South African Country Life – September 2019

I wantto livein a mountainousareaornature
reserve,andamluckyto livein Franschhoek.
It’sa responsibilityto livehere– it’supto each
individualto makethemostofthisincredible
environment.”
Certainlyit’sanenviableenvironment.
Ontheright,beforeyouhitthebusiestpart
ofthemainroadofFranschhoek,Maison
wineestateis thehomeofChrisWeylandt,
wherestylishyetrusticvineyardsandorchards,
a cacophonyofcluckingchickens,andPorcini
thefriendlypigremindusthatthisis theheart
ofthecountryside.
Thebuildingis welcomingandairy,and
sunshinestreamsin.A tastingofMaisonwines
is anappropriatestartto lunchordinnerat the
restaurant,beforegettingsidetrackedbyall
thedeliitems,cookerybooksandupmarket
kitchenequipmentin theshop.Therestaurant
at thebackofthebuildingtakesfulladvantage
oftheviews,andthecitytensionebbsaway
aswesettleat oneofthewoodentablesto
experienceDavid’spassionona plate.
Mountainbikingis anotherpassion,as
is trailrunning Davidrecentlycompeted
intheInfiniteTrailsWorldChampionships
in Austria,withhisbrother.“Mybrother
Mathew,twoyearsolderthanme,andI were
bothbornon4 April,testamenttothevalueof
Germanprecisionandengineeringat itsbest.
Workingasa chefyouneedbalance.Hardto
findthatinthemiddleofseason,andwhile
writinga cookbook.Thesamementalfitness
is requiredforsportasforbeinga chef.”

David’seyeslightupwhenhetalksabout

histeam.“Achefneedsto organise,clean,treat

peoplewellandworkwithproduce.Speed,

knowledge,skillandtherightapproachare

70 percentofthejobwelldone.If you’re

a brilliantcook,butyourfridgeis untidyand

you’renota teamplayer,youwillneverbe

a goodchef.Youneedto identify,changeand

evolveyourskillsetasyougo.Hedescribes

howdifficultit is,whenrunninga restaurant,

to focusonfood,anddealwithsomuchbefore

gettingdownto cooking.

“Weofferlocalproduce,flavoursand

influences,trulya tasteofwhereweare,”says

David.“I don’tuseimportedmeatorfish;

diners travel here to get something they can’t

eat at home. They come here for a reason,

to experience our countryside.”

At all three of the Chefs Warehouse

restaurants that offer tapas for two a series

of small dishes designed to be shared local

dictates. It’s the city-feel in Bree Street, in

Constantia the feeling of fine dining in the

Winelands. “Here we rough it up a bit, it’s

more me, more farm-style. I’ve got a delicate

touch, but don’t want people to know it. It’s

casual with an element of fun.”

David says his one dislike of town cooking

is that it’s more difficult to give back or

contribute. “You assume that produce comes

CLOCKWISE FROM OPPOSITE TOP: Innovative chef David Schneider has found his

home in Franschhoek. ● Meander up the path to the house to wine taste and shop

before you settle in for a leisurely meal. ● Sous chef Carine Smith and chef David

Schneider share a laugh before service. ● The modern interiors showcase that you

are on an estate where interior guru Chris Weylandt has his home. ● The simple

signage welcoming you to Chefs Warehouse at Maison belies the wonder within.

http://www.countrylife.co.za 095 September 2019