, i’m alexander volkov medvedev.f russia. my kitchen is made up of itself a mixture of old and new traditions. we take the recipes of our ancestors, process them, extract from them. we serve the very essence in a completely new processing, as an example, stewed beef; we simmer the beef for this dish in a russian oven with the addition of red wine and a large amount of vegetables. the chef has traveled all over the country from the far east to the arctic and collected a unique collection of recipes. one of my signature dishes - sugudai - is a dish with a very rich history, and it was a very important tool for the people conquering siberia. and this dish is bright an example of how we popularize. russian cuisine, and it’s also very tasty. alexander is a regular participant in gastronomic festivals, winner of the palm branch of the restaurant business in the pr company category. was to carry out, as they would now say, import substitution with iron ore, which was previously mainly supplied to sweden, so in 1720 peter ii

the chef is coming now our permanent expert alexander volkov medvedev, and for now i’ll admire the milkeriodically floats on us here at an altitude of more than 300 m. here it is! the stove in this restaurant weighs. to assemble it, we had to literally destroy and rebuild three floors of the skyscraper, redistributing the load. but now here, at a height that takes your breath away, they prepare a dish with a real russian spirit, baked milk and more. initially we make baked milk, after it is ready we add it here put the spoon of sour cream back into the heat. during the process of temperature treatment, the baked milk with those bacteria that are present in the rinse is fermented. a distinct melted taste , it’s decent, it’s surprising, but it really got the result, and you don’t need to do anything special, a good, good recipe in a thermos, unexpectedly, the next version comes out of the oven, it looks like it took 5 hours at 95°c nothing happened to it, i don’t feel any meltiness here, a very, very, very light aftertaste is there somewhere in the aftertaste. put fail and take note of th

livier together with chef alexander volkov medvedev. meat, jellied meat, yes. carrots replaced cancer necks. but carrots can also be cooked very cool, without peeling, without doing anything to them, bake in the oven for 30 minutes at 180°, then all the juice, all the taste that is in it, concentrated inside it will become a truly royal product, we must try, finally, instead of sausage, quail, in the nineteenth, early 20th centuries there was a culture of breeding grouse on farms, just as quail are bred now, here it is, a magical moment, it’s time to try it, absolutely. taste, absolutely, but i, in fact, like memories from childhood, of course , there are not enough cancerous necks in our lives, now you know how to surprise your loved ones for the new year, thanks to monsieur olivier, whoever he is, happy upcoming, dmitry kuzmin, dmitry roshkov, alexander aleksenko and yulia bykova, channel one. 3 days left until the new year, three happy days, full of anticipation of the holiday, and there are new year's toys with... candles and cracke