but he can also make it with his own hands, the master took a reed, he talked to it, kurai, yes, the reed answered, where did you grow up in the forest, for what, to play, we determined the length of our musical instrument, that is , here you will just cut it, it turns out, it is measured with palms, the first hole is made at a distance of four fingers, yeah,

we make the next hole from the back side, from the back side, well, mine doesn't sound, but it seems to me, my kurai can be used to shoot chewed paper in the producer, but even if the kurai is made according to all the rules, it is not a fact that it will play. i do not understand anything, and the ass said: 2 hours are needed for the sound to appear, i have been suffering for three and zero, you just hear it, why does even the wind work, what is wrong with me, and although there is one assumption, i am russian, and the wind is bashkir, it seems that in order for the kurai to sound, you need to be from these places.

and at the end of my multi-day journey, i must show you a place sung even in legends. this mountain is called tarat, which is translated into russian as a mountain-fortress. according to legend, there was the headquarters of turahan, by the way, a descendant of genghis khan. until recently , only a select few could climb to its top, because this place is considered sacred for the bashkirs. two amazing women, elvira and zukhra, agreed to be my guides. tratal is a place where the ancient bashkirs performed rituals associated with an appeal to the god tengre. this is the soul of our people, this is a symbol of our homeland, about 300 million years ago, in the place where we are now you are standing, there was a very warm sea, and the most ancient sea predatory animals lived here, and from these... the remains of sea

predatory animals our shikhans were created, here you can find fossils of ancient sea inhabitants, their age is about 300 million years, the local population bashkirs never climbed the mountain without need, the bashkirs really treated the mountain as some kind of shrine, should i be afraid of my journey to the top? i think that you should not be afraid, the mountain called you to itself, 888, 889, 890. huh, almost got there. by the way, this staircase was made relatively recently. and now, even a person with rather weak physical training can climb the most majestic shikhan of bashkiria.

the bashkirs are right that they consider this mountain holy, and honestly, when you find yourself in places like this, you don’t want to talk at all, you want to be silent, sit and enjoy the reality around you. mountains, steppes, forests, caves, all this impresses to the depths of the soul, but the main wealth of this region, of course, is the people.

classics wrote about these lands, but leo tolstoy especially admired them. the region here is wonderful - he said, in wealth, health, but especially in the simplicity and unspoiled people. and you know, i agree with lev nikolaevich, i will only add from myself that bright and kind people live here, but with an iron character and strong traditions, well, the region is a real fairy tale. my name is evgeny krivtsov, you looked at the life of yours, see you as always on the first.

eduard arkhipov, i am eduard arkhipov of the shanuar restaurant, the most romantic restaurant in moscow, bien venu. eduard was born in the urals in yekaterinburg, his restaurants made a real gastronomic revolution, since then the chef's favorite dish is adrenaline. the team is in places. they come to me for french cuisine, for the standard and non-standard approach to it, and most importantly, why they come, for delicious food. eduard arkhipov is the best chef of the urals in 2020 according to the "where eat" award. all his restaurants are in the top 10 of yekaterinburg. he is one of the founders

of the authentic ural cuisine association , speaker of the novikov culinary school. i love mix cuisine, russian, french, asian, any. for example, in this dish i combined french stuffed turnips and russian cabbage rolls. in 1922 , arkhipov was invited to head the moscow restaurant shanuar. oh, now we're going to try the best creme brulee in the world. how can i lose weight here? i'm already eating with two spoons. eduard arkhipov is a true culinary romantic. alexey volkov is one of the youngest and most promising chefs in moscow. alexey loves traveling and paradoxes. he climbed elbrus and dove into the barintsevo sea, and now

conquers the heights of success immerses himself in the secrets of recipes. the dish that we will prepare with you will be striploy tanaka. this is a mixture of two very popular dishes in italy. in japan, vitelata, which is prepared from veal with cream of funs, and japanese tataki, which is burned with fire and served with different sauces. alexey is 24 years old, but behind him are significant projects: foreigners, maya, rocky 2 and pinsky bodrum in turkey. recently he became the brand chef of the restaurant holding headed the restaurants good girl in moscow and kazan. project offers a great trip around italy, diluted with fashion trends and.

his signature style is a modern interpretation of gastronomic trends and bright tastes that will not leave anyone indifferent. alexey volkov sends you into a gastronomic knockout. eduard and alexey travel around the kaliningrad region. here, 40 km from kaliningrad, on the shore of the baltic sea , is the resort of zelenogradsk. the city became a resort back in the early 19th century. then it was called kranz and belonged to prussia psi. now it is the center of russian tourism, on on the resort avenue, the chef is met by a native resident, pavel borovikov. welcome to the capital of cats, to the capital of tourism, here we have the center, everything is gathered here, in general, in the twentieth year we received the title of the best shopping street. i even heard that the vikings

settled here for some time. yes, they settled, then other vikings came, burned down the settlements. there were a lot of stories , of course, the ancient prussians lived here, sem. it is much more useful than bleeding and sea air, to take mud baths , taking bitter mixes, and they have already made it here the royal resort, krans, which developed and existed as a mecca for tourists. we just came from kaliningrad, and it suffered greatly during the war, and here we see a lot of old buildings. koenigberg suffered greatly from the bombing, and zelenogradsk got less, but here there is one thing that new buildings. are being built in the style in which krans was. and what is the oldest building here? well,

i want to show you not the oldest, but the most beautiful historical building, it was built in the early 19th century, the guest house kurhaus krans. and literally 3 years ago it was restored in the fachwerk style. and the guest house is a hotel? yes, and it was an elite hotel, one of the first in karancia, that's why it has such a central location, that's why it looks so cool, not everyone could get here, of course, well, in general, a royal resort. assumed that all the elite from all corners came here to enjoy and walk along the promenade, breathe the air, drink mineral water and take mud baths, well, now it's available to everyone. and we came to the pump room with mineral water, thanks to which the royal resort became royal. the water here is freely available. for anyone who wants it, a tourist or a resident. the water is unique, very useful, with a well

260 m deep, rejuvenates anyone who wants it. that is, we will rejuvenate now. i think you should use it. and i also noticed that many things here are named after queen louise. well, yes, by the way, i did not mention that bibya is also called queen louise. for residents prussia she was a very important person, everyone loved her, she... was passing through here, it was a big event for the residents of the small town of kranz, so a lot of memories remain here from her visit. in fact , a lot of interesting things happen in zelnogradsk, both in summer and in winter, we came up with the day of the kranz pie, a cool festival, we hold it in february, in february, in february, what is the weather like here, this is the most interesting thing, we have snow for one week a year, only one week, and what week, how will you be lucky? and i would like to know more about the kranz pie. according to legend, just on the day when queen louise was in kranz,

a local chef decided to present a surprise from the residents, made a pie according to a special recipe that resembles a crown. but i want to tell you that here you can not only eat, but there is a place to burn calories. and in zelenogradsk there is the longest bike path, which runs along the coast of the baltic sea. now it is about 40 km, but by the end of the year it will be 70. i suggest you ride our bike path, enjoy sea ​​views, breathe in the wonderful yadized air, and , ultimately, work up an appetite. the chefs happily rode their bikes along the coast, their appetite from such a walk. played, they decided to have lunch with a view of the sea, the restaurant clouds has an exceptional view,

and also a stylish modern interior and an original approach to creating baltic dishes. so, these are klopsy, but i overplayed them a little, here in short, these are authentic meatballs with sanchovy, boiled in broth, which are served in the classic way with boiled potatoes with pickled cucumber. well, you've done a little magic here, completely rethought what 's around here in the sauce. there's a distinctive feature, it's prepared on the basis of cream and capers, we've tried klopsy for several times, and it's not at all similar, absolutely, i played up the filling, on top we have crispy buckwheat popcorn, that is, you crossed zrazy klopsy, yes, that's it, played up our manet, so to speak, yes, glory, it's very tasty, it's very unusual, non-trivial, absolutely nothing to complain about, here 100, very tasty, i'm very close to this approach, when the dish is very classics are rethought in a new way. i especially like the combination of flavors here and the smelt batarga is a great addition to

the popcorn from the bitterness, it gives it a crunch, an interesting texture, it’s a great solution to use buckwheat, many of us were told in childhood, remember your roots, so in this dish i also decided to remember where i’m from, it’s kazakhstan, in my childhood there were two such meat main dishes, the first is bishbarmak, the second is manti, manti, yes in this dish i decided to bishbarmak. both, i made pumpkin cream, in which added some cumin, made some kareignyonok, which i kept suvit, i fried a little in butter for aroma, of course potatoes, dough, which is boiled in broth and in... at the bottom we also have onion cream, listen, it really looks like beshbarmak very much, slava, i really like your view and the way you rethink classic dishes, i liked the dish, it's time for the sweetest part, tell me that here, in this dessert , i have collected as much as possible all those sweet memories that i had with childhood, below we have

poppy seed fudge, just above it is a chocolate sponge cake on a brownie-type base, there is also salted. and lime gel, the white cushion that we see with you is creme brulee, well, on top it will be made of poppy seeds, with the addition of tabirambura syrup, in terms of zest, of course it is a chip, which is actually made of raisins, and it was very good, here is everything that i love, it hit the heart, class, this dessert is very balanced, there is salt, sugar, several different textures, and this is just cool, thank you, slav, thank you very much for today's amazing lunch, you have... an incredibly beautiful restaurant, and i really liked the style of your cuisine, the way you look at classic recipes, rethink them, add your techniques, your tricks, i am delighted with today's lunch, the lunch was really very cool, your approach is just wonderful, i am always glad to see you as a guest i will always be glad to see you in terms of the tasting jury for my sets.

death, whether donation is useful or not, about this and many other things, in the program it's great to live, tomorrow on the first, no, no, no, we didn't agree on that, we agreed that you would be on first-name terms with me, you would be happy with me, you want to marry me, today yes, maybe i should take other suspects into

development, the ones komolov pointed out, you're laughing, get to work, comrade major yes... come on, tell me what's bothering you, i think, work, davitashvili will end up in prison today, and there's dad, ninel, the premiere of the tv series, tomorrow on the first, in the new season, on the first, there are already rumors about this crime in the city, wherever you go, they say, women are lured into a taxi and shot in the back. "i wanted to ask you about your find, this knot seemed very massive, although it was easy enough to pick up. you have been awarded a small honor, moles, honor and trust, remember this, after the war i was looking for my son's comrades-in-arms, i was interested in what

was happening there at the end of the war, and anything could have happened there. you are not here, strange, where are they, were they here, lord, how similar he is to my son, you are the only real witness, the only person he came to openly, well, major, hunting began, confrontation, premiere of the legendary book by yulian semenov, on the outskirts of zelenogradsk. an amazing natural site begins, included in the unesco world heritage list, this is the kurzhskaya spit. it is part of a unique complex of sand spits, the only one in the world. its length is 98 km, it is divided between russia and lithuania, the spit is named after the kurshi tribe, who lived here until the 15th century. we are on

an ecological trail, it is called the dancing forest, why dancing, well, we see everything ourselves, yes, and this forest is also monocultural, then there is only one species of tree here, scots pine and green moss, because its soil cover... is covered with such emerald moss, and is there any scientific justification, actually, the reason why the trees really are like dancers twisted in different directions, as i understand it, the forest is quite young, the trees are not tall and are planted in one line, yes, this forest was planted by hard-working soviet foresters in 1961, and indeed a very large percentage of these pines grew crooked, scientists they argue about why this happened, there is no final proven version, but biologists are the most realistic, they suspect a larva called the wintering shoot moth, this is the larva of butterflies, the collective name of which is leaf rollers, the larva lives

in the apical bud of a pine tree and feeds on it, the pine tree stops growing, weakens, that is , this is not connected with the wind, the version with the wind also exists, as well as with poisoned soil, with a geomagnetic anomaly, there are many versions, including alien ones, but i can't here breathe. there is some incredible air here, pine trees, sea, new oxygen, even the head is spinning, two huge reservoirs, between them a narrow strip of land, mainly pine forests give this effect. we are walking along the slope of a large dune ridge. the fact is that by the 16th century a great sand catastrophe broke out on the kurzhskaya spit. as a result of thoughtless human activity, they disappeared.

how to do this, on the sand there was nothing, a decision was made to plant the dunes with a forest, well, it grows, then a whole process was invented, then there are special cells built, in these cells grasses of sand were planted. let here you see them, by the way, in a variety, sand-loving grasses, yes, they have a very branched root system, they get moisture for themselves through a huge amount of sand, you see

how beautifully they bloom now, sand-loving grasses created a thin fertile layer, there it was already possible to plant a tree, but in order for it to take root better in the sand, in the loose material, the root system of the seedling was thought up to be lowered into such liquid mud. edik, look how beautiful it is, do you really need some kind of foreign country, here is an incredibly beautiful, wide beach with white sand, which, by the way, also makes some interesting sounds, and why is it humming so much, i would even say it sings, well, because it contains up to 90% quartz, these quartz particles rub against each other and make such a cool sound, and you have some kind of wonderful land here. sticking trees, singing sands, creative nature, well, there is such a thing,

during summer trips around russia, the heroes of our programs like to go sup riding, but here on the beaches of zelenogradsk the sups are unusual, double. i really like it, the big sup is generally cool, we'll swim across the baltic on a sup, let's go! the resort offers any water activities, if you want, you can add speed. well, lyokha, are you ready, well almost, let's go for a ride.

not only do they swim and do sports, here you can also have a snack of local specialties, the chefs decided to try baltic snails. eduard admitted that he loves them very much, in his restaurant he cooks them like this: he stuffs them with butter, parsley, sage, cilantro, garlic bakes for 8 minutes. this is a french recipe, but by the way, snails were also eaten by the vikings who lived in these places. their

settlement has been recreated nearby. well, it was really burned down in that very 11th century, we recreated it not long ago, show what you have, definitely, that's why we're rowing, we need to speed up, welcome to ours, big, round,

they taught us how to handle axes and streets in the middle ages, and what is a street? and this is a short throwing spear. we will master two of the most formidable types of throwing weapons: axes, metal, in mostly on feathers and for fun, for fun, yeah, because the axe is heavy, iron and expensive. and this is the same spear, yeah, the same little spear that was often used in battle on at least. it's very important when you throw them, you need to determine where the center of gravity is. yeah, tilt your whole body back throw the target to the side with all your might, oh, i think i can handle it, center of gravity, i beat everyone, handsome, raise your hand above your head, you need to make it make exactly one turn to the target, well, lech, go ahead and try, well, you

straight through. to do - it's to grind flour, we take grains and grind, oh, lyokh, i think i've learned, yes, you're doing great, i suggest you 're already madly hungry, the first thing you need to do is not stop, come on, and i suggest you try, it's true, come on, look, then, so that not a crumb of flour is wasted, this is how it all is carefully collected with wool, wool, of course, and whose wool, sheep's, then, probably, needs to be sifted, then it is sifted, yes, we pour, add water and just knead the dough, yes, what thickness should it be, the thickness should be around a millimeter, great, we can take them to work in our kitchen, and now we will bake them, frying pans in the middle ages were of two types, that is, such a spiral

frying pan. was used directly for flatbreads, carefully put it in so as not to burn yourself, the second frying pan, it is a little more complicated for us, how to turn it over, each resident has a knife, each housewife. wow, what beautiful flatbreads, the secret ingredient, this is what honey guests, the most expensive, this is quite ascetic, simple, but very tasty, i even made it myself first, congratulations, you have become real vikings, of course, the resort atmosphere is not conducive.

at the market, alexey bought a traditional baltic set, this is salmon and local tomatoes, here is eduard's food basket is amazing, here are blueberries from the kurzhskaya spit, cornflowers, he also bought gooseberries, plums, porcini mushrooms and honey. in what dish all this can be combined, is still unclear. in zelenogradsk, the chefs stayed in a glamping on the shore of the baltic sea, in a pine forest. glamping or glamorous camping. these are modern tents with all the amenities, complete unity with nature. there is a wonderful restaurant on the glamping territory, it is called emrest, they serve the best baltic dishes here. its menu was created by sergey

sushchenko, who also took part in our program a year ago. in front of you now is the kush herring, it is caught early in the morning and by the evening we already serve it to the guests, that is , every day a fresh catch, every day a fresh catch, and such a generous portion of fish. quite rarely in our restaurants zelenogradsk, that's why guests come to us to try it, but it's worth it just to come here, it's very hard work, it's small, while they process it, while they prepare it, it takes about 6 hours to do it, it's not in vain, because it's a very tender fish, there's not a single bone here, very aromatic, bright, interesting spicy marinade, delicious, yes, it's marinated in a spicy marinade with herbs, served with tomatoes that are dried, well, the key, of course, not all the guests guess right away what it is on top, what kind of straw it is, and this is a chili pepper, dried in a convection oven, well, we guessed that , well, of course, you won’t be surprised, but nevertheless you surprised us, because we have never tried sprat in this interpretation before, i certainly have, and you, it seems to me, i have only tried some kind of canned herring, but this is some kind of wonderful

thing i’m eating in this form for the first time, it’s very tasty, super, i’m very glad, visiting kaliningrad without trying stragonina is the same as being in moscow, not visiting the red square square, we have already eaten straganina before, but suddenly you have some special recipe, how to eat it correctly you need to... season with sauce, season with lemon, salt, pepper to taste, our starganina is made from a pyramid, this is probably a special difference between kaleningrad and other regions, because in other regions it is made from a more popular fish, lesh, well, how do you like it, listen, an amazing dish, i generally really like straganina, but here i especially liked the sauce, although you didn't tell me, but i feel that there is definitely aromatic oil, lemon juice and mustard, these three ingredients are there 100%, i just want to add more of it like this , try it with bread, yeah, so that it would be more. well, the sawfish is a special fish in that it is deep-sea, and accordingly, for this reason, it has absolutely no parasites, you can eat it raw and not worry about it, we, as you can see, do not worry, well, continuing our fish story, we go to our

hot, wow, this is mackerel, it has a special cooking recipe, mackerel marinate, put on a board together with the board and send to the steamer of a convection oven, by the way, i heard that the vikings and normans cooked fish in a similar way... they put it on large logs, logs, boards and cooked it not on the fire, right next to it, yes, due to this it retains all the juiciness, that is, mackerel is very often, in fact, a rather dry fish, and i can proudly say that this is not the case with us, absolutely great, it turned out juicy, this is definitely not true, it is very juicy, i also crushed the tomatoes and it became completely incredible to taste, and at the same time there is this aroma from the tree from rosemary. baked tomatoes complement the fish fillet very well, very tasty, i'm glad you liked it, ksyusha, it was an amazing lunch, amazing together with an incredible view, we have one more small request for you, yes, we actually came not only for lunch, but as you could guess,

we really need your kitchen to prepare for tomorrow's final, super, my kitchen is at your disposal, thank you very much, how much do you have? decided to cook it, it's great that you will be hotter, and i have dessert, i agree, well, let's start cooking, i will prepare a honey cake, i took 450 g of honey, 450 g of sugar, 360 g of butter, that's it. here we put it on the stove, everything boiled for me, i

add 20 g of soda, 20 g of baking powder, remove everything from the stove, i begin to knead the flour , slowly stir in hot honey with butter and sugar, the dough is ready, it's time to send it to rest in the refrigerator, and in the meantime i will prepare my longest preparation, i will make a sauce from whey, i need 3 liters of milk, add 500 g of fat sour cream, then when heated, due to the acidity of the sour cream, the milk will curdle, the whey will separate from the so-called cottage cheese and from this whey we will then prepare the sauce, and in the meantime i will cook salted caramel from porcini mushrooms, i put the saucepan on the stove, heat it up, pour in sugar little by little, wait until it melts and add a little more, all the sugar has turned into liquid caramel, now i will caramelize the mushrooms in it, i just throw them in here, now it's time for the cream, again i add them

there in small portions so that got a uniform caramel and there were no sugar lumps, it's time for the whey, i 'll add salt and butter, at the same time i'll beat everything with a blender and turn it into a homogeneous mass. and now i'll prepare the tomato glaze, which we'll cover our salmon with. for this, i bought different varieties of tomatoes at the market. chop the tomatoes coarsely and throw them in a blender, punch, then lyuda will help me rub the tomatoes while i'm punching them, let's go, teamwork is above all, lots of tomatoes, punched them, they evaporated 15 times, thus we concentrated the taste, we add teriyaki sauce there, the ratio is one to two, naturally in favor of tomatoes, and also we will definitely add literally half a star anise to our sauce. and i'm ready to make that famous jellyfish,

i've already brewed tea, now i'll add sugar, lemon juice and agar, pour it into molds very little by little, so that when it all freezes, it turns into a thin jelly, and becomes similar to a jellyfish, the whey separates from the milk proteins and fats, now we'll drain from there all the whey, add butter there in proportions of one to three, add fresh garlic and cook for 3 hours. in the process of how we prepared our whey, we essentially got cottage cheese, now i want to smoke it and not just smoke it, i will smoke it on cones, throw them into the pan, our cones really caught fire, we put the cottage cheese there and quickly cover it with foil, block the source of oxygen, the cones stop burning and start to smoke heavily, put all this on the stove so that the temperature from the bottom of the saucepan the cones were heated up, they continued to smoke, smoked , smoked our cottage cheese. everyone who comes to the kaliningrad region knows that this is

the birthplace of amber, and i am going to open a factory for the production of this very amber. for this, i laid out the bees, i will sprinkle them with sichuan pepper now and pour caramel on each bee, so that when we eat these candies, there is a feeling that a bee has stung, it seems to me that we are ready to feed zelenograd, definitely, did not climb on the table, there is just a suspicion, timosh, and what kind of zucchini will we eat? chose, that's who eats them, carries everything around the house, what his teeth allow, his size, animals change people a lot, they give us so much joy, sometimes in response to three simple words, i love you, you can get the most unexpected reaction, especially if a teenager says this to his parents, hello, dad, i love you very much, what happened, i love you, mom, someone offended you, mom, i love you, saw the video, look with...

it's not good, let's somehow come to an agreement with this woman, my dear, offer money, why is this, you understand, if he offers money, then recognize their own, ozdachny mine, and in our yard. interrupted season, today on the first, st. petersburg, they are returning, evgeny semenenko, vladislav tikidzhi, adelia

petrosyan, petr gumennik, sofia akateva, mark kondratyuk, sofyava, dmitry. in the new season on the first gift is a huge responsibility, tomorrow we will go with you for gracheva, it's not about the voice, he doesn't know the notes, and what about you?

choir. premiere of a multi-part film. tomorrow after the program time. we begin. here is the house where kvn lives. and here is maslyakov, permanent host since the middle ages. he lived a beautiful, elegant, glorious life. he never let go of the holidays of government. he did not give this game to...

tomorrow on the first, but before the culinary battle of the chefs, another battle awaits, it will take place at sunset, like in pushkin's fairy tale, beautiful knights emerged from the waves of the sea, they will give the chefs a master class in karate. i have no experience in karate at all, but lyokha was engaged in boxing and he said that all karatekas are weaklings, i was joking. hello, sorry, once i participated in sparring with karatekas, i got kicked in the teeth, realized that this is a serious sport since then i have never doubted it again, well, in fact, we respect all athletes, boxers and karatekas, so now we can try, if you do not mind, we are generally for it with pleasure, now we will do a block gedom

barai from the ear down, threw gedom barai, ay sam chiy. this is powerful, of course, kyokushinkai is famous there ishiwari breaking hard objects, even in the discipline as if competitive there are boards, which are like a point system, with final and semi-final fights can bring victory to the champion, there are such

things that are adapted to hold the board, there are some tricks here, that if we put the boards too narrow, then of course it will be difficult to break, and the boards can be with a fist, we are pushing from here from this angle, the blow should not be sharp, and you push deep there, it was easy, i would try two. alexey, are you ready? try. op, well done guys, the most important thing in our sport is respect, discipline and persistent training. now the hands of the chefs are seasoned and ready to

create culinary masterpieces, residents of zelenogradsk and tourists gathered near the food truck. telinograds hello, my name is eduard arkhipov, i am the chef of the french restaurant chanoir, and my name is alexey volkov and i am the brand chef of the restaurants "good girl". we spent several wonderful days, sunbathing, doing karate, swimming, what we did not do, and we were very inspired i am sure that today we will surprise you, you have amazing fish here, i could not to go around the country this product, and today i have prepared for you baltic salmon, glazed with... farm tomatoes, served with a sauce based on baked garlic whey, young potatoes, chanterelles , fresh green seasonal peas will be on the side, i

called it, of course, a lucky catch, because i was very lucky to catch cool pieces of salmon in the store, friends, inspired by your kurzhskaya braid, i decided to transfer your baltic coast to a plate and decided to depict it as a dessert, i made sand from honey crumbs, small stones from pollen, large multi-colored stones from local berries, i made corals from lichen and raspberries from gelatin and local herbs, jellyfish, and of course i made amber, i took small bees, filled them with amber caramel, and i also added a secret ingredient that will slightly tingle your tongue, i called all this the baltic coast, friends, i hope you are all. hungry, then we went to cook, oh,

look, look who came, what is so beautiful, i'm glad to see you, hello, hello, hello, fish, yes, they say we have the baltic salmon, and also the baltic coast with jellyfish and corals, can i have one of those too? share, hello, hello, hello, we are also glad to see you, we have prepared for you the baltic coast, a successful catch, oh, great, dreamers, amazing, hello, hello, so, come on, you did what you wanted, you did what you wanted, i made baltic salmon, tomato glaze, everything local, everything delicious, yes, and i have prepared my impressions of the baltic coast, it looks delicious, we will try, be sure to try.

the combination of different flavors is gorgeous, we are very happy, an interesting idea, great taste, we couldn't figure it out, couldn't figure it out, but it's delicious, all this is combined in one dessert, i especially want to note the highlight of this one. dessert - dried seaweed in the form of corals, they have a very specific, but at the same time interesting taste, i really liked it, as

an experienced fisherman, i prefer only baltic salmon. the fish is simply magnificent, interesting presentation, specific taste of this foam, unusual, unusual combination baltic salmon with some secret ingredient of yours, of course, only for the fish, for the salmon, only for dessert. as a person who does not eat sweets at all, i will say that it is perfect, it was very tasty, well, and the fish is not in any praise, so we will call it the baltic catch, we renamed it, combined it two in one, very cool, you surprised us, and we tried very hard to surprise you, thank you, you really succeeded, there remains a mystery, what kind of foam was that, and how really like the baltic sea, then there is a reminder of a super class and dessert, i have never eaten such a delicious dessert, although i have tried it in many places. for me, both dishes were such a quest, i dug around, looked, yes , indeed, sand, and what is it, then

when you have this foam on your fish, this foam, it really is you sit there, you think, now on the seashore, here it is, the baltic foam, you can feel the person was in the baltic, swam, enjoyed it, it was realized, was truly inspired, yes, it is very cool, i just looked at zelenogradsky, zelenograd district, here they are on two plates, despite the fact that this is a large composition of preparations of different tastes, the balance in the dishes was ideal, nothing was knocked out, all the products were felt and ... as for the quality of preparation, i think it is not worth talking about, it was tasty and interesting, amazing work, bright new views, which are always lacking, what delicious food is dangerous to eat, it can cause addiction, that's for sure, but seriously, here we certainly understand fish, i haven't eaten such delicious salmon for a long time, perfectly cooked, aesthetically everything is very beautiful, a rare combination with chanterelles, thank you very much, thank you very much, it's a pleasure. well, zelenogradsk,

time to vote, let's go, let's go, guys, thanks for the emotions, thanks for the positive, for the sweet dish, i choose the baltic coast, respect to you. indeed, everything was amazing, interesting, cool, but still i thought for a long time, tried, sorted out, but still i choose the fish, thank you, thank you, guys, thank you very much, you are excellent, a successful catch, super, the baltic coast is in my heart, i really liked the dessert, but i can't

change my addiction, i love fish, thank you, thank you, thank you. fantastic, incredible city, friends, you liked everything, yes, we are delighted with your amazing city, with this air, with the sea, we are overwhelmed with emotions impressions, especially from the products, from the wonderful people, well, it's time for us to say goodbye, it's time to go home, today on the baltic beach the baltic salmon fought with the amber honey cake, the amber dessert turned out to be a real

jewelry masterpiece, eduard won, chefs return home, and the new season of chefs on wheels continues. on channel one vremya novostei, my name is yuri cherbakov. hello, here's what we'll tell you about. a rapid attack by russian attack aircraft in the northern direction and the coordinated work of drone operators in the kokhovsky area. an enemy observation post has been eliminated on the right bank of the dnieper, footage of the cancellation of the defense.