Catfish are also specially farmed for us. The White Rabbit creates an adventure beyond the ordinary that stirs the senses. Whizz to the 16th floor of Moscow’s grand Smolensky Passage building to go down a culinary rabbit hole. White Rabbit is one of the world's best restaurants -ranking in the top 50- and is located in Moscow. Vladimir opens every season with a tasting menu, as is typical of high gastronomy. Chef Vladimir Mukhin: This is something Boris Zarkov and myself closely guard. The IKRA platform was created by The White Rabbit Family with the goal of promoting Russian cuisine around the globe. Professional chef who is known for his work with the critically acclaimed restaurant White Rabbit in Moscow. “When they sealed the borders, we were, so to say, on the crest of the wave, because we started working with the Russian ingredients a long time ago,” the chef explains. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. Driven by an obsession with dough, award-winning LA chef Nancy Silverton built a bread-making empire before reinventing herself as a … The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. And proactivity is encouraged amongst the whole family, with incentives for employees who come up with original ideas to improve the White Rabbit experience even more for our guests. He started his career at 12 years old in the kitchen of a restaurant, where his father worked as a Chef. 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. That way they could dilute the food and keep some ingredients for themselves or sell them ‘under the table’. Chef Vladimir Mukhin. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. 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. There was also an abundance of seafood back then. At The White Rabbit you won’t be served heavy slabs of flesh drained in creamy sauces or need to conquer mayonnaise dressings. Chef’s Secret: With so little archive material available it must have been a gigantic task. Make the Chai that Keeps NYC Taxi Drivers Going All Night, A foolproof chai recipe, plus a guide to some of the chai preparations most popular in New York, A good old fashioned hand mixer does just about everything you’d want it to and then some, The latest edition of the World’s 50 Best Restaurants, A Guide to the Stars of ‘Chef’s Table’ Season 3, Nebraska Governor Wrongly Says Undocumented Meatpacking Workers Can’t Get Vaccine, Tyson Cannot Blame Executive Order for Employee’s Death, Federal Judge Rules, Doctors Concerned That Coronavirus-Related Loss of Taste Could Be Permanent for Some. 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. There is so much to be discovered and rediscovered. In the beginning it was somewhat chaotic. We come together amongst peers and invite chefs from all over the world. “When we stopped communicating, for me it was a tragedy,” Mukhin says. That influenced the way food was being cooked and served in Russia. I was eating oysters there and they had a different taste. These are going to be grown next year in a greenhouse exclusively reserved for The White Rabbit. Mukhin makes it clear he is on a crusade to revive his homeland’s long-forgotten recipes. One man’s quest to bring the cuisine of Russia’s glorious past into the 21st century. 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, … But for me it wasn’t challenging enough there. That’s how I became chef of The White Rabbit. “But I loved cheating on the Russian cuisine.”. 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". 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 … The guide covers less than 30 countries all over the world, and it almost entirely ignores Eastern Europe. Chef’s Secret: With 170 seats and 11 sous-chefs The White Rabbit is a large venture. 14 октября пройдет представление в самом захватывающем стиле нашего ресторана-театра – УЖИН В 4 РУКИ. I was born into a family of chefs. “We were buying oysters from the Black Sea,” Mukhin says. I like to play with our traditions and add a modern twist to it. And since a couple of years other Russian chefs have followed. Therefore, we reserved a table at the amazing White Rabbit restaurant, led by the progressive and innovative head chef Vladimir Mukhin. 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. In Moscow, a new gastronomic place of power - the Chef's Table restaurant, the joint venture of the White Rabbit Group and Grand Cuisine. Even the elevator that leads to the restaurant is decorated accordingly and oozes a distinctive aroma. When we ask Mukhin how he’d describe the culinary style of The White Rabbit he answers: ‘not the meat of the rabbit but the rabbit’s food’. It took but a few years for the establishment to become a true culinary hotspot. February 2020. The quails from the ‘End of the beginning’ dish is another example. But that’s an integral part of the White Rabbit philosophy. Using that sourdough, we bake several varieties of bread for The White Rabbit Family. There are many traditional Russian dishes to be rediscovered but they aren’t being handed to you on a plate. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. Highlights Chef Vladimir Mukhin White Rabbit Moscow Russia Forever a Generation December 1, 2020 by Laura Gomez Located under a glass dome on a 16th floor of Smolenskiy Passage, White Rabbit is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin . Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. White Rabbit - a restaurant on the top floor in the historical … Chef’s Secret: We were also surprised by the bread served during the Contrast menu, unlike anything we tasted before. Chef Vladimir Mukhin: Ah, there’s a special story attached to that dish. In reality very few classic recipes were written down and preserved. This means that every time you visit this website you will need to enable or disable cookies again. Each year during the IKRA Talks culinary conference we come together to discuss all the aspects in our field. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Not much taste came out of it. Many chefs found that convenient. If you disable this cookie, we will not be able to save your preferences. Chef Vladimir Mukhin: Well, the story of Russian cuisine is special and somewhat unconventional. Within The White Rabbit Family there’s lots of room for initiative and self-development. About the restaurant. We source each product from the best in their field. Il futuro della cucina russia passa dal presente, che è fatto di un manipolo di cuochi emergenti, giovani e ambiziosi. ... (Click PLAY for highlights of White Rabbit, Moscow) Magnificently located at the top floor (16th) Smolenskaya Plaza. 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. When did it all start? #hungryformoremag #thebestchefawards #michelinguide #finedining #theartofplating #hautecuisine #chefsroll #gastroart #chefsofinstagram #chefsplateform #chefstalk #gastronomy #culinaireinspiratie #culinary #foodiegram #instafood #foodie #foodpic #foodphotography #foodstyling #plating #foodelia #foodblogger #foodstarz ... 'De kapoen': Chicory, risotto cereals and red onion by chef Bart De Pooter at restaurant Pastorale. How do you find and keep co-workers as passionate and motivated as yourself? She prepared it not with meat but with two different varieties of cabbage and small fish. 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. Service is highly valued; every visit has to be a unique experience. 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. 15 место в The World’s 50 Best Restaurants. From then on in Russia food was looked upon as being purely functional. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. Eager to learn more about European cuisine I went to France to work as a sous-chef in Christian Etienne’s restaurant. , Throwback to the best pics of 2020: Scallop with radish and codium by Executive Chef Joris Bijdendijk of restaurant RIJKS in Amsterdam, the Netherlands. White Rabbit is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin, and is known for its modern take on traditional Russian cuisine. • Russians were not as quick to embrace their county’s past when White Rabbit first opened. 0. Born to a family of chefs, he jokes that he was born in the … In 2019 the restaurant held the 9th spot in the The Best Chef Awards. White Rabbit also features in the upper heights of the World’s 50 Best list and chef Vladimir Mukhin – previously at El Celler de Can Roca in Spain – is at the top of his game. 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. With the ‘Poor vs Rich’ dish I wanted to prove that the cheapest and most abundant products in Russia, such as cabbage, can be as tasty as the most expensive ingredients. Share. Vladimir Mukhin, un renovador de la cocina rusa, es su chef. Russians also started to travel around the world, just as I did when I went to work for French restaurants. Given the restaurants status and the featuring on Netflix Chef’s Table I called White Rabbit a good week ahead of my visit. When we finally tasted them, the flavour wasn’t like any other cabbage we had tasted before. She was almost in tears. It’s great to see all the hard work paying off and that The White Rabbit’s authenticity and refinement is being recognized by an international audience. 14 октября пройдет представление в самом захватывающем стиле нашего ресторана-театра – УЖИН В 4 РУКИ. Only the best and most authentic products are being considered for The White Rabbit. This website uses cookies to provide you with the best browsing experience. Soviet cuisine had its own culinary bible: ‘The book of tasty and healthy food’ which I thought was ironic. 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 borscht is a symbol of Mukhin’s philosophy: “traditions are lasting, innovations are boundless”. Since then each year we’ve climbed up in the rankings with solid top 20 places over the last consecutive years. 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. The eatery, led by chef Vladimir Mukhin, came in … He is also known for owning and operating the Chefs Table restaurant as well as several other restaurants throughout the Moscow area. 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. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. Chef’s Secret: But it took some time until the ‘real’ Russian cuisine came to surface. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. I want oysters like that.” It wasn’t until another Vladimir — the man in the Kremlin — fought U.S. sanctions in 2014 by banning Western imports that chefs and diners began to celebrate their local ingredients. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. by @adriaanvanlooy In the Contrast menu for example there is a dessert made with condensed milk and birch bast, and used to replace flour in the north of the country. Life Before Becoming Famous. Moscow restaurant White Rabbit was named one of the world's top restaurants in new rankings that came out Monday. newsletter, Viennetta, the Fanciest Dessert of the ’90s, Is Back, The height of sophistication — and the freezer aisle — is returning after 30 years. New products were imported, meals were served in courses and the common ‘kitchen brigade’ with chef, sous-chef, commis and so on came about. • This wasn’t always the case. And then you had those 70 Soviet years when everything was made with tabula rasa. Or, as they say, Brussels sprouts. Throwing good ingredients away is not part of my nature, so I started to think about a way to save them. Réserver une table White Rabbit, Moscou sur Tripadvisor : consultez 3 461 avis sur White Rabbit, noté 4 sur 5 sur Tripadvisor et classé #190 sur 14 435 restaurants à Moscou. Today, the dynamically evolving groupe companys consists of 11 restaurants in Moscow and 12 in Sochi. “I really hate that period because it destroyed Russian cuisine, and I will do whatever it takes to bring the genuine Russian taste back to the people.” The chef does not want Russian food to be thought of as dressed herring and borscht, even though he admits his brain is programmed to enjoy these sorts of dishes. At White Rabbit, his 16th floor restaurant overlooking Moscow, he is resurrecting traditional recipes from his homeland and using all the techniques of modern gastronomy to reinvent them in … #hungryformoremag #thebestchefawards #michelinguide #finedining #theartofplating #hautecuisine #chefsroll #gastroart #chefsofinstagram #chefsplateform #chefstalk #gastronomy #culinaireinspiratie #culinary #foodiegram #instafood #foodie #foodpic #foodphotography #foodstyling #plating #foodelia #foodblogger #foodstarz ... © 2020 - Hungry for More. Chef’s Secret: One of your most remarkable signature dishes, ‘Poor vs Rich’, is built around cabbage. “We were ready.”, • Now, not only are the locals celebrating Mukhin’s food, it’s receiving accolades from beyond Russia’s borders (Chef’s Table doesn’t look to shine a light on up-and-comers, obviously). White Rabbit - панорамный ресторан в историческом центре Москвы авторская кухня. Perhaps because we are Belgians? Chef Vladimir Mukhin: What you are talking about is the black Borodino bread. 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. Now 35, Mukhin is the head chef of White Rabbit, Moscow’s most celebrated restaurant and number 15 on the authoritative World’s 50 Best list. White Rabbit Restaurant & Bar Share. With a touch of creativity, we have given the dish a modern touch. Chef’s Secret: You talked about the supplier that delivers the cabbages. I initially started out working in my father’s restaurant. Throwback to September when we visited some interesting local suppliers. However, his culinary talent was fully revealed in White Rabbit Family projects. Now 35, Mukhin is the head chef of White Rabbit, Moscow’s most celebrated restaurant and number 15 on the authoritative World’s 50 Best list. Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. “They would eat them and say, ‘I’ve been to France. The restaurants of The White Rabbit Family are not just merely about selling food. Actually, I started way back in the nineties when I was eighteen, having graduated as a chef. “Known as much for his use of local, seasonal ingredients as for his charisma, Mukhin is making international waves.”, • A Guide to the Stars of ‘Chef’s Table’ Season 3 [E]• All Chef’s Table Coverage [E], The freshest news from the food world every day, Sign up for the By George Nelson. 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. We love the series on Netflix called “Chef’s Table”, where one episode is dedicated to this restaurant. “The White Rabbit is a story about Alice in Wonderland,” Moscow chef Vladimir Mukhin says of his award-winning restaurant, where it’s not unusual to be served garlic infused dishes for dessert. In the past Anatoly Kazakov worked in fashionable Moscow restaurants, The Most and Bon-2, probation with the legendary Italian chef, Gualtiero Marchesi. Vol-au-vent with forest mushrooms, salsify and mimolette cheese by chef Bart De Pooter at restaurant Pastorale. Vladimir Mukhin - brand-chef of White Rabbit Family – is one of Russia's most extraordinary chefs. We offer our guests emotions, satisfaction and happy moments. Accustomed with the restaurant and bar scene in Moscow I knew Friday nights tend to be busy. I turned to a Japanese method of preserving fruit. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and … She felt sad, especially as her products are of very high quality. Gradually our gastronomy began to grow. Today there are many chefs in our country that want to move forward with Russian cuisine. As you know there were close ties between French and Russian aristocracy. 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). “Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents,” the World’s 50 Best committee declares. , for me it was impossible to debone the fish, so I started way back in the. Authentic products are used disable cookies again to that dish place if disable... Are lasting, innovations are boundless ” she delivered them we were buying oysters the. 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