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.
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February 26, 2015 11:49 AM
I was speaking of the U.S. Food and Drug Administration,who this past week acknowledge their generational war on cholesterol was,shall we say,'misbegotten' do in essence said ,a la Roseanne Rosannadanna,said 'Never mind!"
February 26, 2015 11:48 AM
Now that we've acknowledged(finally) that fat is not bad for you,can we finally return to Lescoffier?I am sick of underdone meat with a sad little wad of blanched roots and tubers
February 26, 2015 11:47 AM
The English adore a "boiled supper".Simple fresh ingredients bear great appeal, but it's a shame to not sear the meat to bring out its flavor.What cooking discipline would Mr. Mosimann have promoted if he grew up in Texas?
February 26, 2015 11:47 AM
Love the kitchen!!!!
February 26, 2015 11:46 AM
Beautiful - great article, great photos, and it's such a relief not to see food in rigid trios decorated with unidentifiable little balls floating in icky foam! Perfect ingredients, prepared with respect and balanced flavors: the essence of haut cuisine!