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Relais & Châteaux Chef

Peter Tempelhoff

Chef - Relais & Châteaux

Peter Tempelhoff

Ellerman House

Cape Town - South Africa

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L'histoire d'un chef Relais & Châteaux

What is your Chef’s secret to preparing your star ingredient?

I’m a purist. I like oysters plain — just chew them up and swallow. At the restaurant right now, we serve them with a simple sauce made with green Tabasco, white pepper, crème fraîche, lime and cucumber.

How do you go about selecting your ingredients?

On the south coast, I like the oysters from Arniston very much. They are rich and meaty, with a hint of sweetness. The oyster farms on the west coast have the advantage of cold waters. They produce lovely oysters, rich in minerals and the flavors of the ocean.

Tell us about the ingredient that inspires you the most.

I don’t remember the first time I tasted oysters, but I do know when I fell in love with these mollusks: it was in 1998 at the Knysna Oyster Festival. I was a young trainee and I had to open several hundred of them every day — and I could eat as many as I wanted…

Les restaurants Relais & Châteaux de Peter Tempelhoff

Ellerman House

  • Expression of the terroir
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