i danced a little, sometimes i even took part in a carnival, but i come here not only to dance, but also to find a gentleman, you know, i’m already at such an age that i want to meet my love, it’s time, i understand you, of course, i’m wondering when my retirement will be when he comes, i will also giggle and dance and be amora, amora in everything, but what else do you do, and what else do you do in retirement, i’m just spinning novels, i didn’t have enough in my youth. do you know? in general, local pensioners, as a rule, are already resting in retirement; according to the law, they stop work at 65, both men and women, then everyone lives on what they have accumulated throughout their lives. plus we have a good pension, on average payments are 50-60 thousand pesos per month. do

you always look this beautiful or just when you come here? yes, i ’ve been dressing like this since i was young. well, you are very handsome, are you a dancer? of course, i dance here almost every day. oh, so you exactly, do you teach everyone here, or do you just come to spend time? i’m just coming to spend time, but if necessary, i can teach you. yes, oh, there's a dress on the dress, oh, that's it guys, it's great, good dance, i want to say, forward, backward, forward, backward, well done, mosquito, that's it, that's it, that's how you don't do it, no, tango is probably

my favorite the dance is not only among pensioners, but among all uruguayans, and this is easy to explain, because in fact it was invented on the border of argentina and uruguay. yes, i know very well that the whole world thinks that tango came only from argentina, but no, this dance is as much uruguayan as it is argentinean. if you don't believe it, you can easily check it. so. and how much how old are you? 83? 83? wow, dress dress. is 83 years old crazy? i would like to say that i am 38, but i am 38, and also older. what else do you do besides dance? nothing. my husband wouldn’t have been able to stand dancing for so long, i can tell you that. there is so much power in these pensioners here. u bravo, bravo.

he said, even if it all goes over your head, believe it if you will, so keep yours on the road and your head in the stars, follow it down the rabbit hole, just a little while longer, you can change anything, if you want to, sing it like, if you want to, sing it like, if you want to, residents

of latin america do not need to fly anywhere to relax. lands, nor to other continents, because they have uruguay, this is where the best vacation is considered, i agree with them, but look how gorgeous, from all over the continent people strive and dream of flying to uruguay on vacation, so today i’m for the first time i’ll end the program with the words not of local residents, but of people from neighboring countries.

there are beautiful beaches, the beaches here are really beautiful, come and you won’t regret it, the main thing is only, dear men, when traveling to uruguay, leave your bikini at home and don’t forget your swim shorts, watch in the next episode, i’m renting someone else’s dog, leave your document and everything, the dog is packed, that’s how you go and ride with a stroller. ugh, i’m already tired of how local mothers get their child ready for kindergarten, it’s just that here all the children come to kindergarten with their own toothbrushes and shell out for local dishes, the most important food, which is very expensive and not everyone

can afford it , ok, not me, the producer forks out money, give it a day, what are you watching. alexey alekseev, new northern cuisine, hello everyone, my name is alexey! i am a futurist chef owner of a restaurant, welcome to the kitchen of the future. behind alexey's back are internships and work as a chef in michelin-starred restaurants in barcelona, ​​helsinki, copenhagen and madrid. and in 2022, alekseev himself became

a restaurateur. the futurist restaurant is the author's modern european gastronomy, in our interpretation. we carefully select every detail. everything must be at the highest level. very esthetic in a restaurant futurist we don’t cook classic dishes, we rethink the classics and prepare food of the future. this year, the futurist took twentieth place in the ranking of the best restaurants in russia according to “where eat russia”, and his chef’s concept received the palm branch of the restaurant business. and this is not how the classic fish and chips dish looks like in my reading, where instead of fish there is crab, instead of fries potatoes there is parsley. alexey became chef 2023 according to the version of what where to eat in st. petersburg and received the title of breakthrough of the year in chef's breakfast. in march twenty-fourth a new restaurant opened alekseeva inner. alexey alekseev. the future

is already today. marina naumova. she's the boss. marusya, an absolute expert in caucasian cuisine. i am marina naumova, chef marusya, co-owner of the brand chef of the chef marus endal cafe restaurants. 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 pkhali. in my. in restaurants i cook classic georgian cuisine because i think they should there will remain chefs who will preserve history and traditions. naumova, a nominee for the where eat competition, chef of the year 2018, and khinkali and her almond cafe restaurants

were recognized as the best in the northern capital in 2017. those who don’t like georgian cuisine, it’s so homemade, appetizing, big. i always say that 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, collector... rusya and alexey travel through the southern urals. a significant part of it is occupied by chelyabinsk

region. the chefs have already visited chelyabinsk itself, now they are going to the city of zlatoust and sharing their impressions. chelyabinsk is simply incredible. i didn’t expect everything to be so cool and atmospheric. i also would never have thought that we would see so much beauty, that there would be such a lake, and how many products, and what kind of people? market. the city of the urals, in the mountains there are many extreme entertainments. secondly, the city has a turbulent

history; the first settlement in its place was created by gold seekers. true, they didn’t find any gold, but zlotoust became a major weapon center. it was here that cast russian damask steel was first smelted. marus, here we are, it turns out that chrysostom is a stone's throw away, a stone 's throw away, but you noticed what beauty, what forests, well-groomed. i suggest you explore the area, of course, because i want to get acquainted with the beauties of the ural region and great russia! externally, zlotyuz looks unusual, it is built in several valleys between mountain ranges, and some mountain is visible from any point. another unusual feature is the tram lines connecting everything areas. the guide will tell you about other features of the city. we are in the historical

center of the glorious city of zlatoust. it was founded in 1754 by the massalov family. they found iron ore near the city and set up the first ironworks here. in 1815 , the zlatoust arms factory was founded here. for many years it became the main supplier of cold, decorated weapons to the russian army. this is a unique production that... named after him, they gave a name to the city as well. have you ever ridden a tram at an altitude of 550 m? no, well then i welcome you on the highest tram in russia, now we are with you. just between two districts of the city, but how is the city divided into two parts? in fact, zlatoust

has six large districts, between districts you can often travel 7-10 minutes by car, it will be a deep forest, the geographical city is very large, let's go for a ride, great, marus, jump, come on, oops, hello, hello, i'm alexey, ivan , and i’m marusya, it’s very nice, what are the nuances?

but i hope that after the shift i will have time to drop by to see you, now we have approached our the tower of the bell tower named after john chrysostom, its height is 54 m, it is crowned with an open observation deck, we will now go up there ourselves. ok, let's go, here you can not only admire the panorama of chrysostom, but also ring the bell, which is all... according to legend, all the wishes that are made at the moment of striking this bell come true, so i ask you, make whatever you want and hit, okay, what a ringing sound, look, it’s pure pleasure, touch it, and

you need to put your hands like that, dim, thank you very much, well, what else do we care about... look, what there are still interesting things left, from the tower you can clearly see our small city hill called kasatur, there is now an eco-trail equipped on it, you can go up and look at the old part of the city from a small height, and i wish you all the best, on the advice of the guide, the chefs go to kasatur, this is a mountain in the center of zlatoust, you need to climb to a height of 634 m, it opens from the top.

and accordingly they already go into different dishes, i have never eaten, by the way, georgian, and i, and this is fantastic, really very tasty, great, this great, we always try to surprise our guests, tell us about the pies, yes, pies with chavel, egg, fantastic, very interesting dough, i also like the filling very much, chefs, now please try,

wonderful fried crucian carp, literally this morning in our ponds these wonderful crucian carp were caught, this is a very bony fish, tell us what you did with it, we try as much as possible to get rid of small bones, making small notches all over the fish, a very tasty mar dish, me too i really like your sorrel, i like sorrel too, but i think the fish is fantastic, the next dish is also very interesting, it’s... brisket stewed for 24 hours at low temperatures, seryozh, this is a brisket, i understand correctly, yes, this brisket, but this is ours and the local brisket is our farm, which supplies us with this very meat, seresh, tell me the secret, what kind of sauce is this? yes, our sauce is unique, it is smoked ivanchai with the addition of red wine,

which is also simmered together with this meat in within 18 hours, it’s ours... only sweet, you can feel the fruity notes in it, i didn’t use ivanchai when preparing the sauce, now i’ll also take a note for myself, i have a lot of ivanchai, i’ll share mine, good, that’s great, that’s great , dish, head off, very much, thank you, thank you, chefs, yes, we tried to show you our local local cuisine, it seems simple, but a little unique, quite gastronomic, you can...

there’s no point in you, are you crazy? , let him go crazy, he often detours you, get away from him, i love him, what about you, you put me in a sad uniform, you think i’m afraid to touch you, you’ll explode one day, little wolf, you don’t know the shores, your son is alive, what a son you walked with the teddy bear, will we really find out? where is he, two banks, premiere, tomorrow after the program time decide to introduce yourself, head of the division's political department, colonel ramzin. in general, he is a man of army bearing, he does not need to pretend, look at me, where should i go to the theater, to the cinema. incongruous, he is an incredible man, i understood, oh my god, this

he also loves the camera, it’s interesting to watch him, he holds the frame, you haven’t thought of changing your profession yet, no, he filled the entire frame with himself - with his human power, he could do so much for cinema, for his country, on the other side . where i’ve never been, the traces of my feet in the wet sand, so you dream, you dream, sergei puskipalis, when i ’m gone, today on the first, in the new season on the first, a woman is killed and we’re talking the devil about what and my heart didn’t break, what are you do you know how it breaks, that’s all? and what gives and the elbow is pulling. well, okay, let’s speculate, let’s say you’re a mole, you’re wanted, there are leads on you in all parts of the soviet union. and no matter how good your

preparation is, sooner or later you will still be identified. and this is a mortal danger. or you have a second, very well thought out option of escaping abroad. well , of course, i would run away. what will the moles choose? here's the question. be careful. i always. be careful, major, find the head of the security service, have him urgently report to the control room, and mobilize all our employees, everyone you can, the whole version goes to hell, the man was a stutterer suddenly speaks like cicero, i really hope that you don’t have to blame yourself for not wanting to help us. you are a very good shooter, hello, colonel kostenko, confrontation, premiere based on the legendary book

by yulian semyonov. now the bosses have the strength to explore the surroundings of zlatoust. the nature of the chelyabinsk region is extremely picturesque. there are waterfalls, mountains, etc. lakes, forests, but even in this scattering of ural gems a special treasure stands out: in the valley of the ai river, on which chrysostom stands, you can see one of the most beautiful places in our country. you and i are in a unique place in the mountainous southern urals, this is a complex of large cliffs. this is a flat rock with a height of 80 to 100 m, which goes straight to the water's edge, now we can see this flat rock, and even more than a kilometer long, wow, you

can already see it at all, wow, we are with you we are in the valley of the ai river, this is a unique artery, people lived here in ancient times times, the bashkirs were called ayle, which translated meant: not only this beauty of nature, but also to pinch your nerves

while marusya walks uncertainly, to be honest. marus, don’t distract me, marus, i’m coming, don’t, lyokha, i’ll kill you, katrinesh, lyokha, don’t shake me, a little faster, moroz, i can’t. oh, you little trees, here you go!

villain, marus, alexey, how do you like it, oh, it was great, it’s noticeable, he immediately turned white, his little hands are shaking, but that’s not all, this is such an interesting mountainous area, some plants maybe they grow, of course, i ’ll tell you about such a plant now, we call it sorrel. and what does it make of it? and fruit drinks, and compotes, they make jam, stop by our market, they sell it there now just in season, rest a little, yes, you rested very well, a swing over the abyss is already waiting for you, just not too much, please, please, and not for long,

stop ! no, give us more please, the chefs were very interested in the new product, sorrel, and they immediately went to the market to get it. hello, please tell me something about it, it’s called ural apples, ural apples, you can make pies out of them, you tried it, it’s delicious, i can’t help the police. if these are ural apples, but i can make charlotte with them, well, i’ll probably try it, mm, very tasty, i think i’ll buy five bunches, this is a bouquet for you, look how beautiful it is, thank you, have a nice day , thank you, goodbye , thank you, i have traveled almost the whole world, but from time to time products appear that i

see for the first time and hear about them, but that’s all. after all, chrysostom is famous not for its sorrel grass, but for its weapons. the city became a major weapons center another 200 years ago. years ago, and still remain so. all the subtleties of craftsmanship can be studied in a special weapons settlement. are you ready to plunge into the weapons theme of gorzlatoust? initiation awaits you. not so simple. a special task has been prepared for you, well, the first one, i trust alexey, it’s called a strength meter. this is a turn, strong guy, i’ll definitely be a kid, don’t interfere, this is not just entertainment, you and i tested ourselves in the role of a hammerman, because in the forge, the blacksmith did not work alone, that is, if i’m strong, your place in the dryness changes definitely to the department personnel, this is the next stage, let's go further, the fur does not accept, not yet, well, every gunsmith, every resident of zlatoust, he must

not only... know what edged weapons are, be able to handle them, so now the task is not an easy one, i i give you a checker, you will have three goals, who will start first, i can, look, i’ll introduce you right away, here are two goals, the first is a rope, it’s simple, we’ll cut it, well, the bottle, we dehydrate it, please expose it and start the task, these don’t work with a chef’s knife, so what are we trying? exactly, you see, well, let's move on, it's an apple, but it's rolling, your task is to cut it, it's ready, wow, let's do it in the middle one last time, great, great, marusya, part of the excursion takes place in production, here you can see how knives are made and damascus

steel. i want to show you one interesting section, well, what are the assumptions when the memory sharpens, yes, that’s for sure, the meaning is about the same, here we have a pack of five plates, these are the future five blades, and how it works, water sharpens stone, but besides water here you see, invisible to everyone, i see, i see, this is just one of the ways you can make a blade, very complex, but interesting. the handle plays an important role for a working knife. the optics section of the handle is responsible for this process, and i not only want to show you how this happens, i want you to try yourself as masters, with pleasure, we are ready for anything.

up to this line we need to remove everything unnecessary, like a sculptor does, we remove the excess, i’m marusya, very nice, this is what a good quality working knife should look like, this is not just a knife of our production, it is a gift. which i hope will serve you for a long time, how beautiful, yes, very beautiful, not just beautiful, there is more to come, there is a special ending, you see, the engraving with the name of your program is loaded, now i will engrave it for you, today we will have the opportunity to try these knives

right in work, we’ll do it with pleasure, let’s start, yes, wow, oh, i see everything, well, marus. your blade, thank you, so, i became the first owner of such a knife, a cook on wheels, hurray, thank you guys, very much, we will definitely use them in the near future, come to our futruk, carry out our dishes, for sure, but before you try new knives on products, these products need to be bought, the cooks go to the market. so, i 'll still probably lean towards the fish and i will. cook from fish, if you have pike, then it will definitely be pike, hello, the pike is fresh, yes, let me take all the pike from you, a couple of pike perch, just one thing, we will

cook from your local fish, hello, please 2 s to kg of cherries and... apples, i’ll take stronger ones and make them from they have a delicious filling for my pie, so, well, i think i have enough, that’s it, have a nice day, so there’s meat, but i don’t need meat, i would like to find internal pork fat, but i need internal lard, so i cut off a piece , i definitely would have taken it, yes... here ’s a piece of lard from here, because it’s not salty, it’s fresh, yes, fresh lard, let’s give half from here, it became very good, excellent, thank you very much, hello ,

i need local, homemade, full-fat sour cream, eat it, eat it, thicker, thinner, give me please try it, it’s thicker or thicker, it’s thicker, it’s reminiscent of village sour cream, when grandma wants...

for dinner, the chefs go to the happy kuzyuk restaurant, it is very famous in the city, one might say, this is a legendary establishment, dishes of traditional and original cuisine are presented here . good evening, olga! hello! today i will introduce you to dishes of south ural cuisine, cooked hare kidneys, why did we introduce this dish to the menu? now, if you look behind the fireplace, we have a photo. three emperors who visited zlatous, kidneys have always been a dish of the aristocratic and royal table. listen, it’s very tasty, this dish definitely matches, i would give it the maximum score, because cooking kidneys correctly

is also a certain skill. these are stakes, here the base of the necklace is cucumber pickle, this is the recipe that the rutters kept in secret. and passed it on only to their heirs, to their apprentices, it’s like we are preparing one of these recipes here in our restaurant, i really like the dish, i do too, authentic? i’m cool, i’m not familiar with this dish, now that i’ve tried it, i’ll still try to imitate something, so let’s say, next we have a shoulder of roe with homemade pickles, please tell us how you make roe? we first marinate it, just remove the salt and pepper for a day, after that we let the cassula simmer over low heat and add a little broth. and before serving it is baked in the oven, which is great, i

also really liked the cassula, a perfectly prepared dish, our acquaintance with the ural cuisine smoothly transitions to its a wonderful ending in the form of a bird cherry cake, we prepare the cake directly from bird cherry berries, soak the cakes with bird cherry syrup and spread with sour cream, incredibly tasty, despite the fact that in principle i have a pretty even attitude towards sweets, i don’t like sweets in principle, you kind of wanted. dessert, no, marus, i’ve already bought everything and will cook it , maybe you can make a bird cherry cake? what you have in mind, by the way, olya, we can make preparations in your kitchen, you would help us a lot, well, how can i refuse you, of course you can, marusya, you have it here simply some kind of arboretum, i think you will be cooking, apparently fish, yes, three types of fish, and it will be pike, pike perch and... i will cook it with crushed potatoes.

marus, and i decided to make dessert. i bought sorrel at the market. i bought delicious cherries and farm sour cream. i will prepare a delicious cream based on it. and i will make a magnificent sponge cake. i'll do the minced meat. i also took some more internal fat from the fat. i still need dill for the cutlets. onion, i’ll add garlic , the cutlets will sparkle with a certain taste, marusya flew, what delicious apples, juicy, i think that these pieces for charlotte will be optimal, i want to sift the flour and baking powder in there, we start with... eggs, i will add sugar, and i decided

to use sorrel leaves, i want to make a sauce, i will need a glass blender, i’ll add here a few cloves of garlic, dill roots, add a little slansk salt and coriander, and chop it all up. marus, please look at the dough i made, excellent dough, all i have to do is add some sorrel, i’m sure that zlotus has never tried such charlotte when you last time i cooked charlotte, i’m cooking charlotte for the first time in my life, i hope you’ll let me try it before everyone else, you ’ll be the first, friends, just look at this beauty, it’s already delicious, put my charlotte in the oven, let’s cook it at

180° for about 40-45 minutes, good luck, charlotte, while my charlotte is baking, i ’ll prepare the sauce, take sorrel, lay the pan, add sugar, cherries, we will caramelize it a little. so, let's go to the oven, i collected spruce branches and horseshoe for a couple of minutes, cutlets from three types of fish, set fire to the twigs for me, some kind of magical ritual, yes, i literally have 3-4 minutes left, i’m almost... ready and all i have to do is portion out the charlotte, great

job, good job, we’re waiting, you’ll miss you, well, whatever i do, don’t forget your hat, it’s cold there, goodbye, thank you very much, everything was very tasty, good luck, come on, that’s it , bye, see you later. well, we inspected the attics and roofs, everything is clean, the owner of the taxi says that she doesn’t have any conflicts it was, no one gave birth. that the dumplings were tired, the poplov fell off, and in our yard, today on the first day, and you know how we met him, we had a train in the septic tank, well, while i was collecting bed linen, he fell into a hollow, drunk ,

he’s not standing on his feet, he’s staring at me with his own, let’s go to tashkent, let’s go to tashkent, i say, men, what a tashkent, we’re at the kiev station. dad and mom gave birth to good things, what else could they do? mother and daughter transfer this energy to each other, well, two stars, fathers and children, look after the evening news,

mikhailovna said, every woman in the soviet union. should love stirlitz, but not so much as to leave her husband. she always treated the actors very carefully, she could have killed this person in general, just so that the actors would not be touched. days pass without you. it didn’t repeat itself, well, how can you compare a carnival, there are either 17 moments of spring, or 17 moments of tritopol spring on the ivy. oh, she looked at him with such key eyes, as she knew how, she just looked and said: “i don’t i need a habzon, but she broke me, she simply broke me, she is a great woman, a wonderful, fantastic director, i am grateful to fate that i had the honor of working with her, she was an extremely subtle person, she put so much love into it all, and my soul walked

bass broken glass, for the centenary of tatyana lioznova, premiere on saturday": the chefs want to spend the last evening before the battle in the kindest place, the harsh chelyabinsk region. alexander, hello, we welcome you to our land, hello, we are at the cordon at three peaks, to the house of the moose. what is a moose house? this is a kind of rehabilitation center where we began to select small moose calves, we selected them from all sorts of poaching and fires. alexander, tell me, how many moose are there in total? there are more than 400 moose, these are wild, the territory of the national park occupies 88,200 hectares, here we now have about ten individuals, but what do you feed them? the main food is twig food, but in general the elk eats more than 300 plants, cool, well, so to speak, tourists help us, of course they bring and

carrots, and apples, and cabbage, well, that is , they eat human food, of course, gula, gula, now for her too. we are very afraid that she will just leave us, a ghoul, a ghoul, then we won’t injure the animals, let ’s see what else, yes, we are now going to go right now to our nursery, where we have the smallest, what kind of kids and i’m here with you and there’s just a roe deer, wow, here’s a roe deer, but it looks like an antelope, it just looks like, well, come here, uh, well, you don’t know how to walk yet, where’s our spark? here this is just a bauble, i’ve never touched it, hello, hello, we won’t offend you, how are you, your horns will grow here, and what age are they now, about 2 weeks, all the contents are like in nature, for my workers, horses replace their mother, that is

, they must also walk with them, talk to them, drive them, show them everything, give them food, this is very cool, but how... when are you going to release them into the wild? in a month, in two, those who feed them, so to speak, moose breeders, they must follow them like mothers, incredibly, after the yearlings will be the same as our little one, their daily movements are very small, their annual movements are also very small, we have sensors on all the moose cows, they are monitored every hour, this transmitter transmits to us, great, of course, thank you very much for that, what are you doing, thank you for the tour, thank you. having recharged themselves with goodness, the chefs are ready to pass it on to the residents of zlatoust in their dishes. in the morning they are at the food truck. the competition begins. well, marusya, look. please my charlotte, wow, my first charlotte, yes, this is a turn, friends, charlotte is just

most tender, well, my cutlets are also almost ready, what do you have to do for the service? i just have to literally lay out the potatoes, in a minute there will be some crazy cutlets, i’ll serve them too and let you try, hurray! marusya, it’s so delicious, the cutlets turned out very juicy, you’re great for adding lard, melted butter, well, the puree is just vergasa nami, because puree is my favorite side dish, it’s basically crushed potatoes, i just crushed it a little, cutlets are fantastic, i like it most i liked the fact that you have never cooked this and cooked it perfectly, moreover , i like that there is a small... slink of sour cream here, it perfectly complements all the berries and the charlotte itself, well, let's start, let

me hide it, zatoruus, hello , glad to see everyone, friends, everyone knows what sorrel is, yes, and i will cook. a tray of sorrel, with apples, a sauce based on sour cherries and a little farm sour cream, i called this dish golden cliffs, and i, in turn, prepared cutlets for you from three types of fish, and these are pike, pike perch, stick, i made crushed potatoes, i called my dish goldfish, so we are ready to feed you. let's get in line, olga, hello,

hello, you tried it with us, now we want to try it with you, of course, please, here's charlotte with sorrel, it's cool, bon appetit to you, what flavors do you have here, god, it smells great, cutlets , for dessert , take it, thank you very much, thank you, bon appetit, boss, hi, hi, hi, we are giving out desserts, cutlets, that’s all for us, please, we have more of everything, bon appetit, guys, thank you, charlotte very much i liked it very much, because i love the sweet taste of childhood, i liked the cutlets, probably, there was more minced meat, this one has a more creamy taste, i have never tried such cutlets, they are cool, charlotte combines sweets, the sourness is complemented by a delicate cream , the cutlets are so tender that they just melt.

just cutlets, please, bon appetit, now dessert, we've been waiting for so long, thank you, i tried sorrel in a new form, my grandmother only made pies out of it and it complements the cherries, very cool, i really like it i’ll like it, the cutlets are very tasty, i liked it, the cutlet is just very juicy, tasty, alexey’s charlotte, the combination of sour cream, texture. the chefs confirmed the title of the coolest chefs in russia, i really

liked both dishes, well, colleagues, tell me, fish cutlets are simply fantastic, the combination of fish and unusual mashed potatoes is something incredible. i would never have guessed to make such an unusual dish, the dessert is simply classy, ​​thank you, you really counted the ural cat, apparently you were inspired by your trip, the cutlets are wonderful, i could just eat this dish and eat it, charlotte is my favorite dish, and this is the dessert that can be eaten even by those who don’t like desserts. in general, i myself am not a sweet tooth, but the pie with apples, cherries, in combination, of course, with

our sorrel, is simply a delight, and the second course of mashed potatoes is simply in general. like this with charlotte, that’s just super, well, friends, let’s vote quickly, morochka’s coslets are just great, i’m voting for them right now, you were just magnificent, but i’ll choose like a little salt

perok, thank you very much, i’ll leave my vote for the taste of childhood, so golden cliffs, i love cutlets, i vote for goldfish, my vote is for golden right now, so one by one, one by one, i adore charlotte, very tasty, but i’ll vote for fish, thank you , thank you. well, let's go count, you definitely have more, 24, 6, 8, 10, 12, 14, i have 18, i have 22, i won, i won, for us the most important thing was to see you all, look at your beauty, try local food,

friendship won for us, goldberry. it's time for us to go home thank you all so much, so today alexey won with his oxalis charlotte. marus, i’m so glad that we spent this time together, we were just getting ready, we were just watching, and i’m so glad, i think that all this time we were... the chelyabinsk region pleased us with sunny weather, so many young people, so many beauties, generally incredible energy , marus, i glued chelyabinsk, and you glued the golden rose, okay, let's try, oops, look, perfect, even more beautiful than i did, south ural region, thank you,

it was unforgettable, we would visit here again we will... let everyone come, but it’s time for us to feed our guests, st. petersburg has been waiting for a long time, let’s go! hello, on the first channel there is a news release in the maxim sharfuddinov studio and briefly about the main thing. footage that the whole world is discussing.