and artyom mukhin is open to everything new, sending asian notes of french charm and russian performance on this journey to his wonderful friend alexander relyan. i love to travel and i'm sure it will be great. my name is ryan alexander i am a chef, burst, moscow and burst bodrum welcome to our height alexander railyan the best young chef in russia according to the authoritative silver triangle competition finalist of the national stage of the international sanpigrigrino competition, cooking, we are preparing a european food with asian accents. we use farm products and prepare it in a special way. here, uh, ostrich meat to shrimp cutlets and combinations that

our guests love very much, such as with sea ones. this is an amazing journey into the world of feelings and tastes in a world without borders, created on the basis of old traditions of new food, perhaps provocative europe asia quail we cooked according to french technology inside no bones and pour sauce. the first dish is ready. alexander rayland the chief who does not recognize the frame the chief is a provocateur in this adventure i'm going to the krasnodar territory with my friend artyom mukhin will be cool. today, cooks on wheels go in the most

desirable direction for any resident of russia , the moscow sochi highway, of course, it is best to go to sochi in the summer, but it’s also not bad in winter. no, i was visiting. it seems to me that in the case there are wonderful markets where we can be inspired and discover something new for ourselves . for some reason i'm sure of this, because exactly here an abundance of citrus fruits are great ideas. in winter, sochi is the main ski resort in russia, all the fun is all entertainment is now in the mountains, so the chefs are parking the krasnaya polyana food truck. sash look

what a beauty. it seems to me a cool place, and here we will feed our guests in the very center, sochi. i think we need to go upstairs, and let's go see this beauty from above. the krasnaya polyana resort is located on several mountain steps from 500 m above sea level to 2.200 m above sea level, in order to better understand how it all works, the chefs climbed the cable car to the highest point of the resort. here the guide was waiting for them. we are now. on the very crest of the mountain range, right in front of us lies the main caucasian ridge. wherever they go in any season, at any time of the year , you can climb here to enjoy these beauties. and that's all krasnaya polyana is now a lot of confusion behind this name, everything that opens up behind your backs arises.

it can be said that geographically krasnaya polyana krasnaya polyana is also called the village center of the settlement district of the same name, which includes several villages, including those from stas dok and krasnaya polyana called ours. growth there are several legends about where it came from. this name, but researchers agree that krasnaya polyana is a russian name literally, meaning everything that we know is beautiful. the legend is still a legend. yes, these are beautiful fairy tales that fill the caucasus. and for us, a characteristic feature of winter time. this center of attraction is of course for skiers and snowboarders. but even if you don't ride, you can try the thrill rides of our mountain amusement park fly slide. how thrilling is that for you? scary? shall we try? let's wait for you on earth gently, i

your life my life is in your hands. why did you say that? stronger? come on, i went straight into delicious. i liked angel very much. it turns out

that these extreme swings were just a warm-up or, as the chefs say , the main course will be very spicy in the high-mountain amusement park, you can try the highest and longest zipline in russia, it is more than a kilometer to try. this is an extreme meal. alexander decided again . he is a lover of exotic dishes. the first day of the trip will be remembered by the chef for the rest of his life. what the locals love to eat here is listen to the fruits of a large number of products.

right there in the resort of krasnaya polyana vesta sadoki there is a famous restaurant kashtan , which positions itself as a restaurant of krasnaya polyana cuisine chef greetings, hello, we are very glad to see our restaurant. let's try our dish all the dishes that we prepare in the restaurant entirely from local products. only with local deliveries, we work. the first course is hot smoked meat. we have a chestnut josper on our territory, in which we smoke, and sausages are completely made by ourselves, pork belly, chicken sausages. and, of course, the classic is the language. and here i look raw. these are all locally produced cheeses , also local rassolnik is made to order,

right below us is adyghe cheese, these are exactly the cheeses that our guests love ball elements. no, this is how chestnut medra liked it. no, i really liked it too. and it’s just very cool with honey with this chestnut, this is, of course, a discovery for me, to be honest, well, home-made sausages are tongue, but language is generally my weakness. i i think i should try chestnut, because it haunts me. this signature dish of stewed chestnuts with porcini mushrooms with suluguni cheese is such a julienne, it turns out a place. i would like to. that's exactly the wholeness, but the chestnut is preserved and the taste, of course, is revealed differently than when it's good. yes, yes cool cool well , grenades. of course stresses must be remembered. and what do the locals love and what can always be found in the availability market for this fish? i heard what is here? well, we are now going

to try trout, and it is from there 30 km from us, but from meat. tell me what you prefer. well naturally, the caucasus is lamb, that is, khinkali from lamb. it's straight for the locals. it's top. here is the same chilled trout , refreshing ours correctly, a bigger lemon, a lemon is very tender meat in size, it happens differently, yes, you can have more yes, it happens and 8 kg and 9 kg. that is, it is rainbow trout. eh, amber is larger, but it's also very tasty. yes, it’s just very tender for dessert , we have a chestnut medovik a with vanilla ice cream, well, of course, our krasnopolyansky tea, we try mekk, top, for me 10 out of 10 g are very tender. well, what is he take away. chef well rapture plays the most difficult role here, it's such a specialist. this is a fish. yes, you all specialize in meat, kind, very local

product did not deceive. thank you for coming to us. thank you yes, definitely more come, we will wait. on the second day, the chef decided to take a walk through the esto-sadok. by the way, why is it called that? what kind of word esther is this , estonian street is related to the museum and to the museum, and the whole esto-garden has a relationship specifically to estonians. why, in the center of such mountains, estonians can be found here, probably anyone, but not from dances, for several years, crop failures brought people to the literal sense of despair in the vystryansky province of russia at that time, 73 families from different places in estonia gathered in one boss and went wherever they look. and somehow we found out that there is some kind of amazing place in the mountains, and 36 families are almost 13 years old. later, as they left their historical homeland. they crossed the pass and came here to this area and

founded the village of the estonian garden. esto garden. that's how we got here so well. the descendants of their estonians still live here. well here i am before you in the fifth generation, and now guys. and i want to invite you. here is the estonian house of the classic, estonian literature, and he is on hans on toms. please come in, now you are in this house, which the writer has been for more than 100 years. simply fascinated by this beauty writes paradise is a fabulous place. we are here the first day. it really is. very beautiful mountains fresh air. i have a question to tell us about the estonians who have come a long way. i wonder how

their cuisine has changed. the caucasus leaves its mark on of any person who comes here, of course, for an estonian, the main thing is pork, but at the beginning of the 20th century. sarah writes there. someone here was taken. so it drowned pigs. it is, of course, always blood pudding knuckles. this, of course, is jelly on the table. so it was with us at all times. thank you very much. would like to know more. about the author and get acquainted here with creativity. thank you guys for visiting our museum house, we are always glad to see guests. so i hope you see a lot more and a lot more enjoy if he has. the greater sochi area is a real babylon. people of different nationalities have always lived here in the second half of the 19th century, greeks began to settle in these places. it was they who founded the settlement of krasnaya polyana around

chestnut forests grow, so many greek houses are made of chestnut trees. the first church built by greek settlers was also wooden. it has not been preserved, but in its place in the early nineties a new church of st. charlampy was erected. come on, i'll show you to the temple this temple name in partial student. the greeks in russia will especially consider him kharlampia, in fact , his veneration is not so developed, he is widespread . saint well, the greeks founded it. as i understand it, yes, these are migrants. yes, they moved here, they built it in 1903. first temple. no , this is the one worth it. it was a wooden church, but we, let’s say, have preserved one amazing shrine, ours from the temple that hit it evolutionary, it’s this icon of the great martyr dmitry of thessalonica that the locals were able to save him residents. you can even see, they are visible there, tongues, so to speak, very beautiful

columns from the flame. it's in some kind of greek style, yes, in fact, if you take a deck, it's clear they still have a function as a support. yes, but if you look, for example, there is a capital and beta as a basis one of the ancient capitals of one of the greek temples that were still destroyed, so they are very pleased. such interesting ones. the wooden temple also had a column in the wooden one, because it was still smaller in size and there was no such need, that is, to to maintain the vaults, that is, it is already bigger when the temple, taking into account our area. that is, therefore, there was no need. thank you very much very interesting in one place so much culture. eh, everything. it is so intertwined . thank you for visiting our temple, that the round is really a value for us. please, there will still be an opportunity to come to visit us. centenary of the patriotic civil aviation will start

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terminal.ru receive credits instantly and without commission. here is one. there are a lot of sights in this region, but most people come to the mountains with one specific purpose to go skiing or snowboarding. chef decided to master both sports. beautiful approach alexander excellent, very nice guys. what is easier to learn to ride a definite answer, of ​​course not, but i'll tell you a secret snowboard. of course, everything will be more difficult, much easier everything that you need to do for skiing just buckle up in the mount you got up and went. it's

great. well, let's start with a warm-up, shall we? now you and i will try to go down on straight skis, turn around through the socks. here in this position we stop the knees, bent, again twist again. yes , don't do anything. just look at me , move your heels, move your heels, don't be afraid, i'll catch you anyway in order to start the movement, we relax the ankle joints a little and a little relax your knees. yeah, legs bent, look ahead. the first fall looks forward at me and we go hands in front of us we carry our heels

we deliver we deliver we divorce in a divorce we look to the left, where we are going aha to the right. now a good stand is just a look. how did you do friends? we super worked out the express course. as i understand it, but it was very cool

to study under the supervision of professionals is a pleasure. we 'll be back. sasha is with you, but they definitely infected us. thank you very much with your first descents ura l in sochi with children built themed an amusement park with very interesting rides is located by the sea in the village of sirius, having descended from the mountains with pleasure. here we had fun almost in the spring, the sun. that's just the ferris wheel. i really like it here, that you can visit the mountains, ride , work out, eat all kinds of sports there and go down. uh, almost to. the sea to another general climatic conditions. it's very

bad at the rides with kids to rent something to take. see the sea, maybe we'll go there, take a walk along the embankment. and we already started playing sports. maybe we'll go for a ride in the beautiful fresh air. i really like the view of the sea. yes, the sun is shining, the weather is beautiful. we are lucky to have you and people. look how many smiles. in one day in this region you can go skiing and samboarding sub is a board that is controlled with an oar, unlike surfing, it does not need waves two fungi, on the one hand, slowly. slowly all movements are very smooth. give yes two with the other and behind me. here move. but as turn around so you're sitting on your knees? get up here

, take it closer to the blade, straighten your back with an oar. relax in the water did not attack any reptiles. there are no sea jellyfish of portuguese boats. well, interestingly, sash is a little scary. how are you? i'm good, well, next year i'm not sure about the mountain river rafting, oh, you're doing well, it turns out. try to put your hands in front of your legs. accelerate first and immediately start rowing your hands. try to keep opa straight and look straight ahead. forward. look, take the oar higher, that's great, handsome, starts right away.

but it's time to start preparing unique dishes, the southern market is a special world and special entertainment. finally, the market is big. i think there's a lot to find here, let's go. hello

hello he is so spicy, yes, spicy, yes, can i have 150 grams. and i still don’t know what i will cook. maybe it will be fish, and that's why i took bamboo. but even if i now see something else bamboo, i find it very versatile it can be used in different ways. hello, so you have here dried fish. yes, salty, but i'm interested in trout. look here let's see. such a small size, yes, it turns out, if you think it’s on a fillet, well, if you want to fillet , you can go to a trout farm, or you can vkontakte what is a smoked pear? no? you can touch, of course,

a dish is added at the back. i know, yes, let's have two branches. i see a lovely tangerine. you can try, of course. mandarin super honey, don't be fooled, very tasty is normal. yes? give 2 kg and give four little lemons. and this is another gift. thanks a lot so trout, like, i agreed. now we will find some product for it. hello something from adjika. maybe horseradish advise gentle. just like her there, she's very sharp i'll try to get it. at first. certainly. hello, you love adjika. i do it myself. do not tell me a good no let's try together. but if it is not prepared with spices at all, it can do nothing at all. thank you but i like it

very directly what i need, i'll take one. thank you very much please guys. you know very well, don't you? but lavrushechka you can’t smoke eucalyptus. i think it's a wonderful scent. and you and him what are you doing in the bath? can money inhalation throat gargle tea can add. can we smoke chicken? yes? mother? well, let me come to you from our market, please. here, let it be very red to you shopping thank you oh, well, i bought everything i wanted? yes , even more i have a gift for you. i bought myself a sausage, it's called your last name, as always, it's original, but i don't have a present for you. are you in the caucasus?

tyomych my curls, yes, even more blooms. now two metropolitan chefs can pass for their caucasian and have dinner. they decided in a restaurant, which is called the two in the caucasus chef. hello, i have prepared a small garden for you here. it will be of four courses. these are baked eggplants with a sauce of baked vegetables and green oil from cilantro and tarragon, gathered from lamb. aroma class is such a constructor, yes, that is, it must be kneaded, or you will take it with guests. we add a little fish sauce. this unrefined sunflower oil reminded me of such a french classic. when

anchovy is added to a leg of lamb, you know, this is baked. and here, here, here, here, honestly, its cuisine with france, i was very afraid for vegetables. that's really strong. how much am i and pleasant sharpness all the guys? here are three types of khinkali, that is, here i have lamb veal duck, and here we have murmansk fillet, salmon and fillet, hell trout and neither fish nor meat. these are champignons in porcini mushroom sauce, completing this set of three types, cheeses, salt, pepper, and there i tried, well then rushed at all, i really like it. well, in the mushroom here you get champignon. i just added such a certain creaminess and after the taste and brighter, it turns out mushroom. sash, it seems to me that you need to try trout, because if you cook it, but this is yours , i know what i call ukha in khinkals, rich creamy and so fishy sweet

so, well, this is a circassian lamb turned headlight with the addition of green spices when served. i sprinkle it with chopped walnuts and green onions. i serve it on a bed of grass that grows only in the south called very delicious. especially the loaf. so interestingly done cool. and i like the fact that greens, refreshing heavy aromas, lamb. it's cool how you look, isn't it? and the lamb is going to be so hard now. and you try your eyes. well, in fact, it's hard, yes, in fact , it's hard right on the topic. chef. besides, yours is very tasty. we need to make preparations. i'm always like a chef. i will help you. my kitchen is your equipment. i and my sails will help you. let's start cooking that you have local trout. i i want to cook it for a bitch. i also want

to add a local ingredient that we found in the market pickled bamboo and will be finished with kuwat before serving, it pairs perfectly with trout. and i have legs. i will make them with adjika. i want to dilute it with hazelnuts , beautiful walnuts and figs. it is slightly smoked and we will do all this on the basis of local homemade adjika like this, but it is tomato, not spicy, i want to make it brighter, so we will move on. yes krutyak let's go , i started with fish. and now i will process the leg. we'll pull it down to peel off the skin i will cut the fish. yes, look. what a beautiful what a color. now i will make the texture of this adjika smoother. in the meantime, i will cut a kung-kod into a slice of kung-code such a small citrus, you can eat it straight. i noticed that many people try to clean it and regret that there is not enough pulp, and it is sour

, it’s the same sweetness right there in this peel, yes, and now i ’ll cook zucchini until medium readiness, al denta, we ’ll let it dry we need adjika. to begin with, we will cut it into a cube; we will supplement our adjika smoked figs. apparently he is wild, because he is small. i am sure that it will add a bright rich taste to us. let's add hazelnuts to our figs to make it easier to punch. we will add our liquid adjika for the desired result. now we will make the sauce, and it will be based on the cream of dry garlic jiki, now we will bring the cream to a boil. we need to evaporate them a little further, we will add dry adjika recipes. as such, we don’t have one, we will rely on our taste. the legs have been prepared and now we will salt them for 5 kg of chicken. we have 2 liters of water and 100 grams of salt. we will salt it for 12 hours so that it becomes a uniform texture and is salted inside. and i stir this target solution.

well, you definitely don’t know the taste of this solution, because it didn’t swim in the sea, i licked my hands. now i will squeeze mandarin fresh into our walnut adjika. i'll cut the trout already into portions, so that tomorrow they 'll just finish, how are you? everything is fine. all is well. and i have a surprise for you. if anything, oh trout, then you turned out to be icons. yes what are you, i promise you, it means that it was not in vain that i got caught by the sea. yes, therefore, your crust is a fresh crust. fuck thanks. i'm now climbing the last pieces of fish. and basically, i'm all set. tomorrow i just fry it all and give it to us, by the way, there is still time left, maybe to the mountains. it seems cool to me to look like a new one on snowmobiles. have you ever tried no, but how to start it here and try it agree, let's go. hello, my name is artyom, i

will be your snowmobile instructor. a we don't have any experience at all. everything is elementary. you just don’t need a cargo segment ; you need to do it all slowly. you will have a handle on the right side - this is gas. also on the left side you will have a brake, slow down. we do not just press the brake, we need to do a short press. well, as on cars now, abs distance. we should have no more than 5 m so that i can see you and so that in case of sudden braking. you just didn't stop by man also important here is to keep a balance. now i will show you and tell you how to do it. so when we turn the steering wheel on the snowmobile, you do not need to give gas. here you will need to do a short press of light preparation so that you go into turns. now imagine a snowmobile. now you yourself should feel the balance. are you ready. i'm ready, you got it. well, guys, follow me, slowly, let's go don't go, don't go. beauty

well, you guys arrived by yourself on one of the most beautiful views in general. you liked it great. i see they mastered the technique very quickly and well. now you and i can drink tea. guys with such a beautiful view. well for today hurray natural awakening they wanted to kill me because of the case that i led before my life was divided into two halves the premiere of a serial film tomorrow after the program time kagocel from

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the super ability to be always and everywhere and he loved this place. all types of winter entertainment have been tested, and sochi residents want to test the skills of the capital's stars. it's time for a culinary

battle. well, let's start let's go tom let's put the fish in and i need your help. let's go like this. thank you, i'll start frying the chicken now too. look, i tied a eucalyptus leaf to a chicken. cool, previously smoked it with evkam. that is, such a smoky smell will be. yes and of course he will give his own. i see that you make some kind of asian sauce that smells like asia. yes, i took coconut milk, about a liter, maybe evaporated it a little more. two added roasted walnuts and added adjika. and i feel it smells of spices, it is so spicy, sochi asia yes, well, because all the products of kumquat marinated bambul and adjika were brought to me. hungry

eyes, sasha what will you cook the trout that you lost? wow guys started. let's we're ready. hello, i'm lost, because i took local trout and beat it with exotic accents. kumquat, a little pickled bamboo, and that's it. this was topped with fried zucchini. thank you very much, tea please. hi guys. hello, how the mountains are generally cool. how do you feel? the new ones loaded us up nicely. now we will charge you. i see your confidence in the eyes of an adult. that's right. that's a bird. you see, the beautiful leaf is the eucalyptus. we smoked the chicken and added adjika on tangerines and lava nice. thank you, prepared by men's hands, it is divine and i really hope that

your dishes will confirm this. well, your edges, helped us to fulfill it, everything was inspired, so to speak. the chicken is incomparable hmm i really liked it, but the sauce is a little island very juicy fish and creamy sauce right in the subject chicken is good for its roast, and the fish is delicious tender and the sauce is very tasty. it's probably more versatile for anyone, because it's a bit spicy here. and i also really liked the combination of kumquat with chicken vegetables. spicy is what i like, there is also cheese here, it directly complements this taste, but the fish is just gorgeous. hello, you made them cool. i wonder how local products would be designed. we are interested in your opinion. thank you wait. hey guys, hello, hello in our krasnodar territory, it’s not

freezing. no, you have a very warm and friendly atmosphere. you are such a people, please, fish for you. thank you excellent. good mood guys. thank you appetite. chicken very spicy, which is just very bombastic, because it seems that i prepared by one of the locals to taste. it seems like an ordinary fish, but as soon as you try it. it looks like a dessert, very sweet. this is something unusual. i really liked the chicken, because it's juicy delicious, but the fish, the creamy sauce are incomparable right here is the feeling. here, indeed you are on vacation at the hen resort. well , yes, a little harsh, but very tasty sauce. and this is adjika. i understand that this spicy thing about the fish is straight, right? this is really cool, really cool. i like adjika. well, lavash, of course, my weakness sash smells great. how do you like bamboo, it is very harmonious, emphasized the coconut flavor.

i haven’t got a cup yet, it’s fresh. yes , it’s right to do nothing so that it gives a lemon shade, just not the final balance. let's ask the guests how they like our food, let's go. it was very tasty. i actually had a pleasure, and the fish is generally something super tender and cheese right into the forest with spices, generally emphasized the chicken in a cool way. so guys you are really professionals. i now believe in it thanks too. i know, somewhere the trout got lost, somewhere near the coast of indonesia, most likely, where coconut palm trees and a beach grow. this atmosphere of this sauce , combined with a wonderful foil, creates an atmosphere of warmth of some asian country, very tasty, interestingly, the chicken was so tender that it seems that before it was cooked. he went to the spa, visited the masseur's office, and it was. these are our locals. yes, for example, i don’t cook like local life and it was interesting that they gave out bamba there, because, well, we we don't cook here. we will definitely try it, it is unlikely

that you will be able to write down a recipe book. well, if you share here about the bird. but meat, as it were, is often cooked in the caucasus. yes, but that's exactly the fish to note that i don't know how to cook 100% thank you very tasty. it's downright awesome, that is, she's tender, she's not overdried sauce base. as i understand it, walnut walnut is an amazing combination, if you don’t mind, i don’t even have a problem with it myself, because the sauce is, well, it’s just a buzz, chicken. well, this is exactly the caucasus because here used adjika spices, which i adore, and a little smoked. and this is the perfect combination. this is exactly our local dish, which i think we will also cook thanks to you. it's very cool. thank you. of course, i will vote for sasha's fish guy, who got lost

like it. i will vote for the dish quest dishes the riddle that was revealed to me during the tasting is trout. i vote for the firebird because it combines an unusual name with such a beloved traditional taste. thank you and thank you very much they were delicious. well, my choice is the firebird. he just asked for coconut vangul kumquat and if the combination, that's it, i went to the store. six seven eight nine, 10, 11, 12, 13, 14, 15, 12 13 14 15 16 17, 18 friends

i'm in love with sochi thanks to everyone who taught, taught, showed, told, this is forever in my heart. thank you very much for a wonderful atmosphere for a wonderful city. but it's time for us to move on. we are going to krasnodar. so, locals and tourists liked the exotic trout dish more. in asian style, so alexander won , but artyom has the opportunity to recoup in krasnodar i think everything worked out. yes, it was cool, sochi conquered us mountains, the sea, everything would be fine, but we conquered sochi don't you think so. i'm sure we'll leave our mark. help. now it's gone further. so you are my pasta. we are ahead, krasnodar, they drove, they drove.