and one asks the other. what are you doing? yes, i’m sitting here, looking at how the trees grow, and the second one answers all the fuss. it’s really not in a hurry here, i understand why you look how beautiful it is around, i myself would sit in one place and enjoy the local landscapes. this is the life of your friends. see you, as always on the first we cockatiel wine. ruslan polyakov of restaurants is a bright representative of the

new wave of the best young chef of 2019 according to the version of the insider evorts, we mix the cuisine of the countries of the world, remake it to our tastes in our own way and laying out the coal turns out japanese pizza on a mexican flatbread supervises 11 lawyers, just in half and on slices and the twelfth is on the way. a perfectionist with a stormy temperament he admits

that if he sees a bad job, he can hit me on the head with a frying pan, looking at me like that, please, you want to nail me. he believes that the truth is in simplicity on this journey, i'm going to nikita along deryagin, two cities are waiting for us. it will be very interesting nikita has been lost in the professional kitchen since he was 14 years old. 22 years headed the restaurant björk and led him to a green michelin star. today i'm cooking a duck, the winner of the young chef nomination, according to the michelin 2022 guide, loves to work with local products, using the best

world techniques. who treats this product, as their child considers gastronomy through the prism of chemistry, physics and microbiology, is sure that russia is waiting for a boom in regional cuisine and gastronomic tourism in restaurants. the food i have is probably more about talking around the stories that arise while you are from the south. cooking. bon appetit. i am going on a glorious pole trip to new cities for me, sergiev posad yaroslavl has never been there. i hope it will be interesting. i hope it will be delicious. ruslan and nikita went today, cooks on wheels

in their food truck. they go to yaroslavl and then to sergiev posad. for the first time, i actually never drove anything more than a car while driving a footer. i ask my father, do you want to steer, well, yes, of course, come on, i'm in yaroslavl and you're in sergiev posad okay , this is a cool idea? actually cool. well then yes, for the first time i am introducing a futrak for the first time i will cook in it for the first time i will visit yaroslavl in short, the summer has not passed in vain. probably it's more like a challenge to the fact that you came to your futrak. this is still an inferior kitchen, but with all this , you have a new city, some new products, you don’t have any familiar suppliers, so i think we’ll walk around, talk to the locals, go to the market and we’ll start from this center of yaroslavl - this is a column of the 19th century, which in 2013 was declared the zero kilometers of the golden rings of russia, the locals called her floor lamp

here on voskresensky boulevard and are parked. listen calmly lucky, but i'm betting that now, according to the law of the cavity, it will rain. well, as they say here, because the river will not let through, yaroslavl is the capital of the golden ring behind us zero kilometer and look, i suggest. here we are here in the morning and we put the people here to feed, symbolically. all right, let's start our acquaintance with yaroslavl listen, i don't know anything in yaroslavl, i 've never been here, but i have an application ruspass. it means you are prepared. yes, look, so about the unforgettable yaroslavl route. let's go yaroslavl is one of the oldest russian cities. it is more than a thousand years old, its stormy history and only an experienced guide can retell it briefly. victoria ruslan we are in the

historical center of yaroslavl, we have never been here before. i was passing through just a month ago, great. well, now we will come to the very edge of the arrow, this is the place where, in general, our city was founded, and this is how once in this place, a rather well-known legend of the formation of the city happened. it is also related to our bear symbol, which we have here in the flower bed. this is where the tribes lived. they were pagans and worshiped god veles, whom they saw precisely the incarnation of a bear. so, when yaroslav whom we all know with you, how yaroslav the wise prince surveyed his possessions. he saw how the locals plundered the merchant's problems. he decided to help the merchants, freed them, of course, he liked these lands. he decided to build a city here, but the main obstacle was the local population, of course. they also realized that, perhaps, these lands would be occupied, so they unleashed a fierce beast on yaroslav with a fierce beast, of course. the bear took it, but yaroslav

takes his ax and kills him, and so in 2010 our city appeared and the city appeared. we have grown along the volga and to the industry. here i suggest you take a walk along the industry's fairly large trade routes. so anyway, it's a mix. culture is a mix. uh, products, how much it had an effect, because churches are visible, cathedrals are visible, some kind of mix of culture is not observed among the architecture will be encountered already. mostly around the 17th century, because for a long time yaroslavl was built in wood. and the city, of course, repeatedly. our gorely was rebuilt anew. well, of course, the yaroslavl people. they still adhered to their traditions, since everything around us was connected with fish, pies with fish, dumplings with fish, just fried fish, as you like, fish was used. 1,000 years of history is no joke, that's all for now tell the weather changes a few times. it

will rain, well, yes, i missed the volga where we have a lot of old merchant houses and look, just on the right side. we have the house of the merchant ivan aleksandrovich vakhrameev, he mainly traded. by the sky, although by the way, this family belonged, and we are weak, not tobacco factories, a lot of something like that. yes, of course, we have dairy plants, in general, both in yaroslavl and throughout the region. we also traded fish, of course. it was, in general, the most common product. it was on this that the merchants profited, therefore, of course, they could build themselves. these are luxurious houses. where are we going next. we are now heading further to our central square, where our visiting card is located. the church of elijah the prophet was built in the seventeenth century at the expense of the very rich yaroslavl merchants of the screen brothers, they traded in

furs, pearls, precious stones, built churches, but they did not forget themselves the prophet with us, uh, this is such a vivid example, which, in general, shows that the people of yaroslavl were very cunning enterprising. especially just the same in trade. it seemed like an ordinary temple. well, look, there are a lot of little ones here. they kept all their precious goods in small windows in such small rooms, because they believed that no one would steal a brick church there, fires were also being built, they were not terrible, but most importantly, they were not taxed. the merchants did not pay anything for such a room and built it just right next to the volga near the shore, so it was immediately possible to drag everything from here. to the shores pier. we load onto ships. thank you very much it was great. interesting, please come back. in the center of yaroslavl on svoboda street there is a skazka restaurant. here the chefs get to know the local culinary traditions

. we have a russian stove in the restaurant, and we cook them by simmering them at night on the stoves that have cooled down further. we will have young carrots, goat cheese, and roasted hazelnuts. we also cook it a little in the oven, gas it, super hot hot. this is our porridge bulgur porridge with quail quail, uglichskaya let's start touching. bread. we also do it ourselves. this is borodino with a little sour cream. acidity. the shooter also comes out raw, cheeks. we preliminarily torment them with ready-made things, a classy flock of three products, and at the same time delicious. at the same time a good portion and a good joke. i 'm sure. guys, listen, this is the most ideal dish for me, since there are only two products, how much i

love cleanliness, that is, carrots are here and on the balance with cheese, and the cheese is cool, but salty cheese, sweet carrot. and then when you catch up with all the nuts, super hot. let's quail here, that is, it's a quail breast, in fact. we pickle it quickly, fry it in a pan, serve it with porridge for six months. in general, we marinate olive oil with a little adjika salt and pepper. and, in principle, everything. listen, well, summing it up right, i really liked it. bread. yours is very cool. it is very dense, it is very fragrant, i liked the simple, tasty, dense, satisfying ones. how would you, well, come here again for these dishes. and judging by the landing. well, yes, yes, that is, you see it is coming back and it's delicious. listen tomorrow we are going to the market, we will prepare for the fact that we are preparing our own dishes, invented from your products, what would you advise to find directly? maybe it is in any way some seasonal vegetables, a lot of some root vegetables, you can look for meat, but it will probably

only be some kind of pork. thank you. thank you. here we will cook futraks next to the kremlin, so come and try with pleasure guys there are a lot of sights in yaroslavl. for example, go to the village of vyatskoye there, good morning. very nice welcome to russia's most beautiful village to live well. we position our relationship to life. to the art of culture, to the work of nikolai alekseevich, in fact, the architecture resembles that of st. petersburg and this is also historically justified. vyatka peasants-otkhodniks. they went to work in st. petersburg, returned from there rich

and built their houses on the model of st. petersburg architecture. vyatskaya was generally called the vyatka town, petersburg, i now propose to visit museum of the sounds of time, there is a unique collection of musical instruments from the last 400 years. all musical instruments. you can listen, and twist the handle of the barrel organ, i will teach this is the only thing that will work. i don't have any musical education, i say it 's okay right away, there are instruments that you can play without musical education. let's go chefs, award-winning and recognized culinary masters, having tested bahei products, take off their hats and congratulate them on being awarded the award for the excellent taste of mahei makes your dish tastier the vitamin-mineral complex complivit was created especially for us for

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rubles. vitamins of group b for 259 rubles. backs knows that difficult times require profitable solutions zero commission for the purchase of securities and guaranteed cashback up to a million rubles. open the world of investment backs. i'm a photographer. if in the pictures it’s easy for me to fix skin problems, then in life their disguise is not the way out akriderm gk of complex action helps fight inflammation, reddening of infections and itching on the skin and gives more confidence in life and the frame, and friederm gk healthy skin beauty. magnet cosmetics cares means love always thirty percent on holly's hand cream for more discounts in the magnet mobile app. come in, i'll show you the favorite museum of our tourists. by the way, this is a unique instrument. this is the organ of the brothers, there are only four of them left in russia, one in the hermitage

, two in the museums of moscow, and only in vyatka you can listen to it, and i suggest you play it yourself, even such organs stood on it in taverns and stood their yards, but at one time a decree was issued to destroy all tools, allegedly. they contributed to the violence and debauchery. that's how they had fun. this instrument is also arranged according to the principle of an organ - this is a harmonium, you know how to play streaming perfectly. let's learn together with our feet, we put on the pedals and you need to actively evenly press the air on the pedals, yes. do you know what you need to do to amplify the sound of the sound? here, here, there are such struts, and you need to push them to the sides at the same time with your knees. here's this one too so push the pedals. yes, literally a trainer. so how is this to be done? let me download and

you will play. come on, two half-music and when such hurdy-gurdies make money in the morning. i think you should put it near the food truck. you will play right. if you lose, we have a better tool for this. this is a fair barrel which was specially used to attract attention and was placed at fairs of some retail outlets.

we buy a collection of gramophones with trumpets. and here are the cabinets. well twist it it is necessary. knees to the other side is actually the most unusual. that is, i'm somehow music, that's something far from me, as much as possible, playing from the headphones is very cool. everything is cool. very cool. we'll go for a walk . thank you very much. it's very cool, not all of the museum. i showed you 15 museums that constantly hold exhibitions, rally concerts of retro cars, but the chef is interested in everything related to food. hello nikita ruslanskiye

we are the capital of pickles. so alena cucumber and i cook everything we can. of course, we have pickled cucumbers. we have pickled cucumber sauce, and this is our baby cucumber jam, classic jam and take jam, the flavor, probably referring to baked pumpkin, is delicious. it's delicious. it's just delicious lingonberries, soaked for more than three months. we soak lingonberries. this sweet-spicy cinnamon pickle is on the mini itself, interesting than on the background of cucumbers. she sits straight down. this is crap. this horseradish definitely need to try the turnip horseradish cool for such a feast classic pickles such, moreover very vigorous russians. and, of course, our burgers, they are different, yes, yes, this one with turkey is different. and it’s definitely

a cucumber with beef cucumber, and there’s also a fresh cucumber, a juicy pickle, there’s a lot, especially for some reason you did n’t feel so much with a turkey, it’s more like a classic bird, so i want to try the cucumbers separately, because, well, salty they are cosmic. they directly invite you to go to our beautiful and unique museum of time and look at the fantastic watch exhibits everything is agreed. thank you very much in the clock museum, the chefs met the founder of the complex. vyatskoe scientist entrepreneur collector oleg zharov restoration of the village. he started practicing in 2008. this is the project of his life. so you can't imagine a better guide. you are here with all of this. well, it's coming. this needs to be done every day. many hours every day. some hours once a week, some hours once a year, but in general, yes, every day requires some care and work. how many years is the most-very hour

here? well, there are seventeenth-century clocks, but they do n't run all the way. let me show you, so as not to be unfounded, they go quite accurately, these moors, they beat, beat, but unfortunately, these figures, which should appear on the scene at the same time as the moors, were not restored. well, let's try, maybe someday we'll succeed. where did this idea to collect these watches come from ? this is a passion that has lasted for me for more than a quarter of a century. i've been collecting for a while. many hours. i was at home, wife. at first she scolded, and then i got used to it. that is, it is only your collection. well, of course, where does a hobby like this come from, well, absolutely by chance i have one of my relatives. my uncle, he collected watches all his life, collected and restored, but this is a passion, apparently, it was somehow transferred to me. what is your favorite watch? well, you know, it's like there are no beloved children in a family. yes, all children are loved, so every watch was bought from them with

its own story. how long does it take here to wind up all the clocks bypass look every weekday. at me it's somewhere around an hour, and sunday afternoon at three or four o'clock. it's very very beautiful. very cool. a very modern culture creates an image, including the belief that it is something you know from horror films. i'm telling you exactly, oleg thank you very much. you have an incredible collection, it's amazing that you're doing all of this on a volunteer basis. it always gives me goosebumps when a person independently finds some kind of his own hobby and supports it on such a i don’t know, big human scale. thank you. thanks big, but in fact the clock strikes not only at 12:00, they strike the hour and two and three every half an hour, they cast some hours and a quarter of an hour, so come at any time. thank you so much. but the main goal of the chefs is to create new recipes and the culinary

battle is time to go to the local market. i'll probably make a croquette, which is not needed with cucumbers and cheese. i need a bird, i think okay, let's do it so good luck if you call. a croquette is such a ball with a soft filling, then we deep-fry it. that is, it will be crispy, and inside will be such a liquid filling. hello, by the way, you can try pickled cucumbers. you can half a kilo of cucumbers yes, be sure to be strong all thanks a lot, and you don’t press here. let's try medium roasted seeds. and i want to try mustard. i will take the whole problem of oils in that they live for 2-3 days, that is, free glyceric acids. fat

begins to break down so it turns out that he and our receptors. here comes the free fatty acids. they will most likely smell like an old walnut. we are not even talking about benefits. it's just tasteless, but here it's tight. immediately, they immediately pour not a single pumpkin that milliliters. so let's go look for what spices? can we have a couple of nutmeg nuts, and saffron is saffron is natural, it is expensive, this is imeretian saffron and is considered the king of spices. and can we get cheaper, which is for us for color. you can have it too and let's have a little more paprika. let's go look for cheese heaven. supported for 2 weeks. yes, there is such a very fresh young term, right? yes, you can

try. try tasty. let's give it all we have. you have everything. all the best. hello, the flower is very tasty. yes, this is a thick maximum. take it, please, ruslan forgot, and you have spices. let's go. i need hot pepper flakes and i will need tomato flakes, too , a little bit of zira and a couple of stars. anise. hello , i need eggs with a yellow yolk, just so yellow yellow. come on, let's 15 and in a bag. and you can break one drum roll, chicken, suffered perfectly. everything, thank you very much. all local yes

cabbage is fine for me. i like yours very much. i 'll take it. let's round 3 kg 570 rubles. 3 kg, brocco. now, somewhere in moscow, one chef has become sad, who, for 800 rubles. i bought myself a kilo, frozen to the question of how much a local product costs. i would open a restaurant here, and i would teleport food to moscow, i need it, such a ripe fragrant, dense gelatins are interested in the smell. i already like it

anyway. wow so cool. thank you so much. and can i have cancer in the summer, and we will go further than 200-300 grams. and you come tomorrow to the kremlin and find out everything at 12:00 and take a girlfriend. well, no. on the eve of the battle, the chefs must make preparations in the kitchen of a local restaurant. yes, and a pause does not interfere with combining business with pleasure. they decided in the restaurant ivan vasilyevich presented olivier from turkey with pickled mushrooms, and ruslan's orange breast and crispy chips are cool. game overseas eggplant eggplants of our own production delicious spicy slightly spicy just

very cool. i really like mushrooms. only we have such mushrooms. we are more in yaroslavl do not meet these wonderful mushrooms have not seen. while listening, in my opinion, this is the coolest feast when you order a bunch of snacks. yes, it’s very tasty, and here, that we have a grilled fillet with baked eggplant, fresh mini-corn chanterelles, well , ruslan’s classic cake sauce with hare kidneys with mashed potatoes, and cranberries with mushroom sauce. well, from fried chips from pickled cucumbers here yes , such bold combinations of everything, well, in general as a whole. delicious, great! i am very pleased actually what you liked it and you are delighted. here are my meals.

in fact, we came to ask you to come to the kitchen. can i have a little time of your space to make preparations help you understand? the fate of tomorrow's battle is being decided today in the kitchen moscow chefs are making preparations yaroslavsky colleagues are watching with interest. i hope you have enough. thank you so much. what did you do? i have a basic workpiece. in fact, it will be the freshest dish. it’s a lot that i’ll cut the footraks straight, that is, today we are doing such a long steaming, but basically, there are three products. yes, that is, it's two sauces and i 'll deal with the bird. listen, well, everything will be much easier for me, we will stew cucumbers, then we will mix them with cottage cheese, bring them to taste now and then we will look. eh, what else to add? what taste did the fish take away in the head? so you're going to experiment risky guy now? here then we roll up. we will freeze it all into balls and only tomorrow we will bread it all and

deep-fry it. in the sense of making the oil back. this is butter. we will melt it, bring it to 130 °, then we’ll strain it and we’ll start cooking now while the oil is heating, we’ll cut the ogu and the onion, therefore, we will need to peel the onion. and then i'll start with cucumbers. i bake cabbage, i added a little salt, pepper, vegetable oil and bernazad. it’s just that everything is caramelized together and steamed in its own juice. after that, i open it, and we get such a basic preparation for spicy pasta. i was hoping you'd let him go. uh-huh, i took honey with herbs. i took the same spicy pepper, a little bit of seeds, cumin, i'll add a little salt butter, and this will be the marinade with which we will cover the turkey after the salt is necessary. tomorrow they just heat it up, fry it, cut it and immediately into cakes. i'm making a base for croquettes, so we're going to

soften it up just a bit to get a consistency, mix in the cucumbers and fried onions, and finish to taste. such a snack cheese sauce that made fried a little garlic fried a little hot pepper in butter until stared. all this cream waited until they boiled. about a third there and now i just tighten it with cheese than the better the cheese, the tastier the cheese sauce we are here. insanely lucky, it's stupid not to use it. let me save you, ruslan, you went to the market and forgot something. your fake saffron is two small ones, your nuts are pumpkin oil. i looked at it and it was written for male power. i just thought of you. you women's yes, for the hair, everything is ready for me. there now i’ll stuff the cabbage a little, then i’ll try it with a blender. everything else tomorrow from under the knife how are you? i

have literally 10 minutes left. now i will roll these croquettes. you are rocketing. i'm finishing it and we'll have time to fly cool today. award-winning chefs and recognized culinary masters after testing the products, makeev take off their hats and congratulate them on being awarded an award for an excellent mahei course makes your dishes tastier brezhnev songs park. what tasks did he set them to be completed today on the first take the order, finally, we will pay off first. there will be no drama in business when there are all the possibilities of fsb acquiring for small businesses. connect fsb business pay to a smartphone. psb bank for business hi i love to feel comfortable love my

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vlastelin if i let you, you would already have dead, then why all this janissaries? what are you at the table, like a sheep molly never seen a movie one tv presents us to help sister pro found something like that, damn it why did the jengars attack us after all the war? no, i talk about it all the time. i think the movie one tv presents, i know only one person who can buy such a large batch. amber, this concerns only the two of us. if, through your fault, more people die in demand, specifically yourself will be a completely different series.

science fiction on first general partner of the project fantastic vtb bank, switch to a fantastically profitable vtb debit card and everything will work out. ruslan decided to soar, it can be done nearby. and here we are at the airport. i have never flown such aircraft. for me, it will be a whole new experience. michael is already waiting for us today. we are going to fly on a yak-52 aircraft designed by yakovlev, a two-seat sports

aircraft. well, in order to fly in it. we will now go through a pre-flight inspection and a big briefing, we will have a great walk, we will see that everything is fixed here. check if the hood is closed landing gear? a pat on physics is to understand if there are any foreign objects so that they do not get into the aircraft controls. now take a seat in the second cabin. so yes, first we attach the parachute control stick and the throttle control everything you need. this here is this button is an intercom between the pilot and the instructor. your task today is to enjoy on my command to try to recover with me by plane. fine. i'm ready to

listen to the impression such i want to become madly, because the fifth point hurts. but they are just unforgettably one of the first unforgettable impressions, probably a dive and immediately a sharp take-off. this is the complete dump of the head. but it's very cool. i never regret.

not scary. you worry about your daughter. to be honest, yes, we will not fly daniel there, and besides, we will fly far , over there, where the sun is shining. i served in the navy. i have never climbed into the sky on anything at all, what will happen, what you need to know, the most important thing is not to be afraid, but to enjoy the flight. means at the time of the start, your legs are in this position, your hands are in this position. that is, you stay here to hear, we will all each other normally excellent. hey

, this is very cool, slipped between two clouds. you start to twist and it presses you, the seat is some kind of overload and i don’t know right away, funny fun is not scary at all, that is, it was not scary. well , the only feeling is that your hands are freezing, well, that's all, everything else is not scary every 100 m in minus 1 °. so it's colder there, very, very impressive. thank you so much. this is very cool. on the next morning, the chefs came to their food truck. the culinary battle begins to fly. what do you have left to cook now the grill is heating up? i think i'll

fry the meat, and that's it. i think it's ready for service. what's left for you? listen, i have left to bread the profit and cut it for the first time in a pharmacy, until i realized my impressions a little bit hot from the grill just a little. and everything is so gorgeous. i'm almost ready, all that's left is to cut the cucumbers. and as soon as upon arrival. i will fry croquettes. we have pickles. why precisely this, because we visited the power mating pickles - this is their direct property. i really liked it, pies with pickles like this, i have never tried it. so let's see if it worked or not. wow everyone. my name is nikita . this is ruslan. we arrived from moscow, and we rode around your markets for several days. we rode around your coolest places. nikita cooked the bird. i made pickles, a mexican dish. on the

whole. we are completely out of your products. yes it is so according to yaroslavsky strictly speaking, wheat flatbread on top spicy pasta from your fried brock and a little bit of thigh, turkey crispy salad in which we added a little bit of your lemon mint and pickles of course pickles, and i made this deep-fried ball for the rocket , it happens to be potatoes, cheesy me made cream cheese and pickles, we approach, we try to help ourselves. if anything, don't hit us hard. everything, thank you very much. hello what kind of smile do you have, is it all braces? hello are you ready to feed, yaroslavl i hope so. and here however, everyone can do it. well at home i'll tell you how oh maria hello, please and the last portion, and we need literally 2 minutes to finish

everything first i tried croquettes it turned out very worthy, especially the curd cheese that turned out there with cashews i never tried it, but i really liked it so did it turn out good? as they say people will rejoice? some kind of pickup of croquettes is also such an unusual taste. for all that, yes, used conventional products, and i would probably take the recipe for myself for home cooking never tasted like this in my life . of course, in general, it should be amazing, probably, i would try to do it, but i'm not sure, say hello, hello, i'm coming to you. look at this. here is the pilot that i flew like clouds, and i'm still a little worried, that's it, the artist's work here is very pleasant, well,

a little spicy, so sour, there is very empty meat. well, i wasn't sharp enough. this is the combination of crispy chicken and soft inner filling. yes, pickled cucumber. he gives such right here is an exquisite note that you want. it's just there. well, listen, it worked out well. no it's okay. i do not eat. acute. therefore, you can come to me and focus on the spiciness of the dish, what can i say, that's for sure. unusually, but the reference to pies is everything. therefore, so that

she does not ride, as it were, this is a footrack, that is, we were in a restaurant. she was something different, like you dill texture is very tender in the mouth. it just melts right, well, buckwheat turns out to make such a thin couple. it's frost it's egg starch and crackers themselves and everything, yes, then already. how about you, hello. received while eating. i can't choose which i like more. it's just that i would have eaten everything, and even more eyes. thank you so much. oh here ours

here our all our chefs and we will now get a real just a real assessment breading appreciated the bun is not crunchy, in fact. everything is very good, the way it crunches, uh, there is enough juiciness. i haven't finished just yet, but i liked more the gore because it's such a gourmet thing and very well exposed. the basic idea is felt absolutely will give. masha when i just felt this pickled cucumber as a cottage cheese son. for me it was something so uninteresting and unusual. for some reason i thought i'd try it now. so i'll be right admiration, because i somehow like more such things, to be honest, i don't really like, here. and here are such, uh, taste qualities, freshness, pungency. i'm sharp in general, to be honest, i don't like it, guys, are you ready to vote. let's go

let's go. when will i order yaroslav like this yaroslavka she weighs so much to me. so it was great. guys, thank you it was very tasty, but my choice for a short trip. i'll choose this, but still a little buckwheat pillow let me down. let's count.

20 rockets 21 tacos 21 thank you so much thank you so much for coming guys. thank you in general, a very cool city, we really liked it. and i guess we'll come here again nikita, definitely maybe soon we'll open a restaurant here, so i'll wait for everyone. thank you very much. in general, mexican cuisine in yaroslavl came in, nikita won, but ruslan has the opportunity recoup. for their journey continues, finally, finally. we finished with yaroslavl, we took it. let's have one tradition supports, please.