christmas are soaked yes, and then they are still stewed. here, and here the most interesting begins, how the principle of primary processing is further prepared. yes, the same preservation of salt and so on. but then who is already preparing in each region someone for birch logs. someone is cooking there with beer. someone else with something. and this is where it's very different. and so, uh, if you live, let's say, you don't come to one, some kind of region. yes norway you try it here in it in this period of time in front of the face. basically, yes, everything is correct, but in the other will come there they will say. no, no, it's not . here it is necessary to cook like this, and they will constantly arrange some kind of competition, who has the best, you know, like the recipe is cooler, i'm authentic in fact. yes, there are three dialects. this is not my leg bob and so they themselves ate, yes, we live there here. well, they are generally separate people. i saw them once at an exhibition. well, they came with their region to exhibit them. they are so small right, yes, they are something there too, but compare your pc with how it is here. well, yes, yeah so, uh, norway - it's not always

understood to each other really, because i think that the new norwegian is kind of cool, and the letter is a literary language. and now, when let's say, the guys from my region. they all talk on their feet. they came to oslo - the capital there, with the letter molle, basically everyone speaks literary, so they didn’t understand that they want to buy it corny in a store there, they are angry with something. what is it? i arrived in my native norway, no one understands, but explain what you need here there are differences like this too, uh, therefore, despite the fact that norway, in principle, is not so stretched enough, small, but, nevertheless, it is so fake that there are differences. yes? yes, absolutely right. and by the way, uh, i’ll go straight ahead about mushrooms, as they say, there are a lot of mushrooms in the forest, there are porcini and so on, chanterelles, they collect more or less, but whites don’t touch the larger ones, that is, they believe that this is food for just the same animals of the forest and it must be left for them it is impossible to take everything away, and therefore in they mostly use it here, uh, simple banal there, or there, you know what you read. that in northern europe you, in principle

, well, you can’t, uh, disrupt something if it’s a private territory, well, that is, for example, you can’t pick mushrooms to pick berries. and here you know the most interesting thing. you can , as it were, pick an apple or some kind of berry there only from the state highway, then what your hand reaches for absolutely right. in russia, such a law has also been adopted, in fact, it exists and now it’s so simple you can’t go picking mushrooms, berries, because if foresters meet you, they may require a permit as well as fishing is needed, and hunting a hunting ticket for fishing fishing fish means a permit and so on. that is, everything is regulated, otherwise it will not be under control. this is correct. here. and you in general, how are you? denis is friends with scandinavian cuisine. tell me. here, i look, yes, i am friends, and insofar as here, of course, i have some principles and some details of my energy kitchen activities apply i. guess

you and i have been friends for a long time, so it's normal. i have, well, there are a few moments that are in nordic cuisine. i love. and how would you describe this fashion trend, this scandinavian one. it seems to me that this is laconicism, you know, some kind of geometry. maybe even in a bowl. this is the right attitude towards the product, that is, the product has the highest value. the product itself is not how the cook works with it, not the techniques, the cook. yes, not the professionalism of povarskaya dominates. yes, and it is the product itself that dominates, that is, the taste of the product. you can even serve it raw, by the way, uh, scandinavian cuisine. here is the nordic one. it seems to me that they were exactly the pioneers in this, that is, to serve raw, that is, of course, there immediately literally from the sea to the table. that is , here is the minimum, this is all the cheese of action and and pestilence. and or sleep vikings even in those since those times

, yes, there was no time to rant. this is the correct attitude to the product. i really like how they work with marinades with smoking, that is, with salting, this is just the response word to the fashionable word fermentation. now there is nothing but fermentation. in fact, our familiar sauerkraut is cabbage, pickles, and so on, such other products, here, but in fact this is such a direct example when he arrived, by the way, here on an internship e to denmark in a new one in the same place also been. by the way , i worked there for about a month and a half. yes , this is still the twelfth year, i also know that klaus opened the noma together. yes, that is, he called 25-year-old chef zipi. and, of course, he then became, uh, a superstar superman, that is, a person and a chef who is guided by there, not only in his country. well

, all over the world, a-a noma restaurant. uh, it's been voted the world's top restaurant several times by fifty best. yes, it's got three stars. michelin and before that, of course , worthy and just, it seems to me, klaus, he was one of those who initiated this manifesto in the parent's kitchen, which then calmly cooks every day. uh, bread at home bakes. she herself is very cool people. he is a billionaire. yes, but he is such a simple person, that is, he does not get hung up on some of his goals there to earn money, but he also does useful things. he already has large offended plantations. africa is. they supply denmark very strongly in products in the winter with fresh herbs and vegetables from african soil, what is this about? a? i know that i read about myra. he, more precisely, he himself wrote a type of biography. he said that in the middle of the last century there, denmark, well. at least in his family he was fed

rather badly. that is, there were some canned food, some strange fats. here he says that at the age of 15 he weighed 95 kg. and when he went, then for an internship. he, in my opinion, was studying to be a dentist, or something, he went on an internship in france. so there, when he began to join, that's this suffering, yes, when he realized that in order to cook dinner. yes, you need to spend not half an hour, but 45 minutes there, yes you can cook such food from which you you end up with maximum enjoyment. i mean, you just get on with it, yes, yes, and he says, damn, this is so cool. well, the truth is, he then traveled a lot around spain and there was a soul and sargs he knew in vain. that is, he constantly returned with such mastodons and decided to do it on his basic products, then

he came back, and he made the number one restaurant, which is still considered unsurpassed. this standard is a certain standard now it is true, yes, therefore, when i got there initially. yes, i thought i was too french cuisine got there. by the way, i have a base, my primary, just the same french cuisine. and when i got there, it was so unusual for me that the food was served almost salty. well, that is, practically there salt is not used at all only in certain places. yes, and you eat, but it's real really natural product. i didn't understand that i was so used to these strong powerful aggressive tastes of french sauce and everything, and here such pure tastes. i think damn that something interesting people you know, but then i worked, i understood. and this philosophy sank more and more, and it opened up to me. why why are they doing this? it really is then for itself, at least you already know when you look into the eyes of a fish, as we did with you. this is cottage cheese on wheels. you already understand whether it is fresh

or so-so. i prepared a surprise for the 50th anniversary of the legendary film, which is about 7 o'clock, or rather, your clock is behind. again , we start some other treachery when all this should happen soon. crazy very interesting chief here do not rush, please.

this is a podcast of a chef on wheels, uh, i'm chef denis, chef vitaly tikhonov is next to me, and today we are discussing nordic scandinavian cuisine. in general, i think that this restaurant is no ma, which was opened by rene resepi and klaus mayer e. this is a restaurant located in copenhagen. this is a restaurant that is a kind of transcendent. that is , after they started doing it. eh, what they do. yes, they have there fermentation laboratory, many restaurants in different countries have begun to scoop. uh, some inspiration. yes, experience , yes, that is, all these here, it seems to me, are some kind of bark boards on which food is served, there are serving trends. this is all this is the same people the first thing we eat is

what attracts us through the eyes of visualization, and this, by the way, i noticed. that after renne rezipe with his fermentation chef released. uh, hippo fermenting this literally a few years in this lab, by the way, we happened to be there to visit all began to ferment something. to be honest, something will be picked up later , somewhere, you know, and the winged ones, inspired by enthusiasm, run there to ferment something and forget that you need to create a bunch of all sorts of conditions for this, of course. yes, there is our fermentation, all this is pickles there. this is all clear. it's all about salt. that's fermentation. it requires the presence of fungi, uh, bacteria and so on. here it is already more dangerous, because if you oversight somewhere, you will not complete it or redo it, on the contrary. here it is, maybe once lurking, such a fly in the ointment. barrels of honey. with this, you need to remove that it is dangerous, therefore. yes, i'm just saying that if

you take and eat food, where you need fermented foods. the first thing to ask in those conditions is how they literally prepared in order to understand for themselves whether it is possible to trust or not, but this is honestly said to harmless someone, because hmm this is important, because our body is not ready for such strong components . i will call them that, which may be present, which can cause some kind of irritation of the stomach and digestive system. if you don't check, you won't know. not what we eat. this is the most important point, too, there is, and i adhere to this. so you know? i love everything, this is a healthy lifestyle history, nutrition and so on, so yes, combined with energy cuisine, very great. i think, i think that this is probably just like asian japanese cuisine. yes, they are very close, because there is highlighted, just the same cult of the product and the ability to intersect contain and plus the dosage balance must be required. here many people think that northern cuisine should be more fatty and full of

energy due to the fact that it is cold there. the kitchen denies it, but more precisely, not even what it denies. she e talks about opposite things. for example , if you make some sauces, they are less concentrated, less fatty. that's right because the menu properly consists of a large number of dishes, but they are all in small portions, but if you take such top restaurants and many sometimes do not understand so many submissions. for what? why? and you are just loading yourself there, slowly starting yourself there, if you happen to be or happen. yes, at dinners like this, as a rule, even carbohydrates do not lend themselves at the very beginning, that is, bread is served in the middle. dinner. you start, as a rule, with protein, or with fiber and slowly. it's on the sly, can be mixed. or maybe, it’s divided like this, that you have protein in that collarbone, then you or there, let’s say carbohydrates, and then you already end up with fiber there at the end and so on, or some light fats. i just wanted to ask you, tell me, please, uh, you uh, well,

you have been working in moscow for a long time. well, relatively. eighth year, and i know for sure that you go to moscow restaurants. that's how you talk to the bosses. tell me, here is the nordic style and nordic cuisine. she is, uh, represented in some way. well, at least, at least in moscow, not in russia, yes, at least in moscow dachny, in some kind of state, how is it adapted, how is it adapted to a local consumer, to our languages, how i call? because hmm. if you cook pure scandinavian cuisine, they simply won't understand it, because it's so. well, let's say neutral taste. and moscow is so spoiled. well, in a good sense of the word , various strong flavors of asian, asian cuisine, caucasian, all the more so, and you understand that scandinavian food is not exactly what you have on your plate. this is what you have in your head, and now, it’s just very difficult

to present the guests with the purest product there, let’s say some kind of it. a plus, which is light visible, yes, you tried there put philosophy into history, but not always to the guest. it's clear in the language, you know? and that's why i say adapted scandinavian cuisine, even in my restaurant, and i adapt it. that is, i read what people want and would like to see. yes, but with a reading with a scandinavian touch, so to speak, yes, with a touch. eh, but using some moments that will be close e to the people who live here and understand approximately. yes, what is it for it to be revealed not only for me to explain on my fingers, and they are there well, yes, that is, when they started to eat, they realized that it was delicious, that they liked it. this is a useful pure product and e with a line, just in line with scandinavian readings. you can say that scandinavian cuisine is absolutely 100% by 120 intellectual cuisine. yes, even i completely agree with you in this sense precisely for this reason, it very often turns around. here, well, my

eyes are in my direction, that is, i need to tinker here. yes, i need to break down the products from how to apply it over so absolutely yes, because you need to have a conversation with the people who supply it to you, promise to supply you constantly walking-quality. same quality products. naturally yes. well, fortunately, recently even when you and i went, remember, we went to murmansk? yes, but they dived themselves, they caught these hedgehogs, because hedgehogs are brought in norway from the bodu, there, and so on , they bring hedgehogs from the north in a new one, they bring hedgehogs from norway, i don’t choose the best scallops, they bring them from the island of froya, also from norway but oddly enough, when i was there, and the pike perch, which we saw with you both in e, novgorod and pskov, was brought from lake peipsi into a gnome. so much so that you can be proud that our lake peipsi supplies the best restaurant in the world with fish. you know what i want to talk about? i know for sure

that this is such intellectual food. when it’s served in a restaurant, you can’t just serve it, you definitely need to explain it, you need to tell it, and this storytelling, which is now so popular. it seems to me that this is also an integral part of this nordic scandinavian cuisine was born, which , it seems to me, is in the form in which it now exists, just in the twelfth year. yes, i was really impressed that when all the chefs are there, there are already a lot of chefs, there are about 35-40 guests and for each guest there is about 1 decorated, quickly quickly. now he says, so everything is ready for the landing, and you take these dishes. yes, each one chef comes with one dish. and let's say a table of six people the cipher is suitable, someone is already adding sauces , and so on, and one person is already standing and talking about, firstly, he finds out what language is needed, and to communicate at the table, if,

for example, the japanese arrived, and always imagine there. in japan, there was and so on, they invite, then the chef who speaks this language tells him what he needs, well, tell him, because he, in principle, knows what he leaves there and they tell us the language that works in cuisine and restaurants. yes, and he, and this is a tribute to culture, that is, then they tell in their native language so that it can be seen that you also came to denmark and that’s how you came to denmark and you in your native language, because i also had a chance to work with russian guests at that moment, one day russian guests arrived and there were 12 people . they were in the vip room. there is in the room there was an old flu on the second floor and they run up to me, that he says there, he says, yours have arrived - he says. my job yes i say ok cheers! yes, that means they had service and every dish. i went out and told them in my own language in russian. uh, explained it to me and it was just fun. and after that, i just learned. here , work, probably, in such a key on this eh modes. uh, in order to explain

to the guests what for? why and not only where did it come from? who brought it there, who survived the juice there, where did these apples come from and so on? well, in general, this is a fun story. yes listen since we are talking about the fact that the kitchen of the restaurant of the mind employs 50 people. i would also like to note such a thing as a certain social organization, which is inherent here it's the nordic restaurants that uh make sure that the people who work in the kitchens, uh, and the restaurants are comfortable, but that's okay. i think i know exactly what you have in the restaurant approximately. yes, you in order for the chefs to work in your kitchen, firstly, our work cycle is twisted in such a way that the guys come to the workplace at 10-10-30 to open. uh, the kitchen begins to make preparations and at exactly 12:00. we open the doors for guests by this time , freshly baked bread of two uh types is already ready. we have there is. uh. the baker comes a little earlier

naturally, in order to have time to cook it. here we are, uh, starting the service. uh, we're open until 4:00 from 4:00. we turn off the service for food guests. they can also come and be located in the hall. but we are not serving food at this moment, you can order drinks, or if you managed to order before four, you already, well, for the reason that you have an object for this now. yes, we're having lunch. that's right. all the guys, just like all the other normal people want to eat in peace, and we have the team landed directly picked up at the tables. we don't have a private room where can we do this? therefore, everyone in clean normal uh clothes sit down. we have already prepared it personally, yes, and at 1:00 in the afternoon you can also eat soup separately, as a rule, and the second one is already for such a main course. we serve from 4 o’clock, and full-fledged bread is just there . the same goes, which is baked for guests, plus tea and coffee can be drunk . they reload like me

i call, that is, to the service for the evening, because you need to finish the workpiece, who needs to rest, and so on, and at 5:00. well, we still have an attachment. that is, it is, as it were, before 12:00 o'clock before the opening. we have a briefing. e, when we consider together with the waiter, what we have today , what is not even less, what is more, and so on, what will come, what is not on the foot and also in the evening by 5 o'clock at fifteen to ten. we have an evening briefing, we wish each other good service and we are already working until 22:30. we have uh last fence. uh, orders plus it's also very important that your teams develop. and so renn rezipe made history like the saturn night project they have it on saturdays after service at one o'clock. nights mostly initially, at the beginning of the week, five daredevils are selected who want to present their dishes, some inspired. here are the works in the new, and the inspirations of inspiration at the end of the week present their creations to the whole team one dish. they, uh, prepare all week long, agree with the chefs

at their stations what they can do study, being distracted from the main work, but there is a maximum of an hour and a half there. well, either how much they need, yes, or the night doesn't matter. yes, there are fanatics, they will actually work. and here it is at the end of the working week on saturday already, when everyone is tired and exhausted. at 1:00 am, when the kitchen is already washed out, everyone gathers in the lower kitchen, they say in the old one, but it was yes in the lower kitchen, and so those guys take turns giving out two or three dishes there. these are their creations and they try everything, they talk about inspiration, and so way they manifest themselves give. uh, the chef himself is present at the exit of the fantasy, and rene also comes to see some moments. they voice. this could be, uh, an analogue of some next season there , even in our restaurant they take as a basis to communicate with them. and that is, you get such a potential, there the chief takes some of your ideas there. yes, it's very cool. this is important and what am i doing? yes, i initially suggested that the guys at first they know everything there. so i realized that

sometimes you need to bring a little, let's say. so i set the date. i say so you agree. you agree, yes, well, that means that you give everything to such a creature, and they begin to quietly get creative. we try to change something we look, and they begin in this way they begin, but to release. hidden and squeezed, as i call potentials and talents absolutely right. yes, but you yourself never need to stop, you always need to work , e.g., inject new forces with the energy of such a magical kick to give. uh, you guys are there by this very you and yourself doing it by fact. yes, for development in order for new creative ideas to appear. here, and uh. it works very well in the aggregate the whole mechanism starts to buzz. and people. it's fun to come to work. they don't get up every morning. so, and again they say work, that's how i need it there today. it's marinated, you need to try it. and then the scallop was not so fried. we need to overcook it today. so they are already running to work. that is, well, as if with enthusiasm it's great, well, plus, of

course, you try to come up with some kind of awards, so that people have some kind of extra, a penny there due to some kind of additional events, when people order, because guests come, because they like the food. they begin to ask you can not order in your chefs. there we have a private event and so on and so forth begins the cellar, which does not hesitate to go out somewhere. and this is what spurs on and just the same it works. e for everyone, as well as for the employer is positive, and for the boss for your colleagues. uh, the same waiter guys. i need to forget because they see how things move. for them, too, this is a potential, how we work, we are their penny, because the more cool things we do. they, too, the more they earn. after all, first of all, no matter how you twist it, the guests come to the kitchen, so, and, accordingly, feel good, so the guys who work in the hall should be an integral part of them just the same. here, uh, united in a clip with cooks, and often. i know, unfortunately, since then. yes, but not everywhere cooks

friendly with the audience. unfortunately, that's why there are some skirmishes. these are the points that need to be revisited. i think, of course, that's it, and it's just the same then it works. powerfully listen to vitalik, i also wanted to know what to ask you, surely you know this rener zeppe, announced that in 2024 he will close his noma restaurant or , let's say, maybe honestly, because it closes, but will reopen now the restaurant mind 2:0 will be 3:0, but in general, in principle, he stated that in the form in which the restaurant exists now it will no longer exist. that is, in 2024. it turns out, in a year. this restaurant will close and maybe i guess. it will be more. that's how we are now with you to drag you. and it will be already they are so fanatic, they get high from discoveries, because they, uh, want everything new. and this is not

always possible, let's say, do it quickly the way you start. you need to skate this season. and they already have the next story on the way, but it’s impossible to change so quickly. and that's it, most likely, probably, i would like, as i suppose , to innovate and just the same, it was possible to use them with benefit for everyone else and his other restaurateurs, the chef guys, could somehow use this also new. here are the developments. here, here i have, for example, i don’t have a laboratory. i think you probably also have to do some things directly, and engage in the discoveries of people of those who could be kept, and they will figuratively, where to do it for us. i think so, and it will be possible to use, because that's just me, well, after equal announced that he was closing his restaurant. here, uh, there were a lot of discussions on this topic and one of them is devoted to the fact that here due to the fact that our restaurant is closing. this seems to indicate that haute cuisine is in decline. no, i mean, i don't

think so. i don't think so, i won't share it. this opinion i will explain why there are waves. it's like a stock on the stock exchange. today they are at their peak, then they go down a little, but still you want to say, if you personally pay attention to giants, they will still go up. they are , after all, grants, and therefore this is not a sunset of haute cuisine. i consider this a rethinking of his personality. you understand, yes, he is a powerful leader, but there are many other people in our field who are no less important in contributing to haute cuisine and those people who love it appreciate everything the way you and i do, even if you don’t even look at us like chefs, but just fans of the fact that you can taste the plates. well, you imagine yourself that you will come to a restaurant. and they’ll give you a simple one there, they’ll say, that’s all, it's no longer a trend. here's what i used to eat tried, as it were not. it's all good, let's not. we are hard-wired people to do. that's just how you are. well, yes, you will feel sad, there were times and

then you will go anyway, because you will cook. eh, whatever you want. i'm 100% sure, and i'm the same, so i don't think haute cuisine is going anywhere. it may be only slightly, so to speak, it still emerges, whatever one may say, i correctly understand what you think. what is this restaurant of the mind waiting for him? the same take into account that the restaurant terran adria at one time, elbuli, yes, which he closed and eventually made of it a kind of laboratory, nothing is eternal. denis i have already convinced myself of this life and the driver. e rene his partner klaus as you and i talked. they have their own vision of some kind against the background of these actions of movements. and i think that there will be something new and interesting, but at a new stage. i believe that despite the fact that the renerodzepi restaurant closes in 2024. uh, scandinavian cuisine, nordic cuisine, she 's not going anywhere. she was so popular so it will remain and we will

walk with pleasure. e to these restaurants and emphasized last. uh, our culinary olympiad means the culinary gold tanks, with which he was about to go to copper. not well, there are some results again denmark norway no? yes, why? hungary, in my opinion, i will explain why yes , because a few years ago, about five. yes, there or six, when they began to strive for the top, which the government did. they supported the culinary history at the state level. they hired someone about asmus coffee, yeah known to us, yes, who also works from a three-star restaurant in copenhagen , the only person in the world who has 300 turkish gold dollars, and they are their coaches, just the same. uh, they hired such people who are powerfully versed in this part of the structure of the system in general and trained the people of hungary so the guys determined there , too, because their abortion is strong, it’s such an olympics, the athletes there have their own selection, and they chose the guys who can carry it on to pass on and no longer fall off the bar, that is, hungary last times

always in the top, because they, as they say, got in touch with the guys, who are already in the tops a long time ago in norway there is a powerful yuzovsky institute, and just the fish institute, where salmon is still studied salmon from its general quality and so further. they spend crazy money. after all, if the chef is taken to competitions, then at the state level they pay him a salary at the expense of this institute so that he prepares for competitions. swede, for example, the time before last. he spent 163 days to complete the dish from a to z. 163 days of your life to spend on each daily workout from morning to evening. the training goes there from 6:00 in the morning, probably starts to prepare to start and finish and then analyze what you did today in order to speak clearly. that's why the scandinavians are very heavily occupied. this bar, even france, was pushed aside, in my opinion, by the fifth or they are sixth. now the french this time were a girl. there was yours, and norway again and the danes emphasized that they

bring every detail to the devil, that, well, it would be very expensive to watch any and , accordingly, you can take examples from them. they are at the level on their inner mental level, they live by this, when they first came to norva in a restaurant to me there, so, the boss says, so today we will have an important, traditional meal there. these are boiled potatoes. this is where the pincho is needed. i say, it’s clear that it’s good and the potatoes, he says, i’ll definitely boil them for a couple. i say well boiled. he says come on. i say serve, i put all the potatoes in a bowl. hmm something empty. potatoes, also dill. need oil. i cut myself there and sprinkled this thing. he comes in. oh no, he says, let's urgently redo it so no. they didn't eat like that there 40 years ago. they want to see it like this now, because there grandparents came from scandinavian ones. and if i saw them now on this potato mass with dill, that would be enough. yes, it's simple, that is, you can't step left or right. and this is what i remembered, that if

you need to do this, then you need to do this. you don't have to come up with anything on your own. where it shouldn't be. look, it's really cool that you and i had the opportunity to talk about this. yes, the cuisine and nordic in general is popular, but few people? you know to talk about it for a very long time. it's actually very good that we talked about this today, and i hope that we will have a chance to continue. here today we are number one today episode one. yes, there is one episode today. wait. wait for the second but vitalik and i we say goodbye to you. this was a podcast on funnel wheels. all the best. all the best friends, meetings for now. 1 2 beautiful,

how do you like the subway, you are just not a gust of wind, you are almost two meters tall. let's dance with you, or something, now i miss school all the time. you will be my wife, they will be yours

. let's be my manya to find your maternity hospital with you to roam the world to move, only we will have a leg to meet. let's go spinning the planet shoulders or two touching each other

otpechatsya, escaping. you will be my manuela science, i'm your bolivar simon

friends, hello this is not the format in the studio of my lovely co-host karina cross. valya karnaval behind me is a gypsy band. my name is anton lavrentyev and we are glad that you are with us today, dear friends. we have amazing guests today. i want to tell you that they wrote the soundtrack for my favorite movie. yes, what about the soundtrack, they wrote a huge number of hits, under which i bring down dance and