine when they are all red, it’s incredibly beautiful, look how nice it is around, beautiful, i got great pleasure, a b plus.

chefs are not good at operating a kayak, but there are many other means of transportation. in the largest indoor racing track in russia is located in the central park of culture and recreation of volgograd. there are also water slides, various catamarans, and a ferris wheel. but all these joys did not distract the chefs from the main goal of the trip. they go to the market to buy food. we are on the volga and i think that i will cook, well, i think that crayfish by itself, i will find fresh seasonal herbs, vegetables, i will make a dressing from my wife’s almonds, i will just combine all this together, and mustard oil, how can there be dressing without mustard oil, of course, of course, what will happen what do you have, and i will have pike perch rolls , it’s just so delicious that the sunki are flowing, the sauce is based on kaymak, there are also

lots and lots of fresh herbs, on top it’s like this... yes, i’m taking the whole garden, and what do you have? this is fermented milk, what is this? this is after the cottage cheese. you can try it, but what is it? and we boil the milk, we ferment it, we make it like a type of fermented baked milk, only not melted, probably a snowball, cool, i feel, i ’ll take it too, hello, hello, i need local cool herbs, there is basil, there is local romana, do you want it, romana local,

yes? so crispy, yes, let’s give us two pieces of local romaine, more spinach, please, here’s our cool little silver, give that too, give us garlic, so four pieces is enough, and arugula, ours are just typical, let’s have a couple too, or maybe also peas, they are sweet, sweet, it seems to me that we took everything and, as it were, a little more, and this is all local fish, right? and this is the morning catch, morning catch, what a class, can i please have some beautiful pike perch, about five of them, it will do, yes, great, i need crayfish, and you have the same size, yes, nakav, yes, it’s 20-40, give me 240 pieces, wow, this is a buyer, i'm actually a very big fan and it was interesting to hear what recipe you might

have, i add a green apple. a couple of these and a bit of a rostov theme, i think that she doesn’t need anything else, i agree, i need the juiciest, brightest, most magical tomatoes, what are they for 250, oh, what a aroma, you can see in the cross section, you can, oh, what a beauty, very tasty, 3 kg of these tomatoes. this is your mustard oil, right? yes, and this is probably homemade mustard, yes, yes, but you can try, some kind of very homemade mustard, please, one bottle of this, considering that i tried two, that’s enough, i think, more than enough, you have such beautiful forget-me-nots, i can try, of course, yes, i only need flowers, yes, ideal, but can i please

have a bag like this, of course, 250, 250 rubles. that's all, this is for you, thank you, or maybe money would be better, i didn't get a ride, everything in volgograd is connected with the river, to be inspired by the volga wind, splashes of waves, the chef goes for lunch to restaurant reka, it is famous for its cuisine of the five seas, local products and panoramic views of the volga. i really want to feed you with our local volga product, here is a salad with the hottest smoked quail eggs, croutons, almost fried crucian carp with onion milk, mustard and... cold smoked silver carp, and mustard oil, yes , this is yours, mustard oil from our volgograd region, and what kind of dressing, tuna dressing, like in vitela approximately, and yoli, yes, yes, this is your variation on caesar, yes, you can say, yes, 100%, such

a good option, which is always clear, plus catfish, plays very well in this dish, well, now i really want to try the pate, you bake your own bread, we bake our own sourdough bread, own recipe, no purchases, but i’m generally a fan of personal fish, so in this... just recently i made my menu from pike, it just flies, and here is the pate base, it’s also pretty good, plus a really cool bite, i’m enjoying it mustard oil, of course, is very tasty, what do we have next, next we have crayfish, finally, volnsky crayfish, fish soup, how beautiful, and there ’s an apple inside, you boil it with the apple, we bake the baked apple in our oven and add it to the boil, already in the broth itself, in the broth itself, it’s very cool, it’s simple, we take the crayfish, the most delicious, first business -

well, then we have the volga fish soup, oh, what a wonderful aroma, why volsk, what kind of fish is inside, here we have three types of fish: catfish, pike perch, silver carp, the ideal formula, that’s right, volsk fish soup, ideal formula, rich soup, fresh tomatoes, potatoes, smoky smell, super popular dish, 50 liters per day, super rich, bright, good broth, clean tasty, just like in nature, right? and the cauldron, of course, in general, oh, how i love to eat deliciously, and it’s very tasty for ourselves, honey cake, buckwheat honey, what a cool presentation, well, of course your honey is local, local, what a class, cool,

everything just came together here, i i incredibly love honey cake, it’s very tasty, you’re great, i really like it, you can feel the honey and you caramelize it a little, and you just reduce it, the perfect combination with this airy cream, and this just whipped sour cream, right? gorgeous, we bought some food, we want to cook something out of it for the finale, let us in, of course, i’ll let us in, the kitchen is huge, there’s a lot of space, and i ’ll definitely help you, let’s go, let’s go, what are your plans, the plan is simple, i turned it into the whole table goes to the garden, i’ll make a green salad with crayfish tails and of course almond dressing, and what do you think? mustard oil, what a great guy you are, tell me, surprise me, what will you have? i will have a wonderful roll with such a mosaic of pike perch, which will lie at the bottom of the plate, then comes the sauce on a stand of kaymak and herbal whey, it will be slightly sweet, green

peas on top, a film of tomatoes, transparent, so bright in taste, flowers on top, well, let's go cook, let's start already, but for now i’ll salt the fish, take 7 liters of water and add 42 g of our wonderful salt, so great, great, now we take the fish and just immerse it here, for exactly 11 minutes, while the fish is salted, we ’ll do something, sauce, in first of all, fry the steamed onions, use only white part, now we take the centenary, a little oil, the onion is caramelized, now i add this crushed garlic to it and fry until the onion is ready, the garlic can remain a little damp, we need to prepare our dressing, for this we need to fry the almonds. our almonds are baked, now we will prepare urbech, take the nuts, it is very important to do this while they are hot, since the fat in them has melted and it will be easy to break through, pour in a little vegetable oil, pour in the nuts and

beat to a smooth paste. so, it's been 11 minutes, i took out the already salted fish, cut off the tsyusha and get rid of the bones, we get such a wonderful fillet, which we cut into three parts. we simply cover our pieces with powder from the wife's parey, now we use gastronomic glue, it will bind the proteins in our fish, stirred, stirred, stirred, stirred, what a beauty! woo-hoo, stretch the film, lay out our pieces so that when they are twisted together, they create a roll, the diameter is 5-6 cm, wrap, vacuum, remove everything at 63° for 30 minutes, now i will cook crayfish today too i tried the tasting and i think that this is the best recipe, it is, of course, salt, crayfish and such a conventional rostov bouquet, bay leaf, dill and allspice, and as the chef bequeathed, one baked apple on the coals. now they will boil for us and we will immediately turn them off and leave them to steep for one hour,

make the sauce, take our wonderful fatty, bright, caramelized kaymak, now take our wonderful whey, add salt, onion parey with garlic, which we fried and all this whisk, well, my sauce is almost ready, all i have to do is add the zest lemon, let it brew tomorrow morning, i'll just mix it all with this spicy green oil and serve. the crayfish have been drained, cooled, and now it’s time to peel, we take the neck and turn it like an ignition switch, then we cut it off on one side, we repeat the same on the other side and we can carefully take out our crayfish neck without hurting our hands; we’ve peeled a huge amount of peas , i blanched the beans, which i will also cut for... delicious salad, pepper season has also begun, it is sweet at the same time

and burning. well, now let’s get into the oils, the first oil i’ll have will be basil, sorrel, spinach and a little bit of spice, and now let’s add a little fresh taste, such a seasonal dish of mine, so we take mint, then salt, and now we literally throw in the peas peeled with peas. .. just blanch it for a minute, it’s time to prepare our dressing: baked garlic, honey, salt, vinegar, i took balsamic with mango, and of course, the mustard is very hot, now add freshly squeezed orange juice , beat everything well, pour a thin one into our dressing a stream of oil and add olive oil to our urbech at the final stage, our sauce is ready, now it will need to be put in the refrigerator for one night and it will stabilize, become even thicker and... will cool our salad and complement our salad.

the last bright ingredient left in my dish is the tomato film. we take fresh , beautiful tomatoes and simply crush them into porridge. take agar and add 2% of the volume of our juice. now i beat it, bring it to a boil and boil it until i get the consistency of jelly. kissel is ready, wow! he is angry, and quickly, quickly, quickly we distribute. a thin layer over the entire surface, we take our beautiful flowers like this, cut them beautifully on top, woo-hoo-hoo-hoo, before it hardens, we’re in a hurry, we’re in a hurry, we’re in a hurry, oh, sash, you decided to take up floristry, i’m learning new professions, well what's up guys, how are you, did everything work out, i'm all ready, sash, thank you for your help, thank you very much for letting us into your holy, saints, helping us, we 're waiting for you tomorrow at our futrag, try what we prepared today, for sure i'll try it with pleasure, as soon as possible tomorrow. that's it, thank you, see you tomorrow, see you tomorrow,

you'll have a pint, oh, the white one is cheaper, let 's take the white one, but i don't see the waiters, no, thank you, i won't drink with you, i can't, i'm married, it's not allowed, why did you come? , i came on business, but why did i stand out? girl, i beg you, don’t give him a drink, it’s very painful, uh-huh, and in our yard, today on the first day, neurophysiology is a young science, and many discoveries were made within the walls of this institute under the leadership of natalia petrovna bekhtereva, the same task, the brain can decide in a variety of ways. systems, he seems to be trying to help

us in all the most difficult situations, all my life i saw my mother sitting at the table and writing, writing, writing, it was all connected with treatment, her task was to identify the disease, i remember when i told priya home with pride that i said that the tumor was in that place, and indeed it was in that place, she took care of the patients like a mother, she said, treat the patient as your closest. we recorded various physiological parameters when we started interfere with animated electrodes, miracles are expected from us, so we are trying with all our might to arrange some kind of miracle, on the centenary of the birth of natalya bekhtereva, the premiere is today at the first, in fact, lyus, the work is necessary,

the tongue and shoes wear out the most, because the person had everything and health and... everything was there except her personal life, and that she had no one, he was red-haired, his father, no, brunette, a thief, a fortune teller, tomorrow on the first day, we are two women who they love the same man, don’t confuse love with habit. humor is the most important thing in our life, you can’t live without a smile, when you smile, everything goes better, then i’ll tell you a joke, if

i see a sad person, then i’ll sing a song or something else, the most important thing for me is that people around me smile , a sense of humor is always appropriate. but you need to know in what moments, laughter prolongs life, laughter is an emotion and laughter energizes us for new achievements, there is food on the table, a cucumber with potatoes, i’m not afraid to work, especially with a louse, smiles and so that there is simple human happiness. russia, we love you. river calling again. not all water activities have been mastered yet, now one of the most extreme ones awaits the bosses, hello, welcome, we want to go for a ride, no question, safety precautions, let's go with a vest, who will be driving, come on, i'm doing my best, sit down like you're on a horse, now it's fun

it will be, that's it, let's go, legs up, look more carefully from right to left. legs up, body back, body back, body back, legs up, yes, how cool, yes ugh, yes ugh, come on harder, didn’t get knocked up, just didn’t...

but how, guys, great, that’s how it was, normal? the next morning the chefs at the food truck and today at

the list of their regalia has been replenished, now our program will also present awards to the best chefs in the country, we announce evgeniy and alexander. serving chefs on wheels, look what i have for you, i have for you, it turns out that means one, 2, 3, it’s nice that , in addition to the emotions of these memories, we have something that we can take home , and these are the plates, these are for you, these are very expensive, i’ll put them in the most important place, yes, it’s true, i love you anyway, so i say cooks, you say on wheels, cooks on wheels. my name is alexander bogdanov, i’m evgeniy tsikanov, we came to you for a few days to share

your beauty, look at people, get to know you, of course, eat, of course, eat, and we have prepared something special for you, i have prepared for you pike perch, but of an unusual shape, i made a mosaic out of it, season it all with parey onion, on top is a bright film of tomatoes, lime, green peas, which i boiled a little in mint and added tarragon oil, all this is served with whey that has infused. on your such a traditional product, it’s called kaymak this is a tsarita mosaic, i prepared a salad for you and imbued it with just your beautiful region and its, of course, seasonality, fresh leaves, a huge amount of herbs, i prepared a dressing to which i added urbech from almonds, we also have mango balsamic vinegar and of course mustard oil, and we cleaned another 260 crayfish for you, it’s called a salad.

so, what is the mosaic for you, i ask for this beauty and this incredible salad, too, for you, too, for you, well , have a nice thank you, chef, hello, hello? great, ok, good mood, well what, are you ready to try the smallest part of the dogs we cleaned from? of course, mix well, volgograd greetings, guys, the mosaic is for you, so now we’ll fill it up, don’t forget to mix, season on the volga, roni gas podtruki, who prepared this, it’s really very tasty, an unusual combination of pike perch tarragon, and it’s really interesting, i i wish i could cook it at home, but i would still like to see it in our local restaurants, i can’t put into words how delicious it is, really, it’s done right feeling with love, the dressing itself

gives such a pleasant aftertaste, i think it’s incomparable, the herbs, the dressing are superbly selected, the crayfish necks are very well professionally prepared, all together it’s just a gastronomic explosion, yes i really liked it, i liked the combination of the sauce itself, crayfish necks, also... there is no bitterness in the salad, which is very typical in the season, the guys have learned to work mindlessly, now let's see what we are capable of, yes, look, look at the scissors on the stake, there is an ideal carbohydrate protein base, hike, bon appetit, “hello, hello, we really love your program, because it’s educational, delicious, it’s very nice, it’s nice, and we fell in love with

volgograd, the fish was great, because i’m a fish lover, it’s very tender, i don’t know, it’s like it’s time to prepare the sensations, and in combination with green peas, to be honest, i was left in the east.” the salad was really tasty, this dressing with mango and almonds, it decorated our vegetables very nicely, so to speak. it's amazing that using our local products, the chefs were able to prepare such delicious dishes, exotic ones, one might say, i liked everything. sasha, evgenia, thank you for coming to us in volgograd and preparing a dish from ours. local cuisine, very tasty, i know that crayfish is not for everyone, unusual sauce, mustard, add more

mint sauce, add with crayfish, it’s cool, pike perch, when they told me that there is kaymak, i have a break in the pattern, wonderful , thank you very much for feeling our local product so much, thank you very much, i want to add, i liked the young peas, just super small, such a pleasant explosion in every dish, i really liked this particular story. mustard oil, i told you about it, i love it myself, we used it right away, yes, i’m happy that it was in your dishes, super, thank you, thank you very much, everything was perfect, the texture of the pike perch was perfect, the dressing was very fresh, the salad , crayfish tails, well, they just went perfectly with the sauce that you made, that we made, let’s do it that way, well in general, an explosion of taste, emotions, super, you are like no one else so far...

different tastes and this one plays a little on the tongue, it plays very cool, and of course the salad season on the volga is just an awesome sauce prepared right away which we are better than rowing yes yes? we vote, thank you very much for this gastronomic experience, but still we discussed it and decided that the three of us could share pike

perch, thank you, thank you. thank you, thank you, dear chefs, thank you very much, both dishes were very tasty, it feels like it was prepared with love, i vote for sweetness, hurray, thank you very much, such chefs, both dishes were wonderful, thank you very much, but my preference was. season on wolbi, that's all, i got it all, that's it, i agree, the wonderful salad won my heart, but yours are nice, i know that don't vote, go, vote, that's it, come on, you counted, i counted, let's go, well, come on, i already understand everything, so 17 and 21,

thank you, thank you very much, thank you for your votes, it was a pleasure to cook for you, you are simply incredibly beautiful and bright, like the volgograd sun, thank you, it was a wonderful few days, you have an incredible city, take care of it, thank you very much, well, it’s time for us to go home, it’s time to move on, today crayfish and pike perch fought, eugene’s crayfish won by a large margin.

hello, there is a news release on channel one, in the studio maxim sharafuddinov and briefly about the main thing. above the dispute is the tricolor raid, video evidence from our military commander from a liberated settlement and footage from the ministry of defense. russian iskanders against the swedish giraffe.