in the nomination the best chef of russia, since i have a french base in all my restaurants. i 'm cooking a french-influenced meal for us. the most important thing is the quality of the original product. we work very closely with farmers and are open to everything new artyom mukhin asian notes french charm and russian performance this trip is sent by his wonderful friend alexander i love to travel and i'm sure it will be great. my name is ryan alexander i'm a chef, burst, moscow and birds bodrome welcome to join us alexander is the best young chef in russia according to the authoritative silver triangle competition, a finalist of the national stage of the international competition. san pilgrino, cooking, we cook european food with

asian accents. we use farm products and prepare it in a special way to shrimp patties and combinations that our guests love very much, such as crab. railean cuisine is an amazing journey into the world of senses and tastes in a world without borders, created on the basis of old traditions. new food can be provocative chef ryan connects europe with asia quail. we cooked according to french technology, there are no bones inside and we pour over the sauce. the first dish is ready. the chief who does not recognize the frame the chief provocateur of the edge

of the region are holding the way? sash we got to krasnodar i think we need to learn something more about the city. yes, there is

a guide waiting for us. and i think we will be impressed with you for sure, they drove it, they drove it at the end of the 18th century, the kuban was annexed to the russian empire and tsarina catherine presented these lands to the cossacks. they founded, the city of ekaterinodar is the name, he wore until 1920 gentlemen good morning glad to see welcome to the kuban meet. i take you together quite symbolic for our city. the triumphal arch was built in 1888 for the arrival of alexander iii. and this visit was so significant in 1888 , a railway was extended to us, this breakthrough for the region. and here we have alexander iii chic visit. and so, as we ride, we are pretentious people in the good sense of the word, so that she stood in another place. unfortunately, this was suggested by the arch, it was

destroyed during the soviet yes period and it was recreated in another place. but met than then i read with your permission. and here is what was served for breakfast to the august family, on september 22, 1888 in yekaterinodar, okroshka soup with tomatoes, stellate sturgeon pies in russian, cutlets from ryabchikov with truffles , beef tenderloin with a side dish of ice cream. actually. it is now considered chic, we see here truffles alexander iii was distinguished by rather modest attractions in food, yes, and now something has been preserved from this, krasnodar, the city of southern is multinational and multicultural, all the trends that you will tell me about modern cuisine. anyway presented in krasnodar excursion. we are located on the gymnasium street, the very center of the historical tv show. i want to show you

two buildings of the building of the hotel grand hotel edition of the hotel central as an example of a non- hotel business. but as a restaurant culture, because in yekaterinodar the most luxurious restaurants were just in the hotel building. and i will allow myself to read out an advertisement for this hotel in 1911, gourmet cuisine twice a week receiving moscow veal, game and sevastopol fed oysters daily moscow sprouts, dry what is but rich, hotel rich menu. and why was veal discharged from moscow? i admit that it was our kuban ethylite. here the climate allows more. yes yes yes yes. well, if you don’t develop cattle breeding in the kuban and grow it somewhere. well, look at the pork. for the greedy agreed. the star chefs looked at the historical center for a long time. by the end

of the tour, it got dark, but the city is beautiful even in the evening, especially its modern part. park we walked and walked and reached this wonderful park, in my opinion. this is the most unique location in the country it is officially called a couple of the football club, krasnodar yes. it’s very beautiful here, amazing lighting, it’s not for nothing that we ended up here in the evening, a unique location, the architecture of the park is collaborating with modern conceptual artists. this is the park of the future and i want to see it. these are the locations all over our country. it was great to plunge into the past of this city and see. well, thank you very much for opening it. this city was always to see you . welcome to the south to the kuban, see you soon. thank you for dinner, the guests of the capital went to

the gastronomic restaurant ugli-ugli to the most titled chef of the southern region andrey matyukha chef hi, glad to see the pirate sit down to present our astronomical set. here we presented the rostov. duck. we dry it ourselves, crispy dough soaked apples, which we ourselves also make there. it's a one bite launch. yes, that is, here we combine both acid and salt, and in general, this is what we call the balance of the dish. yes, i liked that he usually starts to complete the crunch, and here completes damn yes, very good duck balance i really like the duck. so the next course of our menu. this is a quail quail cooked in two ways pear cooked in cherry juice with spices marinated onion and blue cheese and quail bone sauce. bon appetit. true quail place. yes, of course, and what else to pay attention we will cook. let's go to the market and i would like to emphasize

some interesting features, the region is famous for the fact that our season starts earlier than everyone else and ends later than everyone else, and there will be plenty of meat and fish and poultry, in my opinion, so as i understand it, you have restrictions, in fact, there should not be any onions usually. they are used to having such a bright taste, but here it goes well with a pear . that soaked under pickled such surprised me. uh, cheese, yes citizens. yes, that looks like i just don't like it very much. and here she flew right into the toy quail. yes, it has a bright and at the same time such a soft velvety taste. okay, you like it , let's move on to the next one. you thought it was dessert. this is a sandwich. in fact. this biscuit e on the prague cake, soaked in rum milk, topped with cream, chantilize, beans, fine imitation of caviar with coffee. i really like it when the food does not visually match, well, the filling and such dishes are a snag. it is very interesting, yes, sometimes the idea

lies in this, in order to evoke the first impression. i didn't order a sandwich. well, like this, yes, thank you very much for the garden, it was very interesting. yes, it is superbly delicious, and we have discovered something new for ourselves. i wish you success in your preparation. it was a pleasure to meet you. the history of krasnodar is inseparable from the history of the cossacks after the revolution, this military estate was abolished, but the cossacks did not disappear. now in krasnodar you can get acquainted with its traditions ivan good afternoon. hello, tell me, please, what kind of amazing place is this territory, which, well, the cossacks somehow keep in our use and try to live here our cossack life of the cossack culture of tradition. please tell us now. now the cossacks are needed for what. what do

they do originally cossacks something military conditions, yes, then after our light historical events that took place during the 20th century, and as a people no one recognized it, no, and only since the nineties , the renaissance is people who simply remember their culture, their traditions of their ancestors, but now we must be very careful approach the horse so that it agrees to take you on its back or not. come on, i give in. well, then there is already any exercise you can do. no need to climb up, you will see what is happening there high up and right on the go. so maybe yes yes always a good rider answers. very soft, relaxed fit, but you had it beautiful. i'm a little clumsy op more op come on, hold on well young men

feel fine now we'll see, i 'll help you don't want to leave leave. well done, i'm getting up. well, in general, in the classics, this is generally called a fall, when, well, i feel that they are shooting at you a lot and you need to fall sharply, you put down the horse and shoot because of it, therefore, well, now we will show the way to wield a saber, as you understand such a cossack , is almost impossible, and the speed of movement is such that well, you won’t have time. with such a blow to the arm, we pull out the striker

and grab the handle already. it turned out. only forward. the horse was pulling out a saber, so you have to hit it. yeah, hit her now and grab her, yeah ninja on two fingers thank you very much. the krasnodar territory is famous not only for the cossacks. first of all, this is the most important agricultural region of russia, the granary of our country, they know how to bake bread here, which is how the idea of ​​a bread restaurant came about. and what

is ring-pastry and when 12 years ago? i came to the conclusion that, well, i want to create a very cool handicraft in the city. bread began to appear a line of such breads. here is my first bread - it was a chocolate baguette with chili peppers, i sat and wrote the recipe. how do i create a color palette and use no chemicals. that is, i use chan chan blue mother in it, which is green raspberry strawberry and hibiscus i have travel breads, london but england this fried whiskey is tea, so i then came to krasnodar all the flour that was in the bakery. i collected it. i mean, it's whole grain buckwheat. and two types of white malt, i added there instead of water. i used puerh tea. i really like the combination of pu-erh and buckwheat. here it is great. this is just a bakery restaurant. this is the first dish in the restaurant, from which it all began. that is, this fondue in bread is the feeling that i am in

switzerland in the alps tasting wonderful cheese, bread and a wonderful texture. and the cheeses here are local or i have my own cheese factory. i also have about 50 species of sarov. well, here is a small part and there is also a lot here different experiments, let's say from dagestan i brought nettles, and we put them. this is where this cheese would mature for 8 months, then wine is used here, and it is, well, absolutely unusual. thank you very much for your experiments, personally. it inspires me, when you break the boundaries, and i see your hot eyes and in my turn. we want to invite you. by morning, those who have become will prepare together for the experiment. and we really wanted you to try our kitchen will work. children love toast and in jim, mahei, there are a lot of pieces of fruit and jam berries, mahei do what is

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don't need. this is my little boy of a ten-year-old child to be brought up in a woman who has changed you. this can never be and i would be cosmic. 150 km from krasnodar, on the shore of a beautiful lake, is the village of abrau-dyurso. in the second half of the 19th century , work on growing grapes began in this tsar's estate

. the work turned out to be successful in the region and is now famous for its vineyards. village history abrau-durso begins in 1870, when , by order of alexander ii, these lands were brought under the jurisdiction of a specific department. this is a structure that was engaged in the management of estates that belonged to the royal family, and there are some sights in the lake. this is the so-called brouzka tyulka. and this is such a small herring fish. it is literally there up to 9 cm. it grows, and now you can try this tyulka. well , sorry to try. we will not succeed in it, because it is in the red book. in general, initially in these places not planned to engage in viticulture. here they simply engaged in agriculture , grew hops, bred horses for royal residences , there was such a famous person as fyodor ivanovich, the first agronomist of the black sea district, it was he who noticed that these lands were ideal. the conditions for viticulture are quite dry , lifeless, stony soils. and why grapes need such soil, they are able

to accumulate a huge amount of moisture, which is necessary for vines and contains a lot of minerals. we are with you we are literally a few meters from the lake, but i took it, so i invite you to our introductory tram. let's take a walk on the lake, look at all the beauties with pleasure. we are practically in the very center of lake abrau, this is the largest lake in the krasnodar territory and one of the largest in the caucasus. say deep. it is currently the maximum depth of the lake about 11 m. in fact, over the past 150 years. the depth greatly decreased some one and a half centuries ago. it was about 30 m. i can offer you to drive our boat yourself. if you wish, i will gladly invite you. i ask you to.

it is better to swim on the lake in the direction of a boutique hotel from brau-durso spa. you can try various procedures based on the medicinal properties of grapes. we have prepared baths for you with noble drinks with aromatic oils and sea salt, please, make yourself comfortable, i will tell you what grapes are waiting for you. we are rich in macro- micronutrients, and resveratrol is a powerful antioxidant that helps your body to recover and shine contains no more than one bottle, the procedure will take 20 minutes.

after the procedures, the chef went to have lunch at one of the famous local restaurants, villa ross. the restaurant is known not only for its cuisine , but also for its incredible views of the chef lakes. form. this dish symbolizes the traditions and innovations in our world at the moment. it is very tasty very tender and very fragrant and i have a question. but these cones remind me of the hills of the mountain, there is something in this idea. there is, of course, look at this here is a case plate and around the lake is this lake. it's chic for me, who. well, gives her a boost to all these things.

yes, you can say that. thank you very much. another attraction of abrau-durso is the gallery of audiovisual installations - a journey in which video sound and light are combined. star chefs with pleasure. survived this experience and found that even the futuristic gallery of light one of the heroes is grapes the basis of past present and future success in the resort, but it's time to return to krasnodar

soon culinary battle chefs are sent in search of the best local products. artyom look what a big market. yes, i think we 'll find a lot of interesting things here. i'll probably start with the cheese. here it is, next to it, more neutral, where there is little taste, so that i add interesting toppings there. and then i want to find some local cheese that personifies this place and play with it. hello spaghetti, interesting. thank you have a nice day. i started with meat because everyone advised kuban warmly,

probably the meat is very interesting. hello what do you recommend? this is going to be a very tasty oriental. they are fat, look. nice fibers here. it's not greasy, you know , when the pork has boar, it's better to pass by. it smells great here, pure white fat. the first grain in our recipe has already been found, let's move on. and i need a cheesecake, it's not a sketch. here is something so soft. yes, without taste, so that i can have two kilograms. how much is 600 rub. kilogram normal here you go, that's enough. thank you very much. have a nice

day. health, come always. let's try look what an appetizing chic salad, beautiful lady, she cooks it all with her own hands sash appetite saliva went. come on, i 'll go on looking for what i need , see you, we take this beautiful jar. thank you good afternoon. hello, i need salty smoked such a fat cheese, but can i try it? no, because they don't like much here. let's two heads of the adyghe pigtail three things. how much do you need 1.080 times and

we have guests for a thousand and eighty rubles, they think thank you i bought everything. yes, i have crumpled broom sticks, and it seems to me that we need to take another base for black tea. let's take it. wow. let's krasnodar sash maybe a little carcaded. let's take it. you pay, like yes, i don't mind. so you are not an old man with money. fine. how to use local products is best to ask the creators of cubano pizza bar, tuscany recipes here are tuscan, and kuban products are flour, cheeses, meat, fruits, everything, this is farm, the authors project olga and evgeny did not miss with such a mix. their pizza bar was named one of the top 100 new restaurant openings in 2021 by

the coat award. hey, come on, tell me. here we have some prepared for you. and we pour with our hands from chicken liver with cherry compote and salad with ham and beef, and i will complete this picture a little with a dried yolk. zhenya tell us about the concept of restaurants. we took italian traditions and made it with a local product, we are friends with farmers, the meat is made for us by raw kuban product italian chef very tough dough fragrant crust. yes, and the correct bubbles are these black ones, i adore them. it's called a leopard. we cook in our red talisman, where the temperature is 500 degrees and the pizza is cooked in a minute and a half. i suggest trying a salad with homemade ham hand ginger dressing very tasty all together

smoked ginger. i really like not overloaded. this is our new story called it was invented in honor of the russian tsar, who came in the eighteenth century. there are only machines, basil. i rubbed all of his cheese with russian snow. delicious hot, while very hot very much. is it that they have already brought us a bed in a plate? wow, you look great. vanilla persimmon ganache is here, as it is the season of coffee-soaked chocolate biscuit. creamy caramel pikan with caramel and green flowers viola they are pansies. i like the taste of flowers. usually these flowers are tasteless. and here they

add a bright zest. yes, very cool. i love persimmon. i also want to cook persimmon, very tasty. they knit. all. it's very interesting with a biscuit so disassembled direct buzz everything, well, it seems to me that the place is chosen correctly, you need to ask him to go to the kitchen. by that you decided that you will cook, it seems yes, i decided. i want to make bread, homemade pork sausages. i want to pair it with smoked cheese with interesting spicy pickles. sasha , you have decided what you will cook. yes, i will cook sweet persimmon, a little walnut, a little almond. i will make the correct syrup, which i will season this persimmon. this is where i will start now, i will clean the ginger in a simple way with a spoon further. i him i’ll cut it caramelized with sugar and add a little water, marinate the pork, add salt and carefully add the spice so as not to

oversharp our meat. i took cheese and add powdered sugar, roughly speaking, 600 g of cream, and 200 grams of sugar. doesn't matter. usually it's sugar or powder, while my cream is churning. i 'll start with the persimmon persimmon. i'll be skinning and coring for our tortillas cream sauce. learned cheese, let me treat you while you are busy with your sweets. i think you envy me a little. well, there is a little pour the cream and set it to heat and add smoked cheese to the hot cream to give a spicy milk cheese taste to our cakes. i will make pyramil, sugar, melt it and stir it to a characteristic brown color, meanwhile mukhin opens a jar of wonderful spicy salad. no. this is my monster. i'm at the guy's. let's

stop a little. we make vegan compote here, and this is what the locals call it . excellent, delicious, refreshing zhen. i 'm finishing the salsa now, and i'll need your help with the dough. come on great. i'm waiting cooking salsa for our pork. here we added a home-bought homemade spicy salad of fresh peppers , fresh tomatoes and smoked cheese. i'm at the finish line. all i have to do is make a brezh, sugar, salt, a little milk. now it will become homogeneous, we will add butter while kneading the dough, help us, and we will make balls with pleasure of technology from

different countries, that is, this collection technique. testa french stretched, yes, ready to walk around the city, let's go. the usual walk of business, not done on the eve of the battle of the chef in need of a good portion adrenaline. roma hello. it was an epic appearance. as i understand it , drift is popular in krasnodar. well, the south drift school for the whole of russia is cool. that is, not in vain. we came here to try for the first time drifting extreme sports in krasnodar, in general, very highly developed ones are famous throughout russia and we are preparing top pilots. i think we'll start with the fact that first you will be the top, sash, well, i can't wait to ride, which of us will be the first. i propose to play out 1 2, 3. ready.

i'm looking forward to when i'm already sitting there. come on hair. they will be useful to us yet we cannot be the same with you. it's very scary, i'm more worried about artyom. it's somehow so beautiful. it's magic. sasha is an extraordinary experience. i ride all

day, then roma you master the next fighter something is ready. i'm ready, let's go. because he was scared, but i think everything will be fine. are you already a top passenger? to the defender of the fatherland day

how much do we need and will we? why you didn't tell me here, you just decided to spend the evening. boss has reasonable fears, and possibly the re-recruitment of comrade fitin by the germans.

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the defender of the fatherland day, time chose us on february 23 on the first the next day chef and in his food truck the culinary battle begins. like you, i cut persimmons. i'm almost at the finish line. i have to make some toast. and basically, i'm ready, you're cool. i hope that today we will please our guests, i am sure of it. i add the last greenfinch and let's go and tell. how will we delight our guests?

and i will have a dessert based on persimmon and local cheese. are you ready ah. let's go let 's start sasha. i was inspired by your bread and made a dessert with bread, and i will be original. this is pork skewers. homemade pork sausage, spicy salsa and smoked cheese. we are cool. now let's try. bon appetit to you wheels welcome to our wonderful sunny krasnodar alexander artyom batya. good luck, cheers, but we are friends, we have no battle, only friendship. sash will now be the danger of alexander hello. well you want us to be sure fun? yesterday

i surprised you. i hope today you will surprise me. we have tried so far to the impressions and we were spun into the bread story superbly. we all have a lot of children. and the kids will definitely vote for dessert. what do you think, yes, i saw and i worry a little, but don't worry. there, the main thing is to give a wonderful gift. and i really liked the smiles of the variety of smoked meats, the combination of cheeses is a very tasty dessert. i really liked the persimmon. so tender was that she just melted in her mouth a very tasty dessert along with tea. probably the most delicious dessert i've ever had. i liked this pizza, because there is a meat printer, it looks like meat is being rolled, my mother is at home. zhenya hi glad to see there are gifts for you. see you strive. thank you very much zhenya. thank you hearts. thank you very much. let's

let's start trying. pito king, don't forget. about tea. how are you doing? excellent how the mood is excellent, sit down. now it will be even better. let's transfer came to us in krasnodar we liked it very much, krasnodar met directly very well. delicious tea is just as warm. the weather is cool, the sun, you have an incredible thing about peter, i can say a light hearty dish, satisfies hunger, energizes about dessert, to be honest, it seems that the hormones of happiness in the body are added very tasty. and i really liked it very much, how and the main course and as an appetizer, in my opinion, the combination of persimmon and such a delicate cheese is very tasty. i recall, er, those flourishes that we see almost every day through the window in the krasnodar territory, especially at sea. come all to the krasnodar territory. i liked both dishes, but especially the incomprehensibility. i really like the combination of persimmons. and here are the sauces. listen this is what

i love pork, marinated vegetable pizza class i turned out perfect kuban turns out inspired me. i 'll try now. how kuban inspired you. i i advise you to spread the cream and persimmon on the toast . the taste is multifaceted and the final pleasant warmth. this salted caramel is perfect for everything. cool. bravo , now we need to find out how krasnodar liked the presence of this smoked cheese, it creates such an unusual one. i wanted to show the barbecue, but the meat was not smoked. but it is precisely due to the cheese, it turns out a little. we're breaking the system. it's cool. thank you dessert magnificent combination of form and this cream. well, not ordinary, she turned out big pleasure. and most importantly, this is the combination. it was the first time thank you, this is what i

wanted to show about the kuban land. cool very ripe persimmon. svetlana ends, but you were able to find a lot. it's cool what is connected with the plaid and this, of course, is right number one for me. this is the tremulous case when i am forced to confess, like bread. yes, very tasty. i couldn’t understand the only cheese, did it urgently, or what? here is such a local neutral cheese, i added a little adyghe noodles called such a garbage state. external for me was this taste drift, which i felt and i really liked it, so thank you. i am not a fan of the courier, to be honest, how hard it is on the kuvan, i was completely delighted. it seems to me that now i will begin to love persimmons. i hope that this dessert will also appear in the institutions of our city. delicious. thank you very much for your work. san well, you turn the relationship to the product. i want to believe in it friends let's go ahead

surprise. there's a very good mix of all receptors it was delicious. i really liked it. i will give preference to dessert, because it's just an incredible combination . thank you very much. but more kuban dawn next to another dawn is as gentle as my wife, but nevertheless ca she meat cheese is

so kuban, that's exactly what i love. so it's time to take stock sasha went to count the votes went. 16 17 18 19 20 21 22 23 24 25 a 25 25 won druzhba krasnodar thank you very much for your smiles for your products for your region. this is very cool. i'm very liked. krasnodar, we will definitely return again, we promise you, but for now we need to move on to moscow thank you and

brezh, brezh won. so alexander is taking to moscow two victories, the sochi and krasnodar finals, what kind of people, yes, a luxurious city? i really liked it. address of the president of the russian federation vladimir putin to the federal assembly