Week of taste brochure

WEEK OF TASTE WEEK OF TASTE WE WEEK OF TASTE WEEK OF TAS WEEK OF TAST WEEK OF T WEEK OF TAS WEEK OF TAST WEEK OF T WEEK OF TAS WEEK OF TA REAL FOOD IS AT THE HEART OF WEEK OFTHE TASTE WE WEEK OF TAS WEEK OF TA WEEK OF TAS WEEK OF TA WEEK OF TA SOUTH AFRICA AND LESOTHO WEEK OF TAS WEEK OF TA WEEK OF TAST WEEK OF TA WWW.WEEKOFTASTE.CO.ZA WEEK OF TAST #WEEKOFTASTESAWEEK OF TAST WEEK OF TA WEEK OF TAS WEEK OF TAS WEEK OF TAST

WEEK OF TASTE

19-31 MAY 2014

TABLE OF CONTENTS Introduction The Programme Thibaud Renard & Jérôme Bigot Georgiana San & Emeric Le Puil Jean Claude Cléret & Marie-Hélène Tardif Chefs in South Africa & Lesotho Find Out More

1 2&3 4 5 6 7&8 9

INTRODUCTION Real Food is… tasty, healthy, sexy, easy, affordable, locally-produced and for everybody!

Real Food is at the heart of the Week of Taste, inspired by the French concept La Semaine du Goût® initiated almost 20 years ago.

For two weeks, 5 top French chefs will work with top South African chefs on gastronomic experiences in 8 cities in South Africa and Lesotho. The idea is to discover new food and taste experiences in collaboration with French and local chefs.

The Week of Taste is about the sharing of food, knowledge and experiences with surprises including competitions, tips and personal recipes from top South African and French chefs.

1

THE PROGRAMME The programme is varied and offers worthwhile experiences for foodies and people of all ages, with “Taste Lessons” organised in schools and universities, “Taste Workshops” for self-learners, four-handed gastronomic dinners, tours of city markets, as well as a culinary photo competition on social media.

Taste Lessons Organised in schools and universities before, during and after the project, the “Taste Lessons” are specially created for pupils and students to discover and rediscover tastes and learn to make easy, simple and balanced dishes in collaboration with French and local chefs.

Four-Handed Gastronomic Dinners Two chefs, one menu… A French chef and a South African chef will bring their culinary creativity together in creating gastronomic dinner experiences. The dinners in Johannesburg will also include a French wine specialist recommending a selection of wines paired with the menu.

2

THE PROGRAMME Taste Workshops For those who like to get creative and get their hands dirty in the kitchen, the “Taste Workshops” will be organised with chefs, in the Alliances Françaises participating or in partnering cooking schools. The workshops will be followed by a cocktail and meal.

Market Outings All foodies are invited to discover or rediscover local produce that have somehow been forgotten or those ingredients that are not often used in the kitchen.

Thematic visits of large or small markets will be organised in the cities participating and will focus on various aspects around taste.

Culinary Photo Contest Grab your phone or your camera: it is your chance to win a prize related to The Week of Taste! The most liked and shared photo will be awarded a one week gastronomic trip to Reunion Island.

3

THIBAUD RENARD Thibaud discovered at an early age his passion for cooking and cuisine, participating in a cooking contest at 14. At just 18 years old, Thibaud moved to Paris and started working at The Arôme, under the direction of Mr Thomas Boullault, a Michelin star chef. He worked in several restaurants namely the Georges V’s restaurant (3 Star Michelin). From this very strong background of training he entered Goumard, a centenary institution that specialises in seafood in Paris, and was promoted at the age of 23 as chef of the restaurant. Characterised by a wish to serve the best produce without gimmicks, his cuisine is renewed every two months incorporating seasonal produce.

JOHANNESBURG 19 – 24 MAY | MASERU 26 – 30 MAY

Photo by Benjamin Schmuck

JEROME BIGOT Jérôme is a young self-taught chef based in the Burgundy region. Curious by nature, Jérôme first learnt from others knowledge and experience while devouring cookbooks.

Today, at Grès, he creates culinary dishes with the produce as his sole mentor. At just 30 years old, Jérôme boasts a real style, delicate but assertive, bringing his own culinary bringing his own culinary flair with an extremely rare and authentic touch.

PRETORIA 21 – 23 MAY

4

Photo by by Caroline Giell

GEORGIANA SAN Georgiana began her Masterchef adventure to pursue her passion: cooking. Food has always been instinctive to her.

The quality of the ingredients is the essence. She loves to choose her own produce to make sure they will be fresh and tasty, with delicious dishes in mind. Making food is her reason for living. She took part in La Semaine du Goût in France in 2012 during which she organised a workshop on Beninese cooking.

From 2012 to 2013, she travelled across 10 European cities to meet local producers as well as locavore and slow food chefs, within the framework of a documentary entitled Georgiana Chez Vous.

CAPE TOWN 19 – 24 MAY

EMERIC LE PUIL Emeric, a promising young chef, worked in many prestigious restaurants between the Loire Valley, his homeland, and recently settled in Paris. Having started his career in 2007 at the Château de Chissay in Touraine and the famous Meurice in Paris, he then joined Oliver Arlot’s famous restaurant in Tours and in 2011 became responsible for the cuisine at the Little O, a very popular traditional restaurant in the city of Tours. He decided in 2012 to go back to Paris and became the second at Alain Milliat’s restaurant, and then was named Chef at The Comte de Gascogne, award winning restaurant of the West of Paris.

BLOEMFONTEIN 21 & 22 MAY I PORT ELIZABETH 27 – 29 MAY

5

JEAN CLAUDE CLERET Originally from Reunion Island, Jean Claude began his professional career in 1983 as Commis Chef. Keen to learn, he went to France in 1988 and worked as Second Chef and chef de partie at several restaurants, namely Chez Prunier, le Duc Elysées and Le Vivaldi. He returned to Reunion Island in 1994 to work as chef. In 1998, Jean became a trainer and taught culinary technology, kitchen practice and ethics. He then worked as Executive Chef of the Presidential Palace of Gabon. In 2005, he settle in Marrakech, Morocco, where he worked as a chef at B0-ZIN. Since his return to Reunion Island in 2006, he has created a company specialising in consulting and training as well as taking on the role of President at the Cercle des Epicuriens de la Réunion.

DURBAN 19 – 23 MAY | CAPE TOWN 26 & 27 MAY | VAAL TRIANGLE 28 MAY JOHANNESBURG 29 & 30 MAY

Photo by Benjamin Schmuck

MARIE-HELENE TARDIF Sommelier Marie-Hélène a young artist from Quebec, started a career as a photographer in Montreal until she fell in love with wine. Between art, creative writing, psychology, her studies have highlighted the real beauty without artifice. The pleasure of wines was for her a contemplation of nature. She flew to France where she met her husband, Jérôme Bigot. At the restaurant Grès, it is with great happiness that she sources winemakers who respect the earth and human. Marie-Hélène pairs wines to accompany a dish with intuition and sensitivity.

PRETORIA 22 & 24 MAY I JOHANNESBURG 23 & 24 MAY

6

CHEFS IN SA & LESOTHO Photo courtesy the forum company

Puleng Moshoaliba (Johannesburg)

Born and raised in the Free State, Puleng received a professional cookery diploma from the International Hotel School, Durban.

She then joined the forum company, where she worked her way up from Chef de Partie and Pastry Sous Chef to Executive Sous Chef. She admits to loving lemon baked cheesecake and hopes to open her own bakery one day.

Photo courtesy the forum company

Arno Boshoff (Cape Town)

Arno was awarded the top Hospitality and Catering Service Graduate in SA after completion of his studies. He worked for industrial airline catering companies and at top catering companies in Johannesburg. As the Group Executive Chef for the forum company, Arno is responsible for the recipe and menu development, ensuring innovative and world-class food menu on offer.

Photo courtesy French Embassy in SA

André Ahiba (Pretoria)

After graduating from the Hotel School of Abidjan, Ivory Coast, André learned the ropes in high-end establishments in Nice and Abidjan. He arrived in Pretoria in 1995 as a chef at the Embassy of Ivory Coast. Then, he worked for two years as a kitchen assistant at the restaurant “La Brasserie de Paris”. In 2001, he joined the kitchen of the Residence of France, which he has managed since 2008.

Johann Barnard (Port Elizabeth)

Johann joined the Summerstrand Hotel where he has worked his way up from Sous Chef to Executive Chef. Johann makes dishes where she met her husband, Bigot. the restaurant Grès, is with great his own byJérôme using only theAtfreshest ingredients thatitcomplement happiness that she each sources winemakers who respect the earth and other – often with a little twist to individualise them.human.

Marie-Hélène pairs wines to accompany a dish with intuition and sensitivity.

7

CHEFS IN SA & LESOTHO Jean-Paul Videau (Durban)

Photo by Sally Chance

Born in France, Jean–Paul was educated to culinary delights at a very early age by his passionate parents. He started his career at one of the top hotels in Cannes. Three years later, Jean-Paul and his wife opened a restaurant which they ran for 11 years.

Following a visit in South Africa, he decided to open La Baguette de Paris in Howick, the first French bakery in KZN, before settling in Durban to run the Café Saint-Germain.

Clive Aaron (Durban)

Clive joined Christina Martin School of Food and Wine in 2001 and opened his catering company Eat Me Gourmet Wonderland in 2003. Few years later, he opened, Eat Me Gourmet Café, a modern South African Bistro-style in Durban. He subsequently worked in food and wine pairing in hotels before running his company focused on catering upmarket private functions.

Ska Moteane (Maseru)

Photo courtesy FBI

Since the beginning of her career, Ska has worked as a chef for the Royal family from Lesotho and consulted for supermarkets including Pick n Pay and Woolworths. She has won the 2012 Gourmand Award for the Best African Cookbook in the World for “Cuisine of the Mountain Kingdom – Cooking in Lesotho”.

Lesley Jacobs (Bloemfontein)

Lesley has been in the hospitality industry since 1997, working at the Mount Nelson in Cape Town, and then at the Saxon Hotel and Spa and the Michelangelo with stints at the Free State Technicon, South African College of Tourism and the Campus International Hotel School. He is currently the national programme director of the Food & Beverage Institute Group in Bloemfontein which he co-founded.

8

FIND OUT MORE The Week of Taste comes to your city: BLOEMFONTEIN

CAPE TOWN

21 May Taste Workshop 22 May Taste Workshop & Dinner

19 & 20 May Taste Lessons 21 & 22 May Gastronomic Dinner 23 May Taste Workshop 26 & 27 May Taste Workshop

DURBAN 19-21 May Taste Lessons & Workshops 22 May Gastronomic Dinner 26 & 27 May Taste Lessons 28 May Gastronomic Dinner 30 May Taste Lesson & Workshop

PRETORIA 21 & 23 May Taste Lessons & Workshops 24 May Taste Workshop

VAAL TRIANGLE

JOHANNESBURG 19-22 May Taste Lessons 21 May Taste Workshop 23 & 24 May Gastronomic Dinner 24 May Market Outing 29 & 30 May Taste Lessons & Workshops

MASERU

PORT ELIZABETH 27 & 28 May Taste Workshops 29 May Gastronomic Dinner

28 May Taste Lesson & Workshop To find out more about what’s happening in your city, information about the chefs and how to book, visit:

#WEEKOFTASTESA & WWW.WEEKOFTASTE.CO.ZA G IN N M O CO SO

Based on a deliciously true story

HAUTE CUISINE He runs the country She runs the kitchen Together they serve with excellence

In Cinema Nouveau nationwide from 20 June 2014.

Bookings and info on www.cinemanouveau.co.za

9

Information correct at the time of printing

WEEK OF TASTE

PRESENTED BY:

WITH THE SUPPORT OF: