Хто В Ресторані Lord?

Naygolnіsі місце be-yakogo zakladu - tse kuhni. Tsar is God for niy - the chef-cook. Kozhen cook mrіє posisti tsiu posadu, alle to neї shchoe potrebno priests. Deck of the day, I'm small I can help you with the king of the kitchen "Syto-Piano" Tanislavsky Vladislav Yuriyovich.

I : Pana Vladislav, and chi pam'yatayte vi, if you yourself have treated your Persian aristocracy yourself?

Vladislav : It's a pity, I do not pamyatayu scho sama prigotuvav vpershe, albe good zapmyatyav, scho tse boole pislya mogo day people. Todi I buv a little six-headed boy, a whisker addendum matusi. (Posmyhayatsya)

I : Vladislav Yuriyovich, and tell me, whether it's affection, or, at your vashomi zhitti, it became a fatal vipadk, cotrya dopomіg you turn to the very profession of the chief-cook?

Q : One of the most important moments in my career has become a robot in a French restaurant, de Moya vchitelami that instructors became asi svoeї spravi - Volodimir Latushko and Yuriy Frolov. The stinks themselves were slaughtered by the miraculous cob of my might. Now, if I work in the "Syto-Piano", then I'm trying to create here the atmosphere of the friendly collegium, the yak bula on my first robot.

I : Pane Vladislav, you can tell me about the menu of your mortgage, in a kind of Viraz pratsyutete? Можливо якісь Ваші власні розинки або цікавинки?

Q : If I rasprolyav menu for a restaurant, I do not want it, on the boules of the presence of the position, I repeat the mayzhe in the leather restaurant. Tse, that vzhe nbrridlo guest. Come and visit the chef-cooks of one restaurant to buy a menu from the other. Tom, for the novelties I recommend sprouting Luffar, the yak fish was caught in the Black Sea, and brought to our restaurant. At zv'yazku zazhyotazhem danu posytsiyu menu, riba rozditsya duzhe svidko, ale zavdyaki daily technologies (shokova zamorozka), mi mozhemo ravvati our guests at any time for the rock all the same riboju, yaka did not sprawl smakovi yakostі t svizhist. Nіzhna, beautiful srіblyasta ribka, підмажена to goldfish, not to fill in the bicycles of the jasodny guest!

I : I know that you are planning an experiment with menu items. Do you want to find new items for the guests of our restaurant?

Q : I want to be m'yasa, then in the face of the hour, I wonder about the steak in the Marmurov M'sa, z'yavitsya okrema storinka in the menu, is dedicated to the Cim.

So I have a planned menu of cold snacks and salads. Roskryu secret, odnієyu z novinok budey salad z Burgundskikh ravelikiv i svyzhikh gribiv. Неповторність страві додає sorbet з лісових ягід, який дозволяє выловити незабутню гру смакової палітри.

I : Get in touch with the skin chef-kukhar є taka striva, yaka bring yomu love vidviduvachivJ Vladislav, and rozkazhit wi, be affectionate, about the holy firmovy recipe

Q : Rozkazhu about the dessert "Molize", the basis of a sir mascarpone and svіzhі лісові ягоди. Dessert is stored in three parts: thin, 5 mm-go biscuit, prosochenogo homemade cherry compote, vladnogo prigotuvannya. For another ball, zbivaemo sir mascarpone zі svyzhimi berries to the village odnoridnoi masi, dodajєmo in the ready cream svizhu raspberries і pokrivaemo dessert mashed potatoes lisovyh yagіd. I axis svidko mate mashchin dessert, a kind of spodobayatsya y dorroslim i dityam.

I : Pana Vladislav, who is serving you for the sake of the heat. Good bye!