Our servers, bartenders and managers are required to achieve beer server certification, the first level in the Cicerone® program. 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. VM: Well, the story of Russian cuisine is special and somewhat unconventional. We come together amongst peers and invite chefs from all over the world. 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. Website made by. 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. And since a couple of years other Russian chefs have followed. 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. Michelin stars. Vladimir is a cook in the 5th generation. VM: Well, there are several reasons for that. As you know there were close ties between French and Russian aristocracy. Vladimir is a cook in the 5th generation. Food & Drink Menu Reservations Online Ordering Employment About NOT SO FAST! The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. From then on in Russia food was looked upon as being purely functional. 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. Year after year enthusiasm grows, with more chefs and restaurant professionals joining in and launching new ideas. But that’s an integral part of the White Rabbit philosophy. CS: With 170 seats and 11 sous-chefs The White Rabbit is a large venture. I definitely recommend the White Rabbit Chef’s Table. 0. CS: We were also surprised by the bread served during the Contrast menu, unlike anything we tasted before. Many chefs found that convenient. It serves as a bed for coco lardo, tender slices of coconut fruit that almost tastes like lardo. That way they could dilute the food and keep some ingredients for themselves or sell them ‘under the table’. When we finally tasted them, the flavour wasn’t like any other cabbage we had tasted before. Mukhin is working on a new dish: marrowbone made from the stem of this plant. And then you had those 70 Soviet years when everything was made with tabula rasa. 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. In 2019 the restaurant held the 9th spot in the The Best Chef Awards. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. 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. Vladimir Mukhin - brand-chef of White Rabbit Family – is one of Russia's most extraordinary chefs. Eager to learn more about European cuisine I went to France to work as a sous-chef in Christian Etienne’s restaurant. When we meet chef Vladimir Mukhin he enthusiastically shows us the Brassica oleracea gemmifera plant. He sees his mission in making Russian cuisine popular worldwide. VM: Yes, especially seeing the recognition comes from all over the world. 23. No. White Rabbit, Moscow, Russia. She was almost in tears. CS: Not many people outside Russia are familiar with the culinary traditions of the country. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. Only the best and most authentic products are being considered for The White Rabbit. 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: What you are talking about is the black Borodino bread. Chef Vladimir Mukhin’s The White Rabbit restaurant is situated at the top floor of the Smolenskaya building in Moscow. Vegetables are definitely my favourite products to work with. 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. 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. And so on. We pride ourselves on classic pub food cooked with care. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. There is so much to be discovered and rediscovered. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. Soviet cuisine had its own culinary bible: The book of tasty and healthy food’ which I thought was ironic. 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. 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. Even the elevator that leads to the restaurant is decorated accordingly and oozes a distinctive aroma. Today there are many chefs in our country that want to move forward with Russian cuisine. 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. 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. 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. 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. As a teaser for the new dish he hangs several plants here and there in the restaurant. Gradually our gastronomy began to grow. Appetizers JERK CHICKEN SKEWERS. Helmed by Head Chef Benjamin Tan, the menu is a carefully curated tribute to the timeless recipes and traditions of yesteryear. Chef Mukhin is featured on Netflix documentary Chef’s Table, Season 3. 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. The IKRA platform was created by The White Rabbit Family with the goal of promoting Russian cuisine around the globe. With a touch of creativity, we have given the dish a modern touch. 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. 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. 1.5K likes. 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 cabbages had been out in the cold too long and were frozen when she delivered them. Perhaps because we are Belgians? White Rabbit Secret Restaurant, Stradella, Lombardy. That influenced the way food was being cooked and served in Russia. Jolie Myers/NPR hide caption It exemplifies his approach. It took but a few years for the establishment to become a true culinary hotspot. Where did you get the idea to use cabbage, not the most noble product around, for this dish? Here the kitchen is open and it has a big bar. I wanted to create my own bread for The White Rabbit. One day a supplier delivered cabbages to our restaurant. 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. 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