vitaly tikhonov hello everyone. my name is vitaliy tikhonov, i'm the chef of the honey restaurant, and i'll tell you what scandinavian cuisine is. vitaliy was born in tallinn, worked in estonia and norway, trained in the most famous restaurants in copenhagen, noma and geranium, which have three michli stars in general have several postulates. what is scandinavian cuisine, and this is precisely the locality of seasonality and not alien to scandinavian cuisine, as in russian fermentation pickling fermentation. culinary competitions in russia and abroad about what flavor cool 2016?

so, as i am a supporter of a healthy diet. i always take into account the calorie content of dishes and, accordingly, the entire menu is created in such a way that you take it. you are one cold appetizer dish. take it hot , mix it up, and it will blend very well. restaurant mes recommended by michelin guide let 's treat guests with such delicacies now. i will go with my friend denis the bigger one. shii

denis is one of the most famous chefs in russia in his portfolio restaurant rodina grand hotel having spent time in sochi pubs black out and abby pps in moscow my name is denis krupnyak. today you are my guest and we will cook meat under his guidance. the restaurant was marked by the guide. i'll show you how to cook duck breast, but i'm in a very ordinary way. this method is called. sous vide. sous vide is a technology that allows you to cook meat at low temperatures, the duck breast must be removed. in such vacuum bags, the technology is so relevant and so popular that i use almost all the chefs in moscow now i add a little sauce. this is the kind of sauce asian style. we make it ourselves and in this sauce. you and i will duck and marinate. in

the head of the main kitchen there are always high-quality products. if you have a high-quality product, you do not need to roll its taste with an additional amount of marinade spices, you need a good recipe and modern technology. denis ran a prestigious stew culinary school worked in a deli magazine was, co-host of the masterchef culinary show let 's check what we got with our duck breast, as the cooking temperature was 60°. and this allowed us to make putin's breast medium-roasted. denis is a big group chef and tv star, but i'm going on a trip to veliky novgorod and pskov with my friend vitaly tikhonov, whom i've known for a thousand years. denis vitaly are going to novgorod not the one that is nizhny, but the one that is veliky, therefore their direction is north. about denis well

, you and i finally got together and hit the road to novgorod in novgorod vitalik was honestly not there, but he always really wanted to get there. they say it's very cool in novgorod gastronomy is developing, we will definitely visit several restaurants with you. let's try meat food, of course, it will be with you to understand what local products you and i can use in cooking. we will smell and feel, since novgorod stands on the river, i am sure that we will find a lot of fish in the market. yes, one dish. i do not know who will cook it yet or not. yes , be sure to park in the center from moscow. vitalik well, here are my veliky novgorod cheers got denis in my opinion, the place is very suitable for

in order to spend our central square kremlin next to the administration here. everything here is close a lot, well, first of all, i would like to have a bite, come on, i support you. let's go then let's go. right in the historical center there is a unique gastro-intellectual project. marusya is here. you get both lunch and a whole lecture about the traditions of novgorod brand chef anatoly sokolov, like our chefs on wheels, he not only heads restaurants, but also participates in popular television programs. denis welcomes today i will feed you novgorod food and get acquainted with novgorod products. in fact, this is what we came for. i propose to actually start salting, we turned it into a pate like that, we take the crisps and away we go. this is black bread. you bake it yourself. we bake it ourselves. yes, we have our own bakery. listen cool. their

growth is great. well, in general, i always liked the combination of pate, with black bread, three flavors. olivier from marusya minerals. such. yes, you can eat it with your hands, probably, you can and you need to eat it with your hands. pink like that, and i took it with a high-speed recorka, and there is a crab inside. god, what i love the most, because there is a flavor. olivier well, the point is similar. yes, it's cool. and here is the third barrel. it's just salted we continue the tastes, deer very good bright. everything is in the balance of the locals, what most of all likes fish or not, more, of course, i tend to meat, but fish. nobody canceled, so i offer someone fish, someone meat and fish. novgorodians love, pike perch here we have just the same pike perch in symbiosis with cod. and here crispy pancakes with beef. this again, besides, the fish and meat are so good tasty with a crispy crust, i also love my brother-in-law right there. rig i think, because then maybe

we won’t throw lots, you will cook any meat. well , thank you very much for the meal. everything is very delicious. everything is really worthy and the most important thing is that it is all from local products. thank you thank you very much. now that the chefs have refreshed themselves, you can get acquainted with the history of novgorod, it is special for him because it is the first capital of russia and novgorod is also the motherland of the russian democracy. the first free republic, which arose in 1.136 and was destroyed by ivan the third and ivan the fourth, the terrible in general, a professional guide will have something to tell a sensible one. be a guest. hello, like this, yes bows. my name is. yeah, i'm driving, kanavgorodskaya. for the first time in veliky novgorod to boast with great pleasure. let's go to our fortress.

which the first walls were set 1000 years ago. they were wooden. of course there is nothing to show now. and here you and i entered the arch. this is already just the same under the moscow authorities, it was erected at the behest of tsar ivan iii wow, not a monument. what a stunning place you have, well, this is the millennium of russia, you paid attention to him for a reason , our pride of novgorod, he is only 160 years old. very beautiful there. you see peter i is standing. so mikhailo romanov is right in st. petersburg, facing west to poland, he got such a time. and that the state was ruined by the poles . down below, look, it's a completely different matter, let's go, so pushkin gogol to the southern the prince stands aside with christ, it was vladimir, i also call him us, sunshine. well, now the

guests will go to the northern part of the fortress to the belfry of the novgorod belfry. we put this in the fifteenth century, and the bells themselves are located below. but this is how the guests turned out. that's when the war began, and came with forty. the first year we removed the smaller bells and managed to send them to the evacuation. and i had to bury more on the banks of the river, volkhov, in the sand, and when the war ended, i had to get it from there from the sand and what do you think, they pulled, we gave the ears to the biggest tank. yes, you see. well, now the hotels where the bells are calling, after all, in sofia, in the st. sophia cathedral. i'll tell you so the temple is almost 1,000 years old, and sophia - is it from greek? how is wisdom translated? so this is our temple of the wisdom of the host, and the sovereign court of the host is here.

you see, like a fortress within a fortress. here in novgorod, vladyka lived in the middle ages, which is why the place is called so. here on sofia on the golden dome on the crosses the bird sits strongly do you hear? legend yes there is yes, due to the fact that ivan the terrible taught us the oprichny defeat of the city. so they say, at that time the holy spirit flew over the city and truly petrified the tusa on the sophian cross in the last war of the great patriotic war to us with a shell. this cross, along with the bare one, was shot down. so the cross that's standing there is a brand new copy. well , the old cross. i found this very recently . in 2004, do you think it turns out that there is a museum not far from madrid? yes, the spanish blue division fought here, they dragged it away. thank you very much for such a wonderful export. we bow low. all the best to you, really. it was very cool, but we, in turn, also want to invite you. we will feed you something

tasty for ourselves. thank you for the invitation to the hostel. the kremlin has a special courtyard that introduces the centuries-old traditions of falconry in russia it would seem that there should be only birds, but we have not only birds, there are chanterelles and squirrels, but every pet is not a simple place with its own destiny. that is, people once came to us asking for help for animals. and here you leave the majority returns to nature. we manage to get someone. well, here are those pets that have been with us for more than a year, which we know by character, and not already used to you. they can't do without you. anya, please tell me, is it possible to touch some bird or take it in your hands, feed it, touch it, we do not allow visitors. we are not a petting zoo, but to land a piston, for example, i can do nothing on my hand. well the man

picked up the chick fed the man her wrong consequence. why did rickets develop? here, if i look at his wings at different heights. she has complete manifestations of the skeleton, that is, on the x-ray, it is very clearly visible, yes, i am lucky that you are there and i think that he is happy that he lives with you. i can still land you a bey owl this year, they invited the owl to pms 2020. she was the only representative of the animal world. no, you can stroke it, you can take it; the vision turns in general, just like a robot. yes, you are a small rhombus on your head. so shows that i'm not really no boy.

now we will be able to watch the flight program with you from the near-swallow, and on his olkhon, please, tell me what they lure the falcon, lure us to lie prey in the upholstery, it consists of a leather base sewn in there, wings, supposed prey, and there is a piece of prey to sopo, when he took the bait. yes, so that he understands that the hunt was like. not in vain, that is. so he flew, just the same we can observe with you the flights of the bird sweeping up high and sharply descending , trying to understand the prey. what becomes juices. why the kings loved them is that they hunt beautifully, well, they fly, here, really beautiful. here, once again, every time i understand

more and more, and his speed just increases. a stormy concert activity of the deuce will begin to remember about us. e-my liver ahead of the wind in the day i love. zhenya sunday andryusha every day of the season we prepare today's table and, of course, special attention. we give mayonnaise sauce, it will make festive dishes tastier. how is it you remember the name i sleep badly contributes to the restoration of memory,

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the qr code in the application is capable of more. scan it before paying and with every purchase. we will transfer one percent of the family fund together for the construction of family houses so that children can be close to parents during long-term treatment. another part of the novgorod museum-reserve is located not in the kremlin itself , but outside the city, but it’s worth a trip there. this is the museum of wooden architecture, in the open air.

our museum was founded in 1964. it is called mitoslavlitsy named after the body that was here in the xii century. please tell me , what is the oldest building, which is the church of 1531 , the church of the nativity of the virgin, and it was brought from the village of periodki, borovichi district, unfortunately, we will not be able to pass, but we will see this church, sacred in general to st. nicholas the wonderworker and it is the youngest in the complex, dating back to the 60s of the century. come to our church. thank you look, what a wide door, and the smell. yes, what a very authentic one it looks like, it was made by vologda masters from linden when the family came to church for worship. she was immediately divided into two parts of the male part. here on the right side, and the

woman, the girls are all here on the left, and grandfathers tell us on expeditions that they say something of sin, of course, old people stand with god, talking from the bottom of their hearts, but a young guy stands there and paints his bride with his left eye, looking out, they say, look at how she behaves in church if she laughs in church during the service. so you need to think sweet to her later, if the spirena is well worth it. you still need to run to her house to see how she works in the garden and then the matchmakers fall asleep. that's how it was on the side, and not like now yes oh, look. here, that round dances are carried out, you will be the first gate.

but for today it's time for intellectual entertainment to do something brutal 68% of the novgorod region - it's a fox to ride on them with a breeze . big

gauge, matryoshka, let's go oh, this is the entourage. this is the best attraction. you know, this is actually a separate buzz, and even such a separate sport. i don't know what it's called, yes, to overcome such sections of the road is always a special buzz. yes, i agree. we have minus doors there back glass. i'll have to look, then i'm

at zero. that is, there was no glass there. in the novgorod forest, yes, the radiator from below, along the way, turned off somewhere normally went into a rut. yes , they sat down right on the very belly, hit hard and boiled. we can fix nothing. here it is necessary to bleed. just pressure a little faster forward with people who understand. the chefs return to the city, but now on the other side of the river opposite the kremlin there is the commercial

side of the city, its historical architectural complex, you can plunge into another long century history of novgorod welcome to mr. veliky novgorod

you feel you catch the rhythm 100 of ancient novgorod here is the turning point of those times is clearly preparing to beat the butter in order to serve it with warm bread. that's right, i'm talking about the pig's feelings is correct. well done. very cool. you won't try. well, let's try, yes, with pleasure with the guys and another place residents who honor the traditions of past years and carefully transfer them thanks to a wonderful tool called.

if you and i got into medieval times now, novgorod would have seen that it was almost completely wooden, and the main enemy of the tree, fire bugs, is also fire, of course, somewhere around 5 years the city completely burned out the bushes, suffered losses, which the novgorod merchants came up with, as you know, jesus christ trading expelled from the temple. he did not say anything about the storage of the goods of scripture, so the merchants began to build a fold of a stone church, because it was possible to store goods in the church itself. apart from this, there is little. what thief dares to climb into the temple of god to steal, and here is one of these churches, this is the church that thrives. friday. paraskeva is considered the patroness of trade , again, and the main trading day, when the auction opened, it was necessary to build overseas on 1.27, paraskeva is considered

the patroness of unmarried motto for marriage and once arose, believe it or not married, the girl will pass against. zhenya touches the sun, counts every corner three times, then in speed she will marry a rich man, so the path is trodden here both in winter and summer, and in front of you is the church of st. john the forerunner on the shelf and this church was built in 1127 by the prince, novgorod vsevolod vseslavich, and he gave this church to the association of merchants of the vashchenniks, that is, those merchants who traded in wax and in honor of this church of the association was called ivalskaya 100, to join the military 100 it was required pay a fee of 50 novgorod silver here it is hryvnia seriously. oh, this silver hryvnia, cut in half, became known as the ruble. and after that, you can’t put the hryvnia back around your neck. purse the car and for the form you will not put. so they began to melt such bars. imbued with the spirit of mr. veliky

novgorod couple to invent novgorod dishes. what i love is that the local markets are great. you can always try some specialists. well, what do we have bread? good afternoon. you can treat yourself to a sourdough bread, this is a picture, yes, it turns out right? i'm interested in borodino bread, so i would take a few bars from you, buddy. fine. i think you're into the right polish topics, so let's see you. and here she is a local fish. good afternoon. i need three big fish, can you please pick up? may i sniff? i'm used to it . i can't change myself. i'm not shy to take it in my hands, it's generally excellent. you are my beautiful. smells just fresh. i get high when such a fish is of this size, i need four fish, i'll take a walk for a walk. i noticed that rabbits are sold in this shop, they are chilled. and

that means it's definitely local. hello well , this is farm meat. yes, this is farm meat. let's sell ourselves. so can i please then three or four dietary young and fatter rabbits. if there are, i know what else is needed. i would also like to cook this liver here, that is, i need kidneys and a liver. yes igor thank you very much, i invite you, respectively, the dinner that i will cook. tomorrow at central square at 11:30 in turn. i can invite you to my dish prepared with us from our rabbit. thank you for the invitation, and then i'll run with vitalik yes, and we'll try your video. hello cool! you have such a wide choice honey, your apples just hit me in the review when we pass by, how it smells. hmm, homemade apples were directly transferred to the garden. how many kilograms cost 60 rubles. let's yes, a little is

enough. i also wanted this big pumpkin cabbage, in my opinion, it’s cool, autumn, i still would like to use something seasonal, look, it means that i also need garlic, potatoes, carrots. let me take you two more of these turnips. thank you so much. cooked novgorod hmm so nice tender. and this is what it is with fenugreek, please, i i'll stick with this cheese. it will be one of the components of my side dish for a fish dish and will not interrupt the rest of the ingredients, but will complement it, and can i try whey on a spoon

or not? hmm high. get me one bottle. i will also take it with cheese and i will prepare a sauce based on this wonderful drink. this is what happens after four hours of cooking hmm smokey smells like smoking, and very cool. we add during cooking on the one hand you dig into his thigh, i on the other. marinade i understand that it is necessary to do it on wood, so that there is a smoke-smoke aroma, it’s right to have a soul, of course, thank you very much. thanks for the recommendation. it was very cool, and we take the rabbit with us. thank you looks like we'll have a new favorit casanova in russia

premiere tomorrow after chef time, award-winning and acclaimed culinary masters who have tested bahaei products take off their hats and congratulations on winning an award for excellent taste bad makes your dish taste better.

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except for luzhnikov proskurin said that he would keep us informed, you and i live together. you won't lie to me cipher new series. that's why they go to a trendy bar, enchantress alexander, i'm interested in plums. tell me more, please, the recipe is quite interesting we got it, a homespun kitchen, they heard it somewhere, they

saw it, and then they asked someone for a village, and they recommended us to collect a plump one on the left and pickle it and marinate it. it turned out well. yes , it's great taxi farmers help. of course, we also have potatoes for you here, we try to remove all the vegetables appropriately, because well, everything, as it were, is clear with them, we, with quality, quantity, and price, are very acceptable cabbage soup from sudak , we should try to evaluate the recipe. in general, it is very old, which means that the guys’ broth is cooked on a shallow perch fish. ruff roach. well, then you already know what it looks like, novgorod boise. no, i really liked it. by the way, how long did it take to get ready at 9:00? well, it's a good work day. yes, yes, yes guys taste. i can not stop. sasha is really very tasty a little final. these are the enemies of the hunter about our land too. my theme is hunting and fishing. the black bracket on top is olive earth i think the novgorod land well, it's just that

now it will give you strength, as if hot. sasha thank you very much. everything was delicious, please go to your kitchen to make preparations for tomorrow's dinner. and we will gladly invite you to it. how is it necessary? come do it, thank you, thank you. well, let's go to the kitchen let's go. well, vitalik, are you ready? i'm always ready. well, come on, look, we need to make fresh from carrots. from this yes yes there rub the garlic peel the onion everything is done paris for me, please, this is lard on a slicer so that it is 3 cm wide and five long, look what a wonderful fish life hack i have. if you need to clean the fish cleanly, in general, without a sink without water, we put a large garbage bag in there , i draw attention to the fact that all these wipers must be cut off, otherwise. you can get hurt, so they must be removed. we

take here we hold this part of the grater by the tail. and here you see how well the fish is cleaned very conveniently in most cases the rabbit is cooked with bones. why because to fillet him? it's, well, quite complicated, but i want to make sure that my guests. i liked this dish so that they are not forged. there were bones from my plate, so i clean kostya, the next longest task for me is to prepare a local good potato of the gala variety, singe the skin and further. we put the potatoes on sea salt, put them in the oven until fully cooked, then we only need the pulp, when you cook the potatoes, in the fire, the pulp has such a pleasant taste. this is exactly the effect i want to achieve for tomorrow's dinner, seryozha look , i want you to cut the potatoes into cubes with sides exactly 1 cm. oleg well done. you already guessed what you need to do right hit the core of the cabbage stalk in order to

beautifully wave and disconnect alice well , as usual, and next to you should have ice water and add a pinch of sea salt there, this will lower the temperature by another two degrees . okay, yes, definitely and then immediately chilled. water so that they do not fall further friends. well. in fact, i could not think of anything better than how to use the canon of french cuisine and cook rabbit in mustard sauce for now. as you can see, i fry the rabbit in butter with a small amount of rosemary and garlic. i have almost everything ready for tomorrow's event, vitalya. how are you? denis i have everything ready too. actually. i'm now this wonderful green, i'll cut the onion, quickly. tomorrow i will have to fry fresh fish and quickly make myself neatly. listen very cool. let me help you with the bow. come on, and after that you and i will go to the bathhouse. great offer, come on buddy, let's do it. what does the

irony of fate say? we have a tradition every time on the eve of the battle we go to the bathhouse of real steam masters can be found at the yuryev selection. here is the bath. she is somewhat different from those banks that are in novgorod. she is some kind of exclusive one, it seems that she will get a certificate, because russia is included. well, who will go first? it 's all agreed, great. we start to bathe on a knife usually. well, i know for sure that there are rules for soaring and even some nuances bath attendants. you have some chips, here are the ones you use. yes, i have a special men's program, which i will show you today, soaring with oak brooms, massage techniques. this

deletion of birch brooms, an emphasis on the cervical collar zone, commemoration with juniper and a broom , is what for cooks is just a very important decision to make a promenade and massage, especially with the help of brooms. this is what you need. and how long, well, on average, this is the duration of soaring, 10 to 30 minutes after the fall of this contrast. yes, cold sang. yes, we get back to the contrast. i'm sure that gulls, but lingonberries, right? come on, i'm already here. i understand, listen, she 's hot, straight, of course, you and i are like a fish

now soups or a chicken, gorgeous. this is called soul cooking well, denis, i think after such a recharge. we are very good, powerful, tasty , strong, and most importantly, emotionally feed the locals . listen, of course, so much energy will have nowhere to put it. i say, yes, we won’t be able to stop at night, in general, cook. steamed in the morning chefs in their food truck a dramatic battle between a rabbit and a pike perch begins denis, look, people have already gathered there. i was afraid that in such weather it would be snowy and few would want to leave the house, but it turned out that novgorod was another 10 northerners, just like you and i, almost everything was already prepared. i see, i see how wonderful work we will swing a new one and feed all the tasty ones. in your city i realized that

here it's like a goldfish. i made a rabbit dish to complement this dish. i made this little snack. it's rabbit offal. a named i am his rabbit in novgorod. let's start bro let 's go. come on, have some delicious treats. you promised something there, it’s just that your mouth was already flowing, you gave us a cool tour, and we treat you to our super cool dishes. bon appetizing chefs, hello hello, please, and

then take this little thing. wonderful fish, the most tender goes very well with applesauce, which was served with this rabbit fish under such a good one here too. well, i'll tell you that it's kind of boring. well, the fish, of course, very tasty, but the rabbit is tastier so it smells delicious looks beautiful. after all the adventures on the track, the car will pump it together. oh, cool, we

got so many wonderful emotions. yes now you will have a chance to evaluate everything. we liked the rabbit most of all, the original serving, the child was pleased, i liked it quite tasty. really like a local it feels like. of course, i would not have been able to cook this myself. and here's your chefs deliciously cook. here's a little yellow one, here's this, here's a quince, what is it, but she fits very well. well, you know, it's felt in yours, there are a lot of different textures in the hand of a professional, and something crunches them and soft hoods, even if i lose today's competition. i won't be embarrassed because

your dish is really really cool. i suggest we go ask our guests what they liked about some of their comments, let's go guys. you managed to unlock the potential of novgorod food. this is really really cool. bravo there you see what we are thank you thank you very much, nice to want a rabbit. but in fact, he can refuse you, so yes, no problem. i'll give you the recipe for this video do not refuse. please tell us what you liked the most. oh, that's how it seemed to me. so delicious, it was especially interesting to figure out what was made of what with one's eyes. you see, she tastes you completely different, how do you like food, worthy of the royal oligerzog table, traditional products, but the combination of all these products, especially, by the way, with french. here is a highlight fished colleagues fuck, well, okay. yes please thanks for the empty plates, everything was fine. the most important thing with these two can be

good, that you feel not taken, not hungry. yes? i cooked fish today. thank you very much. very tasty, wonderful, my rabbit is a rabbit, of course, denis, you were the first to soak my vote for the pike perch alexander of the video, and we found it difficult to give an answer, therefore, we decided to vote one for the golden pike perch, and the other to close the relationship. thank you my dear. denis right there is some very

incredible combination of tastes. thanks guys, very tasty. rabbit, of course, well, of course, meat. i have 20 vitalik convinced. thank you very much bro and cool, flowers dear novgorodians. i was very pleased to visit your city and i really enjoyed being here to cook for you to try your

wonderful products, and denis and i are happy to come back to you again and treat you to something interesting. well , dear novgorodians. we love you very much and see you soon. thank you very much. so the proximity of lake ilmen near which novgorod stands after all said novgorodians prefer fish. what a beautiful coat of arms of veliky novgorod, i just now examined it close up, yes, beauty? listen, well, veliky novgorod we really liked it, then we will have exactly the same cool adventures as in this class. incredible adventures of deniska and vitalka, let's go.