S AV O U R
Cooking Up a Storm at
Chef Gabriel Le Roux
Camps Bay’s newest fine dining restaurant and cocktail bar, Pepper Club on the Beach, has appointed notorious chef Gabriel Le Roux as the Group Executive Chef of its restaurant and recently opened hotel restaurant, Salt and Pepper.
Words & Images: © PEPPER CLUB; GABRIEL LE ROUX
e Roux has amassed an enviable career history, having trained under Michelin star chef Raymond Blanc at his French fusion restaurant Le Petit Blanc in the UK, as well as gaining experience in the restaurants of a number of five-star hotels across South Africa and internationally. He was also responsible for the opening of several successful restaurants, including Tarragons Mediterranean Fusion Restaurant in George and The Bungalow Restaurant in Camps Bay. David Solomon, developer of
Pepper Club, says: “Le Roux is very much in demand and we are lucky to have been able to appoint him to head up Pepper Club’s restaurant operations.” Solomon feels confident that with Le Roux on board, Pepper Club, the R400-million luxury hotel opened in March, will become one of Cape Town’s must-visit attractions for both tourists and locals looking for top quality dining in plush surroundings. “He is a chef of high calibre, having trained and worked within some of the greatest food establishments in South Africa and the UK, and we are sure he will bring
About Pepper Club Developed by Solomon Brothers Property Holdings, Pepper Club – a R400 million, five-star luxury hotel residence and spa – opened its doors in Cape Town this month. The 20 storey hotel will cater for discerning business and leisure travellers, and is set to address the growing need for a luxury hotel in the heart of the Mother City. Pepper Club is also the first South African hotel to combine a five-star hotel property in the centre of town with a multi-million Rand beach club on the Camps Bay beachfront – Pepper Club on the Beach. For hotel bookings, contact +27 21 812 8888 or email email@example.com. For restaurant bookings call +27 21 438 3174. To reach Pepper Club on the Beach email firstname.lastname@example.org. Alternatively, visit www.pepperclub.co.za.
PRE S TI G e
his own unique style to the dishes at our restaurants,” says Solomon. Le Roux says he is thrilled to be heading up the fine dining operations at Salt and Pepper and Pepper Club on the Beach. “Already, the latter has proven to be a real hit since opening last year, and has made its mark on Camps Bay, so it’s an honour to be taking over the reins and steering it to the next level,” he says. Salt and Pepper, the setting of which is a combination of stylish and modern touches, offers a diverse range of continental, nouvelle-style cuisine that combines South African flavours with an international twist. Le Roux calls it “contemporary dining with some classic combinations and fusion food.” The restaurant menu boasts the very best in fresh, locally-sourced ingredients and includes a variety of dishes to cater for most dinners ranging from seafoods and grilled meat to pasta and some South African favourites. It also caters for diabetics and serves a sugar-free dessert. Says Le Roux: “The seafood selection is perfectly crafted in terms of variety and can be enjoyed while looking at the Camps Bay beachfront. We have just re-introduced sushi onto the menu, too, making it even more versatile.”