World renowned chef, and chef of the Hollywood Domino event held at Mosimann’s Private Dining Club, speaks to t5m about the evenings menu.
Mosimann’s private dining club, located in Belgravia, was originaly a Presbyterian church for a century. It was then turned into a private home, and during the war was used as an officers home, until it was finally transformed into a restaurant in 1947. The history of the building, as well as it’s architecture and design, add to the intimate atmosphere of the space.
At 25 years of age Mosimann received the coveted Chef de Cuisine Diploma. His list of impressments include becoming the youngest ever Maître Chef de Cuisine at the world famous Dorchester Hotel, where he stayed for 13 years before leaving to establish his own private dining club, where he has been for the past 20 years.
The evening’s menu included cocktail finger foods, and featured Mosimann’s acclaimed risotto al funghi and bread and butter pudding. He describes his food as simple, honest, light, and freshly cooked. He says it’s important to “Let fish taste like fish, chicken taste like chicken, and beef taste like beef.”
Mosimann shops at several London markets for the freshest ingredients available, such as Billingsgate, Covent Garden, and Smithfield. With the current economic climate, and more and more people opting to stay in for dinner, Mosimann recommends to keep it simple. Don’t overcook your food.
