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Vladislav Alekseev

Krasota - иммерсивный гастропроект WRF, соединяющий визуальное искусство от студии Антона Ненашева, гастрономию от Владимира Мухина, дизайн пространства от Натальи Белоноговой и общую концепцию от Бориса Зарькова.

Проект состоит из двух пространств - ресторана и гастротеатра.
Ресторан на 35 посадочных мест работает ежедневно на обед и ужин.
Гастротеатр на 20 персон дает один вечерний спектакль через сторителлинг визуального искусства и дегустационного меню.
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.
Domostroy is an exploration of old Russian cuisine. The menu was created under the impression of reading a monument of Russian literature of the 16th century - “Domostroy”, a collection of rules, advice and instructions on all areas of the life of a Christian and his family, including social, family, economic and religious issues. Considerable space was given to the kitchen there.

Ryazhenka made from swan's livers, spring duck, oatmeal loaf, bird cherry flour kundums with elk lips made famous by the Netflix series Chef's Table, boiled honey - the menu of this set sounds like ancient Russian, but unusual ingredients and ancient recipes are combined here with ultra-modern technologies, served in fine dining style and a story that will plunge you into the unknown depths of Russian history.
“Contrast” is a philosophical edible essay about the eternal struggle and friendship of opposites and the nature of dualism. Contrast is the significant difference between these opposites: different times, sensations, location, condition, color, texture and taste; something that simultaneously emphasizes their dissimilarity and unites them into one picture. Guests will find a dozen ironically meaningful pairs: “Neither fish nor fowl”, “Fire - water”, “Sea - land”, “End - beginning”, “Proton - neutron” and others.


The menu of the “Back to the Future” tasting set consists entirely of the most popular childhood memories of our guests: grandma’s pancakes, Olivier, “Mimosa” and Love is chewing gum, but, of course, in a fine dining version.

The goal of this 12-serve menu is not to return to the Soviet past (although the names of the dishes are entirely Soviet), and certainly not to use primitive food combinations, but to show a modern interpretation of traditional treats and how food can awaken memories of childhood.
Back to the Future
This tasting menu was invented during the trip of chefs Vladimir Mukhin, Vladislav Alekseev and the team to Vladivostok. They returned from the expedition with a rich catch - new ideas and unique Far Eastern products. The whelk, anadara - the only shellfish with a circulatory system (and extremely healthy!), scallops, oysters, sea urchins, ferns and bug berries are now regularly served as part of this set, glorifying the richness of the Primorye nature.

Spring time with Chef's Table

Tops and roots