Perhaps best remembered for being the first chef in the UK to hold two Michelin stars in a hotel restaurant outside of Paris at just 28 years old at The Dorchester Hotel, Anton Mosimann OBE famously set up Mosimann’s private members club in 1988 in Belgravia.
Mark Mosimann
Anton Mosimann developed a love of fresh, seasonal produce. He turned away from the traditional heavy use of ingredients like butter, alcohol, and salt to elevate dishes and instead worked to showcase natural flavour and taste. This lighter cooking technique became known as ‘cuisine naturelle’ and the philosophy is still used in the Mosimann’s kitchen to this day, carried forward by his sons Mark and Phillipp who run Mosimann’s today.
The Club
Set in a converted Presbyterian church, the private member’s club honours tradition. Copper pans hang from the walls in the kitchen, black and white photographs and beautifully handwritten menus adorn the walls of corridors and the lounge area. This distinct reverence for a place draped in heritage is fascinating. Mosimman’s is regarded as one of the most prestigious private member’s dining clubs in the world. The family business received The Royal Warrant in 2000 and has since catered for royal events the world over, as well as the Olympics in 2008.
To dine at Mosimann’s you do need to be a member but the private dining rooms can be booked by non members and the public. As we are shown around the private dining rooms by Mark, it seems each door reveals a hidden treasure of its own. Rooms are decorated with decadent glass, metals, and artwork. Each are designed by luxury brands, putting their individual stamp on the dining areas, making each room distinctly different.
It’s a family thing
Despite having such an iconic chef for a father, Mark Mosimann divulged that this life was never forced upon him and his brother, and in fact they found a love for hospitality abroad in Switzerland before returning home to the family business in 2007. With a family business so steeped in history, it is exciting to see that Mark and Phillipp are hands on in putting some of their own twists while still honouring the Mosimann name.
The Lalique Room
Dinner in the Lalique Room
We were lucky enough to dine in one of the most elegant and arguably most popular rooms, Lalique. House of Lalique is a more than a century old luxury crystal and cut-glass specialists based in London.
We sat at the enormous solid oval glass table, perfectly positioned to enjoy the celebrated Damian Hirst butterflies, hung on the brushed silver walls. In this room, we enjoyed the female silhouette figurine. Figurines are found in all the private dining rooms and members’ favourites are put in the rooms based on preference. The chairs, or should I say thrones, are embellished with huge crystal buttons and soft leather. A room fit for royalty.
Marinated Salmon and Dorset Crab with Spring Onions and a Lemon Dressing
Dinner
We started in the bar area for a glass of welcome champagne, with beautifully delicate canapes. The history of this institution proudly hung from the walls showing the rich legacy, ranging from royal weddings to gala dinners.
Moving into the Lalique room, we enjoyed a five-course menu designed around the signature, ‘cuisine naturelle’ style. The private dining team led by Stelios were incredibly attentive and are seen by the family as ambassadors of their brand. We even tried out the infamous Mosimann buzzer which brings staff directly to our room just seconds later, to fulfil our every need.
The first course, Marinated salmon and Dorset crab was fresh, citrusy and a perfect introduction to the world of Mosimann. A true showcase of the light cooking technique synonymous with this prestigious chef. Swiss Head Chef Adrian Brunner delivers the classic Mosimann dishes with style and has created many new signature dishes to match the seasons.
Fillet of beef
This was expertly paired with a wine made for Mosimann’s, a delicious, crisp Sancerre. Afterwards, we moved on to a Chateau Cap de Faugeres, well rounded and classic which complimented the beef main course well. These wines are housed in a stunning temperature controlled wine cellar where you will find prized Château Pétrus bottles and much more.
Anton’s famous Risotto ai Funghi
Anton’s Risotto ai Funghi was the standout dish of the evening, rich and decadent, full of flavour. This creation is clearly a favourite amongst staff and members alike and has featured on the menu since opening. Finished with parmesan cheese and lightly whipped cream, this extraordinary risotto includes seven different types of mushrooms.
The night ended with Passion fruit soufflé and yoghurt ice cream; sharp and fluffy. Coffee and champagne truffles were served theatrically from a long, chocolate box while staff regaled humorous stories about their experience in the club.
In a nutshell
It seems fitting to leave this beautiful establishment so rich in the mind while perfectly feeling content in the belly. Perhaps the last laugh of the esteemed chef is the juxtaposition of his rich history alongside the light gastronomy which put him there.
We really enjoyed the experience of this private members club. It felt exclusive without losing the feeling of dining out. The kind of place where you can really feel like a queen in her own, private castle with the best mushroom risotto in London.
To discover more about Mosimann’s, visit: mosimann.com
Imagery courtesy of Nick Morrish / Mosimann’s.
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