serving, just awesome, what is your favorite product, specifically local, i love pike perch, here is our rybnoh stewed tomato, sorrel, everything is beautiful. it looks cool, and you know, many chefs they use microgreens, it seems to me, not always appropriate, here sourness is right on topic, do you know what the potato is called that is cooked like this in france, come on, potato anna, they put the potatoes like this. pour butter and put it to bake, that's exactly how we cook it, and how do you bake a tomato? we simmer it in sunflower oil with khoren dill umbrellas, that is, confe, do you hear how it sounds, it sounds very promising, and how do you cook pike perch, we bake pike perch, what do you say, it's delicious, very cool, balanced, simply delicious, and finally our napoleon dessert, which we prepare according to my grandmother's recipe, we make the dough on... from our rybno brewery, here for sure, here i will definitely not leave you anything, very elegant, well, we initially see the dish with our eyes, perhaps i will begin, custard with condensed milk and seasonal berries, now it is