Buying hash Rosa Khutor

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Buying hash Rosa Khutor

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Buying hash Rosa Khutor

The team of restaurateur Boris Zarkov and Chef Vladimir Mukhin are once again demonstrating high level of workmanship, this time internationally. List of the world's 50 best restaurants of was announced in the London Guildhall on the 28th of April. The annual award is organized by the British 'Restaurant Magazine'. White Rabbit was announced number 71 in the list and became the only Russian representative in a prestigious rating this year. Entering the rating was expected and well deserved. The work done since the opening by the team of the restaurant is just colossal. Despite the commercial success, awards, titles, prizes and a high status of Chef, the development was unceasing. That is why recognition at the international level is not just another stage, it is an important motivation to improve every day, not stopping for a single moment. 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! This prestigious award is assigned to companies that consistently receive high marks from travelers on TripAdvisor website. 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:. Moreover - Vladimir Mukhin was also the youngest chef among all the winners of 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. 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! 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 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 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' rubles. With olive oil and chiabatoy. Do not miss the salad of young zucchini and sun-dried tomatoes and Grana Padano, 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' rub. In 'Rabbit' - a menu with a French accent. I am delighted with foie gras and mini cabbage. Yet there is kablukastye girls and other interesting oldsiteations, which, after a hearty meal can be considered quite good-naturedly. Tatler, august 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. 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:. 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 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. 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. 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. 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. 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. 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. October 28 - Restaurant White Rabbit. 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. 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 , 24 November, Thursday. 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. 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. 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 - 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. 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. Leading pm Dmitri Babaev. 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 rubles and in the author's handwriting mesyatsademonstriruyut visitors to the restaurant, the conceptual approach and the ability to intelligently combine thegastronomic delights. 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 Investing in film, television and new media' continued to dance brighterthen all lit Aidan Salakhova. 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. This restaurant has every right to be proud of its amazing degree panoramic view of Moscow. 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. Chefkoch Vladimir Muhin ist ein kulinarischer Cosmopolit. 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. 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 th 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. It is often called 'Culinary Oscar', and this name is definitely deserved and speaks for itself. So you can simply forget yourself lying on a couch, watching glass ceiling and a city far below. 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! Our chief Vladimir Mukhin shared with us his opinion about the situations on Moscow food-market after imposed sanctions. 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. 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. In he helped with the organization of the first Russian cuisine evening in France. 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. 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. Thereis even no mobile network there. 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. Our White Rabbit is 71st! I am going to the Italian mountain ski resort, Alta Badia. Il Canto restaurant in Siena. All the dishes there are bitter. Bitter taste is given by bottarga, anise or celery. His latest tasting menu includes mussels with foam of fried onions and cider jelly, and mini sandwiches with fried chanterelles on honey bread. Traditions are eternal — innovations are endless. In , he took second prize in the S Pellegrino Cooking Cup, a global competition for young chefs, becoming the first-ever Russian finalist. 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. 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. 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. 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. Definitely not at McDonalds. I take food as the source of the positive and healthy energy. 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. Actually, music is what we have inside. 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. 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. At home I eat some yoghurt and drink a cup of coffee in the morning. 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. 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. I find it interesting to try something new, look for combinations, so a diet is unacceptable for me. 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. 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. 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. 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. 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. 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. 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 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 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. Cooks value black currant leaves for the special aroma they yield to the dish. Anyone who has ever pickled cucumbers knows about it. 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. This is quite a dietetic product, recommended to those that suffer from sugar diabetes and even small children. He was second at the S. Pellegrino Cooking Cup , 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 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. 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 square kilometers. At the moment I am a brand chef of 8 restaurants. 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. 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. Is it good to eat while watching a performance? What if you will eat some growing cakes? All together they gladly provide you some unique gastronomic impressions. After that - tales about mysteries of the flavors and fragrances, stories about the values of all eatable things and combinations of food and cocktails. Tickets are r. And for this price you get 1 million impressions. Doors open at 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. Technical part of the play is flawless. 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. 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 r 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. No one brings a menu, instead of that Vladimir Mukhin deals cards wearing a Mad Hatter costume. Brains are being carried out previously smoked and sprinkled with powdered mushrooms. 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. 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? Every dish from White Rabbit menu is a result of a long work, gastronomical expeditions and a special respect for traditions. 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. Today it is the only Russian project presented in the prestigious rating, the main gastronomic attraction of the capital. Pellegrino Cooking Cup. White Rabbit - the only restaurant in Russia, who was awarded to enter the top by the authoritative international jury of The World's 50 Best Restaurants. Festival of fresh seafood from our aquarium. Best sunrises, wonderful sunsets and all the things you can only dream about when the warm time comes. 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. 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. 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! On the raised money gifts for pupils of orphanage in the settlement of Ruzaevka, Mordovia were bought. 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. Events Awards. Kitchen Wine list Cocktails Bar. Interior Dishes Bar. Published in Awards. Tagged under. Read more White Rabbit team is happy to thank our dear guests for support! 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. Published in Press. 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. Thursday, 20 August Halloween. Thursday, 20 August Lenta. Thursday, 20 August Cosmo. On February 17, White Rabbit held the most romantic night of the year dedicated to all lovers. White Rabbit This restaurant has every right to be proud of its amazing degree panoramic view of Moscow. Thursday, 20 August A la poursuite du Lapin Blanc, ma caille. Thursday, 20 August White Rabbit. Ist man erstmal im Source: kommersant. 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? How about sleeping? 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? The most unusual place you visited? What is this? What is the distinctive feature of your cooking style? If you were not a chief, how and where would you feed yourself? Vladimir Gridin. Source: Aeroflot magazine, october Real tasty borsch. 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. Source: marieclaire. Source: finedininglovers. Every Thursday So it goes. Almost two hours. Thursday, 20 August Gastrobar. Published in Gastrobar. Published in About. Saturday, 15 June Vladimir Mukhin became the vice-champion of the competition S. Pellegrino Cooking Cup Published in Archive. Monday, 01 December White Rabbit wins timeout restaurant award. Friday, 05 December Russian wines. A collection of wines by Russian wine-makers: continue our journey in the South of Russia. Saturday, 13 December Seafood from Russia Mother seas. Saturday, 27 December Cakes from White Rabbit! Monday, 16 March Changing Schedule. New time for new meetings — White Rabbit changes working schedule! Friday, 22 May Winner of Tripadvisor. Thursday, 13 August Tasting menu by Vladimir Mukhin. Gastronomical tasting menu of Russian seasonal products. Gastrobar WR presents gastronomic performance 'Alice in Wonderland'. Wednesday, 01 July Fresh degrees at White Rabbit. Rhubarb, elderberries, peaches and sorrel in the summer collection of cocktails. White Rabbit took the 23d place of the most prestigious international restaurant rating. Monday, 01 February Golden Gate. Monday, 23 February Lenten Menu. Friday, 24 May New tasting set. Friday, 09 December Concert of Moral Code. December 9 - performance of the legendary group 'Moral Code'! Tuesday, 01 November The Russian North. This special menu from Konstantin Ivlev includes: Smoked herring with green salad and white fish caviar Cured flank of venison with cloudberry and sweet elderflower Goulash made from Far Easter red deer meat Fried venison sausages with green salad and wild raspberry and nut sauce. Cold whitefish slices with a spicy oil and fresh cucumbers in Smoked herring with green salad and white fish caviar Far Eastern red deer fillet with baked apple puree, honey and walnuts. Friday, 17 February A-studio. Restaurant White Rabbit opens its new season with a memorable holiday parties. Saturday, 09 June Concert by Ivan Dorn. Saturday, 07 July Bohemia Ball. 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! Friday, 20 July Tasty summer. Friday, 14 September Concert of Yolka. We invite you to a unique event in the restaurant White Rabbit — concert of Yolka! Friday, 16 November Concert of 'Serebro'. November 16 Restaurant White Rabbit perform group Serebro! Sunday, 02 December Sunday family music brunches. December 2 White Rabbit restaurant welcomes guests to a family musical brunch! Friday, 14 December Eva Polna. Monday, 31 December New Year Friday, 15 February St. Valentine's Day. Vera Brezhneva. Thursday, 14 February White Rabbit: It's love time! Sunday, 24 February Truffle Festival. Friday, 08 March New spring cocktails. Tuesday, 12 March Moscow Boat Show White Rabbit invites you to the International exhibition of boats and yachts! Start Prev 1 2 3 4 5 6 Next End. Subscribe to our newsletters. For confirmation, you will be sent a confirmation email or our manager will contact you.

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