The Chaîne des Rôtisseurs, based in France, is an international society devoted to choice dining and the camaraderie of the table. Allison Rutowitz, La Confrérie de la Chaîne des Rôtisseurs, congratulated The Guinea Fowl chef Leo Romer and his staff and said that the Blazon is awarded to a restaurant recognised for its excellence of service, food and wine. “This emblem commits the restaurant to uphold the reputation of the Chaîne, by retaining the standard of excellence for which it was awarded,” she said.
Asked whether advance warning is given before judging, Leo said: “No! You have absolutely no warning. I understand that representatives of the Chaîne were here as part of a fairly large group that had booked for dinner. The first I heard of it, was when I received a call to say that we were to be honoured with the award,” says Leo.
Congratulating Leo and his staff on their fine achievement brought back memories to Saxenburg owner Adrian Bührer and his wife Birgit, who opened and originally managed the restaurant in 1991, as they believed that “good food and good wine go hand-in-hand”.
Leo served his apprenticeship at the Hotel Sepp in Marktoberdorf, Germany and at the Chef School in Bad Wörishofen from 1974-1977. After working in several European restaurants and hotels where he gained invaluable experience, Leo moved to South Africa in 1983 and in 1989 became the owner of Le Chalet Restaurant in Pinelands. In 1994 he opened the first Rösti-bar in South Africa and in October 2000, he joined The Guinea Fowl as executive chef.
In June 2005, he was inducted as a member of the Confrérie de la Chaîne des Rôtisseurs. He is recognised locally as the only chef to win a coveted trophy at the Salon Culinaire.
The Guinea Fowl specialises in fresh seafood, game and a variety of unique guinea fowl dishes and the extensive menu offers light lunches to full a la carte dining. The wine list is exclusively Saxenburg - and now you have the opportunity to titillate your taste buds with Saxenburg’s new vintages. Older vintages are maturing in the cellar, just waiting to be opened in celebration of that special occasion!
To ensure that all products used in the restaurant are fresh – and the best – Leo wakes at crack of dawn and phones various fishmongers in Cape Town to find out what fresh catch is available. He then drives through to Cape Town and chooses the fish himself.
The restaurant’s extensive herb garden means that fresh herbs are always available and fruit and vegetables are bought from fresh produce markets daily.
The preferred venue for weddings, family reunions, corporate functions and year-end celebrations – or simply for intimate wining and dining – the Guinea Fowl also offers braais, spitbraais and sundowners in the lapa. A vine-covered terrace, with vistas over the Peninsula and fabulous sunsets over Table Mountain, creates a Mediterranean feel in al fresco dining.
Congratulations, Leo and the team!
Restaurant hours: Lunch - Wednesday to Monday: from 12 Noon Dinner – Wednesday to Saturday: from 6pm Closed – Tuesdays and a period during the winter months (please contact the farm for details)
Tel: +27 21 906 5232 E-mail: restaurant@saxenburg.com