about their own food , blu, the most famous school in the world worked with david emerle and david de co fanthe russian stove and the king of open fire in the stove prepares even ice cream restaurant northerners recommended by a mixed guide. i will go with my friend, comrade and brother. anton kovalkov chef deep reference restaurant owner one of the country's best chefs finalist of the world chefs summit star of gastrofestivals radishes almost michelin stars trained in the best restaurants of the world from america to japan ronarosepi eco-attach stars anna rosh gastronomic ambassador for milan expo 2015 in italy ambassador of russian cuisine now i am preparing a quick and high- quality okroshka. the boss who has something learn to? and i'm on my way. friends, they left moscow on footraks to get acquainted with the cuisine of russian cities, well, you can’t avoid the stereotype that we are still going, but to the country with gingerbread samovars and what else is the country’s weapon set, however, sweetly scary cutting off to tula is only 180 km 2.5 hours of the road and the chefs are already

culinary academy li cordon bleu, the most famous school in the world, worked with david emerle and david de co, a fan of the russian oven and the king of open fire in the oven cooks even ice cream, the northerners restaurant is recommended by the michelin guide, i will go with my friend friend and brother anton anton kovalkov restaurant owner one of the best chefs in the country a star of gastrofestivals with almost michelin stars has trained in the best restaurants in the world from america to japan. a crispy laptop will work with world stars when playing cutlets. ekonorosh chain runner gastronomic ambassador for milan expo 2015 in italy ambassador of russian cuisine now i am preparing a quick, high-quality okroshka chef who has a lot to learn, ryazan, too, i am setting off. georgy anton are best friends now they go on a gastronomic journey from moscow they go to ryazan and then to tulu to get acquainted with the local cuisine and products of local markets. in each city chef develop their own menu. which of them is better decided by the locals. we left, you know, there is some anticipation to eat to