In the Holy Prilutsky monastery not far from Vologda (famous for its high level of craftsmanship) I found a totally unique variety of sourdough. With ‘the book of tasty and healthy food’ as a reference you’re not going to bring over lots of people to your restaurant when they also have the option of Italian or French restaurants. When we watched this episode, I … 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. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. Unfortunately, it was impossible to debone the fish, so for me as a kid eating the borsht was somewhat of a challenge. He started his career at 12 years old in the kitchen of a restaurant, where his father worked as a Chef. Today there are many chefs in our country that want to move forward with Russian cuisine. Share. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. Perhaps because we are Belgians? These are going to be grown next year in a greenhouse exclusively reserved for The White Rabbit. No. #localsuppliers #salad #veggie #foodie #hungryformoremag #nature #passion #foodlover #fresh ... Turbot, Jerusalem artichoke, brussels sprouts and black truffle by chef Bart De Pooter at restaurant Pastorale.⁠ This website uses cookies so that we can provide you with the best user experience possible. Accustomed with the restaurant and bar scene in Moscow I knew Friday nights tend to be busy. 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. Seven decades of communist rule squeezed a lot of the life out of Russia’s gastronomic tradition. It had to fill the stomach and nothing more. Therefore, we reserved a table at the amazing White Rabbit restaurant, led by the progressive and innovative head chef Vladimir Mukhin. Feb 26, 2020 - At the top floor of the Smolenskaya building in Moscow, you can find The White Rabbit, the restaurant of the famous and most creative chef Vladimir Mukhin. Where did you get the idea to use cabbage, not the most noble product around, for this dish? Chef's Table - a unique gastronomic experience restaurant. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. - Check out Tripadvisor members' 50,108 candid photos and videos. It can only benefit the further development of our cuisine and the establishment of Russia as a culinary destination. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. 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. Chef Vladimir Mukhin: What you are talking about is the black Borodino bread. From then on in Russia food was looked upon as being purely functional. Chef’s Secret: With 170 seats and 11 sous-chefs The White Rabbit is a large venture. It looks creamy but no dairy products are used. Throwback to the best pics of 2020: Scallop with radish and codium by Executive Chef Joris Bijdendijk of restaurant RIJKS in Amsterdam, the Netherlands. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. The quails from the ‘End of the beginning’ dish is another example. Mukhin makes it clear he is on a crusade to revive his homeland’s long-forgotten recipes. 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. And then you had those 70 Soviet years when everything was made with tabula rasa. And since a couple of years other Russian chefs have followed. 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. White Rabbit first opened in 2012 and earned an episode on Netflix’s popular series Chef’s Table. 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. “But I loved cheating on the Russian cuisine.”. “They loved his Russian cooking.”, • Leaving home for Moscow wasn’t easy for Mukhin. Or, as they say, Brussels sprouts. For example, I remember my grandmother’s borsht. The theme of the night was Fish and the Chef in Charge was Alexey Kogay of Chicha Bar. Before Fame. ⁠, Throwback to the best pics of 2020: Scallop with radish and codium by Executive Chef Joris Bijdendijk of restaurant RIJKS in Amsterdam, the Netherlands. Chef’s Secret: With so little archive material available it must have been a gigantic task. Within The White Rabbit Family there’s lots of room for initiative and self-development. 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. Only guest older than 14 years old can attend the restaurant and 18+ on the Wine Evening. Located at the glass rooftop of the Smolensky Passage, with a beautiful view over Moscow, I love how it’s filled with romantic atmosphere and state-of-the-art cuisine by famous Chef Vladimir Mukhin. The borscht is a symbol of Mukhin’s philosophy: “traditions are lasting, innovations are boundless”. White Rabbit is a beautiful, multi-awarded upscale modern restaurant. Given the restaurants status and the featuring on Netflix Chef’s Table I called White Rabbit a good week ahead of my visit. Not much taste came out of it. “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). 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. Meet Ortwin of the family owned company Crotoni, specialised in the production of salad. 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. Another example of that approach is the ‘Europe vs Asia’ dish from the Contrast menu. Born to a family of chefs, he jokes that he was born in the kitchen. Local seasonal products, modern techniques, new combinations –Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. I like to play with our traditions and add a modern twist to it. Share. 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. Chef’s Secret (The Best Chef & Hungry for More): How did you get started with The White Rabbit? 23. One man’s quest to bring the cuisine of Russia’s glorious past into the 21st century. ⁠ When did it all start? Whizz to the 16th floor of Moscow’s grand Smolensky Passage building to go down a culinary rabbit hole. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. #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. Boris is a great leader with a very clear vision. With a touch of creativity, we have given the dish a modern touch. newsletter, Viennetta, the Fanciest Dessert of the ’90s, Is Back, The height of sophistication — and the freezer aisle — is returning after 30 years. White Rabbit Family is a Russian restaurant company group, founded by Boris Zarkov in 2010. 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. 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 to introduce his compatriots to the dishes of Russia’s glory days. 15 место в The World’s 50 Best Restaurants. It exemplifies his approach. By George Nelson. A couple of weeks ago a tomato grower visited us. Vladimir Mukhin, un renovador de la cocina rusa, es su chef. 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. Chef Vladimir Mukhin: Ah, there’s a special story attached to that dish. However, his culinary talent was fully revealed in White Rabbit Family projects. ⁠, 'De kapoen': Chicory, risotto cereals and red onion by chef Bart De Pooter at restaurant Pastorale.⁠, Let’s bubble into the new year with this bubbly sloe rosé cocktail. “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. “Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents,” the World’s 50 Best committee declares. He’s dived into researching the old recipes and traveled throughout the country to discover different interpretations and ingredients. At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist. I burned some of the cabbages for a couple of hours in the Russian oven until they were totally black on the outside. Today I still travel to the old villages in Russia to talk to elderly people. Chef Vladimir Mukhin: Sort of. All this came to an end with the Bolshevist Revolution in 1917. 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. 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. White Rabbit is one of the world's best restaurants -ranking in the top 50- and is located in Moscow. 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. It is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin, hailed as a “Legendary Chef” by French guide Gault & Millau. Tweet. 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. “When we stopped communicating, for me it was a tragedy,” Mukhin says. 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. 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. Actually, I started way back in the nineties when I was eighteen, having graduated as a chef. As a teaser for the new dish he hangs several plants here and there in the restaurant. Mukhin is working on a new dish: marrowbone made from the stem of this plant. 18. On the contrary. The restaurants of The White Rabbit Family are not just merely about selling food. 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. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and finding good product in the age of embargoes. But for me it wasn’t challenging enough there. 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. In the meantime, he tells us about his origins, his ambitions, his vision and ancient Russian culinary traditions. The Alice in Wonderland themed interior also stands out: luxurious and playful boasting paintings of rabbits, colourful rococo furniture and plush sofas. Chef’s Secret: You’ve also put your shoulders under the development and promotion of Russian cuisine in general. 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. The Borodino bread accompanies the first dish of the Contrast menu. For viewers who might feel uncool because “moose lip dumplings” don’t sound positively appetizing, here is the reaction from the chef’s own kitchen staff: • Once Mukhin realized he could apply modern techniques to the pre-Soviet food of Russia, he became obsessed. Vladimir Mukhin is one of the most interesting figures of international fine dining. 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 … Chef’s Secret: Not many people outside Russia are familiar with the culinary traditions of the country. The eatery, led by chef Vladimir Mukhin, came in … by @adriaanvanlooy I myself am available as an inspirator for all the chefs of the WRF restaurants. Vladimir opens every season with a tasting menu, as is typical of high gastronomy. 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). As you know there were close ties between French and Russian aristocracy. When Boris Zarkov asked me to head up The White Rabbit kitchen, he expressed his ambition to get into the world’s Top 50 best restaurants. The most well-known of these, Moscow’s White Rabbit, was named one of the 50 best restaurants in the world last year. It’s the only Russian restaurant to make the cut. There are many traditional Russian dishes to be rediscovered but they aren’t being handed to you on a plate. 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. This website uses cookies to provide you with the best browsing experience. 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. ⁠ She felt sad, especially as her products are of very high quality. Moscow restaurant White Rabbit was named one of the world's top restaurants in new rankings that came out Monday. 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 … In reality very few classic recipes were written down and preserved. ⁠ Driven by an obsession with dough, award-winning LA chef Nancy Silverton built a bread-making empire before reinventing herself as a … We understand that you come from several generations of Russian chefs. We love the series on Netflix called “Chef’s Table”, where one episode is dedicated to this restaurant. ⁠ • Russians were not as quick to embrace their county’s past when White Rabbit first opened. The White Rabbit Chef's Table is a must if you are in Moscow. Chef’s Secret: One of your most remarkable signature dishes, ‘Poor vs Rich’, is built around cabbage. Шеф- повар Владимир Мухин . She prepared it not with meat but with two different varieties of cabbage and small fish. Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. 14 октября пройдет представление в самом захватывающем стиле нашего ресторана-театра – УЖИН В 4 РУКИ. White Rabbit is a beautiful, multi-awarded upscale modern restaurant. Sea urchin caviar, potatoes, tangerines and sea water. All Rights Reserved. If you disable this cookie, we will not be able to save your preferences. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. The guide covers less than 30 countries all over the world, and it almost entirely ignores Eastern Europe. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. The latest edition of the World’s 50 Best Restaurants has White Rabbit slotted at No. Gradually our gastronomy began to grow. These and other informal recipes have inspired me a great deal. It takes time and effort to find them. Is that also based on a recipe you discovered inland? He is also known for owning and operating the Chefs Table restaurant as well as several other restaurants throughout the Moscow area. It took but a few years for the establishment to become a true culinary hotspot. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. ⁠ Chef’s Secret: And then in 1991 the old Soviet regime fell and the Russian kitchen revived. Since then each year we’ve climbed up in the rankings with solid top 20 places over the last consecutive years. 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. Professional chef who is known for his work with the critically acclaimed restaurant White Rabbit in Moscow. I initially started out working in my father’s restaurant. But, before the Bolsheviks toppled the empire in 1917, Russia had a grand cultural heritage. Professional chef who is known for his work with the critically acclaimed restaurant White Rabbit in Moscow. Boris came over, ordered some food and made me a job offer. • This wasn’t always the case. In the beginning it was somewhat chaotic. 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. On the top floor of a 16-story bulding you will find one of the top restaurants in Moscow; the White Rabbit. When being creative as a bed for coco lardo, tender slices of coconut fruit almost. Attached to that dish the most interesting figures of international fine dining different taste the restaurants! Were written down and preserved fruit that almost tastes like lardo s popular series chef ’ popular. 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