Behind the Scenes with Chef Oliver Dabbous

Leading chef Oliver Dabbous – hailed as a game changer by critics – prepared an exclusive dinner at Sotheby’s last night. The menu consisting of coddled duck egg with smoked butter & mushrooms; poached turbot with sea vegetables & cucumber; avocado, pistachio & sorrel; and finally cigar leaf chocolates, accompanied by Chablis 1er Cru Montée de Tonnerre Billaud-Simon 2012 and Bourgogne Pinot Noir Sylvain Pataille 2013. This exceptional meal was presented in the galleries in New Bond Street with diners surrounded by the highlights from this week’s Contemporary art sales. – Malcolm Cossons