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the hero of a romantic melodrama, you have novels everywhere, you want to discuss this on air, find yourself in the scenery of a historical film, i would have thought that i was somewhere in france right now, experiencing a storm of emotions as in the most exciting adventure film, a cool way to spice up a sea holiday, drowning in a sea of ​​food, a walk on the sea with a snack included, oh madonna, how many of them are there in the gastronomic mouth ecstasy, this sauce is sweet and sour, mother to me, so spicy, delicious, ideal soup for everyone who doesn’t like onions, barobulka, of course, excellent. gelendzhik, the city of kurat in the krasnodar region on the shores of the black sea, framed by pitsun pines and mountain peaks, it is comfortably hidden in beautiful bay. as in any resort, all life is concentrated on the spacious embankment, which... resembles the hem of a wedding

dress, by the way, the very name of the city is translated by some as white bride. here it is, the main attraction of the city, the longest embankment in russia, 14 km long. a snow-white balustrade in a retro style, comfortable benches overlooking the sea, fountains, alleys and funny sculptures that are very popular among tourists. i don’t have enough time today, i have so many plans, i could walk along it endlessly, but i there is so much to do, but first you need to check into a hotel, i decided to stay at the nadezhda spa and sea paradise resort complex. good afternoon, hello,

prichik, thank you, and the resort fee, please, this fee goes towards the construction and improvement of the resort infrastructure, and then the card card, yes, thank you, the hotel has several types of rooms, from standard to luxury, there are bills where it can accommodate a family or a large company. i feel sorry for something, i feel sorry for the designer who came up with such a beautiful, bright, cozy modern room in which practically i will not be there, firstly, because i have a very intense flame in gelendzhuk, and secondly, because i have already seen something that i personally cannot see, yes, here it is, well, what can i do? i grew up by

the sea, i miss it so much, when i see it, i am always drawn there. the resort complex is located on the seashore in a very picturesque location. hello, hello, welcome. thank you, this is a service, an electric car is always available, well, there ’s no other way, the territory is simply huge. well, let's go have a look. recreation areas, a lot of greenery, a swimming pool with slides, sports grounds, a private beach, and here you can also improve your health, but more on that later, another nice bonus of this hotel, just like that, you can relax on the veranda, overlooking the sea, over a cup of coffee, ambassador, created by experts for true coffee connoisseurs, its noble rich taste is a gourmet delight.

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a broad soul and rich traditions, a country that never ceases to amaze, discover your russia on the unknown russia tv channel. is anyone on air? well, of course there is, this is your friend federico arnaldi, let's go and eat somewhere in gelendzhik! full speed ahead! you can come to gelendzhik all year round, the climate here is mild and dry, and the pitsun pines make the air incredibly healthy. the resort is ideal for families with children, there are many playgrounds in the city and...

and for gourmets like me in gelendzhik just a gastronomic rylesandra hello, i ’m very glad to see you, i’m also very glad, so who is this here, my dog ​​lilu, hello, my friend, such a beauty, curly beauty, like you, listen, well, it’s nice to hear from italians, of course, they’re always like that hot, everyone is so smiling , you’re already tanned, it’s not that i’m italian, it ’s just that you have such sun here, i’m recharging, and you’re so sunny, you know that we have sun in gelenzhuk 360 days a year, they say this is the sunniest city, the city of smiles and the city where dreams come true, you i made a wish, i will, apparently, right?

alexandra kharitonova, actress, blogger and native muscovite in the third generation, decided to move from her hometown to gelendzhik 6 years ago, knows all the most delicious places in the resort, mostly they are... on the embankment, and the first gastro spot is the most popular local fast food , kiros, please, piatsasangerzhi to you, so that you feel, you know, yes, it’s real, here pigeons are like piatsa sammarca in italy, traditionally it is made from lamb or pork, but in gelendzhuk gyros with chicken is popular. but here, of course, the flatbread plays a big role, the biggest role is played by the flatbread, it’s so

incredibly airy, you know, these flatbreads are made with kefir, they’re like pancakes made with kefir, i’ve probably definitely tried it, but i like it, you know, there’s sauce here, i love this sauce, this sauce reminds me when you eat caesar salad, i really love caesar salad, the vegetable filling consists of tomatoes, onions, paprika and french fries, i want... the second delicious location is also on the embankment , literally in two minutes they will drink with angelendzhik is also fast food, only from the sea. midi, shrimp, oysters, all fresh, no self-serve. when people come here,

everyone probably wants to feel the flavor of gelendzhik, and where else but on the embankment to do this. it's very tasty here, look, we have shrimp. you and i have mussels. before, how can i say, from mid-life personalities turn into media personalities. so, let me tell you how these moments even get here on the table? i want to listen, of course, but if you want, then let’s watch.

and so it turns out that there are such, what is this generally called a line, this is called a line, in short, how many such lines do you have? 27, the line is a structure made of canadas, on which the midi grows, wait, do they reach the bottom? no, not to the bottom, they are 3-4 meters, they are in the water column, but how does the midi get there ? it matures, it is planted on our collectors, and why on the collector and not on something else, it settles on everything, it’s a natural

process, also on stones on rocks on piers, you’ve probably seen when a mussel grows somewhere on the piers, here it is too. gets there, the fry swims, when it matures to settle, it sits on the substrate that it finds and then begins to grow there, that is , if i hung 3-4 m under water like that, at some point i was not covered by mussels, yes, well, yes, yes, midi is cut off the line and sent to another line to be cleared of debris and algae, so wait, that means they are they ready for us to prepare them or what, no, first they will go to us at c after this process, they will lie down for a day in crystal clear water, they will be further cleaned, we have now collected the harvest, there are small ones in this harvest, so we we don’t throw them away, we plant them back into the sea, they can

grow for another year or two until they become like this, and maybe you will unlock additionally, naturally, we don’t throw anything away, but everything that is not undergrown is everything , whatever is small, everything also fits in the sea and grows further. anton, then thank you very much, ciao to you, back to the sea, and to you on my plate, mm, this is just delicious, really. meade is very popular in italy, but you won’t find it in such sauces, especially in cheese ones. midi here is served not only in cheese sauce, but also in white wine and curry sauce. in tomato and also in tom yam sauce, why aren’t you fat, i can’t understand, it must already be fatty, impossible, give me less bolt, you have more to eat and i’ll turn everything into thick, so tam yam is also excellent, i don’t understand why we don't have such a culture, we midi, we cook everything with lemon only, mom, mom, stop me, because listen, i’ve already

started and i can’t stop, you know what, i want to take you to... such a divine place, you will get culinary delight, you will have thousands splashes - to fly, you know, because we are now eating such desserts, your papillae will be satisfied, but not these papillae, but what kind of taste buds we have, and forgive me, this divine place, according to alexandra, is also not far away, it turns out, the embankment golenjaka is not only a beautiful place, but also an appetizing one, there are goodies for every taste, we go... to one very nice cafe, the atmosphere of a leningrad apartment of the fifties of the last century is recreated here, antique items were collected from acquaintances at blash markets, these are goodies, the most delicious, and look how interesting it is, it’s served here coffee, with nuts, seeds, yes, roasted,

of course, what is most striking is the surroundings, yes, as i understand it, these vintage items are made here. unusual signature coffee serves desserts as if from the soviet past, you in general, you feel what an unusual coffee, something between coffee and mulled wine, there’s lemon, there’s lemon, i’m telling you, it doesn’t even really look like coffee, what i don’t drink, but this drink is amazing, well, the most- then our main cake is in the form of ice cream, so let's try it, come on, mm, what tenderness, there's some kind of juiciness here, the cake melts in the mouth, our meeting with alexandra, alas, is coming to an end, i want to reach out to you and you make me melt like ice cream , all women are like that.

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this giant worship cross is often compared to the statue of christ in brazil, it is located on the morkhod ridge, which stretches from novorossiysk to golendzh; you can climb up on foot along the recently opened terenkur. it’s a long way to the top, another 2 hours, in general, if you’re that kind of... brave, energetic, you can walk for 2 hours to the top along the health path, and if you’re like that lazy people like me, there is a cable car, where you can get to the top of the ridge in just 15 minutes, i don’t want you to think that i’m saying this on purpose, purely to impress you, but

for some reason i i’m thinking, many times i’ve been... i’ve ridden on similar infrastructures, but it ’s never been so scary, i don’t know, maybe because it’s either higher here, or it’s a little swayed by the wind, i don’t know, it’s a reward for courage , an ideal observation deck with breathtaking views of the city and the sea. you know how every city has these must-do things, for example, how to visit moscow and not go to red square, or visit rome and not see the colises, here in gelendzhuk there are two mandatory walks, along

the longest embankment in russia, the second along the sea. a boat trip is a two -in-one pleasure, you look at beautiful views, and then have lunch right in the middle of the sea. stavritka is the most popular topic in these parts, why? because it catches everything easily. you don’t wait long and catch it, it’s so easy to catch it that, as you saw, i didn’t even have time to throw the fishing rod yet, and the stabrit itself appeared on my plate, although the captain first fried it and sprinkled it with lemon, well, to be honest, he

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a place that, as they say, can amaze even such a sophisticated tourist as your friend federica. incredibili, if i didn’t know that i was now in gelendzhuk, but looking at this place, i would think that i was now somewhere in france, maybe in borudo, i would even quietly start talking to french accent, chateau winery.

frank dusener came to russia from french bordeaux 21 years ago, he is an oenologist, that is, a person who evaluates the soil and conditions for growing vineyards and...

let’s say, each bush produces between one and one and a half kg, yeah, all year round we need only between 30 and 45 people, during the season, during the season, during the season, from 70 to 120 people work, well, still not enough, well, for such a volume, wow, you are generally great, and well done in everything.

order of the international gastronomic society, to consider that a cook is not a profession, but a way of life, right now we with it we will prepare a famous french dish - onion soup. the recipe is quite simple, each of you can prepare it. three types of onions, yes, this is onion, this is shalod, and this is red onion. then i start cutting, but how to cut it, into strips. why three types and why exactly these types? well, in order to have taste, there is some special life hack from sergei, how not to cry when chopping onions? uh, but i have glasses, for example, there are actually many ways, if you don’t

want to cry onions from the refrigerator, that is, clean them in advance, put them in refrigerator, there will no longer be such a story as tears, someone takes water into his mouth, for example, it’s like, well, he takes water into his mouth and begins to cut and does not cry.

to caramelize onions, red wine, everything, the smell of ears, someone cooks onion soup with white wine, it is more light and transparent, someone cooks with water, we will cook with two types of broth, light chicken kansam, dark bone beef broth so that the darker is more saturated. plus, we will also add our local specialty, which is that it is black chanterelle, so it doesn’t have such a pronounced mushroom taste, in the season they are collected,

dried, and we have been using dried mushrooms for a whole year, but this is not an ingredient that goes into traditional soup, this is your interpretation, yes, this is already ours interpretation in a local way, right? that you can do without mushrooms, as in the traditional recipe, but you need to simmer the soup, the longer the better, at least two hours. so, our onion soup is ready. yeah, the last touch remains, so the last touch is salt and pepper or whatever we’ve already added no, no, the final touch is to bake it in the oven with puff pastry and cheese, you can make puff pastry yourself, or you can buy it ready-made, mamiya, it’s okay, what are you working on, i’m still smelling it, yes, grease the soup cap with yolk for beautiful color and...

they throw it in, yeah, that is, two approaches, yes, yes, no, i like it more as a bite, because i still want to feel the dough, as if it’s not onions yet, but such rich cabbage soup, rich cabbage soup, yes, there are onions, here are onions, sweets, and mushrooms also play well here. suddenly, it seems to me that this is an ideal soup for everyone who doesn’t

like onions, because they themselves will love them after this soup, 100%. but sergei didn’t limit himself to onion soup; he prepared for me a julene of black sea rapana and porcini mushrooms in bechamel sauce. i’ll say it again, about the soup, that if you are not a strong fan of... rapana, like me, for example, i am, this is a good dish, because there is such a richness of different flavors in the ingredients that rapana no longer bothers me, on the contrary, i don’t even understand if it’s rapan here or if it’s mushrooms coming, this is some kind of game, guess what you are eating there, for dessert there is fondant with roquefort cheese, a hot chocolate sponge cake on the outside, a surprise in the form of cheese inside, served with vanilla...

there is a slight hint of cheese, but it does not conflict with anything, there is absolute harmony here, now there will still be an aftertaste of racquefort blue cheese, well, there are such complex noble tastes, of course the ice cream is very pleasantly refreshing after every bite, sergey, everything was delicious, it was interesting. thank you very much, or as the french say, but this guy doesn’t speak french to me it was possible, because in shoto there is one meditative entertainment that i simply could not miss, the ecculanost of the artist, here is our artist, and we really paint with wine or something, look, look how beautiful it is, i hope this surprises you, look. and yes and no, i’ll explain,

the process as a whole is surprising, no, because many years ago, the same person who discovered the russian language and russia in general for me, i’m talking about love, if anything, it was just at me in italy, i thought why not start drawing coffee when she started this do it, i suggested, why not with wine, ideal, so i... on watercolor paper, here is a path

of vineyards, yes, they planted the first batch, the most interesting thing is that in the already completed picture the processes of fermentation and oxidation continue, after due to which the color palette changes. and an even more wonderful addition, when you can draw on... enjoy, but also taste, thank you, that’s right, oh, we ’re like with a straw, you have a professional artistic pipe for you, after such french lessons, you want something extremely russian, gelendzhik is not only beaches and seas, behind them there are rocks,

mountains, forests, and now we’ll ride along them on this giant balide, fish soup. this vehicle can climb steep slopes and travel along mountain rivers, on such gigantic things you feel generally powerful, as if i can go everywhere and nothing can stop me, the first stop on my trail tour is the plesetsk gap, which is located on the thab river, this place. also called the valley of 100 waterfalls, there are very tiny ones, and giants, and even waterfalls brothers, this seven-meter waterfall is called so: two brothers, because these two streams do not unite even during heavy rains. for all extreme sports lovers and walruses

of the country, this is the place for you! well, i ’ll saddle up again and move on! honestly, it seems to me that such a walk is very cool, now i’m going to the mysterious rock sail, who made a hole in this colossus is unknown, either nature or aliens, some even believe that this is the largest dalmen in the world and the hole in the rock was cut by the priests of the magical cult, look. meditated on the road again, come on, look where we got to, what a beautiful lake, yes, in such beautiful places a short stop definitely suggests itself,

so guys, take a break with me for a couple of minutes. we will have a sweet picnic, barbecue marshmallows xxl, a set for sweet kebabs, it’s super simple to prepare, now everything will be ready, take a skewer from the set, fry, the marshmallows are covered with a golden crust, the inside remains soft and tender, the marshmallows will hit the appetite of picnics, friends, come on. people come to gelendzhik not only for adventures, but also for the sake of an invigorating cocktail of mountain-sea air and healing procedures. at the resort complex where i stayed, experienced doctors conduct

diagnostics and select an individual course of treatment. what's bothering you? well, shey 100%. because of this, i constantly change beds in different hotels because i constantly fly in these seats, airplanes like this, and not only because of the different countries, that’s why my neck hurts here, on the right on the left, well, there’s also this kind of pain, like a needle, just sharp, so it’s like there’s a nerve of a specific point here, by the way, just a minute, please forgiveness, more sleep, regulating sleep - it would be good if there is such a procedure, i don’t know, first of all we will get to an osteopath. he will correct all your irregularities, set the skeleton in the correct mode, then we will make sure that you relax thoroughly, these are my oh these are my producers, but

then they decided to torture me, what are you ready for, well, i don’t know, i don’t understand, it crunches the car and my back and my joints? wow, madonna, these waves are agustic, i can feel everything shaking inside me, this is a thermal procedure you feel the massage, everything is fine, be careful, otherwise in this area. well, in the end, you and i will replenish the body, give it a resource so that you can work fully and efficiently, yeah. you will receive a gas mixture with a reduced oxygen content. it's comparable to climbing

mountains. during hypoxic therapy, the body activates mechanisms for delivering oxygen to tissues, which increases blood circulation and opens dormant capillaries. you are now at 3,810 m above sea level. you may feel a slight lack of oxygen, but you breathe calmly, just 300 m is for beginners, but you can climb everest, but instead of everest they sent me to electrosleep, with these little yellow pads, be still... slight tingling, eyes closed, it will be like a butterfly in front of the eyes, wings, i don’t see a butterfly, i see shawarma, that’s

normal, you probably really see gyro and copper, you really want to eat, yes, yes, always, oh, spaghetti has appeared, with seafood in the distance of coastal gilendzhik, oh my god, here i am, oh, my god , not everything is fine, this is how it should be, that’s right, i’m a little depressed, so, wait, where do the laugh machines turn off, someone can help, turn it off, how to turn it off, hello, where is the button, maybe, where is this button, yes, maybe, yes, me it seems that this

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have already seen and tried a lot, but i have not yet tasted or cooked the main culinary feature of this region. maxim, what a trick, this is a trick, red mullet, red mullet, chow maxim, maxim kroskov has loved cooking since childhood, already at the age of 7 he was frying potatoes and making scrambled eggs on his own, he dreamed of becoming a cook, but then he decided that being a cook on a ship was not enough for him . studied culinary arts school, worked in nitsa in sofia and a few years ago moved to gelendzhik. how will we cook red mullet today? today there will be red mullet according to a special recipe, very tender, crispy, with a cream sauce with cucumber relish. what's this? cucumber relish - translated, it is jam made from cucumbers. and talk

as you eat, jam. we take the magur, peel it , then we cut it into small cubes, see if there are large seeds, we also remove the seeds, if they are large, and if they are not large, if they are not large, we chop nice little cube calmly, turn on the stove, turn on the stove, add butter, add oil in order to fry the cucumbers and add a lot of piquancy, that’s it, but now the cucumbers will start to simmer and accordingly there will be nothing left from the oil, i’m for... yes, yes, that's right, load it in, fry it over high heat, so as not to turn it into porridge right away, we also rarely stir, because we will also turn it into porridge, okay, that's it, as long as they go, what do we have for now, while they are walking, we cut off two orange slices, so that’s enough for

we need to squeeze it out there. a little citrus, uh-huh, mix everything, evaporate again over high heat, uh-huh, further, further, further, extra orange, we need to get rid of it, 100%. next, let's prepare the sauce, take a regular bowl, call this sauce cream sauce, uh-huh, this is my original sauce, let's call a spade a spade, maksimovsky sauce, sauce from maxim, yes, what are we doing, we take cream, thirty percent, oh, fatty, fatty, fatty, fatty, take a regular spoon, take balsamic cream, yeah, balsamic cream, interesting, i’ve never seen such a combination with cream, and we add it here, and then look carefully, mix thoroughly, mix, mix, mix,

thoroughly, thoroughly, mix, uh-huh, mix,

fish is optional, there is no bile in it, but when frying, the bones and backbone become so soft that the mullet can be eaten whole, take it, turn on the frying pan, yeah, add vegetable oil to warm it up, you don’t need much, just enough, thanks to our corn flour breading, we will create our fish very crispy, very tender, when frying , the taste quality is a little well... fried, evaporate, tuesday flour is not preserved, it is preserved, that is, we supposedly seal it and protect thereby why it is corn flour, and not ordinary flour, wheat flour is coarser, corn flour is more coarse it will be more tender, in my homeland in ancient rome

, barobulka was considered a real jewel and was served only to the table of ruling persons, and the philosophers seneca and cicero admired its ability to change color, even when we ... fry it, well, you hear the smell of the sea, the sea smell from the frying pan, the sea smell surrounds us, in general, yes, yes, it’s as if we are at the sea, it’s like that, in our tongue, fry the king’s fish for a few minutes on each side, and it’s ready, well, maxim, that very moment has come , of course, which one are you. said that bon appetit, absolutely right, bon appetit, come on, then bon appetit, how to get tired of it, first the mullet, then the boil, the mullet is eaten with hands, when we open the mullet, first with the sauce for a bite and

then add the flavor, no, mullet of course excellent. golden, crispy, everything is as it should be, but forgive me, but this is cucumber jam, it seems to take a lot of attention to itself, because for me this is something new, very easy to prepare, so it’s just begging to be repeated at home, and spicy, sweet, tasty, it’s like you said, we don’t have to chop it very finely, thereby preserving the texture crunch, crunch, here there is that same crunch, in general, this.