michelin star i am ekaterina alyokhina, the creators of the chef-pova of the biology restaurant. he calls his restaurant a laboratory at some point, i realized that we can get 5-10-20 different tastes from the same product, so we have a laboratory. the first one we use there, we make all the leftovers garou, we make vinegars. we make misa and get certain additional ingredients for our dishes. that is, it turns out a closed production, in addition to the fact that it is environmentally friendly and correct. it's also beneficial. we try all the products that we use to grow ourselves on our plots, we actively work with farmers. here we have mashed

root vegetables and collect wild russians for this dish. we also made gels from chokeberry. she is growing. i have it right next to my house. there are marigold flowers that easily replace saffron's daughter in my absence. she completely replaces me. and when i am, she works for us at a cold station. this is a journey, we are going with vlad piskunov, with whom i am sure we will become friends. to the brand chef of the matryoshka restaurant welcome to the restaurant of traditional russian cuisine nesting dolls, we cook not only cabbage soup yes porridge, but also dumplings popular salads

such as olivier borscht solyanka, we cook delicious fish soup. when people ask me how to cook something tasty? i have one universal piece of advice, don't leave. see what you are cooking tried many professions was the director of the plant, engineer, editor-in-chief of a computer magazine. it's very interesting, but the passion is good, the food turned out to be stronger in 2019 received the palme d'or restaurant business and the title of chef of the year. on this journey, i am going with ekaterina alyokhina, kostroma rostov meet us. today ekaterina and vladislav go on a gastronomic journey through the cities of russia in front, kostroma no

was not at all. i heard that everything is good with raw cheeses, kostroma salt kostroma cabbage soup and everything about kostroma. do you know what to go there in general, we will try to cook? i don't know, let's see the market. what products are sold let's see the city was impressed, but i like to improvise. for me, this is generally such a story. challenge years, it enters the golden ring of russia, the center of kostroma, a huge susaninskaya square , streets radiate from it in all directions to begin acquaintance with the city. wow what a beauty! this is kostroma it seems to me a central

place. it's just impossible to find at all. yes, i agree with you. well, where are we going, we need to visit the sveta trinity platevsky monastery, do you agree? according to well let's go then let's go. in times of unrest, a sixteen-year-old contender for the russian throne, mikhail romanov, hid polish troops went here to arrest him, but ivan susanin redirected them to the swamp. there are more than 10 unique historical buildings on the territory of the monastery. in 1919 , the monastery was closed, 10 the working settlement was shifted, so here you can say goats and cows. there were communal apartments here. there was a closed bird castle. pigeons here in 1958 . the restoration of the monastery has already begun. the ipatiev monastery is associated not only with the name of the romanovs, but also with the godunov family, their

tatar ancestor murza is even large nobleman of the golden horde in the xiv century on a campaign during a halt, he fell asleep right on this place. there was then a grove of murza, the bogomate dreamed, and after a dream he was cured of all his illnesses, in gratitude for his recovery, murza built the first church here. this, by the way, is a unique case when the monastery was founded by an adherent of another faith since then. this is the ancestral tomb of several generations of the year-old, the first for a mustache, just walking in the chat. where is the church of the nativity of the blessed virgin mary 18 temple, when rebuilding the tombs were reburied in one grave before ours was preserved, the third mustache, which we ourselves are now walking. there are three tombstones of godunov

kostroma stands on the banks of the volga, the river greatly affects its appearance and character. and of course, we will try interesting cuisine. good evening. my name is sergey. i am the chef of the restaurant. old pier. actually. we're glad to see you. here we started with mushrooms. yes, our kostroma milk mushrooms look simply magical, snow-white and my suppliers tell me that in the summer milk mushrooms no, that is, they are last year. they've already gotten over it. peroxide you have wonderful people. just perfect. and this is our

smoked dream with sauce, you are turning lilac. this is a creamy horseradish with lingonberry caviar and a wonderful fresh cucumber, i understand it very tasty myself. in general, i even thought about it, in general , also look that good fish is inexpensive to experiment further. we make water from cabbage. personally, i cook cabbage from two types. yes, it's cabbage. that's exactly the first one. yes, this leaf, which is dark and, accordingly, white, you pickle cabbage together or sour already you mix together. and in kostroma, i always cook with potatoes, cabbage soup , yes. personally, we also add our podosin kiseriki under birch trees there, that is, we serve it with mushrooms. sergey tell me, but in the market, if we go we crumbled, can we buy? yes? of course, it can always remain. yes, there is always wonderful, sergey actually cabbage soup, i love it very much. when they ask me your favorite dish. i honestly say that i can’t live with cabbage soup, so i really

liked it, what would you advise us on the market look here we also cook chi, yes ours, mushrooms, respectively. you can see cheese. we have a very wide variety. there, well, a cool dessert should be photographed. we have a dessert. it is called a mousse dessert. it is made on the basis of moose milk, the biscuit is chocolate, and it is soaked in coffee, but what is this? are those movie chips? what moose is blowing? yes, and definitely buy it if you need it, it lends itself very well to freezing here, yes, yes. this is the madness of the century. and if the farm is about, we need to go with you, that's right there, yes, all this is the first time in my life i eat moose dessert. it's just not obvious to me, how would i like mangoes and flowers, nuts, and chips, i liked catfish. i have never cooked and i don’t even consider taking note of cabbage soup and this one. well, i 'll call it panna cotta okay, from moose milk. very

cool. thank you sergey very tasty dinner. we got such an informative astronomical kostroma learned a lot thank you thank you kostroma cheese was one of the most famous cheeses of the russian empire and the soviet union, so any tourist who comes to the city wants to know how it happened, why kostroma is in the local cheese museum . i answer this question with pleasure. the history of cheese in russia is small, what a museum without peter i, who brought something, including from us, peter i brought his first dutch cheese makers and business oils, this is how cheese appears, but cheese was not prepared from the peasants, mainly for signs, but peasants learned cheese only under nikolai vasilyevich, vereshchagin, officer of the navy, retired resigns goes to study in switzerland how to cook cheese vereshchagin's colleague vladimir ivanovich blondov, having learned that everything worked out for his former colleague, also decides to take up cheese making, studies in switzerland

, studies in holland, returning back to the territory of the kostroma region, decides to open sarov, the first kostroma cheese appears in 1878 year in peasant artels peasants. they were engaged not only in the manufacture of cheese, of course, this is a huge amount of butter. cream was taken poured churns and they had to be rotated. try the very old exhibits from the beginning of the 20th century. when we get fresh cheese , it is grainy and the cheese grains easily stick together under pressure and form a dense cheese head under the influence of a load from pressing through the hole, whey comes out , maybe they tried the hotel, maybe they tried the river. yes, on the basis of whey, or the norwegian bruce of the universe piglets are fed to young piglets of young calves, because there is a lot of whey because a kilogram of cheese will require at least 10 liters milk i propose to proceed to the most important lesson is tasting. we will start with cheese

, which is located on the left at the very bottom, it is barely perceptible, because the cheese is not aged, a variety called mozzarella is prepared at our volzhanka factory in the city of volgorechensk, it is too dense. well, it's a pizza mozzarella variety, so it's more for admission. she's just tough. clearly, not for whims. the next piece of cheese is located a little to the right, here in the center the variety is called the kostroma sandwich. before of course, sandwiches. yeah, the next piece of cheese is with us a little bit, to the right of this variety, the cheese smells more brightly. he is about 3 months old. the variety is called lembourier. it crumbles quite a bit. pleasant taste. it can be suitable, as with pasta with jam, jam with marmalade with honey. in the end, it’s suitable for a cheese plate normally , that is, in a grated form uh-huh type substitution with a look, so to speak

, at the swiss alpine cheese recipe, the next piece of cheese is a little to the left of us, the variety is called how korolkov in honor of andrei illarionovich korolkov? this is a sarodil that lived in our region in the last century, its cheeses were even supplied to the kremlin. the exclusive guide during the reign of stalin resembles fenugreek or dried mushrooms, or something like that, but not fenugreek mushrooms. not added here. this is a special bacterial. the sourdough is not cheese, the last one i liked the most once again confirms my idea that when russian cheese makers make something original with them, it turns out much better than when they try to copy some european versions very tasty cheese, not what i liked more. i hand over with confidence and you frame the diplomas of cheese experts and scare the sellers of the cheese departments. they respond especially well to them. eat all the same a lot tasty and like butter cheese. ride. all thanks to kostroma cheese is made from cow

's milk, but in the restaurants of the city for gourmet desserts, elk milk is also used, it is given by adamantine moose cows living on the chef's special farm and decided to look at it. now star star yo, i'm generally shocked voice sounded like bells. another wheelbarrow you absolutely i listen to you. as they say in three chords to a large family, cultural click, three chords look after the evening news. grilled meat for my close friends i serve maheev ketchup with ketchup

i recommend this as many as three ways to pay for the purchase without losing cashback you can pay online get ready for abnormal cold this summer. tele2 salons will become the coldest

point on the planet, because when you connect or switch to tele2 tariffs, it will be for a long time frozen their price on health and wellness fares. you need to walk at least 10,000 steps a day. you don't have this opportunity compact home cardio machine has all the functions of a full-fledged cardio machine, but at the same time takes up minimal space the ideal solution for those who lead a sedentary lifestyle and want to improve their health from the comfort of home regular workouts on a home cardio machine are disease prevention knee joints helps to reduce the amount of excess kilograms. the design of the simulator provides for training not only the legs, but also the arms on the table or on the floor, without interrupting the usual activities, the simulator is suitable for everyone , regardless of age and level of physical fitness. call and order a compact

home cardio machine for only 1.99 rubles. call by phone or order on our website leomax.ru magnit kosmetik you can change images to be a hostess, and one magnet kosmetik is a mother for different you. number one online cinema. and where is this, well done, but where is the star? hungry in the mouth, frutonyanya cookies are a delicious snack in a fascinating form of natural cereals with vitamins and minerals without palm oil. we have not only stars and dad attention in case of allergy poisoning and a hangover, it's time to drink polysorb, finally a big bed, finally a big sale in ascona. only until july 16, discounts

up to 70% on sofa beds, mattresses and pillows for a healthy sleep, even i am konstantin ivlev. don't know how to improve this taste in delicious point they use 100% chicken breast meat, so you feel wu with chicken and nothing more. try chicken snicks in a delicious and dot every day from vtb is an opportunity to make your home comfortable in one step and unlimited commissions with vtb online. get a free debit card for life. this is a security service. name the sms code is protection. and you scammers don’t even think about disturbing my client with him summer he is sunbathing, and i take care of him rest and money only in 2022 scammers stole 14 billion from the accounts of russians rub. with tinkov, your money is safe. order a tinkoff sim card and get the most effective protection against spam and scammers. he

is so alone. now we are on the territory of an elk farm, it was founded in 1963. well, part-time our farm. at the moment it is the largest in the world. wow moose milk. as shown by the study is an extremely curative product, gastritis and many other diseases. and this is not a complete list of useful qualities. enno is better to do it through the fence when it was not possible to enter a group of kindergartens of 200 teenagers. korean flight korean risk korean risk korean, it means that carrots are taken, elk and feed like this, it turns out, elk on his shoulder. it can be done, in principle.

this is how moose do not bite, firstly, they are kind, and secondly , they have teeth in front, only they don’t have bottom top, so you just don’t have anything to bite meat here, and for swearing here, you can touch it by belief if the young man succeeds pat a live elk by the horns, then the young man himself will never have this technique. that's outside depending on age, even if the young man is already grandfather, where the elk are small, the little elk have their own separate pen in the shade. to rest there. we're going to walk now, you'll go until nothing. not small moose. and you can approach them, of course, you can approach them. what a good elk petting a calf, better on the back. let's listen from birth, people feed the moose the person who fed the lotion and will obey him. very cool. they are of course. here

it is, the same moose milk. and how much moose cow gives milk for one milking gives a day with two milkings from 200 g to 2 sometimes 4 liters of milk per day, that is, a very small volume of about 200 kg for the whole year , it tastes more like cream with a woody or nutty flavor. that is why you need to drink it in small sips. the true taste for you will come in the third or fourth year. cool. it doesn't look like anything. yes, interesting to you more than once such interesting things were done by mikhail thank you very much, it was very interesting and moose calves, milk in general is fantastic. come to us moose milk - this is a special delicacy, but something is missing from it.

look great like an astronaut. here we have a smoker, here we kindle, birch bark. well, you are welcome, wow. that's cool. stunned. now breathe. enjoy the life of bees from the inside. there is a bee's nest here. here they breed by laying their larvae, while the upper part they already carry the honeycombs themselves. here you can see these frames. yes, full-fledged frames

already with honey. here we set the heater to 2 ° heat and all winter the temperature is above zero for in order to spend less. pollen here it is on the legs here, if you highlight it like this. see how many have already been brought in. wow, wow. but how does it turn pollen into honey no pollen into honey does not turn, they bring on legs and feed their kids. let's try honey. what kind of honey do these bees bring? try interesting honey pollen and so on and so forth. bon

appetit honey is remarkable than here, if you pay attention to the pollen, it is all a different color with each flower a different color. pay attention here is the pollen that is closer to you. she is a little bitter. well, there is a little. yes , it is present with mustard, and therefore spring pollen is bitter, it is sweet, you know just like that, saturated, sweet. here. tell me how they roll them. here are the balls. that is, here is what we saw on the paws of the bees, pollen arrives there. look, and then when it climbs flowers because of the nectar, which it also rolls right with its paws on itself, it gains. yes, yes, when the nest arrives, it rises costs a special device.

the bee itself passes through the hole, and this pollen is shaken off. that is, you did it on purpose, because in the wild we don’t have such a thing, and there’s no such thing. we just saw it downstairs, there was pollen lying around , this is what pollen is for me for now. here's what i like the most. no, that's cool too. oh, this is really cool too. what is this from? here is all the diversity. this is spring, which is it? and this is now and this is now spring is there and a dandelion, these are all our early plants, yes, what they are famous for, that in one jar a bouquet is obtained, and in the kostroma region. what sorts of honey are famous precisely for wild roses, what nature has given us. this one is simple, but wax. this is also yes, wax, this is also beeswax, that is, a natural product, natural, e, the jars are not very pleasant. i will definitely use. i will even say more that i like this idea for using as a candy decoration. do you know how truffles are made? these are chocolate ones, right? can be made with honey

for example, with some dried fruits , such a useful candy with nuts and smear it on top, but you just need to take it away that after all the pollen was not bitter mmm, we should use spring pollen. yes, they will tell the guests that it is very interesting here. we wanted to invite you. we have such a small food truck, we will cook. uh, yes, treat kostroma, so come , we will be very glad to see you. thank you very much for the invitation. yes, thanks to moose milk and honey, it's delicious, but something is still missing. black caviar hello hello my name is vyacheslav vladislav although i am glad to welcome you to one of the largest sturgeon farms in the russian federation the main business of our company is black sturgeon caviar water.

we do not freeze all year round and the fish is kept in the waters of the volga river, fenced off from wildlife. meshes only. we are now approaching the garden, where we have a pregnant mother, these mothers will give birth in the fall, that is, we will receive caviar from them. we have a method of obtaining caviar during our lifetime. we don't kill mothers. actually. here these are our mothers born in 2014. and what kind of fertilization is a basin taken, stainless females samsa is taken, caviar is taken ready for fertilization, a goose feather is taken, this is mixed and placed in an incubation flask. there is new life. our caviar from our mothers here are the four main varieties of caviar that we produce let's start with sterlet, probably, which many people like, then we try. yes, yes,

absolutely right, now we are trying from older moms. as far as i understand, in a bank, maybe be, caviar of only one fish absolutely true , moreover, let's say we can track the entire chain of processes in production by the number of any can. yes, great. so let's, now very tasty dear our sort, let's try this selective game. therefore, this variety is the most expensive for us; i taste different caviar, one of the best that i have tried.

now the chefs know exactly what they love, kostroma residents. it's time to invent your own dishes. i visit all markets. now, if i came to the city, i definitely go to the market first of all, the nineteenth century, probably, yes, then there is a historical market, you have already decided what you are going to cook, you know what simple fast food is and i, in short, climbed to watch how sandwiches are eaten and got on some kind of wild boar or wild boar sandwich and it turned out that this is a sandwich, yes, which was prepared by the chef the chef is on wheels. i think it's straight. here, yes. well, how could i not cook russian food. that's how i'll cook the other one doesn't know how , i'll go see what god has sent here. let's split you to the left, i have good luck to the right. oh, this is just perfect, and this is also local, and your own already, and are these actresses ground or not? no

warm, right? hello, you have it all. i understand, yes, it's very cool wonderful. that's right . great. i'll take 3 kg of cucumbers from you. but let's take mint, basil and dill, probably, that's it, i'll show it here. may i leave you? okay thank you very much. that's what i need dried white mushrooms, yes, and how much is a jar? wow wow, great, too, local yes kostroma well , let's like this for 2.000. let's thank you uh! you, here, these are peas you have , this kind of sugar sugar. you touch. there how many peas, and give me three glasses, probably five well, let's five, but i took this girl took garlic. yes exactly.

why a beam? the old believer is reliable there, listen super. excellent thank you very much. well, katya, how is shopping? oh hello. i bought an onion. oh, i need a bow, too, i can sell. how much 60 rubles. bundle 50. let's sell it like that. yes, you need a young one. i need an old one. business must be done saw the chef coming. she says why she bought an onion and immediately multiplies by two and that’s it, keep in mind it’s necessary for men, in short, you understand, and here’s the cream this is how much a cheaper severe scares me. i

will smile at you so that you smile too. see, smile. thank you zaberushka years, damn it, you can try it right awesome. and make me, please, a kilo or two. and you can put you for the time being, so that we can then take you away, money, tickets, the whole sea. thanks a lot. hello, the main products, we have everything left to go over the spices a little and you can go cook. i love such summer russian markets, when they sell everything fresh and tasty just charging. i bought almost everything, there are chanterelles left. i have to feed 30 people. approximately. well, enough of this was this, this, all this. ha-ha-ha

dreamed about five, you definitely need a bucket. hello well, let's get a lot cheaper. why did they stop? oh, give me this bucket, where are the chanterelles from? decent answer. thank you too. well, it looks like i bought everything, in my opinion, i didn’t forget anything. i have everything. tomorrow i will cook porridge for rolled wire. i hope the goons like it. for preparations on the eve of battle chef and came to the famous kostroma restaurant volga greetings, dear fisher colleagues, and hello mish. tell me for what purpose with what visit you came to me, firstly, we want to try your cuisine, you will definitely introduce me. i am for you. i just cooked cabbage soup correctly and i also prepared two such small author's desserts. this is a cheese dessert. here is a mousse of three types, cheeses from kostroma e,

producers, local products. all this under sea buckthorn sauce with white chocolate. and inside there will be such a small present in in the form of green caramel super. so. try. what first sensations are wonderful, and such balance, cooked on shenitsa, top leaves of cabbage, generally a titmouse in an accident in the area. five hours like this roughly, to remove strongly this acidity obtained property for other ingredients compounds and bills somewhere around 12 hours, somewhere pressure, great i'm right after kostroma for sure chile the presentation is concise, very cool conceptually that it is cheese. secondly, then that dessert used local products, regional cheese i rarely eat, sweet, because i can not, but i can not resist. thank you very tasty. and we wanted

to invite you to the kitchen to cook a little. no problem, in turn , come to us tomorrow and try what we will cook in your kitchen today, i will definitely be there until we meet in the kitchen. i recommend amethyst after the time program pentalgin extragel contains a special component for better penetration into the focus of pain and inflammation pentalgin extragel against pain and inflammation in muscles and joints vtb solution for every day is to please loved ones with convenient and fast transfers within russia and more than 10 countries of the world. get a free debit card for life vtb sportmaster plus fishing. buy fishing products in a mobile application, we will refund you with bonuses, 30% of the order guarantee of the authenticity of the goods on vacation

, you can do a lot of things, and from a dream, you can just go to the city, the first winner of the promotion will already have suitcases this sunday. your chance to win a super prize of 100 million and travel across russia ionic buyers read large-scale national lotteries. sberbank presents the lowest loan rate of four percent in the first month. check your credit potential at sberbank online and find out the available amount and conditions for all loan products from sberbank today you have a date with a bat of her juicy chicken, tempting fresh vegetables and

incredible leg sauce women. one tablet in the morning two components, three actions protect blood vessels reduces capillary fragility increases the tone of vengenarus, just like 1 2, 3 up to 80% black friday just get up to 5 million in the department and online educational institution 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.

they found the body of a woman, they say it's ours sitting for streams in the square. naturally, folded to the left, what is it like? oh yes, like it's over you should be happy good afternoon mr. vonberg, major mallorca military prosecutor's office, she is a good 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 the fonberg, to forget him for any interrogations, is not called under the laws of wartime.

new series but he has, of course, a nuance, firstly

, he has outgrown a little, he can be bitter, but let's see how he will be with us during the day , this is the earth everywhere, it is very important for us to make it so that they do not creak on teeth. here is the earth for this, we will now soak the salad with ice water, firstly, it will be more crunchy from this. secondly, we will get rid of the earth. and there will be at least four such procedures. therefore, i’m starting excellent mushrooms with a salad, not wormy, light , as if they had just been harvested, they need to be washed, nevertheless, soak in cold water like this, and i wash last year’s millet, so it can be bitter make it necessary necessarily preferably in general with hot water. and even better after washing also scald with boiling water, and then you can be sure that it will not be bitter. now we need to scatter it on some leaf and dry it somewhere in the oven so that it is dry now we will make a marinade for cucumbers. here's for these marinade,

cooked with dill, mint cilantro, horseradish leaf, dill seeds. here's another parsley, and we'll use these flavors in the marinade, and for pork and for cucumbers, which i will use for a sandwich. so now we will make porridge in one or xball , pour the flour in the other, you need to break it somewhere about a dozen eggs break with a chatter. here in this egg we envelop, each grain. now we throw wheat flour and do the same and you see what we get, as if noisy grain is enveloped in flour. why is rolled porridge called? that's it, therefore, because we kind of run it in. here we insulate as he said. how many times the ball will not be fifty millimeters. seriously very very everything i close. today

is marinade day for me. we are now making a marinade, for our pork orange juice is fresh, wine, vinegar honey spices garlic salt, and we will leave the pork in this marinade for 12 hours. so now we need to fry the chanterelles little by little but in a small frying pan. she was in very hot oil so that they did not give juice and such a good color was good. now we are stuffing our little piglet into all these holes, we will put the garlic in the garlic, pre-soak the salts. now i 'm taking this piece right here and putting it here in the marinade. i'll lay out all the peas. it remains for me to lightly weld it just in salted water and for today i have everything ready, in principle, i probably have everything vlad how are you? i have almost everything ready. there, the porridge has increased 5 times already and we are moving on. tomorrow the chefs will fight in the culinary battle today they have a different competition. which

cook does not like to ride fast ride did not ride no, not once, there is a desire to try try hot desire. let me explain everything and tell you if you know how to drive a bicycle or an electric scooter. believe me, it's much easier to ride it enough turn the ignition key to apply any of the brakes and either the rear or the front. and now the start button is located here, it has earned it, since the automatic transmission is a three-position variator. move the lever forward. he drives forward. put the neutral, so we're not going anywhere, we need to put it back. please try smoothly don't be afraid. everything, come on, come on, come on, come on, come on, everything, everything, fine. turn, let's go, don't turn, don't go. nuance excellent. come on,

come on, come on, well done. i suggest, yes, to go somewhere is something more difficult ready. kat ok? always ready when look at our beauty guys. what

a load. thank you very much in our moscow way. thank you. the next day, the cooks on wheels are ready to fight for the hearts and stomachs of the kostroma swordsmen. egey kostroma, come on porridge with mushrooms, because they rolled it, and here weed with rama cheese, corn, young kostroma pork, lightly salted cucumbers and a sauce of your cherries and seasonal plums, in which you bought yesterday at the market. hello , keep the porridge so girls on grain bread. hello

what do you like to buy porridge in the market? well done sandwich? love well, and mushrooms, so i was right that i prepared this dish for you. and then the boys came. what sandwich? i made you. i really liked the porridge

and was surprised. i would never make this myself. the sandwich is also normal good tasty, especially the sauce, to be honest, the ingredients of the porridge itself. i didn't fully open it. yes, but i can understand that it is made from different uh, some kind of cereals, therefore, accordingly, how is it yes, i really liked it, but you hear it here, when a tank with mushrooms, this is important it will be so cool. everyone was fed and watered. what good fellows we are. we are great. we 'll try. come on, i like delicious. this is a bomb, as they say, fashionable cooks, very juicy in moderation, spicy cucumbers. there are all the tomatoes, everything is fine with us. you were

right. you see, it's not salty. still cut into tomatoes completely. i think kostroma will be remembered for a long time. that is , he will enter the annals of the city, now we will live and go, we will ask people how everything is. well, tell me honey. you learned, of course, of course, and you have pork in your honey and the sauce in your place is awesome from this dish. in general, i'm just shocked by the taste quality here, such a pickup coughed. you know, now vote vote with your conscience. liked? come on, it's delicious. come on, eat up, who will not grow up. there will be no strength. we liked the burger, a very unusual combination of sauces. and now timurchik does not leave from there at all. porridge is useful, in general, everything is useful

that is useful in the mouth, right? but now we are going to the professionals, what do you say, she is familiar, probably, the genetic dna of sandwiches, it really blows up all the receptors of the dna of porridge. in fact, it emphasizes pork and all other ingredients. thank you, but sandwich. thank you, thank you. wow

, the dishes are incredibly delicious in your own voice. i give for a sandwich. thank you fed the bonfires. everything was very tasty, but my voice. thank you present. well, the porridge with a small margin came out ahead of the sandwich, which also scored a large number of points. thank you very much friends. i want to say that kostroma is a very advanced region in terms of taste and a large respect, generally great fellows. porridge

is our food that's the motto of kostroma won. vladislav piskunov it's time to move on. come on with the ship. wow. you've got a signature to go crazy. and i'm on a simple ministerial basis. well, let's go further? and tastes do not argue, but only not in our program the culinary battle continues.