With Vladimir Mukhin's arrival the Moscow restaurant with one of the most beautiful types, White Rabbit, became not only an observation deck, but also a place with good food. The Young and talented chef, in time to work in such projects as "Buloshnaya" and "Zhitnaya, 10", seeks to popularize Russian cuisine in modern interpretation and to prepare from local products.
One of Mukhin's hits in White Rabbit was language of a calf a la "Gourmand" which boil within three hours with vegetables and a parsley stalk then turn in dough from a cheremukhovy flour and 20 minutes steam. Give a dish on a birch saw cut with mashed potatoes, fried onions and creamy sauce with a morel.
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