Fresh and incredibly delicious

Restaurant Coworth Park

Restaurant Coworth Park, nestled in the Berkshire countryside just 45 minutes from central London, is the apex of rustic and refined, and has recently been awarded with a Michelin star. Amongst his clientele, who come expressly for a rural immersion, executive chef Adam Smith notes the generally high demand for “plant and vegetable-based dishes, especially at Michelin-starred restaurants” and has responded in kind through the use of “great local produce on our doorstep.” Chef Smith predicts a rise in Asian techniques, such as “fermentation, pickling and the use of soy to enhance flavours rather than salt.” Of his celebrated dish of new season asparagus and cured salmon, he notes: “This dish epitomises our style of cooking at Coworth Park. Classical combinations with a modern interpretation using ingredients that showcase the best of British produce; this is our identity at Restaurant Coworth Park. In my opinion, nothing beats in-season English asparagus. The asparagus matched with beautifully cured salmon and bergamot makes the perfect dish for a summer lunch in our picturesque parkland.”

Acanto Restaurant, Hotel Principe di Savoia

Elegance is also on order at Hotel Principe di Savoia. Chef Alessandro Buffolino at Acanto Restaurant mixes tradition with his personal twists, such as with the ‘Sogliola alla Mugnaia’ dish. With its main ingredients of Dover Sole, capers and lemon, chef Buffolino adds a bit of sea water and a thin crust of curcuma for a dose of personality. He foresees one future culinary trend along these very lines: “I believe new ‘flavour injectors’ will mix things up, such as unexpected appearances of sweet and spicy tastes in food to boost flavours.”

Wolfgang Puck at Hotel Bel-Air

Meanwhile, Wolfgang Puck at Hotel Bel-Air serves modern Californian cuisine mixed with European and Mediterranean influences under executive chef Hugo Bolanos. Of this East-West style, he notes: “Los Angeles was the city that expanded the sushi craze in the 80s and is home to some of the best Japanese food in the world. Guests are always looking for fresh new presentations and our Sashimi Salad is a great demonstration of this. Light, fresh and full of seasonal flavour, it is also served on a custom-made Japanese plate by Masaru Kamachi providing the perfect presentation for this beautiful dish.”

Restaurant Le Dalí and Restaurant le Meurice Alain Ducasse

In Paris at Le Meurice, executive chef Jocelyn Herland brings French flair to both Restaurant Le Dalí and the two Michelin-starred Restaurant le Meurice Alain Ducasse. Of the cod dish at Restaurant Le Dalí, featuring a distinctive aïoli ‘à notre façon’, chef Herland comments: “I really like to prepare this dish because it is very fresh and visual with pretty colours. Additionally, it is a dish that is not overloaded and so enjoyable to look at, and to savour.”

CUT at 45 Park Lane

Lastly, CUT at 45 Park Lane, Dorchester Collection’s contemporary hotel in London, is the first-ever restaurant in Europe by world-renowned chef and restaurateur Wolfgang Puck, overseen by food & beverage director and executive chef David McIntyre. In addition to the restaurant’s outstanding offering of meat and fish dishes, this one salad is a lighter delight filled with colour and charisma. “The Butter Lettuce Salad at 45 Park Lane is our twist on an American classic. I love the paring of Stilton blue cheese and avocado with a champagne vinaigrette,” says chef McIntyre of this light, fresh and delicious client favourite. One could easily – and enjoyably – travel the world by one’s taste buds. The eyes lead the way, with the promise of the perfect balance between taste, texture and temperature. Dorchester Collection’s global portfolio of chefs keep their clients happy in this way, by their own pursuit of excellence and by their own love of beautiful food that tastes even better than it tempts.

© Yaffa Assouline for Collect magazine N°23

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