DATE: Tuesday 9th September 2014
LOCATION: Alyn Williams At The Westbury
TIME: 7pm – 11pm
PRICE: CHEFstock 2014 tickets cost £200 per person and include all food, wine and Champagne.
BOOKINGS: Book early to avoid disappointment, contact reservations on 020 7183 6426 or email firstname.lastname@example.org
We are thrilled to announce that Chef Margot Janse of Le Quartier Francais’s ground-breaking and award-winning restaurant, The Tasting Room, will be participating in Chef Alyn William’s annual CHEFstock this year.
Alyn Williams said: “I’m very proud to once again be hosting such a spectacular line-up of chefs this September. Last year at CHEFstock 2013 we had fantastic dishes from Simon Rogan, Sat Bains, Bart De Pooter and Ignatius Chan, and this year’s events promise to be just as exciting. I admire every one of these chefs and it’s very humbling that they are coming to cook with me in my kitchen. When it comes to the menus there are no rules, the guest chefs are in charge and each tasting menu will take its own shape with our different yet harmonious dishes.”
Arrive to a welcome Champagne reception and canapés created by both chefs, then take a seat in the chic rosewood-accented dining room and savour each of the crafted eight courses from the one-off collaborative tasting menu – four courses from each chef, with a few surprises along the way.
ABOUT CHEF MARGOT JANSE, QUEEN OF SOUTH AFRICAN CUISINE
Dutch-born Margot Janse, who has been at The Tasting Room for almost 2 decades, offers the finest and most genuine South African dining experience through an 8 course African Surprise Tasting Menus which showcase and reinterpret indigenous South African and African produce in a contemporary and artistic way.
Janse does not just pay lip service to ‘local produce’ and ‘seasonality’. Her aim is to be 100% African. When she first arrived in South Africa over 20 years ago, she witnessed a culinary culture where chefs and restaurateurs dismissed local delicacies and products in favour of flown-in scallops, foie gras and cheese. At Le Quartier Francais, Janse has taken a different path, embracing a distinctly local direction, sourcing ingredients from Le Quartier Francais’s gardens or small producers who are as passionate as she is. Quail comes from nearby Paradyskloof, tennis-ball sized truffles are gathered in the Kalahari, cocoa is sourced from Madagascar and coffee from Ethiopia. The restaurant produces its own butter, bakes its bread daily and has barrels of home made vinegar in its store room. Traditional South African flavours and ingredients such as spekboom and baobab are re-examined then reworked to create modern, refined dishes.
Named South Africa’s Top Chef 2012, Janse is one of the few females named by Relais & Chateaux as one of its “Grand Chefs” (and one of only two Grand Chefs in Africa). Many have compared her work in South Africa to Alex Atala’s work in Brazil. There are obvious similarities- both reworking indigenous ingredients in modern, exciting ways and both inviting the world to discover their country’s culinary identity.
Above: A selection of Chef Margot Janse’s dishes from The Tasting Room
Below: Margot and Alyn’s menu for the 9th September