he admits that if he sees bad work, he can hit him on the head with a frying pan. i look at me like that, please, you want to nail it. he believes that the truth is in simplicity on this journey, i go with nikita along the deryagins, two cities are waiting for us. it will be very interesting in a professional kitchen from the age of 14. 22 years led the restaurant björk and led him to the green michelin star. today i'm cooking a duck with cabbage textures or a nut, the winner of the young nomination, the chef, according to the michelin 2022 guide, loves to work with local products, applying the world's best techniques that

it has a history. you can always find a person who treats this product as their child considers gastronomy through the prism of chemistry, physics and microbiology, i am sure that russia will experience a boom in regional cuisine and gastronomic tourism. the restaurant of my attention should give some kind of value, not only a product, but also something that can unite you around, the food that you cook, for example, when a person not only ate, not just received kilocalories. but i got some kind of impression , got some kind of emotion that you pawned food, so i have food rather, probably, about talking around the stories that arise, you will show ruslan ruslan and nikita already visited yaroslavl now on the way to sergiev posad they share impressions. how do you like

yaroslavl, a beautiful city, you really feel the history, you feel that it is definitely not 100, 200, 300, or 500 years old, that it is old, that culture is mixed in it, some taste habits are mixed. now what i think about the most is waiting for the server posada here, on the one hand, it seems to be close to moscow, where i work, where i live, and on the other hand. i have never been there. so, you know, in such a light anticipation. well, it’s just not necessary, sergiev posad and everyone will push it far . sergiev posad is the closest city of the golden ring to moscow, it is ideal for a day trip from the capital, so there are always a lot of tourists here, they all come to see the main attraction of the trinity sergius lavra, chefs park near it cool. we got up. look. how many people. look how lucky we are with the weather this time a lot of people,

therefore, i suggest feeding here. yes, let's get up here, at least once lavrik has been more than once, then we need a guide. you will show me everything. it seems to me, i'll show you everything, but we still need a guide, let's go. trinity sergei lavra is the largest male monastery of the russian orthodox church, and the moscow theological academy is located next to the crowds of tourists before their eyes, the usual monastic life is going on in this special the charm and authenticity of the place. father polycarp is waiting, yes, ruslan we are very happy. what came to us is the laurel of the facade series. many tourists, in general, come to you for a year, but now the borders are gradually opening already those countries that are allowed to leave first of all visit the golden ring of russia, namely the gate to the golden ring of russia, this is the city of sergiev posad, you should pay attention that

everyone is waiting for all the anticipation of what like you, create a miracle of a certain yes culinary work. delight all our guests ladles. and so that they can fully comprehend everything wealth, laurels of the spiritual heritage that we have, i convey to you caring. there are hands of our best kurtosis julia and through them some time. i will join you to reveal some of our secret monasteries good luck. today you have come to one of the greatest monasteries of the entire orthodox world, our monastery was founded by st. sergius, therefore the monastery is called trinity sergeev . the name of the holy trinity. even standing, in the center of the lavra square, you can see all the temples and all the eras in

which these temples were built. the temple always looks like its epoch looks, and here is our oldest and most important temple. here is the trinity cathedral, unique not only for its holiness, but also for its history. trinity cathedral. built by order. basil the first 600 years ago and the trinity cathedral were built by the best of the masters. they deliberately made several in the cathedral. optical illusions, if you look at the trinity cathedral, you can see that its walls descend a barely noticeable descent to the center towards each other due to this, it seems very elegant and now we will go to a place that cannot be visited without a guide or may be drawn lavra so we have come to the temple which was built was in the reign of

elizabeth petrovna, this is 1753, the empress prayed in this temple, but in fact they came to the personal church of empress elizabeth, there is a magnificent iconostasis of the middle of the 18th century. all this palace epoch of the elizabethan baroque presented here. that's very beautiful. actually. i do not, in principle, but for me it is very beautiful st. vyakievsky cathedral here, probably something like that. that is, cathedrals. you are the age of ra and the monastery and the museum here, every thing, every temple, it is unique from all sides. continuing our acquaintance with the

unique places of the lavra, we meet at the bell tower and the bell tower is famous for the bells that are located on it. there is a bell behind your back, it is called nikonov , it turned exactly 600 years old last year. laurel more was wooden, and the bell was here and it rang. and of course, it’s worth mentioning this bell, or boris godunov gave it to the nearest laurel for hundreds of years, and remove this bell is called a swan for its melodic sound, which spreads to everything around. so well, now the time has come, we will now go downstairs and start calling. so friends, here we are with you went down to the tier where the initial ringing will be made. we see the largest bell operating in the whole world, the king weighs 72 tons, this bell is younger than those that we will be upstairs, it will soon turn 20 years old, but at the same time, you can appreciate the work that it does in the morning when they make a loud

attempt to push it. let's act. and how many bell ringers are pushing him, at least four, who are constantly changing with each other to ring in full, we yes, a touch and yet otherwise people because the patriarch has arrived, but today we will ring the bells named evangelist 35 tons, and he will sound today thanks to your participation. let's be the only one. come on, let's go after him together, that is, we are swinging the bell harder. yes, it will be first first. yes, we pause and then we will weld on the other side. here on both sides. now we will start, we already know how, then it's easy. pick up

guys, how do you feel after such a ringing after participating in it. well i was expecting something like this, but i don't think it will be straight forward. that's so to put it mildly, probably shocking the eardrum. just torn you get kinder lighter. yes, and ready to love everyone. thank you very much these are very interesting. thank you. we are waiting for you to awaken your appetite here, they restore old recipes and cook from local products.

anya hello good afternoon, do we immediately have local questions or purchased ones? this is our monastery cheese for me, in principle. well, any monastery is a state-state, that is, the monks diverted bread for themselves and prepared food for themselves, but you do everything on your own. yes, we have a monastery, uh with ketu, which precisely goes its milk. this cheese is made from goat's milk. cool cheese, delicious good quality. oh, we tried the soup. it is from porcini mushrooms. well, he 's amazing. yes, this is the most favorite soup in our restaurant among our guests, as it were very popular and everyone loves it, order it often. what foods are most popular with the locals, and small breads. uh fish. how do you like the handlebars? hmm , only very cool ones, we are changing, of course, we are

changing, guys. try our home cooking class. we don't have it on grigorievna and i would like to invite her, and so that she will tell you about the whole name of the composition, and you begin to try, of course. with arrival with arrival. smells just crazy, i think it's bad. well, like the class is crap, but i don’t feel something here, crap. good afternoon, we are arguing about the white class. we have questions about four bottles of kvass, they are all different correctly based on the bread class, three classes of horseradish with mint and just a classic one, more like kvass. yes, it’s straight, he’s not drunk, he returns, he

straight for okroshka with horseradish. and you have been doing a class table for a long time, helped, let's do a class, do you know how to do it? and let's try together. and that's just easy. we went with him to do a strip, and then at this level everything was as it was , it was probably not 50 years now, and now it’s not a modest question. now i do not hide, 83, first of all, you are fine. thank you very much, you will honestly say that a very tasty product is felt and the experience is felt and i don’t know your skill for 33 years to make you for me. this number is just not testing. thank you very much you very cool

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family holidays without him for many years year after year on the occasion of the 95th anniversary of eldar ryazanov today at first posad the city is not small to study it better, cooks on wheels decided on wheels the second moment.

let's park here. well, what is there in your application? so well, look here the soviet childhood is excellent, buy a tour and let's go. in the history of sergiy posada, different eras are intertwined, the city takes them with equal respect to the museum soviet childhood you can see the incredible. what is childhood like without the internet and cell phones? hello welcome to the museum of soviet childhood. my name is ruslan my name is lyudmila very nice. nikita soviet childhood is too late for me, i'm younger than i look. but now i think it will be. just it will be very interesting . the fact is that the city of the fence is the capital of the soviet toys. they are all colored, they are not, the paints were dyed at the manufacturing stage. and only after that they cast a toy not a single sharp small

details. nothing can be torn off, broken off, hurt by something , as it does not threaten, and nothing harmful gets into the mouth, break, risk breaking , gnaw, as it is, it will directly give a child, but psychological. applied related products from the remnants of production. the first tumblers appeared in the city of tambov at a gunpowder factory, they did n’t even have a size, they had a caliber of 122 mm. haha. but the leningrad factory red triangle made galoshes. and from the remnants of such beauty 55, she is like new until 5 years old, baby, does not own critical thinking at this time, the children associate themselves with the toy. she is alive to them. and what about the boys, guys? well, of course, these are clockwork toys, the main detail of leningrad frog, i remember my grandmother telling me. but i had

these machines. but they are also toys. you look at the sawing machine with a jigsaw. chasing engraving home modeling. tow. went under the seventies, guys. well, it looks like it's getting younger. he walked on water, but before sawing and planing. this is factory ringed drawing. and if i’m for dad, for a whole week in the evenings i really disassemble the factory documentation and i made my tugboat and it floated to me after that i would like to do some plastic nonsense , so these are the two main tasks of all the toys that we saw today got to know you give the child the skills to live in the real world. and to be able to create this real world. thank you so much. i don’t know about nikita, but i definitely plunged into my childhood a little. these were toys familiar to me so

that they could see how the maternal instinct, and for them to compare. what can you do with your hands? thank you very much to the tatar-mongolian troops, but centuries have passed, the old forgotten distribution and now not far from the city there is a completely peaceful ethnographic park, dedicated to the culture of nomads, an interesting place to visit. here we have open-air ethnographic projects representing the cultures of the nomadic peoples, namely the mongols of the kirghiz, the nenets chum and the chukchi ranga, and we tell people on excursions about how the nomads live. well and actually. we also have a barnyard . and the nomads still live like this. yes, they lead a traditional way of life, they are engaged in reindeer herding. and this is what was lit here, we have the chukotka iranga. listen, you can take it inside, well, it

smells like a fire, the design is quite simple, of course, everything is covered. we have coated insulated skins. actually. opposite the course with shelves such a sleeping place is located, so that in severe frosts. there, people put fat candles there to keep it warm, for example, it’s -50 on the street, we and ranks, minus 20 25, and in ege itself there is a temperature of plus 15 due to these fat candles of the class. after all. maybe everything, remember yes, we can go to the kyrgyz yurt to change into national costumes. small and now you are ready to shoot from a bow? we stand sideways to the target, the left foot is in front, the toes of the legs, looks forward, we put the arrow on the left side, let's try. let's go to the boar. let's see, oh someone shot with a bow, not a

single boar will leave this forest the way you do. well, we shot a little, we were hungry, yes, oh, i would understand, i suggest go to the bus. i don't even understand what it is. to be honest, i have never elbuzy and i don’t even know what it is, this is the national buryat dish, the way they eat it with their hands. you know this, a mixture of sitting samof and khinkali from the bottom side drinking juice. tell the rest for now. but this cake is called sharbin, with khushur cheese, this one, well, the same thing, you can say buzovaya there the dough is different and sacrificial. but this dish for father ivan is handmade noodles. and here it is with beef and vegetables. this is all washed down with tea, mongolian tea - this is green tea with milk and salt i tried tea, i used to, i really like

this person. by the way, after fatty, such a heavy meal, it is very good for digestion. this is unusual and the most delicious food, it’s probably cool lately to find some common features in any national cuisine , there is always a minimum of products. it's always the best taste. it's very, very tasty. thank you very much, like real nomads. let's move on, thank you. but the chefs have arrived, there is no food in the city, and it's time to feed people to think about their own dishes ruslana nikita go to the new city market. new market. now you will cook. i think dessert. i'll make dessert too. but then we split up. and immediately rolled fried fish, sausages, bread, and not this all sweet. you bastard, so for my dessert i will need some bread , honey, some cheese, and the most basic buckwheat. we begin to look for a pigtail that can twist it.

here it is for 18 or which are more for 120. let's do it without honey, but i will need more than one. you can have five pieces together excellent, but it will be with 5.000 dacha. we have a very rich office, there are no other banknotes, please. thank you. have a nice day. all of our buns are fresh , ant grasses, the ants are interested in some carrot roots on the sides. maybe some parsley root. parsnip, parsley root, so there is no such thing, they did not deliver today. unfortunately, and this place vologda is also not bad. of course there will be cash and

only there will be no change, there will be a change of 100 rubles. with you so long there first. my honey no eggs needed. i 'll take 30 things, but i need bigger ones anyway. uh, cutlets cutlets, we will come to you a-and at

lunchtime, but from the whole cutlets. we have fish cutlets, chicken cutlets, meat cutlets, please, any taste, but meat. what meat is beef with pork? thank you. i have a lot of experience with all these 100 g. p. i can still try. let's then dark, too, gram 100 is just so long. because of the excellent apricot pits, the meat is a lot of meat you decide to cook?

i want to try your baked one, how do you do it? and then the props are already fermented on it. well, cool, very tasty, and i’ll take baked milk. i’ll take the chiffchaffs from you, and you are here yes, a promotion. can you try kimchi? i won't cook it, but i just love it. and so, if each person has his own weak point, his favorite product. i have this is something spicy something korean. it just happens sometimes. so tasty. thank you

very much. on the eve of the culinary battle, the chefs must make preparations and at the same time have dinner today. they came to a beef restaurant and the chef himself met them. anton beef. hi hi. very nice. how do you like passat i'm here for the first time, but russian. i used to visit here in my childhood, in principle, different relatives live here. my father was born here. so yes skidded cool. tomorrow we will prepare food trucks near the lavra. we needed to make a few blanks, to be honest, we wanted to ask you to come to your kitchen for just a couple of hours. the class is super and treat yourself. first. look what they did, and our local chanterelles are classic italian lemon cakes and

here the story is such, as if from under the knife. this is a green salad with duck cosmos cheese and bush currants. how do you like such delicious food? you really ate a day. no, it wasn't a small piece. well, you ate it all over, cool risotto, good chanterelles, rice, well, dizota pasta with chanterelles with porcini mushrooms. always delicious dessert, cool dessert sour. i don't like sweet desserts, probably this is my personal feature, but here is the lemon shortbread dough. this with a classically super balance stood me up so i ate. i don’t know, forks 5-7 ate 57 forks, well, 6, 7, 8, somewhere ready to go to the kitchen. yes, super yes let's go on vacation.

cipher new series tomorrow after the program time we prepare treats for the festive table with the whole family. and, of course, special attention. we give the sauce mayonnaise, mahei, it will make the festive dishes tastier. tinkoff platinum does not charge me any commissions for transfers to issue a credit card and transfer money without interest commission. he is so alone. things to do at work and at home more and more i wanted less and less

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what where when watch the winter series of games after programs time in cream and honey, we will continue to fill with buckwheat popcorn with ice cream to justify a simple product of salted caramel and i will beat the combination of carrots, ibrikot stone. go. i will need an assistant, i'm afraid ruslan

kvarki, i'm preparing our buckwheat carrots now, i'll mix it with butter. the smaller the carrots are cut, the more caramel flavor, it turns out perfectly. we will now make caramel so that our french toast has a thin caramel crust. the predator is simple, but melted butter pour carrots a little bit of salt baked until cooked perfectly. look, buckwheat. we are ready. now you need to cool it , rinse it and throw it here. next we will dry. we melted our sugar and got caramel now. our task is to cool it down, and then chop it up. caramel explodes normally, everything is fine, because it is bomb, i understand that, i marinated in my toast. they will stand for me until tomorrow , soak them up and put them in the refrigerator. all with yolk

sugar. added sour milk, added a little baked cottage cheese evaporated the whole thing, added white chocolate here. now i will add you things and yellow. caramel is ready. she is hot now. she needs to cool down, she needs to stabilize. tomorrow, a little baked cottage cheese is added to it, and everything is baked on carrots, then i’ll try with butter. adding a little plum will be such a cream for dessert on baked. well, of course, the cupcake itself, its only minus is that it needs to be baked right before serving. a match, of course, i already made a sundae, the gap is soaked for me caramel, i don’t break through it remains to make a cream to dry the buckwheat, and that's it. i am ready to travel further in this city. on the eve of battle, it is better to devote the evening to active recreation, for example, to ride a wake. this is such an extreme sport, similar to surfing and skateboarding at the same time. you sit on two legs, and

you squat and slide and slide on the water. look, after you pass the rope for 5-7 seconds in this position, pull it. like this, lower with straight arms and straighten a little, legs, not completely. you have them half-bent. like this another five seconds, and then you begin to slowly, slowly unfold your left leg. so forward, so that from the board was above the water. the starting position we should have such that the rope passes clearly between the legs. hands look, straight knees pulled the chest straight strongly. okay, right here on his feet. and he straightened his legs. yes, he went now, he needs to put the left one forward now. i don't know i guess i guessed. here's what you need.

now we turn to face us and drive here to the shore. fire is great. fire everything was ok. but you extended your leg and fell back. he straightens up his leg

until the end is straight, well, he didn’t turn it around, he just needs a little more practice towards the shore. for the first time, too, a very good result. thank you very much. it's very cool, really. here we would probably ride and ride, please, with a guy i was happy to help you. the next morning chef and came to their food truck culinary battle begins nikitos oh what are you doing? tell me, please, this morning, i’ll fill the carrot bread

with carrot cream chanya and add a little salty cameli, which i yesterday on top of a little bit of apricot pit. i dried all this buckwheat, which we did, took vegetable oil, heated it to 240 ° and throw it on our dried buckwheat. and i'm almost ready, and in principle i can give back. well, i have left to lay out yogurt, on top, my carrot cake and a little natra on a microplate , apricot pits are all super, let's go . greetings to all. we drove around the markets. we talked to people. we were inspired. we wanted to collect a dish. i am my ruslan my inspired your city with your products. how did it happen. we'll find out now, you'll decide. only you, what, you cooked a pigtail, it's a soaked pigtail in cream in eggs. we added honey to it. it'll all

be topped with caramel honey sauce and ice cream. i made, uh, carrot cake, and i added a little bit of apricot pits to it. made a salt stone with apricot pit, carrot custard . now it’s literally 2 minutes and we’ll start feeding you, let’s go and pigtail. the only thing is the taste is also the smell, let's go try it. decided you support the boys. look, this means apricot, and this is all we have a pigtail, i understand. hello, hold your pigtail and carrot cake. yes listen fantastic he was here, i'm here for the first time. well, my impression is still fantastic. oh, pigtail, awesome. this is really the taste of childhood honey crust, it turns out very tasty, just awesome, i love apricots, ice cream, which is included,

but for me a little salty popcorn. but this dish was not very pleasant, it is sour. i a i definitely, on the contrary, liked it. here is the dish. it seemed to me that it was delicious even with this sourness. we decided to take these chefs with us, because we definitely won’t cook like that at home. oh hello. i hope you already like our city. we'll need your meals. we hope so anton anton hello. how do you like our city is excellent, a little hot after yaroslavl. we also want to try the combination of ice cream and buckwheat very interesting enough about the second apricot with carrots a very interesting combination, but sour cream let me down a little. pigtail, it is still tasty in the

heat with ice cream, the second one is also tasty, it has a place to be. there, probably, i ’ll write down the recipe more like an evening dish, cook a recipe. exchange i like it, mine seems more sweet to me. i would add these handbag of fruits. if you were making it again, i wouldn't ask if it's sweet in balance, it turns out sweet to me now. if it were to happen again, i would do it a little faster, i would add with what fresh fruit or add maybe cherries, that is, something like a light berry. here you can endlessly, of course, to add, but in general it is delicious. what, the most important thing is that it works cool for you that he is so about childhood, right? yeah, straight up cheating, look, well, i suggest you go ask the pool. most importantly, we then cook for the guests prepared. here we can apply them, as it were. hello. hello. so so so we argued, this is buckwheat from above. i didn't even know it was buckwheat. here but this ordinary buckwheat. it is simply cooked in a slightly different way in a tasty original way. and in general,

it seems that i can say this can be done with absolutely any large one. it turned out to be very memorable because it is salty and complements the taste of ice cream very well. it turned out that this man who does not like buckwheat progression from him. it is right now and will now eat buckwheat. always so hello she tastes amazing. thanks for liking it. this is the most delicious ice cream dish, the only question for you is apricot pits they contain acid, of course, the same as with tomatoes, you can get poisoned with a tomato leaf, but for this you need to eat 21 kg in one hour, therefore it is absolutely safe here. okay. thank you. to you. you've found your sushi mercy, guys.

i do not know what to choose. it seems to me that this is a question that simply must be now the national dishes of posada and i think that this is a very tasty green which is one of the restaurants i can train, guys. i'll tell you both are just absolutely

brilliant. i'll still vote for the pigtail. i am i choose apricot carrots because i think the pigtail is too. i still invite you for a cake with apricot pigtail. of course, it brings me back to my childhood, but it's too much sugar and i'm waiting for a cake made of carrots with dried apricots as a psychological card. the city visited our beauty noted. thanks,

we'll be waiting. for me, the shock is that next to moscow i have never been here, although i have been living in moscow for more than 10 years. very beautiful. very soulful. you are absolutely superb. thank you posada ruslan managed to level the score, his pigtail won. it was cool. this it was amazing. come on, it's your turn. listen, it was really cool. you and i flew it 's great that we managed to travel, work, see something, be surprised. thank you. thank you very much, then let's go home.