Vladimir Mukhin
Maxim Kuznetsov
Vladislav Alekseev
Anatoly Kazakov
Alexey Kogay
Olga Suzdalkina
Artem Losev
Licarion Solntsev
Vladimir Mukhin
Chef of the restaurant White Rabbit
The brand-manager White Rabbit Family
The first Russian chef, whose restaurant is included in the international rating The World's 50 Best Restaurants for two years in a row: №13 in 2019, №15 in 2018, №23 in 2017, №18 in 2016. Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". He entered the cohort of the world's best chefs and today represents Russian cuisine at the world's major gastronomic congresses.
Anatoly Kazakov
Chef of the restaurant Selfie
Takes 88th place in the ranking of the best restaurants in the world. The philosophy of its dishes is based on three principles: traditions, local products and modern cooking technologies. In 2012 he won the Silver Triangle contest, becoming the Best Young Chief, and six months later he entered the final of the prestigious international competition S.Pellegrino Cooking Cup 2012.
Artem Losev
Chef of the restaurant Mushrooms
During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. And the number of books read enough for the menu with a bibliography. Having joined the team White Rabbit Family, Artem created the menu of the restaurant Kutuzovskiy 5 on the basis of recipes from culinary books of the XVIII-XIX centuries. Today in his care - the only Russian mushroom restaurant Mushrooms.
Licarion Solntsev
Chef of the restaurant Chef's Table
The restaurant holding White Rabbit Family has been working for more than 6 years. In 2016, together with Vladimir Mukhin, he opened the White Rabbit Lab, where he headed the creative department. And in February 2017 he became chef Chef's Table.
Maxim Kuznetsov
Alexey Kogay
Alexey Kogay The chef of the Asian direction of the restaurants “ Vokrug Sveta” and “Sakhalin”
Asian cuisine is in his blood. Alexey is koryo-saram - an ethnic Korean, born in Kazakhstan, began his professional career as a student of the Japanese chef. In 2011, he joined the White Rabbit Family and became part of the Zodiac, Chicha and Chicha Bar restaurants in Sochi. In 2018, he headed the Asian direction of Vokrug Sveta and Sakhalin restaurants. According to Alexei, each dish consists not only of correctly selected and prepared ingredients, but also of the mood of the chef himself. That is why he cooks every dish in a way that allows him to to share positive creative energy with his guests.
Olga Suzdalkina
Vladislav Alekseev
Chef-fermentologist Chef's table Vladislav Alekseev Family of White Rabbits.
This processing technology has been used for centuries in gastronomy around the world, but fermentation has deep Russian roots. Owners are exploring methods of cooking products that have no analogues: urination, languishing in a Russian oven, fermentation. Chef's table.
Contrast
Tuna, carrots and seaweed
Langoustine, stewed garlic and apple
Uni, potatoes and tangerines
Scallop, sorrel and pomelo
Cabbage, black caviar and squid
Mackerel, calf tails and asparagus
Quail, corn and black truffle
Green salad and avocado
Beets, hazelnuts and fresh milk
Birch bast and condensed milk
Banana and Abkhazian lemon
Menu
18000 R.
book a set
"Edible / Inedible"
MUSHROOMS
Mushroom pate, chicken skin and stalk of parsley

VEGETABLE
Cabbage stalk, scallop and smoked walnut

SEAFOOD
Shrimp and coffee

MEAT
Bull tails, lard and parsley root

ALMOST FISH
Walleye tongue and tomato water

FISH
Cod neck and pickled turnips

BIRD
Pigeon, jerusalem artichoke and soaked cranberries

FRUITS
Apple paste

BERRIES
Cranberries, koumiss and pine cones

MILK
Sour milk, white mushrooms and black chanterelles
Menu
15000 R.
book a set
"Russia XVIII+"
Bread and smoked butter
Brioche, herring and foie gras
Beluga, cream horseradish, viburnum jelly and black caviar
Potato croissant, chanterelles and ramson
Sorbe rhubarb
Halibut, foie gras and spinach
Beef rib, baked cabbage and pickled onions
Blueberry jelly
Semolina pudding, strawberries and ryazhenka
White mushroom truffle
Menu
15000 R.
book a set
Winter time
Pumpkin, black truffle and cashew
Crab, carrots and pomelo
Scallop, chickpeas and tangerines
Beets and cedar milk
Black cod, malt and pumpkin
Abkhazian lemon and stavlenny honey
Flatiron, parsnip and pomegranate
Parsley
Persimmon, chestnut honey and feijoa
Menu
15000 R.
book a set
Meat 3 lvl
Porchetta and pineapple
Foie gras and onion marmalade
Pork side crudo
Brain, malt and black caviar
Tartar oshi
Shrimp and lardo
Beef Wellington and scallop
"Baby Potato"
Lime cheesecake
Candy
Menu
15000 R.
book a set
Fish. Fish. Fish
Tarako pollock roe, cucumber and sesame
Butterfish sushi and black truffle
Cama Toro tuna sashimi
Tuna back japanese tartar, avocado and tobiko
Usuzukuris tuna, daikon and wasabi sauce
Kampachi sashimi, mango and black truffle
Donbury black cod and wasabi leaves
Hamachi cheek
Yuzu éclair
Menu
15000 R.
book a set
Peru
CHICHA MORADA AND PICKLED PINEAPPLE
QUINOA BREAD AND HOMEMADE BUTTER WITH ALGAE
CEVICHE DORADO "AUTHENTICA PERUANA"
TUNA, TAMARIND AND GUACAMOLE
KAUZA WITH CRAB AND MANGO AIOLI
COCONUT LIME AND SORBET
HALIBUT, PHYSALIS AND ORANGE
RACK OF LAMB, BLACK PEPPER AND BROCCOLI
AVOCADO AND CHOCOLATE
PEANUT CANDY
Menu
13000 R.
book a set
Truffle set
Tolokno loaf
Yellowtail, Persimmon and White Truffle
Deer tartare and black truffle
Buckwheat noodles, roach and black truffle
Cabbage, black caviar and black truffle
Caramelli with pumpkin and white truffle
Quail, corn and black truffle
Beef in oak leaves and roots
Persimmon, malt and white truffle
Golden truffle ice cream
Menu
15000 R.
book a set
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