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. Today I still travel to the old villages in Russia to talk to elderly people. 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. VM: Yes, especially seeing the recognition comes from all over the world. The White Rabbit is a restaurant housed in the beautifully restored 1930s Ebenezer chapel. 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. We come together amongst peers and invite chefs from all over the world. These and other informal recipes have inspired me a great deal. For example, I remember my grandmother’s borsht. 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… Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the … 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. Here the kitchen is open and it has a big bar. 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. 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 … Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. Since then each year we’ve climbed up in the rankings with solid top 20 places over the last consecutive years. That’s how I became chef 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. There is so much to be discovered and rediscovered. Vladimir is a cook in the 5th generation. White Rabbit. But for me it wasn’t challenging enough there. 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. 47m. 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 restaurant and bar At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. Is it easy to source good suppliers for The White Rabbit? He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. After my time in France I moved back to Moscow where I became chef in a far more modest place. As you step inside the glass dome the first thing that catches your eye is the spectacular 360° view over the city. 23. When we meet chef Vladimir Mukhin he enthusiastically shows us the Brassica oleracea gemmifera plant. VM: What you are talking about is the black Borodino bread. Michelin stars. 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. In the meantime, he tells us about his origins, his ambitions, his vision and ancient Russian culinary traditions. CS: Not many people outside Russia are familiar with the culinary traditions of the country. He knew I could realize this potential and gave me full trust in working towards that goal. 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. 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’. VM: Sort of. 113.3k Followers, 26 Following, 1,169 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) Catfish are also specially farmed for us. Under the rule of Katharina II, the European influences increasingly evolved with the introduction of new dishes and techniques. If you are by yourself like I was, dining at a restaurant that offers a Chef’s Table experience is the way to go. Jolie Myers/NPR hide caption 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. Appetizers JERK CHICKEN SKEWERS. Fahrenheit. 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. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by restaurateur Boris Zarkov and chef Vladimir Mukhin. By The Best Chef Stories Comments Off on #CHEFSSECRET – Vladimir Mukhin, The White Rabbit, Moscow. She felt sad, especially as her products are of very high quality. CS: And then in 1991 the old Soviet regime fell and the Russian kitchen revived. 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-in all we have about 20 small farmers that provide us with products that qualify for The White Rabbit. And I must admit we are finicky. He presented more than 80 varieties out of which we selected 25. CS: But it took some time until the ‘real’ Russian cuisine came to surface. The economic system opened up and new imported products arrived. Follow chef Vladimir Mukhin on social media and you’ll see him posting videos of himself singing and philosophising from this elevator. 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). In Moscow, a new gastronomic place of power - the Chef's Table restaurant, the joint venture of the White Rabbit Group and Grand Cuisine. How do you find and keep co-workers as passionate and motivated as yourself? 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. We pride ourselves on classic pub food cooked with care. We source each product from the best in their field. 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. I remember my grandmother ’ s Table, season 3 borsht was somewhat a... Farmers need to conquer mayonnaise dressings even the elevator that leads to the timeless and! 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