Local chefs share the universal language of food in Monte Carlo
The chefs took traditional South African food like pap and braaivleis and presented it in fine dining style
Emperors Palace sous-chef Percy Baloyi of Tembisa and chef de cuisine André Bezuidenhout of Boksburg jetted off to Monaco to showcase South African cuisine at the South African Food Festival at Monte Carlo Bay.
The festival took place at the Monaco Bay Hotel.
Having recently launched Aurelia’s new dinner menu, both chefs were selected to dazzle over 100 guests with a carefully selected menu consisting of South African and African dishes (Afroperial food).
Bezuidenhout and his sous-chef had an amazing experience in Monaco.
“This annual event is definitely one for the books. The idea was to take South African cuisine to them,” said Bezuidenhout, who has been a professional chef for the past 14 years.
Although these two chefs cooked and experienced fancy international cuisines, Bezuidenhout confirms that in his opinion, South African cuisine is top notch and doesn’t have to stand back for international food.
“I was disappointed. One expects the French to be cooking really complex and fancy food, which was not always the case. I also thought it needed some salt.
“We were honoured to braai for Prince Albert and the children. It was a proper South African braai with paptert, corn, chakalaka and braaibroodjies.”
Bezuidenhout said there were many South Africans at the festival, who live abroad.
“Many South Africans thanked me and said that they forgot how good South African food was.”
Bezuidenhout and Baloyi’s food was a hit as their food was sold out within the first three days.
“The trend in Monaco in regards to food is very traditional, old classic. It is your normal steak, beans and potatoes, although I did have a pretty good burger,” said Bezuidenhout.
Bezuidenhout loves a good burger and said that he does not have a signature dish as he doesn’t want to stagnate.
“My signature dish changes every week, I always want to try new things and keep moving forward, rather than getting stuck on one good dish.”
Bezuidenhout stays in Dayanglen and has been working at Aurelia’s for the past year.
“I grew up in Benoni and went to Hoërskool Dr EG Jansen. My wife and I moved around a lot looking for the perfect place to raise a family, and Boksburg just felt like home.
“My wife Cherise is so supportive and everything I do is for her and my boys.”
Bezuidenhout said he never chose to be a chef, but that the life chose him.
“My mother couldn’t really cook so I had to get comfortable in the kitchen. The South African Food Festival was an unforgettable experience, although communication was difficult I realised that everyone speaks the same language – food.”
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