There are times when we have special people working for Great Plains Conservation in our camps but that come across career opportunities they simply have to grasp before heading off on new adventures.
One such couple had that opportunity – Pierre and Antoinette – who were with us for 7 years in Botswana.
Pierre was our executive chef for Botswana and Zimbabwe. Antoinette was running round looking after guest experiences and deliverables for us from a front of house perspective.
We are still convinced that a someone who stayed at the camps saw the amazing food creations Pierre created and so head hunted Pierre to join The Institute of Culinary Arts in the position of senior chef lecturer in Stellenbosch, Cape Town. We still looking for that head hunter… 🙂
For the past year, Pierre has been lecturing and training the next batch of young cuisine masters before they leave and head out into the world of culinary delights. Antoinette works in hospitality recruitment, as well as teaching the Front of House classes at the chef school and even helps us out at the annual We Are Africa trade show in Cape Town over the last 2 years.
Whilst we were sad to see them leave originally, we are ecstatic to announce that Pierre and Ant (as Antoinette is affectionately known) are back !
They have started an amazing culinary experience for our guests staying in Cape Town.
Building off their hospitality and culinary experiences, they now host privately prepared dinners for guests staying at properties which offer kitchen and dining areas. A highly recommended location would be an Ellerman House Villa during their Cape Town stay which we book on behalf of guests.
The dinners (or lunches) are lovingly prepared and hosted any day of the week except from Friday to Saturday evenings as the couple celebrate the Shabbat. But don’t stress – we can easily book an alternate fantastic restaurant for your guests to enjoy that Friday evening so they are still well taken care of!
Pierre and Antoinette create a personalised menu based on what’s in season and available locally. They have a passion for using sustainably sourced, ethically raised, local produce. Of course they tailor the menu to suit any dietary requirements or specific preferences such as “South African inspired”, “Ottolenghi style experience” etc but typically lean towards an unpretentious, fine dining approach.
Each dish has its own story and is expertly paired with a South African wine. Ideally, small family-run farms are supported but the choice is flexible according to taste and preferences. Guests enjoy a couple glasses Methode Cape Classique sparkling wine on arrival too.
We dont believe in offering your guests a standard “off the shelf, one size fits all dining experience” so we prefer to consult on the menu offered and wines chosen for the guests. This determines the final cost of the 7 – 9 course meal including the canapés, wines, food sourcing and preparation, table setting, meal and wine’s service and of course the clean up because who wants to wash dishes when on vacation!
This is one of those Great Plains Insider moments we love discovering and sharing with you.
A Great Plains Insider moment is an experience, moment, sight, sound, taste that you would not find displayed on a website or read about in a brochure.
We constantly search out and share those moments of magic our guests can expect to enjoy when travelling with us.