Sharing his culinary flair with onlookers, his open-plan kitchen matches the industrial deep, red hardwood, cement and glass interior, with a sophisticated menu of classical cuisine with a modern French twist.
“Our restaurant's exposed kitchen emphasises the Waterkloof winemaking philosophy of openness and transparency. Although stylistically diverse, each of the estate's European style wines carries a strong core of elegance and integrity and that is exactly what my food is all about,” shares Grégory whose cooking style remains loyal to the lessons learnt from his French mentor, 3-star Michelin Chef Alain Senderens.
Blessed with a natural ability to turn timeless recipes and the finest quality, local and seasonal produce into an unsurpassed dining experience fit for discerning palates, his career guest list attests to his high culinary standards. Tony Blair, French President Nicolas Sarkozy, Paul McCartney and Woody Allen are but a few of the high-profile personalities he has cooked for during his French tenure, which ended when he moved to South Africa in 2008.
His international culinary career saw him working exclusively in the Parisian kitchens of Michelin rated restaurants, including the 2-star Restaurant Senderens; the 3-star Relais & Châteaux Restaurant Lucas Carton and the Michelin star Pergolèse.
“I draw inspiration from people who not only love good food and wine but also appreciate wine and food pairings. Guests who seek the best local seasonal produce to complement wine with a naturalist approach,” adds Grégory who shares his passion with his staff to achieve the ultimate combination of textures, taste and flavour with each meal they serve.
The interior design and decor features were created by Frank Böhm Studios in Cape Town, whose designs can be found throughout the country and as far as Namibia, the Seychelles and London.
Juxtaposed against the traditional, functional working cellar, the new Waterkloof restaurant spills onto a modish new wine-tasting lounge. Respecting the natural beauty of the fynbos and vine exterior, the interior was kept stylistically understated with an earthy palette of brown and black tones adding a sense of calm to the more masculine yet refined, designer furnishings.
The restaurant, high on the slopes of the Schapenberg on the outskirts of the Helderberg, is set against the majestic backdrop of Waterkloof's amphitheatre of vineyards and the full expanse of False Bay in the distance.
The main attractions are the large, open spaces and fewer, simpler items displaying their inherent function. What makes the restaurant unique, with its over-scaled, pictorial views of the farm and nature in progress, is that diners feels part of the farming and winemaking process, no matter if they are outside on the balcony or inside, enjoying good food and wine.
The Waterkloof restaurant can seat 120 guests inside and outside on the elevated balcony and serves lunch and dinner from Mondays to Saturdays and lunch only on Sundays.
