Calling all ‘foodies’: If you’re looking for an unspoilt culinary hotspot we may have found the perfect place! Nestled in the Overberg, Gabriëlskloof Restaurant makes for the ultimate gourmet getaway. We sat down to chat with the restaurant’s head chef, Frans Groenewald about the inspiration behind this taste sensation.
GLAMOUR: Where did your love for food start and what made you decide to make a career and living out of it?
Frans: My parents, they run their own catering company. We as kids were involved from a very early stage.
GLAMOUR: Where did you study?
Frans: Studied at Warwick Chef School Hermanus, further my studies at Moulin de Mougin Michellin 3 star, worked as private chef to the Tolman family owners of the Red Carnation Hotel group), were junior sous chef at Milestone Hotel and apartments (winner Small Leading Hotel of the World) head director chef at GlaxoSmithKline.
GLAMOUR: Who was your mentor?
Frans: My parents and Kevin Warwick.
GLAMOUR: What is your food philosophy?
Frans: Fresh ingredients inspire me so I love to cook with local fresh produce and treat it with respect, love bringing in a few elements from my ancestors also into play.
GLAMOUR: How do you set yourself apart from the hub of professional chefs out there?
Frans: I believe if you cook from the heart and are true to yourself, then no chef will be the same. I love following other chefs and dine at their restaurants, but I focus on what I do and follow my heart.
GLAMOUR: How would you describe your style of food?
Frans: Honest, fresh, country style with a touch of ‘Frans’.
GLAMOUR: How would you describe the décor style and ambience of your restaurant?
Frans: The décor is Overberg “French”country the ambiance with my wife, Mariaan Groenewald, leading her team it is warm, friendly and welcoming.
GLAMOUR: What’s your signature dish and will it be on the winter menu?
Frans: My slow roasted lamb served with warm slaphakskeentjies is definitely a winter signature dish and will be on the menu.
GLAMOUR: Speaking of the new winter menu… can you name a few of the dishes people can expect to enjoy at Gabrielskloof this season?
Frans: Lentil bobotie, barley and vegetable soup, pumpkin and wheat risotto, pork belly, slow roasted lamb,free range duck au vin, trout confit, pork rillettes, sous kluitjies, malva pudding.
GLAMOUR: What’s the one ingredient you can’t live without?
Frans: Maldon salt = love
GLAMOUR: Have you cooked for any international celebrity guests before?
Frans: When I work at Moulin de Mougin we catered for many movie stars with the Cannes festival, in London the bands like West live, Blue, Atomic Kitten, Bono etc stayed and dined with us.
GLAMOUR: What is currently the biggest international food and restaurant trend?
Frans: I believe that fermenting and preserving of vegetables will be the biggest trends for 2015. Also locally bringing veg to the restaurant tables that has been on the back ground for a while, think things like kohlrabi etc.
GLAMOUR: With wine playing such a big part in the daily existence of Gabriëlskloof how do you incorporate the wine aspect in the restaurant – to set the restaurant apart from other wineland restaurants?
Frans: I work very closely with our winemaker on wine recommendations, we also do recommendation per dish and the guest are welcome to have an informal tasting at the table. We also offer the whole Gabriëlskloof range by the glass.
GLAMOUR: Why would you say that the Gabriëlskloof wines are exceptional food wines?
Frans: It’s honest and true wine. Very good value for money wine and full of body.
GLAMOUR: Why should people come to your restaurant?
Frans: It is set on a beautiful farm, warm hospitality and great food. We will love to share our passion of cooking with you.
