Not much taste came out of it. There’s no wine arrangement for the menus but the sommelier is always on hand to help you choose from the extensive wine list (featuring many excellent Russian wines). He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. With fairly basic ingredients she managed to create what today we call the ‘umami’ taste. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. The Father, who also bakes the bread for the monastery, gave me his permission and blessing to use it for The White Rabbit. Vladimir opens every season with a tasting menu, as is typical of high gastronomy. Using that sourdough, we bake several varieties of bread for The White Rabbit Family. We pride ourselves on classic pub food cooked with care. After my time in France I moved back to Moscow where I became chef in a far more modest place. Today there are many chefs in our country that want to move forward with Russian cuisine. 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. VM: Well, there are several reasons for that. Being top listed in the most renowned culinary guides Vladimir Mukhin has become a true star in the culinary world. CS: Are culinary awards important for you? He sees his mission in making Russian cuisine popular worldwide. For me, being a descendant of several generations of Russian chefs, it felt only natural to revive and reinvent the real Russian kitchen. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. 113.3k Followers, 26 Following, 1,169 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) Even the elevator that leads to the restaurant is decorated accordingly and oozes a distinctive aroma. Since 2012, he is the chef of the Moscow restaurant «White Rabbit». It is also a fantastic spot for a weekend affair with your loved one (s), especially with its new brunch menu available on weekends and public holidays. Top 50 in the world that is. You scan still come across early 19th century pictures of sturgeons of more than 4 metres long and up to 300 kilograms. Each year during the IKRA Talks culinary conference we come together to discuss all the aspects in our field. CS: You talked about the supplier that delivers the cabbages. VM: Sort of. Many chefs found that convenient. New products were imported, meals were served in courses and the common ‘kitchen brigade’ with chef, sous-chef, commis and so on came about. 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 … Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. I visited White Rabbit last Friday, with a group of 8, expecting nothing but the best from a restaurant named top 50 three years in a row. 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. Vladimir Mukhin (born March 15 1983) is a Russian chef, chef for the White Rabbit restaurant, head chef of the White Rabbit Family restaurant group. Catfish are also specially farmed for us. VM: Yes, especially seeing the recognition comes from all over the world. Ever since Vladimir and his team are proving that contemporary, Russian cuisine and restaurant field can be interesting for the most sophisticated audience. VM: What you are talking about is the black Borodino bread. The Borodino bread accompanies the first dish of the Contrast menu. Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. And since a couple of years other Russian chefs have followed. A couple of weeks ago a tomato grower visited us. In the meantime, he tells us about his origins, his ambitions, his vision and ancient Russian culinary traditions. The chef recommends Contrast which offers twelve courses and many of his signature dishes. My father recalls the time when being creative as a chef was considered to be a crime. She was almost in tears. Russians also started to travel around the world, just as I did when I went to work for French restaurants. White Rabbit, Lyndhurst: See 702 unbiased reviews of White Rabbit, rated 3 of 5 on Tripadvisor and ranked #29 of 40 restaurants in Lyndhurst. 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. It serves as a bed for coco lardo, tender slices of coconut fruit that almost tastes like lardo. Flights ... Hi all, and thanks for a chance to ask how the chef prepared the onion rosta type thingy that we had with our steaks. But for me it wasn’t challenging enough there. 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. She felt sad, especially as her products are of very high quality. Chef Mukhin is featured on Netflix documentary Chef’s Table, Season 3. My father and grandfather were chefs also. Vladimir is a cook in the 5th generation. Our servers, bartenders and managers are required to achieve beer server certification, the first level in the Cicerone® program. What did surprise me (a little) was that there was a kid at the table who had to be no more than 10, he really seemed to enjoy the night. “When people aren't busy waving to one another across the crowded dining space, they're tucking into chef Daniel Sia's cleverly re-imagined classics” - Voted 10 Things to Do in Singapore by TIME Magazine From then on in Russia food was looked upon as being purely functional. There was also an abundance of seafood back then. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. Vladimir Mukhin (born March 15 1983) is a Russian chef, chef for the White Rabbit restaurant, head chef of the White Rabbit Family restaurant group. 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. He knew I could realize this potential and gave me full trust in working towards that goal. Is it easy to source good suppliers for The White Rabbit? Helmed by Exec Chef Daniel Sia, The White Rabbit is well-loved for their menu of classic European Classics with a slight twist as well as an extensive boutique wine list and Gin & Tonics. All-in all we have about 20 small farmers that provide us with products that qualify for The White Rabbit. And then you had those 70 Soviet years when everything was made with tabula rasa. The IKRA platform was created by The White Rabbit Family with the goal of promoting Russian cuisine around the globe. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. In 2017 White Rabbit restaurant took the 23d place in top-50 best restaurants of the world, The World's 50 Best Restaurants, annually announced by an authoritative British magazine The Restaurants and international The Diners Club 50 World's Best Restaurants Academy. VM: It wasn’t easy and it still isn’t. The White Rabbit is a restaurant housed in the beautifully restored 1930s Ebenezer chapel. There are many traditional Russian dishes to be rediscovered but they aren’t being handed to you on a plate. CS: We were also surprised by the bread served during the Contrast menu, unlike anything we tasted before. Or, as they say, Brussels sprouts. 0. Boris is a great leader with a very clear vision. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. How do you find and keep co-workers as passionate and motivated as yourself? 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. I was born into a family of chefs. 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 Vladimir Mukhin’s The White Rabbit restaurant is situated at the top floor of the Smolenskaya building in Moscow. Unfortunately, it was impossible to debone the fish, so for me as a kid eating the borsht was somewhat of a challenge. White Rabbit Family is a Russian restaurant company group, founded by Boris Zarkov in 2010. When we finally tasted them, the flavour wasn’t like any other cabbage we had tasted before. On top of that chefs didn’t have the status enjoyed in other countries. Vladimir Mukhin: The White Rabbit was not my first restaurant as a chef. In reality very few classic recipes were written down and preserved. Here the kitchen is open and it has a big bar. In the Holy Prilutsky monastery not far from Vologda (famous for its high level of craftsmanship) I found a totally unique variety of sourdough. Ristorante Gourmet a Induno Olona in Lombardia, cucina gourmet, The White Rabbit Restaurant Let's start with the good news: Russia is not the only country whose restaurants are not included in the Michelin Guide. It exemplifies his approach. 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. I like to play with our traditions and add a modern twist to it. White Rabbit Restaurant & Bar, Smolenskaya Square, 3, Moscow, Russia, 121099, +7 495 510-51-01 | https://whiterabbitmoscow.ru/en/ | White Rabbit Facebook | White Rabbit Instagram, Text: Wim ProvoostPhotography: Adriaan Van Looy, GOOD FOOD IS GOOD LIFE by Chef Thomas Diepersloot, Restaurant Voltaire,... read more, MY TEAM by Chef Arnout Van Der Kolk, Restaurant C, Amsterdam,... read more, “A pure gastronomic experience at a breathtaking height, with the skyline... read more, SIMPLICITY IS THE KEY by Chef Marleen & Jeroen Brouwer, Restaurant... read more, Having dinner at a restaurant located in an extraordinary location, is... read more, NEVER GETS BORING by Chef Jermain De Rozario, Restaurant De Rozario,... read more, THE MOST IMPORTANT THING IN MY LIFE IS THE TEAM by... read more, Relaxed, elegant gastronomy with a touch of gold – you’ve come... read more, ONE TEAM, ONE MISSION by Chef Dennis Huwae, Restaurant DAALDER, Amsterdam... read more, THIS IS MY JOB by Chef Tim Golsteijn, Restaurant Bougainville, Amsterdam,... read more, on #CHEFSSECRET – Vladimir Mukhin, The White Rabbit, Moscow, © Copyright 2020. 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’. In 2019 the restaurant held the 9th spot in the The Best Chef Awards. VM: Yes. No. Mukhin prepares finely-designed combinations with seasonal local Russian products. Since then each year we’ve climbed up in the rankings with solid top 20 places over the last consecutive years. Is that also based on a recipe you discovered inland? It is also a fantastic spot for a get-together with your loved one (s), especially with its new brunch menu available on weekends and public holidays. The guide covers less than 30 countries all over the world, and it almost entirely ignores Eastern Europe. All Rights Reserved. You can definitely say that the Mukhin family has cooking skills in its blood. White Rabbit Gastropub. For lunch, The White Rabbit presents a luxurious 3-course meal featuring a tantalising Beet-Cured Salmon, tender House-Made Ibérico Pork Collar Ham and seasonal Persimmon Carpaccio. Service is highly valued; every visit has to be a unique experience. Perhaps because we are Belgians? White Rabbit Set in the quintessentially English village of Lyndhurst in Hampshire The White Rabbit is set just off the tree-lined A337 from Cadnam. © Copyright 2020. By The Best Chef Stories Comments Off on #CHEFSSECRET – Vladimir Mukhin, The White Rabbit, Moscow. VM: This is something Boris Zarkov and myself closely guard. Only the best and most authentic products are being considered for The White Rabbit. There is so much to be discovered and rediscovered. When Boris Zarkov was looking for a new chef someone recommended me. He presented more than 80 varieties out of which we selected 25. Vladimir Mukhin - brand-chef of White Rabbit Family – is one of Russia's most extraordinary chefs. CS: Not many people outside Russia are familiar with the culinary traditions of the country. But that’s an integral part of the White Rabbit philosophy. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. 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. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. 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. Chef Vladimir Mukhin. One day a supplier delivered cabbages to our restaurant. 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, p… Helmed by Executive Chef Daniel Sia, The White Rabbit is well-loved for their menu of hearty European classics and an extensive boutique wine list. CS: You’ve also put your shoulders under the development and promotion of. Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the … Actually, I started way back in the nineties when I was eighteen, having graduated as a chef. Dario Cecchini. 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. The farmers need to be as passionate as we are. 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 … All Rights Reserved. These and other informal recipes have inspired me a great deal. You were stealing from the state because you added ingredients that weren’t being seen as essential. I initially started out working in my father’s restaurant. And I must admit we are finicky. In the beginning it was somewhat chaotic. Michelin stars. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. Kitchens were tucked away in cellars, invisible from the guests. These include Mukhin’s even more creative Chef’s Table, located in the same building as White Rabbit, which hosts guest chef takeovers and pop-ups. Regular price $14.00 BANG BANG SHRIMP. Mukhin is working on a new dish: marrowbone made from the stem of this plant. VM: 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. Both his mother and father were chefs and so was his grandmother. Other ventures: White Rabbit Family, which is owned by Mukhin and his partners, now has 21 restaurants. CS: But it took some time until the ‘real’ Russian cuisine came to surface. For example, I remember my grandmother’s borsht. CS: One of your most remarkable signature dishes, ‘Poor vs Rich’, is built around cabbage. I burned some of the cabbages for a couple of hours in the Russian oven until they were totally black on the outside. It can only benefit the further development of our cuisine and the establishment of Russia as a culinary destination. We present it together with Polugar which has some similarities with vodka but is actually a much more ancient spirit produced with rye. With a touch of creativity, we have given the dish a modern touch. Fahrenheit. CS: With so little archive material available it must have been a gigantic task. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. Vladimir is a cook in the 5th generation. All this came to an end with the Bolshevist Revolution in 1917. I definitely recommend the White Rabbit Chef’s Table. White Rabbit. Chef of the restaurant White Rabbit The brand-manager White Rabbit Family The first Russian chef, whose restaurant is included in the international rating The World's 50 Best Restaurants for two years in a row: №13 in 2019, №15 in 2018, №23 in 2017, №18 in 2016. White Rabbit Secret Restaurant, Stradella, Lombardy. She also had her own type of cabbage soup with beef bone stock – we called it ‘Shee’. I myself am available as an inspirator for all the chefs of the WRF restaurants. 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. As a part of his gastronomy activities, Vladimir supports about 20 local farmers and craftsmen, helping to save rare vegetables and crafts. In Moscow, a new gastronomic place of power - the Chef's Table restaurant, the joint venture of the White Rabbit Group and Grand Cuisine. 23. Chef’s Secret: How did you get started with The White Rabbit? Local seasonal products, modern techniques, new combinations –Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. On the contrary. Today I still travel to the old villages in Russia to talk to elderly people. It takes time and effort to find them. Jolie Myers/NPR hide caption We saw how things were being done there and came back full of ideas. I wanted to create my own bread for The White Rabbit. VM: Well, the story of Russian cuisine is special and somewhat unconventional. The White Rabbit is no small restaurant: 170 seats, 11 sous-chefs and 50 à la carte dishes, aside from the tasting menus. About the restaurant. White Rabbit restaurant and bar 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. Today, the dynamically evolving groupe companys consists of 11 restaurants in Moscow and 12 in Sochi. We understand that you come from several generations of Russian chefs. Surrounded by quaint cottages with a small green opposite this traditional pub is in a conservation area within the New Forest National Park. That influenced the way food was being cooked and served in Russia. 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. CS: And then in 1991 the old Soviet regime fell and the Russian kitchen revived. When we meet chef Vladimir Mukhin he enthusiastically shows us the Brassica oleracea gemmifera plant. As you know there were close ties between French and Russian aristocracy. 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. Following that I moved to Moscow to work as a chef in several restaurants. If you are by yourself like I was, dining at a restaurant that offers a Chef’s Table experience is the way to go. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. 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. MUST TRY: Items to look forward to include Truffle Pasta, Sauteed Crispy Alfonsino, Wagyu Cote de Boeuf, and a lot more. 1.5K likes. Boris came over, ordered some food and made me a job offer. Soviet cuisine had its own culinary bible: The book of tasty and healthy food’ which I thought was ironic. Website made by. 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. Born to a family of chefs, he jokes that he was born in the kitchen. Special prix fixe dinners are also available on Christmas Eve and New Year’s Eve. It took but a few years for the establishment to become a true culinary hotspot. Website made by, #DUTCHMISSION EPISODE 6 – Chef Thomas Diepersloot, Restaurant Voltaire, Leersum, #DUTCHMISSION EPISODE 2 – Chef Arnout Van Der Kolk, Restaurant C, Amsterdam, #CHEFSSECRET – Viki Geunes, Zilte, Antwerp, #DUTCHMISSION EPISODE 4 – Chefs Marleen & Jeroen Brouwer, Restaurant De Loohoeve, Schoonloo, #CHEFSSECRET – Joris Bijdendijk, Rijks, Amsterdam, #DUTCHMISSION EPISODE 1 – Chef Jermain De Rozario, Restaurant De Rozario, Helmond, #DUTCHMISSION EPISODE 7 – Chef Robert Poel, Restaurant Voltaire, Leersum, #CHEFSSECRET – Fred Mustert, Restaurant Fred, Rotterdam, #DUTCHMISSION EPISODE 3 – Chef Dennis Huwae, Restaurant Daadler, Amsterdam, #DUTCHMISSION EPISODE 5 – Chef Tim Golsteijn, Restaurant Bougainville, Amsterdam, #CHEFSSECRET – Erik and Juliën van Loo, Parkheuvel, Rotterdam. 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. Food & Drink Menu Reservations Online Ordering Employment About NOT SO FAST! That way they could dilute the food and keep some ingredients for themselves or sell them ‘under the table’. The economic system opened up and new imported products arrived. As you step inside the glass … Regular price $18.00 She prepared it not with meat but with two different varieties of cabbage and small fish. 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. 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. 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. Brassica oleracea gemmifera plant sauces or need to conquer mayonnaise dressings come together amongst peers and invite chefs from over... 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