see you at the first nikita sechin, the star of st.y name is nikita sechin and you are in my heart . organizing embassy dinners, as well as teaching in russian italian culinary schools and working on television. we buy only olive oil and olives from italy in search of unique recipes. that in our restaurant it is pasta, we make all the pasta by hand and we have more than 10 types of it. one of the most popular is kavateli with oxtail and parmesan mousse. nikita sechin is the culinary pride of st. petersburg on this fascinating journey through the caucasus, i 'm going with my friend romka and redman. i have never been to vladikavkaz or to kislovodsk is sure that it will be a crazy trip, let's go.

nikita sechin, the culinary pride of st. the caucasus, i am going with my friend, a loud redman. i have never been to vladikavkaz or kislovodsk, i am sure that it will be a freak trip, let's go. my name is roman, you are in the city of st. petersburg, and no one knows more about meat than i do. roman redman is one of the best butchers in russia as brutal as a ribeye steak in st. petersburg, he is called the king of barbecue. now we are in the holy of holies. this is the cuisine of meteria, chuck, we sell about 3,000 steaks a month, about a ton and a half of pork ribs. and that's not counting the fact that we cook burgers salads snacks. in general, we are talking about meat. we love meat very much, we appreciate meat. collects culinary awards and owns restaurants.

nikita sechin is the culinary pride of st. petersburg in i 'm going on this fascinating journey through the caucasus with my friend romka and redmond. i 've never been to vladikavkaz or kislovodsk. i'm sure it will be a crazy trip, let's go. hello, my name is roman, you are in the city of st. petersburg metro chuck and no one knows more about meat than me. roman redman is one of the best butchers in russia , brutal as a steak in st. petersburg, he is called the king of barbecue. now we are in the holy of holies. this is the kitchen of meteria, chat a month. we sell in order 3.000 steaks about one and a half tons of pork ribs. and that's not counting the fact that we cook burgers salads snacks. in general, we are talking about meat. we love meat very much, we appreciate meat. collects culinary awards and owns a restaurant and a bar. holly fig. we do not work with fresh meat. you know why because fresh meat is not suitable for cooking steaks, it simply has no taste. we work with meat from trusted suppliers with good aging. the n

wow, in the neighborhood, cooks on wheels nikita sechin and roman redmond vladikavkaz hello.and what the chefs themselves will cook, we will find out tomorrow i feel like a cat having a birthday. evgeny krivtsov, the host of the travel show of his life, spend this weekend in the bottom of the city, nizhny gorky well, or in the old way, a pocket of russia, but this is how anyone likes it more, as you can see, i had problems at the first stage. zhenya will visit below nizhny novgorod in the school of the xix century, the bat that lives in our tables will turn instead of strength, where it will bring coziness this time, we will find out today. here the woman must come to bloom and believe that she is a princess, that she worthy of it. by the way, we always say to women that this is the home for you, love for yourself , harmony. warmly, most importantly, vera kincheva's tools are beauty inside and beauty outside. these magical stained-glass windows, for example, we call stained-glass windows vitamins for the eyes . you look at them. the eyes themselves and the mind are filled wit