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. When we watched this episode, I … 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. The economic system opened up and new imported products arrived. Here the kitchen is open and it has a big bar. The latest edition of the World’s 50 Best Restaurants has White Rabbit slotted at No. 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. When we meet chef Vladimir Mukhin he enthusiastically shows us the Brassica oleracea gemmifera plant. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. 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". The farmers need to be as passionate as we are. He is also known for owning and operating the Chefs Table restaurant as well as several other restaurants throughout the Moscow area. 113.7k Followers, 26 Following, 1,172 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) When Boris Zarkov was looking for a new chef someone recommended me. Vladimir Mukhin is one of the most interesting figures of international fine dining. Chef’s Secret: With so little archive material available it must have been a gigantic task. Today there are many chefs in our country that want to move forward with Russian cuisine. Within The White Rabbit Family there’s lots of room for initiative and self-development. White Rabbit Restaurant & Bar 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. Catfish are also specially farmed for us. ⁠, 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. “They would eat them and say, ‘I’ve been to France. It can only benefit the further development of our cuisine and the establishment of Russia as a culinary destination. 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. Chef’s Secret: And then in 1991 the old Soviet regime fell and the Russian kitchen revived. A couple of weeks ago a tomato grower visited us. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. Evgeny Vikentev, Head Chef @ Moscow’s Beluga Restaurant. Professional chef who is known for his work with the critically acclaimed restaurant White Rabbit in Moscow. Before Fame. 0. ⁠ That way they could dilute the food and keep some ingredients for themselves or sell them ‘under the table’. For example, this year we welcomed Rasmus Kofoed of the Copenhagen based Geranium, Joan Roca, Enrico Crippa, Zaiu Hasegawa from Den in Tokyo and Matt Orlando from Amass. In 2019 the restaurant held the 9th spot in the The Best Chef Awards. On top of that chefs didn’t have the status enjoyed in other countries. Chef Vladimir Muhin at White Rabbit in Moscow. White Rabbit, Moscow Picture: The talented chef ! The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. #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.⁠ The most well-known of these, Moscow’s White Rabbit, was named one of the 50 best restaurants in the world last year. At The White Rabbit you won’t be served heavy slabs of flesh drained in creamy sauces or need to conquer mayonnaise dressings. Vegetables are definitely my favourite products to work with. Many chefs found that convenient. 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. Since then each year we’ve climbed up in the rankings with solid top 20 places over the last consecutive years. After my time in France I moved back to Moscow where I became chef in a far more modest place. On the top floor of a 16-story bulding you will find one of the top restaurants in Moscow; the White Rabbit. Born to a family of chefs, he jokes that he was born in the … Each year during the IKRA Talks culinary conference we come together to discuss all the aspects in our field. Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. In the meantime, he tells us about his origins, his ambitions, his vision and ancient Russian culinary traditions. by @adriaanvanlooy Here are some takeaways from Mukhin’s Chef’s Table episode: • “Russians suffered 75 years, two-and-a-half generations Soviet time when people were fooled into eating this gray, urban grub,” Mukhin says as the episode opens. This website uses cookies so that we can provide you with the best user experience possible. 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. We understand that you come from several generations of Russian chefs. 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 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, … We present it together with Polugar which has some similarities with vodka but is actually a much more ancient spirit produced with rye. I burned some of the cabbages for a couple of hours in the Russian oven until they were totally black on the outside. The restaurants of The White Rabbit Family are not just merely about selling food. This website uses cookies to provide you with the best browsing experience. Eager to learn more about European cuisine I went to France to work as a sous-chef in Christian Etienne’s restaurant. Russians also started to travel around the world, just as I did when I went to work for French restaurants. Actually, I started way back in the nineties when I was eighteen, having graduated as a chef. 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. Throwing good ingredients away is not part of my nature, so I started to think about a way to save them. White Rabbit is a beautiful, multi-awarded upscale modern restaurant. For each dinner florists decorate the part … 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 . • “At that moment, I had this nuclear suitcase, as they say in Russia. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. My father and grandfather were chefs also. The guide covers less than 30 countries all over the world, and it almost entirely ignores Eastern Europe. #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. ⁠, Turbot, Jerusalem artichoke, brussels sprouts and black truffle by chef Bart De Pooter at restaurant Pastorale.⁠, Chef’s Secret: Dennis Huwaë – Daalder, Amsterdam, Chef’s Secret: Erik and Juliën van Loo, Parkheuvel, Rotterdam, Hake fish with crab and a Bilbaina sauce: Paco Roncero Restaurant, Chef’s Secret: Viki Geunes, Zilte, Antwerp, Red mullet from Galicia: Javier Aranda – Restaurant Gaytán. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. But for me it wasn’t challenging enough there. 18. Born to a family of chefs, he jokes that he was born in the kitchen. 75.474 persone sono state qui. And since a couple of years other Russian chefs have followed. 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. It took but a few years for the establishment to become a true culinary hotspot. February 2020. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. About the restaurant. Life Before Becoming Famous. ⁠ 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. White Rabbit, Moscow Picture: The talented chef ! 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. 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. The borscht is a symbol of Mukhin’s philosophy: “traditions are lasting, innovations are boundless”. 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. The Father, who also bakes the bread for the monastery, gave me his permission and blessing to use it for The White Rabbit. You were stealing from the state because you added ingredients that weren’t being seen as essential. Vladimir Mukhin, un renovador de la cocina rusa, es su chef. Chef’s Secret: With 170 seats and 11 sous-chefs The White Rabbit is a large venture. A fantastic place If you are looking for haute c... White Rabbit Moscow Top Restaurants Beef Asian Dishes Reading Food Meat Meal. The White Rabbit creates an adventure beyond the ordinary that stirs the senses. 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. 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. Some people got into sourdough. 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. Meet Ortwin of the family owned company Crotoni, specialised in the production of salad. In his food lab situated in the same building of The White Rabbit restaurant Vladimir Mukhin and sous-chef Dmitri show us how the dishes are created. Chef’s Secret: You talked about the supplier that delivers the cabbages. 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. Is it easy to source good suppliers for The White Rabbit? Let's start with the good news: Russia is not the only country whose restaurants are not included in the Michelin Guide. The IKRA platform was created by The White Rabbit Family with the goal of promoting Russian cuisine around the globe. There was also an abundance of seafood back then. All this came to an end with the Bolshevist Revolution in 1917. We come together amongst peers and invite chefs from all over the world. When did it all start? 15 место в The World’s 50 Best Restaurants. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. “Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents,” the World’s 50 Best committee declares. Where did you get the idea to use cabbage, not the most noble product around, for this dish? It exemplifies his approach. Chef Mukhin is featured on Netflix documentary Chef’s Table, Season 3. It is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin, hailed as a “Legendary Chef” by French guide Gault & Millau. 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. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. On the contrary. 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 Vladimir Mukhin: Well, the story of Russian cuisine is special and somewhat unconventional. Local seasonal products, modern techniques, new combinations –Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. These are going to be grown next year in a greenhouse exclusively reserved for The White Rabbit. I turned to a Japanese method of preserving fruit. On September 17 and 18, White Rabbit chef Vladimir Mukhin will be cooking in the United States for the first time ever with a special collaboration … ⁠ ⁠ Unfortunately, it was impossible to debone the fish, so for me as a kid eating the borsht was somewhat of a challenge. • Don’t fret: Father and son are on good terms again. Boris is a great leader with a very clear vision. I was born into a family of chefs. In the past Anatoly Kazakov worked in fashionable Moscow restaurants, The Most and Bon-2, probation with the legendary Italian chef, Gualtiero Marchesi. He first opened the restaurant White Rabbit in 2011. Réserver une table White Rabbit, Moscou sur Tripadvisor : consultez 3.463 avis sur White Rabbit, noté 4 sur 5 sur Tripadvisor et classé #190 sur 14.438 restaurants à Moscou. The Alice in Wonderland themed interior also stands out: luxurious and playful boasting paintings of rabbits, colourful rococo furniture and plush sofas. The format is compact, but refined - there is only one table for 15 seats in the restaurant, but only the best Moscow and visiting chefs prepare here. ⁠ Today I still travel to the old villages in Russia to talk to elderly people. The White Rabbit is no small restaurant: 170 seats, 11 sous-chefs and 50 à la carte dishes, aside from the tasting menus. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. Not much taste came out of it. R Russian chef Vladimir Mukhin has one foot in the future and one in the past, but he’s standing tall. Chef’s Secret: But it took some time until the ‘real’ Russian cuisine came to surface. “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 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. 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 … Mukhin is working on a new dish: marrowbone made from the stem of this plant. These and other informal recipes have inspired me a great deal. Taste the amazing cuisine of Chef Vladimir Mukhin from the famed White Rabbit restaurant. The chef recommends Contrast which offers twelve courses and many of his signature dishes. As you know there were close ties between French and Russian aristocracy. newsletter, Viennetta, the Fanciest Dessert of the ’90s, Is Back, The height of sophistication — and the freezer aisle — is returning after 30 years. The cabbages had been out in the cold too long and were frozen when she delivered them. Boris came over, ordered some food and made me a job offer. So, like generations of youths before him, Mukhin had to rebel against the old man. Even the elevator that leads to the restaurant is decorated accordingly and oozes a distinctive aroma. 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. And I must admit we are finicky. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. 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. Chef Vladimir Mukhin. You can definitely say that the Mukhin family has cooking skills in its blood. 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. “His French clients who ate it were amazed,” he says. Chef's Table - a unique gastronomic experience restaurant. There are many traditional Russian dishes to be rediscovered but they aren’t being handed to you on a plate. With a touch of creativity, we have given the dish a modern touch. 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. The theme of the night was Fish and the Chef in Charge was Alexey Kogay of Chicha Bar. I was eating oysters there and they had a different taste. She was almost in tears. The White Rabbit Chef's Table is a must if you are in Moscow. Today, the dynamically evolving groupe companys consists of 11 restaurants in Moscow and 12 in Sochi. Both his mother and father were chefs and so was his grandmother. We love the series on Netflix called “Chef’s Table”, where one episode is dedicated to this restaurant. 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. • This wasn’t always the case. White Rabbit first opened in 2012 and earned an episode on Netflix’s popular series Chef’s Table. Chef Vladimir Mukhin: Yes, especially seeing the recognition comes from all over the world. At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist. Chef Vladimir Mukhin: What you are talking about is the black Borodino bread. “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). Sea urchin caviar, potatoes, tangerines and sea water. 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. At the time I was one of the youngest professional chefs in Russia, though I have to say it didn’t come about by accident. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. In reality very few classic recipes were written down and preserved. In Moscow, a new gastronomic place of power - the Chef's Table restaurant, the joint venture of the White Rabbit Group and Grand Cuisine. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. 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. Whizz to the 16th floor of Moscow’s grand Smolensky Passage building to go down a culinary rabbit hole. - Check out Tripadvisor members' 50,108 candid photos and videos. 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. 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. 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. There is so much to be discovered and rediscovered. I myself am available as an inspirator for all the chefs of the WRF restaurants. As a teaser for the new dish he hangs several plants here and there in the restaurant. 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. Chef Vladimir Mukhin: Ah, there’s a special story attached to that dish. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. The chef went from being a big fish in a small pond to starting at the bottom on the line, and his relationship with his father was damaged. 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