IT’S BEEN 40 YEARS SINCE Swiss-born chef Anton Mosimann introduced Britain to his very own version of the French nouvelle cuisine. Influenced by the time he spent cooking in Japan in 1970, he was an early advocate of healthy food, made with good ingredients, simply prepared. But that doesn’t mean his meals are indulgence-free—just not so hard on the arteries. Take, for example, his version of that English childhood favorite, bread and butter pudding: Still sumptuous, it’s made with less bread and ethereally light custard.
It’s this kind of creative rethink that first got Mr. Mosimann the job as maître chef des cuisines at the Dorchester—the youngest ever to hold the title. Under his leadership, the Dorchester’s Terrace Room became the first hotel restaurant outside France to win two Michelin stars.