Left Bulevard`s Chef Svetlana and my temporary interpreter Misha
Right Financial Director Bella, restaurants best cooks Nikita & Anatoli, chef Svetlana and I. We have just tasted SaimaaMenu
-style making got fish with yellow cream sauce. Everybody say that it was the best got than ever tasted, but materials in portion were too expensive to buffee. So I made afternoon two different chicken salad (filled and Oriental style as they wanted) to tasting.
Walking back to Hotel Comfort and view of Vologda river side. Next pictures are from old old museum, where was Vologda`s 1500 century`s Monarchs and ships build materials. Vologdas all ship building end very soon because czar wanted bigger ships and Vologda river was too shallow for that.
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