Luxury hotel and restaurant consortium Relais & Chateaux this week hosted its second annual Grands Chefs dinner in New York, bringing together 45 top chefs from around the world.
The event, which took place at Manhattan’s Gotham Hall on Monday evening, featured chefs from 10 countries from four continents, with the UK represented by two-Michelin-starred Grands Chefs Andrew Fairlie and Claude Bosi.
Other chefs included three-Michelin-starred chefs Daniel Boulud and Jean-Georges Vongerichten from the USA, Thomas Bühner from La Vie in Germany, and Emmanuel Renaut from Flocons de Sel in France. In addition iconic French chefs Marc Meneau and Annie Féolde as well as young chefs such as César Troisgros and Christopher Kostow were also cooking.
New York marked Relais & Chateaux’s second annual Grands Chefs dinner after the inaugural event held at Versailles in France last year. Next year, the dinner will take place in London.
The Grands Chefs dinner, which raised funds for New York charity Citymeals on Wheels and was sponsored by Champagne Pommery, saw the chefs paired up in teams of three cooking for 20 or 30 covers. The menus featured a first course of lobster, a second course of either scallops or sea bass, and a third of either veal or lamb.
Andrew Fairlie, chef patron of Restaurant Andrew Fairlie at Gleneagles in Scotland, served seared Maine scallops with Scottish sea vegetables and seaweed broth. He was teamed up with US chef Mark Ladner from El Posto in New York, and Patrick Bertron, head chef at Le Relais Bernard Loiseau in France.
Meanwhile Claude Bosi, chef patron of Hibiscus in London, served roast tenderloin of veal with aubergine and miso caviar, roast baby gem lettuce and dried bonito. He cooked alongside Davy Tissot from Villa Florentine in France and and Stéphane Mazières Hôtel Le Toiny in Saint Barts.
Commenting on the event, Fairlie said it had been a great honour to have been involved. “Being among culinary greats such as Marc Meneau, Daniel Boulud and Thomas Keller was a fantastic and humbling experience,” he said.
“While the cooking on the night was a challenge, the organisation of the event was impeccable and I had a great team in Mark and Patrick.”
Fairlie added: “The room looked absolutely spectacular and I didn’t realise until I got there just how big the event was going to be. It was an amazing and exhilarating experience and one of the best events of its kind that I have cooked at.”