events and I love hands-on experiences such as cookery classes and tastings. The Dorchester
was the venue for today’s kitchen master class and it was very exciting to see
the inner workings of such a doyenne of the hotel world. The hotel houses
several top London restaurants including the Alain Ducasse(which boasts 3 Michelin stars), China
Tang, The Grill Room as well as the Promenade serving an all-day dining menu
and afternoon tea and The Spatisserie which serves light lunches to spa-goers.
led down in the kitchen, as you imagine it’s a vast space as it services all
those restaurants! From here we were taken into the Krug Room which is incased
in one way glass so that it provides a private area for diners but at the same
time allows an unobstructed view into the kitchen. The day started with a luxurious champagne
breakfast, which included a delicate selection of light pastries and bread
rolls as well as honeyed granola and a yogurt with mango coulis. The champagne
was a Krug Grande Cuvee Brut which they served with orange juice (I declined
preferring champagne in it purest form!) We familiarised ourselves with our
fellow participants who would also be learning along with us.
We were then introduced to our teacher for
the day, executive chef Henry Brosi.
Chef Brosi oversees all of the
restaurants in the hotel as well as others in The
Dorchester Group (45 Park
Lane and Coworth Park in the UK and internationally
such hotels as The Beverley Hills Hotel and the Hotel Bel-Air).
The theme of the day was canapés and we
would be learning how to prepare 4
different examples of the delicate finger
food. The canapés were smoked salmon and
cromer crab coussionette, lamb with
goats cheese, basil and sun blushed tomato salsa,
wild salmon tartare and a
lobster ‘club sandwich’. We were highly impressed by the
ingredients used in the preparation of the canapés and we frequently stopped
quaff a bit more champagne. During the preparation Chef Brosi threw in extra
of information showing us the proper way to taste caviar and telling us
provenance of the ingredients. It was a totally hands-on experience and we
chance to try making everything ourselves. It was also a real thrill to
be in such
a world-renowned kitchen being taught be a top chef and surrounded
by his protégés.
After sampling all those ingredients and
delicious canapés we were very full but it was time for a 5-course meal with
matching wines. Gulp!
The amuse bouche was green
asparagus with Dublin Bay prawns and pimento vinaigrette:
This was incredibly light and went down well with another glass
of Krug NV.
For the starter were treated to some more of the most incredible ingredients with a John Dory and
Scottish lobster dish served with caviar and tomato risotto in a fennel
consommé and accompanied by a Krug Vintage 2000.
Main course was a roast saddle of
lamb (sea bass for me) with its own lasagna and black olive jus.
Mr Silver was delighted by his lamb
and the colours on the plate were just fabulous. Though not usually a red wine
drinker, Mr Silver surprisingly loved the Chevas des Andes 2007 that accompanied
his lamb dish.
Next was a piece of the theatre
and the grapefruit palate cleanser was served steaming with dry ice. The cool
granite was the perfect intermezzo course before the delight of dessert!
I don’t have a sweet tooth but we
all agreed dessert, named ‘A texture of Raspberries’ was the dish of the day.
The plate was a stunning picture
to behold and the tastes were to die for particularly the little macroon, which
was bursting with the taste of fresh raspberries. Of course, this was served with another glass
of champagne (fortunately I never get bored of chamapagne!) and this time it
was a Krug Rose NV.
The final icing on the cake was the coffee
served with a real chocolate tree. We were in Wonka heaven as we bit off pieces
of the tree discovering the whole thing was made of pure chocolate.
Chef finished the day with a
complete tour of the kitchen and the function rooms including the ballroom and
the penthouse. We left with goodie bag stuffed with more chocolate, a
personalised apron and recipe books.
We were truly spoiled the entire
day by tasting the most decadent ingredients, the most delicious champagnes and
wines and meeting the most wonderful people at the totally luxurious venue. All
in all one fabulous day that was great value for money!I visited The Dorchester on the 21st September.