Next week sees a brand new kitchen team in place at Makaron Restaurant at Majeka House, with its three departing chefs replaced by consultant Chef Pete Goffe-Wood and new Head Chef Lucas Carstens. It also signals a more inviting and approachable dining experience.
It was coincidence that the three chefs are departing this month, Chef Tanya Kruger leaving the industry for a year and Chef Germaine Esau moving to Hillcrest Berry Farm. We have no information as to Chef David’s new destination.
Chef Lucas opened Cuvée restaurant at Simonsig four years ago, and focused on locally sourced and ingredient-driven food, with sustainability paramount. He shares this food approach with Chef Pete. Chef Pete needs little introduction, a MasterChef SA judge for three years, running Kitchen Cowboys, consulting to restaurants, helping out in rectifying Eat Out Restaurant Awards Lunch disasters, preparing steak sandwiches at markets, judging cocktail competitions, and much more. Both chefs ‘focus of good cooking should be all about the flavours on the plate, rather than any disguises or presence‘, states the Manley Communications media release on behalf of Majeka House.
Chef Pete plans to strengthen the Lunch menu, and to create greater synergy between the Lunch and Dinner menus. Chef Pete’s focus will be on ‘excellent sourcing’, the food being more about ‘origin’ than ‘process’. Dining at Makaron will be ‘special‘, rather than ‘special occasion‘ dining. The dishes will be paired with a ‘proudly Stellenbosch‘ approach, including wines, craft beers, and artisanal cocktails.
Makaron, Majeka House, 26-32 Houtkapper Street, Paradyskloof, Stellenbosch. Tel (021) 880-1549. www.majekahouse.co.za Twitter: @MajekaHouse Monday – Sunday Lunch and Dinner.
Chris von Ulmenstein, WhaleTales Blog: www.whalecottage.com/blog Tel 082 55 11 323 Twitter:@WhaleCottage Facebook: click here