Xavier Mouret

.http://www.guoman.com/en/hotels/united_kingdom/london/the_royal_horseguards/index.html

I join to raise all the food standars within the hotel & win 2AA rosettes in a year for the restaurant maintening the same team.

This article as been publish in the Caterer magazine in December 2010

The Royal Horseguards hotel in Whitehall, London, has appointed Xavier Mouret as executive chef, with the aim of lifting the standard of its restaurant from two to three AA rosettes.

Mouret joins the 281-bedroom property from the Landmark London hotel where he worked at the Winter Garden restaurant. He was previously at Claridges, London, and the Sofitel Chicago Water Tower Hotel.

Born in Paris, Mouret spent the early part of his career working in one and two-Michelin-starred restaurants throughout the city. In his new job he will oversee the hotel's banqueting in One Whitehall Palace, as well as run the Royal Horseguards' entire food and beverage offering following a £5m investment in the refurbishment of the restaurant, lounge and bar space.

"The Royal Horseguards regularly welcomes politicians, statesmen and diplomats from all over the world through its doors due to its location in the heart of Whitehall," said Mouret.

"Therefore the catering offering needs to be up there with some of the best in the world. Currently it's good. We intend to make it exceptional. The Guoman-owned hotel, which becomes a member of Preferred Hotels & Resorts on 1 December, is now looking to appoint a new head chef.

The Royal Horseguards hotel in Whitehall, which was officially awarded five-star status earlier this year, has appointed Xavier Mouret to the role of executive chef.

This part was made by the Public Relations of the groupe to communicate through the media and for the Website.

Paris-born Xavier Mouret joins The Royal Horseguards from the Landmark London Hotel where he worked under executive chef G. Klaner at the 2AA Rosettes Winter Garden restaurant.

Prior to this Xavier worked at both Claridges and the Chicago Water Tower Hotel (Sofitel) where he was responsible for all catering options during the hotel opening. Xavier also brings with him over 6 years experience working in 1 – 2 Michelin star restaurants across Paris.

As part of his remit at the 281 room historic Whitehall hotel, Xavier will oversee the hotel’s banqueting in One Whitehall Place in addition to the entire food and beverage offering of The Royal Horseguards hotel with the specific task of lifting the hotel’s restaurant to 3 AA Rosette standard.

“I’m thrilled and excited to be given this opportunity” said Xavier, “The Royal Horseguards regularly welcomes politicians, statesmen and diplomats from all over the world through its doors due to its location in the heart of Whitehall. Therefore the catering offering needs to be up there with some of the best in the world. Currently it’s good. We intend to make it exceptional.”

He continued, “In order to do this, we’re looking for a strong head chef who can bring an unrivalled focus on quality with the ability to deliver an exceptional dining experience every time. We want to make The Royal Horseguards and its restaurant consistently excellent; to do this we need a world-class head chef.”

The appointment is the first step in the hotels’ plans to further enhance their food and beverage offering with a £5m investment in the refurbishment and re-design of the restaurant, lounge and bar spaces. The investment will be in addition to the £16m investment spent last year to bring the hotel to 5star standard.

The Royal Horseguards general manager Jon Beecroft commented, “We’re so excited to welcome Xavier to the team and we’re looking forward to seeing his influence lifting the hotel’s dining experience. We have our eyes firmly set on those three AA rosettes…”

The Royal Horseguards intends to fill the head chef role as soon as possible, before then moving forward with further £5m investment and refurbishment plans. The hotel intends to see the refurbishment complete in early 2010.

Examples de menu pour les banquets / Sample of Banqueting menus:
Entrees / Starters:

-Marbled terrine of foie gras with fig chutney, sweet wine jelly and brioche toast

-Seared hand dived scallops, crispy pancetta, pea puree and carrot dressing

-Salmon gravadlax, tiger prawn & orange timbale and red curry mayonnaise

-Volute of asparagus with langoustines with girolles mushrooms

-Salad of Cornish lobster and watermelon, almond puree and pea shoots

Intermediare sorbets:

-Strawberry & fresh Basil Sorbet

-Green Apple & Calvados Sorbet

-Lemon Parsley and Gin Sorbet

Plats / Mains courses:

-Roasted English lamb loin wrapped in mushroom and puff pastry, fondant potato, green beans, baby carrots and rosemary sauce

-Pan fried sea bass, courgette flower filled with crab & salmon mousse, fennel Boulanger, Swiss chard and saffron sauce

-Pan roasted monk fish, fondant potato, fennel confit and parsley puree served with lobster cream

-Milk fed veal loin, white onion puree, asparagus, mushroom ragout and Bordelaise sauce

-Duo of Scottish beef – braised and fillet, horseradish cream potato, glazed baby carrots and buttered spinach with braising jus

Desserts:

-Chocolate tasting

(Fondant, milk chocolate & raspberry, white chocolate & apricot milkshake)

-Trio of Summer berries

(Raspberry tart, black berry & vanilla cream shot, iced strawberry parfait)

-Rhubarb cheesecake, strawberry & pink champagne sorbet, almond biscotti

-Vanilla chibouste, pineapple Carpaccio, lychee tapioca and coconut ice cream

-Dark chocolate Ganache, coconut mousse, joconde biscuit and lemongrass sorbet

Example de menu pour le restaurant pour l'ete
Sample of Restaurant menu for the summer

Entrees / Starters

-Cornish crab and avocado salad,Tomato, cucumber and lemon dressing

-Baked baby beetroot and golden cross goat cheese,Quail egg, pine nut, coriander oil

Carpaccio of Casterbridge beef filletTruffle oil, parmesan, rocket

-Mosaic of summer beans salad

-Radish, pea shoots, crispy pancetta and sweet garlic dressing

-Scottish Langoustine “Nicoise salad” and black olive dressing

-Presse of foie gras and wild rabbit,fig compote, rustic bread

Plats / Main courses

-Black leg chicken,Summer beans ragout, gnocchi and tarragon cream

-Casterbridge Beef Fillet, Rosti potato, girolles mushroom, parsley puree, Madeira jus

-Duo of English lamb, Loin and pudding, white beans cassoulet, rosemary sauce

-Line caught Wild sea bass, Fennel boulangere, broccoli stem and citrus dressing

-Poached Halibut,Samphire, Baby leeks, brown shrimps & mussel

-Bouillabaise,Bass, halibut, red mullet, prawn and Saffron fish broth

-Home made cannelloni, Baby spinach and ricotta, Mediterranean vegetable and summer broth

Desserts

-A tasting of chocolate

Warm chocolate Fondant, milk chocolate and orange savarin,

White chocolate and Bailey’s milkshake

(For 2 persons)

-Crème Brulee, Earl grey sentence, fig scone and honey crème fraiche

-Valrhona Chocolate fondant, Almond and saffron ice cream, caramelised mango

-Peach Melba, Poached peach, vanilla ice cream, raspberry and hibiscus syrup

-Strawberry tasting

Ice parfait, strawberry and basil sorbet, pink peppercorn meringue

-A fine Selection of Farmhouse British’s cheeses

Golden Cross, Somerset brie, Celtic promise, Black stick blue

Celery stick, grapes, plum chutney and cheese crackers

Xavier Mouret

Monday 3 January 2011

buffet et jazzy brunch

Tuesday 23 November 2010

Sofitel Sevres

Wednesday 10 November 2010

The Royal Horseguards

Afternoon Tea 2010 at the horseguards