Today he is a brand chef of the most popular food delivery company in the capital and a resident of Chef’s Table. „In meinen Adern fließt Borschtsch“, sagt Vladimir Mukhin mit einem Augenzwinkern in Anlehnung an seine Wurzeln und das russische Nationalgericht. In 2016, together with Vladimir Mukhin, he opened the White Rabbit Lab, where he headed the creative department. Dann nämlich übernimmt Vladimir Mukhin als Gastkoch das Kommando in der Küche des Restaurant Ikarus im Salzburger Hangar-7. ... catfish), meat and poultry, cereals (buckwheat, barley, millet), fresh and salted mushrooms. It’s all down to young chef de cuisine Vladimir Mukhin. His career began in the kitchen of one of the best steakhouses in Russia and continued with internships with the most famous butchers in the world - in the French Meat Couture and the Texas manufactory J&R Manufacturing. Chef-fermentologist Chef's table Vladislav Alekseev Family of White Rabbits. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Kurz bevor wir dort mit Russlands neuem Küchenzar sprachen, war er in New York. The youngest star in Russia’s gastronomic firmament is Vladimir Mukhin – the head chef of Moscow’s White Rabbit has made it onto the list of the World’s 50 Best Restaurants with his radically regional cuisine. At White Rabbit, his 16th floor restaurant overlooking Moscow, he is resurrecting traditional recipes from his homeland and using all the techniques of modern gastronomy to reinvent them in the 21st century. Vladimir was born in the city of Essentuki of Stavropol territory. Angeführt wird diese Bewegung von Vladimir Mukhin, der seinen Gästen im Moskauer Restaurant White Rabbit ein im wahrsten Sinn des Wortes märchenhaftes Genusserlebnis auftischt. Gewinner “Experiments with Russian Cuisine” 2014 (Time Out Magazine), Vizemeister S.Pellegrino Cooking Cup 2013, Bester Junger Russischer Koch 2013 (Silver Triangle). Vladimir Mukhin: Ich versuche, jede Woche für etwa drei Tage an die verschiedensten Orte in Russland zu reisen, um dort Geschichten wiederzuentdecken. Mukhin ist die fünfte Generation einer Köchedynastie. ... Jorge Vallejo y Vladimir Mukhin preparan sorpresas en Rusia - … The 33-year-old is one of the leading advocates of New Russian Cuisine. Vladimir Mukhin (born March 15 1983) is a Russian chef, chef for the White Rabbit restaurant, head chef of the White Rabbit Family restaurant group. Vladimir Mukhin vertritt die New Russian Cuisine. During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. Very fierce and ambitious chef who wants to be the best in the world. The philosophy of its dishes is based on three principles: traditions, local products and modern cooking technologies. Mit seinen aufsehenerregenden Kreationen hat er bereits in jungen Jahren Kultstatus erreicht. Den berühmten Rote-Rüben-Eintopf gibt es zwar tatsächlich in seinem Restaurant, allerdings in einer modernen Interpretation: Mukhin serviert den Borschtsch gemeinsam mit Bohnen, gebratenem Karpfen, einer Sauerrahmsauce und Rote-Rüben-Chips. Takes 88th place in the ranking of the best restaurants in the world. Vladimir Mukhin ist der aktuelle Gastkoch im Salzburger Restaurant Ikarus. Chef's table. Mukhin ist Gastkoch des Monats Oktober im Restaurant Ikarus im Hangar-7 auf dem Salzburger Flughafen. And the number of books read enough for the menu with a bibliography. 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. Vladimir Mukhin is one of the most interesting figures of international fine dining. White Rabbit Restaurant, Moscow - Best Russian Cuisine ever! Chef de Cuisine Vladimir Mukhin: Aktueller Lebenslauf, News sowie weitere Informationen zu Kritik und Öffnungszeiten zum Restaurant "White Rabbit" in Moskau. As a vegetarian with fifteen years of experience, today she makes people healthier and happier as a resident of Chef's Table. Owners are exploring methods of cooking products that have no analogues: urination, languishing in a Russian oven, fermentation. Olga has won a silver prize at the Bocuse D'Or Russia-2017 and a bronze prize at Bocuse D'Or Russia-2015. Das White Rabbit in Moskau ist das erste russische Restaurant, das auf Anhieb in die Top 25 der „World’s Best Restaurants“-Liste gewählt wurde. Author's restaurant by Vladimir Mukhin, located in Sochi, with dishes made from local ingredients. Mit zwölf fing er an, unter seinem Vater in der Küche zu schuften. Mukhin kreiert es anstelle mit Rindfleisch neu mit der in Europa bis anhin unbekannten, geschmacklich überraschend intensiven Rapa-Wellhornschnecke aus dem Schwarzen Meer, serviert mit gebackenen Pastinaken und Krustenchips vom Hängebauchschwein. Vladimir is a cook in the 5th generation. 18. He entered the cohort of the world's best chefs and today represents Russian cuisine at the world's major gastronomic congresses. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by … Und das verdankt es Vladimir Mukhin, dem 33-jährigen Koch, der als führender Vertreter der New Russian Cuisine gilt und mit seinen Kreationen mit dem typischen Geschmack ursprünglicher und unbekannter Produkte seines Landes vertraut macht. Gesamten Oktober kann man dort das Menü aus seinem Moskauer restaurant „ White Rabbit restaurant to recreate into recipes., local products and modern cooking technologies beef and plenty of seafood world, but has. 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