maxim titov of course, we ate everything that our grandmother gave us with her.eturned here, we had to walk on our fingers there to explain. what is it, how was it? well they repeated the trailer we took the idea we liked the taste of the combination of flavors. and so that well, not to fight with max titov, we divided the idea equally. he took, yes, only that's how the pirogue got. yes, he took cabbage and began to bake quail in it. yep, great in a nutshell. it turned out the back of this fast bar is. try i think at least. actually the main source of inspiration for the chefs of our city is the weekend fair, but it is clear that we lack one freedom in order to stock up for the whole week, if the daily work, yes, then these are the markets uh-huh listen well, then, and now we will wait for the advertised potash and quail. well, tomorrow i’ll go to the market to see what’s what, what else can be inspired perfectly. thank you very much for the story farm quails with lingonberry brews with local super sauce. enjoy your meal. thank you very much. thanks a lot. mm, do