SELFIE is a new project of the restaurant holding White Rabbit Family
Selfie starts with the kitchen as the theatre starts with the cloakroom. The open kitchen, the work of a well-known Italian designer Andrea Viakava, is the first thing that meets the guests. The thing that the chef was traditionally hidden to carefully protect his professional secrets became a gastronomic theatre here.
The interior created by a well-known Moscow architect, Valery Lizunov, supports the Selfie philosophy. Large windows with a panoramic view of the Garden Ring Road, lightness and elegance of the hall filled with light, details that create the mood: the fashionable urban restaurant looks cosmopolitan. It does not require a special reason or full dress, it is equally comfortable to start the day with a cup of coffee, hold business meetings at lunch or meet the evening with a glass of champagne.
The duo of two star chefs, Vladimir Mukhin and Anatoly Kazakov, meet well-known chefs in their open kitchen and acquaint guests with Russian products: pork from Kursk, halibut from Murmansk, veal from Bryansk, asparagus from Tver, truffle from the Crimea. Mukhin’s and Kazakov’s menu has a unique geography: 15 Russian regions, let alone other countries. Seasonal products, careful attitude to traditions and present-day cooking techniques are the three main principles of Selfie kitchen.
Chef of the Selfie restaurant, currently being the 88th out of 100 best restaurants in the world, as ranked by The World's 50 Best Restaurants-2017.
One of the bright representatives of new creative cuisine, winner of the “Silver Triangle” contest, Best Young Chef-2012, finalist of S.Pellegrino Cooking Cup 2012. Traditions, local products and modern techniques of their preparation are the three main principles used by Anatoly to build the philosophy of his food.
He seeks and finds harmony in the combination of 3-4 ingredients in each dish, showing that even the simplest products may be really gastronomic. The main thing is to be able to show their pure taste and lay correct emphases.
In the past Anatoly Kazakov worked in fashionable Moscow restaurants, The Most and Bon-2, probation with the legendary Italian chef, Gualtiero Marchesi. However, his culinary talent was fully revealed in White Rabbit Family projects.
In autumn 2013 he and Vladimir Mukhin opened Moscow’s first Pan-Asian bistro, Zodiac, marking the start of bold experiments with exotic cuisine. And in summer, 2014 he became the leader of Selfie kitchen where he cooks the dishes which make even cosmopolitans a little bit patriotic. In 2017 Selfie went world-famous by becoming the 88th in The World's 50 Best Restaurants international rating.
One of the most fashionable places of the capital – Selfie summer terrace, will open the season with a festival of trendy Peruvian cocktails sour based on national Pisco drink.
And, of course, not only that. The festival will announce the opening of a new Peruvian cuisine restaurant Chicha, which will open its doors on the first floor of “Novinskiy Passage” in June. Details of these and other secular news you can find out here – while tasting an author menu of chef Anatoly Kazakov and a collection of exclusive cocktails by mixologist Oleg Reshetnyakov. By the way, don’t be afraid of rain – a special retractable roof was constructed over the terrace. It will be folded when the weather is good so guests would be able to take a nice sunbath. Terrace opens right after the May holidays.
Selfie, in my opinion, is the most interesting restaurant of White Rabbit Family. Mukhin’s White Rabbit might be too complicated to be advised to the guests of the capital. Zodiac is the perfect example of the correct reading of the Asian cuisine, but not everyone will accept it.
Selfie - festive and elegant, even without cause, upbeat, catchy and accessible with its methods. So far, the top creations of one of the most important Restaurants Groups of the city and the country.
Roman Romanov, sommelier:
People today drink much more Russian wine then before, but we still lack the knowledge and experience to choose the best. This is the reason why Selfie has introduced a tasting menu where dishes cooked of Russian products are served along with wines of Krasnodar region, Rostov region and Crimea forming the best possible combinations. It is very comfortable: no need to think of what wine to choose. Each line of the menu is a reason to be proud. Rose Abrau-Durso is our Cuvée Prestige, an analogue of the most expensive sparkling wines from the mash, which is obtained without pressing the grapes.
At the winery "Manor Divnomorskoe" elegant wines, well reflecting the terroir, are made: you can taste the vineyard, not overshadowed by the barrel tones, a great example is Pinot Blanc “Divnomorskoe”.
Finally, "Black Doctor", a natural sweet wine of natural saccharification from winery "Sun Valley" is our Russian Reciotobeing produced from the 40s.
Serious and popular menu in Selfie.
For instance, nothing less than baked potato with fish, salted whitefish, filled with light, sweet mustard sauce (620 RUR) is served out for a final titbit. Standard white mushroom soup is sprinkled with fresh herbs and dressed with dumplings to feel full (670 RUR). Calf, whose cheeks are served with potato gratin (980 RUR), was obviously heavy fat, because the pieces of meat in a portion are as big as the Valuev fist at the age of five. It means very large pieces.
Pumpkin soup with foie gras melting and dissolving slowly in a bright sweet slush, does not taste like the Russian dishes but, I must admit, is a small masterpiece (540 RUR). Quail with soaked cranberries is served in two ways - hot and cold. So I would recommend hot one, because it turns out not so dry and some more volumetric.
Beautiful brioches with peaches are replaced by the same brioches, but with feijoa and ice cream made of boiled condensed milk (430 RUR) - delicious, but incredibly sweet. On the contrary, honey cake with chunks of honeycomb is savory and very simple (the same 430 RUR).
Stuffed squid with onion pie from Anatoly Kazakov.
This week, we have chosen a recipe of hot snack leader in the Selfie restaurant - fried squid with onion pie. This dish is based on the marrow of long bones of cattle, which is, according to the chef Anatoly Kazakov, a perfect conductor of taste, such as foie gras. You like foie gras, do not you?
The restaurant Selfie is always in a good light and has quiet atmosphere, and visitors are welcomed by smiling staff. We are sitting at the bar counter opposite the front cooking where we can observe the work of a young team of chefs. For the last few months Chef Anatoly Kazakov has been working all the time in office: having opened Zodiac restaurant together Vladimir Mukhin and transferred the reins of power to the chief Ilya Zakharov, Anatoly could fully focus on Selfie.
Habitues of "Novinsky passage" know firsthand that something new is consistently served in this place: since May, not taking into account festivals held here, Selfie has been updating menu for the fifth time. Not only the seasonality of products, but also the desire to bring dishes to perfection, without affecting the run-hit-list of the restaurant, is important. Among the favorite dishes of Metropolitan audiences are trout of incredible color salted in the cranberries, foie gras with honey bread, "Pozharsky" cutlet with green ketchup, octopus salad, dressed with black oil of smoked pears, which seems to be trivial at first glance, and another quarter of the entire menu.
From non-standard recipes of the restaurant we have turned our attention to the squid, stuffed with beef bone marrow, the product is rich in vitamins, unsaturated fatty acids and organic phosphorus compounds. Phosphorus promotes mental process, and magnesium and potassium are responsible for the functioning of the heart, which is so necessary right now - in the period of pressure fluctuations, seasonal depression and eternal drowsiness.
Prepare: squid stuffed with beef bone marrow, shrimp and mushrooms with onion pie.
We will need: mini-squid - 60-70 g, beef bone marrow - 30 g, tiger prawns - 40 g, chicken egg, green onions, mushrooms and ready-made "Bechamel" sauce. For onion pie: un-yeasted puff pastry - 30 g, onions.
For onion pie: Put un-yeasted puff pastry into the oven for 10 minutes, then let cool and cut in half. Prepare sauce espuma foam: take the usual onions and fry in oil for one hour. Add the milk and cream at the rate of 1:1, bring to a boil and infuse. Grind in a blender and pass through a fine sieve to achieve textural elasticity. Put into the siphon and enrich with oxygen. If you have no siphon, it is nothing to worry about: just stuff halves of dough with onion sauce.
In order to have squid almost identical in flavor and texture to restaurant meals, Anatoly advises to work hard at parsley sauce: melt butter in saucepan and let it cook slowly for one and a half hour at 140 °C. In general, prepare the famous brown butter. Then break out the parsley leaves, avoiding stems, parboil according to the "boiling water-ice" scheme, add the culinary plants in the oil and grind with a blender. Add lemon juice, salt and sugar.
Serving: because this sauce is very heavy, it is used in the form of foam in Selfie: enriched with oxygen and put on top of the stuffed squid and slice of onion pie.
Being opened in the summer a new project of restaurateur Boris Zarkova, Vladimir Mukhin, a brand-chef of White Rabbit Family and chef Anatoly Kazakov instantly became one of the most discussed (and as a consequence - popular) restaurants in Moscow.
Open kitchen, designed by the Italian designer Andrea of Viacava, is impressive with a bar counter, where guests can watch the chefs at work. The founders of Selfie bet on seasonality and quality of Russian products, which became new for many guests.
SELFIE is one more place from Vladimir Mukhin with food that is cheaper than in the White Rabbit, but not less complex and gastronomic.
Oleg Reshetnyakov, Chief-Bartender: About the Cocktail List.
Selfie is a restaurant, so I didn't make any experiments there. The task was to make delicious and simple cocktails that would continue gastronomic history. I have gathered a large collection of bitters and make active use of spices. And of course, for me, the cocktail is not only the taste but also the aroma. Therefore, aromatic herbs, which have long ceased to be arsenal exclusively for cooks, should always be available in the bar besides spices.
About Cocktail Culture.
People have learned to perceive cocktails as a specific genre, and not only as a part of food. Less and less people are drinking sweet cocktails, as many of them have figured out that with the help of syrups bartenders disguise shortcomings of cheap alcohol.
The Chief-Bartender advises cocktail
I have included all signature cocktails in Selfie Restaurant in the “Creativity” chapter. I recommend those who are in search of something new to take a close look at it. I like the way liquorice bitters in combination with honey syrup reveal unexpected floral bouquet in the classic "PISCO SOUR". Autumn cocktail "RUSSIAN NORMANDY" made of calvados and peach liqueur is just as worth mentioning. Combination of Chartreuse with Metaxas in the "VERSAILLES" cocktail is very interesting and unordinary.
Cognac with chocolate bitters, port with pear liqueur, mango with Metaxas.
Thanks to the efforts of Vladimir Mukhin, a brand chef, all matters of food in Selfie are arranged perfectly, with unexpected details and involvement of the most relevant techniques. In such circumstances it is difficult for the cocktail list to correspond to the declared level of cuisine, but Oleg Reshetnyakov, Chief-Bartender of White Rabbit Family, tries his hardest. He puts licorice bitters instead of Angostura in the classic "Pisco Sour" (450 RUR). He is also seeking volumetric taste by mixing cognac, vanilla Galliano and chocolate bitters for "Amber Room" (690 RUR). He recalls expressiveness and astringency of yellow chartreuse, which brings its share of frankness in friendly chatter of orange bitters, mango juice and Metaxas in the "Versailles" (640 RUR). He demonstrates the capabilities of 10-year-old port in "Gone with the Wind", pouring it into a glass of pear liqueur, cranberry bitters and a drop of ginger juice (540 RUR). And he equips "Gold Monarch" (730 RUR), together with Prosecco, liqueur "Gran Marnier" and elderberry syrup, with peach bitters, which leave a light trail of scent like the right perfume.
About the quality of life, anti-age methods and beauty investments
We gathered for our first Women in Power dinner in Selfie, together with the well-known professional in the health and beauty industry, Doctor Adrian Hayni from Clinique La Prairie in the Swiss Montreux. There were a lot of things to talk about at the round table. Doctor Hayni, watching our female participants preparing, sighed several times: “When I look at so many beautiful women at one table, I understand that I will be having hard times today. I will try to stand on my feet until the end of the evening. The most pleasant thing is to understand that each woman is not just beautiful but also successful in her business, and this is an unbelievable combination".