The two Grands Chefs from the Relais & Châteaux Association’s Africa Delegation, Margot Janse of Le Quartier Français and Peter Tempelhoff of The Collection by Liz McGrath, recently hosted their first culinary evening together in Johannesburg, at the private residence of Mrs Liz McGrath.
These two Grands Chefs prepared a 5 course meal consisting of signature dishes such as beetroot, buttermilk labneh, dill and cucumber granita buchu by Margot Janse and miso and sesame cured salmon trout, Vietnamese roll, lobster popcorn, jalapeno-Ponzu dressing by Peter Tempelhoff. Creating the luxurious canapés for the evening was Londolozi’s very own Executive Chef, Anna Ridgewell.
Amy Young, Margot Janse, Peter-Tempelhoff and Anna Ridgewell
Official partners, Waterford wines, were elegantly paired with the courses and Moët & Chandon Champagne, S. Pellegrino, Acqua Panna water, Nespresso coffee and Valrhona chocolates also supported the evening. Stefan Norval of Afresh, a professional and dynamic event and design company based in Parkhurst Johannesburg created the décor, flowers and mood for the evening.
Beetroot, Buttermilk Labneh, Dill & Cucumber Granita, Buchu by Grand Chef Margot Janse
The evening was also an opportunity for the guests to learn more about the Relais & Châteaux 2012 guide which is distributed worldwide as well as the Relais & Châteaux cook book, available in book stores and on line, which features all the Chefs from the member properties in Southern, East Africa and the Indian Ocean Islands Delegation.
Miso & Sesame Cured Salmon Trout, Vietnamese Roll, LobsterPopcorn, Jalapeno-Ponzu-Dressing by Grand Chef Peter Tempelhoff
Comments Director of Relais & Châteaux Africa Delegation, Annie-Claude Bergonzoli:
“A Grand Chef is chosen for the highest of standards, calibre and uniqueness of his/her cuisine. All Relais & Châteaux member properties have restaurants, in total the Association comprises 160 Grands Chefs worldwide, so it is an incredible honour for our delegation to have two Grands Chefs. For 2012 our focus is to highlight and promote our region to local travellers, as well as showcasing the many international possibilities with our member properties whilst going on a culinary journey.
'Camembert' Cheesecake, Roast Pineapple Ice-Cream, Pine Nut Biscotti, Wafer Parmesan, Olive-Oil by Grand Chef Peter Tempelhoff
YUM!!! Definitely ordering the cookbook if I can get it in the U.S.!! 🙂