I've got to admit, I had no idea who he was or how big he was at first until I went there. Anton is in KL - The Saujana to cook his signature dishes for ONE week only and I had the privilege of being in his presence.
For those who have no idea who he is :
Anton Mosimann was born in 1947, the only child of Swiss restaurateurs in the Jura mountains.
Anton Mosimann spent his early years in Nidau, near Biel helping his parents run their own restaurant where he developed both a love for food and a desire to become a cook. The first taste he clearly remembers is that of Emmental cheese. He started his apprenticeship at a local hotel at the age of fifteen, and at the age of twenty-five became one of the youngest Chefs to receive the coveted Chef de Cuisine Diploma. He worked and travelled extensively, gaining international acclaim inItaly, Canada and Japan, until he joined London's Dorchester Hotel where, in 1975, at the age of 28, he became the youngest ever Maître Chef de Cuisine. He stayed at the Dorchester for 13 years and with his skill and energy brought the hotel two Michelin stars.
Taken from Career
His impressive resume includes cooking for the British Royal Family, five British Prime Ministers, four US Presidents, Nicolas Sarkozy + Carla Bruni-Sarkozy, and a long list of ambassadors, diplomats, and celebrities.
So then we started the Anton Mosimann gastronomical journey!!!
Chicken Vietnamese Spring Rolls, Anton said he wanted us to start off with something closer to home.
Warm Duck Salad paired with a Leeuwin Estate "Art Series" Sauvignon Blanc. I liked this. The Sauvignon Blanc went perfectly well with the duck, cutting off the usual duck aftertaste.
Anton's famous Risotto Al Funghi paired with Leeuwin Estate "Prelude" Chardonnay. This was good. He makes it with an array of mushrooms - shiitake, oyster, enoki and some other ones that I can't remember. Didn't really like the wine pairing though. But then again I was never a Chardonnay fan to begin with
Some table decor that I just had to take a picture of! They put this golden chrysanthemum in this decorative bowl... and the color of the flower just reflects off it making it look like there's a tealight or something in it. Beautiful.
Steamed Fillet of Sea Bass, Sauce Vierge on a bed of wilted spinach and blanched bean sprouts. This was paired with Leeuwin Estate "Art Series" Chardonnay. By this time, I was pretty full up (especially after the Risotto) so I couldn't finish the fish. It was good though. I like how he fuses some local ingredients into his cooking. Again, not a Chardonnay fan so, i didn't like the wine pairing.
Bread pudding with a bisque on top. It was more of a pudding because no one found the bread anywhere! Non the less, it was yummy :)
Passionfruit souffle. They bring you the souffle and poke a hole in it to put the passionfruit
Here it is with the sorbet. It was yum yum YUM! Most people don't like that strong tangy passionfruit taste and smell, but I love it!
The interior of The Club at The Saujana. The trellis at the back closes up into a private dining area.
Chef Anton Mosimann in the flesh!
The living legend - Chef Anton and me. I know this sounds really high school or something but it really does take quite a bit to impress me... and I was totally in awe in his presence!
For those who have no idea who he is :
Anton Mosimann was born in 1947, the only child of Swiss restaurateurs in the Jura mountains.
Anton Mosimann spent his early years in Nidau, near Biel helping his parents run their own restaurant where he developed both a love for food and a desire to become a cook. The first taste he clearly remembers is that of Emmental cheese. He started his apprenticeship at a local hotel at the age of fifteen, and at the age of twenty-five became one of the youngest Chefs to receive the coveted Chef de Cuisine Diploma. He worked and travelled extensively, gaining international acclaim inItaly, Canada and Japan, until he joined London's Dorchester Hotel where, in 1975, at the age of 28, he became the youngest ever Maître Chef de Cuisine. He stayed at the Dorchester for 13 years and with his skill and energy brought the hotel two Michelin stars.
Taken from Career
His impressive resume includes cooking for the British Royal Family, five British Prime Ministers, four US Presidents, Nicolas Sarkozy + Carla Bruni-Sarkozy, and a long list of ambassadors, diplomats, and celebrities.
So then we started the Anton Mosimann gastronomical journey!!!
Chicken Vietnamese Spring Rolls, Anton said he wanted us to start off with something closer to home.
Warm Duck Salad paired with a Leeuwin Estate "Art Series" Sauvignon Blanc. I liked this. The Sauvignon Blanc went perfectly well with the duck, cutting off the usual duck aftertaste.
Anton's famous Risotto Al Funghi paired with Leeuwin Estate "Prelude" Chardonnay. This was good. He makes it with an array of mushrooms - shiitake, oyster, enoki and some other ones that I can't remember. Didn't really like the wine pairing though. But then again I was never a Chardonnay fan to begin with
Some table decor that I just had to take a picture of! They put this golden chrysanthemum in this decorative bowl... and the color of the flower just reflects off it making it look like there's a tealight or something in it. Beautiful.
Steamed Fillet of Sea Bass, Sauce Vierge on a bed of wilted spinach and blanched bean sprouts. This was paired with Leeuwin Estate "Art Series" Chardonnay. By this time, I was pretty full up (especially after the Risotto) so I couldn't finish the fish. It was good though. I like how he fuses some local ingredients into his cooking. Again, not a Chardonnay fan so, i didn't like the wine pairing.
Bread pudding with a bisque on top. It was more of a pudding because no one found the bread anywhere! Non the less, it was yummy :)
Passionfruit souffle. They bring you the souffle and poke a hole in it to put the passionfruit
Here it is with the sorbet. It was yum yum YUM! Most people don't like that strong tangy passionfruit taste and smell, but I love it!
The interior of The Club at The Saujana. The trellis at the back closes up into a private dining area.
Chef Anton Mosimann in the flesh!
The living legend - Chef Anton and me. I know this sounds really high school or something but it really does take quite a bit to impress me... and I was totally in awe in his presence!
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