i'm maxim ershov, chef of the grace bistro restaurant, welcome to the most beautiful place on patrick street. maxim began his career at the age of 16, and at the age of 22 he was already in the kitchen. the famous metropolis under the leadership of andrei shmakov. five star hotel experience came in handy for him on the legendary patrick. at grace, we mix standard european cuisine, understandable to our guests, with the east, and we do this through spices. maxim interned in beluga, worked at hands and divine. i opened a restaurant by champagne from scratch. his style is signature cuisine. his motto is freshness, juiciness and lightness. grace, we focus on quality, taste and beauty. now we are preparing pasta that we make ourselves. we will serve it with scallop truffle, patrick's most important ingredient. truffles, we don’t regret it. yarshov is called the chef of the new generations. he is a chef by vocation and is ready to intern every day. okay, okay, warm it up. do you remember, yes, how we talked, so that it was so liquid, yes in the center, we do french style, even, maxim ershov

ershov, quality, taste, beauty, i’m going to kaluga and smolensk with my friend nikita kuzmenko, i thinkhis trip it will be just great, nikita and maxim are the cooks on wheels, on a putrak they are going to kaluga , nikita is an experienced traveler, he has already participated in our program, we have been friends for a long time, it’s time to go on a trip together, we are going to kaluga, i myself was only passing through and not for long, what do you expect from kaluga? i think it will definitely be possible to find some interesting local recipe and try to cook it, yes, great, maxim, you probably know that alexey konevsky and i have already gone on a similar trip, yes, i cooked in this food truck, i always dreamed of trying work in a food truck, drive a food truck, as i do now, we had a very interesting trip, we visited local markets, local museums and were inspired, i think today we will also be able to see something new for ourselves and be inspired and delight the guests at the end , whom we will feed, yes , i’m looking forward to it all, we finally got there, yes, the road was sho