yes, not the professionalism of povarskaya dominates.tes, that is taste product. you can even serve it raw, by the way, uh, scandinavian cuisine. this one is nordic. it seems to me that they were precisely the pioneers in this, that is, serving raw food, that is, of course, there immediately, literally from sea to table. yes, that is, here is the minimum, yes, and sea or sleep. the vikings were still in those days, but there was no time to rant. this is the right attitude towards the product. i really like how they work with smoked marinades, that is, pickling is just that the answer is the buzzword fermentation. yes, nothing more than fermentation, in fact, our friend to yours is pickled cabbage, cucumbers and so on and other products, but in fact, this is with such a direct example, when he arrived, by the way, on an internship uh, to denmark in the new one , i was there too. by the way, i worked there for about a month and a half. yes, back in the twelfth year, i already know that noma was opened by klaus myersby together, yes, that i

yes, it’s not povarskaya’s professionalism that dominates.even serve it raw, by the way, uh, scandinavian cuisine. this one is nordic. it seems to me that they were precisely the pioneers in this, that is, serving raw food, that is, of course, there immediately literally from sea to table. yes, that is, this is all raw cheese, yes, and the sea and forest vikings were still in those times. yes there was no time to rant. this is the right attitude towards the product. i really like how they work with marinades with smoking, that is, with pickling, this is exactly the answer to the fashionable word fermentation. yes, nothing more than fermentation. in fact, our familiar to everyone is pickled cabbage, cucumbers, and so on, other products, but in fact, this is with such a direct example, when he came, by the way, for an internship in denmark in a new one i've been there too. by the way, i worked there, about a month and a half approximately. well, yes, yes, back in the twelfth year, i also know that klaus myersby opened nome together with rener.

i, respectively, gutted it, there is a secret of povarskaya.you gut it, and to give it a shape, you leave either a potato inside or a beetroot or an onion and , accordingly, right here, and so , open it perfectly for everyone. she doesn’t have a spine, he also has vika edible. and so neat chord. come on, chorda, we are the most important thing, ah , the sturgeon, what’s good, it doesn’t need to be cleaned of scales , only these cloves or dogs they call their cooks - we remove it and everything is completely completely cool and serve it together here, and the juice from roasting sturgeon and some lemon juice, please, pieces, so that we can elegantly try there in israel, by the way, they also grow and produce black boots, yes. the most delicate fish the most delicate fish our program continues and right now we are waiting for a conversation about medicine. you know, these walnuts, apricots, apples on the table here are not accidental. the fact is that the size of the normal prostate gland, as they say, is the second heart of a man. it's about a w