The atmosphere was authentic to the period, requiring Tatyana Kozhukhar to balance her kitchen duties with serving as a waitress. Guests provided feedback through a unique voting system—placing gloves into specific cauldrons to indicate their favorite dishes. The Signature Dish and Extreme Testing
The first major trial took place at the Ostafyevo estate , where the contestants were tasked with preparing a four-course dinner for 12 guests during a recreated 19th-century ball. This challenge was not merely about flavor, but about historical accuracy and elegance under pressure. The atmosphere was authentic to the period, requiring
As the chef with the highest personal rating, Mikhail Bogachev was given the authority to distribute the courses among the participants: Celery salad with artichokes. Mikhail Bogachev: Crayfish soup (consommé). Vyacheslav Vyunik: Veal popiette "à la Primatis." Lavinia Rossi: Trout "à la Chambord." This challenge was not merely about flavor, but
Following the historical challenge, Konstantin Ivlev subjected the chefs to an "extreme check" to determine who truly deserved to be in his academy. The participants were required to present their , representing their personal culinary philosophy and growth throughout the season. These individual presentations allowed Ivlev to scrutinize the technical skills and creative vision of each semi-finalist contender. Outcome and Elimination Vyacheslav Vyunik: Veal popiette "à la Primatis