O
nce you
reach the
top, where
do you go?
Back to the
beginning.
Accomplished, award-winning,
JHP Gourmet Guidethree-plated
chef Scot Kirton of La Colombe fame
has reached the pinnacle of his
career. His current challenge, with
gratifying rewards, is recognising
young talented chefs and giving
these protégés the opportunity to put
themselves on the map.Protégé, at Le Quartier Français hotel,
in the culinary hub of Franschhoek, is
where head chef Stephen Raaff is
showing his mettle. He cut his teeth in
the La Colombe group, involved in both
Constantia-based restaurants – La
Colombe and Foxcroft – since 2013.
“Stephen completed his culinary studies
at Silwood, where he was a very eager
student always wanting to learn and
understand the processofmaking
something. He did his third-year block
with us in 2013 at La Colombe. After
graduating, Stephen stayed on with us,
moving his way through the kitchen,”
Scot says.“TheideawithProtégéistokeepit
casualandcomfortable.Weoffera
variety of small plates, giving diners
the opportunity to order as many or
as few courses as they desire. Stephen
isworkingwithlocalsupplierstokeep
the menu as fresh and seasonal as
possible.” The chef’s menu, which
rotates regularly, is a selection of seven
of Stephen’s favourite dishes, to share,”
Scot elaborates.
In keeping with global trends – where
transparency is paramount – the
restaurant space has been designed
around a central show kitchen. Carefully
considered by interior wizards Rotem
Shachar and Megan Bond, the alfresco
dining areas in the front and back, and
the calming interiors of blonde woods
and pale hues ensure a wonderful
dining experience. Attention to detail
is obvious: all the crockery has been
hand-crafted by Corinne de Haas from
The Potter’s Gallery in Kleinmond, the
inside chairs are by Pierre Cronje andthe outside furniture
by Bloc Outdoor. The
result? Contemporary
yet timeless, classy and
sophisticated while
retaining the desired
relaxed ambiance.
And it’s all set in an
entirely new space –
the former Garden
Room and The Bar at
LQF eateries at Le
Quartier Français were
closed to make way
for Protégé. “After seeing the success
of La Petite Colombe, Analjit ‘BAS’
Singh [the founder of the hospitality
portfolio Leeu Collection, of which Le
Quartier Français is part] was keen to
have us more involved in the hotel.
The Garden Room and bar made for
the perfect location. I had a young chef
eagertotakealeapforwardin
his career and I had a location, so,
Protégé was born,” Scot shares.
Itwasarapidjourneyfromconcept
to completion. Scot smiles, “I think we
were very lucky with the site and timing,
but the concept has been something
we’vebeenwantingtodoforawhile:
food that we love to eat ourselves and
that isn’t as fussy but still packs a serious
punch. Everyone on this project really
pulled together and the result turned
outbetterthanwhatwecouldhave
hoped for.” Stephen worked with the
team at La Colombe in the months
before the launch of Protégé and,CHEF-PATRON AT PROTÉGÉ,
SCOT KIRTONFOODANDHOME.CO.ZA APRIL 2019 87FRANSCHHOEK DINING