“We were buying oysters from the Black Sea,” Mukhin says. Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. How do you find and keep co-workers as passionate and motivated as yourself? Vladimir opens every season with a tasting menu, as is typical of high gastronomy. 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. 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. 15 место в The World’s 50 Best Restaurants. 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. However, his culinary talent was fully revealed in White Rabbit Family projects. Local seasonal products, modern techniques, new combinations –Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. Within The White Rabbit Family there’s lots of room for initiative and self-development. R Russian chef Vladimir Mukhin has one foot in the future and one in the past, but he’s standing tall. “His French clients who ate it were amazed,” he says. 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. And then you had those 70 Soviet years when everything was made with tabula rasa. The White Rabbit Chef's Table is a must if you are in Moscow. Or, as they say, Brussels sprouts. 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. Perhaps because we are Belgians? When we watched this episode, I … The cabbages had been out in the cold too long and were frozen when she delivered them. In reality very few classic recipes were written down and preserved. 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. As a teaser for the new dish he hangs several plants here and there in the restaurant. 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 . He is also known for owning and operating the Chefs Table restaurant as well as several other restaurants throughout the Moscow area. He’s dived into researching the old recipes and traveled throughout the country to discover different interpretations and ingredients. A couple of weeks ago a tomato grower visited us. New products were imported, meals were served in courses and the common ‘kitchen brigade’ with chef, sous-chef, commis and so on came about. Fahrenheit. 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. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. All this came to an end with the Bolshevist Revolution in 1917. White Rabbit is a beautiful, multi-awarded upscale modern restaurant. For each dinner florists decorate the part … • Russians were not as quick to embrace their county’s past when White Rabbit first opened. Today I still travel to the old villages in Russia to talk to elderly people. 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’. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. It’s the only Russian restaurant to make the cut. But for me it wasn’t challenging enough there. 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. 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. Tweet. I initially started out working in my father’s restaurant. No. Chef’s Secret: Not many people outside Russia are familiar with the culinary traditions of the country. “They would eat them and say, ‘I’ve been to France. White Rabbit Family is a Russian restaurant company group, founded by Boris Zarkov in 2010. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. White Rabbit is one of the world's best restaurants -ranking in the top 50- and is located in Moscow. 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. Using that sourdough, we bake several varieties of bread for The White Rabbit Family. “When we stopped communicating, for me it was a tragedy,” Mukhin says. 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. 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. 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 … The latest edition of the World’s 50 Best Restaurants has White Rabbit slotted at No. He is also known for owning and operating the Chefs Table restaurant as well as several other restaurants throughout the Moscow area. Bar - whiterabbitmoscow.ru. She felt sad, especially as her products are of very high quality. 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 White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. These are going to be grown next year in a greenhouse exclusively reserved for The White Rabbit. In the meantime, he tells us about his origins, his ambitions, his vision and ancient Russian culinary traditions. You scan still come across early 19th century pictures of sturgeons of more than 4 metres long and up to 300 kilograms. Even the elevator that leads to the restaurant is decorated accordingly and oozes a distinctive aroma. On the top floor of a 16-story bulding you will find one of the top restaurants in Moscow; the White Rabbit. Kitchens were tucked away in cellars, invisible from the guests. Many chefs found that convenient. 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 transports all who travel down its proverbial rabbit hole to another world. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. Nancy Silverton 46m. When Boris Zarkov was looking for a new chef someone recommended me. They loved his Russian cooking. ”, where his father ’ s kitchen as a destination. 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