Grande Provence Chef in San Pellegrino Young Chef 2015 Top 10
Darren Badenhorst, Executive Chef of The Restraurant at Grande Provence, is the only Franschhoek chef, and 1 of 7 South africans to make the cut for the San Pellegrino Young Chef 2015 Top 10 finalists in Africa and the Middle East. This highly contested scouting project searches 20 world regions for the world’s best young chefs. The top chefs from each zone will be selected as the 20 official finalists at the end of February, then the overall winner will be announced in Milan in June.
“I have a serious soft spot for this dish. Rabbit is a very underutilised ingredient in South Africa. I start with the whole rabbit and use every aspect of it. It takes hours of preparation, but the end product is well worth the effort”
Chef Darren entered a favourite off his autumn menu, Parma wrapped slow cooked rabbit with palm sugar Szechuan rabbit liver brûlée and pumpkin seed gremolata. He draws on nostalgic elements from his childhood and moments of food in his life – he adds an Asian twist to classic French cuisine with culinary flair that is truly his own. Incorporating cutting edge techniques into his classical culinary repertoire, his signature is unexpected bursts of flavour, attention to detail down to the last micro herb, meticulously prepared ingredients and an uncanny ability to meld diverse flavours.
“I found my culinary clarity when I decided to settle in Franschhoek.
He immersed himself in the area, the terroir, the ingredients, the seasons and the unique lifestyle surrounded by vineyards. The bigger ideal is to ensure that guests are able to experience at least some of the aspects that made him fall in love with food during their culinary journey at Grande Provence.
“I draw inspiration from art when composing dishes. All elements play together to paint a picture before and during the meal.”
Chef Darren’s entry for the San Pellegrino Young Chef 2015 that has taken him to the regional finals was judged on the quality and uniqueness of the ingredients, skill, culinary genius, beauty of the presentation, and successfully communicating a clear message through his work and vision.
Since joining Grande Provence as Executive Chef in 2012, he has garnered three of the four consecutive American Express Platinum Fine Dining Awards bestowed on The Restaurant. Recognition indeed for his dedication to create a unique dining experience and sensory journey for his guests.
