chefs warehouse maison

 
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Dining style

Set on the beautiful Maison estate in Franschhoek, Chef patron David Schneider serves up his interpretation of the global tapas menus that Liam Tomlin has so successfully popularized in Cape Town. Inspired by the vegetable garden on the estate, Dave and his team change up the food offering regularly, always experimenting with new styles and flavour combinations. Maison is a working farm, and so you will share the view with chickens and horses. If you are lucky, you will spot Porcini our pig.

WINTER OPENING HOURS

LUNCH WEDNESDAY - MONDAY

12 PM— 3 PM
DINNER FRIDAYS AND SATURDAYS

6 PM — 9 PM

CLOSED TUESDAYS

For reservations visit: http://www.maisonestate.co.za/restaurant/

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Chef Patron David Schneider

'I want the diner to feel like they are at home. Maison means home, and I expect that level of comfort here, kick off your shoes and dine outside, sharing plates, drinking wine, and watching the world go by while being serenaded by chickens.

We are here on a working farm, so you will feel what it's like to be here among us while dining right next to our kitchen at the foot of the Franschhoek mountains. My food isn't fancy, but it is a new type of luxury — fresh, sustainable, exciting new varieties and right out of the garden this morning. Our menu changes as seasonal ingredients do. We flow with the rhythms of nature and by the butcher's recommendation of alternative cuts of meat, and what the fishermen caught today. Our food is comforting and balanced, yet unrefined in its presentation. We don't want to feel polished, but rather a bit rough around the edges.'

Menus are subject to change with the seasons

Menus are subject to change with the seasons

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Sous chef Carine Smit

‘I love being able to use produce from our garden - that’s a privilege I never had working on the cruise ships. We do as little as possible to the ingredients, just combining flavours and textures creates something uncomplicated but delicious.

I’m very particular about details like garnishes, they have to be fresh and perfect.’

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Mark Finnemore

Mark is our general manager and oversees all teh service details that complete your dining experience. Mark comes from a big family and has grown up with sharing large family tables and meals. Mark truly loves making people happy though sharing food and giving excellent service.

‘Chefs Warehouse has a reputation for exceptional quality to service, and I wanted to be a part of that excellence. Working with Liams’ restaurant culture is always inspiring, and Dave is a brilliant creative. Being part of this family keeps my love for hospitality alive.’

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Jacquiline Robb

Our front-of-house manager Jacquiline, started as a chef working under Neil Jewell at Bread & Wine. Jacqui has been a fan of Chefs’ Warehouse & Canteen and Thali and the tapas way of eating since her cheffing days. Jacqui decided to expand her expertise and move into service at Maison.

‘Mark and I work well together with a calm and smooth nature to balance the highly passionate, vibrant, and creative energy that comes from Dave and his kitchen team.’

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Wine tasting

Come and taste our award-winning wines and soak up the beauty of our estate and Franschhoek mountains.

The wine tasting experience is available between 10 am and 5 pm and includes four wines for R70 or all 6 of our wines for R100.

Snacks like Oysters, charcuterie, and cheese boards are available to accompany your wine tasting experience.

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Whiskey tasting

Whiskey-tasting is a perfect Winter outing or elegant finish to your meal.

Join us from the Wine Tram between 10 am and 5 pm

Whiskey tasting offering:

Highland Park R80

Wolfburn R90

Kilchoman R100

Glenfarclas R110

Boutique-y R200

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A shop for cooks

We have a large selection of quality curated cookbooks, pantry items, and equipment for enthusiastic cooks, professional chefs, and gifts available for sale. Have a coffee and browse our books, while deciding which one to take home. We have everything from preserves to sweets, meats, spices, knives, pots and Kitchenaid items available.