beauty on the table, i'm going to visit to one of the most famous and titled chefs of krasnoyarsk, nikolay bobrovlo, hello, i would say, maestro, first of all, you are maestro, everyone knows you, i am very glad to see you, finally. nikolay bobrov is the winner of many prestigious gastro awards, became a cook on a salary, went to study at the trade and economic institute, because he was sure that with such a profession he would not be left without work. he calls himself an adherent of modern siberian cuisine. the first dish that nikolay decided to treat me to is this. from venison and sockeye salmon in the part with deer we add pickled wild garlic, the second part from sockeye salmon, in sockeye salmon we add kololi, what is called kaloli, you know this, you know what bottarga is, bottarga, yes, of course, and this is only peingian bottarga, well, it turns out to be caviar in a shell, raw-cured, yes, salty, it becomes dense, hard, and we usually grate it on top, pasta or other dishes, here further we have pickled cucumbers, these balls. and aioli with tarragon, these, as you noticed, small leaves