Chefs
Anton Edelmann
Anton Edelmann is renowned for having been the Savoy hotel's maître chef des cuisines for 21 years, between 1982 and 2003. He is now launching his own restaurant, Anton's, in Hertfordshire.
Born in Germany, Anton got his first professional job at the Savoy. He returned to work inin Germany before coming back to London to work at The Dorchester hotel under Anton Mosimann. He then went on to another of London's great hotels, Grosvenor House before returning to the Savoy.
Anton is reputed for his modern European food with a strong French influence. Having left the Savoy he worked as the chef at the Directors' Table, the fine dining division of catering company Sodexho, and Chef Patron at London's Allium restaurant.
Anton is a television regular and the author of several books.
Books
The Savoy Cookbook
, Pavilion Books, 2003
Anton is reputed for his modern European food with a strong French influence. Having left the Savoy he worked as the chef at the Directors' Table, the fine dining division of catering company Sodexho, and Chef Patron at London's Allium restaurant.
Anton is a television regular and the author of several books.
Books
The Savoy Cookbook
, Pavilion Books, 2003
- Grilled turbot with red wine reduction and silver onions
- Lamb fillets with spring vegetables
- Langoustines in their pyjamas with mango sauce
- Linguine with scallops, tomatoes and parsley
- Malibu froth with exotic fruits
- Mediterranean vegetable ragout
- Meli melo of lamb on minted pea puree with Chinese cabbage and potato rosti
- Orange quark soufflé
- Parmesan-crusted veal holstein with olive tapenade
- Peppered venison with wild mushrooms and black pudding spätzle
- Pesto sauce
- Plum tart with sabayon
- Poached cinnamon and saffron-scented figs with frozen vanilla yogurt
- Potato salad with caviar a la raisa
- Puff pastry
- Puff pastry apple parcels with Calvados butter sauce
- Seared red mullet with scallops, crushed potatoes and salsa verde
- Seared scallops, carrot and cardamom puree, chervil froth
- Seared sea bass with piperade and marinated potatoes
- Slow-braised pigs' cheeks with parsnip purée
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