More details

Culinary Heights at Ikarus

MOVIE OCTOBER
VLADIMIR MUKHIN

The standard Red Bull Channels Player.

Guest Chef October 2016: Vladimir Mukhin

Wow-Effect in Wonderland

Haute cuisine in Russia is changing: after decades of silence, a new wave of Russian chefs has risen up, ready to lead the rich culinary heritage of this vast nation into the future. This movement is being spearheaded by Vladimir Mukhin, who serves up an intensely pleasurable dining experience for his guests, in the truest sense of the words, in his Moscow restaurant, White Rabbit.

Borscht flows through my veins

Vladimir Mukhin

With a wink, because, although the famous beetroot stew is indeed served in his restaurant, it appears in a wholly unfamiliar, modern guise: Mukhin serves the borscht together with beans, fried carp, a sour cream sauce and beetroot crisps.

With almost everything in the White Rabbit, a themed restaurant on the 16th floor of Moscow’s Smolensky passage, named after the rabbit from Alice in Wonderland, things are not always what they seem. The borscht is a symbol of Mukhin’s philosophy: “traditions are lasting, innovations are boundless”. Which, in practice means that Mukhin is bringing the gastronomic history of Russia to the plates of his guests in unusual and surprising dishes.

The charismatic chef draws his inspiration from all the things that make traditional Russian cuisine so unique. He embarks on culinary expeditions all over Russia, seeking out unknown local products and recipes, he combines traditional cooking techniques with state-of-the-art ones and he combines ingredients in the most unconventional ways possible.

For me, cooking is like trying to solve a puzzle. I want my dishes to awaken wonderful emotions and sensations. A visit to my restaurant should provoke a wow effect.

Vladimir Mukhin

Flavourful surprises are, however, always guaranteed with Vladimir Mukhin’s culinary creations, especially for Western palates. Absolute highlights of Mukhin’s menu are, for example, the slightly salted trout served with lingonberries, cucumber tartare and sorrel, the beef stroganoff made with rapa whelks and served with baked parsnips and savoury pot-bellied pig pork scratchings, or for dessert, Abkhaz persimmon with a creamy sheep’s cheese mousse and a wafer-thin slice of pastirma.

The enjoyment of the unusual dishes served in the White Rabbit is accompanied by surroundings straight out of the fairytale Wonderland created by author Lewis Carroll. Comical drawings of animals, eccentric accessories and Rococo furniture dominate the restaurant – and yet it is still hard to tear your attention away from the breathtaking view of the centre of Russia’s capital city.

The restaurant is the setting for a unique culinary master plan, which was awarded 18th place in San Pellegrino’s The World’s 50 Best Restaurants 2015, and is justifiably treated as one of the hottest properties in international haute cuisine today. Driven by his success, over the last few years, Mukhin has made more and more of his ideas a reality, and is now a brand chef running an entire family of six restaurants, including a pan-Asian bistro in Moscow and two establishments in Russia’s Olympic city, Sochi.

In October 2016, you will be able to marvel at Muhkin’s culinary Wonderland outside of Russia for the first time, as Vladimir Mukhin himself will be taking the helm as guest chef in the kitchen at Restaurant Ikarus in Hangar-7, Salzburg.

Guest Chef Menu Vladimir Mukhin

Snacks

Smoked salmon – carrot-raspberry shot
Fermented milk – apple-marshmallow
Honey meringue – Madeira – foie gras – truffle
Parsley root – black chanterelle
Hopfel, Georgium Estate, Längsee, Carinthia, Austria

Menu Vladimir Mukhin

Dried meat – goat cheese – kaki
2015 Sauvignon Blanc “2”, Von Winning Estate, Pfalz, Germany
***
Fjord trout – beetroot – horseradish
2015 Grüner Veltliner “Hasel”, Allram Estate, Kamptal, Austria
***
King crab – carrot – salted duck egg yolk
2015 Döblinger Gemischter Satz, Reserve, Jutta Ambrositsch, Vienna, Austria
***
Mussel – red onion – cidre jelly
2013 Grenache Blanc “Vieilles Vignes”, Domaine du Clos des Fées, Roussillon, France
***
Fermented pear – honey – char caviar
***
„US Short Rib“ – broccoli sprouts – ceps
2010 Gigondas A.C. Magnum, Château de Saint Cosme, Rhone, France
***
Parsley – white truffle
2012 Riesling “Graacher Himmelreich” Kabinett, Joh. Jos. Prüm, Mosel, Germany
***
„Black bread“
2012 Alibernet L’adove vino, Chateau Bela, Mužla, Slovakia

€ 170,00

* Wine Pairings Euro 98
Please be advised that the menu can only be ordered per table

ServusTV: Culinary Heights at Ikarus bei

ServusTV offers anyone wanting to watch the world’s best, most innovative chefs the ideal opportunity to do so. The documentary series “Culinary Heights at Ikarus“ shows the guest chefs up close and personal. See the challenges faced by the team at Restaurant Ikarus, and what Executive Chef Martin Klein discovered during his trips to the home countries of his guest chefs. 

Sun 15.10.21:15Culinary Heights at Ikarus - Nicolai Nørregaard

White Rabbit

Moscow, Russia

MapWebsite

Currently at Hangar-7

[Translate to English:]

Upcoming Guest Chefs...

Guest Chefs at Restaurant Ikarus

Nicolai Nørregaard

Guest Chef October 2017