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Dann nämlich übernimmt Vladimir Mukhin als Gastkoch das Kommando in der Küche des Restaurant Ikarus im Salzburger Hangar-7. Im Gespräch mit KARRIERE verrät er, wieso er neue Wege geht. Mukhin ist die fünfte Generation einer Köchedynastie. 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. The philosophy of its dishes is based on three principles: traditions, local products and modern cooking technologies. 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. Chef-fermentologist Chef's table Vladislav Alekseev Family of White Rabbits. The principles she adheres today are responsible consumption and respect for the product. White Rabbit Restaurant, Moscow - Best Russian Cuisine ever! Today in his care - the only Russian mushroom restaurant Mushrooms. Vladimir Mukhin’s cuisine is plant-based, complemented by a fine selection of poultry, beef and plenty of seafood. 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 Both his mother and father were chefs and so was his grandmother. And the number of books read enough for the menu with a bibliography. Mukhin ist Gastkoch des Monats Oktober im Restaurant Ikarus im Hangar-7 auf dem Salzburger Flughafen. Mukhins kulinarische Performances machen vertraut mit dem typischen Geschmack ursprünglicher und unbekannter Produkte seines Landes. Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. Vladimir Mukhin: Ich versuche, jede Woche für etwa drei Tage an die verschiedensten Orte in Russland zu reisen, um dort Geschichten wiederzuentdecken. Ich bin auch überrascht, wie unglaublich gut sie ist. During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. The White Rabbit Family’s flagship, with a total of twenty-five Russian restaurants by … 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. 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!”. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. 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. Angeführt wird diese Bewegung von Vladimir Mukhin, der seinen Gästen im Moskauer Restaurant White Rabbit ein im wahrsten Sinn des Wortes märchenhaftes Genusserlebnis auftischt. Guests can choose from no less than fifty à la carte dishes and two tasting menus: ‘Contrast’ and ‘Russian Evolution’. Vladimir Mukhin ist der aktuelle Gastkoch im Salzburger Restaurant Ikarus. Rezept von Vladimir Mukhin, Restaurant White Rabbit, Moskau: Jakobsmuschel, grüne Tomaten, Himbeere Vladimir Mukhin vertritt die New Russian Cuisine. Der jüngste Star am russischen Gastro­­nomie-Himmel heißt Vladimir Mukhin – mit ­radikal regionaler Küche hat es der Chef des Moskauer White Rabbit auf die Liste der 50 weltbesten Restaurants geschafft. Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. Mit nassen Lindenzweigen prügelt Vladimir Mukhin auf ein Rib-Eye-Steak ein. Im gesamten Oktober kann man dort das Menü aus seinem Moskauer Restaurant „White Rabbit“ probieren. Er vereint diese mit modernen Zubereitungsmethoden in völlig unerwartet komponierten Gerichten. An expert in cooking meat, who knows everything about this product: how to choose, how to ripen, how to cook. ... catfish), meat and poultry, cereals (buckwheat, barley, millet), fresh and salted mushrooms. 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. Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". 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