Using modern culinary methods and almost-forgotten Russian ingredients, Mukhin’s menus are as innovative as they are delectable. His latest tasting menu includes mussels with foam of fried onions and cider jelly, and mini sandwiches with fried chanterelles on honey bread.
“In my kitchen I mix my Russian family’s gastronomic traditions with modern technologies,” he says. “As a result we get a new Russian cuisine. Traditions are eternal — innovations are endless.” Abroad, Mukhin is the poster boy for the new wave of Russian gastronomy with specially themed nights at Michelin-starred restaurants across France. In 2013, he took second prize in the S Pellegrino Cooking Cup, a global competition for young chefs, becoming the first-ever Russian finalist.
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