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It is with much excitement and anticipation that Le Petit Manoir reveals who will be heading up the kitchen at Franschhoek’s latest luxury guesthouse. The boutique manor is proud to announce and welcome Kevin Grobler, previous head chef from the award-winning Michelin Star restaurant; Restaurant Jan based in Nice, France. In an exclusive interview, Kevin unveils why he made the decision to move back home and take on this exciting new adventure in the heart of the Cape winelands.

Franschhoek has always been a special place for Kevin, as the beautiful town occupies some of the country’s top chefs along with its extended list of spectacular restaurants. Moving back so soon was not part of the plan but after a brief meeting with Frank and the team, the passion and dedication was contagious, and Kevin knew immediately that he wanted to be a part of the inspiring new journey at Le Petit Manoir.

With this, Kevin brings a wide range of culinary skills and experience to the table that we cannot wait to see unfold. It has been said before that winning a Michelin Star is harder than winning an Oscar, and whilst we don’t know much about Hollywood, a very modest Kevin explains that it takes extreme hard work and perseverance, and that maintaining the award is even harder than receiving it but with a dedicated team aspiring towards the same goal, it can be achieved.

Having held onto the prestigious title for three years, foodies around South Africa will be waiting in line to indulge in the ultimate fine dining experience with its exquisite European flair. The excitement continues as Kevin uncovers what we could expect to see at Le Petit Manoir. The European ideals of keeping it simple, clean and sensational will shine through with the quality of the local produce being the heart of every dish. Without giving away too much, Kevin sneakily reveals an intriguing mouth-watering dish that could top the menu and sums it up in merely seven words; “think chicken livers, charred onion and caviar…” and now let your imagination and taste buds run wild.

Whilst there are a number of things the young Chef will miss about his time in France, especially the corner boulangerie where late night croissants were enjoyed fresh out the oven after a hard day’s work, a new chapter begins to unfold in the midst of the Franchhoek valley with many South Africans eagerly waiting to enjoy the fantastic new experience that awaits at Le Petit Manoir.