WG MAGAZINE
VLADIMIR MUKHIN WHITE RABBIT MOSCOW
Picturesque backyards of old Moscow districts, majestic skyscrapers of the Stalin-era, futuristic skyscrapers of Moscow-City, a blue ribbon of the river – this is only a small part of what one can see from the height of the 16th floor of the Smolensky Passage. 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. Seasonal local products, original recipes and finelydesigned combinations – those are the distinctive features of a cuisine of Vladimir Mukhin. 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. Every dish on the menu is a result of long work hours, gastronomical expeditions and a special respect for traditions. This 5th generation chef became the first chef in the history of modern Russian cuisine Russian to tour in France, where in 2009 along with French chef Christian Etienne he held a gala dinner “Russian Christmas” at Christian Etienne’s restaurant. Local seasonal products, modern techniques, search of new combinations – Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. He is looking for new products in gastronomical expeditions and masters the latest trends combining cocktails with food. His mission is to popularize Russian cuisine worldwide.
WG January 2018 -
221