delicious as at home, the basis of lorenzin's cuisine is the family recipes of christian chef in the third generation with his secrets. he willingly shares in television programs at master classes and gastronomic festivals. the most important rule in the kitchen is respect for the food, if you respect the food, then he gives you his results. christian loren, the son of tradition and corruption, guys. i'm in a hurry. i have to go for my friend and colleague. anton quiet we are waiting for big adventures. anton is quiet i am anton is a quiet chef of the restaurant welcome to the house of tastes anton was an intern at michelin restaurants in denmark france switzerland worked in the best restaurants in moscow nizhny novgorod vladivostok our cuisine

is a mix of european traditions in the first place. this is a first-class product with a combination of color, texture and output - these are emotions back in vladivostok anton became the owner of a bronze palm branch of the restaurant business in my kitchen, the main love, love for the product, love for the guests. it's the most important. what roast do you make anton is proud that he studied with great chefs. anatoly kom and adrian ketlas after such a school, he is ready for any exams. this dish is complete. reflects our philosophy. now anton is the head of two moscow restaurants aq kitchen and a raptorg, and both restaurants were marked by the michelin guide in 2022 anton quiet emotions and love

early in the morning anton christian left the capital along the m7 highway to their destination 670 km, and they go to cheboksary well, we left moscow without traffic jams? consider yourself lucky. well, yes, now we’re going to the side, chuvashia, let’s see that there is a city located on the volga, which means there are a lot of fresh cool river fish. we need just go to the market and see how the products are, and then we will invent there. what to do next? excellent, and you cooked them before this futrak. at least not ready at all. i don't even know how to organize this process, but i think this place will work it out with you. we are going to places where we have not been, we do not know what products have never been cooked in footraks. why not? look, there's always a first time in life where we're going, man. yes, it is a republic located. in general, it

has always been a place where the slavic turkic and finno-ugric worlds meet. now more than 100 peoples live on the territory of the republic. we arrived in cheboksary yes , the feeling is excellent, we are waiting for a lot of tasting excursions. to restaurants. one must definitely sit the market to get to know the people and learn their history. i really want to go. come in spring and summer, a favorite vacation spot for citizens, the square named after konstantin ivanov, it is located near the volga itself, it offers a very beautiful view of the river. here the chefs met discounts. we are in the sphere of konstantin ivanov, you know who konstantin is, i don’t know at all, this is our famous poet author of a poem on a spinner about love. yes, nars, that was the name of the girl and more satisfying that was the name

of the young man more than twenty languages ​​translated the poem narskie zoy embankment, of course, it’s chic, it’s not in vain that we put the footrak on moskovsky embankment. this is the longest embankment, 5.850 m . well, this is the first time i see such a width, this cheboksary reservoir was formed due to the construction of a dam. a little higher than the city, cheboksary, there is the widest place and there are about a hundred small islands. there must be great fishing on this little island. i also like to relax on the island for 2-3 days with a tent and catch fish there through the longest light tunnel, we were left with our patron mother. this is a collective image of the woman's mother, which is installed in a national costume on her head. she already pu

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

generation to generation, women embroidered patterns , shaping a certain destiny, not a history of a kind here, our art critics have managed some of the signs. well, of course, having betrayed, maybe decipher their interpretation. which sign do you like? i suggest you choose the signs for some reason, this one draws christian to you the most, but changes, well, kiss the palm signs you like. make a wish. i hope it comes true. after the tour, the chef went to have lunch in a restaurant, citizens vacationing here can taste the chuvashia. happy to welcome you to our republic and our republic sedan put its hospitality as well the national drink is beer, in our case it is non-alcoholic, we brew it at our own

brewery. and i would also like to give you flat cakes, national according to shalun they are called with wheat cake. this is our crispy fish avocado apple - this is a tortilla. went with malt with beef patty. what herbs do you add? here we go, the price of a sunflower and local grass. we call heart. and so in russian. you know, i read a lot about naughty and i had an idea to make her sweet. i don't know how appropriate this is. with national dishes. we try not to deviate from the canons. that is, we can bring something of our own, but there must be a canon, so it gives a very tasty feeling of natural products right there. tell me please what a wonderful summer story this is a salad of local products pumpkin, baked on fire radish green peas green peas raspberry sauce cream cheese mousse with boiled condensed milk and simmered milk hmm pumpkin from fire, yes, this is the best the best that could be

done with cycles. are you serving this like a salad? yes, it's a salad, because it could be a wonderful dessert. you know, because it's not very salty and slightly sweet, and pumpkin is very suitable, as are raspberries. and this cheese. musa is like a cheesecake. almost. it's very cool. well done, this is our national shurpe soup. do not confuse, shurpa. there's lamb in the prison. we do it for 2 days, that is, we are a day and a half. only after we cook the broth, we change the bones two or three times, well done, so that we persuade him to be a dense thick and such a tart husband. i believe he cooks housewives at home such or such. restaurant stories this home would even become such a story, after all , my village brew is simple, it is understandable, well done thank you for this. this is very pleasing. i think that we are just a voskidak with local local products and sausage, poldmamash, a traditional sausage that does the same on

big holidays, here we get mashed potatoes with the addition. hearts. creamy smokes mushroom, mousse and borodino cat for fat content. eh, something is added there. no. here it is very urgent super. i really like it. this combination of beef together. this is very cool. i thank you for this tasting, you have a wonderful philosophy. we will really like that you want to present at all to people who are vintage you do, here is such a thing. it is very felt that the products are fresh, everything is of high quality. eh, with heart. it's very much thick. thank you thank you chuvash food turned out to be very satisfying, in order to lose the calories the chefs decided to go in for wakeboarding, this sport is gaining popularity last year.

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

above the water. yes, your task is to immediately get up on the sly. great, great. hold on hold on now you go back, turn around, handsome super bravo stops get ready to turn around. so let's steer a little, go left to right. now i'll try. come on, try it. you are doing very well. now i will be there.

well, how great. look like a fool, come on i'm with you. oh cool, come on, slowly, start and straighten your arms. great, let's go.

5 minutes on the winch replaces 50 barbell presses, and we really go. right now it was cool now everything is correct. come on, jump, come on. well, how does it feel? opa about the guy well done thank you i would even bet you are the coolest release me

music strelna way star season premiere coming soon on first burgers are so delicious and the right sauce is important here. ketchup makeev recommend

160 years of engineering tradition cooperation of the world's leading constructors and designers millions of kilometers of reliability everything, this is a new chan eodo plus. meet official changan dealers for more than just a car. there are things that only you can do. the rest will be delivered, share your business with yandex.goal favorite tv shows of the first channel right now on kinopoisk major trigger on the road you will recount

kinopoisk online cinema number one less chemicals, cough pills rinival. switch the vtb supercard to vtb and everything will work out. buy on megamarket with discounts and cashback, for example, a set of sketch markers for only 399 rubles. megamarket eternal profit engine. maybe the cinema is not only the internet for free. and

the herbarium in the kindergarten will not collect itself, home internet and cinema for 3 months for free, connect to school with goods for creativity from leo plasticine pencils bright colors ask in the shops of your city. and this is a bezhichka with sesame seeds, two cutlets with onions, a special cheese sauce, lettuce and cucumbers, a legendary look. this is the number one burger. meat grinder cuts meat for him pastorian style adds fragrant spices and languishes tears in the oven for special juiciness and taste of the old farm really tasty, concrete. we

check employers and mark them. choose a job confidently. grandmother still gingerbread is not enough for a child a free tinkoff junior card and transfer money at any time. dima is a good person from my school, i'll have to wait a bit. if i tell you my terrible secret, will you turn me in? after the wake , the forces remained only for the cultural program chef and went to the ethnographic park. various museums are located here gorodische trading

rows of folk crafts on the territory of our of the ethnographic complex there is a museum of the suvara of the bulgar culture, the sulara are the ancestors of the chuvash people, who are the suaras, the suvar kingdom is born in the 5th century ad, the fore-caucasus, someone goes here to the region of the present, the chuvashs , a state is organized here in the volga bulgaria and a caste of warriors is created to defend territory and borders on an equal footing with men, fight and women were strong dexterous outriggers. how many years ago? it was the thirteenth century after the middle of the thirteenth century in volga bulgaria. little is known about all this the territory is already part of the golden horde ; scattered tribes scatter through the surrounding forests. and part of the tribes goes here and is engaged in the restoration of the economy. what they do basically, these are carpenters . the carpenter does everything from weaving bast shoes. try to wear these we used to have

venice problems with the water in the canal. yes, it rises, so women dressed in such things so as not to get wet. clothing in the kitchen. he's so normal, right? what is this watch machine and he weaves the ropes of the bast is peeled off from the linden is dried is driven away through this machine, small ropes are obtained. this is our job for men. what women do, a chuvash girl sews from the age of 5, from the age of 10 she embroiders them by the age of 15 she is ready. here is such a chest with a dowry, somewhere. she marries him, of course, really, yes, chuvash embroidery has 40 types of stitches, each of which means something and you already know these designations. a chuvash girl begins to embroider everything. these are dresses. she must embroider, and in order to be ready for marriage, you can see

the traditional chuvash wedding, noticing enviable italian fiance. kristina , the participants of the performance immediately took it into circulation, it turned out to be a chuvash wedding. consists of contrasts at the beginning of the steward invites guests to have fun cool. i don't understand well. well, where is the wife, then you will be an excited bride, she is crying and complaining about the money-monger. no, it's still okay, it's okay. after the blessing of the parents, the couple goes around the table three times, and the groom, as the new head of the family, hits the floor behind the bride three times with a whip, and the fun begins again. ate to all of you. we eat. ben is worse than most malar.

super cool and in the park you can learn the science of making amulets. here is for the manufacture of the amulet. these are the stripes, this is not a tree. this is a unique material called birch bark. we place the bracelet in front of us. this is how we apply the most important amulet to this place. choose from these characters. you like the most and put it on the shore. well, choose for each other, and we chose, and i chose from evil forces to protect. well done , we use dies for this, dies, we take them in our hands with a cam with all fingers we do, one square, we press from above yeah and a little lower, we do the second. amazing. so come on, i won't be for

each other too. it seems. to health. you can continue to draw further. just a healthy home. now we can move on to the design of the rest of the space. look, you can randomly fill. and you can fill in between these strokes. so i think it worked out really well. and now the most interesting moment of our creativity is the trick, we take a flat birch bark strip , lower the boiling water, and hop. yes already ready opa's bracelet and the second bracelet is ready, and while it is warm. you can already put it on your hand. this is so cool. thank you very much

. very interesting. and it calms even a little bit, you know, i will probably seem like my daughter, because she loves bracelets very much. i am glad that you liked cheboksary, you will definitely return to the volga , it attracts, like magnit , yachting is developed in the city, despite the cold windy weather, the chefs, we decided to take a boat trip. i will sail you in the format races we will learn and get acquainted with sailing and with our wonderful nature. so i'm taking christina you come with me anton we have yacht number 213 today and i think he will be happy for us to get in and out. we under motorim sails are put further. we have already prepared everything further. we'll tell you. what ropes to pull and how will it all happen? all tasks will be distributed, someone is determined to watch something today.

you will help me with the control of the sails, and anya with the turns. and when changing gauss will also help us on maneuvers taken by anton this is the main pair . it will also need to be moved. this red rope is responsible for this one, we control the sail with the help of this sheet. that is, when you let go, you remove the thrust, you know the analogue of gas in a car. that is, you pull up and add speed to the turn. and you move here. you will need to remove it from the stopper and it turns out in the process, when this sail itself flies you pull it from this side. that is, right here. let's change and turn around. let's.

i lived in the far east for 2 years, but for some reason i didn’t manage to work on a yacht there. although there, too, it is developed enough you can do it. i think you should take up yachting. thanks, thanks. i will come to you. in summer. i will leave you. now i relax, i want to enjoy it there. oh. well, i myself will do the circle that we have already done, of course, they are just

5 minutes behind. we won won amateurs chefs breathed in the volga wind and completely imbued with the chuvash spirit. it's time to create recipes, the local market is already waiting. well , friend, here we are with you got to the market. are you already thinking, yeah, that you'll be ready? so i didn't come up with anything. i think we should walk around the market and see what is there. and you have what we are on the volga so you need to take some. now we need spinach, because i want to stuff homemade cannelloni with spinach and, well, local fish, probably here, probably, lyosha, i don’t know, we’ll see, good afternoon. hello me i need the freshest spinach. can be beautiful

very good. well, great. how many you make, four five, bunches i'll take another bunch of basil, goodbye. hello , listen, i was told that sleep can be found here. is this a quantum? hello hello , i have never tried it. maybe even one leaf. nakroty it looks like how much the whole bag will cost oh that's a good story. i take four packages from you. oh cool very tasty light. let's take, thank you come again. thank you very much. you come to us for the final. okay, we'll be waiting you fresh fish - it's just stuffed,

probably, huh? just look, your pike perch is fresh and good. this is this. and this is three. i need salted pistachios. you can try. of course you can. a little bit thank you goodbye. i see you, the pork is here. yes, pork is lamb. yes, fresh beef. yes, what is it? i think we should go to that girl over there. hello do you have beef. you are the only one here for some reason there is no one, chilled never ice cream. yes, i understand, so i can

take it. all thank you very much. here now we are looking for a very good village eggs, we need the yolk to be orange, because we will cook with this. good afternoon. so i need a very good fresh freshest egg yolk orange. yes if not do i come back. yes, i need 60 pieces then. ok, thank you. thank you. come again, goodbye. thank you chefs will make preparations for tomorrow's battle and dine in the restaurant more than meat. here, a gastronomic set of chuvash dishes was prepared for them. guys, good afternoon. hi alex hi, have you arrived? take a seat. what's the beauty on the plates? this is a salad mix of pakhcha, lettuce, weighed sour cream, poached egg , green herb butter and cucumber, the presentation

is super, well done, and all your dishes look like this, but we try. yes, it's very interesting. story. see the eggs in a row, perfectly cooked, the cucumbers are crunchy and the leaves give a freshness that connects all these elements. it's cool that the next dish of our set is shurpul soup with milk-based fish stew and dried dried fish. that there, the chuvashs salted the fish and thus prepared it for the winter. it's very interesting to see old traditional dishes in such an interpretation of such a presentation. it's very beautiful. yes, yes, it reminds me a little, this finnish fish soup is delicious, of course i really like it. yes, the combination is there, well, creamy carrots are delicious. and what kind of fish is the sabre fish, which she chuvashivated. it was in the volga in ancient times that a bag of salted fish was exchanged for a bag of potatoes. here, that is , someone harvested fish, someone was engaged in agriculture, and then barter took place. yes i

i think that thanks to this, including this soup appeared. this is delicious. the chuvash table is impossible without a doll. i'm ready with a day and half a day oleg please tell me how to eat correctly cut off the top cover of the pie to put it next to it and already eat the filling itself. thank you, this is definitely my favorite. and besides me, the combination of porvutska is perfect. i really liked the text. agree. well, now they should not start working with anton. i see you have a wonderful kitchen. yes, and poured out do not come back and you can help us. yes blank. yes, of course, i will show you everything and help you. chef well, what are you going to cook , i'll tell you i'll twist a real italian connelly only with local products, i went to a russian dish everyone's favorite potatoes, meat mushrooms, well, in my reading

it's cool. now i take it here and will divide it into two fillets without skin, then bakes in a set. it turned out clean meat and skin in order to marinate our pinks we need pepper olive oil butter ghee a little cilantro, chili pepper and garlic. well , in short, marina, yes, and what time will you be? i i think we will start here for 2-3 hours. yes. and you have other plans after the marinade. we will burn it on an open fire and then cook for another 3 hours at a very low temperature. well , first rinse with cold water. fine? yes , these pistachios, well, we clean about 1/3 and that's it. we are great here. there will be two spinach and pike perch for a month. i want to show you one life hack with mushrooms. how to clean it so that it is less waste, while it is still frozen with the tip of a knife, we pass over

the mushroom and remove the skin. if doing this when you are completely defrosted, the waste will be very large mushrooms, ready. we boiled them for a couple of minutes. now let's cut. it is not completely boiled medium, and tomorrow we will fry the futraks. the yolks were separated from the crayons. now we will add flour, wheat will knead the dough. here we have 900 g of yolk. so it means 900 g of wheat flour and 457 more. let's so we'll make the dough. we will need to wash off the potatoes for thickening, this will be a natural thickener and a little water in which porcini mushrooms were boiled. all this was punched at high speeds in a bowl until such a creamy texture. when it's ready, i 'll season with olive oil, salt and pepper, then three cloves of garlic and take a basil leaf , toss and bake at 200 °, about 7-8

minutes likes. we created potatoes, now we will burn them to give a strong taste to the fire, you don’t need to burn them either, otherwise it will be slightly bitter. here are my dough guys ready, now we are making minced meat with spinach. pike perch recota and stuff these wonderful future tubes, which i will serve tomorrow. well on at this point, my preparation is almost ready and we are only stuffing the caneloons and tomorrow we will bake. and you have anton as only rosby left, 40 45 minutes. well then, great oleg and thank you very much for helping us a lot, for giving your kitchen at our disposal. we invite you. tomorrow for the event. we are waiting for you, please come by all means. thanks a lot. thank you. oleg is good, everyone is a team, guys. thanks everyone.

thank you ura ketchup maheev i recommend you understand, just no one needs a stone, they need an ideal it is necessary to tie up with this case with prey, where is the money plast premiere. look after the program time engineering traditions 160 years long cooperation of the world's leading designers and designers millions of kilometers of reliability everything, this is the new chan ardo plus. meet official chan dealers for more than just a free credit card car, pay the first of august and get free service forever. vlad a4 presents, well, are you ready?

let's go next. hooray, i won and millions of other prizes in mobile magnet application. download magnet app. register checks. play and win prizes every day cashback at legendary restaurants. by premium -class taxi, as well as access to business lounges with the supreme world premium card buy at megamarket with discounts and cashback, for example, an oclean indurance electric toothbrush for only 990 rubles. megamarket perpetual motion machine benefits rent an apartment at a bargain price. why choose between what to buy, when you can take a loan from the bank's post office and buy everything. 4% per annum from service and guaranteed

rate come in for money mail bank purchases fix price even more profitable save, here and now special prices on a fixed card, a free vtb super credit card is 200 days without interest on everything and 20% cashback go to vtb and everything will turn out on the weekend to neighboring cities russia cinema 1tv represents leaving the russian embassy recognize this woman.

well something is a movie one tv presents, what 's going on in the port. drug smugglers committed suicide for

what? do you touch turns or not? cinema one tv presents vertinsky where are your things? no? i don't have any things. challenge the last days. of course, you can then watch it on the computer monitor in your phone. or on

tv but it's not that time to see the call, the way it should be seen. on a huge screen with amazing we call you to the cinema. to spend the last evening in cheboksary. hello, good afternoon. hello dear guests, i am glad to welcome you to the chuvash bath and by tradition. we meet you with a ladle of kvass. check it out. thank you for the tasty short, i'll tell you about flash drives. we have in our language it is called muncha, the thing is that we live next to the mari tatars, russians for 1,000 years. we are already intertwined. everything, it's

something like doing something. well, separately, there is also the fact that we have preserved a lot , for example, the fact that some couples give a wish for good saved pages means yes, and now we invite you to wash off the dust of the roads in your soul and go for a steam bath. oh, right now , we need energy for tomorrow. now we will give a nominal steam heat, which will now rise from the oven, you will be just for you anton, i’m giving you peasants, i ’m giving you anton’s health ol’ well, this is the best thing that could happen at the end of this day, yes, just a dying region of energy for tomorrow. light and order are a disease for you, the guys that went under the bench, so that how cool the paws become, like clear

water, to clean it began. today, you and i will definitely sleep as a child on purpose. oh wow so nice. traditionally, we drink tea after the bath. how are you feeling? i don't feel myself, only the soul, pure just after harvesting is what you need what do you need before the final, right? the next morning , the chefs are preparing for the battle in their food truck . anton thank you

. thank you. you are hungry, we will play. today. i bought potatoes, mushrooms, better local beef at the market and called this dish hearty snot. guys, i'm cooking for you today. authentic caneloli, stuffed pasta with stuffed tubes, pike perch, local spinach, bechamel and pistachios. i called it here han.

we did great on the boats. and now we want to see how you are doing in the kitchen. i so glad we didn't, honestly. chef hello, how did you manage, we ate in your restaurant, we liked it. i hope you also like what we have prepared. bon appetit. hello volodya. were you able to infiltrate the local flavor with local products? as you are they generally for you with all my heart and soul bon appetit. m, to be honest, the first time i grew up here , let's say i really liked it, but the second dish was an interesting performance for the first time i ate in a dish, onions. we usually plant him, but here he is already cooked master culinary left the fish as

it is, that is, did not overdo it with spices and salt. she's so natural, it's like a restaurant here. marvelous. how seemingly simple products are uniquely combined with each other. it would seem that this is potatoes and meat, but the sauce really adds spice and uniqueness to this dish. here is our dish. i hope from this, where you won't cry. bon appetit. i wanted to say that you have incredible energy, i really want to try it. your dish. and i'm really looking forward to you once again came there, thank you very much. it's very nice, really. so so christina is to you exactly now. these are two votes for me at once. i already know how to say it, my friend. i really love spinach. and how would

the rolls conquer, my heart, the second course is also excellent meat in texture. very pleasant and very interesting serving . i can only really make dumpling soup out of serde. i didn't know what to add to the sauce. i really liked pike perch with rekota pretty interesting composition and all. this is in a thin dough, which still emphasizes the mushrooms on top. it was super. everything was very tasty, great simply cannellone. i really liked the feel of the professional hand of the splitter was excellent. just a very soft delicious taste. hit 100%. i will definitely take it into service. this is a big thank you sergey eat all my life. well, what could you cook among you? i'm the first time karna, i'll now look for recipes for your dishes, well, i've never eaten like this. after such food needs to be priced higher. but this is exactly.

this is exactly how much 25 rubles. yes. each dish has its own character in one dish, morel. it was gently enveloping, and in another case, the flu was crispy. they are different, but at the same time they are both balanced and you can’t understand which you like it more or i really liked it. yes? well, pike perch is something delicious, something not repeatable. thanks thank you very much. if we are ready to vote, we take these magnets and either pike perch or colored ones. let's, let's zander thoughts mediterranean sea. anton look better i really liked the day. what did you like? for taste and

texture, i choose hearty. i choose a gentle creamy pike perch. let's go i have 20 votes. thank you i was lucky, a little more i have 21 cities and mood. we are very with anton grateful and will definitely return here. thank you so today in cheboksary flush

fought zander defeated anton well anton is real these snakes in cheboksary were wonderful this is the best time i have had in 3 years honestly, we skated at the exit, the market people. we have such a city. let's stick, come on and you'll reach here. ok? okay then, let's be the first to stick it on the bottom. come on everything. oli m