32 Chefs Inspire The First Cook Book Featuring Recipes From Relais & Châteaux Member Properties Across Southern, East Africa And The Indian Ocean Islands
Bringing together the styles and techniques of some of the most highly regarded chefs in Southern, East Africa and the Indian Ocean Islands, Relais & Châteaux, in conjunction with publisher Peter Marshall, has created its first ever African inspired cook book that serves up a unique collection of menus.
The recipes embrace the diverse and innovative talents of the Relais & Châteaux chefs, within this delegation, including the two Grands Chefs, Margot Janse of Le Quartier Français and Peter Tempelhoff of The Collection by Liz McGrath.
Comments Relais & Châteaux Director for Southern, East Africa and the Indian Ocean Islands, Annie-Claude Bergonzoli: “A great deal of passion has gone into the creation of this cook book, which shows the culinary diversity of our delegation’s unique region as well as the incredible talent shared by the Chefs from all the properties.”
Publisher, Peter Marshall says, “It was a true honour to work on this cook book side by side with the Relais & Châteaux Association and we hope it takes readers on a culinary “Route du Bonheur” through this region to learn more about the spirit and soul of Africa.”
From the technically challenging and groundbreaking to the classic and traditional, the recipes featured all encourage the use of the freshest ingredients that are locally sourced whenever possible. They reflect the enthusiasm and dedication of each chef to combine the textures, flavours, aromas and visual appeal of nature's produce, adding their own flair and natural ability, to create wonderful dishes that you can now recreate in your own kitchen. Each chef showcases three recipes and a ‘home dish’, something simple they enjoy cooking at home.
Regional favourites such as bobotie and braai are featured along with recipes using the best of local ingredients such as Karoo lamb, springbok, gemsbok, kudu, ostrich, and crayfish from the West Coast, seafood from the ocean, freshwater fish from Lake Victoria in Tanzania, pineapple from KwaZulu-Natal, vanilla pods from Zanzibar, Kalahari truffles and the world-famous Rooibos tea.
With recipes for every level of ability, this book hopes to bring hours of pleasure and achievement to all enthusiastic cooks and awaken dormant talent in others.
The cook book will be available for purchase at each of the member properties or via the Relais & Châteaux website www.relaischateaux.com, the U.K’s Chef magazine website www.chefmagazine.co.uk and also leading bookstores throughout South Africa.
About Relais & Châteaux:
Relais & Châteaux is an exclusive collection of 518 of the finest hotels and gourmet restaurants in 60 countries.
Established in France in 1954, the Association’s mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character. Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for, and a personal commitment to, ensuring their guests are privy to moments of exceptional harmony. To choose Relais & Châteaux is to experience an unforgettable celebration of the senses. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers a chance to explore the Route du Bonheur and discover a special place in a variety of destinations. The Relais & Châteaux signature reflects this ambition: “ALL AROUND THE WORLD, UNIQUE IN THE WORLD.”
Information or reservations at www.relaischateaux.com
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