During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. Vladimir Mukhin could be considered to beone of the leading protagonists at the forefront of Russia’s new wave of talented young chefs. Dann nämlich übernimmt Vladimir Mukhin als Gastkoch das Kommando in der Küche des Restaurant Ikarus im Salzburger Hangar-7. Rezept von Vladimir Mukhin, Restaurant White Rabbit, Moskau: Jakobsmuschel, grüne Tomaten, Himbeere Vladimir is a cook in the 5th generation. Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. Chef de Cuisine Vladimir Mukhin: Aktueller Lebenslauf, News sowie weitere Informationen zu Kritik und Öffnungszeiten zum Restaurant "White Rabbit" in Moskau. Meine Inspiration sind zum einen lokale Produkte, die im Ausland oftmals unbekannt sind, und zum anderen unsere ursprünglichen Kochtechniken: der ʻbedächtigeʻ Garprozess im russischen Ofen, das Trocknen von Fisch, das Einsalzen und das Einweichen. The principles she adheres today are responsible consumption and respect for the product. Mukhins kulinarische Performances machen vertraut mit dem typischen Geschmack ursprünglicher und unbekannter Produkte seines Landes. Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. And the number of books read enough for the menu with a bibliography. Asian cuisine is in his blood. Den berühmten Rote-Rüben-Eintopf gibt es zwar tatsächlich in seinem Restaurant, allerdings in einer modernen Interpretation: Mukhin serviert den Borschtsch gemeinsam mit Bohnen, gebratenem Karpfen, einer Sauerrahmsauce und Rote-Rüben-Chips. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. “Ich bin Koch in der fünften Generation und habe die russische Kochkunst im Blut. Alexey is koryo-saram - an ethnic Korean, born in Kazakhstan, began his professional career as a student of the Japanese chef. Im Gespräch mit KARRIERE verrät er, wieso er neue Wege geht. Das White Rabbit in Moskau ist das erste russische Restaurant, das auf Anhieb in die Top 25 der „World’s Best Restaurants“-Liste gewählt wurde. Dann trat er in die Garde des hochgeachteten Alexander Filin im Restaurant Roter Platz ein. 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. The youngest star in Russia’s gastronomic firmament is Vladimir Mukhin – the head chef of Moscow’s White Rabbit has made it onto the list of the World’s 50 Best Restaurants with his radically regional cuisine. In 2012 he won the Silver Triangle contest, becoming the Best Young Chief, and six months later he entered the final of the prestigious international competition S.Pellegrino Cooking Cup 2012. Having joined the team White Rabbit Family, Artem created the menu of the restaurant Kutuzovskiy 5 on the basis of recipes from culinary books of the XVIII-XIX centuries. Vladimir Mukhin, chief of White Rabbit restaurant which recently took its well deserved place on the list of 100 best restaurants in the world, disarmed us with his smile, sincerity, cooking talent and his favorite term for a taste – “cosmic!”. 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. This processing technology has been used for centuries in gastronomy around the world, but fermentation has deep Russian roots. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by … Born to a family of chefs, he jokes that he was born in the kitchen. Today in his care - the only Russian mushroom restaurant Mushrooms. In 2016, together with Vladimir Mukhin, he opened the White Rabbit Lab, where he headed the creative department. The chef recommends Contrast which offers twelve courses and many of his signature dishes. Vladimir Mukhin – known Russian chef, winner and prize-winner of various international culinary competitions. Angeführt wird diese Bewegung von Vladimir Mukhin, der seinen Gästen im Moskauer Restaurant White Rabbit ein im wahrsten Sinn des Wortes märchenhaftes Genusserlebnis auftischt. Kurz bevor wir dort mit Russlands neuem Küchenzar sprachen, war er in New York. With Vladimir Mukhin. Chef's table. In 2018, he headed the Asian direction of Vokrug Sveta and Sakhalin restaurants. Chef’s Secret: Vladimir Mukhin – The White Rabbit, Moscow At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. »Das Restaurant ist im Stil von Alice im Wunderland eingerichtet, weil es viel um Natur geht«, sagt Vladimir Mukhin. Vladimir Mukhin vertritt die New Russian Cuisine. 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. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Mukhina called one of the few chefs who are not afraid to change established notions about cooking. Author's restaurant by Vladimir Mukhin, located in Sochi, with dishes made from local ingredients. Mukhin ist die fünfte Generation einer Köchedynastie. Chef Vladimir Mukhin. He has helped bring restaurant, The White Rabbit, not only into the international limelight with it being ranked No.23 in The World’s 50 Best, but also because this is the only Russian restaurant Das White Rabbit in Moskau ist das erste russische Restaurant, das auf Anhieb in die Top 25 der „World’s Best Restaurants“-Liste gewählt wurde. Vladimir was born in the city of Essentuki of Stavropol territory. Very fierce and ambitious chef who wants to be the best in the world. That is why he cooks every dish in a way that allows him to to share positive creative energy with his guests. Vladimir Mukhin proklamiert, dass Borschtsch durch seine Adern rinnt, was in Anbetracht seiner Liebe zu den Produkten Russlands für bare Münze genommen werden kann. Mit nassen Lindenzweigen prügelt Vladimir Mukhin auf ein Rib-Eye-Steak ein. The 33-year-old is one of the leading advocates of New Russian Cuisine. Russian chef Vladimir Mukhin has one foot in the future and one in the past, but he’s standing tall. „In meinen Adern fließt Borschtsch“, sagt Vladimir Mukhin mit einem Augenzwinkern in Anlehnung an seine Wurzeln und das russische Nationalgericht. White Rabbit Restaurant, Moscow - Best Russian Cuisine ever! Takes 88th place in the ranking of the best restaurants in the world. Today he is a brand chef of the most popular food delivery company in the capital and a resident of Chef’s Table. Olga has won a silver prize at the Bocuse D'Or Russia-2017 and a bronze prize at Bocuse D'Or Russia-2015. # MOSCOW New Menu by Vladimir Mukhin at the White Rabbit Restaurant&Bar ... catfish), meat and poultry, cereals (buckwheat, barley, millet), fresh and salted mushrooms. 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. The restaurant holding White Rabbit Family has been working for more than 6 years. The philosophy of its dishes is based on three principles: traditions, local products and modern cooking technologies. Russian chef who searches old history books for authentic Russian food to recreate into modern recipes. According to Alexei, each dish consists not only of correctly selected and prepared ingredients, but also of the mood of the chef himself. Both his mother and father were chefs and so was his grandmother. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. He takes traditional Russian cooking and gives it an experimental edge, earning White Rabbit a place on the World’s 50 Best Restaurants list for three consecutive years. https://www.elitetraveler.com/.../vladimir-mukhin-russian-cuisine Gewinner “Experiments with Russian Cuisine” 2014 (Time Out Magazine), Vizemeister S.Pellegrino Cooking Cup 2013, Bester Junger Russischer Koch 2013 (Silver Triangle). Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". Directed by Brian McGinn. It’s all down to young chef de cuisine Vladimir Mukhin. Signature Dishes wie seine "Minikohlrouladen mit Kaninchen in Foie gras mit Kartoffelchips und Trüffeljus" verhalfen ihm ebenso zu Weltruhm wie seine Variante des klassisch-russischen Gerichts Beef Stroganoff. Vladimir Mukhin: Ich versuche, jede Woche für etwa drei Tage an die verschiedensten Orte in Russland zu reisen, um dort Geschichten wiederzuentdecken. An expert in cooking meat, who knows everything about this product: how to choose, how to ripen, how to cook. Im gesamten Oktober kann man dort das Menü aus seinem Moskauer Restaurant „White Rabbit“ probieren. In 2011, he joined the White Rabbit Family and became part of the Zodiac, Chicha and Chicha Bar restaurants in Sochi. As a vegetarian with fifteen years of experience, today she makes people healthier and happier as a resident of Chef's Table. Vladimir Mukhin is one of the most interesting figures of international fine dining. Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". It’s the only Russian restaurant to make the cut. Mit seinen aufsehenerregenden Kreationen hat er bereits in jungen Jahren Kultstatus erreicht. He was born in a family of chefs and, conti… Vladimir Mukhin ist der aktuelle Gastkoch im Salzburger Restaurant Ikarus. Ich bin auch überrascht, wie unglaublich gut sie ist. Und das verdankt es Vladimir Mukhin, dem 33-jährigen Koch, der als führender Vertreter der New Russian Cuisine gilt und mit seinen Kreationen mit dem typischen Geschmack ursprünglicher und unbekannter Produkte seines Landes vertraut macht. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. Die russische Küche entwickelt sich unentwegt weiter, und sie ist bereit für neue Ideen", lautet seine persönliche Philosophie dazu. Chef-fermentologist Chef's table Vladislav Alekseev Family of White Rabbits. Er vereint diese mit modernen Zubereitungsmethoden in völlig unerwartet komponierten Gerichten. Owners are exploring methods of cooking products that have no analogues: urination, languishing in a Russian oven, fermentation. 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. Der jüngste Star am russischen Gastro­­nomie-Himmel heißt Vladimir Mukhin – mit ­radikal regionaler Küche hat es der Chef des Moskauer White Rabbit auf die Liste der 50 weltbesten Restaurants geschafft. Since 2012, he is the chef of the Moscow restaurant «White Rabbit». Eröffnete später hier und da ein paar Restaurants, … Through his efforts the Moscow restaurant «White Rabbit» is included in the list of the fifty best restaurants in the world. He aims to honor those … The latest edition of the World’s 50 Best Restaurants has White Rabbit slotted at No. At White Rabbit, his 16th floor restaurant overlooking Moscow, he is resurrecting traditional recipes from his homeland and using all the techniques of modern gastronomy to reinvent them in the 21st century. Die russische Küche verblüfft mich immer noch, ihre Techniken und Zutaten. ... Jorge Vallejo y Vladimir Mukhin preparan sorpresas en Rusia - … Und genau darüber ging unser Gespräch. His career began in the kitchen of one of the best steakhouses in Russia and continued with internships with the most famous butchers in the world - in the French Meat Couture and the Texas manufactory J&R Manufacturing. He entered the cohort of the world's best chefs and today represents Russian cuisine at the world's major gastronomic congresses. Mukhin kreiert es anstelle mit Rindfleisch neu mit der in Europa bis anhin unbekannten, geschmacklich überraschend intensiven Rapa-Wellhornschnecke aus dem Schwarzen Meer, serviert mit gebackenen Pastinaken und Krustenchips vom Hängebauchschwein. - Duration: 3:10. 18. And in February 2017 he became chef Chef's Table. The White Rabbit in Moscow is the first Russian restaurant to make its debut in the ‘Top 25‘ on the ‘World’s Best Restaurants’ list. 113.7k Followers, 26 Following, 1,172 Posts - See Instagram photos and videos from White Rabbit Restaurant & Bar (@whiterabbitmoscow) Mit zwölf fing er an, unter seinem Vater in der Küche zu schuften. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. Alexey Kogay The chef of the Asian direction of the restaurants “ Vokrug Sveta” and “Sakhalin”. Olga studied vegetarian recipes at the Thai monastery Wat Kati Karon, and Nordic cuisine at the Olo in Helsinki that has a Michelin star. Mukhin ist Gastkoch des Monats Oktober im Restaurant Ikarus im Hangar-7 auf dem Salzburger Flughafen. Modern recipes aus seinem Moskauer restaurant „ White Rabbit » mit seinen aufsehenerregenden hat. This processing technology has been used for centuries in gastronomy around the world ’ s down. 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