Few ingredients and more intense flavours are the hallmarks at Janse & Co., award winning chef Arno Janse van Rensburg’s latest venture. Step off Kloof Street and start a journey down a rabbit hole…
CAPE TOWN’S KLOOF STREET is a favourite haunt for the young and the restless but, until now, perhaps not somewhere you’d expect to find a darkly stylish fine-dining restaurant in a space formerly occupied by the Ocean Basket. But stroll past the hipster hangouts and you’ll come upon an understated entrance presided over by a smiling yet no-nonsense doorman. This is Janse & Co., award-winning chef Arno Janse van Rensburg’s new venture. Quite a change from the bucolic vista of The Kitchen at Maison in Franschhoek, where he was executive chef for six years.
“I learnt a lot at Maison, but it was time to move on and run my own restaurant. We looked at over 30 sites in town – Loop Street, Bree Street, Woodstock, Salt River, Gardens, Vredehoek – before we settled on this one. We needed a fairly large space to do the things we wanted – the wine display and charcuterie fridges, and the equipment for all the fermentation we do – we make our own miso and soya sauce, among other things.” “We” refers to Arno and his wife, Liezl Odendaal, who is also a trained chef and previously national head chef for the Weylandts cafés and, before that, pastry chef at boutique hotel Ellerman House in Bantry Bay.
هذه القصة مأخوذة من طبعة March 2018 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 2018 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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