The dinner, which celebrates the talent of some of the world’s finest chefs, is now in its third year. The first was held at Galerie des Batailles in Versailles in 2011 and took 60 Grands Chefs, 72 butlers, 22 sommeliers and the best local French produce to stage the event, whilst the second equally extravagant Châteaux Dîner des Grands Chefs in 2012, took place at Gotham Hall on Broadway in New York. This year, Relais & Châteaux has chosen London in recognition of its role as one of the leading gourmet capitals of the world and in celebration the excellence of British produce and cuisine.
Over the course of the night, 45 Relais & Châteaux Grands Chefs will work in teams of three from a single list of British ingredients – which includes Devonshire brown cock crab and diver-caught scallops.
Combining their culinary expertise, the Relais & Châteaux Grands Chefs will create 15 unique five-course menus, taking 600 diners on a gastronomic journey of a lifetime in the Old Billingsgate’s Victorian heritage quarters, in the heart of London.
There is an impressive British line-up led by Raymond Blanc and Gary Jones of Le Manoir aux Quat’ Saisons, near Oxford, which includes Andrew Fairlie of Restaurant Andrew Fairlie, Gleneagles, Claude Bosi, restaurant Hibiscus, London, Martin Burge Whatley Manor, Malmesbury and Michael Caines of Gidleigh Park, Dartmoor. Relais & Châteaux Grands Chefs from Asia, Japan, South Africa, America, France, Italy, Germany, Switzerland joining their British colleagues to cook at Le Dîner des Grands Chefs will include Austria’s Simon Taxacher of Hotel Restaurant Rosengarten, Kirchberg, Germany’s Thomas Bühner, La Vie, Osnabrück, Emmanuel Renaut of Flocons de Sel, Megève, France, Lanshu Chen from Le Moût Restaurant in Thaichung, Taiwan and Patrick O’Connell from The Inn at Little Washington, Virginia, USA.
Relais & Châteaux was established in France in 1954 with one mission in mind: to spread ‘art de vivre’ – the art of living – across the globe by selecting outstanding character properties as luxury hotels. Today, Relais & Châteaux has an exclusive collection of more than 520 of the world’s finest hotels and restaurants in 60 countries. It is also a family of hoteliers and grands chefs, all of which are award-winning leaders of their profession. The majority of Relais & Châteaux Grands chefs have two Michelin stars, and many have three. The Dîner des Grands Chefs puts a well-deserved spotlight on their commitment and real passion for providing gourmet and fine-dining experiences for their guests at Relais & Châteaux resorts, worldwide.
As always, The Dîner des Grands Chefs has an important philanthropic mission. This year proceeds raised from ticket sales and live and silent auctions will be donated to Action Against Hunger AFC International, the humanitarian organisation committed to ending child malnutrition.
for tickets and more information, visit www.dinerdesgrandschefs.com