Relais & Chateaux hosts annual Diner des Grands Chefs
Luxury hotel and restaurant consortium Relais & Chateaux this week hosted its annual Diner des Grands Chefs in London, bringing together 46 top chefs from around the world.
Held at Old Billingsgate overlooking the Thames, the culinary spectacle saw chefs representing Relais & Chateaux properties from 12 different countries cook for 600 guests in aid of charity Action Against Hunger, raising more than £100,000.
Representing the UK were two-Michelin-starred chefs Raymond Blanc and Gary Jones from Le Manoir aux Quat'Saisons; Claude Bosi from Hibiscus; Martin Burge from Whatley Manor; Michael Caines from Gidleigh Park; and Andrew Fairlie from Restaurant Andrew Fairlie at Gleneagles.
France was represented with chefs including Jean-André Charial from Oustau de Baumaniere; Patrick Bertron from Le Relais Bernard Loiseau; Marc and Pierre Meneau from L'Espérance; and César Troisgros from Maison Troisgros.
There were also chefs from Austria, Belgium, Italy, Germany and Switzerland, as well as Japan, Singapore, Taiwan, the USA and South Africa.
A number of female chefs were cooking at the Diner des Grands Chefs including Helene Darroze, representing her eponymous restaurant in Paris; Barbara Lynch from Menton in Boston, USA; Annie Féolde Italy's first female chef to win three Michelin stars at Enoteca Pinchiorri; Lanshu Chen from Le Moût in Taiwan; and Margot Janse from Le Quartier Français in South Africa.
For the chefs the event started on Sunday, with brunch at Bosi's new pub the Malt House in Fulham, which was followed by a boat trip on the River Thames and dinner at Bosi's two-Michelin-starred Hibiscus in Mayfair.
On Monday, the chefs went to Raymond Blanc's Le Manoir aux Quat'Saisons for a lunch event and farmers market, showcasing a number of top food and drinks producers as well as British-inspired canapés, drinks and cocktails.
Photo by Thomas Bismuth / Mediatome Production
The Diner des Grands Chefs at Billingsgate had the theme of the World's Kitchen by the Thames, with ingredients such as Devonshire crab; Cornish lobster; Scottish hand-dived scallops; Aberdeen Angus beef; and Denbighshire chicken taking centre stage.
The 46 Grands Chefs were split into 15 teams of three, with each cooking a starter, main or dessert for up to 30 covers from specially built kitchen pods, cooking live in front of the guests, who enjoyed a five-course menu with paired Pommery Champagnes and wines.
Photo by Thomas Bismuth / Mediatome Production
Dishes included:
Caramelised native lobster topped with coconut gel, slices of mango and a warm Thai consommé by Martin Burge
Devonshire crab and celery salad, pink grapefruit and buckler sorrel by Raymond Blanc and Gary Jones
Seared Mull scallops, oyster mayonnaise served with sea vegetables and roasted cucumber and clams by Andrew Fairlie
Chicken served with truffle pomme purée, spring veg, morels and white wine sauce by Michael Caines
Chicken stuffed with morels and wild lime by Claude Bosi
The London dinner was Relais & Chateaux's third annual Diner des Grands Chefs after Versailles in 2011 and New York last year. Although next year's event has not yet been confirmed, it is likely to take place in Asia.
Commenting on the event, Jaume Tàpies, president of Relais & Châteaux, said: "Passion, extraordinary British produce, the world's best culinary talents and exceptional generosity were just some of the ingredients that contributed to an unforgettable event. 46 Relais & Châteaux Grands Chefs came from all around the world to celebrate London as a leading gourmet capital. By cooking together for passionate food lovers they demonstrated that good food combined with friendship is the best recipe for happiness."
