Meine Inspiration sind zum einen lokale Produkte, die im Ausland oftmals unbekannt sind, und zum anderen unsere ursprünglichen Kochtechniken: der ʻbedächtigeʻ Garprozess im russischen Ofen, das Trocknen von Fisch, das Einsalzen und das Einweichen. He has helped bring restaurant, The White Rabbit, not only into the international limelight with it being ranked No.23 in The World’s 50 Best, but also because this is the only Russian restaurant Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. As a vegetarian with fifteen years of experience, today she makes people healthier and happier as a resident of Chef's Table. Alexey Kogay The chef of the Asian direction of the restaurants “ Vokrug Sveta” and “Sakhalin”. Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. Russian chef who searches old history books for authentic Russian food to recreate into modern recipes. Vladimir is a cook in the 5th generation. 18. Ich bin auch überrascht, wie unglaublich gut sie ist. He takes traditional Russian cooking and gives it an experimental edge, earning White Rabbit a place on the World’s 50 Best Restaurants list for three consecutive years. Chef’s Secret: Vladimir Mukhin – The White Rabbit, Moscow At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. https://www.elitetraveler.com/.../vladimir-mukhin-russian-cuisine That is why he cooks every dish in a way that allows him to to share positive creative energy with his guests. The 33-year-old is one of the leading advocates of New Russian Cuisine. According to Alexei, each dish consists not only of correctly selected and prepared ingredients, but also of the mood of the chef himself. Olga studied vegetarian recipes at the Thai monastery Wat Kati Karon, and Nordic cuisine at the Olo in Helsinki that has a Michelin star. Signature Dishes wie seine "Minikohlrouladen mit Kaninchen in Foie gras mit Kartoffelchips und Trüffeljus" verhalfen ihm ebenso zu Weltruhm wie seine Variante des klassisch-russischen Gerichts Beef Stroganoff. In 2016, together with Vladimir Mukhin, he opened the White Rabbit Lab, where he headed the creative department. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Mukhina called one of the few chefs who are not afraid to change established notions about cooking. The first Russian chef, whose restaurant is included in the international rating The World's 50 Best Restaurants for two years in a row: №13 in 2019, №15 in 2018, №23 in 2017, №18 in 2016. He was born in a family of chefs and, conti… 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!”. Having joined the team White Rabbit Family, Artem created the menu of the restaurant Kutuzovskiy 5 on the basis of recipes from culinary books of the XVIII-XIX centuries. Today in his care - the only Russian mushroom restaurant Mushrooms. In 2011, he joined the White Rabbit Family and became part of the Zodiac, Chicha and Chicha Bar restaurants in Sochi. Die russische Küche entwickelt sich unentwegt weiter, und sie ist bereit für neue Ideen", lautet seine persönliche Philosophie dazu. 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