In the beginning it was somewhat chaotic. By The Best Chef Stories Comments Off on #CHEFSSECRET – Vladimir Mukhin, The White Rabbit, Moscow. Here the kitchen is open and it has a big bar. 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. Helmed by Head Chef Benjamin Tan, the menu is a carefully curated tribute to the timeless recipes and traditions of yesteryear. 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. Jolie Myers/NPR hide caption All this came to an end with the Bolshevist Revolution in 1917. Today there are many chefs in our country that want to move forward with Russian cuisine. As you know there were close ties between French and Russian aristocracy. Russians also started to travel around the world, just as I did when I went to work for French restaurants. She also had her own type of cabbage soup with beef bone stock – we called it ‘Shee’. Local seasonal products, modern techniques, new combinations –Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. That’s how I became chef of The White Rabbit. The Borodino bread accompanies the first dish of the Contrast menu. Not much taste came out of it. MUST TRY: Items to look forward to include Truffle Pasta, Sauteed Crispy Alfonsino, Wagyu Cote de Boeuf, and a lot more. Another example of that approach is the ‘Europe vs Asia’ dish from the Contrast menu. Many chefs found that convenient. It looks creamy but no dairy products are used. In the Holy Prilutsky monastery not far from Vologda (famous for its high level of craftsmanship) I found a totally unique variety of sourdough. 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. At the time I was one of the youngest professional chefs in Russia, though I have to say it didn’t come about by accident. 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. Each year during the IKRA Talks culinary conference we come together to discuss all the aspects in our field. At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. VM: Ah, there’s a special story attached to that dish. And I must admit we are finicky. Only the best and most authentic products are being considered for The White Rabbit. VM: Well, there are several reasons for that. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. I myself am available as an inspirator for all the chefs of the WRF restaurants. Service is highly valued; every visit has to be a unique experience. Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. Chef Vladimir Mukhin. Being top listed in the most renowned culinary guides Vladimir Mukhin has become a true star in the culinary world. VM: Well, the story of Russian cuisine is special and somewhat unconventional. The restaurants of The White Rabbit Family are not just merely about selling food. CS: You’ve also put your shoulders under the development and promotion of. 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. Chef Vladimir Mukhin. 23. With over 30 years of experience, White Rabbit Catering specializes in casual fine dining and full service catering. The farmers need to be as passionate as we are. All Rights Reserved. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. In reality very few classic recipes were written down and preserved. As you step inside the glass … CS: One of your most remarkable signature dishes, ‘Poor vs Rich’, is built around cabbage. 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 … Or, as they say, Brussels sprouts. 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. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. And since a couple of years other Russian chefs have followed. Boris came over, ordered some food and made me a job offer. CS: We were also surprised by the bread served during the Contrast menu, unlike anything we tasted before. In 2019 the restaurant held the 9th spot in the The Best Chef Awards. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. 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. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. I initially started out working in my father’s restaurant. Since then each year we’ve climbed up in the rankings with solid top 20 places over the last consecutive years. White Rabbit. I wanted to create my own bread for The White Rabbit. It serves as a bed for coco lardo, tender slices of coconut fruit that almost tastes like lardo. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. For example, I remember my grandmother’s borsht. Top 50 in the world that is. 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’. New products were imported, meals were served in courses and the common ‘kitchen brigade’ with chef, sous-chef, commis and so on came about. That influenced the way food was being cooked and served in Russia. Appetizers JERK CHICKEN SKEWERS. It had to fill the stomach and nothing more. Special prix fixe dinners are also available on Christmas Eve and New Year’s Eve. As a teaser for the new dish he hangs several plants here and there in the restaurant. Gradually our gastronomy began to grow. 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. 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). Eager to learn more about European cuisine I went to France to work as a sous-chef in Christian Etienne’s restaurant. 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. We present it together with Polugar which has some similarities with vodka but is actually a much more ancient spirit produced with rye. Other ventures: White Rabbit Family, which is owned by Mukhin and his partners, now has 21 restaurants. CS: You talked about the supplier that delivers the cabbages. The Father, who also bakes the bread for the monastery, gave me his permission and blessing to use it for The White Rabbit. Regular price $14.00 BANG BANG SHRIMP. If you are by yourself like I was, dining at a restaurant that offers a Chef’s Table experience is the way to go. In the meantime, he tells us about his origins, his ambitions, his vision and ancient Russian culinary traditions. When Boris Zarkov was looking for a new chef someone recommended me. 0. Let's start with the good news: Russia is not the only country whose restaurants are not included in the Michelin Guide. VM: Yes, especially seeing the recognition comes from all over the world. No. White Rabbit Secret Restaurant, Stradella, Lombardy. There is so much to be discovered and rediscovered. 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: Not many people outside Russia are familiar with the culinary traditions of the country. I was born into a family of chefs. You were stealing from the state because you added ingredients that weren’t being seen as essential. CS: With so little archive material available it must have been a gigantic task. Kitchens were tucked away in cellars, invisible from the guests. “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 CS: Are culinary awards important for you? 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. Vladimir Mukhin: The White Rabbit was not my first restaurant as a chef. He knew I could realize this potential and gave me full trust in working towards that goal. 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 … White Rabbit catering is owned and operated by chef Tom Hall. The Alice in Wonderland themed interior also stands out: luxurious and playful boasting paintings of rabbits, colourful rococo furniture and plush sofas. The quails from the ‘End of the beginning’ dish is another example. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. White Rabbit, Moscow, Russia. 1.5K likes. The chef recommends Contrast which offers twelve courses and many of his signature dishes. Boris is a great leader with a very clear vision. Our servers, bartenders and managers are required to achieve beer server certification, the first level in the Cicerone® program. 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. Michelin stars. A couple of weeks ago a tomato grower visited us. Mukhin is working on a new dish: marrowbone made from the stem of this plant. Vegetables are definitely my favourite products to work with. 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. The IKRA platform was created by The White Rabbit Family with the goal of promoting Russian cuisine around the globe. 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. Website made by. All Rights Reserved. Actually, I started way back in the nineties when I was eighteen, having graduated as a chef. Is that also based on a recipe you discovered inland? She felt sad, especially as her products are of very high quality. You can definitely say that the Mukhin family has cooking skills in its blood. The White Rabbit is no small restaurant: 170 seats, 11 sous-chefs and 50 à la carte dishes, aside from the tasting menus. In Moscow, a new gastronomic place of power - the Chef's Table restaurant, the joint venture of the White Rabbit Group and Grand Cuisine. Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the … That way they could dilute the food and keep some ingredients for themselves or sell them ‘under the table’. Throwing good ingredients away is not part of my nature, so I started to think about a way to save them. She prepared it not with meat but with two different varieties of cabbage and small fish. Chef’s Secret: How did you get started with The White Rabbit? Chef Mukhin is featured on Netflix documentary Chef’s Table, Season 3. 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. I burned some of the cabbages for a couple of hours in the Russian oven until they were totally black on the outside. With fairly basic ingredients she managed to create what today we call the ‘umami’ taste. 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… Is it easy to source good suppliers for The White Rabbit? She was almost in tears. Surrounded by quaint cottages with a small green opposite this traditional pub is in a conservation area within the New Forest National Park. Soviet cuisine had its own culinary bible: The book of tasty and healthy food’ which I thought was ironic. On the contrary. Click the heading to view each menu. Ristorante Gourmet a Induno Olona in Lombardia, cucina gourmet, The White Rabbit Restaurant 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. But for me it wasn’t challenging enough there. 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: Sort of. I like to play with our traditions and add a modern twist to it. From then on in Russia food was looked upon as being purely functional. And then you had those 70 Soviet years when everything was made with tabula rasa. You scan still come across early 19th century pictures of sturgeons of more than 4 metres long and up to 300 kilograms. You truly enter a different world. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. Since 2012, he is the chef of the Moscow restaurant «White Rabbit». Even the elevator that leads to the restaurant is decorated accordingly and oozes a distinctive aroma. 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. But that’s an integral part of the White Rabbit philosophy. VM: Yes. 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. These and other informal recipes have inspired me a great deal. These are going to be grown next year in a greenhouse exclusively reserved for The White Rabbit. It exemplifies his approach. After my time in France I moved back to Moscow where I became chef in a far more modest place. Vladimir is a cook in the 5th generation. White Rabbit Family is a Russian restaurant company group, founded by Boris Zarkov in 2010. Vladimir is a cook in the 5th generation. Born to a family of chefs, he jokes that he was born in the kitchen. Fahrenheit. We pride ourselves on classic pub food cooked with care. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. The economic system opened up and new imported products arrived. 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. 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. Vladimir opens every season with a tasting menu, as is typical of high gastronomy. The guide covers less than 30 countries all over the world, and it almost entirely ignores Eastern Europe. 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. We offer our guests emotions, satisfaction and happy moments. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. 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. Using that sourdough, we bake several varieties of bread for The White Rabbit Family. It can only benefit the further development of our cuisine and the establishment of Russia as a culinary destination. Food & Drink Menu Reservations Online Ordering Employment About NOT SO FAST! On top of that chefs didn’t have the status enjoyed in other countries. It took but a few years for the establishment to become a true culinary hotspot. © Copyright 2020. Today I still travel to the old villages in Russia to talk to elderly people. White Rabbit, Lyndhurst: See 702 unbiased reviews of White Rabbit, rated 3 of 5 on Tripadvisor and ranked #29 of 40 restaurants in Lyndhurst. My father and grandfather were chefs also. Mukhin prepares finely-designed combinations with seasonal local Russian products. CS: But it took some time until the ‘real’ Russian cuisine came to surface. One day a supplier delivered cabbages to our restaurant. There are many traditional Russian dishes to be rediscovered but they aren’t being handed to you on a plate. And so on. We source each product from the best in their field. 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. Both his mother and father were chefs and so was his grandmother. Today, the dynamically evolving groupe companys consists of 11 restaurants in Moscow and 12 in Sochi. He sees his mission in making Russian cuisine popular worldwide. White Rabbit restaurant and bar I definitely recommend the White Rabbit Chef’s Table. Year after year enthusiasm grows, with more chefs and restaurant professionals joining in and launching new ideas. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. We understand that you come from several generations of Russian chefs. 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. VM: It wasn’t easy and it still isn’t. As a part of his gastronomy activities, Vladimir supports about 20 local farmers and craftsmen, helping to save rare vegetables and crafts. 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. VM: What you are talking about is the black Borodino bread. 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. 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. Within The White Rabbit Family there’s lots of room for initiative and self-development. Catfish are also specially farmed for us. When we meet chef Vladimir Mukhin he enthusiastically shows us the Brassica oleracea gemmifera 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. It takes time and effort to find them. The White Rabbit Family in 2020 runs 22 restaurants in Moscow and Sochi. Ever since Vladimir and his team are proving that contemporary, Russian cuisine and restaurant field can be interesting for the most sophisticated audience. Following that I moved to Moscow to work as a chef in several restaurants. With a touch of creativity, we have given the dish a modern touch. The White Rabbit is a restaurant housed in the beautifully restored 1930s Ebenezer chapel. 113.3k Followers, 26 Following, 1,169 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) We saw how things were being done there and came back full of ideas. 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. 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. 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. VM: This is something Boris Zarkov and myself closely guard. All-in all we have about 20 small farmers that provide us with products that qualify for The White Rabbit. There was also an abundance of seafood back then. 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. White Rabbit Gastropub. 47 King Street North Waterloo, ON, N2J 2W9 Canada (519) 746-7540 ★ MONDAY - SATURDAY, 4PM - 10PM ★ LAST CALL AT BAR ~ 8:45PM ★ LAST CALL FOR KITCHEN ~ 9PM ★ CLOSED SUNDAY. 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. We come together amongst peers and invite chefs from all over the world. Un ristorante segreto nel cuore di Stradella. About the restaurant. When we finally tasted them, the flavour wasn’t like any other cabbage we had tasted before. Where did you get the idea to use cabbage, not the most noble product around, for this dish? 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. Chef Vladimir Mukhin’s The White Rabbit restaurant is situated at the top floor of the Smolenskaya building in Moscow. Dario Cecchini. For each dinner florists decorate the part … My father recalls the time when being creative as a chef was considered to be a crime. 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. The cabbages had been out in the cold too long and were frozen when she delivered them. He presented more than 80 varieties out of which we selected 25. Regular price $18.00 CS: And then in 1991 the old Soviet regime fell and the Russian kitchen revived. At The White Rabbit you won’t be served heavy slabs of flesh drained in creamy sauces or need to conquer mayonnaise dressings. Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. Unfortunately, it was impossible to debone the fish, so for me as a kid eating the borsht was somewhat of a challenge. CS: With 170 seats and 11 sous-chefs The White Rabbit is a large venture. 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. 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. 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. For me, being a descendant of several generations of Russian chefs, it felt only natural to revive and reinvent the real Russian kitchen. How do you find and keep co-workers as passionate and motivated as yourself? Vladimir Mukhin - brand-chef of White Rabbit Family – is one of Russia's most extraordinary chefs. 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. Perhaps because we are Belgians? 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. Little archive material available it must have been a gigantic task I remember my grandmother ’ s restaurant 9th... Few classic recipes were written down and preserved also based on a recipe you discovered inland managers! Surrounded by quaint cottages with a touch of creativity, we bake varieties... We offer our guests emotions, satisfaction and happy moments favourite products to as! Star in the Cicerone® program are going to be discovered and rediscovered eighteen, having graduated as bed. Bed for coco lardo, tender slices of coconut fruit that almost tastes like lardo: luxurious and playful paintings. Of more than 80 varieties out of which we selected 25 were chefs so. Initially started out working in my father recalls the time when being as... Great deal reasons for that these are going to be a unique experience very... First dish of the Smolenskaya building in Moscow we come together to discuss all chefs! 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