Both of Anton’s sons, Philipp and Mark, joined Mosimann’s in 2007 bringing their impressive experiences throughout Europe’s culinary industry, into the family business. Chef does not like chaos in the kitchen, unlike some I’ve been exposed to, this is a quiet, clean and peaceful kitchen (no shouting or yelling) with what appears to be an unflappable staff working like a well-oiled machine. The dining club has seven private dining rooms of various sizes. They are brilliantly designed and individually sponsored by distinguished marques including Lalique, Bentley, Montblanc, Parmigiani, Fleurier and Garrard.
The Montblanc Room (for two) is probably the world’s smallest private dining room, enchanting and at the same time sensual, with oyster colored walls highlighted by a magnificent crystal chandelier. The Lalique Room seats 12 and is magnificently designed in muted hues of oyster, chrome and steel tones. But it’s really all about the crystal; the chairs have crystal buttons, the table top is fashioned from a single, solid piece of glass and each table foot is comprised of 551 pounds of pure Lalique crystal, a beautiful piece of art.
The stairway walls are lined with photographs of Anton Mosimann with dignitaries including Bill Clinton, Jimmy Carter, Princess Diana, Prince Charles and celebrities who have visited the club. It’s a historical time capsule of who’s who on the public stage. One of the most beautiful rooms, oddly enough, is the ladies powder room, tastefully designed to resemble a Parisian boudoir. The décor simply transports you to another time.
Perched up in The Balcony Bar on Mezzanine level affords guests beautiful views of the dining room below. The Bar, with its leather club chairs is warm, plushy and comfortable. This is where I spent an evening with Mark Mosimann, enjoying the club’s excellent cuisine. Mark joined Mosimann’s after four years in Shanghai where he was General Manager of the Laris restaurant. The eatery is known for its food that is not only good, but good for you or “cuisine naturelle.” They reduce the use of salt and sugar, always use the freshest of ingredients (it’s a cardinal sin not to), and, where possible, substitute natural yogurt, fromage blanc and tofu for oil, butter, cream and alcohol.