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Good France 2016: Where to eat in Johannesburg, Pretoria and Hartbeespoort?


Following the success of the very first Goût de France / Good France event in 2015, the French gastronomy celebration will be held again on 21 March 2016 in South Africa and the rest of the world.

Four restaurants in Gauteng & North West Province are participating in Good France:

 

Johannesburg: 3SIXTY° Liquid Lounge, Winehouse Restaurant,

Pretoria: Brasserie de Paris

Hartbeespoort: Café Lebonheur

 

More about the Chefs

 

CHEF BLAKE ANDERSON
(3SIXTY° Liquid Lounge, Johannesburg)

 

 

 

Q. How and when did your passion for cooking start?

A. I spent many years in the kitchen as a young boy, many days after school watching my mother cook many different dishes. I was very fortunate that my family could travel a lot, I was introduced to many multiple flavours from Asian to Mediterranean, this is what inspired me to become a chef.


Q. What's your favourite French dish?

A. This is a difficult one as I have a sweet tooth but a love for the hot kitchen, sweet would be Tarte Normande and the Paris Brest Savoury – pork or lamb cassoulet


Q. Sweet or savoury?

A. Sweet


Q. White, red or bubbly?

A. Red wine


Q. What's your favourite French ingredient to cook with?

A. Fresh herbs – sage, thyme and tarragon ; cheese - chevre and gruyere


Q. What's your favourite music to cook by?

A. Good classical, no piano but violin or fast dance music.


Q. What would be your favourite French region for a culinary experience?

A. Toulouse

 

Website: https://www.tsogosun.com/3sixty
Facebook: http://on.fb.me/1M4GWX5

 

CHEF JOHANNES DE BRUIJN
(Winehouse Restaurant, Johanneburg)

 

Q. How and when did your passion for cooking start?


A. When I was at school I spent a lot of time on a farm with my grandparents. My grandmother was an incredible cook and would spend all day working in the kitchen preparing not only the 3 main meals of the day, but also jams, biscuits, cakes and rusks to snack on at tea time. I think this is where my real love of food came from.

Q. What's your favourite French dish?

A. There are so many excellent classic French dishes that you are taught when you enter a professional kitchen. Each is unique and each has something special, so its almost impossible to narrow it down to just one. I do however have incredibly vivid memories of the first time I ever experienced crème brulee. It was the most amazingly luxurious dessert I'd ever encountered and I instantly hooked.

Q. Sweet or savoury?
A. Usually sweet

Q. White, red or bubbly?
A. Red

Q. What's your favourite French ingredient to cook with?
A. I adore foie gras.

Q. What's your favourite music to cook by?
A. The hum of a busy kitchen

Q. What would be your favourite French region for a culinary experience?
A. Lanquedoc

Q. Have you already worked in France or with a French chef?
A. I have not, but I will be visiting France later this year.

 

Website: http://tenbompas-restaurant.co.za
Facebook: @TenBompasHotel
Twitter: @TenBompas 

 

CHEF ANÉ WAIT
(Brasserie de Paris, Pretoria)

 

Q. How and when did your passion for cooking start?

A. As a child, helping my mom and grandmother in the kitchen.

Q. What's your favourite French dish?

A. My all time favourite will always be Crème Brûlée

Q. Sweet or savoury?

A. Sweet

Q. White, red or bubbly?

A. Definitely Bubbly

Q. What's your favourite French ingredient to cook with?

A. Duck.

Q. What's your favourite music to cook by?

A. I like quite a variety of music, so it all depends on my mood.

Q. What would be your favourite French region for a culinary experience?

A. Provence!

 

Website: http://brasseriedeparis.co.za
Facebook:@BrasserieDeParis 
Twitter: @BrasserieDParis 

CHEF HUGO SNYMAN
(De Kloof Restaurant, Pretoria)

Website: http://dekloofrestaurant.co.za
Facebook: @DeKloof 
Twitter: @DeKloofFineDine 

 

CHEF ANGÉLIQUE BEKKER
(Café Lebonheur, Hartbeespoort)

 

Q. How and when did your passion for cooking start?

A. My passion for food was not created over time...... but I was born with the love of food. To love the crearivity it offers, to love the joy it brings to others, but most of all to be able to constantly improvise with different techniques and flavours.

Q. What's your favourite French dish?

A. Sweet: stawberries and chocolate and a perfect creme brulee. Savoury: Cheese cheese and cheese

Q. Sweet or savoury?

A. Both.

Q. White, red or bubbly?

A. All 3 but if had to make a choice then definately red.

Q. What's your favourite French ingredient to cook with?

A. Absolutely Herbs de Provence!

Q. What's your favourite music to cook by?

A. Accordion ambiance music and Edith Piaf

Q. What would be your favourite French region for a culinary experience?

A. Provence and Brittany

Q. Have you already worked in France or with a French chef?

A. Not yet. But it's my dream to one day have the opportunity.

 

Website: http://cafelabonheur.co.za
Facebook: http://on.fb.me/1M4FPH7

 

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