alexander volkov medvedev i am alexander volkov medvedev , the chef of the highest restaurant in europe, russian , and today you are my guest alexander is always on top, this can be confirmed by the most famous chefs in the world who worked with him. geography of russia my cuisine is a mixture of old and new traditions. we take the recipes of the ancestors of those being processed , extract the very essence from them and serve them in a completely new processing. as an example, stewed beef beef, for this dish, we simmer in a russian oven with the addition of red wine and a lot of vegetables the chef traveled all over the country from the far east to the arctic and collected a unique su-recipe one of my signature dishes sugudai, this dish has a very rich history, and it was a very important tool for people conquering siberia, this dish is a vivid example of how we popularize russian cuisine. and it’s also very tasty alexander is a regular participant in gastronomic festivals, the owner of the palm branch of the restaurant business in the nomination pr-company of the year alexander volkov medvedev above only the stars are friends, hell

alexander volkov medvedev is only above the stars friends, hi my name is alexander volkov medvedev i am the chef of the russian restaurant and today you are my guest at my kitchen to cook. today we will pate with halibut, in fact , this is a very simple dish, but we will we will cook in a slightly unusual way and in a completely unusual way to serve. i am sure that everyone is familiar with halibut, i already have a pre-prepared fillet. but the same prepared fillet. you can buy a tear-out section at almost any major chain store to ask for it to be completely skinned, but halibut tastes flat enough. and in order to diversify it, we need to smoke it quite simply at home, if we follow just a couple of simple rules, we need it. uh, any pan with thin bottom. we need to preheat it on the stove. we need sawdust. they need a very small amount literally in a tablespoon of sawdust. you need to choose any fruit trees. simply because they have less resin and the smoke from them will blend much better with the products. we need some kind of small cup with which we will cover our sawdust and on it we will put a plate with our product in this way. this is necessary in order to avoid contact between the plate and the bottom of the pan, so that the plate does not simply burst, we pour sawdust and cover it with a cup on top. we put a halibut on it. cover with foil and wait until there are ceilings. first smoke as soon as he goes. we take it all off the heat, wait 5 minutes for the halibut to absorb the aroma of smoking and then continue cooking. 5 minutes have passed, remove the foil. and as we can see , with this smoking option, there is very little smoke, so you can literally do it in any kitchen further than halibut. we need to prepare for this we shift it to tray and send to the oven at 180 ° for 10 minutes. usually pate is served on some toasted bread toast, we will serve it on fish skin chips. we will turn this absolutely unprepared fish skin into an incredible crispy incredibly gastronomic story that goes perfectly with pate. more likely. you are wondering. where can i get fish skin , specifically this fish skin from salmon? it is very easy to take it, just come to the fish department of any supermarket. and she's definitely there. when a salmon carcass is cut, most often it is thrown away. you need to go to the seller to ask and most likely, they will give it to you for free . we simply lay it out on a sheet of baking paper and level it. so that it has as few wrinkles as possible and send it to the oven at sixty degrees so that convection is turned on in the oven , such skin dries in the oven in just a couple of hours. halibut is ready, let's start cooking the pate. for this we need a blender. i have such a big one, but if you don’t have one, we even transfer a small submersible blender to the halibut in a blender bowl. add a couple of spoons of sour cream there. i have twenty percent sour cream, a couple of tablespoons of olive oil. a couple of pinches of salt a tablespoon of lemon juice and we'll break through. if by chance you happen to overdry the halibut to achieve the desired consistency is enough. you just need to add a couple of spoons of fish broth, and then the texture will be excellent. our halibut pate is ready. we will now transfer it to a container that we will send to cool, but uh, in fact , almost any fish is suitable for such a pate, it just needs to be separated from the bones, you can smoke it, but this is an optional story. and this is such a beautiful pasta. we manage to send it to cool. in the meantime, let's take care of the chips, which we will cook from the skin for the chips from the skin. we will need deep-frying to make it at home is enough. we just need a pot. we need sunflower oil , pour it approximately somewhere in the palm of your hand and heat it up to 200 °. 200° is very important to understand what is inside the fryer. in fact, 200 degrees will need a temperature probe, they definitely need to measure the temperature of the meat, inside the piece, making sure it is ready. is it real or not? 200°. there, we begin to cook chips, for this we need to break the skin, with such pieces and just like that, we lower it into a deep-fryer and waiting for the legs to pass. and they bubble just fine. the skin turns into crispy very quickly, it is a chip. this is how the airy and very crispy skin breaks so beautifully, but we need to give the skin an extra taste, so i will sprinkle it with the mixture of spices that i made. i you can use any ready-made spice mix that you like to taste. i have a fairly large amount of paprika here , a small amount of dry hot pepper coriander. zira is a little star anise also inside the spice mix. i have salt so additionally, the skin does not need to be salted, sprinkle generously on top and proceed to serving. we take the cooled pate. put it in a serving bowl. sprinkle any greens you like on top. it seems to me that it fits perfectly here, we lay out large chips to cut the onion, so that it is all airy openwork, we take it. we break off the chips and scoop up the pate. kim with a smoked taste, while we get two completely different textures. delicate crispy pate and fluffy chips. it's just amazing. today every boss has his own cole slow's recipe and some especially daring chefs even put fruit in it artyom mukhin the most mysterious chef of moscow to do all this you need to master the mystical recipes for success. today we are in the restaurant welcome to the secret room. now let's cook salmon, from the oven in malt - this is one of the most popular blacks dishes. vaughn, take the salmon, we baked it at 350 ° , coated it with malt. and now we will add the yolk sauce with the help of glazed with our sauce. lots of fried onions here. let's add a little of magic. bon appetit in 2017 artyom became a finalist of the san pigrino young chef competition, and in 2018 he received the title of vice-champion of the silver triangle in the best russian chef nomination, since i have a french base in all my restaurants. i'm cooking a french-influenced meal for us. the most important thing is the quality of the original product. we work very closely with farmers and are open to everything new artyom mukhin asian notes, french charm and russian performance. greetings. my name is artyomukhin. today we will prepare a salad that unusual with baked fruit in the classic word includes cucumber cabbage, carrots, and mayonnaise. i will make it lighter and more summery. to do this, we need a pineapple, which we will heat treat, a toy that will be cooked with it starts with pineapple. when you choose pineapple in the store , first of all, if it rips out easily, it means that we are ripe, like ours. cut off on both sides. we remove the excess. after we cleaned it, we cut it in half and take out the hard part, these cores are not chews and needs it. delete. ours is sliced, we will prepare the pear for heat treatment. i choose a pear that is denser, not soft, which will not fall apart in our dish and keep its texture, cut into pieces. we also clean out the core quite large. our fruits are cut, we heat the pan. i like to cook in cast iron because it allows us to fry our fruits better, pour olive oil into the pan and start frying. as soon as the first crust begins to form, we add sugar to feed. juice began to stand out, it's time to send it all into the oven. for about 10 minutes. the next step is to punch the peas. for this we need a saucepan with water. we are waiting for now. she will boil water for blanching. it is necessary approximately three times more than the product itself, add salt to the water. throw peas into boiling water. for about a minute and a half with boiling water, it will be already and to stop the cooking process we need cold water, we throw it right there . which does not require heat treatment, we take cabbage. i chose red cabbage. it won't overpower our baked fruit. cut into long strips. add it to the bowl. so we cut cucumbers. our crispy vegetables are cut now we will add salt to pickle use fine salt, in this case and so in it, so that the juices stand out and find the vegetables were marinated, check our fruit. ready, they need to be allowed to cool while we work on the peas. rovaniya, our peas have a pleasant green color, cut enough large. marinated vegetables add peas. i love to add a bit of spiciness by using fresh chili and cutting it into thin thin rings so that it is a pleasant, warming spiciness, not bitter and rich add chili to vegetables. we have almost everything ready. let's collect the dish. see what bright summer colors we have in this salad. now we will add some fruit, but we will leave some for decoration and do not forget to add the resulting juice, because this is a great seasoning for our sala mix we begin to spread the salad on our plate. we take the remaining chili and cut it into rings. and decorate the top. rub the zest and season our salad with olive oil. and we add flakes at the finish line, chili and at the end add coarse sea salt. look what a beautiful salad we have. follow my recommendations. discover new things, change standard recipes and you will succeed. bon appetit. it's impossible to even count now. how many salad recipes exist in the world, and even 200 years ago there were no more than fifty to put them tomatoes have become a part of this dish quite recently. but now you can't imagine a chef without them. nikita kuzmenko is sure that even june breakfast should be prepared from tomatoes. nikita kuzmenko nikita is a member of the top 50 best restaurants in russia in 2021 and 22. my name is nikita kuzmenko, i am the chef of the restaurant dragging here, i cook not only food. i cook emotions. let's touch them the winner of best chef 2017 the best young chef of russia jekyu 2021 the winner of riesling in 2021. my team and i are doing gastronomic research taste. we try to look inside the dna in order to understand what can really make guests think and leave the restaurant inspired and filled with emotions. kuzmenko is one of the most intriguing chefs, of modern russian gastronomy , his cuisine, mysterious and provocative, sprat looks so unusual in our restaurant. green stones evoke a feeling of some kind of freshness, although sprat is hidden behind the shell for a rich salty taste. nikita easily juggles exotic ingredients and is not afraid to experiment, he is in charge the alchemist of the russian culinary industry, despite various manipulations with textures, flavors and ingredients. we still try to keep the main value and unusual taste of the product, for example, here we have a dish, completely consisting of all parts of the sturgeon. bon appetit. at art. there is a taste. nikita kuzmenko does not cook food, but emotions. hi all. my name is nikita kuzmenko, i am the chef of the taishetbar restaurant. today we will prepare a salad that is perfect for a summer breakfast. well, let's start, first we'll prepare an omelet so we beat the eggs. we beat seven eggs, then we need cream for one egg 20 g of cream here we have 140 g. pour the cream, add a small amount of parmesan cheese, ground pepper, salt and mix gently in order to get a homogeneous mass ; so that foam does not appear, because the omelet will not turn out glossy. so we mixed the omelette further, we send it to cook in a vacuum bag for literally 10 minutes, while we are preparing an omelette. we are preparing tomatoes. i use yellow cherry tomatoes red uzbek tomatoes uzbek tomatoes we will use for making salsa. yellow tomatoes will be the basis of our dish. we make a small notch on top in order to then remove the skin. we send the tomatoes to blanched for literally one minute. you can even have a smaller amount of cold water, we dipped the tomatoes in cold ice water so that they do not go over and eat easily removed. next, we will prepare fragrant oil in order to pickle tomatoes , take a saucepan, add sunflower vegetable oil. added garlic added rosemary french mustard and bring the oil to a boil. so our oil boiled, then we catch cherry tomatoes and fill them with tomatoes with fragrant oil, leave them to marinate for literally 10 minutes, cut salsa from e, uzbek tomatoes. to do this , cut off the upper part and remove the top layer. peel. only we will use it the core, we throw it aside. we will use it to prepare tomato water, take a sieve, take a bowl, discard the tomatoes lightly, we wash them with our hands in order to get tomato water, chop the tomato as finely as possible. for acidity, we added a small amount of green pickled tomatoes from them. we seem to no longer shoot, but simply cut it off, because it is quite dense; everything else is thrown back by automatic water. we send green tomatoes and back to the fresh uzbek tomato , we begin to season our salsa, adding a small amount of black pepper, salt , olive oil, uzbek lemon zest. practically filtered tomato juice, but it is necessary to bring it to a transparent state. i use these disposable hats, you can use gauze, we make a double layer. and set aside for 10 minutes further. we will cook pickled onions. i use shallots, you can use onions, onions, red onions. whatever you like, cut it into rings , add a small amount of aromatic oil pepper. sugar syrup of uzbek lemon juice and at the end add a couple of tablespoons of vinegar, knead the onion and leave to marinate 5 minutes further. we will prepare a cream based on tomato water , tomato water was centered. we need to heat it in order to add the gelatin, we add the swollen gelatin to the tomato water in short batches into the whipped cream. incredible well, is the omelette ready? now we will prepare a dressing for tomatoes very quickly olive oil. french mustard lemon juice so knead until smooth, add our marinated tomatoes, add a little more lemon zest, then take the finished omelette and remove it from the vacuum bag. we cut in even layers, then it is necessary to fry it on both sides, heat the pan , add butter. we put on a small fire, add an omelette. from the side of the cut, fry on one side , on the other hand, pour a little garlic salt, thyme with hot oil, add a small amount of capers, they will give a slight acidity to people and we will use the covers themselves for serving. well, i'm ready to serve, take a plate, take a culinary ring, through it we will spread the tomato salsa well, wring it out of excess moisture. add literally one tablespoon , add pickled tomatoes, spread on top of tomato salt. next, we need to dry the finished omelette, take a towel , take out the omelet, dry the excess fat , cut it into two thin strips. put on a plate on top of the pickled tomatoes, add a small amount of capers, which remained in the pan , put them on an omelet, our cream of tomato water borovo froze, then add a small amount of pickled onions. and that's it, we decorate it with fresh herbs. not forget to please your loved ones not only with a delicious dish, but also with a beautiful dish. the final touches i add a small amount of fragrant oil so marinated tomatoes with scrambled eggs and cream based on tomato water are ready to have a delicious breakfast. caesar salad is considered the most popular salad in the world, the salad has repeatedly entered the guinness book of records, but star chefs treat it highly for their classic taste - it's pop. they are ready to prove that something more refined can be made from the same products of romaine lettuce and chicken. where when natural as it is the name i remember about the head spinning helps to restore memory and reduce dizziness on the object. now i will not forget the premiere. nakio is an entire industry. baby tourism. it is also called relax; book profitable tickets. wow, when you see a juicy summer sale on yandex.market, buy polaris kitchen and home appliances at a discount of up to 60%. a person with prolonged anxiety often hears advice, calm down. or, for example, do not be nervous. 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things? no? i don't have any things. my name is ryan alexander bodrom. welcome to our height alexander is the best young chef in russia according to the authoritative silver competition triangle is a finalist of the national stage of the international competition sanpili grina cooking. railean cuisine is an amazing journey into the world of senses and tastes in a world without borders, created on the basis of old traditions. new food can be provocative chef ryan connects europe with asia quail. we cooked according to french technology, there are no bones inside and we pour over the sauce. the first dish is ready alexander chef who does not recognize the frame chef provocateur today we will prepare a very simple dish with chicken, or rather its thigh it can be cooked. we also cut shalom arbitrarily and send it there, put a boneless thigh on the skin with a little paprika. she will give us a beautiful color smoked taste. we'll grill it . you can also grill on the grill. and yes, even in a frying pan. it will also be very tasty, pour oil with vegeta