supervises 11 lawyers, just in half and slices and the twelfth is on the way. a perfectionist with a stormy temperament admits that if he sees bad work , he can hit him on the head with a frying pan. i look at me like that, please, you want to nail it. he believes that the truth is in simplicity on this journey, i go with nikita losses. we have two cities. it will be very interesting. nikita has been lost in the professional kitchen since the age of 14, 22 led the restaurant bjorn and led him to the green michelin

star. today i'm cooking duck with textures cabbage or walnut, the winner of the young chef nomination, according to the michelin guide 2022, loves to work with local products, applying the best world techniques that he has a history. you can always find a person who treats this product as their child consider gastronomy through the prism of chemistry, physics and microbiology i am sure that russia is waiting for a boom in regional cuisine and gastronomic tourism should give some value, not only a product, but also and something that can unite you around you are cooking, for example, when the person didn't just eat. i didn’t just get kilocalories, but i got some kind of impression, got some kind of emotion that you laid. i have more food, probably , to talk about the stories that

arise while you are preparing this food for the glorious poles, we go to new cities for me, sergiev posad yaroslavl has never been there. i hope it will be interesting. i hope it will be delicious let's go. today ruslan and nikita are cooks on wheels in their food truck, they are going to yaroslavl . for the first time, i am actually driving a food truck. never drove anything more than a passenger car. i i ask my father, do you want to steer, well, yes, of course, come on, i'm in yaroslavl. are you in sergiev posad okay is this a cool idea? actually cool. well, that is, for the first time i am introducing a truck for the first time i will cook in it for the first time i will visit yaroslavl in short, the summer has not passed in vain. this is probably more like a challenge to the fact that you came from your food contracts. it's still a perfect kitchen. well , with all this, you have a new city, some new products, you don’t have any familiar

suppliers, so let’s walk around, talk to the locals, go to the market and already let's build on this in the center of yaroslavl, this is a 19th-century column, which in 2013 was declared the zero kilometer of the golden ring of russia, the locals called it stick out here on voskresensky boulevard and park. hello yaroslavl, we were lucky with the weather, but i bet that now, according to the law , the cavity will go. well, as they say here, that the river will not let through, yaroslavl is the capital of the golden ring behind us zero kilometer and look, i suggest. here we are here cancer and we put the peoples here symbolically fed, yaroslavl is one of the oldest russian cities. he is over 1,000 years old. its history is stormy and only an experienced

guide can retell it briefly. victoria ruslan we are in the historical center of yaroslavl , we have never been here before. i was passing through just a month ago, great. well, now we will come to the very edge of the arrow, this is the place where, in general , our city was founded, and just in this place a rather famous thing happened. the legend of the formation of the city. it is also related to our bear symbol, which we have are depicted here in the flowerbed. this is where the tribes lived. they were pagans and worshiped god veles, whom they saw precisely the incarnation of a bear. so, when yaroslav whom we all know with you, as yaroslav the wise, the prince surveyed his possessions. he saw how the locals plundered the merchant's problems. he decided to help the merchants, freed them, of course, he liked these lands. he decided to build a city here, but the main obstacle was the local population. certainly. they also realized that, perhaps, these lands will busy, so they unleashed a fierce

beast on yaroslav with a fierce beast, of course. it turned out to be a bear, but yaroslav takes his ax and kills him, and so in 2010 our city appeared and the city has grown along the volga and the industry, i suggest you take a walk along the industry, after all, the door of the river and rather large trade routes. that is, in any case, this is a mix of culture, this is a mix of products, as far as i said, because churches are visible, cathedrals are visible, some kind of mix of culture is not observed among the architecture there will be a meeting. already in the main about xvii century, because for a long time yaroslavl was built in wood. and the city, of course, repeatedly. our gorely was rebuilt anew. well, of course, the yaroslavl people. all the same, they adhered to their traditions, since everything around us was connected with fish, pies with fish, dumplings with fish, just fried fish, whatever you like. fish have used 1,000 years of history, no joke, until the weather changes several times.

well, yes, i missed the volga. well, why did we go out with you to the streets, where we have a lot of old merchant houses, and here look just on the right side. we have the house of the merchant ivan alexandrovich vakhrameev who traded. basically, although by the way, this family was treated, and we are weak, not tobacco factories, a lot of something like that. yes, of course, we have dairy plants, in general, both in yaroslavl and throughout the region. we also traded fish, of course. it was, in general, the most common product. and it was on this that the merchants profited, so, of course, they could build themselves. these are luxurious houses. we are now on our way to our central square, where is our visiting card church of philip the temples of elijah the prophet were built in the 17th century at the expense of the very wealthy

yaroslavl merchants brothers skripins, they traded in furs, pearls, precious stones, built churches, but did not forget themselves. and here is the temple or the prophet. especially just the same in trade it would seem an ordinary temple. well, look, here there are a lot of small doors, small windows in such small rooms they buried all their precious goods, because they believed that no one would steal the church from there. bricks are under construction and fires are not terrible. but the most important thing is not taxed. the merchants did not pay anything for such a room and built it just right next to the volga near the shore, so it was immediately possible to drag everything from here. to the shores of the pier. we load onto ships. thank you very much it was great. interesting, please come back. in the center of yaroslavl on svoboda street there is a skazka restaurant

. here the chefs get to know the local culinary traditions . here we have prepared sauerkraut soup for you . we have a russian stove in our restaurant, and we cook them ourselves at night on the stoves that have cooled down further. we will have young carrots, goat cheese, and roasted hazelnuts. we also cook it a little in the oven. glaze, super hot hot. this is our porridge bulgur porridge with quail quail, uglichskaya let's start trying. bread. we also do it ourselves borodinsky a little sour cream. the acidity will not be the same, straight jews also go raw cheeks. we pre-warm them ready-to-eat, delicious. at the same time a good portion and a good joke. i'm sure. 100%.

listen, for me this is the most ideal dish, since there are only two products, how much i love cleanliness, then here is a carrot and on the balance with cheese, and the cheese is cool, but salty cheese, sweet carrots, and then when you catch up with everything nut is super hot, come on here. drank. that is, this is a breast of a quail, in fact. we marinate it, fry it quickly in a pan, serve it with porridge, there was a city in general, we marinate olive oil with a little adjika salt, pepper, and basically everything. listen, well, summing it up right, i really liked it. bread. yours is very cool. it is very dense, it is very fragrant, i liked the simple, tasty, dense, satisfying ones. how would you, well, come here again for this dish. and judging by the landing. well, yes, yes, that is, you see they immediately return and it's delicious. listen tomorrow we are going to the market, we will prepare for the fact that we are preparing our own dishes, invented from your products, what would you advise to find directly? maybe it's in any way some seasonal vegetables you can

look for a lot of some root vegetables for meat, but it will probably only be some kind of pork. thank you. thank you. here we will cook futraks next to the kremlin, so come and try with pleasure guys there are a lot of sights in yaroslavl. for example, in the village of vyatskoye to go there, be sure to good morning. very nice welcome to russia's most beautiful village to live well. we position our relationship to life. to the art of culture to the work of nikolai alekseevich. actually the architecture reminiscent of st. petersburg and this is also historically justified. vyatka peasants-otkhodniks.

they went to work in st. petersburg , returned from there rich and built their houses on the model of st. petersburg architecture. vyatskaya was generally called the vyatka town, petersburg. i now propose to visit the museum of the sounds of time, there is a unique collection of musical instruments from the last 400 years. all musical instruments. you can listen, and twist the handle of the barrel organ, i will teach this is the only thing that will work. i have no musical education conversation is okay, there are instruments that you can play without musical education. let's go night away away darkness descends never go to love a cricket, as if between us the city

separates, as before my day came for a year. so, it is necessary to collect the chest. that's all. christ with you was you what the most fearful of the family two stars fathers and sons watch the finale after the evening news.

incorrect posture ages you, you begin to stoop, a second chin appears. enough corrector, healthy, back simple way to develop the habit of holding. back straight changes. you can immediately feel the shoulders are pulled back, a beautiful posture is straightened in just 3 weeks, moreover , along the line of the spine. there are 10 magnets here. everything to improve your well-being. soft neoprene stretches for a comfortable fit, while elastic bands provide a snug fit around the waist. the corrector fits several sizes at once for both women and men. use the proofreader with the whole family proofreader. healthy, back is an easy way to develop the habit of keeping. back straight. call and order a universal corrector, healthy

back posture for only 999 rubles. the offer is limited. call by phone or order on our website lemax.ru. the big premiere on kinopoisk is the second season already in the online cinema subscription number one bank. pay ozon with a cashback card up to 25% open for free in the ozon bank application up to eighty percent on letual black friday. what to do? learn to read expiration dates and take enterumin enterumin new generation enterosorbent its mineral matrix removes toxins from the body while retaining useful substances a smart solution against poisoning. fun from the russian lotto in the victim's mobile at any time bet on

luck at work. online in our app don't tell mom. not a word to mom for

grocery shopping at the savings banquet, help needed chain needed wind, only wind needed, ochakovsky kvass refreshes inspires we changed the letters, but how inspired the quality you trust. 999

come in, i'll show you our favorite museum tourists. by the way, this is a unique instrument. this is the organ of brothers, there are only four of them left in russia, one in the hermitage, two museums in moscow, and only in vyatka you can listen to it, and i suggest you play it yourself, even such organs stood on it in taverns and permanent courtyards, but at one time a decree was issued destroy all tools supposedly. they contributed to the violence and debauchery. that's how they had fun. this instrument is also arranged according to the principle of an organ - it is a physical. you know how to play harmony. on the mind, excellent legs we put on the pedals and

you need to actively evenly press the pedals to the air, yes. do you know what you need to do to enhance the sound. here, here, there are such struts to the sides, you need to push them apart with your knees at the same time. this one is also how to press the pedals. yes, literally a trainer. so how is this to be done? let me download. and you will play. come on, two semi-musicians. do you know how? but this is a street hurdy-gurdy, and when such

barrel-organs were turned on early in the morning at the houses , imagine paying money. i think you should put it near the food truck. you are right you will play. if you lose, we have a better tool for this. this is a fair barrel which was specially used to attract attention and was placed at fairs of some retail outlets. we buy a collection of gramophones with trumpets. and here are the cabinets. it scares me that his knees bend the other way. this is actually

the most unusual. that is, i'm somehow music , that's something far from me, as much as possible, playing from the headphones is very cool. everything is cool. very cool. we'll go, we'll take a great walk thank you very much. it's very cool, not all of the museum. i showed you 15 museums , exhibitions, rally concerts of retro cars are constantly held, but the chef is interested in everything related to food. hello nikita ruslan so what is here, and here we have uh, our viscous pickles are the capital of pickled cucumber, so alena cucumber and i cook everything we can we, of course, lightly salted cucumbers. we have pickled cucumber sauce , pickled cucumber pies, and this is jam from our vyatka cucumber. jam and jam with ginger flavor, probably mentioning rather baked pumpkin. it is delicious. it is delicious. it's

just delicious lingonberries, soaked for more than three months. we soak lingonberries. it's a sweet-spicy cinnamon pickle to eat. she herself made me more interesting than actually against the background of cucumbers. she sits straight down. this is crap. this horseradish is a must to try horseradish is cool for such a feast, and very vigorous russians. and , of course, our burgers, they are different, yes , this one is different from india, so i want to try cucumbers separately, because, well, they are just space and a unique museum. and time and look at the fantastic exhibits of watches there. everything was agreed. thank you very much to

the watch museum chef and met the founder of the complex. vyatskoe scientist entrepreneur collector oleg zharov restoration of the village. he started practicing in 2008. this is the project of his life. so you can't imagine a better guide. you are here with all of this. well, it's coming. this needs to be done every day. many hours every day. some hours once a week, some hours once a year, but in general, yes, every day requires some care and work. how old is this most-most here? well, there are seventeenth- century clocks, but they don't run all the way. let me show you, so as not to be unfounded, they go quite accurately, these moors, they beat, beat, but unfortunately, these figures, which should appear on the stage simultaneously with the moors, restore me unsuccessfully. well, let's try to be. where did this idea to collect these watches come from

? this is a passion that lasts in my grief for a quarter of a century. i've been collecting for a while. many hours. i was at home, wife. at first i swear, but then i got used to it. that is it's just your collection. well, of course, where does it come from, well, absolutely by chance i have one of my relatives. my uncle, he collected watches all his life, collected and restored, but this is a passion, apparently, it was somehow transferred to me. what is your favorite watch? well, you know, it's like there are no beloved children in a family. yes, all children are loved, so every watch was bought from them with its own story. how long does it take here to wind up all the clocks bypass them to look every weekday. i have it somewhere around hours, and on sunday three hours four. it's very very beautiful. very cool. this means that culture creates an image, including what it is like you know from horror films. well, i'm not monsters, i'm telling you for sure, oleg thank you very much. you have an incredible collection, what

is amazing is that you are doing this all voluntarily. it always gives me goosebumps when a person independently finds some kind of his own hobby and supports it on such a big human scale, i don’t know, in principle, thank you, thank you. well, in fact, the clock strikes not only at 12:00, they were at one and two and three every half hour to strike some clocks a quarter of an hour, so at any time. come thank you very much. but the main goal of the chefs is the creation of new recipes and the culinary battle is time to go to the place of the market. i'll make a croquette than with cucumbers and cheese. i need a bird. i think okay, let's do it this way . a ball with a soft filling then deep -fry it. that is, it will be crispy, and inside there will be such a liquid filling. hello salty. you can half a kilo of cucumbers

all thanks a lot for health, and you do not press here. let's try medium roasted seed oil. and i want to try mustard. i'll take the whole problem is that they live 2-3 days, that is, free glyceric acids. fat begins to break down so it turns out that for our receptors. here comes the free fatty acids. they will most likely smell like an old walnut. we are not even talking about benefits. it's just tasteless. and here it stings. immediately immediately poured none bitter, and not pumpkin 100 ml hand give. does nutmeg

count to eat? let's go look for cheese heaven. he has 2 weeks of support. here is such a very fresh young term, right. can you try? try us here is all that is. you have all the best. hello, i need a flower. very tasty, yes, it is thick, there is a small jar. i need a maximum of 100 grams there and

i will need tomato flakes too. hello drumroll fine. everything, thank you very much. okay, i have cabbage. i like yours very much. i will take. let's 3 kg 570 rub. 3 kilos of broccoli. now, somewhere in moscow, one shifovar has become sad, which for 800 rubles. i bought myself a kilo, frozen to the question of how much a local product costs. i would open a restaurant here,

and teleport ida to moscow. we need a ripe , fragrant, plump one. feels like it anyway. arriving on the eve of the battle, the chefs must make preparations in the kitchen of some local

restaurant, and even dinner makes it difficult to combine business with pleasure. they decided in the restaurant ivan vasilyevich nikita presented olivier with turkey pastrami with pickled mushrooms, and ruslan has a salad of zucchini breast with orange mozzarella and crispy chips. cool. here is very tasty. eggplant caviar eggplant of our own production spicy , very cool. i really like mushrooms with

potato sauce. very cool dream very cool fillet such very bold such sounds of everything, well, in general, it's delicious. great. i am very pleased . actually, what you liked and you are delighted. here are my meals. in fact, we came to ask you to come to the kitchen. can a little time of your space to make preparations help you understand? the fate of tomorrow's battle is being decided today in the kitchen moscow chefs are making preparations yaroslavsky colleagues are watching with interest. i hope you have enough. thank you very much that i have

a basic blank. in fact, it will be the freshest dish. it’s a lot that i ’ll cut the footracks straight, that is, today we are doing such a long steaming, but in fact these are three products. yes, that is, it's two sauces and i'll deal with the bird. listen, well, everything will be much easier for me, we will stew cucumbers, then we will mix them with cottage cheese, bring something to taste and then we will look. eh, what else to add? what flavor haven't you got into the fish in your head yet? so you're repairing now? yes, then we roll up. it’s all in balls and we’ll freeze it, and only tomorrow we’ll bread it all, and it’s a pity. in the sense of making the oil back. this is butter. we will melt it , bring it to 130 °, then we will strain it and we will start cooking further now while the oil is heating, we will cut the ogu c and the onion, therefore, we will need to peel the onion. and then i'll start with cucumbers. i i bake the cabbage, i added a little salt, pepper, added vegetable oil and bernazad. it’s just that everything is caramelized together and steamed in its own juice. after that

, i open it, and we get such a basic preparation for spicy pasta. now you have to do something to let him go. uh-huh, i took honey herbs. i took the same spicy pepper, a little bit of seeds, cumin, i will add a little bit of salt oil, and this will be the marinade with which we will cover the turkey after the salt is necessary. tomorrow they just heat it up, fry it, cut it and immediately into cakes. i am making a base blood, so we are now softening a little bit, we will finish the consistency. mix with cucumbers fried onions and finish to taste. such a snack cheese sauce that i made fried a little garlic fried a little hot pepper in butter for glazed it all with cream waited until they boiled. about a third there, and now i just tighten it with cheese, the better the cheese, the tastier the sauce with cheese is for us here . insanely lucky, it’s stupid not to use it. i

mean for you, ruslan, you walked around the market and forgot something, that frank is your fake two small, your nuts are pumpkin oil. i looked at him and it was written there, but for male power. i immediately thought to you women's yes for hair. i have everything ready. now i’ll stuff it a little there, everything’s cabbage, then we’ll break through with a blender. everything else tomorrow from under the knife how are you? i have literally 10 minutes left. now i will roll these crocks, then you roll your hands, i will finish it and we will have time to fly cool today. watch the silver wolf after the makeshift program. pay ozone with a

cashback card up to 25% open for free in the app ozon bank. wow, you will say when you see a juicy summer sale on yandex.market, buy bushidora coffee beans from katana with a 33% discount abc 2.5 kg, 312, what prospects are there where they overcome? prospects there are prospects where you are, finally a big bed, finally a big sale on the bed.

sberbank presents the lowest loan rate of 4% in the first month. will not approve how much is the loan? check your credit potential in sberbank online and find out the available amount and conditions for all credit products from sberbank how to apply to different educational institutions across the country? take advantage of public services here, you can easily create a package of documents, select five universities of interest and send documents for

several specialties in each, doing the right thing is easier than public services seem. fired you yourself to work in an ambulance.

ruslan decided to soar, it can be done nearby. and here we are at the airport. i have never flown such aircraft. for me. it will be a whole new experience. michael is waiting for us hello, today we are going to fly on a yak-52 aircraft, designer yakovlev , a two-seat sports aircraft. well, in order to fly in it. we will now go through a pre-flight inspection and a big briefing. covey is great, let's go and see, what we have here everything is fixed. is the hood closed , check the landing gear? patting is necessary to understand if there are any foreign objects so that they do not get into

the aircraft controls. now take your place in the second stone. yes, we first fasten the parachute control stick and handle motor control everything you need. this is this is this button is an intercom between the pilot and the instructor. your task today is to have fun at my command to try to fly an airplane with me. great.

i'm ready. listen, i really want to become such an impression, because the fifth point hurts. this is the complete one, but it's very cool. i never regret . don't be scared for worry about your daughter. to be honest, yes, we will not fly there. besides, it's far away. we 'll fly to where the sun shines. i served in the navy. i have never climbed into the sky on anything at all, what will happen, what you need to know, the most important thing is to be afraid of the thread, and to enjoy

the flight. so at the time of the start, your legs are in this position, your hands are in this position. that is, you are here, hold on, we will all hear each other normally excellent. it's very cool slipped between the two clouds. you start to twist and it presses you, the seat is some kind of overload and immediately i don’t

know funny fun it’s not scary at all, that is, it wasn’t scary. well, the only feeling is that your hands are freezing, well, that's all, that's all, the rest is not scary every 100 m in minus 1 degree, so it's colder there very, very impressive. thanks a lot. this is very cool. send your food truck culinary battle starts flying. what do you have left to cook now the grill is heating up? i think i'll fry the meat, and that's it. i think i'm ready. all you that's left behind pan against and i'm cooking for the first time, until i realized my impressions a little bit hot from the grill just a little. and everything is so gorgeous. i'm almost ready, there's nothing left but to cut the cucumbers. and as soon as upon arrival. i

'll fry a croquette with a pickled cucumber. why exactly this, because we have settled mating pickles - this is straight insistence. i liked the pies with pickles like this, i have never tried it. so let's see if it worked or not. and hello everyone. my name is nikita. this is ruslan. we arrived from moscow, and we rode for several days. your markets riding your coolest spots. nikita cooked the bird. i made pickles, a mexican dish. on the whole. we are completely out of your products. yes, that's right opa yaroslavsky as a matter of fact, wheat tortilla topped with your fried brock's spicy pasta and a little bit of droidey crunchy salad, which we added a little bit of your lemon balm and pickle, of course salty meat. i cooked you such a deep-fried ball for roque. it happens to be potato cheese i made cream cheese and

we approach pickles, we try to treat ourselves. if anything, don't hit us hard. thank you all, thank you very much. thanks oh me. i hope so, but everyone can do this. i 'll tell you how nuts hello please. and the last portion, and we literally need 2 minutes to finish everything. at first i tried croquettes, it turned out very worthy, especially the curd cheese that turned out there with cashews, i never tried it, but i really liked it. so it turned out good, maybe? as they say, simple constantly do and people will rejoice. so i love the sauce. but it's still sharpness gives some piquancy. croquettes also have such an unusual

taste. with all that, yes, used common products, and i would probably take the recipe for myself for home cooking never in my life. never tried anything like this here, of course, absolutely amazing. she would probably try to do it, but i'm not sure, say hello. i see you so it's me you fit. i'm still a little worried, that's all, it's really pleasant. here is the work of the artist honestly such nice words, though someone appreciated me so very much liked. the only problem is that, well , a little spicy coquettes are somehow so sour so so good. there is very empty meat, but i did not have enough sharpness for circles. you are this combination of crispy crust and soft inner filling. yes, here is the pickled

cucumber, it gives such an exquisite note right here that you want. it's just there and it won't stop. to the glory, spicy, therefore, you can come to me and focus on the spiciness of the dish, what can i say, this is definitely unusual. i came up with buckwheat to decorate, if we were in a restaurant, it was completely different, like you the texture of the dill is very tender in the mouth. everything just melts right away, but buckwheat is on the tongue, how is it possible to make such a thin couple here. this frost is the starch of the eggs and the crackers themselves and that's it. yes, then here it comes, here they say that the spicy one

is excellent. enjoyed buying while eating. i can't even choose which i like more. it's just that i would have eaten everything, and even more eyes. thanks a lot. oh here we are here our everything for all our whispers, and we 'll get the real one now assessment. uh, the breading is damp, the bun is not crunchy, in fact, everything is very good, the way it crunches, uh, there is enough juiciness. i haven’t finished yet, brother, but i liked it more than blood, because it’s such a gastronomic thing and

masha feels very good at revealing the main ingredient when i felt this curd son with a pickle. for me it was something so uninteresting and unusual. for some reason i thought i 'd try it now. so i'll be straight up admiration, 'cause somehow i like more things like this to be honest, not really. i love. these are just such empty qualities in general, to be honest. guys, it was great. when i order yaroslav, i will also tell you this, and in yaroslavl i have a for dessert in short. so

it was great. but my choice is for short trips. i will choose this way, but still i was lucky with a little pillow from buckwheat. this is a very thank you count. 21:20 so won. thank you very much. thanks a lot for coming guys. thank you in general, a very cool city , we really liked it. and perhaps we since nikita will come here, maybe soon we will open a restaurant here, so i will wait for everyone. thanks a lot. in

general, mexican cuisine in yaroslavl came in and nikita won, but ruslan has the opportunity to win back. as their journey continues. listen, finally, finally. we finished with yaroslavl, we took it. let's have a tradition. so hold, please, opanki pan is almost without wrinkles anyway. let's. thank you for your work. you're driving, i don't mind.