This autumn Mandarin Oriental, Geneva will host acclaimed Swiss Michelin-starred Chef, Anton Mosimann, for two days of high-end gastronomy. The founder of Cuisine Naturelle and chef to British royalty will prepare his signature dishes for guests at the hotel’s La Riviera restaurant on 22 and 23 September 2016.
London-based Anton Mosimann is one of the world’s most celebrated chefs. He was appointed Maître Chef des Cuisine at The Dorchester Hotel when he was 28, where he created a new style of healthy cooking, Cuisine Naturelle, and received two Michelin stars, a first for a hotel restaurant chef outside France. He left The Dorchester in 1988 to create London’s renowned private members club, Moismann’s.
Anton Moismann’s career highlights include preparing banquets at Buckingham Palace for the wedding of the Duke and Duchess of Cambridge, and Her Majesty The Queen’s Diamond Jubilee celebrations, which were attended by 21 sovereigns, in 2012. Mosimann holds a Royal Warrant of Appointment to HRH The Prince of Wales for catering and has prepared food at several Olympic Games.
The Anton Mosimann menus at Mandarin Oriental, Geneva will include some of the chef’s renowned signature dishes, such as marinated Scottish salmon, seared fillet of Welsh lamb and passion fruit soufflé.
The four-course lunch menu and six-course dinner menu by Anton Mosimann are priced CHF 95 and CHF 145 respectively. La Riviera’s tables seat up to eight people each. Total restaurant seating is limited to 80 people for both lunch and dinner. Lunch will be served from noon to 2.30pm, and dinner from 6:30pm to 10.30pm