Culinary Stops

50 Best Restaurants Backstage: Even Chefs Have to Eat

By FDL on

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50 Best Restaurants Backstage: Even Chefs Have to Eat

The S.Pellegrino World’s 50 Best Restaurants ceremony is one of the rare occasions when the world’s best chefs have a chance to meet up, exchange ideas and socialize with their fellow colleagues and other food professionals.

The evening begins at 6.30 p.m. GMT. with the reception in the Library of London’s historical Guildhall. While the contest does give the evening a good dose of pleasurable frisson, the atmosphere is convivial and stands out for the almost tangible feeling of comraderie and shared appreciation.

As they mingle before the ceremony starts at 8.00 p.m. GMT, the evening’s gourmand guests will be served: canapés (produced by Rhubarb in conjunction with Birra Moretti and Cacao Barry), champagne (Veuve Clicquot), red and white wines from Spain and beer (Birra Moretti); coffee (Lavazza) and water (S.Pellegrino and Acqua Panna). There will be also an expert Iberico ham carver, as well as a market featuring products by Slow Food Producers, sponsored by Lavazza.

Once all the awards and rankings have been given out, the next day, the Top 50 chefs and their companions are all invited to a celebratory lunch. This year it will be at London’s Galvin La Chapelle restaurant (in the photo). Chef Jeff Galvin is taking on the challenge of cooking for the world’s 50 Top Chefs – all at one time.

What on earth does a chef serve his world-famous colleagues? We’d love to tell you, but the menu is top secret. For the moment.

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