the best restaurants in moscow nizhny novgorod vladivostok our cuisine is a mix of european traditions in the first place. this is a first-class product with a combination of texture color and output - these are emotions back in vladivostok, anton became the owner of a bronze palm branch of the restaurant business. in my kitchen. the main thing is love for the product, love for the guests. this is the most important thing , we make such a roasting medium. anton is proud that he studied with great chefs. anatoly kom and adrian ketlas after such a school, he is ready for any exams, if you have excellent meat steak from machete, this dish fully reflects our philosophy. now anton is the head of two moscow restaurants aq kitchen and raptorg, and both restaurants were marked by the guide in 2022. michelin anton emotions and love of the capital

along the highway to the destination 670 km, and they go to cheboksary well, well, we left moscow without traffic jams, consider yourself lucky. well, yes, now we’re going to the side, chuvashia, let’s see that there is a city located on the volga, which means there are a lot of fresh cool river fish. we just need to go to the market and see what products, and then we will invent there. what to do? further? excellent, and you cooked them before this futrak. at least not ready at all. i don’t even know how to organize the process , but i think it’s you and me that’s all right . we’re going to places where we haven’t been, we don’t know what products have never been cooked in footrucks. why not? look, there's always a first time in life where we're going, man. yes, this is

a republic located in a straight line. it has always been a place where the slavic turkic and finno-ugric peoples meet the world now lives on the territory of the republic over 100 nations. in cheboksary yes, the feeling is excellent, we are waiting for a lot of tasting excursions. it is necessary to sit, the market to meet people to learn their history. i really want to let's go. in spring and summer , the favorite resting place of the townspeople is the square named after konstantin ivanov, it is located near the volga itself, it offers a very beautiful view of the river. here the chefs met with the guide. ivanov, you know who konstantin is , i don’t know at all, this is our famous poet, the author of the poem narspiya of love. yes, go to sleep, that was the name of the girl and sytnik that was the name of the young boy

more than twenty languages ​​have translated the poem narva zoy embankment, of course, it’s chic, we’re not in vain here, after all, the footrack is coming off, we put the moskovsky embankment. this is the longest embankment, 5.850 m. i am everywhere, e.g., the vilno-volga , practically, but this is the first time i see such a width, this cheboksary reservoir was formed due to the construction of a dam. a little higher than the city, cheboksary, is the widest place and there are about a hundred small islands. there must be great fishing on this little island. i also like to relax on the island for 2-3 days with a tent and there to fish along the longest tunnel of light, the patroness mother remained behind us. this is a collective image of the mother of a woman, who is installed in

a national costume on her head with a kushpu. this is the main dress of a married woman. but unmarried women do not, violence. tukhya headdress is such a beautiful name, the first mention of cheboksary in russian chronicles in 1469, but the fortress was founded in 1550 by moscow boyars, who were sent to form a fortress on the volga, the population gradually grew and posad appeared houses of merchants and townspeople. and how many now the population is a little less than half a million, and at the beginning of the 20th century there lived only about five thousand people a hundred times more. come on, and we approached the stove, the symbols of wisdom were deciphered by our specialists, art critics , thanks to the chuvash embroidery. how, from

generation to generation, women embroidered patterns , forming a certain destiny, a kind of history of a kind. here, our art critics managed to part of the signs. well, of course, having betrayed, maybe your interpretation and decipher which sign to you liked? i propose to choose us know for some reason this one most of all money like question mark make a wish. i hope it comes true. after the tour, the chef went to have lunch in a restaurant, citizens vacationing here can taste the chuvash republic and our republic seda was also a national drink, beer, in our case

, non-alcoholic brew it at our own brewery. and i would also like to give you national flat cakes, they are called wheat flat cakes. this is our crispy fish avocado apple is a tortilla. went with a soldier with a beef cutlet. and what kind of herbs do you add here, we have signal sunflower and a local herb called serde. and so in russian we whine. i have read a lot about shala. and i had an idea to make it sweet. i no longer know how appropriate it is with national dishes. we try not to deviate from the canons. that is, we can bring something of our own, but there must be canons, so it gives a very tasty feeling of natural products right there. tell please what a lovely summer story this local produce salad pumpkin, fire roasted radish green peas green peas raspberry sauce cream cheese mousse with boiled condensed milk and simmered milk hmm fire pumpkin yes it is the best the best

you could do it you serve how is the salad? yes, it's a salad, because it might be fine. you know, because it's not very salty and slightly sweet, and pumpkin is very suitable, like dessert and raspberries. and this firmus - it looks like a cheesecake. almost. this very cool. well done, this is our national shurpe soup, not to be confused with shurpa soup in lamb shcherba. we do it here for 2 days, that is, we are a day and a half. only after we cook the broth, we change the bones two or three times, well done so that it should be dense, thick and such a tart male court, because housewives cook this at home or is it? restaurant stories this homemade would even become such a story of the village brew simple it is understandable, well done thank you for that. it is very rejoicing. this is the volga pike perch with local local products and sausage, tulshmash,

traditional sausage, which was also made on major holidays. here we get mashed potatoes with the addition of creamy hearts , vitamins for the eyes and a mug of borodin for fat there, something is added. no. here she is super juicy. i really like it. it's a combination of beef together. it's very cool. i thank you for this tasting, you have a wonderful philosophy. we will really like that you want to present at all to people who are ancient you make of such a thing. it is very felt that the products everything is of good quality. eh, with a soul, it's worth a lot. thank you, thank you. thank you thank you. the food turned out to be very satisfying, in order to lose the accumulated calories, the ciphers decided to take up wakeboarding, this sport is gaining popularity last year. in chuvashia

, the first major competitions were held - the cup of the city, cheboksary. the first thing we will learn is to get out of the water. your main task is to go now you need to sit down. yes sit down grab a pen. so bend your knees a little. you will lie on the water completely relaxed. you must be tense. only hands, when you start to pull, let me pick you up and that's it. and at this moment you start to get up and turn your leg. and you go, as if on me, well, are you ready, probably, yes , you really want to try it in your eyes, they drove your first task into the water.

hold on hold on now you go back, turn around, handsome super bravo stops get ready to turn around. so let's steer a little, go left to right. now i'll try. let's try. you are doing very well.

great, but very cold. such a bar put. i'm going to look like a fool now. let me go with you. start slowly and straighten your arms. great, let's go.

five minutes on the winch replaces 50 bench presses, really real. both o guys well done thank you i would even argue, otherwise one of you is cooler. i can't be

so different. oh, these young couple of hooligans, by the way, the biggest hooligan is. of them two. uncle is absolutely the same age, this is such happiness, i congratulate you on this. boris alexandrovna listen when you also took up your granddaughter in the same way turned out great like everything else she's done so far? dear friends , watch the new season after the evening news.

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after the wake, the forces remained only for the cultural program chef and went to the ethnographic park. various museums are located here gorodishte trade rows of folk crafts on the territory of our ethnographic complex there is a museum of suvar-bulgarian culture, suvorobugra is

the ancestors of the chuvash people, who are the suvars, the suvar kingdom originates in the 5th century ad, the ciscaucasia, someone goes here to the area of ​​\u200b\u200bthe current chuvash , the state of the volga bulgaria is organized here and a caste of warriors is created to protect the territory and borders on an equal basis with men, women also fight women were strong dexterous portable. how many years ago did this happen? this was the thirteenth century after the mid-thirteenth century of the proclamation. little is known; all this territory is already part of the golden hordes of scattered tribes scatter through the surrounding forests. and part of the tribes goes here and is engaged in the restoration of the economy. what they do basically, it's the carpenters , the carpenter does everything from weaving paws. try to wear these. we used to have problems with water in canada. yes, it rises, so women dressed in such things so that clothes would not get wet in the kitchen, this would be normal, right? that this is a watch machine, but not

a nasty one, but it weaves ropes, strips off slips, dries, runs through this machine and it turns out a small rope. this is our job for men. what women do, a chuvash girl sews from the age of 5 from the age of 10 she embroiders them at the age of fifteen she is ready. here's a dowry chest, dude. she is already getting married, of course, really, yes, chuvash embroidery has 40 types of stitches, each of which means something, and already, knowing these designations, the chuvash girl begins to embroider everything. these are dresses. she must embroider, and in order to be ready for marriage in the park, you can see the traditional chuvash wedding, noticing enviable italian fiance. kristina , the participants of the performance immediately took it into circulation, it turned out to be a chuvash wedding. consists

of contrasts at the beginning, the steward invites guests to have fun cool, i only understand, but where is the wife then you will be an excited bride, she cries and complains. oh, they're fine, everything's fine. after the blessing of the parents, the couple goes around the table three times, and the groom, as the new head of the family , hits the floor behind the bride three times with a whip, and the yangishen ram fun begins again. there is worse roman savannah yurlar. cool and also in the park you can master the science of making amulets. here's

to making the shore. these are the stripes, this is not a tree. this is a unique material called birch bark. we place the bracelet in front of us. this is how we apply the most important amulet to this place. choose from these characters. you liked the most and put it on the shore for a friend. we use dies for this, dies, we take them in our hands with a cam with all fingers, we do one square, we press from above uh-huh and a little lower, we make the second. amazing. so come on, i won't choose for each other. here this native, too, it seems. to health. you can continue to draw further. just health. yes? it's even worse. draw your

home. now we can move on to the design of the rest of the space. look, you can randomly fill. and you can fill in between these strokes. so i think it worked out really well. and now the most interesting moment of our work is focus focus, we take a flat birch bark strip, lower the boiling water, and hop. yes, the hop bracelet is already ready and the second bracelet is ready, so as long as it's warm. you can already put it on your hand. this is so cool. thank you very much . very interesting. and it calms even a little bit, you know, i will probably seem like my daughter, because she loves bracelets very much. glad you liked it. thank you, but, wherever you go in cheboksary , you will definitely return to the volga

, it attracts, like magnit , yachting is developed in the city, despite the cold windy weather, the chefs, we decided to take a boat trip. i will take you to a sailing race in the format of a race we will learn and get to know from sailing and with our wonderful nature. so i'm taking christina you come with me, and we have yacht number 213 today, and i think it will be happy for us to get in and out. we under the sea the sails are put on. we have already prepared everything further. we will tell you what ropes to pull and how it will all happen. everything went, the tasks will be distributed, someone with something specific to watch. today. you will help me with the control of the sails, and anya with the turns. and when changing gauss, he will also help us on maneuvers adopted by anton the front

finger is called the taxel when turning. it will also need to be moved. this red rope is responsible for this, we control the sail with the help of this stock. that is, when you let go, you remove the thrust, you know the analogue of gas in a car. yeah. that is, you pull up and add speed to the turn. you are transferring here. you will need to remove it from the stopper and it turns out in the process, when this sail itself flies you pull it from this side. that is, right here. change and turn.

he lived in the far east for 2 years, but for some reason he could not deal with yachts there. although there, too, it is developed enough you can do it. i think you should get busy. thank you thank you that i will do it myself the circle that we have already done, of course, these are them. i just stand for 5 minutes. we won won amateur chefs breathed in the volga wind and completely imbued with the chuvash

spirit. it's time to create recipes, the local market is already waiting. well, friend, here we are with you got to the market. you already think yes you will ready? so i didn't come up with anything. i think we should walk around the market and see what is there. and you have what we are on the volga so you need to take some. because i want to stuff. hello listen, i was told that

sleepy can be found here. is this a quantum? hello hello, i have never tried it. maybe at least one or two leaves. looks like how much will a sachet cost? oh this is a good story. i take four packages from you. thank you very much. you come to us for the final. okay we will wait for you fresh good

hmm, these. uh-huh, let's go, this lentil orange. that's enough. thanks goodbye. i see you, the pork is here. yes, and beef is lamb. yes, fresh beef sign. i think we should approach that girl. hello do you have beef. you are the only one here for some reason no one has, local, chilled never ice cream. yes, i understand, so i can take it. thank you very much country eggs, we need the yolk to be orange , because we will cook with this.

good afternoon. so you need a very good freshest egg yolk orange. yes, i 'll be back. yes, i need then 60 pieces, goodbye. fuck making preparations for tomorrow's battle and the chefs will have dinner in the restaurant more than meat. here, a gastronomic set of chuvash dishes was prepared for them. guys, good afternoon. hey what 's up? take a seat. what's the beauty on the plates? this salad is a mix of pakhcha, salads, weighed sour cream. poached egg green herb butter and cucumber, soup presentation well done and all your dishes looked like this, but we we try. yes, it's very interesting. story. look at the eggs in a row, perfectly cooked, the cucumbers are crunchy and the leaves give such a freshness

that connects all these elements. it's cool that the next dish of our set is shurpul soup with milk-based fish stew and dried dried fish. that is, the chuvash salted fish and thus prepared it for the winter. it's very interesting to see old traditional dishes in such an interpretation of such a presentation. that's very beautiful. yes, yes, it reminds me a little, this finnish ear is cool delicious, of course i like it very much. yes, the combination is there, well, creamy carrot fish, it is very tasty. and what kind of fish is sabrefish here ? which the chuvashs caught in the volga in ancient times, a bag of salted fish was exchanged for a bag of potatoes. oh, that is, someone harvested fish, someone was engaged in agriculture, and then there was a barter. yes , i think that thanks to this, including this soup appeared. this is delicious. the chuvash table is impossible without a doll. i prepared with a day and half a day oleg please tell me how to eat correctly cut off the top the lid of the pie to put it next to it and already

eat the filling itself. thank you, this is definitely my favorite. and me, besides the perfect combination of duck. i really liked the test, i agree. well, now the place should start working. i see you have a wonderful kitchen. yes , and if you do not come back and can help us. uh-huh yes, of course, i'll show you everything and help you. chef well, what are you going to cook , i’ll tell you i’ll spin a real italian canelomi, only with local products, i went to a russian dish everyone’s favorite potatoes, mushrooms meat, well, in my reading cool. now i take it here and will divide it into two fillets without skin, then bakes in a set. it turned out clean meat and skin in order to marinate our pinks we need

pepper olive oil butter ghee a little cilantro, chili pepper and garlic. well , in short, i see the marinade, yes, and how long will you be? i think we will spend the night here for 2 hours. yes, and you had other plans after the marinade. we will burn it on an open fire and then cook for another 3 hours at a very low temperature. well, first we wash the cold water. fine? yes, these are pistachios, well , we clean about 1/3 and that's it. here we have a beautiful one and we will. to do, in short, show one life hack with mushrooms in a month. how can i clean it so that it is less waste, while it is still frozen with the tip of a knife, we carry out a cellar and remove the skin. if you do this, when it is completely defrosted, the waste will be very large. porcini mushrooms are ready, we boiled them for a couple of minutes. now let's cut. it is not completely boiled medium, and tomorrow

we will fry the futraks. the jelly was divided from proteins. now we will add flour, flour, wheat, i will knead the dough. here we have 900 g live bait. so it means 900 g of wheat flour and 457 more. let's so now we're going to make the dough. we will need a potato to thicken, it will be a natural thickener and a little water in which porcini mushrooms were boiled. we will punch all this at high speeds in a bowl until such a creamy texture. sudak. now it's ready, i'll season the olive oil, now the pepper, then three cloves of garlic and take the basil leaves, throw it in and bake at 200 °, about 7-8 minutes. we opened potatoes. now we will burn to give the taste of the fire. it is also not necessary to burn strongly, otherwise it will be slightly bitter. here are

my guys, my dough is ready, now we will make minced meat with spinach. pike perch recorta, and stuff these wonderful future tubes, which i will serve tomorrow. well, on this, my preparation is almost ready and we just stuff the caneloli and tomorrow we will bake. and you have anton, as you only have 40-45 minutes left, well then, great, olenka, thank you very much, that you helped us a lot, that you gave your kitchen at our disposal. we invite you. tomorrow for the event. we are waiting for you, please come by all means. thanks a lot. thank you. oleg is good. thank you guys. thanks everyone. thanks cheers colonel very nice to me too, and this is his charming wife. we met at

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the last evening in cheboksary, they decided to spend it in the chuvash bath. hello, good afternoon. hello dear guests, we are glad to welcome you to the chuvash bathhouse and according to tradition. we meet you with a ladle of kvass from you know. thank you, it’s delicious, i’ll tell you about it in our language, it’s called muncha. the fact is that we live next to the russian mari for 1,000 years. we are already intertwined. everything, it

does something similar. well, separately , there is something else that we have preserved a lot, for example, the fact that some steam is given at will is good, yes, and now we invite you to wash off the dust of the roads in your soul and go to bathe, just now we need energy. now we will give you a personalized steam that will now rise in the oven, you will be just for you anton, i will give you peasants, i will add you antonov your health has added around. it's the best thing that could have happened at the end of the day. yes, five times take away my energy for tomorrow. it seems to you that the diseases have gone under the paw, only the valve paws

have become like clear water to clean became. today you and i will definitely sleep in childhood in sicily, right? oh so nice. traditionally, we drink tea after the bath. how do you feel? only the soul, pure just after harvesting is what you need. what you need. the next morning, chef and prepare for battle in their food truck. so well, what have you get ready anton me. bechamel is already standing with you mushrooms. yes? yes, i still have to fry the mushrooms, i need help. yes, if you can, you can turn it over, come on, i'll warm the potatoes,

okay, in principle, i already have everything. thank you thank you for being there. only sometimes, if you can still watch without problems. okay i bought potato mushrooms at the market, better beef all local and called this dish hearty dreams. guys, i'm cooking a real one for you today.

we did great on the boats. and now we want to see how you are doing in the kitchen. hello, how did you do? we ate at your restaurant and we liked it. i hope you also like what we have prepared. bon appetit. hello volodya, we were able to penetrate with a place creates. there local products, as if they were at all for you with all my heart and soul . bon appetit for the first time. although i grew up here, let's say i liked it very much, and the second dish is interesting, the performance of the first time i ate onion in the dish was cooked with spices. it is so

natural it is amazing how seemingly simple products are uniquely combined with each other. it would seem that this is potatoes and meat, but the sauce really spices up this dish. guys, guys our dish. i hope you don't cry. bon appetit. i wanted to say that you have incredible energy, i really want to try it. your dish. and i really look forward to you coming there again. thank you very much. it's very nice, really. so so christina , it's definitely a pity for you. migrations are two votes for me at once, i already know what you say, my friend. and as if

they conquered in a personal, my heart, the second dish is also excellent meat in texture. it is very pleasant and very interesting serving to sleep. we also call hearts. i can only really cook serde here with dumpling soup. i i didn't know what to add to the sauce. i really liked the pike perch with the river, a rather interesting composition, that's all. this is in a thin dough, which still emphasizes the mushrooms on top. it was super. everything was very tasty . magnificently, he just liked it very much , the hand of a professional was felt. the division was excellent. just a very soft delicious taste. hit 100%. i will definitely take it into service. this is a big thank you, sergey, i eat all my life, but so that this can be cooked among the first time. i will now look for recipes for your dishes, well i have never eaten like this. after such a dish , you need to raise the price. but this is exactly. this is

exactly how much 25 rubles. each dish has its own character in one morel dish. he was gently enveloping, and in another people white fungus. it was crunchy. they are different, but at the same time they are both balanced and you can’t understand that you like it more or i really liked it. yes? well, this is something amazing, something not repeatable. thanks thank you very much. if we are ready to vote , we take these magnets and either pike perch or colored. let's let's. my pike perch was carried away by my thoughts to the mediterranean sea. i liked it a lot, dude. what did you like?

color i choose a gentle creamy pike perch. i have 20 votes. i'm a little more lucky , i'm 21. guys, thank you very much.

so today in cheboksary flush fought with walleye defeated anton well anton in cheboksary had the best time i've had in 34 years. we rode yachts, i'm in the bath market people. we have such cities. let's stick, come on and you're going to get here. ok? okay then, let's be the first to paste below. come on everything. well, let's go to the next city? let's go ulyana is waiting.