The Swiss chef Anton Mosimann, who cooked for Elizabeth II for decades and who has acquired the status of a great international chef, was passing through Sense on Monday. Tireless, he now serves King Charles III once or twice a week.
At 75, the Swiss chef Anton Mosimann was in the kitchen of the restaurant “Zum Schlüssel” in Ueberstorf, in Friborg Sense, on Monday.
Faithful to his bow tie and his red socks, he notably prepared his famous mushroom risotto, an emblematic dish of his cuisine which aims to be natural: little cream, little butter, little alcohol and even less stress.
“I’m always very très calme”
“Ich bin immer sehr very calm”, he confides at 7:30 p.m. from RTS. This phlegm is in fact natural for someone who has made a career in Great Britain: chef at 28 of a prestigious London hotel before opening his own restaurant, he was familiar with Michelin stars and crowned heads.
In 2004, he was even made an Officer of the Order of the British Empire by the Queen of England herself. “I cooked for her for 45 years. Personally, I miss her a lot. She was an extraordinary guest,” says Anton Mosimann.
And it is in his native dialect that this son of restaurateurs dispenses his royal anecdotes. “Lady Diana came to my house to eat risotto with the children. They must have been 7-8 years old,” he recalls.
Always ready to learn
And the chef, despite his three-quarters of a century, is tireless. “Whether I go to China, Laos, or anywhere in the world, I always eat local,” he says passionately. “I like it and it’s also good for my knowledge. I’m ready to learn, I’m not too old. I’m always ready to discover something new.”
Anton Mosimann now cooks once or twice a week for the new British monarch, King Charles III.
Hannah Schlaepfer/oang
