Cuisine:
French, Mediterranean, South African
Location:
Cape Town
Chef Charles
About The Chef
Charles born in France in 1973,grew up in the countryside of France, in between Normandie, the Alpes, Brittany and the loire vallée, after 4 years in the French clay Pigeons shooting team and professional shooter, I decided to become a chef.
Got my diplomas in 8 months instead of 4 years, I mostly worked in Michelin star restaurants.
After 3 years with Alain Ducasse both in Paris and Monte Carlo, i came to South Africa on holiday in 1998.
I opened the Marine Hotel (relais & château) in Hermanus in 1999 as Head chef.
At the age of 27 I opened my own restaurant in Cape Town. A few years later I sold it and moved to Moscow where I opened 4 restaurants for a business man.
Came back to CpT and started a consulting company which made me travel to India, Seychelles, Mali, Tanzania, Morocco, Norway.
Since about 10 years now I share my time between Paris at the Hotel George V and as private chef in Cape Town.
May my passion become your pleasure.
Menus
MENU 1: R900 pp (excl. vat)
Booking requirement: 4 people minimum
OR
R1400 pp (excl. vat) for 2 people
4 COURSE MENU
3 cocktail snacks
1ST COURSE
Fresh and confit tomato tartar
2nd COURSE
Linefish leche del tigre
3rd COURSE
Chicken filet filled with mushrooms in a potato cage, sauteed spinach
4th COURSE
Lemon cheesecake and red berries
MENU 2: R1400 pp (excl. vat)
Booking requirement: 4 people minimum
OR
R1700 pp (excl. vat) for 2 people
4 COURSE MENU
3 cocktail snacks with pre dinner drink
1ST COURSE
Turmeric prawns with aubergines parmigiana, basil gel
2nd COURSE
Grilled linefish, homemade gnocchi, and Jalapeño sauce
3rd COURSE
Beef picanah marinated in chimichurri sauce, potato darphin, and Pak choi
4th COURSE
Lime granite with marinated citrus fruits in honey and vanilla, lemon madeleine
MENU 3: R1550 pp (excl. vat)
Booking requirement: 4 people minimum
OR
R1850 pp (excl. vat) for 2 people
5 COURSE MENU
3 cocktail snacks with pre-dinner drink
1ST COURSE
Linefish ceviche, lime and coconut, and mango salad
2nd COURSE
Roasted asparagus, poached egg, smoked salmon, tangerine sauce
3rd COURSE
Linefish of the day, seasonal vegetables, and saffron beuŕre blanc
4th COURSE
Rib eye steak, fine beans, gratin dauphinois, and black pepper sauce
5th COURSE
Crepes Suzette
MENU 4: R1650 pp (excl. vat)
Booking requirement: 4 people minimum
OR
R1950 pp (excl. vat) for 2 people
3 COURSE MENU
5 cocktail snacks with pre-dinner drink
1ST COURSE
Crab meat and guacamole timbale
2nd COURSE
Tournedos Rossini, sauteed mushrooms and spinach, foie gras, truffle sauce
3rd COURSE
Vanilla crème brulee, blue berrie financier
3 Mignardises
PLEASE NOTE:
The Menu price includes:
- All the ingredients
- Your chef traveling fee (If the venue falls within the chef working areas)
- The cooking of all the dishes
- The entire service
- The cleaning
20% surcharge fee
To guarantee the best service and experience, bookings should be made at least 48h before the desired date to enable your chef to plan everything accordingly. There will be a 20% surcharge fee for bookings made in less than 48 hours.
30% surcharge fee
A 30% surcharge will be added for bookings on public holidays (1 Jan, 2 Jan, 21 Mar, 7 Apr, 10 Apr, 27 Apr, 1 May, 16 Jun, 9 Aug, 24 Sep, 25 Sep, 25 Dec, & 26 Dec).
Minimum number of people required
The minimum number of people required under each menu is based on adult guests and excludes children. Children under 12 will be charged half of the adult menu price. Main course & dessert.
Follow Us
Got A Question?
Phone: (+27) 78 229 2839
Email: info@chefnguests.co.za