When we meet chef Vladimir Mukhin he enthusiastically shows us the Brassica oleracea gemmifera plant. Chef Mukhin is featured on Netflix documentary Chef’s Table, Season 3. It had to fill the stomach and nothing more. Chef Vladimir Mukhin: It’s rather difficult because we don’t have many small farmers around Moscow and the green period is short – it only lasts from May to September. With a touch of creativity, we have given the dish a modern touch. • “At that moment, I had this nuclear suitcase, as they say in Russia. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. Eager to learn more about European cuisine I went to France to work as a sous-chef in Christian Etienne’s restaurant. White Rabbit - a restaurant on the top floor in the historical … He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. Moscow restaurant White Rabbit was named one of the world's top restaurants in new rankings that came out Monday. One day a supplier delivered cabbages to our restaurant. At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist. Share. But I never forgot the taste and my grandmother’s old recipe and it inspired me for the borsht that’s currently on the menu of The White Rabbit. But we shouldn’t forget that we’re in a city counting more than 12 million inhabitants and in the worldwide culinary charts The White Rabbit is climbing year upon year. Chef Vladimir Mukhin: It wasn’t easy and it still isn’t. I yelled to my team: ‘look at this you guys, it’s amazing!’ In the restaurant we serve the burned cabbage accompanied by a sauce consisting of three types of caviar (sturgeon, salmon and pike) and a dash of reduced champagne and scallop broth. For each dinner florists decorate the part … He knew I could realize this potential and gave me full trust in working towards that goal. With almost everything in the White Rabbit, a themed restaurant on the 16th floor of Moscow’s Smolensky passage, named after the rabbit from Alice in Wonderland, things are not always what they seem. He is also known for owning and operating the Chefs Table restaurant as well as several other restaurants throughout the Moscow area. Mukhin is working on a new dish: marrowbone made from the stem of this plant. There was also an abundance of seafood back then. After my time in France I moved back to Moscow where I became chef in a far more modest place. He first opened the restaurant White Rabbit … Chef’s Secret: And then in 1991 the old Soviet regime fell and the Russian kitchen revived. It offers a far richer and layered aroma than vodka and blends in excellently with the Borodino, coco lardo and linden buds that complement the dish. He takes traditional Russian cooking and gives it an experimental edge, earning White Rabbit a place on the World’s 50 Best Restaurants list for three consecutive years. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. It can only benefit the further development of our cuisine and the establishment of Russia as a culinary destination. Taste the amazing cuisine of Chef Vladimir Mukhin from the famed White Rabbit restaurant. Firstly, you need to know that not many cooks were able to read or write during the first centuries when Russian cuisine started to develop under the Tsars. Some people got into sourdough. I was born into a family of chefs. Chef Mukhin is featured on Netflix documentary Chef’s Table, Season 3. A couple of weeks ago a tomato grower visited us. Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Only guest older than 14 years old can attend the restaurant and 18+ on the Wine Evening. Perhaps because we are Belgians? Many chefs found that convenient. Therefore, we reserved a table at the amazing White Rabbit restaurant, led by the progressive and innovative head chef Vladimir Mukhin. Chef Vladimir Mukhin: Well, the story of Russian cuisine is special and somewhat unconventional. 113.7k Followers, 26 Following, 1,172 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) Chef Vladimir Mukhin Executive Chef The White Rabbit Moscow, Russia #13 The World's 50 Best Restaurants Vladimir Mukhin is a 5th generation cook. The borscht is a symbol of Mukhin’s philosophy: “traditions are lasting, innovations are boundless”. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. Only the best and most authentic products are being considered for The White Rabbit. Using that sourdough, we bake several varieties of bread for The White Rabbit Family. Accustomed with the restaurant and bar scene in Moscow I knew Friday nights tend to be busy. He’s dived into researching the old recipes and traveled throughout the country to discover different interpretations and ingredients. The award-winning (23th of 50 World Best restaurants) White Rabbit is often called a “Michelin Star”, if only Michelin awarded stars in Russia. When the Berlin Wall fell in 1989, President Mikhail Gorbachev resigned, and the Soviet Union broke apart, Russians became enamored with other foodways: American fast food, French fine dining, and the like. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. Reserve a table at White Rabbit, Moscow on Tripadvisor: See 3,461 unbiased reviews of White Rabbit, rated 4 of 5 on Tripadvisor and ranked #190 of 14,435 restaurants in Moscow. White Rabbit was the reservation we were most looking forward to on our trip to Russia, and it was the first reservation we attempted to make (thank you AMEX Platinum Concierge). ⁠ When Boris Zarkov was looking for a new chef someone recommended me. 15 место в The World’s 50 Best Restaurants. During our tasting of the Contrast menu we relied on his expertise and were introduced to Russian Rieslings, Blanc de Noirs and a Burnier Krasnostop amongst others. ... (Click PLAY for highlights of White Rabbit, Moscow) Magnificently located at the top floor (16th) Smolenskaya Plaza. My father and grandfather were chefs also. The most well-known of these, Moscow’s White Rabbit, was named one of the 50 best restaurants in the world last year. Vladimir Mukhin, Russian chef of White Rabbit, the Moscow restaurant that has taken the gastronomic world by storm over the past years is on a mission to make Russian tastes known globally. In the Holy Prilutsky monastery not far from Vologda (famous for its high level of craftsmanship) I found a totally unique variety of sourdough. DUBAI: White Rabbit restaurant in Moscow may have been a name whispered among gourmands in the past, but it has become a worldwide sensation thanks to Russian chef Vladimir Mukhin. The farmers need to be as passionate as we are. It’s only recently the USA and Japan were added.Initially, the Michelin Guide, created by brothers Edouard and André Michelin, provided useful information for motorists, such as tire repair, listings of car mechanics, … Major brand candy bars from the West, croissants, pizzas, cocktails and sushi restaurants – though at that time not many people knew how to eat Japanese food or to even pronounce the names of the products. Boris is a great leader with a very clear vision. ⁠ We combine raw scallops with raspberry, guacamole and carrot voditsa, a type of juice I created starting out from a traditional recipe I found in an old book. At The White Rabbit you won’t be served heavy slabs of flesh drained in creamy sauces or need to conquer mayonnaise dressings. It is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin, hailed as a “Legendary Chef” by French guide Gault & Millau. It goes back to the times of Ivan the Terrible in the 16th century and specifically with Peter the Great during the 17th and 18th century. The White Rabbit Chef's Table is a must if you are in Moscow. Vladimir opens every season with a tasting menu, as is typical of high gastronomy. Meet Ortwin of the family owned company Crotoni, specialised in the production of salad. With fairly basic ingredients she managed to create what today we call the ‘umami’ taste. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. Today, the dynamically evolving groupe companys consists of 11 restaurants in Moscow and 12 in Sochi. Chef’s Secret: One of your most remarkable signature dishes, ‘Poor vs Rich’, is built around cabbage. Driven by an obsession with dough, award-winning LA chef Nancy Silverton built a bread-making empire before reinventing herself as a … Is it easy to source good suppliers for The White Rabbit? ⁠ “They would eat them and say, ‘I’ve been to France. Wishing you all a wonderful new year with great things to rediscover.⁠ ⁠ Discover the recipe via linkin.bio⁠ ⁠ ⁠ ⁠, Throwback to the best pics of 2020: Carrot cooked in the soil it came from’, the carrot is served with hollandaise made of fermented carrot juice (1 month) and house cured egg yolk, by chef Jim Ophorst of PRU restaurant.⁠, Throwback to the best pics of 2020: Bresse pigeon with preserved blackberries, Forono beetroot 'liquorice' and a sauce of the bones and liver by Executive Chef Dennis Kuipers & Chef de Cuisine Jurgen van der Zalm of restaurant Vinkeles in Amsterdam, the Netherlands.⁠, Throwback to the best pics of 2020: Barbecue pear, pear cider ice cream, bay leaf and crème crue by Executive Chef Joris Bijdendijk of restaurant RIJKS in Amsterdam, the Netherlands.⁠, Throwback to the best pics of 2020: Langoustine with Dutch 'table' oyster, cucumber, dill, elderflower and shimeji mushroom by Executive Chef Dennis Kuipers & Chef de Cuisine Jurgen van der Zalm of restaurant vinkeles in amsterdam, the netherlands.⁠, Throwback to the best pics of 2020: Steak tartare of Rubia Gallega with gherkin and green herbs by chef Peter De Clercq of restaurant Elckerlijc in Maldegem, Belgium.⁠, Throwback to the best pics of 2020: North Sea crab with potato, plankton, finger lime and sea urchin by Executive Chef Dennis Kuipers & Chef de Cuisine Jurgen van der Zalm of restaurant Vinkeles in Amsterdam, the Netherlands.⁠, Throwback to the best pics of 2020: Appetizers by chef Viki Geunes at restaurant Zilte, Antwerp:⁠, Throwback to the best pics of 2020: Steak tartare over grilled bone marrow and pommes soufflées by Chef Antonio Romero of Restaurant Suculent in Barcelona. Mukhin makes it clear he is on a crusade to revive his homeland’s long-forgotten recipes. • Russians were not as quick to embrace their county’s past when White Rabbit first opened. Following that I moved to Moscow to work as a chef in several restaurants. Chef’s Secret: You’ve also put your shoulders under the development and promotion of Russian cuisine in general. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. Unfortunately, it was impossible to debone the fish, so for me as a kid eating the borsht was somewhat of a challenge. Chef Vladimir Mukhin of White Rabbit in Moscow stars in a just-released Season 3 episode of Chef’s Table, and he has taken it upon himself … Catfish are also specially farmed for us. That’s how I became chef of The White Rabbit. Life Before Becoming Famous. Throwback to the best pics of 2020: Steak tartare over grilled bone marrow and pommes soufflées by Chef Antonio Romero of Restaurant Suculent in Barcelona. But that’s an integral part of the White Rabbit philosophy. She was almost in tears. Chef Vladimir Mukhin: This is something Boris Zarkov and myself closely guard. 18. She prepared it not with meat but with two different varieties of cabbage and small fish. “They loved his Russian cooking.”, • Leaving home for Moscow wasn’t easy for Mukhin. Given the restaurants status and the featuring on Netflix Chef’s Table I called White Rabbit a good week ahead of my visit. Our host, Ekaterina Steblina takes us into the kitchen where Chef Mukhin shares his signature dishes and recipes, and also presents his love for food in the most fashionable manner. You can definitely say that the Mukhin family has cooking skills in its blood. However, his culinary talent was fully revealed in White Rabbit Family projects. Whizz to the 16th floor of Moscow’s grand Smolensky Passage building to go down a culinary rabbit hole. It takes time and effort to find them. He first opened the restaurant White Rabbit in 2011. I turned to a Japanese method of preserving fruit. newsletter, Viennetta, the Fanciest Dessert of the ’90s, Is Back, The height of sophistication — and the freezer aisle — is returning after 30 years. Nancy Silverton 46m. “Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents,” the World’s 50 Best committee declares. There are many traditional Russian dishes to be rediscovered but they aren’t being handed to you on a plate. White Rabbit, Moscow Picture: The talented chef ! Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. #hungryformoremag #christmasmenu #takeaway #thebestchefawards #michelinguide #finedining #theartofplating #hautecuisine #chefsroll #gastroart #chefsofinstagram #chefsplateform #chefstalk #gastronomy #culinaireinspiratie #culinary #foodiegram #instafood #foodie #foodpic #foodphotography #foodstyling #plating #foodelia #foodblogger #foodstarz⁠ ... Let’s bubble into the new year with this bubbly sloe rosé cocktail. Meet Ortwin of the family owned company Crotoni, specialised in the production of salad. Chef’s Secret: With so little archive material available it must have been a gigantic task. Tweet. ⁠, Throwback to the best pics of 2020: Dover sole, fennel, white grapes and beurre blanc by Executive Chef Dennis Kuipers & Chef de Cuisine Jurgen van der Zalm of restaurant Vinkeles in Amsterdam, the Netherlands.⁠, Throwback to the best pics of 2020: Aged Holstein beef with eggplant, argan oil, smoked olive oil and a sauce made with ponzu by chef Alain Bianchin of restaurant Alain Bianchin in Jezus-Eik (Overijse), Belgium.⁠, Throwback to September when we visited some interesting local suppliers. White Rabbit - a restaurant on the top floor in the historical center of Moscow invites you to try exquisite cuisine and enjoy the panorama of the capital. This website uses cookies so that we can provide you with the best user experience possible. We present it together with Polugar which has some similarities with vodka but is actually a much more ancient spirit produced with rye. Gradually our gastronomy began to grow. - Check out Tripadvisor members' 50,108 candid photos and videos. DUBAI: White Rabbit restaurant in Moscow may have been a name whispered among gourmands in the past, but it has become a worldwide sensation thanks to Russian chef Vladimir Mukhin. Executive Chef of The White Rabbit in Moscow and Brand Chef of the White Rabbit Family (Main image) A disruptor and resuscitator of authentic Russian recipes, Vladimir Mukhin is brand chef … Vladimir Mukhin, un renovador de la cocina rusa, es su chef. The economic system opened up and new imported products arrived. • This wasn’t always the case. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. ⁠ “We were buying oysters from the Black Sea,” Mukhin says. All Rights Reserved. Moscow, Russia Boundless creativity with Russian ingredients from Moscow’s most famous chef What makes it special: With a spectacular 360-degree view of Moscow from its 16th-floor dining room, White Rabbit is the best place in the capital for dining with a view. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. Even the elevator that leads to the restaurant is decorated accordingly and oozes a distinctive aroma. All the restaurant chefs in the White Rabbit Family can use the food lab as also our library with our own archives and culinary literature emanating from all over the world. White Rabbit - панорамный ресторан в историческом центре Москвы авторская кухня. 23. But the way he sees it, Mukhin is not chasing recognition but a more elusive goal: the evolution of a unique, Russian style of cooking that the world is yet to deem worthy of praise. Today there are many chefs in our country that want to move forward with Russian cuisine. It exemplifies his approach. But, before the Bolsheviks toppled the empire in 1917, Russia had a grand cultural heritage. He takes traditional Russian cooking and gives it an experimental edge, earning White Rabbit a place on the World’s 50 Best Restaurants list for three consecutive years. Reserva White Rabbit, Moscú en Tripadvisor: Consulta 3,461 opiniones sobre White Rabbit con puntuación 4 de 5 y clasificado en Tripadvisor N.°190 de 14,435 restaurantes en Moscú. • Don’t fret: Father and son are on good terms again. In the beginning it was somewhat chaotic. Professional chef who is known for his work with the critically acclaimed restaurant White Rabbit in Moscow. The theme of the night was Fish and the Chef in Charge was Alexey Kogay of Chicha Bar. He was second at the S.Pellegrino Cooking Cup 2013, he's executive chef at White Rabbit - one of the most appreciated restaurants in Moscow - and he's the heir to the so called "Russian culinary dynasty". ⁠, Throwback to the best pics of 2020: Scallop with radish and codium by Executive Chef Joris Bijdendijk of restaurant RIJKS in Amsterdam, the Netherlands. There’s no wine arrangement for the menus but the sommelier is always on hand to help you choose from the extensive wine list (featuring many excellent Russian wines). The cabbages had been out in the cold too long and were frozen when she delivered them. Week ahead of my nature, so for me it was impossible to the. Scene in Moscow and 11 sous-chefs the White Rabbit Family ’ s quest to bring the cuisine of Vladimir... And up to 300 kilograms Rabbit Moscow top restaurants in Moscow than 4 metres long were... 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