Mosimann’s

Anton Mosimann at Mosimann's always gives me pleasure. We have dined there on numerous occasions with our friends, and to date it has been just perfect!

   

Anton Mosimann’s Silver Service aboard Silversea Cruises

Anton Mosimann OBE, was the youngest ever head chef at the Dorchester, and the first one to secure two Michelin stars for a hotel restaurant outside of France. He now caters for HRH Prince Charles. He recently formed a culinary relationship with Silversea Cruises. When he’s not in his Belgravia restaurant, he takes part in car rallies.

What was your first cruise like?

It was last year, with Silversea in the Med. I was amazed at the quality of the product, the service and the food. I loved arriving in a different place every day and having the opportunity to explore markets. I love local markets – I remember going to the market in Palermo (pictured below) and what struck me was the freshness and the quality and the smell of the produce, especially the tomatoes – I couldn’t resist them.

Why did you decide to get involved with Silversea?

I like what Silversea represents; it is independently owned, I like the size of their ships and they have a very international passenger list which all goes for a convivial atmosphere. They have very high standards of quality and of service – and Trudy Redfern, the MD, was very persuasive!

I love local markets – I remember going to the market in Palermo and what struck me was the freshness and the quality and the smell

What was the highlight on board?

I enjoyed meeting the other passengers who are equally passionate about food. I like the fact that you are able to unpack just once and yet you’re able to explore so many places. There is a wonderful pace of life and I am still able to go to the gym every day, still able to catch up with the inevitable pile of reading and still able to put on my chef’s jacket and spend time in the kitchen, while having new adventures. For me, it is my entire world brought with me… and then some.

What was the biggest challenge in terms of cooking on board?

I think it’s being flexible, so if I can’t get a particular ingredient on board then I improvise, I use another. I am flexible, I have to be; so if something doesn’t arrive then I serve something else.

Tell us what you are planning for your Caribbean Cruise (in January 2011)?

It will be very much dependent on what we can source each day. My dishes will definitely have a hint of local ingredients. I’ll go to the markets and see what’s available and make my dishes based upon that. There will be one gala dinner with five or six courses. I will be making one signature dish a day – a starter, entrée or dessert, so passengers can choose. I also plan to hold a cooking demo and talk about my life.

Tell me about your South America rally (pictured below right) – what were the highlights/ the lowlights/the scary moments…?

Although I have been to South America before, you really get to experience the country, its culture and its people when you drive along their roads

The highlight was just being there! It was a dream come true, as although I have been to South America before, you really get to experience the country, its culture and its people when you drive along their roads and stay in the villages along the way. The accommodation along the way was very comfortable. We really didn’t have too many lowlights. The only incident that happened was almost a mistake. We were driving along the edge of a town, when we encountered a mini-riot. I think it was to do with working conditions and a crowd had gathered along the main street; they were throwing rocks at all the passing vehicles. The first car that encountered the mob radioed back and so the rest of the convoy waited. We found a taxi that was prepared to help and he led all the cars on a detour around the town.

Is there a stand-out meal that you have cooked?

There are so many! On one occasion I met three US Presidents at one dinner in Washington DC, and it was my bread and butter pudding that they were talking about. I have cooked for HM The Queen on many occasions and every time it is still a great honour. I received the Royal Warrant of Appointment from HRH The Prince of Wales, not to mention having cooked at No 10 Downing Street for six Prime Ministers but, regardless, the best meal is always when the ingredients are local, fresh and simply cooked.

Operators
Silversea Cruises