in general, in principle, the key to the success of this dish is in the name itself: burzhuy uvatoucit is traditionally served with vegetables, grilled zucchini and a light sauce, according to the chef's idea, they should... help to reveal the taste of our bourgeois. look how beautiful it is. bourgeois vatoutsy is a culinary nesting doll, bacon, cutlet and wonderfully sealed, hidden in this cutlet cheese, which appears and flows out of it only when you cut this cutlet. look how beautiful it is. you probably need to try all three layers at the same time. it's curious, you know why it's curious, taste buds are used to the fact that in essence a cutlet, no matter what it has inside, is just a cutlet, but here this cutlet has become smoked, that's the whole charm. and honestly, the feeling of a thin slice of bacon on the tongue, it is always pleasant. cheese plays a special role in this dish, it gives the bourgeois a special delicate taste and light creamy notes. i like the food in the elephants and i like to visit the cafes and restaurants here. do you know why? look out the window. look

in general, in principle, the key to the success of this dish is in the name itself, burzhuy uvatouci, it's funny, it 's memorable, it's even a little incomprehensible, intriguing, so you order it and wait, and what will they bring you there, and they bring this what. the meat is traditionally served with vegetables, grilled zucchini and a light sauce. according to the chefs, they should help to reveal the taste. from our bourgeois, look how beautiful, bourgeois vatouci is a culinary nesting doll, bacon, cutlet and wonderfully sealed, hidden in this cutlet cheese, which appears and flows out of it only when you cut this cutlet, look how beautiful it is, you probably need to try all three layers at the same time. curious, you know why curious, taste buds we are used to the fact that a cutlet, no matter what it has inside, is just a cutlet, but here this cutlet has become smoked, that 's the whole charm, and... and honestly, the feeling of a thin slice of bacon on the tongue, it is always pleasant, a separate role in this dish belongs to cheese, it gives the bourgeois a special delicate