Glow in the dark. Universe - Proton-Neutron: Peach and white currant
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Time - Past-Future: Birch bast, condensed milk
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Union - Unreal-Real: Black Caviar, white chocolate
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Glow in the dark. Universe - Proton-Neutron: Peach and white currant
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Time - Past-Future: Birch bast, condensed milk
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Union - Unreal-Real: Black Caviar, white chocolate
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Apricot and caviar
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Action - Start-End: Salad with lettuce, avocado and onions
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Taste - Bitter-Sweet: Beets, burnt hazelnuts
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Action - End-Start: Quail egg, artichoke
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Jelly of wild strawberry and champagne
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Treatment - Fire-Water: Green tomatoes, milk mushrooms
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Directions - North-South: Crayfish, sour cream and seaweed
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Asparagus, rose hip oil
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Habitat - Sea-Land: Sea urchin caviar, potatoes, tangerines
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Origin - Europe-Asia: Scallop, carrot and raspberry
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Bruschetta with tomatoes
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Celery root contrast between the sea and the land
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Flower of celery
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Fairytale - Neither Fish-Nor Fowl: Coconut and linden
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Texture - Hard-Soft: Smoked caviar and young almonds
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Cocktail with white currant from southern Russia, birch leaves, elderberry, and mint
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Vladimir Mukhin, arguably Russia’s most famous Chef, is bringing the country back to its glory days of its cultural heritage. He has a total of 21 restaurants in his empire now with the flagship restaurant, White Rabbit in Moscow, currently ranked #13 on the 2019 World’s 50 Best. We spent an evening with him cooking for us at the Chef’s Table, where he uses Russian ingredients to make very creative dishes. Every week, the menu here changes and a culinary show unfolds behind the counter. It was an incredible display of technique to create the Contrast concept, which we thoroughly enjoyed, celebrating the union and the struggle of opposites.
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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