At Restaurant Mosaic at Château des Tesnières we have an extensive list of Champagne for our guests to explore. The cellar runs deep with Champagne, offering many different styles and vintages. As mentioned before, we have found that it is also a perfectly matched partner with Chef Chantel’s Botanical Cuisine. Adding to this list, we have a very select few South African Cap Classique to showcase the expression and quality of this category. I recently joined the Cape Wine Academy in Stellenbosch for a fun day of Cap Classique appreciation where we had in-depth discussions, looked at the different styles, tested the versatility of Cap Classique when it comes to food and wine pairing as well as the influence of different glasses on the taste profile of each Cap Classique. An important factor! When visiting Restaurant Mosaic at Château des Tesnières, rest assured that we have done extensive homework on this subject to ensure that we have the perfect Champagne or Cap Classique in the cellar for any occasion. -René, Restaurant Mosaic Sommelier #champagne #france #capclassique #southafricanwine #foodandwinepairing #chefchanteldartnall #botanicalcuisine #reasontocelebrate #winelover #winestudent #sommlife #winecollection #mosaicwinecellar #restaurantmosaic #chateaudestesnieres #anyoccasion
Botanica Wines was created by Ginny Povall, originally from the USA, when she came to the Cape in 2008 and bought the beautiful property called Protea Heights nestled in the Devon Valley ward in Stellenbosch. As her goal was to produce her own wines from her own vineyards, the next step was to plant vineyards on the property. While she waited for the vines to mature, Ginny sourced grapes from various sites throughout the Cape to produce her wines. The most well-known is The Mary Delany Collection, of which the Chenin Blanc tends to enjoy the limelight. The grapes are sourced from a single vineyard planted in 1960 which produces a wine of complexity and layers of flavours. The 2022 vintage showed concentrated stone fruit, an intriguing ginger note with a long tangy finish. These wines are also known for their unique labels, as each one depicts a botanical collage created by British artist Mary Delany. These works of art were hand crafted in the late 1700s using hundreds of tiny pieces of cut paper. Then there is also the Big Flower range which focuses on Bordeaux cultivars, all grown on Protea Heights and farmed organically. The Arboretum is a blend produced from the best barrels of the Bordeaux cultivars and it was a special treat to taste the 2017 vintage. Surprisingly, you will also find an Albariño, named Flower Girl, growing among these Bordeaux cultivars as it was grafted onto the rootstock of an underperforming block of Cabernet Sauvignon. You might wonder, as I did, why Albariño, to which Ginny said that she used to drink quite a bit of this cultivar, though she never thought she would one day make her own. Thankfully she did, with this awarded wine showing off lovely aromatics with a vibrant palate, juicy acidity and just the right amount of coating on the mouthfeel to still finish fresh. It goes without saying that the beautiful botanical labels will fit in perfectly with Chef Chantel’s Botanical Cuisine, but the quality of the wine is what Botanica Wines will add to Restaurant Mosaic’s wine list at Château des Tesnières. - René, Restaurant Mosaic Sommelier
Moussé Ratafia La Vie en Meunier What is a Ratafia? Ratafia is a type of fortified wine or liqueur that is often made by blending unfermented grape juice with a spirit, usually brandy. Ratafia is so beloved by the locals in Champagne that they fought to get it protected status, finally awarded in 2015. Aromas of nuts, raisins, citrus rind and dates, full and silky on the palate, plump, with beautifully balanced sweetness and acidity. It’s a rather brilliant rare treat that is stunning with strong cheeses. This unique Ratafia was first crafted in 1947 by Edmond Moussé, second-generation winemaker. Passed solely to his son, Jean-Marc, and grandson, Cédric, this cherished formula is an integral part of the Moussé heritage. 100% Meunier Ratafia is meticulously produced using Moussé’s homemade Marc de Champagne, a liqueur derived solely from Meunier grapes. The process involves micro-vinification of the final pressings, fermentation of the Marc de Champagne in concrete tanks, double distillation of the ultimate press wines and Marc using the historic still in Cuisles, followed by mutage on the musts. The result is naturally chilled and unfiltered, then matured for 24 months in barrels. Champagne Moussé, cultivating vines since 1750, sits in a unique valley that possesses an exceptional soil characteristic in the Champagne region: a schist subsoil covered by clay. Despite Meunier often facing challenges to gain recognition in Champagne, Moussé winery reveres this grape variety which makes up 80% of their plantings. Enjoy what’s in your glass! Santé, Debi Restaurant Mosaic Wine Director #ratafia #marcdechampagne #champagne #champagnemousse #champagnemoussefils #mosaiccellar #restaurantmosaic #chefchanteldartnall #botanicalcuisine #winelist #winedirector #winestudy #winegeek #wineglass #ratafiachampenois #brandy #grappa #dessertwine #lavieenmeunier #somm #sommlife #sommelier #moussefils #meunier #digestif
Warm Welcome at Domaine Weinbach “At the foot of the majestic hill going by the name of Schlossberg, surrounded by vines and roses, lies Domaine Weinbach. Named after the little stream which runs through the property and planted with vines since the IX-th century.” - Domaine Weinbach The estate was acquired by the Faller brothers in 1898. Today 3rd generation Catherine has been joined by her sons, Eddy and Théo, who are bringing innovative ideas to this ancient region intertwining centuries of tradition, respect for the unique terroir, modern winemaking and an understanding of global wine markets. With 28 hectares of biodynamic vineyards in the Kaysersberg valley, grapes are exclusively sourced from their own vineyards. The traditional white wines are still aged in large old oak foudres, allowing the unique characteristics of each vineyard and vintage to shine through in these elegant and sophisticated wines. Tasting through the latest vintages with Cathy and Eddy, the exceptional quality of these wines shone through. We enjoyed a scrumptious homemade lunch with the Fallers, featuring local delicacy chicken in Riesling, Munster cheese and a still warm apricot tart. This was accompanied by exquisite older vintages including a 1996 Cuvée Ste Catherine Riesling Schlossberg Grand Cru. The meal was capped with Théo’s Eau de Vie Mirabelle - a smooth, delicious fruit fermented spirit that has been double distilled. After the feast, Eddy took us into the vineyards. This is where the wines truly sprang to life literally and figuratively. The unique soils, aspect, slope, microclimate and topography added dimension to the lengthy wine notes taken before lunch. Moving between higher altitude steep blocks where the wind was strong and cool to lower altitude ones that were warmer and less exposed, with a higher percentage of iron and clay gave us an understanding of the character in our glasses. Thank you Cathy, Eddy and Theo for your gracious hospitality and giving us so much of your time. We are proud ambassadors of your wines and look forward to seeing you at Château des Tesnières once renovations allow. Santé, Debi Restaurant Mosaic Wine Director
Domaine Olivier Leflaive: Tradition and Innovation in Puligny Montrachet Domaine Olivier Leflaive stands as a testament to almost four centuries of winemaking heritage. With roots dating back to 1635, the Leflaive family has been crafting exceptional wines in the commune of Puligny Montrachet in the Côte de Beaune. In 1985, Olivier Leflaive established Domaine Olivier Leflaive, driven by a profound passion for experimenting with various grapes and crafting diverse wines. His motivation led him to acquire new vineyards across Burgundy, expanding the winemaking portfolio to encompass a broader variety of white wines from the Côte-d’Or. What sets Domaine Olivier Leflaive apart is not just its dedication to winemaking but also its artistic approach. Deep respect for terroir and an haute couture approach to buying in grapes with a dedicated vineyard management team is underscored with organic and biodynamic practices. For the Leflaive family, winemaking is akin to composing music, with each plot of the vineyard producing a unique note. Tradition is held dear at the estate, inspiring winemaking at every level of production. Embracing both contemporary technology and traditional winemaking, the estate’s commitment to elegance, finesse, and complexity shines through in every bottle they produce. Their dedication to crafting the perfect cuvée ronde, a blend that harmoniously and seamlessly complements different plots within an appellation, ensures a symphony of aromas, flavours, and structure that stand the test of time. The hospitality extended to the team by Hotel Olivier Leflaive, our cellar tour and tasting with Philibert de Vregille, and meeting Olivier himself (and his brother Patrick) leaves us with treasured memories. Santé, Debi Restaurant Mosaic Wine Director #leflaive #domaineolivierleflaive #olivierleflaive #pulignymontrachet #cotedebeaune #wine #burgundy #chateaudestesnieres #restaurantmosaic #chefchanteldartnall #botanicalcuisine #winedirector #capewinemaster #sommelier #sommlifestyle #puligny #pulignymontrachet1ercru #valentinleflaive #batardmontrachet #bienvenuebatardmontrachet #chevaliermontrachet #cortoncharlemagne
In the heart of Burgundy's Côte de Beaune lies the Meuneveaux winery, a family legacy spanning four generations. It all began in 1900 when Max Quenot, a vineyard worker, bought a vineyard of Corton Grand Cru Perrières. Despite challenges, the family expanded the estate. Fast forward to today, Freddy Meuneveaux, the fourth-generation owner, leads the domain with a blend of traditional and modern techniques. He prioritizes environmental protection, eschewing herbicides and insecticides, and employs natural methods like the use of indigenous yeast fermentation and gravity transfer. Freddy shares that in thirty harvests, his father only harvested in August once. Since he has been at the helm, for ten years now, six of the last ten harvests have been in August. The times, and climate are clearly changing. Hand-harvesting and meticulous sorting ensure quality. Their six-hectare vineyard produces predominantly red wines, including Grand Crus Corton-Perrières and Corton-Bressandes, and the rare Grand Cru Corton Blanc. The 2020 Grand Cru Corton Blanc is an exceptional wine with well balanced stone fruit, citrus blossom and orange notes with a taut seam of acidity and generous, creamy mid palate. The long finish and complex aromas and flavours with a touch of salinity bring one back to the glass continuously. This wine will reward judicious cellaring over the next 5-7 years. These wines exude charm and have captivated wine enthusiasts worldwide. Freddy, with his wife Daisy's oenology expertise, preserves their heritage while embracing innovation. The Meuneveaux legacy endures, producing timeless treasures from the heart of Burgundy. Freddy, thank you once again for taking the time to share your wines with us. Santé, Debi Restaurant Mosaic Wine Director #meuneveaux #meuneveauxquenot #aloxecorton #cortonblancgrandcru #cortonbressandes #pernandvergelesses #burgundy #winetasting #chardonnay #pinotnoir #grandcru #premiercru #wine #winedirector #chateaudestesnieres #restaurantmosaic #chefchanteldartnall #botanicalcuisine #wineandfood #winepairing #winework #finewine #terroir #cotedenuits #cotedebeaune #cotechalonnaise
Domaines Albert Bichot We were met by our gracious host, Isabelle, at 18th century estate Domaine du Clos Frantin. This is one of five properties owned by the Domaines Albert Bichot, a sixth generation family business founded in 1831. The vineyards here span 7.3 hectares, producing some of the Burgundy’s rarest and most esteemed appellations. Eschewing conventional practices, the estate adopted organic farming in 2012, prioritizing compost and ploughing over fertilizers and herbicides, resulting in low volumes of exceptional-quality grapes. Since 2018, all their wines proudly carry the “organic wine” label, a testament to their commitment to sustainability and premium craftsmanship. Albert Bichot’s devotion to quality and sustainability extends throughout their vineyards in the Côte d’Or, which are certified organic. This commitment to excellence has earned them global recognition, and consistent accolades. Additionally, their exceptional Hospices de Beaune wines have received major kudos, solidifying their standing as one of Burgundy’s most iconic and respected Domaines. Isabelle, thank you for your time, sharing valuable insights, tour of the cellars (the well etched in our memory), and presenting an exceptional tasting tailored to our Mosaic approach. We could not have ended the visit on a higher note. Aromatic, elegant and complex, the 2018 Albert Bichot Domaine du Clos Frantin Clos de Vougeot Grand Cru capped the experience. Santé, Debi Restaurant Mosaic Wine Director #albertbichot #domainesalbertbichot #domainedeclosfrantin #closdeursulines #closvougeot #grandcru #premiercru #chardonnay #pinotnoir #cotedenuits #cotedebeaune #chablis #chablisgrandcru #whatsinmyglass #winedirector #sommlife #sommelier #sommelerie #chateaudestesnieres #mosaiccellar #chefchanteldartnall #botanicalcuisine #cellargems #vino #invinoveritas #winewednesday #winepro #wineprofessional #winetasting
Domaine Comte Georges de Vogüé Hosted by Commercial Director Jean-Luc Pépin and winemaker Jean Lupatelli, we had an outstanding experience barrel tasting these exquisite wines. This truly embodied Burgundy’s noble legacy. Domaine Comte Georges de Vogüé’s story began in the Middle Ages and has since been carried forward by 20 generations of the same noble family. Now under the guidance of co-gérantes Claire de Causans and Marie de Ladoucette, the domaine’s 12.5-hectare vineyard includes prized plots in renowned Grand Cru Le Musigny, Grand Cru Bonnes-Mares, and Premier Cru vineyards. Domaine Comte Georges de Vogüé’s winemaking philosophy centers around expressing the unique terroir of each vineyard. Employing organic cultivation practices, they believe their soils are naturally self-sustaining. This reverence for nature extends to the cellar, where they use new oak barrels sparingly, preserving the distinctiveness of their Grands Crus. In honoring tradition while embracing the future, Domaine Comte Georges de Vogüé continues to embody the essence of Burgundy, producing wines that stand as a testament to centuries of excellence. Thank you Jean-Luc and Jean for generously sharing your time and insights. We proudly look forward to adding the new vintages to our Mosaic cellar. Santé, Debi Restaurant Mosaic Wine Director #comtegeorgesdevogue #comtegeorgesdevogüé #lesamoureuses #musigny #bonnesmares #pinotnoir #chardonnay #grandcru #premiercru #rarewine #finewine #mosaiccellar #restaurantmosaic #chefchanteldartnall #botanicalcuisine #laliste #organicvineyard #sustainableviticulture #oldvines #monopole #musignyblanc #chambollemusigny #burgundywine
Domaine William Fevre Standing in the windy vineyards with our hosts, Nicholas and Laurent, brought the Chablis map and terroir to life! Domaine William Fèvre is a renowned Chablis producer with a rich history and a commitment to crafting exceptional wines. Situated in the heart of the Chablis region in Burgundy, France, the estate spans 78 hectares of prime vineyards. The wines are characterized by their pure, mineral-driven expressions, marked by crisp acidity and remarkable finesse. With meticulous attention to detail and a deep respect for the land, Domaine William Fèvre captivates wine enthusiasts with its authentic and timeless Chablis offerings. The opportunity to taste the 2013 Domaine William Fevre Chablis Grand Cru Bougros was absolutely fantastic and helped us put climate in focus. Laurent and Nicholas, thank you for your time and hospitality. Santé, Debi Restaurant Mosaic Wine Director #williamfevre #chablis #leclos #organic #bougros #cotebouguerots #lespreuses #valmur #vaudesir #restaurantmosaic #chateaudestesnieres #chefchanteldartnall #mosaiccellar #vinotheque #sommelierlife #winedirector #cellarmaster #chablisgrandcru #chablispremiercru #chabliswine #vineyard #oenotourisme #botanicalcuisine #kimmeridgeansoil #didierseguier #premiercru #grandcru #burgundy #domainewilliamfevre #chardonnay
Champagne Laurent Perrier Learning more about the fascinating visionaries behind Champagne Houses is one of the highlights of our trip. What Laurent Perrier has achieved in the last 70 years, is nothing short of remarkable. One of the significant turning points in the history of Laurent-Perrier came in 1948 when somewhat reluctantly, Bernard de Nonancourt joined the company. He later became the Chairman and CEO, bringing a vision and passion for Champagne. Over the years, Laurent-Perrier has remained true to its heritage while embracing innovation. The house has always placed great emphasis on sustainable viticulture and winemaking practices, recognizing the importance of preserving the environment for future generations. Today, Laurent-Perrier continues to be a family-owned Champagne house, with Alexandra and Stéphanie, Bernard de Nonancourt's daughters, actively involved in the business. Alexandra’s daughter, Lucy, represents the next generation. The history of Champagne House Laurent-Perrier is one of resilience, innovation, and a relentless pursuit of quality. From its humble beginnings in the early 19th century to its position as a global symbol of excellence in Champagne today, leaving an indelible mark on the world of fine wines. As we raise a glass of Laurent-Perrier Champagne, we toast to the legacy of this exceptional house and the artistry that goes into every bottle as well as our generous hosts, Frédérique and Pauline. We look forward to welcoming you to Restaurant Mosaic at Château des Tesnières soon. Santé, Debi Restaurant Mosaic Wine Director #lp #laurentperrier #champagnelaurentperrier #cuvée #lacuvee #blancdeblancs #champagne #mosaiccellar #chefchanteldartnall #restaurantmosaic #champagnelover #champagnepairing #winedirector #sommelier #winestudy #behindthebottle #cotedeblancs #montagnedereims #epernay #winetasting #instawine #botanicalcuisine #champagnelifestyle #champagnelife #cuveealexandra #grandsiecle
Champagne Jacquesson While incredibly diverse, layered, complex and powerful these Champagnes are remarkably elegant, balanced and fresh. What an incredible privilege to be hosted by Benjamin Vitrac and Jean Garandeau. Merci beaucoup messieurs pour votre extraordinaire hospitalité. My highlight was the unique opportunity to taste the 1995 Dégorgement Tardif Avize Grand Cru, a truly epic Champagne. Incredibly complex and yet somehow fresh. A wine requiring peaceful contemplation. Champagne Jacquesson, established in 1978, is located in Dizy in the Marne Valley. It was acquired by the Chiquet family and relocated to their estate. Under the leadership of Jean-Hervé and Laurent Chiquet since 1988, the brand has gained significant recognition. Instead of a traditional non-vintage cuvée, Jacquesson offers the Cuvée 700, a series of annual releases blended from multiple vintages, featuring the three main Champagne grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier, with varying proportions. In addition, they produce the 700 DT range with late disgorging and offer single-vineyard wines, employing large old oak casks for vinification and extended lees aging. Each bottle tells a unique story. Santé, Debi Restaurant Mosaic Wine Director #jacquesson #jacquessonchampagne #700series #dizy #avize #ay #restaurantmosaic #chefchanteldartnall #botanicalcuisine #chardonnay #pinotnoir #meunier #blancdeblancs #blancdenoirs #brutzero #zerodosage #extrabrut #brutnature #champagne #winedirector #champagnelover #cotedeblancs #sommelier #cuvee746 #cuvee741 #champcain #grandcru #degorgementtardif #vauzelleterme
Champagne Pol Roger Our Restaurant Mosaic Cellar team visit to Pol Roger was incredibly insightful. Malo, our host, explained that it was the last day of operations in the facility across the road from the maison, built after the catastrophic collapse of the cellars in 1900, to the new packaging facility above the site of the historical cellars. We were also amongst the first to taste their new 2016 Vintage and Sir Winston Churchill 2015 cuvées. For me, meeting Francis who is responsible for the remuages and having him demonstrate reading the lees and then riddling a pupitre was spectacular. His custodianship is a dying art form. He can turn up to 12,000 bottles an hour and averages 50-60,000 a day. Francis will not deliver a bottle to the cellar master until it is ready, and there is no precise timing, each gets unique attention. In an era of technological innovation it was refreshing to see such a literal hands-on approach. Champagne Pol Roger holds significant importance in the Champagne region for its rich history and commitment to traditional winemaking methods. Established in 1849, the house has earned a reputation for producing exceptional Champagnes of outstanding quality, craftsmanship, and elegance. Its extended aging process contributes to the development of complex flavors and character in their wines. Additionally, Pol Roger's association with the British royal family, marked by a Royal Warrant, has further elevated its prominence and international recognition. Thank you Malo for an outstanding visit and we look forward to welcoming you at Château des Tesnières. Santé, Debi Restaurant Mosaic Wine Director #polroger #winstonchurchill #blancdeblancs #pure #brutreserve #chardonnay #pinotnoir #meunier #grandcru #premiercru #2016 #mosaiccellarteam #chefchanteldartnall #botanicalcuisine #michelingreenstar #laliste #winedirector #winelist #champagne #champagnelover #champagnelife #champagnetour #winetourism
Principles of Pairing We, the team at Restaurant Mosaic at Château des Tesnières, take our wine pairings seriously. Chef Chantel Dartnall painstakingly prepares every dish, deconstructing it to test each element with considered wines before tasting the exquisitely composed plate. My responsibility is to acquaint myself with Chef Chantel’s ingredients, menu and all of its intricacies to envision the best possible match to create pairing nirvana. Once tasted together by the team, discussions abound, scores are tallied, and pairing decisions are eventually made. The process is repeated as each dish evolves, long before it is featured on the degustation menu or offered to patrons. There are of course some classic pairings that work well. Rather than rules, here are some basic principles of pairing to consider when making your next wine choice whether it is a midweek kitchen table supper, romantic rendezvous or a meal at your favourite bistro. Read more at https://chateau-des-tesnieres.com/principles-of-pairing/ Enjoy what’s in your glass! Santé! Debi Restaurant Mosaic Wine Director #winepairing #wineandfood #wineandfoodpairing #foodandwine #foodandwinepairing #perfectpairing #winedirector #laliste #winetasting #capewinemaster #chateaudestesnieres #restaurantmosaic #chefchanteldartnall #botanicalcuisine #principlesofpairing #wine #winetime #wineglass #wineblog #winepassion #wineprofessional #winestagram #instawine #foodie #winedinner #winechoices #foodandwinepairing #foodandwinewomen #womeninwine #foodandwinestories #classicpairings
A story of elevation – where it is as evident in the quality of the wine as it is in the vineyard. Walking up the hill from the cellar at De Trafford to the ‘Elevation 393’ vineyards is quite a climb – the top being 393m above sea level to be precise. Merely 5 hectares under vine of the total 200-hectare farm, it offers a dramatic valley view once you reach the top. Standing there with David, learning about what makes these high-altitude slopes so special, such as the subtle variations in soil and the microclimate of the different pockets, I am relieved that most of these special blocks survived the history of fires in the area. Unfortunately, my favourite picture of David on the day shows the block of Syrah lost to the fire last year in June. As we are not yet in service at Château des Tesnières, I will have to (im)patiently wait to open the maiden 2000 vintage that is waiting patiently in our cellar. In the meantime, I tasted the current 2015 vintage of the Elevation 393. The wine shows intensity, depth of flavour and longevity. Personally, I think this wine illustrates what David says he wants to achieve at De Trafford – something to be proud of. - René, Restaurant Mosaic Sommelier #topwine #elevation #stellenbosch #southafricanwineindustry #cabernetsauvignon #mosaicwinecellar #restaurantmosaic #chateaudestesnieres #sommelier #chefchanteldartnall
Restaurant Mosaic is excited to be adding Kaapzicht to our line up of exceptional South African wines to be featured on our wine list at Château des Tesnières. An Estate with a long-standing history with a view point of looking far to the future for the plans of today. This is something Restaurant Mosaic also knows a bit about; with the current long-term renovation project underway at the Château. Standing in the vineyards yesterday with Danie Jnr, 4th generation of Steytler family winemakers, I was listening to the plans that they have for the property and their wines and I am excited for what is still to come. As Danie Jnr is constantly learning from his vineyards, adjusting, and refocusing always with the goal of quality in mind. Their current long-term project is focusing on regenerative agriculture as they believe “what is better for the earth is better for your plant and if it’s good for your plant, it will make a better wine.” They are committed to leading the way in Chenin Blanc, Pinotage and Cabernet Sauvignon and they have many awards already hanging in their Tasting Room for these cultivars, with more to come, I am sure. Restaurant Mosaic was the first to purchase the maiden 2013 vintage of ‘The 1947’ – produced from the second oldest Chenin Blanc vineyard in South Africa. We look forward to showcasing exceptional South African Chenin Blanc, sharing some of the many vintages resting in our cellar of this award-winning wine with our guests at Château des Tesnières in France. - René, Restaurant Mosaic Sommelier #premiumwine #cheninblanc #oldvines #pinotage #cabernetsauvignon #stellenboschwine #bottelaryhills #southafricanwineindustry #mosaicwinecellar #restaurantmosaic #chefchanteldartnall #chateaudestesnieres #sommelier #winestudent
Our Dream Team of Women headed by Chef Chantel Team building week in beautiful Nature's Valley. Dynamic, passionate and focused, these ladies found time yesterday to raise a glass and celebrate International Womens Day collectively forging a bright future for Restaurant Mosaic at Château des Tesniéres. #womensday #internationalwomensday #naturesvalley #chefchanteldartnall #restaurantmosaic #chateaudestesnieres #chef #sommelier #winedirector #chatelaine #groupliaison #laliste #michelingreenstar #countryliving #chefslife #sommlife #strongwomen #winecellar #finedining #luxuryhotel #epicurean #nextchapter #botanicalcuisine
Our Dream Team of Women headed by Chef Chantel Team building week in beautiful Nature's Valley. Dynamic, passionate and focused, these ladies found time yesterday to raise a glass and celebrate International Womens Day collectively forging a bright future for Restaurant Mosaic at Château des Tesniéres. #womensday #internationalwomensday #naturesvalley #chefchanteldartnall #restaurantmosaic #chateaudestesnieres #chef #sommelier #winedirector #chatelaine #groupliaison #laliste #michelingreenstar #countryliving #chefslife #sommlife #strongwomen #winecellar #finedining #luxuryhotel #epicurean #nextchapter #southafrica #botanicalcuisine
"Francolin’s Forest Fungi" is a special creation by Chef @ChantelDartnall Creamy Black Truffle Risotto with Wild Mushroom. The plates for this dish will be featured on The Orient Boutique Hotel & Restaurant Mosaic - Stephan Weltz & Co Auction on 24 and 25 January. The plates for my creation "Francolin Forest Fungi, was designed and created in collaboration with David Schlapobersky and Felicity Potter from Swellendam, Master Potters in the truest sense of the world. @stephanwelzandco @chanteldartnall @mosaicatchateaudestesnieres "Francolin Conservancy forms part of a small sliver of South Africa’s ecosystem called the Middleveld, wedged in between the Highveld to the south and the Lowveld just across the ridge to the north – a small but geological complex region that lies north of Johannesburg, an area known for its dry winter grasslands, thankful for every drop of rain received during the (normally) wet summer seasons when it is a delight for me to disappear into the forested ravines draining the numerous small fountains from the high rugged cliffs onto the fertile plains where the antelope roam. . It is in these gullies, in the coolness of the shady overhangs of the White Stinkwood and Wild African Olive trees where you will find lush ferns, wild lilies and extraordinary grass orchids surrounded with the most stunningly beautiful exotic fungi and mushrooms, creating their own miniature wonderland. And if you keep very still, close your eyes and do not make a sound, you may hear the flutter of small wings and imagine that you are part of the lost family of the faerie folk again…" Chef Chantel . . . #memorylane #LaListe1000 #LaListe #LaListe2020 #ChantelDartnall #chefchanteldartnall #worldsbestchef #restaurantawards #RestaurantMosaic #RestaurantMosaicattheOrient @audemarspiguet @restaurantmosaicattheorient @news24 @timesliveza @foodiesofsa @food24_sa @foodartchefs @jhp_gourmet_guide @haute_grandeur @theworlds50best @50bestdiscovery @thebestchefawards #CountryWinner #Top200 #proudlysouthafrican @chanteldartnall #thebestchef #chef #chefslife #magicforest
Banana Bread 🍞 😋. Mari, jou pragtige & talentvolle dogter se resep 😉 #chefchanteldartnall #bananabreadrecipe
It has been exactly one month since our final service at Restaurant Mosaic, and we have been working hard on our future project... we can't wait to share our exciting news with you #chefchanteldartnall @restaurantmosaicattheorient #thenextchapter @cwolfvisuals @safran_paris @jlcoquet @jaunedechrome @glassformingacademy @laliste1000 @thebestchefawards @jhp_gourmet_guide @official_rosenthal @50bestdiscovery @michelinguide #chef #gourmetartistry #artofplating @mymuybuenochefs
👩🍳Award-winning South African Chef Chantel Dartnall is known for presenting the art of nature on her plates through her botanical cuisine to take you on a culinary tour of pure indulgence.🌸 Chantel has enhanced South Africa's status as a gourmet destination on the international culinary map, thanks to her meticulous approach to modern fine dining. She draws her inspiration from fresh, seasonal produce to create dishes which taste as wonderful as they look.✨ . . . . #ChefChantelDartnall #ChantelDartnall #chefobsessed #africahospitalityacademy #mba #mbaafrica #hoteljob #cruisejob #usajob #luxuryhospitality #onlinecruisecourses #onlinehospitalitycourses #onlineculinarycourses #onlinehospitalitycertificates #souschefjobs #chefjobs #cookjobs #hoteljobs #hospitalityjobs #nowhiring #restaurantjobs #cruiseshipsjobs #cruiseshipsinternships #hotelsinternships #cruisesinternships #joboffers #executivechef #hospitalityacademy #hospitalian #stayhospitalian
On My Final Menu .... “ Song of The Sea” While I was creating one of my new menu’s, studying the subject of Cosmorganic, I started questioning my own existence, my place in the bigger picture of things. My thoughts drifted to the far reaches of outer space, astounded by the scale and multitude and I started wondering how our own home planet, Earth, fits into this vast expanse. Seen out of Space, we should rather call our blue planet Water and not Earth. We all know the importance of water in our daily existence – we exist because of it, and our biggest reservoir is the oceans circumventing our planet. And like a mother, she sustains us, cherishes us, cares for us. This is my ode to her abundance - our real mother, with Salmon - one of her gifts, and a sauce as soft as the brush of a caring mother's lips on the cheek of her child... INGREDIENTS: Cured Scottish Salmon, Seaweed Cream and Wasabi Pea Crumble #restaurantmosaicatorient #chefchanteldartnall #delightfuldecadentanddelicious #chanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #Chef #cheflife #aboutsouthafrica #food #foodart #flower #fresh #ingredients #finalmenu
On My Final Menu .... “ Song of The Sea” While I was creating one of my new menu’s, studying the subject of Cosmorganic, I started questioning my own existence, my place in the bigger picture of things. My thoughts drifted to the far reaches of outer space, astounded by the scale and multitude and I started wondering how our own home planet, Earth, fits into this vast expanse. Seen out of Space, we should rather call our blue planet Water and not Earth. We all know the importance of water in our daily existence – we exist because of it, and our biggest reservoir is the oceans circumventing our planet. And like a mother, she sustains us, cherishes us, cares for us. This is my ode to her abundance - our real mother, with Salmon - one of her gifts, and a sauce as soft as the brush of a caring mother's lips on the cheek of her child... INGREDIENTS: Cured Scottish Salmon, Seaweed Cream and Wasabi Pea Crumble #restaurantmosaicatorient #chefchanteldartnall #delightfuldecadentanddelicious #chanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #Chef #cheflife #aboutsouthafrica #food #foodart #flower #fresh #ingredients #finalmenu @bestchefs_blog
#restaurantmosaicathetorient #mosaic #chefchanteldartnall #culinarygenius #blownaway #💗 this dinner was truly exceptional - attention to the smallest detail resulting in the most exquisitely presented and beautifully tasting food. Chef Chantel is an artist (genius) each plate a sensory masterpiece - the prawn risotto will be a taste memory that I’ll revisit and obsess over forever.
“Where the River meets the Ocean” (Freshwater Tilapia and Halibut) We are surrounded by some of the most beautiful natural scenery in the world – the one reason why so many tourists flock to South Africa to come and enjoy what we sometimes take for granted. Private family time is very important to us – a time to breathe, to relax, to re-connect, to talk and sleep and enjoy each other’s company. We are fortunate to have our own little piece of paradise where the rivers run clear, the rain forests drip with the sea mist in the morning and the sparkling waters of the lagoon runs into the sea along a shallow stream that you can jump over. Watching the local fishermen on the beach praising their catch of the day and playfully arguing which fish is the best, makes it difficult for the onlookers to decide between the sweet soft flesh of the fresh water fish or their stronger flavoured cousins from the ocean. I always end up buying one of each, not to disappoint the fiery contenders. This is in honour of those precious memories, spending our days where the river meets the sea… #restaurantmosaicatorient #delightfuldecadentanddelicious #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #gourmetartistry #foodstationone #dylanswart #worldsbestrestaurants #yesmichelinguide @michelinguide @bestchefs_blog
#Repost @restaurantmosaicattheorient • • • • • • Restaurant Mosaic at The Orient "Laundry Day" by Chef @ChantelDartnall. . The translation of an often-mundane chore, into a stunning and delicate dish to excite. . . . . #Home #LaListe1000 #LaListe #TheBestChef #TheBestChef2020 #LaListe2020 #ChantelDartnall #chefchanteldartnall #worldsbestchef #restaurantawards #RestaurantMosaic #RestaurantMosaicattheOrient @restaurantmosaicattheorient @News24 @timesliveza @foodiesofsa @food24_sa @foodartchefs @jhp_gourmet_guide @haute_grandeur @TheWorlds50Best #proudlysouthafrican
Pretoria, South Africa: When a culinary experience takes you on a magical journey. The taste is just as incredible as it looks! A sakura inspired dessert course👌 - Valrhona blossoms, Cherry mousse, Pate de' Fruit Like, follow and share: 👉 Facebook: Travel & Food Adventures with Fatima B Shaik 👉 Instagram (travel): @travel_adventures_with_fatima 👉 Instagram (food): @food_adventures_with_fatima #foodphotography #foodstagram #foodpics #foodlove #finedining #tastesoftheworld #hiddengem #restaurantmosaicattheorient #sakura #desserts #dessertsofinstagram #toprestaurants #topchef #cherryblossom #cherry #chocolate #chefchanteldartnall
Pretoria, South Africa: Who new that beetroot could be soooo delicious!! Confit, pickled and roasted beetroot with white balsamic honey. An incredible dining experience for about 4 hours for a 5 course meal. Never mind a few extra surprises along the way! The @restaurantmosaicattheorient is one of the top restaurants in the world with world renowned Chef @chanteldartnall the helm! . Like, follow and share: 👉 Facebook: Travel & Food Adventures with Fatima B Shaik 👉 Instagram (travel): @travel_adventures_with_fatima 👉 Instagram (food): @food_adventures_with_fatima . #foodphotography #foodstagram #foodpics #foodlove #finedining #tastesoftheworld #hiddengem #restaurantmosaicattheorient #beetroot #mosaic #marketdegustation #confit #pickle #roasted #locallygrown #honey #balsamic #chefchanteldartnall
To watch my video of “Le Lapin visit @chanteldartnall as today I reveal a dish that truly reflects the essence of nose to tail cooking.... “Le Lapin” Rabbit Loin, Spelt Salad, Country Terrine Olivier, 72, tubby and talkative, brushed lustrous hair, opens his café and market stall at dawn. There’s a flow of customers blown in on the early breeze – his fruit and veg picked and dug, fish hooked and freshly skinned rabbits delivered to his market stall at the end of the Marché Président-Wilson – and a handful of older insomniacs, here just to hang. Few come to buy his plump rabbit haunches, for Olivier’s serves mainly as the neighbourhood gossip centre. Read the newspaper, clack dominos, talk nonsense, fetch a café bec, and scrape away at a lottery card. It’s the being here that matters, not the doing. Forced for centuries by poverty and politics to either get away or make do, it seems that the maraichers are less effusive and more reserved than other Parisians, and how very lovely this is. In this farming community humility is a strength, and “simple” an adjective of the highest praise. It was Olivier that taught me the secrets of preparing Lapin a la Cocotte- to use every scrap of meat, never to waste even the smallest morsel – a lesson in prudence and respect. . . . #restaurantmosaicatorient #delightfuldecadentanddelifious #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #eatoutawards #michelin #chefslife #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #gourmetartistry #cheflife #chef #bestrestaurantsguide #mymuybuenochefs #thebestchef #chefsofinstagram #laliste #greatplates
Today I reveal “Le Lapin”, a dish that truly reflects the concept of nose to tail cooking.... Le Lapin Rabbit Loin, Spelt Salad, Country Terrine Olivier, 72, tubby and talkative, brushed lustrous hair, opens his café and market stall at dawn. There’s a flow of customers blown in on the early breeze – his fruit and veg picked and dug, fish hooked and freshly skinned rabbits delivered to his market stall at the end of the Marché Président-Wilson – and a handful of older insomniacs, here just to hang. Few come to buy his plump rabbit haunches, for Olivier’s serves mainly as the neighbourhood gossip centre. Read the newspaper, clack dominos, talk nonsense, fetch a café bec, and scrape away at a lottery card. It’s the being here that matters, not the doing. Forced for centuries by poverty and politics to either get away or make do, it seems that the maraichers are less effusive and more reserved than other Parisians, and how very lovely this is. In this farming community humility is a strength, and “simple” an adjective of the highest praise. It was Olivier that taught me the secrets of preparing Lapin a la Cocotte- to use every scrap of meat, never to waste even the smallest morsel – a lesson in prudence and respect. . . . #restaurantmosaicatorient #delightfuldecadentanddelifious #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #eatoutawards #michelin #chefslife #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #gourmetartistry #cheflife #chef #bestrestaurantsguide #mymuybuenochefs #thebestchef #chefsofinstagram #laliste #greatplates #jaunedechrome @bestchefs_blog
The Pairing with the our Summertime Daydreaming course: Chateau Belingard Monbazillac AOC Noble Late Harvest 2010 Why this paired so perfectly? The wine is powerful, while maintaining a touch of acidity for a light effect and a superb compromise between fat and finesse. #LaurasWorld #LaurasWine #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient #Belingard #ChateauBelingard
Summertime Daydreaming Lemon Chiboust, Babà au Limoncino, Limoncino Sorbet. Summertime Daydreaming comes to life, even in Spring thanks to the magic of Mosaic as a dining experience that engages all the senses – taste, smell, texture, touch, mouth-feel and satiation, leaving you inspired. The Pairing: Chateau Belingard Monbazillac AOC Noble Late Harvest 2010 #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Over the years, Chantel has been quoted as stating her universal truth when it comes to being a Chef: Passion Consistency & Simplicity. For me, from the final flavours, the “Blink-Blaar-Wag-‘n-Bietjie” is the dish where these three qualities shine through. 36 Month Matured Charles Arnaud Comté, Bees Wax Honey Cream, and Pumpkin Seed Granola. Savoury, simple, picture perfect and a cheese lovers dream! Paired with Domaine Lucien Crochet Le Cul de Beaujeu 2010 from Sancerre, this dish reaches new heights. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
A little something to refresh the palate, courtesy of Restaurant Mosaic, and picture perfect of course!! Our Remise en Bouche, was a melon and cucumber sorbet, with pickled cucumber and marinated melon with a hint of mint and ginger. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
The Connoisseur's Pairing with the Hidden Gem course at Restaurant Mosaic.. Domaine Albert Mann Riesling Rosenberg 2012 (Alsace France) What you can expect? On the nose, sweet citrus fruits, fresh herbs, white flowers accompanied by a fine minerality. On the palate, fruity flavours combined with a stimulating acid. Cheers! #LaurasWorld #LaurasWine #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient #AlbertMann
Paul Cluver's Celebration Decennium Mosaic Blend 2015 made for the perfect pairing with the Le Lapin (rabbit) course during our visit recently! What you can expect from this Elgin local? A beautiful open and fresh nose, medium body, good structure and a lingering finsh. #LaurasWorld #LaurasWine #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient #PaulCluver #PaulCluverWines
Le Lapin Rabbit Loin, Spelt Salad, Country Terrine. Chantel's latest seasonal menu 'Nasturtium' brings us even closer to nature, capturing the essence of each ingredient and with 'Le Lapin', Chantel has transformed rabbit into several visually appealing options that tasted as good as they looked.. Swipe left for more of this versatile and colorful dish. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
A particularly beautiful pairing with Kingklip by Sommelier Moses Magwaza, has to be this wine from Douro in Portugal.. Quinta do Crasto Branco 2013 What you can expect? Superb intensity on the nose, with citrus notes of lime and grapefruit, crispy acidity and a lively minerality. Cheers! #LaurasWorld #LaurasWine #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient #QuintadoCrasto
Rungis Market Abalobi Catch of The Day (which on this visit was fresh Kingklip), Nasturtium Cream, Dill Velouté. Chef Chantel Dartnall defines her approach as “botanical cuisine – to feature Mother Nature on a plate, where each dish is designed to reflect the beauty, balance, harmony and purity that you find in nature.” This dish from her 'Nasturtium' menu, to me embodies this approach perfectly by working alongside traditional, small-scale local fishers to obtain fresh, quality fish and at the same time ensure ecological responsibility. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Somm Moses’ perfect pairing with this Alheit Vineyards Cartology 2014 for Chef Chantel Dartnall’s Little Luxuries course. What you can expect? Great depth of flavour and a lovely line of acidity with hints of stone fruits, quince and honey which will become more pronounced over time. Bravo Walkers Bay on another delicious and earthy wine!! #LaurasWorld #LaurasWine #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient #AlheitVineyards
Bread & Butter.. Over the years, something that we all have come to expect on arrival for a meal at a restaurant is some complimentary bread and butter that fills that gap before the meal actually arrives.. Well, Restaurant Mosaic at The Orient meets, raises and exceeds these expectations.. I would go as far as to say that bread and butter becomes a culinary 'event'.. What you can expect on your visit? Bread Selection: Mosaic's Signature Leaf Bread Seaweed and Vanilla Ciabatta Mushroom Truffle and Thyme Bread Cinnamon, Rosemary and Pear Bread Butter Selection: Salted Farm Butter Unsalted Mooi Rivier Farm Butter Mosaic's Signature Anchovy Butter Vanilla and Seaweed Butter Mushroom and Black Truffle Butter Cinnamon and Honey Butter Mosaic Herb Butter All their breads are prepared with natural stone ground, unbleached, organic flour from Champagne Valley. PS. For the Vegans and Lactose Intolerant, Mosaic's range of Wheat, Gluten and Lactose free breads and butters will not disappoint either.. Think Macadamia Nut Spread and Hazelnut Cream. Yummy! #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
My exceptional experience ‘Stepping into Spring with Restaurant Mosaic' is live on my blog.. http://laurasworld.co.za/lauras-world/stepping-into-spring-with-restaurant-mosaic/ Restaurant Mosaic is ready for you.. 🥂 #LaurasWorld #LaurasWine #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Little Luxuries with Chantel Dartnall and 'Nasturtium'.. Lobster Moussé, Savoy Cabbage, Caviar d’Aquitaine. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
#Repost laurasworldza with @get_repost ・・・ Swipe left for a small glimpse of the Orient Hotel with me.. Showcasing contemporary and Moorish décor, the Orient Private Hotel with its impressive ancient temple pillars and carved antique furniture adds exquisite character to these expansive gardens designed to attract butterflies, birds and bees.. 🐝 It is an absolute haven, making it the ultimate getaway for anniversaries, birthdays, weddings and any other special occasions. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Today marks the official Grand Re-Opening and Menu Launch of Restaurant Mosaic. Chef Chantel Dartnall defines her approach as "botanical cuisine - to feature Mother Nature on a plate, where each dish is designed to reflect the beauty, balance, harmony and purity that you find in nature." She believes that it is vital to serve visually appealing dishes that tell a story and stimulate diners' senses from the moment that the food arrives at the table, a job that she does expertly. Over the years, Chantel has been quoted as stating her universal truth when it comes to being a chef - Passion Consistency & Simplicity. Her latest menu "Nasturtium" brings us even closer to nature, capturing the essence of each ingredient. Experience Nasturtium - An Ode to Mother Earth & Spring. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Swipe left for a small glimpse of the Orient Hotel with me.. Showcasing contemporary and Moorish décor, the Orient Private Hotel with its impressive ancient temple pillars and carved antique furniture adds exquisite character to these expansive gardens designed to attract butterflies, birds and bees.. 🐝 It is an absolute haven, making it the ultimate getaway for anniversaries, birthdays, weddings and any other special occasions. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Luxury is in each detail. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Swipe left for a glimpse of our Intertidal Pool - Where Sweet meets Salty Ocean Tempura, Tidal Pool, Chokka Crisp #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Nasturtium An Ode to Mother Earth Despair Oh Mother What have we done The sands of time have brought us fear Blue skies up high no longer clear Ocean floors once sandy white Now littered, scarred, pollution's plight The tides are turning The land is mourning I am Like a bird with a broken wing Like a child without a dream Like a well with no spring Like a riverbed without a stream Like a song that no one sing Courage We must Again run through your fields of majesty Hear your voice whispering in the trees Listening to their towering melodies See the dance of the honeybees How they share their ancient memories Find hope When I look into my mother's eyes I know this is my paradise My refuge, holy place, my salvation I watch the kiss of starlight in the sky I see her Faerie magic flying by Restoration Heal When woven in heaven’s sweet scents Moon beams warm nasturtium petals Honeysuckle smiles like a crown And under Achantus’ leaf green settles Dew drops dripping from Iris’ gown Rejuvenate When I see the first new born fawn And watch the moon pregnant in the sky Flaming sunsets and early morning dawn I can sing again, oh my, oh my, oh my. Chantel #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
A glimpse of things to come.. Hidden Gem (3 ways) Confit, Pickled and Roasted Beetroot, White Balsamic Honey 🍯 #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
"Why do I drink Champagne for breakfast? Doesn't everyone?" - Noel Coward 🥂 #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #LaurasWine #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Same table - 3 years later.. ⏰ Ready to enjoy the highly anticipated launch of Chantel Dartnall’s new menu “Nasturtium”🥂 The magic of Mosaic is a dining experience that engages all the senses - taste, smell, texture, touch, mouth-feel and satiation, leaving you inspired and revitalized. Watch this space.. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #LaurasWine #ChefChantelDartnall #RestaurantMosaicAtTheOrient
@theworlds50best on dining at 𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧 𝗠𝗢𝗦𝗔𝗜𝗖 in 𝗣𝗿𝗲𝘁𝗼𝗿𝗶𝗮, 𝗦𝗼𝘂𝘁𝗵 𝗔𝗳𝗿𝗶𝗰𝗮: • 🇿🇦 “Nestled in the Crocodile River Valley, the award-winning Mosaic at The Orient has helped to secure South Africa’s status as a gastronomic powerhouse. Set within the Moorish-inspired ten-suite boutique hotel, the intimate Belle Époque-style dining room offers booth-type seating and two private rooms. Chef-patron Chantel Dartnall is always on hand to answer questions about her artful, fine-dining cuisine. Wine pairings are sublime, with The Orient’s cellar being one of the country’s best.” • 🥂 Restaurant Mosaic has been a consistent feature and winner amongst multiple Wine Awards throughout the world, with their list being hailed as “brilliant by any global standard”, and “excels in just about every category”. • 🏆 Most recently, Restaurant Mosaic was awarded by LaListe for being in the top 200 selection of 1000 exceptional restaurants across the globe. • 🍽 Featured dish: Pavlova passionfruit, violet, lemon curd meringue. • 📷 Photo credit: @restaurantmosaicattheorient . • 🌎 Note: Restaurant Mosaic at The Orient has a scheduled re-opening for Wednesday, 2nd September 2020, launching their new menu "Nasturtium". The restaurant plans to limit bookings to a maximum of 22 guests per seating so that diners can feel comfortable with social distancing and safety. . . . . . . . • • • ❤️ Double Tap if you'd eat this. 🔛 Turn on Post Notifications to see new content. 🏷 Tag #bestrestaurantsguide or DM to be featured. 🎥 All rights & credits reserved to respective owner(s). ✔️ Follow @bestrestaurantsguide for your curated daily dose of awarded restaurants. • • •
‘Flavors of Indochine’ — Suckling Pig, Coconut Curry, Star Anise: • 📍 At featured Best Restaurant, 𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧 𝗠𝗢𝗦𝗔𝗜𝗖 in 𝗣𝗿𝗲𝘁𝗼𝗿𝗶𝗮, 𝗦𝗼𝘂𝘁𝗵 𝗔𝗳𝗿𝗶𝗰𝗮. • 🏆 Awarded with the highest accolade as a '3 Plated Restaurant' by the JHP Gourmet guide, Restaurant Mosaic is set within The Orient — considered one of South Africa's finest hotels. • 🇿🇦 Award-winning cuisine is created by South African Chef Chantel Dartnall, known for presenting the art of nature on her plates through her botanical-inspired dishes. • 🍷In 2018, @restaurantmosaicattheorient was recognized by @wine_spectator with the Grand Award for "having one of the greatest wine lists in the world." • 📷 Photo credit: @restaurantmosaicattheorient . • 🌎 Note: Restaurant Mosaic at The Orient has a scheduled re-opening for Wednesday, 2nd September 2020, launching their new menu "Nasturtium". The restaurant plans to limit bookings to a maximum of 22 guests per seating so that diners can feel comfortable with social distancing and safety. . . . . . . . • • • ❤️ Double Tap if you'd eat this. 🔛 Turn on Post Notifications to see new content. 🏷 Tag #bestrestaurantsguide or DM to be featured. 🎥 All rights & credits reserved to respective owner(s). ✔️ Follow @bestrestaurantsguide for your curated daily dose of awarded restaurants. • • •
Today's featured Best Restaurant: 𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧 𝗠𝗢𝗦𝗔𝗜𝗖 in 𝗣𝗿𝗲𝘁𝗼𝗿𝗶𝗮, 𝗦𝗼𝘂𝘁𝗵 𝗔𝗳𝗿𝗶𝗰𝗮. • 🇿🇦 @restaurantmosaicattheorient is renowned for its modern fine dining in an art nouveau setting, where Chef Chantel Dartnall presents fresh concepts with a botanical touch, exploring flavor, texture and color in exquisitely presented dishes. • 👩🏻🍳 Prior to Mosaic, Chef @chefchanteldartnall trained at multiple Michelin three-star restaurants, under top Chefs such as Nico Ladenis of Chez Nico 90 Park Lane in London, and Michael Caines of Gidleigh Park in Devon. Her food is inspired by her culinary travels, but grounded in classical French technique. • 🏆 Amongst Chef Chantel Dartnall's many accolades and awards: she was awarded 'Best Lady Chef' at the World @thebestchefawards in 2017, and, voted as 'South Africa's Chef of the Year', twice. • 🍷 Restaurant Mosaic has one of the best wine cellars in South Africa, housing more than 40,000 bottles, most recently being awarded 'Wine List of the Year.' • 🍽 Featured dish: ‘Ryfylke Halibut’ — Razor Clam, Butter Bean, Fennel Velouté. • 📷 Photo credit: @restaurantmosaicattheorient . • 🌎 Note: Restaurant Mosaic at The Orient has a scheduled re-opening for Wednesday, 2nd September 2020, launching their new menu "Nasturtium". The restaurant plans to limit bookings to a maximum of 22 guests per seating so that diners can feel comfortable with social distancing and safety. . . . . . . . • • • ❤️ Double Tap if you'd eat this. 🔛 Turn on Post Notifications to see new content. 🏷 Tag #bestrestaurantsguide or DM to be featured. 🎥 All rights & credits reserved to respective owner(s). ✔️ Follow @bestrestaurantsguide for your curated daily dose of awarded restaurants. • • •
"Starburst" Throughout the Milky Way and in the space between the galaxies, are huge clouds of gas and dust that join together to create magical stars. The universe is endless and so too is it’s many sources of inspiration. I discovered my “Starburst / Stellar Evolution” while looking at some incredible images taken by the Hubble telescope. For this dish I wanted components that were light and ethereal, which would almost dissolve in your mouth the moment you tasted it. I decided to combine a delicate Jasmine mousse with crunchy meringue and poached white peaches with colourful sugar dust... “In violation of all the laws of physics, gas pushed itself together and formed a young star. Fueled by hydrogen explosions, gradually the star burned out and became a red giant. In doing so, it had expanded hundreds of times in size and become somewhat cooler and slowly collapsed into a small, hot white dwarf star.” . . . . . #restaurantmosaicatorient #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #eatoutawards #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #dylanswart #chef #cheflife
“The Song of The Sea” ~ Cured Scottish Salmon Seaweed Cream Wasabi Pea Crumble . 👩🍳 @ChantelDartnall . . ➡️ #Repost @restaurantmosaicattheorient ・・・ ➡️ #treatsforaneye @gastroartistry . While I was creating a new menu, studying the subject of Cosmorganic, I started questioning my own existence, my place in the bigger picture of things. My thoughts drifted to the far reaches of outer space, astounded by the scale and multitude and I started wondering how our own home planet, Earth, fits into this vast expanse. . Seen out of Space, we should rather call our blue planet Water and not Earth. We all know the importance of water in our daily existence – we exist because of it, and our biggest reservoir is the oceans circumventing our planet. And like a mother, she sustains us, cherishes us, cares for us. . This is my ode to Mother Nature and her abundance - with Salmon - one of her gifts, and a sauce as soft as the brush of a caring mother's lips on the cheek of her child. . . . . . #LaListe1000 #LaListe2020 #ChantelDartnall #Chef #restaurante #restaurant #foodphotography #finedininglovers #finedinning #finedine #culinarylife #tripadvisor #topchef #guidemichelin #michelinguide #foodandwine #foodblogfeed #theartofplating #chefchanteldartnall #worldsbestchef #restaurantawards #RestaurantMosaic #RestaurantMosaicattheOrient #CountryWinner #Top200 #proudlysouthafrican #worldsbestwinelist #foodiesofInstagram
Where the river meets the ocean We are surrounded by some of the most beautiful natural scenery in the world – the one reason why so many tourists flock to South Africa to come and enjoy what we sometimes take for granted. Private family time is very important to us – a time to breathe, to relax, to re-invent ourselves, to talk and sleep and enjoy each other’s company. We are fortunate to have our own little piece of paradise where the rivers run clear, the rain forests drip with the sea mist in the morning and the sparkling waters of the lagoon runs into the sea along a shallow stream that you can jump over. Watching the local fishermen on the beach praising their catch of the day and playfully arguing which fish is the best, makes it difficult for the onlookers to decide between the sweet soft flesh of the fresh water fish or their stronger flavoured cousins from the ocean. I always end up buying one of each, not to disappoint the fiery contenders. This is in honour of those precious memories, spending our days where the river meets the sea… #restaurantmosaicatorient #delightfuldecadentanddelicious #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #gourmetartistry #foodstationone #dylanswart #worldsbestrestaurants #yesmichelinguide @michelinguide
We are surrounded by some of the most beautiful natural scenery in the world – the one reason why so many tourists flock to South Africa to come and enjoy what we sometimes take for granted. Private family time is very important to us – a time to breathe, to relax, to re-invent ourselves, to talk and sleep and enjoy each other’s company. We are fortunate to have our own little piece of paradise where the rivers run clear, the rain forests drip with the sea mist in the morning and the sparkling waters of the lagoon runs into the sea along a shallow stream that you can jump over. Watching the local fishermen on the beach praising their catch of the day and playfully arguing which fish is the best, makes it difficult for the onlookers to decide between the sweet soft flesh of the fresh water fish or their stronger flavoured cousins from the ocean. I always end up buying one of each, not to disappoint the fiery contenders. This is in honour of those precious memories, spending our days where the river meets the ocean… #wheretherivermeetstheocean #restaurantmosaicatorient #delightfuldecadentanddelicious #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #gourmetartistry #foodstationone #dylanswart #worldsbestrestaurants #yesmichelinguide @michelinguide
"Katonkel" Sitting on the wet sand on the beach talking to Patat and Virgil, two colourful local fishermen, about the Chokka they caught skelm the previous evening just behind the breakers where the Groot Soutrivier flows into the sea, I was mesmerized by the small waves caressing the sand in a continuous sensual play of motion and foam. I could picture in my mind long thin strips of colourful fish emulating the lines on the sand made by the rolling waves as if plucked from an ancient Japanese block print. Presenting sustainable ingredients to our guests will always remain paramount in our mind when compiling our next menu, and never before has it been as important as now – for this season, we are presenting Atlantic Mackerel, on the SASSI green list. But negotiating the price of the freshly caught fish with Patat and Virgil, who learned their trade from their father and uncle, and in their turn from theirs, don’t call it by that name, because for them it will always remain Katonkel… #restaurantmosaicatorient #delightfuldecadentanddelicious2019 #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #eatoutawards #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #gourmetartistry #foodstationone #yesmichelinguide @michelinguide #chefsofinstagram #chefsplatform
"Katonkel" Sitting on the wet sand on the beach talking to Patat and Virgil, two colourful local fishermen, about the Chokka they caught skelm the previous evening just behind the breakers where the Groot Soutrivier flows into the sea, I was mesmerized by the small waves caressing the sand in a continuous sensual play of motion and foam. I could picture in my mind long thin strips of colourful fish emulating the lines on the sand made by the rolling waves as if plucked from an ancient Japanese block print. Presenting sustainable ingredients to our guests will always remain paramount in our mind when compiling our next menu, and never before has it been as important as now – for this season, we are presenting Atlantic Mackerel, on the SASSI green list. But negotiating the price of the freshly caught fish with Patat and Virgil, who learned their trade from their father and uncle, and in their turn from theirs, don’t call it by that name, because for them it will always remain Katonkel… #restaurantmosaicatorient #delightfuldecadentanddelicious2019 #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #jhpgourmetguide #eatoutawards #michelin #chefslife #memorylane #botanicalcuisine #fourmagazine #theartofplating #mymuybuenochefs #gourmetartistry #foodstationone #yesmichelinguide @michelinguide #chefsofinstagram #chefsplatform #chef #artofplating
CONGRATULATIONS TO OUR NEW MOMMY FLORENCE 🌸 We are happy to announce that Florence Manya gave birth to a beautiful healthy baby girl named Ditebogo meaning "Thanks Giving". Both mommy and baby are doing well and the entire team sends all our love. You might recall Florence's Story from " Meet The Mosaic Team" #congratulations #newbabygirl #thanksgiving #lockdown #restaurantmosaic Meet the Mosaic Team: Florence Mannya Florence is originally from Limpopo, in a rural area called Konongkran, just outside of Polokwane. She has been an invaluable member of the Mosaic family for the last 8 years! "I joined Mosaic on 20 October 2010, after a friend of mine called me one day saying they have a position available. I will never forget this was the first ever night shift I worked. I started in the scullery section and soon started prepping a few items in the kitchen, and this is where my passion for food began. With a lot of dedication, Chef Chantel gave me the opportunity to pursue my dream. Now I am proud to be working in the hot section of the kitchen, mostly with all the dainty vegetable preparations. I love my job and I feel so blessed and lucky to be able to work with Chef Chantel."meetthemosaicteam2019 #florencemanya #chefchanteldartnall #thebestchef #thebestchefawards #laliste1000 #chefslife #eatoutawards
Something sweet for the First… . “Little Black Number” . I am sure every woman will concur that having a “Little Black Number” in their closet is essential. That one irresistible fashion item that you can’t live without. It never lets you down and always makes you feel and look good… Our “Little Black Number” consists of a sinfully decadent composition of layered Callebaut couverture chocolate mousse, ganache, salted caramel and a crunchy wafer served with Italian gelato. Callebaut Chocolatiers hand select, roast and grind cocoa beans into their own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. The beans are roasted in their shell to protect the most delicate aromas and to yield a more intense, more complex and deeper cocoa flavour… . . . . . #LaListe1000 #LaListe #LaListe2020 #ChantelDartnall #ChefChantel #chefchanteldartnall #worldsbestchef #restaurantawards #RestaurantMosaic #RestaurantMosaicattheOrient @restaurantmosaicattheorient @ChantelDartnall @news24 @timesliveza @foodiesofsa @food24_sa @foodartchefs @jhp_gourmet_guide @haute_grandeur #CountryWinner #Top200 #proudlysouthafrican #worldsbestwinelist #foodiesofInstagram
A scrumptious journey with Chef Chantal Dartnall never disappoints at Restaurant Mosaic at The Orient. 🙌🏻 #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Il Vino dell'Amore Petalo Moscato pairing by Sommelier Germain Lehodey at Restaurant Mosaic at The Orient. 🙌🏻 This wine is a Moscato Spumante made with juicy grapes grown in the Euganean Hills area in the district of Padua. One of the characteristics of this wine is then the unmistakable hint of roses 🌹, which evokes the image of the petals depicted on the label. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #LaurasWine #ChefChantelDartnall #RestaurantMosaicAtTheOrient #ilvinodellamore #ilvinodellamorepetalomanzonimoscatorose #bottega #moscato
Recipe for Romance: Passion Fruit, Almond and Love Potion ❤️ by Chef Chantal Dartnall (with a pairing by Sommelier Germain Lehodey) at Restaurant Mosaic at The Orient. 🙌🏻 #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Cheese Selection: Charles Arnaud 30 month Grande Réserve Comté, Old Amsterdam, Belnori Kilimanjaro, De Pekelaar and many more at Restaurant Mosaic at The Orient, Pretoria. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
The power team that is Restaurant Mosaic at The Orient Hotel: chef Chantel Dartnall & sommelier Germain Lehodey. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Autumn Leaves: 36 Days Matured Angus Beef, Sweetbreads, Country Mushrooms, Celeriac Leaves, Cognac Cream, Panniyoor Pepper at Restaurant Mosaic at The Orient, Pretoria. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Honeycomb: St Nectaire, Sunflower Shoots, Prosopis Honey at Restaurant Mosaic at The Orient, Pretoria. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Jewels of the Sea: Oyster, champagne & fennel at Restaurant Mosaic at The Orient, Pretoria. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #ChefChantelDartnall #RestaurantMosaicAtTheOrient
Sommelier Germain Lehodey at Restaurant Mosaic at The Orient, Pretoria teaching me about their collection of over 60,000 wines. #LaurasWorld #restaurantmosaic #theorient #laurasdinerestaurantmosaic #LaurasWine #ChefChantelDartnall #RestaurantMosaicAtTheOrient