Chefs Pascal Proyart and Alfio Laudani reunite for a one-off game dinner at the Rex Whistler
On Saturday 18th October 2019, Tate Britain’s Rex Whistler restaurant will be welcoming head chef Alfio Laudani’s former boss, Pascal Proyart, to the kitchen. On the night, the two chefs will reunite to cook a special five course British game dinner, surrounded by Rex Whistler’s exquisite mural, The Expedition in Pursuit of Rare Meats.
Proyart is a game-enthusiast, valuing its traditions. To celebrate British game season, Proyart and Laudani have collaborated to design a menu that showcases five different meats, giving guests an opportunity to try the finest seasonal produce from across the UK. Guests will also have the option to have the dinner paired with wine from the restaurant’s award-winning wine cellar.
Proyart and Laudani used to cook together at the One-O-One where Proyart was the executive chef, and Laudani joined as a chef de partie. Over the several years they worked together Proyart taught Laudani all he knew about preparing and cooking game.
He says: “Cooking with Alfio has been a pleasure in the past and I’m looking forward to being in the kitchen with him again. We both share a mutual love for game which can be tasted in the food.”
At the end of the evening, guests will have a chance to speak to Proyart and buy a signed copy of his new game cookbook, Proyart La Chasse Et La Cuisine.
BERKSHIRE MUNTJAC VENISON
Tartare | Quail Egg | Sourdough Toast
2014 Rielsing ‘Nierstein Oelberg’, Rheinhessen
WILD MALLARD DUCK
Coffee-Cured Breast | Confit Leg | Squash | Honey Mustard | Spiced Walnuts
2016 Pinot Noir, Albert Boxler, Alsace
HOLCOT ESTATES RED-LEGGED PARTRIDGE
Truffle | Vine Leaf | Chestnut Cognac Soup | Wild Mushrooms in Wild Garlic Oil | Pancetta | Celery Cress
2005 Rioja Reserva ‘Viña Tondonia’, Bodegas R. López de Heredia
SCOTTISH WILD VENISON ROEBUCK
Loin Roast | Shoulder Braised Parcel | Sweet Potato Compote | Heritage Carrot | Wild Blackberry Sauce Poivrade
2013 Montepulciano D’Abruzzo Riserva, Azienda Agricola Binomio
Confit Figs | Grapes | Meringue | Hazelnut & Sorrel Leaf
2013 Chardonnay Beerenauslese, Weinrieder, Niederösterreich
Date and time: 18th October 19:00 – 23:00
Price: Dinner – £75 per person, Dinner with wines – £120 per person
To book: Booking is essential and tickets can be bought at tate.org.uk.
About the Rex Whistler
Originally opened in 1927, the Rex Whistler Restaurant was described as ‘The Most Amusing Room in Europe’, owing to its specially commissioned mural, The Expedition in Pursuit of Rare Meats, painted at the age of 23 by the artist, which the restaurant is named after.
The restaurant has been the site of political and social intrigue over the decades, as well as gaining a reputation for having one of the capital’s finest wine cellars expertly overseen by Tate Catering CEO Hamish Anderson and head sommelier Gustavo Medina. Head chef Alfio Laudani creates a forward-thinking, seasonal British menu to accompany the esteemed wine list.
About Pascal Proyart
Proyart was born and raised in a small fishing village on the Brittany coast, where his family have been restaurateurs for three generations. His formal chef training began at ‘Les Sorbets’ Hotel school in Noirmoutier, where he remained for two years, before his military service in Africa where he experimented with new flavours and cooking techniques.
Chef Proyart spent a decade working in a number of hotels and restaurants throughout Europe, with Yves Mattagnes and Jacques le Divellec at the two-star Michelin Sea Grill in Brussels and the two-star Michelin Le Divellec in Paris.
Since then, Proyart has been the executive chef at the five-star luxury hotel, The Park Tower Knightsbridge London, running the ‘One O One’ restaurant for the past 23 years. During this period Proyart gained many accolades including 3 AA Rosettes for 17 years running and was nominated as one of the Best 3 Chef’s in the country by Harper & Queen.
A highlight was being voted in the Top 5 Restaurants for Best Food in GB by Sunday Times & Hardens 2012. Proyart built a reputation as one of the best chefs in the country in his time at the ‘One O One’ restaurant. During his time in London, Proyart did many popup events over the world including Japan, the Middle East and Australian Masterchef.
And now, after 23 years cooking in London, Proyart decided to pursue his ambitions of spending more time in the countryside, and bringing his cooking passion, knowledge and skills to the heart of people’s homes.
NOTE – Main image courtesy of Katie Wilson