White Rabbit is a beautiful, multi-awarded upscale modern restaurant. We present it together with Polugar which has some similarities with vodka but is actually a much more ancient spirit produced with rye. Vegetables are definitely my favourite products to work with. However, his culinary talent was fully revealed in White Rabbit Family projects. Chef Vladimir Mukhin: This is something Boris Zarkov and myself closely guard. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. 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. 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. The White Rabbit is no small restaurant: 170 seats, 11 sous-chefs and 50 à la carte dishes, aside from the tasting menus. “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). Bar - whiterabbitmoscow.ru. Catfish are also specially farmed for us. February 2020. Professional chef who is known for his work with the critically acclaimed restaurant White Rabbit in Moscow. Evgeny Vikentev, Head Chef @ Moscow’s Beluga Restaurant. Soviet cuisine had its own culinary bible: ‘The book of tasty and healthy food’ which I thought was ironic. My father and grandfather were chefs also. , 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. 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. One day a supplier delivered cabbages to our restaurant. 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. From then on in Russia food was looked upon as being purely functional. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. These and other informal recipes have inspired me a great deal. White Rabbit, Moscow, Russia. Within The White Rabbit Family there’s lots of room for initiative and self-development. 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. Kitchens were tucked away in cellars, invisible from the guests. ... (Click PLAY for highlights of White Rabbit, Moscow) Magnificently located at the top floor (16th) Smolenskaya Plaza. He started his career at 12 years old in the kitchen of a restaurant, where his father worked as a Chef. White Rabbit, Moscow Picture: The talented chef ! “But I loved cheating on the Russian cuisine.”. Chef Vladimir Mukhin: Sort of. And I must admit we are finicky. Unfortunately, it was impossible to debone the fish, so for me as a kid eating the borsht was somewhat of a challenge. It’s the only Russian restaurant to make the cut. Michelin stars. Taste the amazing cuisine of Chef Vladimir Mukhin from the famed White Rabbit restaurant. Nancy Silverton 46m. Chef Vladimir Mukhin: Well, the story of Russian cuisine is special and somewhat unconventional. I wanted to create my own bread for The White Rabbit. During the Soviet times there may not have been a great culinary tradition, but my family always knew how to make the most of what was available. I like to play with our traditions and add a modern twist to it. 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. “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. All Rights Reserved. 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. I initially started out working in my father’s restaurant. Or, as they say, Brussels sprouts. 23. 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. Share. En el contexto en el que habita, el restaurante White Rabbit de Moscú es un conejo blanco tan sorprendente como el que persigue la protagonista de 'Alicia en el país de las maravillas'. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. “They would eat them and say, ‘I’ve been to France. Chef’s Secret: Not many people outside Russia are familiar with the culinary traditions of the country. It took but a few years for the establishment to become a true culinary hotspot. It looks creamy but no dairy products are used. Only guest older than 14 years old can attend the restaurant and 18+ on the Wine Evening. 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. 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 … He presented more than 80 varieties out of which we selected 25. You were stealing from the state because you added ingredients that weren’t being seen as essential. For each dinner florists decorate the part … But for me it wasn’t challenging enough there. 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. With a touch of creativity, we have given the dish a modern touch. The Father, who also bakes the bread for the monastery, gave me his permission and blessing to use it for The White Rabbit. , '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. On the top floor of a 16-story bulding you will find one of the top restaurants in Moscow; the White Rabbit. All-in all we have about 20 small farmers that provide us with products that qualify for The White Rabbit. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. 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. 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. • Russians were not as quick to embrace their county’s past when White Rabbit first opened. At The White Rabbit you won’t be served heavy slabs of flesh drained in creamy sauces or need to conquer mayonnaise dressings. 14 октября пройдет представление в самом захватывающем стиле нашего ресторана-театра – УЖИН В 4 РУКИ. I turned to a Japanese method of preserving fruit. Each year during the IKRA Talks culinary conference we come together to discuss all the aspects in our field. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. Boris is a great leader with a very clear vision. How do you find and keep co-workers as passionate and motivated as yourself? Chef’s Secret: We were also surprised by the bread served during the Contrast menu, unlike anything we tasted before. As a teaser for the new dish he hangs several plants here and there in the restaurant. Vol-au-vent with forest mushrooms, salsify and mimolette cheese by chef Bart De Pooter at restaurant Pastorale. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. The restaurants of The White Rabbit Family are not just merely about selling food. 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. There are many traditional Russian dishes to be rediscovered but they aren’t being handed to you on a plate. Vladimir opens every season with a tasting menu, as is typical of high gastronomy. Is it easy to source good suppliers for The White Rabbit? Local seasonal products, modern techniques, new combinations –Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. We offer our guests emotions, satisfaction and happy moments. Before Fame. She also had her own type of cabbage soup with beef bone stock – we called it ‘Shee’. The IKRA platform was created by The White Rabbit Family with the goal of promoting Russian cuisine around the globe. • An example of Mukhin’s old-school, new-school hybrid: moose lip dumplings. I burned some of the cabbages for a couple of hours in the Russian oven until they were totally black on the outside. “When we stopped communicating, for me it was a tragedy,” Mukhin says. Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. It is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin, hailed as a “Legendary Chef” by French guide Gault & Millau. Here, hallowed halls recall a colonial heritage, abandoned and brought to new glory through beautifully-restored high beams, stained-glass windows and modern furnishings. 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. He knew I could realize this potential and gave me full trust in working towards that goal. You scan still come across early 19th century pictures of sturgeons of more than 4 metres long and up to 300 kilograms. For me, being a descendant of several generations of Russian chefs, it felt only natural to revive and reinvent the real Russian kitchen. Today I still travel to the old villages in Russia to talk to elderly people. Fahrenheit. White Rabbit first opened in 2012 and earned an episode on Netflix’s popular series Chef’s Table. You truly enter a different world. He first opened the restaurant White Rabbit … Meet Ortwin of the family owned company Crotoni, specialised in the production of salad. White Rabbit Restaurant & Bar The guide covers less than 30 countries all over the world, and it almost entirely ignores Eastern Europe. R Russian chef Vladimir Mukhin has one foot in the future and one in the past, but he’s standing tall. 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