the local knows, can you imagine and it's all here in almaty new northern cuisine hello everyone. my name is aleksey alekseev i am a chef, owner of a futurist restaurant welcome to the kitchen of the future behind alexey are internships and work as a chef in michelin-starred restaurants in barcelona, ​​helsinki , copenhagen and madrid and in 2022, alekseev became a restaurateur himself. in

the futurist restaurant we do not cook classic dishes, we rethink the classics and cooking in the future alekseev is the author of unique tasting sets their philosophy is noted white guide experts. nordic from this chef is a synthesis of the author's gastronomy of architecture and modern painting. alexey alexey the future is already today. well friends, finally, my old friend larus and i are going on a trip to the southern urals, it will be incredibly, deliciously interesting and informative. marina na chef marusya absolute expert of caucasian cuisine i am marina naumova chef marusya co-owner and brand chef of restaurants chef marusya his almond cafe welcome hospitable georgia in the center of

st. petersburg native georgia marina brought the gold medal of the world culinary championship in 2008 moved to st. petersburg and easily conquered them, which will keep history and traditions. naumova is a nominee for the competition uetu, whit, chef 2018, and khinkali of her almond restaurants. cafes in 2017 were recognized as the best georgian cuisine in the northern capital. home appetizing large i always say a big piece of mouth rejoices at the time of collecting unusual eyeglass frames and magical seasonings. masha and so collect me on the road. you know what i can never do without any journey. and this, of course, is a set of my spices, these seasonings are the basis

of my love potion for all guests of marina on naumova history and traditions. today , in our program, the cuisines of the north and the south have come together . representatives of two different culinary schools are going directly to the center of the eurasian mainland, the city of chelyabinsk, which will become the field of their gastronomic battle. as you can see, chelyabinsk is so harsh, but i, frankly, at the moment. i don't see anything like it. i see beautiful landscapes. i don't even know yet what he doesn't expect. i think that we will definitely find something to cook from. well , we'll go to the market and see. i think there must be some interesting local experts here. i think the fish here are amazing. that's how many reservoirs pass. well, if i find some lake, i 'll definitely swim. will depend, wait for us

we see, chelyabinsk the beginning of the trans siberian railway gate to siberia from here the endless asian expanses of russia open svetlana hello, alexei welcome to the capital of the southern urals city of chelyabinsk we are a camel. yes yes me times ancient trade routes passed here and it was possible to meet a camel on the streets much more often than to see a car. in what year was the city formed? tell us the date of the founding of the city, we officially consider it, september 13, 1736, our fortress was built, around which the city grows for a long time 20,000 people, well, everything changes in the 19th century, when

the first train arrives at the chelyabinsk station the next stage in the life of our city is the construction of a plant. people come here to work and the city is slowly becoming millionaire. well, in addition, the city has become very touristy in the last year and the most favorite vacation spot for citizens is the new embankment. and now we will take a walk along it. paradise will be eaten like the youth are all bright and interesting, but we are so hungry to give away something that we are puffed up here, we're getting drunk. yes, spiders give my food, we have a lot of tasty hunchback here, we’ll buy it just like that , real severe chelyabinsk men talk. how do you, for example, drink. soup, eat a glass, i can’t imagine nibbling, i have my own glasses, please. i will eat with useful to you, and he will stand straight while we eat soups. or, after all, soup. it will be in our hands. it will be in your hands and will hold for at least 30 minutes. listen

, i taste better. i already see you texture. look what. uh-huh wow so much cheese. come on well, unusually unusual, and so for chelyabinsk ura having a snack with glasses chef go to the state historical museum of the southern urals this summer. it celebrated its centenary, the annual museum implements more than 100 projects and is the largest cultural and educational center of the region. we are with you. in the most important museum in our region. well, now we are standing in front of the shop. we have had our own porcelain dishes since 1963 . this is the famous south ural porcelain factory for every south

ural family, including me, who also have two , three, or even more sets and the south ural factory, which will soon become antiques. i think yes. yes, it will be possible not just to earn money already now in the thirteenth year, frames have circled the whole world. fell into a meteorite. and now he is here with us the most interesting thing is that it was like yesterday and on the internet there were a lot of videos with a dvr where a meteorite fell, and people. they just searched the visor and drove on as if nothing had happened. but, in principle, it seems to be big, but it seems to be not very much, or it was even larger and crumbled while flying. it was a whole meteor shower, part of, uh, the body was burned when the sun entered the meteorite to touch it just for you as an exception. of course, we are dangerous for him, as we are carriers of microbes, what can they do microbes contribute to its faster destruction, and therefore we very interestingly allow you to touch very rarely and only with

gloves. i'm ready. i'm ready too. i guess lived. how does the feeling feel good? well, i'll follow our signature dumplings while you eat. i will tell you a story about them in the sixty-eighth year. we won a gold medal at vdnkh in moscow. and what do we have in our branded dumplings, we mold these dumplings by hand and add one gram of butter to each dumpling. and here what is it? this is our signature melon eye garlic vinegar sauce, you'll be tasting for 36 hours, of course it's amazing. here is the exclusive of our restaurant dumplings with a bear, in general i like game

with this sauce. please try chilled water so that it is not frozen. well, the dumplings themselves you freeze, of course, these are the best dumplings i have ever eaten. and, how do you like sauce sauce, i think it is balanced and most of all i liked the presence of salt, because it can be undersalted or vice versa, oversalted is actually my favorite dumplings ural and dumplings with a scythe. i would,

of course, for the first place in space any of you would like. oh yes, yes, everything would be in a different area. memory for a friend, but that's enough, but the song let's now discuss the movie with overpowered. i just sobbed half the movie. no, nothing but a stage and behind a glowing rocket the next day. after my speech , i saw how she took off into the sky and it was so exciting and scary to look ahead with knowledge on the big screens in the rollback today on the first and always on one tv.ru. i'll cook the meat.

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agreed for three months. that's all free to science since childhood. enter scientific specialties per annum. yeah , they're all the same, it's not clear how to choose, dear. and how did you choose? i chose the most advanced, and i chose the one that was always there. this is the pearl among them lake, turgoyak water. it is so clear here that visibility reaches 17 m. turgoyak is surrounded by picturesque mountain ranges. there are beaches and

hotels on the lake. you can also go sailing here . hello guys, finally a friend. wanted to ride, really wanted to welcome. yes, you are on yachts for our class. i'm ready to set sail. we need to deliver. this thing is called. twist it easily, and i understood everything. now you have to be physically strong. yes, to do all this quickly in any sport.

this krutiki is called where he came from. as formed somewhere along with the lake all this happened. now feel how the boat obeys the helm, and i understood from myself. we 're going to the left. how are you best of all, i raised the sails, i study myself. on lake turgoyak is the main local sight. vera island sometimes, by the way, when the water level drops. it turns into a peninsula. it is named after the famous old believer hermit

who lived here at the beginning of the 19th century, 40% of the island's territory behind the sound, just as linden mountain is opposite us. this mountain is going a special echo, i propose that it would be more interesting to shout all together. vera, the weather is perfect, you will be surprised now. this is very amazing. and how many megaliths on the island of jura three seven-year-old megaliths on the island were built using dry masonry without any, fastening materials, stones , picking up each other stone on stone stone, on stone the age of negalite is from 5 to 6,000 years and it is believed that it was a funerary memorial complex. here we can go with you. now this is the only megalith where it is technically safe to go inside. therefore, if you have a desire, then in principle, yes, i had no doubt, please, full-length energy. it's very fresh here.

despite the fact that it's hot outside yuri do i understand correctly that these niches and shelves put artifacts here. which yes, that's right.

from the monuments of the paleolithic is a very nice technique. are you ready for an extreme trip. is life in our blood? it's good for me. a little scary, to be honest. we are not afraid, the cars work out all the slopes, all the ascents, that is, nothing will turn over anywhere, trust us, trust the technology. we've been eating for a very long time. scary sunset

come on, yes, look, what a beauty, how i love all this greenery, water. it's time to remember that soon the chefs will have a culinary battle. i wonder what dishes will inspire their local market. now i won't tell you. okay, well i'll go and see the fish anyway, because it seems to me. perch local pike and i think i'm still leaning towards whitefish. can you help me investigate this?

hello, i think that i need beef in moderation fasting in moderation fat beefless. how much is it according to the weight of a machine of one and a half kilograms. you can screw meat into minced meat like this. and how much will it cost you to scroll for free? thanks a lot. a gift to you oh thank you, thank you very much. and

i also need one ingredient that i will definitely find here and this is tomato leaves, so i will buy seedlings. and why so well done, buy for cooking? i will add the leaves to the salad, which i will cook sweet tomatoes. and it's delicious, i highly recommend trying it. bread from our baguette bakery. we make our own bread from seeds and pictures of all this on our sourdough tomato cream mushroom cream. delicious. i liked it. very much so the next dish. we have buckwheat syrniki with the addition of adyghe cheese, soup with porcini mushrooms, butter , and between them there is still a cream of fried sour cream. mixed well, we decided to make just such a dish that will not be sweet and will not be ordinary, and the guests do not have a question, because cheesecakes. yes, everyone has it

all, sweet, the mass happens. yes, people come and they don't understand. i mean - price tags with cottage cheese with adyghe cheese, like, what are you talking about, but when they try, they definitely come back for this dish. i would also come back for this dish, for sure the next dish. i offer me very tasty and even somehow homely, but at the same time gastronomic. and for dessert, apple pie. collapsible with ice cream from local cottage cheese, we go chek and meringue burnt what you need moderately sweet. yes, in general, in principle, there is a little sweet salty there. let me besides the balance really like that there are at least four textures. yes, and it's very interesting. so i found a local, whose sid i'll marinate with matsoni vinegar, and i

'll have a salad. in the end. can i cook what you bought today? tell me, i will make rockets, and the filling will be from minced mozzarella and parmesan, i will also make parmesan mousse and a small salsa, which will be at the bottom in a plate, the guests will eat and will illuminate the sunflower oil with a little black pepper. i'm seasoning john jolie now we're going to make parmesan cheese mousse for this we need 200 grams of damn parmesan cheese 500 grams of cream cheese and 200 grams of cream 22%. we put everything in a vacuum bag and send everything to the perfect mozzarella. we cut it and add it directly to the minced meat , mix it, we still have a little bit of parmesan left. i decided to add it to the ducts too. you, as always, of course, are lucky they made minced meat for you, i turned out to be fish. i

asked her, of course, to mill. but we have now removed all the bones made. here are such portioned pieces such small neat watering. i made a parmesan mousse that tastes so intense. and what about you, and i have prepared greens here, onions, tomatoes, i have a fish ready, i will marinate in two types, i will fry the fish with oil, i will not bother you. use the kitchen. how much do you want, until tomorrow until tomorrow? mom, i don't have long. i do not want to leave vic an orphan and offer you a contract. we we will have to live with you as one family, look after the program vremya kheyv is made from pieces of berries and fruits, it helps to make my dishes, truly exquisite jammahey, 100% natural, that

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wow, this is so beautiful. how could you do it? you saw how i was flying over the water of plenary art early in the morning they were in footraki and the harsh city of chelyabinsk is ready to pass judgment on their skill. lying tomatoes chopped garlic, checked the temperature, deep-fried siphons put in a steam bath. so everything is under control. how are you? what are you doing and will i start frying the fish now? hopefully temperature. you attacked me will not let you down. what temperature do you need?

hello we are ready to feed you for slaughter today our delicious meals. are you ready ? pickled uzbek tomato salad, jon jolie. i think you've never tried it . whose am i? plates, and i, in turn, will feed you a chelyabchik. thank you very much for your health. bon appetit. hi guys. thanks the meteorite is amazing

and the sauce is generally airy. i really liked the fish, it is delicate, tasty and has an ordinary flavor. i go with cheese. oh, hello, how are you? hello most delicious dumplings in chelyabinsk incidentally. i hope this will be the most delicious you have yet let's try, let's try. thanks a lot. thank you smell. you have all this. we hope it's amazingly simple work. thanks a lot. thank you for taking such a class in chelyabinsk, combined with a salad, it gives an unusual string, so the interaction of these tastes is unusual. please, marus bon appetit. thank you in turn. let me give you a taste of mine too. i love fish so much. mm. it's just fantastic matsoni gives such a light

sourness, and together with a salad based on jonjoli and uzbek tomatoes. it's just super. the fresh one was perfect. thank you. everything was very strong. thanks a lot. thanks chief. tell me, both dishes, cool fish. the marinade feels good. very juicy, very light. dish. i liked it very much. thank you, truffle meteorites, of course, well, do their thing. well done. on