2014 Christmas Gathering at Mosimann’s - EVENT SOLD OUT
December 7, 2014
Mosimann has said "I created what I call cuisine naturelle. Its main characteristic is that it does without such ingredients as butter, cream, and alcohol. The focus is concentrated even more on the flavour of the individual ingredients. The dishes are only lightly cooked. In nouvelle cuisine and also cuisine naturelle, enormous emphasis is put on the presentation of the dishes." His book, Cuisine Naturelle, was published in 1985.
“The history of food in Britain divides neatly into two periods – before Mosimann and after Mosimann.” Loyd Grossman
We, as the Chaîne, are truly honoured to have such an exquisite menu prepared especially for us.
With best wishes,
Cassandra Charles-Bagott - London Bailli
Flyer and booking forms have been circulated.
