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Michelin Star Anton Mosimann Guest Chef at The Restaurant of Club Saujana

The Club at The Saujana of Kuala Lumpur recently invited Anton Mosimann, OBE to introduce his new style of cooking Cuisine Naturelle which is a healthy and honest cuisine, nutritionally balanced, very wholesome and without fats and alcohol.

For four glorious cuisine filled days at The Restaurant of The Club at The Saujana, Chef Mosimann prepared exclusive lunches and dinners for those with a discerning taste. Among the delights he prepared were his signature dishes - the highly acclaimed Risotto al Funghi, Chicken Liver Parfait with Pistachio Brioche, Roasted Saddle of Welsh Lamb, with herb crust which he then rounded off with Anton’s Bread and Butter Pudding - a traditional British dessert served with a new twist to an old favorite which is found only at at his private dining club, Mosimann’s of London’s Belgravia.

Chef Mosimann is known for his revolutionised cooking style which he created and started in 1985 - a new philosophy that advocates natural cooking, which brought him to the international stage of the culinary world and attracted the attention of the media. A Swiss by birth, he has worked throughout Europe, Canada and Japan before he came to London, and created his new style of cooking. There he made two cookery series on prime time British television, as well as countless television appearances world wide. His tenth cookery book Mosimann’s Fresh was published in November 2006.

He received the Order of the British Empire (OBE) from H.M. Queen Elizabeth 1 in January 2004 for his dedication and commitment to the food and tourism industries. Six months later he received the Catey Lifetime Achievement Award from the British Catering Industry and, in November 2004, an honorary professorship from Thames Valley University. In 2006, he was appointed Officer, National Ordre du Merite Agricole (France) and in that same year was made President of the Royal Warrant Holder’s Association.

Among those for whom the chef has had the privilege to cook for are, four Presidents of the United States of America, all of the British Royal Family, four British prime ministers and most of Europe’s heads of state.
 

One for the album.
Guests enjoying lunch prepared by Chef Anton Mosimann at The Restaurant of The Cub Saujana.