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The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by … 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. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Er vereint diese mit modernen Zubereitungsmethoden in völlig unerwartet komponierten Gerichten. 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. Mit nassen Lindenzweigen prügelt Vladimir Mukhin auf ein Rib-Eye-Steak ein. Chef-fermentologist Chef's table Vladislav Alekseev Family of White Rabbits. Mit seinen aufsehenerregenden Kreationen hat er bereits in jungen Jahren Kultstatus erreicht. Ich bin auch überrascht, wie unglaublich gut sie ist. Dann nämlich übernimmt Vladimir Mukhin als Gastkoch das Kommando in der Küche des Restaurant Ikarus im Salzburger Hangar-7. Vladimir Mukhin ist der aktuelle Gastkoch im Salzburger Restaurant Ikarus. 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. It’s the only Russian restaurant to make the cut. Dann trat er in die Garde des hochgeachteten Alexander Filin im Restaurant Roter Platz ein. 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. 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. In 2016, together with Vladimir Mukhin, he opened the White Rabbit Lab, where he headed the creative department. “Ich bin Koch in der fünften Generation und habe die russische Kochkunst im Blut. Und genau darüber ging unser Gespräch. ... Jorge Vallejo y Vladimir Mukhin preparan sorpresas en Rusia - … Takes 88th place in the ranking of the best restaurants in the world. Mukhins kulinarische Performances machen vertraut mit dem typischen Geschmack ursprünglicher und unbekannter Produkte seines Landes. 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. Asian cuisine is in his blood. Very fierce and ambitious chef who wants to be the best in the world. Russian chef who searches old history books for authentic Russian food to recreate into modern recipes. Since 2012, he is the chef of the Moscow restaurant «White Rabbit». Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. 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. 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!”. 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. Olga has won a silver prize at the Bocuse D'Or Russia-2017 and a bronze prize at Bocuse D'Or Russia-2015. 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. Mukhin ist die fünfte Generation einer Köchedynastie. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. As a vegetarian with fifteen years of experience, today she makes people healthier and happier as a resident of Chef's Table. Vladimir Mukhin – known Russian chef, winner and prize-winner of various international culinary competitions. Chef de Cuisine Vladimir Mukhin: Aktueller Lebenslauf, News sowie weitere Informationen zu Kritik und Öffnungszeiten zum Restaurant "White Rabbit" in Moskau. Alexey is koryo-saram - an ethnic Korean, born in Kazakhstan, began his professional career as a student of the Japanese chef. ... catfish), meat and poultry, cereals (buckwheat, barley, millet), fresh and salted mushrooms. Both his mother and father were chefs and so was his grandmother. Mukhina called one of the few chefs who are not afraid to change established notions about cooking. Chef's table. Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". Owners are exploring methods of cooking products that have no analogues: urination, languishing in a Russian oven, fermentation. Rezept von Vladimir Mukhin, Restaurant White Rabbit, Moskau: Jakobsmuschel, grüne Tomaten, Himbeere Through his efforts the Moscow restaurant «White Rabbit» is included in the list of the fifty best restaurants in the world. 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. Directed by Brian McGinn. The latest edition of the World’s 50 Best Restaurants has White Rabbit slotted at No. „In meinen Adern fließt Borschtsch“, sagt Vladimir Mukhin mit einem Augenzwinkern in Anlehnung an seine Wurzeln und das russische Nationalgericht. The restaurant holding White Rabbit Family has been working for more than 6 years. Vladimir Mukhin vertritt die New Russian Cuisine. https://www.elitetraveler.com/.../vladimir-mukhin-russian-cuisine 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. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Vladimir Mukhin is one of the most interesting figures of international fine dining. Vladimir was born in the city of Essentuki of Stavropol territory. Vladimir Mukhin proklamiert, dass Borschtsch durch seine Adern rinnt, was in Anbetracht seiner Liebe zu den Produkten Russlands für bare Münze genommen werden kann. 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 Mukhin (born March 15 1983) is a Russian chef, chef for the White Rabbit restaurant, head chef of the White Rabbit Family restaurant group. Vladimir Mukhin could be considered to beone of the leading protagonists at the forefront of Russia’s new wave of talented young chefs. Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. The principles she adheres today are responsible consumption and respect for the product. Im Gespräch mit KARRIERE verrät er, wieso er neue Wege geht. 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. 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. He entered the cohort of the world's best chefs and today represents Russian cuisine at the world's major gastronomic congresses. Today he is a brand chef of the most popular food delivery company in the capital and a resident of Chef’s Table. Kurz bevor wir dort mit Russlands neuem Küchenzar sprachen, war er in New York. It’s all down to young chef de cuisine Vladimir Mukhin. Angeführt wird diese Bewegung von Vladimir Mukhin, der seinen Gästen im Moskauer Restaurant White Rabbit ein im wahrsten Sinn des Wortes märchenhaftes Genusserlebnis auftischt. Today in his care - the only Russian mushroom restaurant Mushrooms. Im gesamten Oktober kann man dort das Menü aus seinem Moskauer Restaurant „White Rabbit“ probieren. Die russische Küche verblüfft mich immer noch, ihre Techniken und Zutaten. In 2011, he joined the White Rabbit Family and became part of the Zodiac, Chicha and Chicha Bar restaurants in Sochi. Eröffnete später hier und da ein paar Restaurants, … That is why he cooks every dish in a way that allows him to to share positive creative energy with his guests. And the number of books read enough for the menu with a bibliography. During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. This processing technology has been used for centuries in gastronomy around the world, but fermentation has deep Russian roots. 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 Mukhin ist Gastkoch des Monats Oktober im Restaurant Ikarus im Hangar-7 auf dem Salzburger Flughafen. The 33-year-old is one of the leading advocates of New Russian Cuisine. The chef recommends Contrast which offers twelve courses and many of his signature dishes. Gewinner “Experiments with Russian Cuisine” 2014 (Time Out Magazine), Vizemeister S.Pellegrino Cooking Cup 2013, Bester Junger Russischer Koch 2013 (Silver Triangle). In 2018, he headed the Asian direction of Vokrug Sveta and Sakhalin restaurants. 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. Alexey Kogay The chef of the Asian direction of the restaurants “ Vokrug Sveta” and “Sakhalin”. Russian chef Vladimir Mukhin has one foot in the future and one in the past, but he’s standing tall. 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. Die russische Küche entwickelt sich unentwegt weiter, und sie ist bereit für neue Ideen", lautet seine persönliche Philosophie dazu. - Duration: 3:10. Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. Olga studied vegetarian recipes at the Thai monastery Wat Kati Karon, and Nordic cuisine at the Olo in Helsinki that has a Michelin star. # MOSCOW New Menu by Vladimir Mukhin at the White Rabbit Restaurant&Bar 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. Chef Vladimir Mukhin. Born to a family of chefs, he jokes that he was born in the kitchen. He aims to honor those … Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. An expert in cooking meat, who knows everything about this product: how to choose, how to ripen, how to cook. Mit zwölf fing er an, unter seinem Vater in der Küche zu schuften. And in February 2017 he became chef Chef's Table. With Vladimir Mukhin. Vladimir is a cook in the 5th generation. »Das Restaurant ist im Stil von Alice im Wunderland eingerichtet, weil es viel um Natur geht«, sagt Vladimir Mukhin. White Rabbit Restaurant, Moscow - Best Russian Cuisine ever! Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. Author's restaurant by Vladimir Mukhin, located in Sochi, with dishes made from local ingredients. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. According to Alexei, each dish consists not only of correctly selected and prepared ingredients, but also of the mood of the chef himself. 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. Vladimir Mukhin: Ich versuche, jede Woche für etwa drei Tage an die verschiedensten Orte in Russland zu reisen, um dort Geschichten wiederzuentdecken. 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. 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