the countries of qatar my son works in my restaurant relying only on him tribute let me do it. nashi likes to pair asian food with traditional russian food. for me, it's close. i'm in awe of these flavors of chef's caps that combine the incompatible secret ingredient. i won't tell you, but come. recommended by michelin guide bon appetit gastronomic journey with victor i hope we will make friends let's go. viktor beley chef 2021 in the nomination russian cuisine according to the palm restaurant business award. everyone hello. today you are in my kitchen. in the same

year, he represented russia in the finals of the prestigious international chef competition. modern russian cuisine in my performance - this is the preparation of classic dishes using an oven. and, of course, a little, uh, of his author's handwriting, he believes that the most delicious food. it turns out in the russian oven. this restaurant is incomparable to anything michelin-recommended victor max very nice mutually ready to conquer, nizhny novgorod of course, i think it will be interesting go. today maxim and viktor are cooks on wheels. they left moscow for footraks to get acquainted with the cuisine of russian cities , because we left the capital of our vast motherland, we will cook there. maybe you have already collected something in your head,

maybe some kind of ear, maybe baked fish, i don’t know yet, i haven’t decided yet. i'll probably make fish too. although what the hell are you kidding, and in fish towns it is better to cook meat for the locals, it comes in more to see. an ancient and very beautiful city on the volga for a culinary battle they chose the square named after sverdlov next to the main street, large pokrovskaya a good place i like it here because we park. straight stream, but as they say skill on the face of the city let 's see the historical center of the lower kremlin it is located on the right high bank of the volga

along its confluence with juice, the kremlin has changed unrealistically. i was in lower e about 10 years ago. hello, my name is maxim hello , victor, i'm stepan, the head of the museum, the nizhny novgorod kremlin, that is, we were lucky the cream itself, and this stone one began in 1508 build and built somewhere in 7-8 years, namely for visitors for tourists. it became available only 10 months ago, but we got here just after the reconstruction for a fresh start. yes, the nizhny novgorod kremlin was built using the most advanced technologies of the 16th century and was not even afraid of artillery throughout history; it has never been taken by enemies. although they regularly tried to conquer it, in 1521 the khangirei came, stood staring and left , the germans did not come here to fly in until the 20th century

, there were anti-aircraft guns on the three towers of the kremlin and huge searchlights and the kremlin really protected practically. well, here is the central part of the siberian highway, well, several factories. the area of ​​the kremlin is more than twenty-two hectares, it has 13 towers and wall thickness. you see four and a half meters, we have a 500-year-old cobweb here. well, here we are on the underground tier, when the enemy came close to the wall , they shot at his legs under the sole, due to which it was all preserved so well. we love our history. we keep it, we don't take it down. here is the most important thing. here's a hello from the past. here on this bricks, bricks were made by hand. so while it dries, well, there the dog will run, the bird will sit here, please, this is greetings from the past , the sixteenth century. here, of course, helplessly is not difficult. i suggest firing the cannon. we are only for then i need help to raise

the gun, probably, people there will not be afraid ready, right? wow fire just like this from yourself and let go. come on, i think it fell no, a live shot, damn it, the fire was laid. this tower is called the clock tower and it is no coincidence, because it is the highest in the kremlin at 33 m. height and stands out, look at which mountain above the level of the volga 150 m, that is, you can see a panoramic view of 60 km. we're now, uh, going up, even higher, 15 meters, yeah, safe safe. oops wow. hold on tight it just blows away, not for my height. yes, the sentry generally withstood. well , the beauty should make you dizzy, at least the views from this point

are really the best for the entire historical center. the whole panorama is visible chic. thank you for the tour. in general, i liked it very cool. in fact, even though cold, though as they say, steep stairs are easy, but cool, it's worth it. thank you, please come and see us. there are a lot of sights in nizhny novgorod that you should definitely see. the chkalov stairs are 560 steps from the kremlin to the volga, it is named after the legendary pilot valery chkalov, he comes from these places. the chkalov stairs. yes, and he himself is worth building a staircase began in 1944 after the victory of the battle of stalingrad. now this is one of the iconic places of the city . records are even set below. i ran in a minute 22

seconds on this ladder and won the car. you can try, but you don't need to, as they say, talk. for some super cool dish that all the locals love in some kind of author's performance, maybe we bake some product very tasty, it turns out. here is a very good sterlet on the hand will be very, very tasty. thanks a lot. for now, there is already a vision. topic yes, topic or products for discussion. i believe that then cook some kind of local product that is directly related to river and start from this and try and add some kind of author's

handwriting and your imagination. come on bro in the background. let's saw down the stairs. now it's time to have lunch. in the nizhny novgorod restaurant, he prepares porcini mushrooms for pies from local farm products, chef dmitry dmitryenko personally collects everything and notices that he will be the first to try. i would start a snack starter. it's fully maturing. here are chopped with machine guns, kimchi. on top of musa fried onion, arzamaskar. i liked it further. let's try. there are really no top chebureks, there is really no smell of boar here, spices are really appropriate , because they are emphasized by a little bit of oxtail jelly, the first layer, the second layer of veal broth, the third layer of pastilazen, a little pike caviar and such a sauce based on mustard, marinated pickled apple cucumber. actually cooking. well, such a weak ambassador. i

liked the original presentation somewhat reminiscent of chutney, probably only in such a russian performance, that is, with a hint of a russian product, excellent. and your performance be careful with uh, a local place like a cucumber. that's a very cool question. what is the most interesting product in nizhny novgorod, i discovered a wild boar. to be honest, we have an idea. we want to cook each dish. which product on the market did you advise us to compare. pike perch sales are also there, but all the momentum. that is, sometimes someone is on the market here is not, well, here, how would he constantly tell us about the next position. here are lamb tenderloin, baked eggplant, glazed and baked pepper with garlic old and bread crumbs lamb tenderloin is very tender and no. even, again, a pronounced smell, so i don’t know yet that i like the sauce in general cosmos dima tell me about the dessert looks, of course, cool, but the way we have

a spruce restaurant, respectively, it consists of hazelnut mousse a little yogurt, salty caramel, and nugatin made and and at the bottom of the layer for the texture there is also a chest. it’s actually delicious, and that ’s the point for me. i myself just generally love all these mousy stories, and the dessert is dedicated to restaurant, barely bark of taste or no. there is in another disco. after a spruce dessert, you can digest a lecture on the history of nizhny novgorod, which is long enough for a couple of hours of excursions in the thirteenth century. our city was founded by vladimir prince. yuri vsevolodovich was heard by the prince with a very interesting pedigree. this is the uncle of alexander nevsky, the grandson of yuri dolgorukov vladimir suzdal principality in the xii century expanded the boundaries of its possessions. they needed to explore new territory. they wanted to move east towards the golden horde

rivers. these are the main arteries along which illusions and cargoes moved. and in general , territories were developed, and therefore the population of two rivers is here. what volga well based nizhny novgorod super. yes, we are now driving along ilyinskaya street. this is one of the oldest nizhny novgorod streets. the nizhny novgorod merchants settled here. in fact, it is very good that they have preserved the historical appearance, yes. and these are all the carved stories, that is, there is molding. very cool. very beautiful. tell us some local diss horror story, actually a real story 1505 year, the nizhny novgorod kremlin was attacked by the tatars and nogais with a huge army. the nizhny novgorod governors have already arrived. i just didn’t know what to do with the squad on the territory of the kremlin; there were little supplies; there were problems with water, and here. uh, the nizhny novgorod governor recalls that lithuanian wars are languishing in his dungeon in the kremlin. nizhny novgorod warriors. they did not know how to use firearms

. and the lithuanians already knew how, they were captured right together, and with the cannons, he agreed with the lifters that he would grant them freedom, and they would help us. this is an army that besieges one, but a lithuanian warrior. his name was fedi litvich. above him, not with such a shot, he hit directly into the tent where he lived in gay, murzan. all this is an army. it's in a panic. runs away from the city and thus nizhny novgorod escaped. it spins my head, like a carousel in childhood, the beautiful is far away, it doesn’t hurt me cruelly, don’t be cruelly cruel to me. ko on a clean

slate, how beautiful, it's me myelophone i have it, i hid it. oh, alice you got me. i'm sorry , but i told the guys everything, in short they understood everything. what did you say? well, about myelophones about the fact that you are from the future soviet space fiction guests from the future all series today on the first tickets to the moon are there? finished, well, i really need it. grilled meat for my close friends i serve with mahei ketchup maheev ketchup, i recommend vision changes can change

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and here she is. yes, guys, this is the same shawarma . here is the first one that appeared at this place. i think i know the trick, uh, but let's try . and then i'll tell you, you see, i'll probably try it with chicken. yes, i'm pork, of course, what kind of pork or chicken, chicken on the manga, yes , oh, the most important trick. in my opinion. this is cooking on the grill, and it is cooked more fragrant and more delicious. delicious, but the sauce is not enough for me yes, in general, delicious more guys now, we will definitely say refreshed ourselves. yes, there are a few, but honestly i was expecting more. i understand. by the way, right in front of us, bolshaya pokrovskaya central pedestrian street, the street is an analogue of the moscow arbat, by the way, we have

a highway here. so there will be time to come in, and we will feed you with our interesting dishes. yes, great. thanks for the invitation. you can’t imagine a real nizhny novgorod dish if you don’t get acquainted with the main local attraction - the river and the way of life you need to feel it nizhny novgorod assol by name. masha is already waiting for victor scarlet sails are ready. mash hello. how cool are you here. we have a very, very beautiful water area where two rivers merge. aka and volga you go there on yachts are not for me at all. this will be the first experience. i am actually actively involved in sports, but i have never been involved in yachting. very cool. in fact, what you got for your first time on a yacht is precisely our water area. i think it will be very interesting. i'm athletic, by the way, class

nizhny novgorod and they developed builds us in nizhny novgorod and on them we definitely owe the rescuers. first of all, we need to open this lid on the yacht. now you need to get the sails out of there, everything is ready. each pair has three corners and before we go out on the water. we must be convinced that all three corners we have are blunt. here we lie. well, cling it to the earlobe, often people fall into the water with you. oh well, in fact, it was extremely rare just a couple of cases, no more. we can spoil your statistics, no need in this form the yacht is completely ready for to go. hold on now, we'll get rid of it and we'll already go to begin our training on the water . raise the sails. opa ready full period sending the yacht to us here is this wonderful device called the steering wheel. you cut with your left, you cut to the right, you cut to the right, but the yacht, we have only two maneuvers that

we perform with the steering wheel - this is to quit and bring. try to get off. here they are on their own. yes, great. yes, that's right and return it to the middle you make a movement. yes? we taxi about 5-10 cm. yes, yes, and after each the way we return it to the middle of the sea is simply yachting - it's an expensive sport. how much do these classes cost? no , actually about the fact that yasnenko is expensive. this is probably my most unloved myth and our training costs specifically in nizhny novgorod for 2 hours 2,000 rubles. i'm moving on to sailing . you are the main thing that masha trained. all right, great, agreed. almost to the strelka the property of two rivers, what kind of wolves and we are already in the very center of the city, how do you like it in general? tell us your impression of the yacht from

the water. i liked it very much. i fell in love i am sure that i will go sailing more than once, you really need to continue. you are super. it turns out great. i hope that you try in other regions, compare the waters with the volga, try somewhere at sea. so i think you should definitely do it. thank you so much. it's an incredible feeling. in the meantime, maxim decided to look down at the bottom beautiful view. gorgeous nature, will definitely come here again. in the meantime, victor has chosen for himself a more active form of recreation and entertainment. i'll take a ride on the ferris wheel that was built for city day. let's go and show.

a nostalgic trip to spring brings back memories of the times when maxim decided to become a chef. my grandmother was very fond of cooking excellent soups. she had baked pancakes, i peeped several times and burned something from her. she's there wrong to me wrong. then i succeeded. she tried testing. it's well, i went in normally like, and so slowly slowly then entered the school after technical school. me taken to the army. i didn't serve as a cook. uh, i went to school as a sergeant and finished my service in the rank, the foreman of the border troops is very proud of this. i served on the kulichesk islands. for us, all seafood was available and crabs, scallops and cabbage , we harvested cabbage for the winter. i have two

older sons now studying at a technical school to be a cook. i don't know it will work. no, let's hope so. it's time to think about their own dishes, they need local products. apparently, eating in nizhny will not be a problem with this. you have already decided what will you cook? well, since nizhny novgorod is built on the river. i'll probably still do something fish. i, too , have almost made up my mind. that's just thinking broth or no broth sauce. as they say, let's go around the market and decide to see you. yes, i need fish fish. hello what can you advise, of course, and something else, maybe a dream, maybe a perch, we will make a sauce

based on spinach cream and we will probably do something like with local cucumber jam. hello spinach, i'll take it. he's like time i need for the sauce. now just what a local volzhskaya exactly five fish. here are more of them. here you can see that the fish is fresh and chilled. it shines beautiful, i immediately wanted to buy it today come. prompt for a broth of a chic broth. i need a good homemade chicken broth flavor.

she is homemade, right your homemade or brought. well, give me one such chicken. thanks a lot, really. if you do not know, then there is such a dish of rooster ear. and this ear is cooked in chicken broth that i i do tomorrow. you, please, don't sell him any more tastier than me. the most important thing is that i took all the sterlet from you. i'm calm like that. let's have it, posters of sauce and soy sauce, you have a small package. well, let's write this sauce and soy sauce, i also add fish sauce, that is , add a little soy sauce so that, firstly, the ear after cooking

is stored longer in the refrigerator. secondly, of course, for taste, i have a gold card. i can afford rooster caviar, and he has 100 dollars, carrots, local carrots, not carrots, take one zucchini, yes, cucumbers. very tasty mushrooms, do you mind? i am the host. how not to. i'll give you this. you can't eat it.

so you have to pay. here, if you want something take buy i can until we trade for 100 rubles.

as a gift, the fact that the building was built in 1841 on the personal order of emperor nicholas i is interesting. i want to immediately draw attention to this work by ivan ivanovich shishkin, the great, russian landscape painter, i love landscapes very much, because living in moscow there is not enough nature. e even thought that you to move either to the south, or at least to the region, so that more fat content more time to come more often, nizhny novgorod because we have amazing nature ivan shishkin worked in

nizhny in 1870. he created a whole album dedicated to the city. now i would very much like to show one of the main, probably, works. what our museum is associated with is work. the great karl brelov, who is called. and when i have pictures, probably to push me to some kind of meditation, stand to look and somehow connect to another peace, right? well, this is probably a very necessary correct one. the thing and our main task, so that you can break away from reality, come to the museum and find yourself in a different era in the picture of the product, maybe with it you will tell something about such a classic still life on dung for the first uh artists who specifically dealt with this genre. i think that here uh to a greater extent. i would like to see and hear your reaction. in my opinion, the fruits are so uh, alive and

filled with sugar, that she wants to eat the paints transferred in full, so to speak. here is this hall of aivazovsky and you can, well , again, look, enjoy and be surprised how wonderful the konstantinovich bank was able to work with color. i was in feodosia at the aivazovsky museum, this, of course, is also something of aivazovsky’s paintings, and the nizhny novgorod merchant of mittens bequeathed his entire rich collection to the city, and he did not leave a penny to his relatives. this work is called the burial of christ by the brush of nikolai andreevich koshelev, one of the founders of our museum, it was written in 1881. for a long time already in soviet times. it was on the shaft and was in a very bad condition ; almost a third of the canvas was lost, probably from

the nineties until the mid-2010s. uh, the painting was lost during the restoration process. inside the third, how to reproduce these colors that were originally. yes, such things are done by professional restorers, who have a very high category. and we are also lucky . the fact is that there are photographs. uh, the beginning of the 20th century, photographs, of course, are black and white, but they could absolutely track the state of this work, that is, that it was traced by the analysis carried out by the art restorer. eh, good experience. it gives this result. this is something simply incredible. thank you very much for the tour it was informative. great. thank you. thank you. 100% natural children watch the new season, after the evening news, i also want to relax.

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it seems. we're going to crash like that. why are you like this are you doing? i ask you to take it. igor major new series

now you can create your own masterpieces the chef goes to the cousteau restaurant who will provide them with a kitchen for preparations. is it just me or do you really want to make a salad? i saw you buy a lot of lettuce greens and fish all the veggies i got, but they're all together, yes, the most important thing is that these veggies, as they say, are properly cooked, right? come on, tell me prescribed i decided to cook the king of fish, respectively sturgeon. i look at

screen for you. and you want to bribe my guests with caviar. i want to bribe all the guests. guys, look, you are visiting me, uh, and therefore i want to introduce you to my dishes. yes, with what i cook. come on, the first serving is such an aperitif. yes, this is an oyster lumiere oyster, just gorgeous, very tasty. it looks like a mesh under a fur coat. yes, only without herring, namely , smoked crab under a fur coat, but without potatoes , without carrots. yes, it is definitely a very tasty local dish from a local product. yes , this is sudak volzhsky sudak which we bought in the market and made a korean hee oh-oh. yes, we marinate with vinegar first for 2 hours, then we remove the vinegar and make another marinade. this is with cilantro paste, garlic, a very good combination. i think that this position will always lie with you right now, eat it raw,

but i liked it, then we move on, but to the smoked salad. in the meantime, yes, here i just emphasized the local. yes, this is a stratello that is boiled. our cheese factories i like your volga cuisine. this is a sundress cake. took our morels nizhny novgorod porcini mushrooms spinach, cheddar cheese concentrated broth of vegetables and porcini mushrooms mushroom broth cannon. or maybe i should cook. okay, mine is a must. i'll probably, uh, take your technology and use it. i think for moscow guests. this will come in too. one of our desserts. yes, with such an original presentation. it's a sea urchin built on layers. that is , each layer is a new taste of americans with green cardamom, then we have a layer. uh, ganache, manga, another texture is almond tap. yes, that is, the crab was from almond flour, below this, refreshing moment is sorbet from age and aloe chlorella and green apple. thank you for the set,

but we need to work a little, let uh in your kitchen. yes, of course, no problem and i think that the guys from my team will also be happy to help. well, yes, it will be difficult to surprise nizhny novgorod residents. they are all gourmets here, but the chefs are serious about preparing the royal fish soup, it is necessary to separate the fish from the bones. we are now preparing chutney we will need, carrots, zucchini, cucumber radish jam, which we bought will add a little. uh, chile pepper and ginger the whole story. we connect and in principle the chat is not ready, we put the sterlet pair of conversion on us, we will just need such a medium later. i did it with boiling water, poured all the broth into the tank. this is such a vegetable that fits absolutely everything, that

is, you can fry and steam and bake and eat raw. o par went great. let's. 30 seconds, then sauce-based uh, white wine, fry the onion unchanged light added wine straightened alcohol. now we will add mysigo - this is the bridge pulled out with its back and then from it you can make pie filling. we took caviar and didn't just decide to serve it. it's trite. we washed it and marinated now , you can add a little soy sauce there . fish sauce from and then, especially in the caviar, which is pike, which is, after all, river, this taste of tina will go away and a pleasant aftertaste will appear , we

take it ourselves . uh, cook at low temperature at 60° to bake. eh, squirrel. i have everything ready. me too, basically completed. we still have time, uh, to fly in a helicopter, let's go, of course. to look at nizhny novgorod from a bird's eye view is what you need on the eve of the decisive day. adrenaline is good for creativity. not exactly. wouldn't you say it's okay? hello closer to the lips of the palm of the kremlin rozhdestvenskaya street, chkalovskaya stairs directly in front of us here is the color

of the water to change, where the sailboat crosses in this place, how the confluence of two legendary rivers enters the volga. well, let me tell you that you knew that mother was a polystarina river, of course, called until they volga starts. she is with a small lever. in the oryol region, the distance flows into a river with the funny name orly , and in the city of orel, estuaries are created. ends in nizhny novgorod. i flew, uh, in a military helicopter, but there is no such view. here, the panoramic view of absolutely all the sights of the city is breathtaking. it turned out that a helicopter tour over nizhny novgorod. it's not scary. it's terribly beautiful. very cool, unrealistically beautiful and bottom in my heart forever very beautiful from below and from above completely above it is some kind of madness

just incredible views and sunset. uh, the river, one, the second, in fact , there is nothing terrible. choose a air walks are very cool. it's time to go to the food truck. today the chefs will present their dishes to nizhny novgorod residents and people will vote for the winner. ukha royally georgian cuisine, nizhny novgorod vitya yes, it was so necessary to write let's go hello ukha royally and catfish it is doubtful

, why do you think people don't know viy people good afternoon, how nice it is to meet you? once again, hello, hello ear we have a royal snack and sleep. quiet, like some kind of oriental there, like misa soup or something like that. i'd like it to be more, uh, traditional, probably more russian. and i liked the sauces. they are some, well, unusual, tender, a little more pepper would be generally excellent. and what is also made in an original way is a pure sweet sauce that i have not eaten before. super. thank you very much. yes, you have the weather today. yes, what a catfish and dry rose for aromas. i don't really

like it. i especially liked the design solution. i liked myself. support very nice fish, nice tender sauce, crispy vegetables i like the divinely very cool combination of sea kale right here, because sea kale is still so much more far eastern history. i liked it, but the design was cool som cool, if you try without this ingredients, then samsung is dry and not salty in general, if you try it completely straight, it’s very tasty. well, we fed our

guests. i think it's time for us to get an opinion and get some feedback. it's not just food , it's emotions for our guests. hello, good afternoon dear guests. what i liked, what i didn’t like was very piquant and ordinary taste and akuhi. you know, it's uh, but i would never have thought tuha dear friends france again. hello girls. really liked it. both dishes are awesome. i liked it very much. i'm the usual combination of fish caviar dream cool sauce of what can anyone have together, yes, plant some taste. and also can separately try the ingredients for this, of course. ah such until now after tastes remain. why haven't they added it yet? there was rooster was there at all, as far as dry,

of course here. it remains a little. and what to call i want to repeat it perfectly. well, in my opinion. everything else is also perfect, so that the children liked the ear more, seriously. the main thing is that we like it. very nice. thank you very much thanks in moscow to the restaurant. dear guests, it's time to vote. and let this vote be correct and honest.

thank you dear guests we

liked the city very much, we liked your sights. and, of course, let's have another battle and as they say, we don't say goodbye. we say see you soon. so far thanks o i think we conquered this city there was a lot of applause there was a lot of delicious food. and, of course, beautiful views. come on, come on, come on, come on oops oops. nizhny novgorod