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. My father recalls the time when being creative as a chef was considered to be a crime. Chef Vladimir Mukhin. 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. 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. New products were imported, meals were served in courses and the common ‘kitchen brigade’ with chef, sous-chef, commis and so on came about. On the top floor of a 16-story bulding you will find one of the top restaurants in Moscow; the White Rabbit. He started his career at 12 years old in the kitchen of a restaurant, where his father worked as a Chef. Chef’s Secret: You talked about the supplier that delivers the cabbages. 113.7k Followers, 26 Following, 1,172 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist. 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 … “They would eat them and say, ‘I’ve been to France. A couple of weeks ago a tomato grower visited us. The most well-known of these, Moscow’s White Rabbit, was named one of the 50 best restaurants in the world last year. Chef Vladimir Mukhin: Well, the story of Russian cuisine is special and somewhat unconventional. Year after year enthusiasm grows, with more chefs and restaurant professionals joining in and launching new ideas. White Rabbit is a beautiful, multi-awarded upscale modern restaurant. 14 октября пройдет представление в самом захватывающем стиле нашего ресторана-театра – УЖИН В 4 РУКИ. The cabbages had been out in the cold too long and were frozen when she delivered them. 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. , '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. 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. With a touch of creativity, we have given the dish a modern touch. Local seasonal products, modern techniques, new combinations –Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. , Throwback to the best pics of 2020: Scallop with radish and codium by Executive Chef Joris Bijdendijk of restaurant RIJKS in Amsterdam, the Netherlands. Before Fame. That’s how I became chef of The White Rabbit. 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. In 2019 the restaurant held the 9th spot in the The Best Chef Awards. After my time in France I moved back to Moscow where I became chef in a far more modest place. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. These and other informal recipes have inspired me a great deal. The Father, who also bakes the bread for the monastery, gave me his permission and blessing to use it for The White Rabbit. Moscow restaurant White Rabbit was named one of the world's top restaurants in new rankings that came out Monday. 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. Chef Vladimir Mukhin: Ah, there’s a special story attached to that dish. Only the best and most authentic products are being considered for The White Rabbit. February 2020. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. The IKRA platform was created by The White Rabbit Family with the goal of promoting Russian cuisine around the globe. About the restaurant. Chef Vladimir Mukhin: What you are talking about is the black Borodino bread. He is also known for owning and operating the Chefs Table restaurant as well as several other restaurants throughout the Moscow area. We source each product from the best in their field. 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. Soviet cuisine had its own culinary bible: ‘The book of tasty and healthy food’ which I thought was ironic. Vladimir Mukhin, un renovador de la cocina rusa, es su chef. He’s dived into researching the old recipes and traveled throughout the country to discover different interpretations and ingredients. Tweet. Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. Michelin stars. 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. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. There was also an abundance of seafood back then. 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. Chef Vladimir Mukhin: Yes, especially seeing the recognition comes from all over the world. 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. Chef’s Secret: And then in 1991 the old Soviet regime fell and the Russian kitchen revived. Mukhin makes it clear he is on a crusade to revive his homeland’s long-forgotten recipes. The theme of the night was Fish and the Chef in Charge was Alexey Kogay of Chicha Bar. All-in all we have about 20 small farmers that provide us with products that qualify for The White Rabbit. Here, hallowed halls recall a colonial heritage, abandoned and brought to new glory through beautifully-restored high beams, stained-glass windows and modern furnishings. I was eating oysters there and they had a different taste. “But I loved cheating on the Russian cuisine.”. • “At that moment, I had this nuclear suitcase, as they say in Russia. 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. As you know there were close ties between French and Russian aristocracy. 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. Perhaps because we are Belgians? No. Since then each year we’ve climbed up in the rankings with solid top 20 places over the last consecutive years. For me, being a descendant of several generations of Russian chefs, it felt only natural to revive and reinvent the real Russian kitchen. But that’s an integral part of the White Rabbit philosophy. 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. 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. Boris is a great leader with a very clear vision. Unfortunately, it was impossible to debone the fish, so for me as a kid eating the borsht was somewhat of a challenge. 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. However, his culinary talent was fully revealed in White Rabbit Family projects. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. Professional chef who is known for his work with the critically acclaimed restaurant White Rabbit in Moscow. 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. 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. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. White Rabbit, Moscow, Russia. Throwback to September when we visited some interesting local suppliers. “When we stopped communicating, for me it was a tragedy,” Mukhin says. The award-winning (23th of 50 World Best restaurants) White Rabbit is often called a “Michelin Star”, if only Michelin awarded stars in Russia. Chef’s Secret: Are culinary awards important for you? 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