Food & Home Entertaining

Good attention has been paid to the

plant-based trend that’s showing signs

of gaining traction globally in 2019, from

the perspective of a lifestyle choice or

shift, as well as an economic one. “More

andmoreguestsoptforvegetarianor

pescatarian choices on the menu.

This isn’t a bad thing, as it forces us to

change from heavier meat-based

menus.Italsohelpsustogrowand

evolve as a restaurant, researching and

developing new sauces and

dressings that still pack the punch

we are known for,” Stephen states.

Scot’s responsibility to growing

protégés is not restricted to the chefs

and kitchen team. Restaurant manager,

Rebecca Warner, started in the kitchen

of La Colombe as a student of The

Culinary Academy in 2009. After her

studies,sheworkedwithScotatthe

River Café at Constantia Uitsig wine

estateandfollowedhimbacktoLa

Colombe when he was named head

chef. A few years later, she made the

switch to front-of-house and has never

looked back.

Rebecca has collaborated with

La Petite Colombe’s head sommelier,

Michelle Moller, in putting Protégé’s

wine list together, focusing mainly on

Franschhoek-based wines. “Michelle

was absolutely invaluable in putting

together the wine list. I gave her a brief

outline on what we were looking to do,

and she just flew with it from start to

finish! Her wine knowledge is incredible.

And her willingness to always give some

ofhertimeisatruereflectionofthe

kindofteamtheLaColombegrouphas

built,” Rebecca beams.

She continues, “The La Colombe

group has given me so much over the

years that I am thankful for – including

my fiancé, Andrew Duff [general

restaurant manager at La Petite

Colombe], whom I met there! They give

theirstaffthespacetobepassionate

anddrivenandallowedustogrowwith

so much support. They are the reason

I am in this industry, and I wouldn’t want

to be anywhere else. I am so grateful

fortheopportunityI’vebeengivenat

Protégé, and I’m excited to start giving

back.” The pride in Protégé and what it

stands for is obvious in each and every

RESTAURANT MANAGER, REBECCA WARNER (LEFT)
AND LA PETITE COLOMBE’S HEAD SOMMELIER,
MICHELLE MOLLER

ASIAN BARBECUE PORK BELLY AND

PRAWNS WITH SUGAR SNAP PEAS,

KIMCHI, GINGER, CORN AND SOYA

FOODANDHOME.CO.ZA APRIL 2019 89

FRANSCHHOEK DINING