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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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The Cellars-Hohenort Hotel.

Restaurant of a Grand Chef Relais & Châteaux and hotel in town. South Africa,Cape Town

Peter Tempelhoff

Chef
The Cellars-Hohenort Hotel Cape Town 7800

‘Frank Zlomke in South Africa, Marco Pierre White and Giorgio Locatelli in England, Joël Robuchon and Anne-Sophie Pic in France… All these highly-renowned chefs, with whom I have either trained or come into contact, are united in their quest for perfection.

I share their ideals for gastronomy. If a dish is not at the peak of perfection, it has no right to feature on the menu. It is this constant need that makes us push at the boundaries. At the Cellars-Hohenort, it means that we combine the cream of the finest ingredients to be found in South Africa with modern cooking techniques, not forgetting an environmentally-friendly approach.’


What was your most moving culinary experience?
My first chef meal – prepared by Raymond Blanc on a visit to South Africa. That was a true revelation to me. I had found my way in life.


The most amusing kitchen incident you ever witnessed?
In the property in which I worked in Paarl, we suspected one or more employees of helping themselves with the petit-four buffet. But who was it? To find out the truth, we replaced one evening the entremets by soft objects covered with chocolate and other dressings. At the end of the evening we heard a terrible cry: a server had just bitten into a … fish eye covered with chocolate. We never had any problems after that!


Your best piece of advice for amateur chefs?
Always aspire to perfection. Leave nothing to chance.


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