Authoritative Guide TripAdvisor WHITE RABBIT restaurant awarded the title of "2014 winner" among restaurants in Moscow!
This prestigious award assigned the company that has consistently receive high marks from travelers on site TripAdvisor. We are proud to present a certificate of quality to our guests! Thank you, friends, for your positive feedback! We are pleased to get better for you every day!
Two juries at once have awarded White rabbit the victory in the most patriotic nomination – “Experiments with Russian cuisine”. Award experts, as well as TimeOut readers have appreciated Vladimir Mukhin’s significant support and promoting of Russian gastronomy all over the world.
White Rabbit team is happy to thank our dear guests for support!
This prestigious award is assigned to companies that consistently receive high marks from travelers on TripAdvisor website. We are proud to present a certificate of quality to our guests! Thank you, friends, for your positive feedback! We are pleased to get better for you every day!
On the 1st of June in London’s Guildhall the winners of yearly award, The World’s 50 Best Restaurants, were announced. Moscow-based White Rabbit, a project of Boris Zarkov, took the 23d place of the most prestigious international restaurant rating.
White Rabbit had also received a «Highest New Entry» award from an authoritative jury, after rising from the 71st to the 23d place in the list of the best restaurants of the world only in a year. For the first time in the history of the award Russian restaurant was acclaimed so highly by The World's 50 Best Restaurants Academy, which includes the leaders of the international restaurant industry:
gastronomic critics, chefs, restaurateurs and the most experienced foodies from 27 regions. Moreover - Vladimir Mukhin was also the youngest chef among all the winners of 2015.
October 7 will be a major event in the restaurant life in Moscow. In Smolensky Passage, with the support of the official partner of the trade mark "Parliament" for the hospitality you open the door art-restaurant «White Rabbit». A unique panoramic view from the restaurant, give visitors a new look at Moscow.
In keeping with its corporate identity project ideologues, Alexander and Boris Zaturinskiy Zarkov create a restaurant that would become one of the most delicious and exquisite cultural venues in Moscow.
The combination of Russian and European cuisine will surpass the expectations of the most demanding gourmet. Patronize on a variety of dishes and the quality of their performance will be a famous chef Konstantin Ivlev.
Over the original design of the restaurant he worked the winner of "Architectural Award" Valery Lizunov. To make an internal space of the original interior was used in the decision fusion.
Each month the restaurant «White Rabbit» is ready to please guests with exquisite dishes from the chef, new original art projects and performances of world stars of show business.
An unexpected surprise for the guests of the official opening of the restaurant «White Rabbit» will be interactive installation by Sasha Frolova (student Andrey Bartenev), organized with the support of The Art of Parliament. This installation is for their originality and the innovative received the "Kandinsky Prize", it includes a series of paintings «Cyberprincess» and terrific imagination art object «Love me bluster». Guests will get open in the amazing world of art installations, which will create a sense of a parallel reality.
The musical mood of the evening guests will address the British star global Sophie Ellis-Bextor.
A leading official opening of the restaurant «White Rabbit» is unique Urgant Ivan.
http://www.maximonline.ru/konkursy_promo/_article/white-rabbit/
The August "Tatler" - a magazine with an enviable fate. I can see it next to the Prada sunglasses and sun dauber Lancaster. It takes precious beds during lunch somewhere in the Saint-Tropez and Sardinia. And here is the restaurant's customers Suite de! Mar in Marbella, obediently waiting for the queue to browse. That summer, in France, Italy, Spain, laying the Xia standards requirements of our restaurant, "Ah, home to a fish, maslinku, langustinku! "
It will not work. The climate is not the same. But there is good news Chiyah. So far, all resting in Moscow opened two restaurants are right-Luciano and WhiteRabbit.
They have a common address, Smolensky Passage, but a respectable Luciano - on the second floor, and a cheerful "Rabbit" - on the roof.
Their owners and co-authors - Constantine and Alexander Ivlev Zaturinsky. In the passage the cook Ivlev, finally, enough pofantaziruet the Italian and French subjects.So happy my husband and Constantine had not seen for a long time. His Russian troika is as follows: a maximum of domestic products, modernized methods of cooking, colorful presentation. Ivlev's handwriting I recognized at once. The creator of a new Russian cuisine dish combines big chunks of the natural product with details of the products of the complex, exquisitely prepared. For example, duck breast with a crust (990 rubles). In the Rabbit is good in itself, but it Ivlev stuffed chicken liver and submits to paradise apples and Calvados sauce. There is such a dish is not only delicious, but interesting. And jumping happily eat with a fork: a slice of the breast - a slice of apple - a piece of something complex.
Like most of the world's best chefs, cook Ivlev went home, my mother, and still likes to sit in her kitchen. Over a long career, he proved that he can feed the people "based on" Food around the world, but "Russianness" it will not go away. He is skillful game at the junction of the Mediterranean and the great national cuisine.
Gnocchi, say, like dumplings or lazy pierogi. In "Luciano" to them mushroom sauce served with the smell of Russian forests and onions, fried on crispies to the Baltic-style (430 rubles).. Summer lettuce, tomato juice where get soaked The dried bread - it is known, Tuscan panzanella. But Ivlev takes for her favorite Muscovites Baku tomatoes, sweet onion Yalta, and obtained "a village salad" (320 rubles). With olive oil and chiabatoy. Do not miss the salad of young zucchini and sun-dried tomatoes and Grana Padano, (340 rubles). Because it has soaked in lemon water is not bitter European zucchini, and our family, blond, delicate zucchini.
You can come to "Luciano" and for Neapolitan pizza from the oven with the heat Radus six hundred, which swells the dough itself, without yeast. Best-"Buffalo" (620rub.). In "Rabbit" - a menu with a French accent. I am delighted with foie gras and mini cabbage. They are again not in savoy cabbage and russkoĭ - cabbage (620 rubles).. Here, the Brer Rabbit, there are extra bonuses, see Moscow through the glass dome and a wine list that deserves praise nesderzhannoĭ. Yet there is kablukastye girls and other interesting oldsiteations, which, after a hearty meal can be considered quite good-naturedly.
Tatler, august 2011
October 7 on the sixteenth floor of the Smolensk passage will open a new project of Alexander Zaturinsky and Boris Zarkov art-restaurant «White Rabbit». The design of the room worked the winner of "Architectural Award" Valery Lizunov. In addition to the menu of European and Russian cuisine by renowned chef Konstantin Ivlev, each month the restaurant will take art projects and concerts of famous musicians from around the world. The opening will present an interactive installation by Sasha Frolova (student Andrey Bartenev), organized with the support of The Art of Parliament. This installation is for their innovation and originality has received"Kandinsky Prize". In addition, expected performance by British singer Sophie Ellis-Bextor.
There are restaurants, talking about a friend whose first name recalls the chef, and only then - the name itself. A former chef and co-host of GQ BAR culinary programs on the channels of "Home" and "STS" Konstantin Ivlev - just like that. Winner of dozens of professional competitions, Constantine was in charge of the kitchen in restaurants, "Reporter," "Nostalgia," "Boulevard», In Vino, «Puazon», L `Etranger, Zebra Square, and is now responsible for food in the restaurants and the White Rabbit" Trattoria Luciano".
In their recipes Constantine sometimes uses whiskey Jack Daniel's. Author of "My philosophy of food," Constantine became co-authored books, and Jack - he kindly shared with us one of his trademark recipes:
Beef with Vegetables
Ingredients:
120 grams of veal, 70 ml of whiskey Jack Danel's, 20 g of dried morels, 50 ml of olive oil, 100 g green asparagus 40 g cherry tomatoes, 5 cloves of garlic, 50 g mini-potatoes, 100 ml cream 33%, 5 g of fresh thyme , 2 g of parsley, salt and pepper to taste
Method of preparation:
Pour boiling water over dried morels for 5 minutes. Veal cut into 2 pieces and fry on both sides for 3 minutes in a pan with hot olive oil. Add salt, pepper and morels (pre-drain the water from them) and cook another 2 minutes. Then pour in the whiskey and ignite, flombiruyte for 2 minutes. Place the asparagus in the pan, halved cherry tomatoes, boiled potatoes and a mini-fry for 2 minutes. Meanwhile, remove meat from pan and let it rest. In a pan pour in the cream and evaporated 3-5 minutes, season with salt and pepper. Put in a deep dish stewed in Jack Daniel's and morel cream sauce and vegetables, top with meat, sprinkle with parsley, thyme and crushed black pepper. Serve.
http://www.gq.ru/taste/jack/3241_retsept_dnya_telyatina_s_ovoshchami.php?sphrase_id=42981
Good atmosphere on the Roof "Smolensky Passage"
I now have great pleasure in sometimes late at night look in the "White Rabbit", it'sjust a roof "Smolensky Passage", a great place with terrific cook with very good food, very good atmosphere. I always find myself there at night, so the day this place is notseen, but it seems to me that day and it was wonderful. Great location, beautiful viewof Moscow, a very beautiful place, very very nice.
http://www.cntraveller.ru/geo/evropa/russia/moscow/restaurants/white_rabbit_30033/30034/
Natasha Poly - the main star of today's Fashion's Night Out of Vogue magazine in Moscow. Image supermodel adorned bags, which proceeds from the sale will go to charity, "Who, if not I?". Who, if not you will receive the coveted accessory podium himself from the hands of beauty with her own autograph? Well, as long as you prepare for this Night of Fashion, Tatler.ru talked with Natasha, who, incidentally, came to us almost from the altar. Actually, it's recent marriage, and Paulie was our first question.
Has anything changed in your life after marriage? Probably not. Simply, we are closer to my loved one and there was something else, the new status. But this does not affect my future plans to continue working model. Maybe one day I will understand that it's time to change and do something new, something different. And while I still love what I do. After I became a model, because for me it was a dream world, a magical beautiful world, and I still like to be part of it. Yes, of course, I would really like to have children as soon as possible.
Do you have favorite places in Moscow? Yesterday we were in the new restaurant White Rabbit. I was there the first time, and I really enjoyed it. Great atmosphere and very tasty. Of the clubs I like to Simachev Bar, and in general in Moscow clubs, I do not know much about the city is constantly changing, and always something new.
http://www.tatler.ru/nashi_lyudi/interview_and_photo_set_21/59519_intervyu_natashi_poli_dlya_tatlerru.php?sphrase_id=395106
Last night, the concentration of foreign celebrities in Moscow exceeded all the usualrules: In addition to the charming Alber Elbaz, came to us the whole familyFerragamo. In a demonstration of Pashkov House Salvatore Ferragamo, organized jointly with the Russian distributor brands, the company "JamilCo." The uniqueness of the event - that the guests of Moscow's Spring / Summer 2012 was introducedshortly after the show at Fashion Week in Milan. The evening ended with the clubWhite Rabbit, which was introduced a new fragrance Salvatore Ferragamo, Signorina.
Ferragamo approached this trip with a typical Italian hospitality and invited to a most beautiful girls in Hollywood - Camilla Belle and Amber Heard. End the eveningattracted particular attention: after the premiere of the movie "The Rum Diary," in which she played with Johnny Depp, indifferent to the actress just left. Amber,however, sent all his charm on the high blue-eyed blond, almost James Ferragamo,arm in arm with which she posed for photographers all night.
http://www.vogue.ru/news/celebrity-photos/345680/
October 28 - Restaurant White Rabbit. The party on the eve of Halloween invited Svetlana Khorkina, MariaTsigal, Artem Tkachenko, Aleksei Nemov, Pavel Volya, Julia Kovalchuk, Tatiana Navka, Konstantin Kryukov, Lada Dance .**
http://www.kommersant.ru/doc/1801995
On the 24 of November, art restaurant ‘’White Rabbit’’ presented an exhibition of paintings entitled ‘’Star Rabbits’’
November 24th Art-restaurant «White Rabbit» with the support of tobacco brand «Parliament», presents a unique exhibition of paintings titled «StarRabbits or Star Bunnies."
This exhibition is the result of joint creative work of one of the most popular secular photographers - Roman Kadar and talented artist Marina Lizorkin (ex-singer of the group "Silver").
In the pictures, specially prepared for this exhibition, visitors can see the stars of fashion, sports and show business in new and unexpected ways. The bright pictures on the transformation will happen to Alexander Revva, Igor Chapurin, Gosha Kutsenko, Ksenia Sobchak, Victoria Lopyreva, Masha Malinovskaya, Lyajsan Utyasheva, Julia Kovalchuk, Leroy Kudryavtseva, Mariko, Sati Casanova, Aurora.
Musical gift for the guests of the evening is a concert of French sexy divas YSA FERRER. Singer and actress YSA FERRER in his work combines the trendy electro-pop and authentic style of cabaret performances in the program will be hits such as «Made in Japan», »On Fait l'amore» and many others.
Leading the evening - a charming Maria Kravtsova (Marika)
At the opening of the exhibition are invited stars of theater and cinema, sports and show business.
Beginning at 21:00, 24 November, Thursday.
Moscow, Smolensk Square Building 3, Floor 16
The event allowed guests under 18 years of age.
http://www.lastfm.ru/event/3118540+24+%D0%BD%D0%BE%D
1%8F%D0%B1%D1%80%D1%8F%2CWhite+Rabbit%2C%22StarRabbits+
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December 9 restaurant «White Rabbit» with the support of whiskey class number one deluxe Johnnie Walker Black Label, presents a vivid fantastic innovation - "Follow the dream." Evening's program was prepared for those who come forward who does not stand still, for those who want to be first in everything new and in the way of the future does not stop there.
A unique panoramic view from the restaurant White Rabbit and optional decoration of the hall will allow visitors to experience the latest trends and opens a new perspective on the world around us.
The evening provided a win-win lottery in which prizes will be drawn from the Jewellery House «Sasha Primak» (NY). Brand «Sasha Primak» - a fusion of ancient traditions with innovative technologies, embodied in a beautiful design jewelry.
Musical component evening will be presentation of the legendary group "moral code". Musicians will perform new and well-known compositions in modern processing, combining live and electronic sound.
Compere the evening will be a major television award winner (Taffy) 2009 - Dmitry Shepelev. The combination of natural charm and a subtle sense of humor - makes Dmitry unsurpassed master of ceremonies.
His presence at the event have confirmed many of the stars of film and theater, sports and show business.
http://www.vivamag.ru/more-about-news/40-2011-04-04-13-45-38/424-restoran-white-rabbit.html
Evening ‘’Follow Your Dreams’’ at the White Rabbit
On the 9th of December, the White Rabbit restaurant organised an party with an ‘’everyone’s a winner’’ raffle.
Before our eyes the art-restaurant «White Rabbit» is one of the most popular cultural and entertainment venuesin Moscow. December 31 restaurant, true to its traditions emerging, offering "Awesome New Year's Night."Good mood to everyone who comes into the restaurant «White Rabbit» that night, just create a beautifulpanoramic view of the festive Moscow, and will support its incendiary performances of groups «Ottawan», «Baccara» and «Ctilyagi band." Christmas present for all will be quizzes, competitions and lotteries with prizes from the original multi-brand new fashion «Fashion Studio». To please both children and adults to "AwesomeNew Year's Night" at the restaurant «White Rabbit» invited Santa Claus, Snow Maiden and favorite fairy-taleheroes.
Leading pm Dmitri Babaev.
http://celebrities.ru/news/ID_573.html
By tradition, each year the 50 best restaurants in town provide for their guestsdegustatsionnoeset-menu in the same price range (each dish is no more than 3000 rubles) and in the author's handwriting mesyatsademonstriruyut visitors to the restaurant, the conceptual approach and the ability to intelligently combine thegastronomic delights
This year's top gastronomic tastings in the Festival program are themed dinners"GoldenTriangle", which was held in the hotel restaurant Balrschug Kempinski Moscow, "Dessert Ball", a gastronomic dinner "Three Colors of Italy" in the restaurantBuono, was devoted to Russia and Italy in a gastronomic dinner today Russiancuisine at White Rabbit, played by the three chiefs samyhvostrebovannyh Russia:Konstantin Ivlev, Yury Rozhkov, Dmitriy Shurshakova
http://www.bazaar.ru/flash/society/1086689/
TOP 7 bars of Moscow
http://www.youtube.com/watch?v=V4lmCMKjiUU
"Ladies and gentlemen, do not skimp!" - Cheered affectionately IngeborgaDapkunaite and Igor Vernik gathered recently at a restaurant White Rabbit crowd.However, a lot of cajoling to buy clothing and accessories from the paintings of Russian cinema did not have anybody, because people have come to the feastprimarily concerned (the same First Lady Mtsituridze no movie can not imagine life,not to mention the head of the Moscow House of Photography Olga Sviblova), and the proceeds of the auction money went for a noble cause (fund "faith" will distribute them to Hospice of the city).
Well, when lots of cash and ended the evening under the auspices of "The Russia Forum 2012: Investing in film, television and new media" continued to dance (brighterthen all lit Aidan Salakhova).
Молодым влюбленным парам, которым просто необходимы дополнительные калориии глюкоза для улучшения мозговой деятельности, а также тем парам, кто пребывает в состоянии эмоционального кризиса,мы рекомендуем воспользоваться сладкими предложениями московских ресторанов.
White Rabbit готовит ко Дню Валентина десерт «Поцелуй»: на тарелке будут выложены две композиции: одна по форме напоминает женские губы, с малиновымвкусом, вторая — мужские, со вкусом копченогочая и нотками табака (440 руб.). В качестве комплимента всем гостям в этот вечер будут преподносить свежую клубнику и коктейль Bellini с нотками клубники,малины и смородины.
В ресторане проходит фестиваль под названием«Семь морей России».Амбициозная задумка принадлежит Константину Ивлеву – он решил объединить в меню блюда из рыбы со всех концов страны.«Чукотское море»(520 р.) – пирог из трески и шпината под соусом бешамель,«Море Лаптевых»(640 р.)–карпаччо из палтуса и лосося с пюре из маслин и оливок.«Берингово море»(620 р.)представляет обжаренная в чесночном масле камбала, а «Белое»(590 р.)–пикша, жаренная на печеных цукини. Из «Балтийского моря»(380 р.) в ресторан прибыли картофельные суши с копченой скумбрией и лимонным соусом. «Охотское море»(950 р.)–фаланги краба, запеченные под соусом васаби. И, наконец, «Японское море»(440 р.)–необычный суп из икры морского ежа и вешенок.
http://www.timeout.ru/restaurant/event/261015/
On February 17, White Rabbit held the most romantic night of the year dedicated to all lovers.
Leading the evening was a MTV VJ Alexander, he congratulated the restaurant with asixth prize, which White rabbit received within six months from the commencement of work.
On the evening of the group also performed "A-studio." Kathy has performed soloistTopuria romantic and dance songs from the new album "Wave" and the hit team.
http://www.cosmo.ru/in_focus/svetskaya_hronika/1126678/ # ixzz1nqbSMmbb
Начать обед рекомендуется с "Балтийского моря" — так называются тут картофельные суси с копченой скумбрией и лимонным соусом (380 руб.). В качестве альтернативной закуски выступает "Море Лаптевых" — это карпаччо из палтуса и лосося с пюре из маслин и оливок (640 руб.). Затем рекомендуется попробовать пирог "Чукотское море" из трески и шпината, запеченный под соусом бешамель (520 руб.). "Охотское море" представляют фаланги краба, запеченные под соусом васаби (950 руб.), а "Японское море" — это суп из икры морских ежей с вешенками (440 руб.). В качестве основного блюда может выступить камбала, обжаренная в чесночном масле с кенийской фасолью,— в меню это "Берингово море" (620 руб.). Кроме того, здесь готовят жареную пикшу на печеных цукини с пикантным соусом и называют это "Белым морем" (590 руб.).
White Rabbit is hosting a fish festival called “The Seven Seas of Russia” (“Sem Morei Rossii”) to Feb. 27. Each of Russia’s seven seas gets one dish: The Japanese Sea brings an oyster and urchin roe soup (440 rubles), while a cod and spinach pie baked in bechamel sauce (520 rubles) hails from the Chukchi Sea.
The fish festival ‘’Seven Seas of Russia’’ in the White Rabbit restaurant!
Head chef Konstantin Ivlev chooses only exotic!
White Rabbit
This restaurant has every right to be proud of its amazing 360 degree panoramic view of Moscow.
Originaire du sud de la Russie, j’ai les yeux marron, la peau mate et, très naturellement, le goût des produits frais. Rien d’étonnant, donc, à mon faible pour les chefs méridionaux – Vladimir Moukhine, notamment, qui chapeaute depuis mai dernier l’enseigne moscovite White Rabbit.
Il faut, pour accéder à ce restaurant niché au 16ème étage du centre commercial Smolenski Passazh, traverser un labyrinthe d’escaliers et de couloirs digne du roman de Lewis Caroll. Première énigme : trouver le bon ascenseur – et pas l’ombre de la queue d’un lapin blanc alentour pour vous guider. Deuxième énigme : deviner à quel étage il faut changer d’ascenseur (réponse : au 5ème) pour apparaître, essouflée, face au chevalier à la tête de lapin dont le portrait orne les portes du restaurant.
Le lieu n’aurait, à vrai dire, nul besoin d’un chef – on s’y presse de toute façon pour savourer la vue panoramique sur la ville. L’intérieur est agréable, n’agace pas l’œil et ne détourne pas l’attention du coucher (ou du lever ?) de soleil magnifique. Chez Rabbit, on est certes sur Terre, mais un peu au-dessus : le voilà, à la distance d’une chaîne de montre en or, le bouchon géant du Koltso. Je n’ai pas non plus résisté au désir de faire coucou aux agents secrets du gratte-ciel stalinien abritant, juste en face, le ministère des affaires étrangères.
White Rabbit prônait la cuisine russe dès son ouverture en octobre 2011 : le chef, Konstantine Ivlev, régalait déjà ses hôtes de sarrasin aux cèpes et de joues de veau à l’étuvée. Vladimir Moukhine, qui l’a remplacé il y a quatre mois, est issu d’une lignée de cuisiniers et a passé la plupart de ses 29 ans derrière les fourneaux. En digne ressortissant du Sud, il met l’accent sur les produits de saison. Il servait en été un sorbet au goût de foin et des truffes de Toscane ramassées de ses mains. L’automne est évidemment le temps des champignons, qui se sont fait une place honorable dans le menu.
Après une vingtaine de minutes de réflexion – les serveurs vous laissent assez de temps pour vous décider, ou si c’est déjà fait, admirer Moscou nocturne et chatoyante. J’ai opté pour la caille fermière fourrée au foie gras servie avec un couscous aux girolles (880 roubles). Mon cavalier franchouillard a opté pour des côtelettes de crabe aux asperges sauce piquante (790 roubles). Oui, je teste désormais mes restaurants avec un Français, au cas où l’on me reprocherait d’avoir une opinion « trop russe ».
J’aime à peu près tout mais il est rare que la nourriture me plaise autant. Ma caille était simplement parfaite, les girolles faisant un accompagnement succulent. Les côtelettes de crabe étaient très bien aussi – mon cavalier était content. Mais peut-être était-ce dû à mes talents pour tenir une conversation ?
Impossible de résister aux desserts. J’ai persuadé mon vis-à-vis de prendre le millefeuille aux baies et une espuma à la mangue (585 roubles) – pour piquer dans son assiette, évidemment. Pour moi, j’ai pris la mousse au thé vert et son coulis de mangue (520 roubles).
Le tout s’est terminé sur un petit compliment de Vladimir – un pot de fromage de chèvre au miel de lavande – j’ai adoré !
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.
Stock des Einkaufszentrums Smolensky Passage angelangt, wird man nicht nur mit ei- nem atemberaubenden Blick auf die Stadt be- lohnt. Der Mix aus britischem und französi- schem Stil und die bequemen, ausladenden Sessel machen das Lokal gediegen-gemütlich. Chefkoch Vladimir Muhin ist ein kulinarischer Cosmopolit. Er gibt russischen Lebensmitteln mit seiner Art der Zubereitung einen neuen Kick, bietet rohe Spezialitäten aus der Nordsee an ei- ner eigenen Bar an, kredenzt aber ebenso Beef Tatar oder Kaninchenterrine mit Haselnüssen.
White Rabbit’s chief Vladimir Mukhin has been awarded with a silver medal of the “Young Chef of the Year” competition, held last year in Venice as a part of annual “S. Pellegrino Cooking Cup” regatta. That was the first time in the history of the competition, when the Russian chief became one of the top-three winners.
The Village magazine continues leading monthly column about who and why was the best employee of the last month. In a new issue – interviews about inner ideals and motivations of WHITE RABBIT’s staff
Анастасия Булгакова, управляющая:
"Как правило, лучшего сотрудника определяю непосредственно я, в том случае если пора поощрять менеджерский состав. Это поднимает их рабочий дух и повышает мотивацию. Объявляем победителей в начале месяца, это делаю я на нескольких собраниях подряд: смен много, и хочется, чтобы все знали, да и для самих ребят важно чувствовать внимание руководителя. Также вешаем их фото с поздравлениями на информационной доске, и все видят, кто у нас молодец.
Кандидатов выбираем из работников зала: менеджеры, официанты, хостес или бармены — всего 55 человек, средний возраст от 27 до 35 лет. На выбор влияет всё, от прихода на работу вовремя до умения быстро и профессионально выходить из любых ситуаций с гостями. Также мы всегда просматриваем книгу отзывов и поощряем официантов индивидуально за каждый комментарий о них — вручаем красивый фирменный диплом и премию. Диплом может быть связан с их увлечением или характерными чертами в работе.
Отдельная тема — мотивационные программы, они у нас очень развиты. Любим шуточные награды, иногда с лёгкой иронией, но ребятам это нравится, они понимают, что их хорошо знают, ими интересуются.
Мы за рост человека в компании. На мой взгляд, гораздо интереснее, когда человек не приходит на должность менеджера по объявлению, а заслуживает авторитет и доверие постепенно, начиная с работы официантом. Сейчас у нас два менеджера, которые работали официантами, и они достойный пример для подражания. Также регулярно проходят тренинги с сотрудниками на общие темы: техника продаж, психология общения с гостями, личностные взаимоотношения, сотрудничество подразделений, сервис. После этого проводим тестирование, в котором даже есть задание написать сочинение на темы новых гастрономических сетов: это помогает официантам лучше понять суть сета, идею шеф-повара. По итогам тестирования и сочинений также награждаем лучших. Кроме этого, для официантов проводятся занятия английским языком по специально разработанной для нашего ресторана программе".
Полная версия статьи на the-village.ru
Do not worry, we can assume. Restaurant White Rabbit and his team together with chef Vladimir Mukhin really adorn the 71st place in the list of the fifty best restaurants in the world. All the matter is that the organizers award at some point decided to give publicity to the list of the hundred best restaurants in the world. Lavra was prepared as before, only the first fifty, well, the second half is honored with hundreds to be represented to the public.
Actually, such a seemingly low position of the Russian restaurant was not sad. Just the same the other way around. Firstly: it is the only restaurant in our rankings The World's 50 Best Restaurants this year, in the second: the entire history up to the 48th place was able to get only Anatoly Komm with its restaurant Barbara in 2011th year. So what is to be congratulated Vladimir Mougins, Boris Zarkova and all their bravnuyu team. The fact that Russia is represented gastronomic restaurants of the world speaks only of professionalism of our compatriots. It's not just chefs, by the way.
WHITE-RABBIT chief Vladimir Mukhin has created his own gastronomical Theater with live performances including 10 special cocktails made by chief-barman Oleg Reshetnikov
There are several prestigious restaurants ratings in the world, by which, considering the views of the most experienced and respected experts, one restaurant’s place in a row can be assigned. But maybe the most important among all of these is British Restaurant Magazine’s top 100 . It is often called "Culinary Oscar", and this name is definitely deserved and speaks for itself. To be rated by this top 100 – is a great honor for every brand, and of course for Moscow WHITE RABBIT restaurant which was rated recently (28 april, 2014). WHITE RABBIT took 71-place, which is a huge success, considering the fact that it was nominated for the first time, and even so managed to get ahead of many famous competitors. It’s worth to mention that one of the best Moscow restaurant WHITE RABBIT is the only russian restaurant rated by British Restaurant Magazine’s top 100 this year.
Summer verandas – that’s what can be associated with a good old term “nice view”. “Style.rbc” added WHITE RABBIT to the list of 5 Moscow restaurants with a most perfect view. One of the most perspective russian chief Vladimir Mukhin’s headliner-restaurant WHITE RABBIT is on some degree a veranda itself. Huge glasshouse on the “peak” of business-center on Smolenskaja St. has a nice feature – anytime you’re in, the weather outside is surprisingly fine. So you can simply forget yourself lying on a couch, watching glass ceiling and a city far below.
Cooking of our products for Mukhin is as natural as being Russian, for national identity he does not have to bake authentic “pryazheniki” pies. I remember how my husband and I were amazed by his dessert of “Antonovskie” apples: a box with fallen leaves and a shot with sorbet, from which came the same flavor, as sung in Bunin’s novel. And then the waiter poured a box of small gravy boat - and a fog has risen from it and I heard rustling, and felt the spirit of autumn coppice. Well known trick with dry ice, but so much to the purpose - unforgettable!
Source: kommersant.ru
Our chief Vladimir Mukhin shared with us his opinion about the situations on Moscow food-market after imposed sanctions.
Гастрономическое кино» — это путешествие в мир неожиданных вкусовых сочетаний.
А ведь именно ими, в первую очередь, славится Мухин.
Мы давно заметили: у Моёt & Chandon есть важная традиция сопровождать все самые престижные торжества Голливуда. От церемонии премии «Золотой Глобус» и вечеринок Каннского кинофестиваля до церемонии «Оскар». Нынешний проект Дома Моёt & Chandon обещает запомниться истинным гурманом как событие яркое и звездное. А ведь среди постоянных клиентов White Rabbit — российские и зарубежные селебрити, крупные бизнесмены, политики и лидеры мнений.
Эксклюзивный сет из трех блюд, который войдет в меню Champagne Bar ресторана White Rabbit, — это тонкий эксперимент с сочетанием вкуса изысканного шампанского и блюд высокой кухни. Главные «герои» праздника — краб с желе из абхазского лимона, тартаром из огурца и сибулетом, арбуз с муссом из пошехонского сыра и костромской солью и крабовый бриошь с щавелем и пеной из печеного чеснока.
Для эксклюзивного сета из 9 блюд были выбраны 3 ярких представителя Дома: зрелое и выдержанное Moet & Chandon Imperial, цветочное и многогранное Moet & Chandon Grand Vintage 2006 и сияющее и романтичное Moet & Chandon Rose Imperial, запоминающееся своими яркими фруктовыми нотами, зрелостью и соблазнительным вкусом.
Vladimir Mukhin White Rabbit’s chef:
“Borsch with crucian carps is our family recipe. My grandma just put crucian carps into the borsch, and I make more fuss about it, take bones out of them and serve them separately with sour cream. Christian Etienne, the chef of a Michelin-starred Christan Etienne restaurant in Avignon, taught me many things, and first of all the French cooking technique which makes up the basis of any European cuisine. I like experimenting with local products: Sochi pigeons, boletus, salsify. Not all their advantages seem revealed to me. And I also like chocolate, it’s interesting that it preserves its typical taste regardless of changes in its texture. Ajapsandali became the first dish in my cooking practice. My father and I prepared it every summer and still do so in our cottage. There was also a sweet chocolate pudding with milk. Mutton with prunes is just as worth mentioning. This is a very old recipe; my grandma told me about it when I was a child, and when I grew up, my father taught me to cook it.”
Vladimir Mukhin is a brand chef of White Rabbit Group and the chef at White Rabbit, the chairman of cooking dynasty. At 12 he started working in his father’s restaurant in Essentuki, and at 20 he moved to Moscow where he was taught by Filin, Makhov and Malyutin. In 2009 he helped with the organization of the first Russian cuisine evening in France. Since 2002 he has been the leader of White Rabbit’s cuisine.
In this restaurant they make masterpieces out of simple sandwiches and stimulate your appetite by orpine, paste and soda.
Tirelessly promoting the values of the new Russian cousine, Vladimir Mukhin claims it can be the unifying moment in the times of forced refusal from several premium European products.
Adventures of the year?
The Olympics! We built two restaurants in Sochi and spent the whole winter there.
The best place to have delicious meals?
I don’t remember the name. In an old Hong Kong quarter there is a street with houses without numbers. You will find a restaurant without a sign there. I ate noodles with beef, hog casings and dim sums. It left me with very bright impressions.
How about sleeping?
An abandoned pioneer camp “Ulybka” (“Smile”) near Arzamas. Thereis even no mobile network there.
Entertainment?
White Rabbit’s kitchen and the Bar Moet & Chandon that has recently been opened as part of the restaurant which we visited some time ago?
I am back from Copenhagen. Chefs from all over the world were discussing gastronomic trends there, at the Mad symposium, and they decided that those will be set by Latin America. In April I visited London where they announced Top 100 world’s best restaurants. Our White Rabbit is 71st!
Advice from an experienced traveller?
Try local fish. Abkhazian stream trout baked in leaves is certainly out of the ordinary!
Your plans for the winter?
I am going to the Italian mountain ski resort, Alta Badia. The world’s best chefs gather there every year in St. Hubertus restaurant for Chef’s Cap.
The most unusual place you visited?
Il Canto restaurant in Siena. All the dishes there are bitter. Bitter taste is given by bottarga, anise or celery.
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.
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!”.
It seems like chiefs have become kinda new “rock-stars”, I mean all these tours, photo-sessions, fans, work at several restaurants...
No. We are not “stars”. But the fact that Russian chiefs now tour and demonstrate their view on new Russian cuisine all over the world shows the global interest for them personally as well as for the “cuisine” we represent. Of course this part of the work usually takes a lot of time, and now I can hardly find some to go to Kamchatka to catch some crabs. There’s not always enough time even for my usual morning fishing at Black Sea.
“White Rabbit” is now on the list of 100 world’s best restaurants. How did you make it?
International rating means that you must be well known all over the world. There were a lot of work to do: contests, tours, gastronomic congresses. I started to travel around the world to demonstrate ever evolving Russian cuisine.
There’s a lot of talking about new Russian Cuisine. What is this?
We’re now at the new beginning of the long- forgotten relationship between farmer and a cook. We learn to take products responsibly, choose the most interesting and unusual. We are constantly searching for a new combinations based on traditional tastes. Borsch with fried carp or watermelon, Poshehonsky cheese and Kostroma salt.
What is the distinctive feature of your cooking style?
Unexpected combinations of familiar ingredients I would say. Trout, sorrel, sour cream and cucumber – seems like nothing new. But we salt trout in cranberries, that gives it a delicate berry taste, sorrel brings a sourness and sour cream sauce with cucumber is very refreshing. When you eat and you feel that cosmic taste – it’s not enough, you must be intrigued!
If you were not a chief, how and where would you feed yourself?
Definitely not at McDonalds. I take food as the source of the positive and healthy energy. It’s not just a “fuel”.
Talking about rock stars, who do you wanted to be? And who would really appreciate your cuisine?
Well, I guess the true cuisine is more about classical music. Talking about rock’n’roll, I grew up with songs by Ilya Lagutenko. He’s my good friend now. Actually, music is what we have inside.
Vladimir Gridin
Rapa whelks, cooked in any restaurant at the Black Sea coast, are very rare in Moscow. Beef stroganoff is cooked as follows: shallot and garlic are fried, then some beef bouillon with butter and sour cream, seasoned with anchovies to strengthen the taste, is added. Rapa whelks cut into strips are added a few minutes before the dish is ready. Beef stroganoff is served on mashed potatoes, topped with chips of pigskin, garlic and baked parsnip. It is decorated with water cress and fried rape plant. The final emphasis on taste is slices of Crimean earthnuts.
Vladimir Mukhin, White Rabbit’s chef:
«The fact that there are earthnuts in the Crimea was known back in XIV century. The tsar’s court was introduced to this delicacy by French chefs»
In White Rabbit, mini sandwiches with chanterelles are served in the Crimean set. Toasted bread is covered with cream and sour cream foam, fried chanterelles and soft-salted cucumbers cut into small cubes, sprinkled with black salt and decorated with slices of earthnuts.
Source: Aeroflot magazine, october 2014
THE CHEFS OF THE BEST MOSCOW RESTAURANTS TELL MARIE CLAIRE THEIR PROFESSIONAL SECRETS AND GIVE A RECIPE OF THE NEW YEAR DISH. OUR FIRST PERSONALITY IS VLADIMIR MUKHIN, CHEF AT WHITE RABBIT, BRAND CHEF OF WHITE RABBIT FAMILY.
HOW MANY TIMES A DAY AND WHAT DO YOU EAT YOURSELF?
At home I eat some yoghurt and drink a cup of coffee in the morning. That’s it. After that I have only dinner. And I constantly taste something, check the quality of sauces, bouillons. Things are of course different at the weekend. The day starts with a hearty family breakfast, We eat fried eggs with the cabbage that my wife fries. We make porridge. We go to the market, buy something interesting and cook lunch by about four or five. It is usually fish as my daughter likes it. Sausage, patty cakes and butter are also brought from the village, and we eat them with pleasure.
HAVE YOU EVER KEPT TO A DIET?
Once I fasted for three years in succession to learn to cook the Lent-diet menu correctly. To understand what a fasting person needs or wants. I fasted four times a year. And the restaurant where I was working at that time was the only one in Moscow that offered a Lent-diet menu not only before Easter but four times a year. As for diets, I have never kept to them. It is hard for me as I cannot keep from tasting something new. Now, at the start of winter, I prepare tangerines, persimmon, pineapple guava, and northern fish. For example, today I’ve tried fried sunflower seeds with black caviar, and they turned out to work very well together. I’ve recently invented beet ice-cream with smoked goatfish inside and crumble of brown bread and sunflower seeds. I don’t consider food as fuel. I find it interesting to try something new, look for combinations, so a diet is unacceptable for me. I’d give a try to the blood type diet, though. But I need to have samples made for that, and I never have the time. I would even create a menu for different blood types, I think the future is with it.
My dishes are seasonal. It means that I use the brightest and the most useful products of the season. That’s what my father taught me. When I was small, we had no freezer at home; we didn‘t freeze anything and ate only what was sold in shops and on the market at that moment. In my opinion, this is the best diet: eating products at the moment when they are at the height of their taste, vitamins and useful substances.
WHAT IS YOUR ATTITUDE TO GMO PRODUCTS, FAT-FREE PRODUCTS, ENRICHED WITH VITAMINS – IS IT A MARKETING TECHNIQUE OR THERE IS ANY SENSE ABOUT IT?
I am negative about it. It seems to me that you should try growing organic products in the village or summer cottage. They have a purer taste. I choose organic products and track who grows them. I buy chicken fed on corn, not force-fed with anything. No stuffed broilers. I won't buy the meat grown on fodder with GMO. I like natural taste of the product and think that this is important. And I am ready to chew meat even if it is tough but has the taste of meat.
WHO WOULD YOU LIKE TO FEED?
My dream is to feed my grandma. It is she that taught me to cook. She is over 80, and she is paralyzed. I fed everyone but her. I would so much like to hear what she will say.
WHAT WOULD YOU LIKE TO TRY YOURSELF?
An unexpected combination of anything. It is only when something gets into your mouth that you understand what it is like. It may happen anywhere: on the market, in a street snack bar, in a high cuisine restaurant. I am looking for something that would strike me. The most delicious thing I have eaten so far (not the food I’ve cooked) is a burger with entrails stewed in red wine in a small snack bar in Florence.
YOUR FAVORITE DISH?
Real tasty borsch.
TOP-5 UNDESERVEDLY FORGOTTEN PRODUCTS IN THE OPINION OF VLADIMIR MUKHIN, WHITE RABBIT’S CHEF
RAPE PLANT
Rape plant is an annual plant with acid yellow flowers grown practically all over the world. Leaves and stems are used as fodder. People eat rape seed honey and oil. It is rich in polyunsaturated fatty acids and contributes to decreasing the level of bad cholesterol in blood.
PIG SKIN
This is not the most popular product in present-day cooking, but it is quite widespread in different national cuisines. For instance, in Venezuelan and Mexican cuisines.
RED CABBAGE
Red cabbage comes from the Mediterranean. It is served there as a side dish or an ingredient for salads. It contains few calories (about 26 kcal per 100 g) and is incredibly useful. There is a simple secret: you can determine what this or that vegetable is rich in by its color. Purple products are the sources of antioxidants which protect the body against cancer and prevent appearance of wrinkles.
BLACK CURRANT LEAVES
Cooks value black currant leaves for the special aroma they yield to the dish. Anyone who has ever pickled cucumbers knows about it. By the way, black currant leaves contain vitamin С, phytoncids, magnesium, manganese, silver, copper and many other useful microelements, and tea with black currant leaves has the general tonic effect.
TURNIP
Before the start of 20 century turnip was the main Russian product (later on its place on the table and in the heart of the Russian person was taken by potatoes). The root vegetable is rich in vitamins А, В1, В2, В5, РР, carotene, potassium, calcium and phosphorus, whose amount is higher than in the radish. This is quite a dietetic product, recommended to those that suffer from sugar diabetes and even small children.
Source: marieclaire.ru
He was second at the S.Pellegrino Cooking Cup 2013, he's executive chef at White Rabbit - one of the most appreciated restaurants in Moscow - and he's the heir to the so called "Russian culinary dynasty". Vladimir Mukhin is one of the most interesting figures of international fine dining. Even more interesting when you consider where he was born, he lives and he works in Russia: a country whose gastronomic traditions are not so renowned.
You come from a family of chefs that has spanned over five generations, did you decide to become a chef right away?
I worked in my father’s kitchen since I was 10. I was attracted to the way he treated products, almost feeling them. When I came of age, there was no question about what to do in life – it was clear, both for me and everyone, that borsch is flowing in my blood. I love the feeling of control over the "ordered chaos" of a restaurant kitchen. And I love my reward – the delight of guests. To me the prestige of the profession is determined by the opportunities and perspectives it brings. I started travelling the world, studying modern technologies, meeting new interesting people (there are so many of them in our profession!). In general, the more I turned to the world, the more it gave me.
You are part of a new (and young) generation of emerging Russian chefs: what are, in your opinion, the most interesting aspects of Russian dining today?
We must honor traditions and customs of Russian gastronomy in all their diversity. As each class – nobility, clergy, merchants, peasants, - had a different table, it’s difficult to truly understand Russian cuisine in its fullest. It’s also difficult to preserve a clean Russian taste: historically, foreign chefs had a massive influence on Russian cuisine. Today not everyone remembers the taste of genuine Russian dishes.
Your menu has a section dedicated to vegetables (Russian Forest Festival) and another one dedicated to seafood (Seafood from Russia): what are your favorite "local" ingredients?
Russia has a giant territory – over 17 000 square kilometers. At the moment I am a brand chef of 8 restaurants. In Moscow, at White Rabbit restaurant, I use “Kostromskaya” salt, “Borodinskiy” black bread, barrel cucumbers and other salted products, freshwater fish (sander, northern pike, catfish), meat and poultry, cereals (buckwheat, barley, millet), fresh and salted mushrooms. In Sochi restaurant Red Fox Rosa Khutor I use amber persimmon, feijoa, mountain trout, Black sea mussels, rapa whelk, oysters, goat and sheep cheese, jerked meat, pickled bamboo, mountain mushrooms, pomegranates and tangerines, just to name a few.
You revisited a lot of recipes belonging to your family’s traditions, from a book that was passed on to you. How did you decide to re-interpret these traditional recipes? What was the cooking philosophy behind your work?
I use many recipes of my ancestors, it gives me power. I adapt them using modern technologies, for example instead of languor cooking in Russian oven I use low-temperature cooking technique. The key element is to save a proper taste, to transmit it as accurately as possible, making traditional food "more convenient".
Has the recent Russian embargo, and the Russian long distances, triggered problems in your kitchen? If yes, how did you get organized to overcome these problems?
Of course, any restrictions are nonsense! I can only say that they have affected me in the least, as I have already been working with local Russian products for more than five years. On the other hand, there are certain advantages in this situation - we began to develop Russian farms. Have you heard anything about marbled beef from Voronezh? In reality, it is competitive in the global market! I admit, I really miss the Italian Parmesan and French oysters, but I am sure that soon everything will get better and we will have a fresh start of our friendly cooperation.
Source: finedininglovers.com
Is it possible to feel the “taste” of a fairy tale? Is it good to eat while watching a performance? What if you will eat some growing cakes?
Every Thursday at White Rabbit’s gastrobar you can watch the special play dedicated to Lewis Caroll’s “Alice in wonderland” 150th Anniversary. There are 5 actors on the “stage” – Chief Vladimir Mukhin (Mad Hatter), Chief-Barman Oleg Reshetnjakov ( March Hare) and three chief- assistants. All together they gladly provide you some unique gastronomic impressions.
12 cards, 12 chapters, 12 servings, and everything surely starts from a “Drink me” bottle and a fall down the rabbit hole. After that - tales about mysteries of the flavors and fragrances, stories about the values of all eatable things and combinations of food and cocktails. With every new opened card that starts the new chapter, you’re getting far from reality. You’re existing in the fairy tale, when you can eat a “drunk starfish” made of massandra covered with sand and swallowed down with a “fish milk”. You can witness the “Brains-carried-out” ceremony, taste the gipnopops with spaghetti and whine and eat the shrimp donut with smoked teapuccino.
Thus the whole book is “illustrated” with flavors and combinations. Perhaps it’s the best and only one intellectual gastronomic show in the city.
Tickets are 6000r. And for this price you get 1 million impressions.
Doors open at 19:30
It seems like the fact about a Haute cuisine being a true art never needed any additional proofs. However Vladimir Mukhin gives all of em to us in the amount of 12 serving of a new set. Just like 12 chapters of Lewis Caroll’s story.
The word “performance” in this case is as important as the word “gastronomic”. Mukhin plays the Mad Hatter, while his colleague, chief-barman Oleg Reshetnjakov is dressed like the March Hare. Every serving reminds us of some “Alice”s scenes - meeting with Hookah-Smoking Caterpillar or Cheshire Cat or whatever it can be, even the significant incidents from authors real life. Famous lines like “eat me” or “drink me” surely present.
Technical part of the play is flawless. “Director”s love for Russian and especially Caucasian and Black Sea products is pretty much emphasized. All the gastronomic “chemistry” and unbelievable conversions are worth being, because everything that’s going on here is being done only for the sake of guests entertainment. The Wine turns into a paste, Crimean Madera turns into a starfish, persimmon turns into a scrambled eggs. I will say nothing more – no one likes spoilers. Furthermore Mukhin appeared to be not only a great chief but a perfect actor, whos joy for previously prepared jokes and surprises seems to be absolutely natural. 6000r for one ticket is not a surprise for anyone, considering that spectators are allowed to be on the scene, in the dressing room and - what’s most important – at the bar.
Every Thursday 19:30.
Every Thursday evening in the bar on the first floor of White Rabbit restaurant chief Vladimir Mukhin and chief-barman Oleg Reshetnyakov start their gastronomic performances. Spectators (tickets are 6000r) with glasses filled with magic drinks are on the one side of the bar, while the actors (they are a true actors by the way) - on the other side, so it begins.
This year the performance is dedicated to Lewis Caroll’s “Alice in Wonderland” 150th Anniversary. And just like in this story, every moment it’s getting “curiouser and curiouser”. No one brings a menu, instead of that Vladimir Mukhin deals cards wearing a Mad Hatter costume. There are 12 cards, - just like 12 chapters of Lewis Caroll’s story, this is also the amount of magic surprises that will be shown, which the true gourmet will definitely like.
Taking part in such unusual “dinner” can be pretty much interesting. How does the Cheshire cat’s grin look like? It’s a gipnopops made out of caramel, terrine with goose liver and red spaghetti with “Oolibka” wine. And would you like some “fish milk” without milk, a soldier-crab made of rice and tobiko and hard cocktail made of massandra, which looks like starfish? Here you can see the “scrambled eggs” with abkhazian persimmon as a yolk and goat cheese as the egg-white.
A cup of espresso actually contains bergamot fortified wine and chokeberry apéritif.
Brains are being carried out previously smoked and sprinkled with powdered mushrooms. At this time It’s necessary to drink a special cocktail made of truffle boiled in 15-year old Pu-Erh. Fried kohlrabi is mixed with mushrooms mousse, shrimps and duck tongues from Atlai Farm, as addition - salt from a tiny pork skin pieces and rice as a black pepper.
A lot of hard work, high quality products, and new gastronomic meanings, that Vladimir Mukhin creates in many really unbelievably complicated ways.
So it goes. Almost two hours. Non-stop!
GASTROBAR WR is a unique project on the first level of White Rabbit restaurant. Behind the two-sided counter cooks and bartenders create together, talk to guests and reveal the secrets of dishes and cocktails. During workdays, you can have a glass of champagne or wine, taste the freshest seafood from a salt-water aquarium, cheese and other delicacies.
Located under a glass dome on a 16th floor of Smolenskiy Passage, White Rabbit is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin.
Beautiful, modern and daring in its own way. Here for the first time Russian cuisine sounds in unison with the latest culinary trends and Russian products rise to a height of recognized delicacies. Want borsch soup? Try ours, with fried crucians, baked beans and turnip crisps. Do you know how delicious can veal tongue be?
Taste it cooked in a shape of famous Russian “Lakomka” ice cream, cooked into a bird cherry dough with morel sauce. Every dish from White Rabbit menu is a result of a long work, gastronomical expeditions and a special respect for traditions.
One of the halls of the White Rabbit is the Chef’s Table, the first and only gastronomic theater in Russia. Resident chefs are introducing new sets and internationally renowned chefs bring their tasting menu. The chamber atmosphere and interactive format immerse as deeply as possible into the ideas of the authors. Here, chefs broadcast their philosophy not only through food, but also through personal communication.
Seasonal local products, original recipes and finely-designed combinations – those are the distinctive features of a cuisine of Vladimir Mukhin, chef of White Rabbit. Following the rules of high gastronomy, Vladimir opens every season with a tasting menu, which is based on new products, ideas and combinations of flavors. Through our tasting menu we have already introduced Black sea oysters, rapa whelk from Yalta, Crimean truffle and other delicacies of contemporary Russian cuisine.
We have also started unique gastronomical performances, which are played in our gastrobar by Vladimir Mukhin and chief-bartender Oleg Reshetnyakov. A fascinating story about a combination of food and cocktails charms and convinces that gastronomy is as much art as literature and painting.
In 2019 White Rabbit restaurant took the 13d place in top-50 best restaurants of the world at The World’s 50 Best Restaurants award, annually announced by an authoritative British magazine «The Restaurants» and international «The Diners Club 50 World's Best Restaurants Academy». Today it is the only Russian project presented in the prestigious rating, the main gastronomic attraction of the capital.
After a victory in "A silver triangle" Vladimir Mukhin, the chef of White Rabbit restaurant, went to Venice to S.Pellegrino Cooking Cup.
White Rabbit - the only restaurant in Russia, who was awarded to enter the top 100 by the authoritative international jury of The World's 50 Best Restaurants.
Two juries at once have awarded White rabbit the victory in the most patriotic nomination – “Experiments with Russian cuisine”.
A collection of wines by Russian wine-makers: continue our journey in the South of Russia.
Festival of fresh seafood from our aquarium. Welcome to russian gastronomic journey: Sakhalin, the Barents Sea, Kamchatka, the Primorsky Krai!
White Rabbit Restaurant & Bar invites you to try our delicious Cakes made by our chef!
New time for new meetings – White Rabbit changes working schedule!
Best sunrises, wonderful sunsets and all the things you can only dream about when the warm time comes.
Authoritative guide TripAdvisor awarded White Rabbit Restaurant with the title Winner of 2015 among Moscow restaurants!
All about fresh greens – in White Rabbit’s summer menu.
Gastronomical tasting menu of Russian seasonal products
Gastrobar WR presents gastronomic performance "Alice in Wonderland".
Rhubarb, elderberries, peaches and sorrel in the summer collection of cocktails
White Rabbit took the 23d place of the most prestigious international restaurant rating.
Russian themes in "Golden Gate" photo exhibition by Andrey Yakovlev and Lili Aleeva.
Without meat, fish and milk, but delicious and tasty!
Предлагаем Вашему вниманию новый сет от шеф-повара, на создание которого его вдохновила поездка в Японию!
Vladimir Mukhin, the chef of White Rabbit Restaurant & Bar, prepared the new special offer - a tasting set from six dishes.
December 9 - performance of the legendary group "Moral Code"!
Head chef Konstantin Ivlev is preparing a special menu, comprised entirely of dishes from the Northern provinces of Russia.
Russian North “Gastronomic Festival”
Head chef Konstantin Ivlev is preparing a special menu, comprised entirely of dishes from the Northern provinces of Russia.
The main culinary theme is fish courses (herring, whitefish, Siberian white salmon) and wild animals (reindeer, Far Eastern red deer).
This special menu from Konstantin Ivlev includes:
The New Year Eve is not only a holiday, but an important event anticipated with the first snow and remembered in its best details at least until the appearance of the first green leaves on the trees.
Regardless of a complex recipe, the dessert looks simple on the plate: just two figures resembling women’s and men’s lips.
Restaurant White Rabbit opens its new season with a memorable holiday parties.
The traditional Russian Pancake Season will be most delicious in White Rabbit. Here you can treat yourself to a whole gallery of blini’s tastes and fillings, from classic caviar and lait condensé sucré to some exotic options.
The ambitious project of White Rabbit to launch a special series of fish course is aimed at bringing Russia’s seven seas together in one menu.
The Lent is the most important of the Orthodox fasts and the time to prepare for celebration of the main Christian holiday – Easter Sunday.
We invite you to the opening of an exhibition of paintings by Andrey Sharov and concert by Ivan Dorn!
July 7 in White Rabbit Restaurant hosted the second annual ball of the Moscow bohemia!
We invite you to taste delicious drinks in White Rabbit Restaurant!
Специальное летнее предложение от нашего шеф-повара - не пропустите!
We invite you to a unique event in the restaurant White Rabbit — concert of Yolka!
November 16 Restaurant White Rabbit perform group Serebro!
December 2 White Rabbit restaurant welcomes guests to a family musical brunch!
We invite you to a concert of Eva Polna!
Try new Russian Writers’ menu in our restaurant!
Since November 1 the White Rabbit restaurant began the «1% from the account sum - 100% of your kindness». On the raised money gifts for pupils of orphanage in the settlement of Ruzaevka, Mordovia were bought.
We invite you to Valentine's Day, which will take place on February 15 at White Rabbit. Special guest — Vera Brezhneva.
From the 14th till the 21st of February there is a special secret tasting menu made with the use of aphrodisiacs.
A truffle is the fruiting body of an underground mushroom with tuberous bodies. The real truffles include edible mushrooms which are highly valued as delicious food.
Spring surprises for ladies
White Rabbit invites you to the International exhibition of boats and yachts!
The chef of White Rabbit restaurant Vladimir Mukhin invites on Pancake Week to try the real Russian pancakes. Lacy down, air seigniorial, prepared according to ancient Russian recipes and given with a heat about a heat, it will be possible to try from March 11 to March 17.
