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Master class by Vladimir Mukhin: Alternative Australian Beef Cuts

2013.08.21


On 7 August on the territory of country house SPA-hotel forRestMix in the neighbor of Saint-Petersburg there was held Master class of Vladimir Mukhin called Designer’s Interpretation Of Marbled Beef Dishes. More than 50 restaurant-keepers and chefs from Saint-Petersburg and Leningrad region were present at the event, that was organized together with Meat and Leavestock Australia.

Vladimir Mukhin — is a young talented chef, coming from one of the most famous chef dynasties of Russia. According to the family tradition he started learning culinary arts as a child, mastering chef skills from his father in the restaurant Samarskaya Pristan in the city of Yessentuki from the age of 12. After moving to Moscow Vladimir trained and worked for the most well-known Russian and European culinary experts: Alexander Filin (Krasnaya Ploschad), Andrey Makhov (Pushkin), Eugenia Maliutina (Belgrad), David Dessaud (Nostalgie), Per Palmkvist (Scandinavia), Christian Etienne (Christian Etienne, *Mishelin, city of Avignon, France).

From 2006 Vladimir Mukhin was the head of the kitchen of restaurants Buloshnaya and Zhitnaya 10. At the present time he is a brand chef in the restaurants White Rabbit, Luciano (Smolenskaya), Luciano (Atrium). Vladimir is the gold medalist of International Kremlin Culinary Cup 2005 and the diplomate of French Academy of Gastronomic Arts. In 2013 according to the results of the Serebryanyiy Treugolnik contest he was given a title The Best Young Chef in Russia. In June of 2013 Vladimir has become a silver medalist of the International contest of young chefs S.Pellegrino Cooking Cup.

During Master class Vladimir has also shown the creative approach to the cooking. He submitted to the approval of guests such dishes as: diafragm with asparagus, strained peas and gravy with the taste of fried parsley , flap with mushroom mousse, dock puree and smoked potatoes, ribs with apple sauce and meringue with the taste of pink pepper and barbeque, shoulder with quinoa, fried forest mushrooms and almond gaspacho. Vladimir used the technology sous-vide for cooking most of the dishes. All presented recipes were based on alternative cuts of marble beef, which are widely spread in Europe, but which are still underestimated in Russia.

O’Connor cereal-fed marble beef (country of origin — Australia) became one more interesting novelty shiwn during Master class. The unusualness of such meat is the combination of rich taste specific for grass fed beef with the succulence and tenderness of grain fed beef. The high level of marbling is reached due to the genetics, when in the mix male calves Black Angus are combined with British beef breeds, and nourishing grama grass consisting of mineral- and carotene-rich clover and ryegrass (Oat Grass), which is the source of proteins and vitamins.

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