Exchange Rates
Singapore Dollars |
|
|
 |
|
 |
|
1.2798 |
 |
|
1.7290 |
 |
|
2.0645 |
 |
|
0.1942 |
|
|
Cape Town and Johannesburg have long been vying for the title of South Africa's top culinary destinations. While there are restaurants of a world-class standard all over the country, it is the likes of Auberge Michel which are likely to secure Johannesburg's spot at the top of the list.
Opened in 2004, Auberge Michel didn't take long to become the most celebrated contemporary French restaurant in the city. Within ten shorts months of opening, it achieved a full five-star rating from the Tourism Grading Council of South Africa, the national equivalent of those coveted Michelin stars, and, more impressively, it was the first restaurant to get all five. Since then it has gone on to be named and listed among the very best eateries in many prestigious publications, including Eat Out, Diner's Club, and Wine Magazine.
Auberge Michel is named for Michel Morand, the Lyon-born restaurateur whose brainchild it is. He settled in South Africa and brought his life's love affair of exciting fine dining to his very own establishment. Along with partner and local businessman, Vusi Sithole, Michel moulded the chic and sophisticated eatery into life. As any who are familiar with the trials and tribulations of the restaurant business will know, to simply fling open the doors and hope for the best is a sure fire way to chaos and closure.
For an eatery of such lofty aspirations to establish itself as the authentic article, there are three primary factors which need to brought together into a seamless, smooth-running whole. First you need to create an appealing environment, one suited to the style of food. At Auberge Michel there is no mistaking that the stylish minimalism, albeit with a classical bent, disposes to an evening of perfectly considered culinary pleasures. The choice of staff is equally important.
Discerning diners can expect immaculate and knowledgeable service as a matter of course. Michel Morand's dedication to working with people, educating within the industry, is ever apparent. Naturally, diners will only be able to guess at the superior calibre of the kitchen staff, but if the quality of the cuisine is a measure of talent and skill, then they won't have any doubts as to the team's obvious qualities.
Lastly and most importantly, comes the food itself. Enter Frédéric Leloup, Auberge Michel's executive chef, a man who spends much of his spare time trotting the globe in search of new culinary ideas and methods. His is a quest for innovation and inspiration, one which has led him to work in some of the most vaunted Michelin-starred kitchens in the world.
Complementing Michel Morand's ethos of culinary innovation, Chef Leloup brings his relentless passion and talent to a menu which is known as much for its unending supply of the new and unexpected as it is for its promise of pleasure.
Although you're likely to find a few favorite ingredients on the menu, you'll probably find them in different and unexpected incarnations every time you visit. Since Chef Leloup and Michel Morand have eschewed complication in favor of the reverent treatment the most prized ingredients, the dishes vary considerably depending on what the season yields.
Chef Leloup prefers to let the produce suggest the dish. While it requires a certain brilliance to continually invent in way which allows the nuances of balanced flavors and textures to work individually and together, this approach is one which affords a constant supply of exciting dishes, all prepared without compromise. Those who've already sampled the manifold delights of a meal at this exemplary Johannesburg restaurant, will certainly have made a note of the inspired presentation of the dishes. If we first eat with our eyes, as it's been suggested, then a meal at Auberge Michel is a feast before the fork is even lifted.
Both the a la carte and degustation menus supply eager gourmets with wonderful options. Those hoping to sate their appetite in a traditional three-course manner, will certainly head for the a la carte option. Those who would prefer to experience the vast array of delights would do well to opt for the degustation menu. Both change frequently, though the degustation menu changes daily. Nor is it merely filled with samplings from the a la carte menu, rather it offers its own wealth of wonders, always utilizing the freshest ingredients.
As you might expect for an eatery which has been cited among Wine Magazine's top South African restaurants, there is a magnificent cellar, one of the most desirable in the country. From the recondite vintages of small estates in the Cape to those near mythical bottles from France's most regal wine regions, there is something to sip and savour with every delicate bite.
Being located in Sandton, one of South Africa's most prominent business and commercial areas, Auberge Michel is a popular venue for exclusive functions. Upstairs, guests will find an elegant private dining room, able to accommodate up to 35 people. In addition there is smaller private dining room, equally chic and no less exclusive, which is ideal for a more modest gathering of a dozen people.
Like the other menus, the functios menu changes regularly, although it generally comprises a three-course affair. Whatever you do, don't arrive in jeans and sneakers. The dress code of Auberge Michel leans towards the smart side of smart-casual, and is strictly observed. Those who don their day suits and find themselves in this special eatery, will enjoy one of the finest dining experiences to be had anywhere in Africa.
|
|
|
|
