i prepare emotions. let's touch them the winner of best chef 2017 the best young chef of russia jq 2021 the winner of the riesling cup in 2021 . my team and i are engaged in gastronomic exploration of taste. we try to look inside the dna of our dishes in order to understand what can really make guests think and leave the restaurant inspired and filled with emotions. kuzmenko is one of the most intriguing chefs, of modern russian gastronomy , his cuisine, mysterious and provocative, sprat looks so unusual. in our restaurant green stones evokes a feeling of some kind of freshness. although behind the shell hides in saturated salty pieces. nikita easily juggles exotic ingredients and is not afraid to experiment, he is the main alchemist of the russian culinary industry, despite various manipulations with the text. with flavors with

ingredients, we still try to keep the main value and unusual taste of the product, for example, here we have a dish that is completely, consisting of all parts of the sturgeon. bon appetit art. there is a taste. nikita kuzmenko does not cook food, but emotions. today, cooks on wheels go to surprise the southern cities of russia, the first at the rate of eating with every kilometer, it's getting warmer. tell me, have you ever been to have never been. but i was here, very beautiful, warm cool sea. i'm sure we'll be here with you. very interesting. i read here they are treated with mud. imagine, i have not heard progress, you should definitely try to undergo treatment. after moscow, you thought that you would cook already or you would navigate there on the spot. of course i thought, but didn’t come up with anything, we’ll go to the market with you, we’ll see the freshest seasonal

products and we’ll definitely cook something 100% of them. the last kilometers and we 'll be there. wow, the weather is great , you can feel the smell of the sea, yes, i propose to settle in, drop our things and see, they drove the city. yeysk is a port on the sea of ​​azov, it stands on the shores of the taganrog bay, its name comes from the river of its inhabitants of yeysk eychanie and in the very center of the city on the local arbat the guide marina meets her chefs . hello, finally you have come to us. i i am also very glad to see you, especially in our small cozy town. tell me what you can try interesting in cafes , probably, yes, definitely at first the foundation

of the city, of course, they caught a lot of fish, but never a ram, he was not considered the most popular fish. what a sturgeon, of course. speaking of history. here, walking down the street. we even stumble upon these old moments. wanted to ask. and what is it? these islands were invented, not by chance in order to could see what happened in our city during its existence before the appearance of the city of yeysk, the cossacks lived here, but the cossacks were not allowed to live in the city, and therefore they were settled outside the territory, but the grateful residents erected a monument to the first settler zakhary chapegi. why was life not allowed in the center, because it was a merchant city and only merchants lived here. today, the settlements of the yeysk region, the village of dolzhanskaya kamyshevatskaya and many

others are cossack settlements. and you know, my favorite place in yeysk is this embankment and not in vain it is called a pearl, lakeside such pearls are located almost along the entire embankment. she berezhnaya overlooks the taganrog bay, of course. okay, the bay is not deep, unlike the sea of ​​azov, but it gives the most favorable conditions, because it warms up very quickly and cools down for a long time. therefore, our taganrog bay is the warmest sea in the world. the city of yeysk is inextricably linked with the name of ivan maksimovich poddubny. do you know who such a person is? i know, of course, this is the great wrestler and strongman, of course, the fact is that 28 years of his life is at the end. he lived in our city of yeysk, and here he is buried in the parks

named after poddubny, which was later named the chic marina park in his honor. thank you very much for the tour. very interesting. we would like to invite you fuku, we will definitely take a walk around the city to be inspired and cook something delicious at the end. thanks for the invitation. i will definitely. all the best. in yeysk there is not only a monument to poddubny, but also his museum here is a very large exposition with personal things and numerous exhibits related to the history of greco-roman wrestling. so we are now in the memorial museum of ivan maksimovich poddubny, a six-time world champion in french wrestling. it looks like a circus arena. yes, absolutely true, because before professional wrestlers performed in circuses , such was the champion in french wrestling, but now it is called greco-roman. tell me. what kind of belt is this, but he began

his wrestling career and someone like you from belt wrestling. and right here we have a train for such a fight, but the photo shows how the wrestlers used this belt in an interesting way, that is, the handles, because of which you need to hold on to these handles and carry out various tricks. throws. should have put the wrestler on the shovel. father is very interested in performing on the international stage. ivan maksimovich began in 1903 only in 1905 for the first time in paris became world champion in french wrestling and six times in a row, he wore. it's loud. the title journalists called him for this, champion, champion or king of champions in 1927. ivan maksimovich comes to our city of yeysk; here he really liked the small, cozy city. he bought a house here and lived the rest of his life in yeysk, and

here are some very interesting exhibits. they are made by the hands of the greatest wrestler - these are nails, which he braided and did not twist with a rose. great. and this is how i understand his equipment is correct. these are his original training equipment, which he could lift many, many times each dumbbell weight. seven and a half kilograms, and this training axle, which weighs 19 1/2 kg old-timers say that poddubny himself called it a cane and holding it. she's in her hands. i was just walking along the shore of the yeysk estuary 19.5, and it felt like i was watching 60 in the circus as a child, it seemed so simple that i came up, left and left. well, try it, let's throw it. yes, i understand, come on, catch this we i think together i did not master with you. now let's measure your data. let's compare them with the parameters of ivan maksimovich like that.

let's even embarrassingly know 94. she is the maximum 134 for you a little bit. left a couple of times 19 kg, in addition to poddubny, she was 50 cm. and you have 35. in general, there were heroes in russia. thank you very much for the tour, we wanted more. you are invited to our fuku. we will be happy to treat you with something tasty and interesting that we will cook. we'll be glad to see you. thank you very much, i will definitely come. by noon, the chefs were hungry. for dinner, they didn’t have to go far right in the hotel where they stayed. there is a restaurant chebakleya chebakley - this is the first name of yeysk in honor of the fish of the sea of ​​\u200b\u200bazov marina tell me why we'd better start. let's. mm, mustard is such a food, of course, vigorous especially for herring,

very tasty bacon, also lightly salted herring and there is not a single bone in it at all. marin, you are proud of this salad , tell me that here i see tomatoes, i see shrimp , and today we have a fish theme, since a lettuce leaf goes to the kuban , the eggplant is fried, the shrimp is fried with wine, then the tomato is cut, and he himself, as they say, is the main ingredient. eggplant, because pan eggplant salad is called everything is delicious. super. all clear. all, tasty. everything is quite local. even though the shrimp are very interesting combination of seafood. you fried eggplant and well, tomatoes of course, cool ripe very tasty. can you please tell me where to buy these products? we already have, as it were, our own points on the market

. we apply there and they bring us there. so it's better for friends, of course, and yes, of course, well, now i want you to try our fish about in this situation. this is a flounder. this is our azov kamba fish. of course, they love us, but we also have a zander goby. well this is a ram about fish everything is clear. please tell us what kind of meat is popular in general in this region. well, elementary popular, of course, we have pork. this is a very powerful fish. i just don't feel like talking about meat. marina you are gold everything was very tasty and interesting. thank you very much for your hospitality. we want to invite you to our fuku to try the dish that we will cook. please come. take colleagues of friends, your opinion is very important to us.

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megaroll, only in a kfc leather jacket a young cool woman fool around, since no one and not because others do not want to. it’s just that others don’t know how alena generally super it looks like it's here, well, brother, sister, you never entered. i realized that no one had any more questions about the song. i draw, i cut off such a beautiful, son, such activity from you. you have love on stage too. this is the most important thing to go out with mom. that 's how to sing together, in general, this is such a thing for a mother. well, that's cool. i'm moved to tears, well, everything, organically, sincerely warm and the strength

of family support - this is the most important value of the most homemade musical project two stars fathers and children see the new season after the evening news. land of cossack settlements hello hello we are glad to welcome you in the village of dolzhanskaya on the cossack compound, visiting the ataman. we don’t have tea as guests,

we greet you with bread and salt for good, health. we wish you a generous loaf, and on the threshold of the guest, if you please, bread. let salt be your bread. yes salt, taste our bread before salt thank you break off. and generously. salt says that there should be less salt in life. well, now they came to our compound. wow, beauty. e, oh my god

n. invite guests to the hut, let's go, dear guests. thank you. we welcome you to the big cossack hut. this is a large room, a room where there must be an icon and there should have been a large table where the whole family of the hut gathered, the cossacks called the mazonka, because every year every spring they smeared the hut directly with a spirit, some kind of peculiar very, very pleasant spirit, very cool. yes. you know more many say that this is your cossack hut, this is a museum. i'm not talking about a museum. this is a hut created by the hands of our local dolzhansky cossacks, and

now, they all gathered at a round table necessarily, but in order to have a lot. it was necessary to eat what to gather in the mouth and cook food together to stick dumplings, but in order for you, as it were, to feel the cossack spirit. we need to make cossacks out of you. pass the table girls. well, let's introduce our guests how we gather on cold winter evenings and make dumplings, but dumplings are unusual with us today. we want to introduce you to the recipe for dumplings with lard. as

for the dough, a warm egg, some water , a pinch of salt, and kind hands. try oh what is the same time is very interesting, salty kuban lard is finely-finely-finely chopped, then the lard is slightly added to the frying pan and on top of the spoons there are five flour and you mix it all until smooth, and then the sala has such an aftertaste, here it is is it dough or is it fat? this is so tasty, it turns out we cut it off, as we have such molds, circles, and so on. no, our grandmother rolled sausage. well, if a healthy dumpling should be big, then the sausage is thicker, if the dumpling is more accurate, then thinner, here are the lads, live for a century, learn for a century, beauty. the main thing is to be. yes, when it's

cooking, oh, lads garni dumplings, even an asterisk is wonderful. which girl? take a look at this master class on your ears. well, and now our dumplings are pointing at you and then we will try with you dad taman show me what lies the cossacks on horseback let's go, but the cossacks are not only barely dumplings, but they also knew how to fight well. they lived along the southern borders of russia and protected them from external enemies. at the neighbors of the peoples. caucasian cossacks. adopted the art of horse riding, virtuoso riding. they were also distinguished by mastery of a saber, but after military occupations , the cossacks. yes, they really ate dumplings oh, lads. oh smell. enough with a figurine with

an onion sharped by the buyer, as it should be. it's just unrealistically delicious. and we also said, who eats and works. here, if he eats agarno, the mower works, yes, thank you, thank you delicious. well, the lads visited our kuban, cossack compound, they are always glad to see guests, as good things and in memory, so that you do not forget our cossack compound father from ataman from the bottom of his heart butts you our kuban smack points. thank you huge. this is how you and i will go back. thank you, thank you, the village of dolzhanskaya is a huge resort with good infrastructure, the chefs have done it. here the whole

day the village is located at the very base of the nature reserve, a long spit that separates the taganrog bay and the sea of ​​azov. i have a present for you. choose. i think that about that one is better not clear.

the resort also has various spa treatments, entertainment complexes, hotels. and, of course, baths. don't be afraid, nikita oh, turn up the heat turn up the buzz well , of course, let's go.

the next morning, the chefs set out to look for local produce. hello, i need a piece of pork shoulder on the bone, a piece of five or six kilograms. maybe i always try, if i bake a large piece, bake it with the bone, then the meat turns out to be juicier and more tender and then from the finished piece. this is how we take the bone, take out the dry meat, tear it and what we will fill it with delicious. thank you very much. hello hello

, where did you get all our local apples, and i i will try you a little. do you mind? here are different. i need uh, very sour. these are the perfect fit. let's put more on. yes, yes, we will make chutneys from these, they must remain strong strong, yes, and from these we will make a puree. so how many of them are also more, so you have two bags at once. all hello, come on. love you. thank you hello hello look there, you can take a good year linden. more spices in order to marinate the meat properly and cook a cool barbecue, sauce. hello in one bag of coriander,

two stacks of paprika zira half, please, so garlic powder. yes, tell me, mustard mustard with us. eh, ready to eat. that's great. i'll need a small jar of mustard. good trading and have a nice day and all the best. thank you. the most beautiful cabbage you have, please, a couple of young heads, you need even three of them. one hot pepper, please, also this beautiful carrot. let's take tomatoes, i'll smoke a little tomatoes for you, i'll take off the skin, taking out the seeds and boiled on their basis awesome delicious barbeque sauce. try it, thank you. let's take approximately what you need.

yes, let's also take dried apricots directly 300. we will be considered chewing, chewing like a mouse, i bought all the products straight. yes almost almost see you cooking dessert dessert. so come on, maybe take some dried fruit and make some tea or what is it? come on, then let's have dessert and tea on you, i ran on. eat on the equestrian batla and at the same time ask the kitchen for preparations chefs go to the restaurant lucia this restaurant is real encyclopedia of kuban cuisine. hello mother. hello. great to see you. well, sit down, i've prepared some for you. wow what a table trunk? yes , tell me what the concept was here, kuban food, kuban products and local

cooking methods. yes, tell me what you cooked roast beef from. this is a deer. what is it what is chat to me in my manner with drilled tomato creams of zadygei cheese and deer. look well it looks just amazing, i'm trying the deer really rhombi just very tasty teapot very beautiful food and very tasty, well done tell me, please, what kind of dish is this, kulesh is such a local soup made from smoked wild boar. what is kulesh? tell me what it is kulesh, but it 's generally something in between soup and porridge , this particular soup is how it was cooked. our grandmothers about grandmothers have enough of such a rich concentrated broth for us. and now the millet has absorbed this broth and it turned out such a very thick soup. yes, like a stew, i would love to eat such millet for breakfast right in combination class garlic, lard garlic, cool, authentic.

what kind of fish? this is the local bearing. this is, yes, but the bearing. he runs, mostly. in the sea of ​​azov. now it comes to the house, and this is the main commercial fish in our area. mm. yes, well , pinging filed uh. you can call fried croy so here is a side dish light cheese sauce, i don’t understand, did you take it out, even all the bones, or what? no, this is such a fish in itself. hmm, it practically does not need to be processed. great fellow class with fish problems in yeysk. no, we all cook it deliciously. treat her with respect, that's why it's cool. thank you. vasya is very tasty. in fact. i personally liked everything not only to eat, but also to make preparations in your kitchen. will you let us go, of course, super then in the kitchen.

well, my friend, preparation time, right? the most interesting time, yes, yes, you already smell something and picked up a lot of spices. i see, i'm now a slightly dirty pork shoulder, which we bought at the market, sprinkle large ones with salt and a mixture of crushed peppers. fry the meat until golden brown so that there is a bright bright aroma and taste, and then we will shade it already in the park. sash , look, we have such a huge mountain of apples. you can do the cleaning for now, while i cut the dried apricots. we will use it sparingly in order to add more sweetness. vasya, you and i need to remove the top leaves from the cabbage and thinly slice it on a slicer. yes, and here we have prepared peeled carrots. yes , the same first with a thin slicer, and then from now on we will peel the green apple after cut out the spheres that will be mixed with dried apricot cider and mint crazy apple.

by the way, don't miss it. look at what it is , you should immediately try the beauty, what kind of decor you need to use, yes 100%. now we are starting to prepare the apple teapot itself. what we will do is lightly caramelize, cane sugar completely into caramel, we will not immediately turn it into degassed with dry cider. we have super meaty tomatoes cut arbitrarily and then dried on the basis of these tomatoes, we will cook barbecue sauce, we take sliced ​​apples, put them in here like potatoes. this is how we knead here a mixture of egrysto and white. wine, add acacia honey, yes, the sweetness of the flowery honey taste is a slight bitterness. and this is that you have oil. please take it off, of course, flavor the chili oil with pepper, add homemade tomato paste. so nikita help me help. come on now we add

mustard here our spice mix apple cider vinegar and add here. more cane sugar. a little cherry juice, mix and remove the meat. well that we got cool rich caramel apple spheres, we filter them so that we have this caramel left from below, we add it to the hot mixture with dried apricots, which we prepared in advance why, so that now this mixture is already absorbed into a piece of dried apricots . in the meantime, i’ll cook, my favorite mayonnaise, we combine two eggs, add lemon juice here, a little salt, sugar, add a small amount of delicious pecan mustard here, literally a drop of apple cider vinegar, sunflower oil, lower to the bottom turn off the blender, press the most

low speed, wait 10-15 seconds and start very, very slowly, lift the blender up. and in this way, we are ready for mayonnaise. this will be the perfect dressing for ours with you, while we are preparing the caramel sauce, it has already been slightly reduced. we have prepared in advance such a light dough based on three raspberry sugar proteins, which we will fill the honeycombs and bake in just a few minutes in a combi steamer. we will prepare this as a decor for our dessert. lyosh look , i have quite a bit to finish cooking. uh, sousfeya check the chips, break through this puree again, and, in principle, i can finish. how are you. listen, well, i also have to pickle the river to wait until the cleaning is ready, but it's 10-15 minutes. i opened the fish machine, it smells, there is already very little time left to take a walk, eat and once again get inspired by something. stunned by

the belt gagged will do. we have a tour ahead of responsibility you need to travel or you are leaving the letter the history of the most popular vocal and instrumental ensemble of the soviet union tomorrow after the vremya program

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business account in uralsib and get six months of free service at a favorable rate. uralsib perspectives where you 1tv cinema is, is this whole nightmare over. what are we going to do now? they found the body of a woman, they say it is ours sitting at the stream in the square, of course, turned to the left, what is it like? oh yes, it seems to be over . you should rejoice, good afternoon, mr. fonberg, military attorney's office, she's a nice girl, but she just worked for me. after all, you understand that you are the main suspects, i order you both, and the existence of vonberg, to forget

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europe, this is a must-have su-35, if a tank is a must. on the eve of battle, cooks on wheels usually devote unusual adventures to unusual adventures. alexey

nikita decided to experience the wonders of balneology, the chefs of mud are not afraid. we are glad to see you. thanks to us too. we will take the mud treatment procedure. cozy everything is good, in fact the feeling is phenomenal. types of therapeutic mud from sapropelic peat and silt here we have silt sulfide mud. that is, these are bottom sediments in estuaries in the sea. that is why the sea of ​​​​azov is considered a healing sea due to just the same, uh, mud in this mud there are a lot of completely useful things, here

are hormone-like antibiotic-like humic acids. now the dirt is removed from you , you go to the shower, and then you smoothly proceed to your other duties. thanks a lot. all the best. after such dirt, you feel especially clean and rested. it's time for work in the morning, the chefs in their footrags are preparing for the tops. nikita well, how are you? normally, i want to warm everyone with tea, because today i agree a little cool. according to your secret dish. listen , i'm so light, i'll start now. collect everything , mix it up, bring it down again, give the correct one. texture. you have me almost ready to add barbecue sauce to our pork, then you carefully take all this history. and in principle, also ready to collect already. hello

friends, we want to feed you tasty food. you are hungry right yes, super i cooked a huge sandwich, thought for big people, just as powerful, just as big , just as beautiful, i made a strudel familiar to everyone to a more dessert with a completely new forgiveness. we removed the dough completely and replaced it with walnuts. it will be a very warm cool taste. you will fill it with tea and smile, let's call it strudel 2.0. we can start let's go. tatyana nikolaevna come in. thank you hello how are you the most wonderful professions. agree make people happy help

yourself please thank you thank you hello hello salad wow, you will teach yourself practically everything already knows how to cook. eat please. i love your program, love cool, and we love cooking, take food, take desserts. the sandwich is big and tasty, enough of it even for our family strudel, delicious, condensed milk nuts, what i need is more like it, sandwich. there is delicious pork, which i love very much. okay, cabbage, vegetables, which are very healthy dessert , i also really liked it there, i got it, apples, whipped cream. caramel strudel apples, amazing all delicious wonderful nuts. well, they're just great burgers. just amazing too. well, i would like your

cooks to teach our cooks. so cook always. and if the food is delicious, we turn to thank them. we say thank you, we give him the opportunity to call us. delicious to feed thank you thank you have cooked so allow to treat yourself, of course, they prepared for you. wow , what beautiful girls. in this city help yourself to the creativity of our chefs really liked the dessert of apples, as if our kuban ones can not be confused with anything. usually in burgers there is a cutlet, and this is minced meat. this is something very unusual juicy. here is such a juicy taste of meat, very cool sandwich.

just wonderful, in general gorgeous such a crispy bun, wonderful , tender minced meat, but dessert is generally, damn it, no doubt, there are caramels and the delicate taste of this apple i bow before professionals. i want to say you know how to cook. i really like the fact that hungry ice cream. here is the topic. i love that the décor has a bright flavor and a cool texture. they are just such paper on top lies beautiful, well done cool. i like bun. i like barbecue meat and very cool. right everything in the theme of the buter gives strength. thank you. let's have tea for success, i hope. let's go ask if the guys really have all of them or not? let's go let's go let's go. chief your

opinion is especially important to us. please tell me, especially as an assistant. yes to me i really liked it, two strudel dishes are generally something unusual and very cool and a burger. that's the cherry note in the sauce right there . my respects. thank you very much pleased. i really liked the lovely dish and the burger and strudel, but the only thing is the strudel. i added a little more cinnamon, and a little more cinnamon. yes, super. and we added it to tea. i was in harmony. sash, well, that my assistant guys, in short, delicious will be similar, very tasty and perfect, the most delicate strudel, i liked it. so how are you? liked the sandwich very much. it was so juicy, in general, probably, all night long i was extorted somewhere so that it would be juicy in your products for the first time in my life. so unusual

that just my bow to you is super. i see a cool mood and it's time to vote. you don't . i hope this isn't the last time. come to us again and send voice, so for whom, but well done for you. thank you. i really liked everything, great. thank you.

well, did everyone vote? so how many 40 43 do you have? thank you thank you for the warm welcome. thanks for voting. we were very happy to feed you. thank you for your smiles once again in a week for friendship. very nice it was very cool for us and just as interesting and delicious. how are you in yeysk, but we need to move on to the next city. let's go. thanks, bye-bye. today, a similar one fought with a strudel and for the first time in history a similar one

lost, and nikita kuzmenko won a cool city. cool weather. i really liked everything. yes, very cool. so it would be more often to leave their contribution to the journey of people fed the dirt. rubbed in the sea, swam we rode horses, what else do we need to try a bunch of delicious things. let's go further to rostov let's go.