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Simplicity is deceptively complicated to achieve. In fact, its taken us five years to create a menu that embodies our simplistic approach to cooking.
The result is a series of taste experiences that will surprise and delight your palate. Each dish has been stripped down to its essence, using flavours that enhance their counterparts without upstaging them. Because we use fewer ingredients, they have to be the best. Which means they have to be fresh. The majority of our restaurants produce is sourced from our farm, and the rest, as close to it as possible. Its a new way of eating, pure and simple.
Gourmet Guide Description
When Liam Tomlin opened a Chefs Warehouse here, Franschhoek
applauded. The glorious yet casual setting – chickens clucking, Porcini
the pig wandering around, long tables in dappled shade under trees –
belies the seriousness of the chef behind the scenes. Inside the décor
is clean, in no way competing with nature’s palette outdoors, visible
through the glass doors which can open to let the outside in. Chef
David Schneider is talented and technical, yet relaxed in his approach.
“Food must be fun. I have lots of fun with vegetarian dishes – there are
100 different ways to cook a veg, but less so with protein,” says David.
His philosophy is inspired by kaiseki – having one idea, executed in
different ways. His meat plates are a clear indication of his tenure in a
butchery. He chooses to buy a whole animal and cook it family style,
ensuring that every piece of the beast realises the same value. David
has deviated slightly from the original Chefs Warehouse template;
in addition to the ever-popular ‘tapas for two’ he has some of his
signature dishes singular for easy picking. Pop in or visit after a wine
tasting; choose from the starter selection of oysters, Vietnamese rice
roll, duck liver parfait or his fabulous pastrami pretzel.
The menu evolves to meet the seasons. “I like to cook what I feel like,
and keep my options open,” says David. Expect a vegetable course
to include a harmonious and hearty trio of salt-baked celeriac with
fermented shiitake broth; parsnip with black cardamom, chutney and
rosemary and sweet potato churros with spiced buttermilk dip in winter.
In summer, it will be lighter. The fish and meat dishes are intense and
innovative, the desserts, worthy of praise. The Maison millionaire is a
sweet umami concoction of shortbread, buttermilk, miso and sesame.
The Franschhoek wild honey with coffee and malt is as moreish as the
well-known lemon posset with Maison estate lemons, berry consommé
and fresh berries.
Reviews (775)
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