Chef who created "cuisine naturelle" expected to cook royal wedding dinner
Wednesday 27 April 2011
A Michelin-starred Swiss chef whose cooking philosophy eschews heavy sauces, butter and cream is expected to create a menu that revolves around the finest cuts of organic meat and local vegetables for the royal wedding on Friday.
If the rumor mill is true, Anton Mosimann - who has the royal favor of Prince Charles - will be serving the dinner of the year and the meal of his lifetime when 300 of Prince William and Kate Middleton's closest friends and family sit down to an intimate dinner at Buckingham Palace.
Second only to the bride, the royal wedding dinner is expected to take center stage that night when guests take their seats and tuck into a three-course meal hosted by Prince Charles, a foodie whose tastes demand organic and local produce.
It's a philosophy shared by the Swiss chef who created the premise of "cuisine naturelle" in the mid-1980s - a time when proteins bathed in rich, heavy sauces.
"Don't try to overdo things or use too many ingredients. Leave the taste of what it is," he says on his website.
"Chicken should taste like chicken and fish like fish. That's vital. So many people try to overpower good produce. Keep it simple. Our profession is one where you must give and be happy with it."
Instead of masking foods with butter and cream, Mosimann employs cooking methods like poaching and steaming to preserve the food's nutrients and allow the ingredients - always local and organic - to stand alone. In place of salt and fats, he also uses herbs and marinades to flavor his foods.
As one of the world's most exclusive and prestigious dining experiences, membership to Mosimann's Club in London requires an application form and a well-padded bank account: full membership costs £650 (€735) a year, plus an additional £250 (€285) as an initial joining fee. That's just for the privilege of being able to dine at the restaurant.
The cuisine is described as an "international palette of flavors" with textures and aromas borrowed from Japan, Southeast Asia, France and Italy. Perennial favorites include mushroom risotto, Anton's Caesar salad, steak tartar, marinated salmon and crabmeat and Anton's bread and pudding.
Last month, Prince William and Kate Middleton were photographed stepping out of Mosimann's eponymous restaurant in London, where the couple dined with Middleton's sister Pippa. Middleton was seen clutching a pen in her hand, suggesting that the meal was more than just a leisurely luncheon.
According to the Daily Mail, Middleton chose a lemon tart for dessert.
While helming food at The Dorchester Hotel in London, Mosimann helped the kitchen receive two Michelin stars.
Since then, he's gone on to cook a number of royal meals, like the Duke of Edinburgh's 70th and 80th birthdays at Windsor Castle, Elizabeth II's Golden Jubilee luncheon in 2002, and the Prince's Trust 30th anniversary dinner at Buckingham Palace in 2006.
In 2004, he was awarded with the Order of the British Empire for his excellence in the industry.
While Mosimann oversees the royal dinner, the club itself will also be hosting a luncheon and dinner to celebrate the wedding on Friday for members only. For £125 (€140), diners can watch live coverage of the event with a champagne breakfast followed by a luncheon.
They will also host a gala dinner for £150 (€170) that same night.
Restaurants in London are capitalizing on the royal celebration, with celebratory dinners planned throughout the city.
One Aldwych, a five-star hotel in London, has also created a special royal wedding menu inspired by nuptials in the past.
The four-course dinner starts with Ballotine of duck with Cumberland sauce, in homage to Queen Victoria's wedding to Prince Albert in 1840; Quenelle of brill in lobster sauce, served at the wedding of Diana and Prince Charles in 1981; Cotelettes d'agneau Prince Albert, served at the wedding of Elizabeth Bowes-Lyon to the Duke of York in 1923; and ends with a Bombe glacée Princess Elizabeth, which was served at the 1947 wedding of Prince Philip of Greece and Princess Elizabeth.
That dinner is £50 (€56).
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