Vladimir Mukhin
Vladislav Alekseev
Vladimir Mukhin
White Rabbit Family Brand Chef
White Rabbit Restaurant Chef
Vladimir Mukhin is probably the most famous Russian chef in the world. His restaurant White Rabbit was ranked 13th in The World's 50 Best Restaurants in 2019. Vladimir Mukhin’s cuisine combines an interest in ancient traditions and recipes, modern cooking techniques, local and seasonal food from farmers and gatherers. Vladimir's repertoire today includes five tasting menus, each with a special style and philosophy, for example, "Contrast" explores the unity of opposites, "Black Swan" - the latest gastronomic trends in the world, and "Metamorphosis" let you trace the evolution of the chef's creativity since the opening of the restaurant .
Vladislav Alekseev
Chef's Table Restaurant Chef and White Rabbit Chef (Food Fermentation)
Vladislav is working with fermentation for the restaurant group White Rabbit Family. This technology was brought into fashion by the great chef René Redzepi (Noma, Copenhagen), although before that it had been used for centuries by the northern people to preserve the harvest in the summer. This was especially true until fridges, canning and deep freezing appeared. Dairy products, yeast, pickled vegetables, even soy sauce are also fermented. Fermented products are an important part of a healthy lifestyle. They are extremely beneficial for the gut microbiota. Vlad explores traditional ways of cooking products that have no analogues: soaking, steaming in a Russian oven, fermentation.
Black Swan Domostroy Truffle set Vladivostok
Black Swan
Coco lardo 2.0
Moss, cheese and fried milk
Scallops, redberry and pickle juice
Soaked pumpkin and black caviar
Cabbage head, sour cream and roots
Cedar, moonshine and scallops
Buckwheat and sea urchin
Brewers grains
Dolma and yogurt
Soaked apple
Draw your future
Tea and buckwheat
Crab, carrot and salted egg yolk
Sour soup with smoked herring
Bird cherry flour kundums with roasted elk tongues and eels
Turnip and topinambur soup with wild duck
Starlet with sour grain, pike caviar and fried carp sauce
Pear with honey russian beverage and vendace caviar
Tavranchuk beef ribs cooked in the brew with onion pie
Dark rye bread
Moose milk
Truffle set
Bearberry loaf
Yellowtail fish, persimmon and white truffle
Venison tartare with black truffle
Buckwheat noodle, dried roach and black truffle
Caramel with pumpkin and white truffle
Quail, corn and black truffle
Beef with oak leaves and roots
Persimmon, malt and white truffle
Gold truffle ice-cream
Bearberry loaf, smoked cheese and sockeye caviar
Lesco de Tigro and Anadara
Scallop, rudderfish sauce and yuzu
Sea urchin roe, onion and chocolate
Crab, apples and caviar
Sushi with beef and foi gras
Moki fish stroganoff
Beef rib and seaweeds
Wagashi Mochi with caramel and blueberry