19-587: Mosimann is a surname. Notable people with the surname include: Anton Mosimann (born 1947), Swiss chef and restaurateur Quentin Mosimann (born 1988), Swiss DJ and record producer Roli Mosimann , Swiss musician and record producer Thomas Mosimann , Swiss slalom canoeist See also [ edit ] Billie Sue Mosiman (1947–2018), American author Mary Mosiman (born 1962), American politician [REDACTED] Surname list This page lists people with
38-516: A new restaurant guide, the Gault Millau , or Le Nouveau Guide . The term nouvelle cuisine has been used several times in the history of French cuisine, to mark a clean break with the past. In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle published his Cuisinier moderne in 1733–1735. The first volumes of Menon 's Nouveau traité de la cuisine
57-651: A private dining club called The Belfrey and created Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programmes in the UK and Switzerland. In 2016 a museum dedicated to his life and culinary arts was opened in César Ritz Colleges , located on the shores of Lake Geneva (lac Léman), in the town of Le Bouveret. Mosimann terms his culinary style cuisine naturelle as it emphasises healthy and natural ingredients, avoiding additions of fat and alcohol. Mosimann
76-732: A special guest and demonstrated some dishes to the students. In 2004 Mosimann was created an Officer of the Order of the British Empire (OBE), "For services to the Tourist and Food Industries". and the Catering Industry's Lifetime Achievement Award. ITV's This Morning included Mosimann as one of the UK's six iconic chefs in 2007. He is also a chevalier of the French Ordre National du Mérite Agricole . and
95-454: Is an approach to cooking and food presentation in French cuisine . In contrast to cuisine classique , an older form of haute cuisine , nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation . It was popularized in the 1960s by the food critic Henri Gault , who coined the phrase, and his colleagues André Gayot and Christian Millau in
114-529: Is different from Wikidata All set index articles Anton Mosimann Anton Mosimann OBE DL (born 23 February 1947) is a Swiss chef and restaurateur who was Maitre Chef des Cuisines at the Dorchester Hotel for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide . After leaving The Dorchester Mosimann took over
133-647: Is displayed alongside over fifty gold medals he won at various international competitions and an array of memorabilia reflecting his long and illustrious career. As he quipped at the launch: "What a privilege to be alive when a museum dedicated to you is opened!" It was fitting that it should open the same year that he was awarded the Lifetime Achievement Award Hotelympia. Mosimann visited the V. M. Salgaocar Institute of International Hospitality Education in Goa, India, on 7 January 2023 as
152-646: Is put on the presentation of the dishes." His book, Cuisine Naturelle , was published in 1985. After leaving the Dorchester Mosimann opened a private dining club in a converted Scottish Presbyterian church in Belgravia in 1988. His business interests also include Mosimann's Academy and Mosimann's Party Service. In 2000, he received the Royal Warrant of Appointment to HRH The Prince of Wales for catering. His English television work includes
171-598: The Food and Drink special Anton Goes to Sheffield in 1985, which won a Glenfiddich Award in 1986, Cooking with Mosimann in 1990, and Anton Mosimann – Naturally from 1991 to 1992. Mosimann has cooked for five British prime ministers at No. 10 Downing Street for visiting heads of state, he has cooked for four presidents of the United States of America and four generations of the British royal family. In 2011, he
190-490: The German occupation made it a natural development. Gault and Millau discovered the "formula" contained in ten characteristics of this new style of cooking. The ten characteristics identified were: There is a standing debate as to whether nouvelle cuisine has been abandoned. Much of what it stood for—particularly its preference for lightly presented, fresh flavours—has been assimilated into mainstream restaurant cooking. By
209-413: The surname Mosimann . If an internal link intending to refer to a specific person led you to this page, you may wish to change that link by adding the person's given name (s) to the link. Retrieved from " https://en.wikipedia.org/w/index.php?title=Mosimann&oldid=1051397058 " Category : Surnames Hidden categories: Articles with short description Short description
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#1732788107753228-612: The Dorchester's restaurant achieved a two star rating in the Michelin Guide it was the first hotel restaurant outside France to do so. 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
247-466: The French cuisine classique placed into "orthodoxy" by Escoffier. Calling for greater simplicity and elegance in creating dishes, nouvelle cuisine is not cuisine minceur ("thin cooking"), which was created by Michel Guérard as spa food. It has been speculated that the outbreak of World War II was a significant contributor to nouvelle cuisine's creation—the short supply of animal protein during
266-518: The cooking of Paul Bocuse , Alain Chapel , Jean and Pierre Troisgros , Michel Guérard , Roger Vergé , and Raymond Oliver , many of whom were once students of Fernand Point . Paul Bocuse claimed that Gault first used the term to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. The style Gault and Millau wrote about was a reaction to
285-524: Was Head Chef at the Swiss Pavilion. Mosimann was appointed Maitre Chef de Cuisines at London's Dorchester Hotel in 1975, when he was only 28 years old. His predecessor, Eugène Käufeler, had asked for advice on the appointment from Adelrich Furrer, a Swiss expert on gastronomy. Mosimann had come to Furrer's attention when he won a gold medal for his cooking, at a competition in Lucerne . When
304-967: Was appointed a Deputy Lieutenant of Greater London in 2011. In 2011 he received the Carl-Freidrich von Rumohr Lifetime achievement award from the Gastronomic Academy Deutschlands eV and was awarded Médaille du Mérite, Société Suisses des Cuisiniers 2012 and the Gastronomische Akademie Deutschlands Rumohr Ring, 2013. http://indiamediamonitor.in/ViewImg.aspx?sMv6Qtd4+2btHcDn352pW1SHh14k2ir+EcT0Pf73ubdDUATJXqcu9meAyIrXRCxjbyM6TglDCElTGPzDGdzlAVKxfVZdAzqM8oez2fQXFqE= https://www.phoenixmedia.co.in/2023/01/anton-mosimann-chef-who-cooked-for.html Nouvelle cuisine Nouvelle cuisine ( French pronunciation: [nuvɛl kɥizin] ; lit. ' new cuisine ' )
323-749: Was born on 23 February 1947 in Solothurn , in the foothills of the Swiss Jura , to Otto and Helga Mosimann. From his childhood he assisted in a restaurant that his parents ran in Nidau . He was an only child. When he was 15 he began an apprenticeship at a local hotel, and he received his diploma as a chef de cuisine at the age of 25. During his twenties he worked at hotels in Rome, Montreal, Japan and Belgium. During Expo '70 in Japan Mosimann
342-528: Was chosen to cook for the 300 guests at the evening reception of the wedding of Prince William, Duke of Cambridge, and Catherine Middleton in Buckingham Palace . In 2016 The Culinary Arts Academy of Switzerland opened a three-storey wing in Le Bouveret, on the shores of Lake Geneva, with a permanent display of The Mosimann Collection of Culinary Heritage. His extensive library of cookery books
361-458: Was published in 1739. And it was in 1742 that Menon introduced the term nouvelle cuisine as the title of the third volume of his Nouveau traité . François Marin worked in the same tradition. In the 1880s and 1890s, the cooking of Georges Auguste Escoffier was sometimes described with the term. The modern usage is variously attributed to authors Henri Gault , Christian Millau , and André Gayot , who used nouvelle cuisine to describe
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