Being a fan of fine dining I was very excited to visit Chefs Warehouse at Maison in the stunning Franschhoek.
The difference between this Chefs Warehouse and other fine dining restaurants is that they offer a tapas-for-two style menu that consist of 8 beautiful courses, this creates a more relaxing feel while you can still enjoy exquisitely styled and delectable plates of food.
Being situated in Franschhoek you can expect stunning mountainous backdrops.
The exterior of the restaurant has the facade of a small heritage building but upon entering the restaurant there are several designated areas that provide different atmospheres. There are inside seating, patio seating and garden seating all with stunning views.
The restaurant has a warm and welcoming atmosphere with stunning timber and contemporary finishings. This contemporary styling flows through into the style of the dining experience and the carefully designed plates of food.
The staff at Chefs Warehouse was friendly and knowledgable of the detailed menu. As it is expected the service was outstanding.
The plates presented looked like works of art. The attention to detail is astonishing. The head Chef also presented some of the plates and it is insightful to listen to their perspectives.
I cannot even comprehend how these dishes are planned and designed, every bite is a symphony of flavours.
If I had to choose, my highlight was a new item added to the menu: Roast Duck Breast, Salted Lemon Asparagus, Smoked Parmesan Milk, Earl Grey & Maison MCC Duck liver Parfait with ElderFlower and Pistachio.
What could be better than sharing this food, excellent wine and tranquil views with your significant other or friends?
After this amazing 8 courses I just could not leave without dessert… I had the Maison S’more, a sticky Chocolate Brownie with Wood-Fired Marshmallow and Cinnamon Crackers. Sweet, sweet surrender.
When visiting Chefs Warehouse at Maison, what you are looking for is an exceptional fine-dining experience to share, with views and wine.
I will definitely return to experience their new dishes as the menu develops with the seasonal produce.