Jacques is a self taught and slightly unconventional chef who focuses on bringing something unique to the table. Starting out in a friend's health food catering business he quickly realised just how much he enjoys cooking and within 6 months he opened the doors to his very own bistro. His concept was to serve a seasonal me…... Jacques is a self taught and slightly unconventional chef who focuses on bringing something unique to the table. Starting out in a friend's health food catering business he quickly realised just how much he enjoys cooking and within 6 months he opened the doors to his very own bistro. His concept was to serve a seasonal menu whereby every single ingredient would be locally sourced and every dish on the menu completely made by hand in house by him and his small team of chefs. Jacques' food philosophy is simple: simplicity, technique and flavour. Food is art and dining should always be an experience! This humble approach to honest cooking earned his first restaurant a place in the top 4 restaurants in South Africa in 2016's Restaurant Week Spring edition. After adding a new little member to the family, a recent move to Birmingham with his family means that Jacques is here to passionately shake things up a bit and bring a whole new flavour to the already bustling Birmingham food scene. With a vast knowledge of wine and spirits, Jacques specialises in paired menus of all kinds: from coffee to brandies and even craft beer pairing menus. Jacques has a deep love for dessert and it shows in the way he merges old favourites and modern techniques. Read all Hide
Solihull, United Kingdom +100 km
Seasonal cuisine, Organic, Michelin star, Molecular, Gastronomic, PastryThe Chef in 3 questions & answers...
Looking for a bespoke menu?
STARTER : Sun-dried Tomato Tart with Roasted Pepper Pesto, Homemade Terrine of Free Range Chicken with Wild Mushrooms, Pickles, Vegetables and Salsa Verde, Soupe à L'oignon - Caramelised Onion Soup, Gruyere Crouton, Duck and Chicken Liver … Read more
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Sun-dried Tomato Tart with Roasted Pepper Pesto
Homemade Terrine of Free Range Chicken with Wild Mushrooms, Pickles, Vegetables and Salsa Verde
Soupe à L'oignon - Caramelised Onion Soup, Gruyere Crouton
Duck and Chicken Liver Parfait with Rocket and Basil Salad, Walnut dressing
Beef Bourguignon with Potato Dauphinoise and Seasonal Vegetables
STARTER : Parmigiana di Melanzane: Oven-baked Layers of Aubergines, Mozzarella and Tomato Sauce / MAIN COURSE : Hand-made Ravioli filled with Ricotta and Spinach served on a Grana Padano Cheese Cream / DESSERT : Feuille with Fresh Crema Pa… Read more
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Parmigiana di Melanzane: Oven-baked Layers of Aubergines, Mozzarella and Tomato Sauce
Hand-made Ravioli filled with Ricotta and Spinach served on a Grana Padano Cheese Cream
Feuille with Fresh Crema Pasticcera, Chocolate and Blackberries Cream
STARTER : Butternut Risotto I Goats Cheese I Thyme I Pinenuts / MAIN COURSE : Sous Vide Chicken I Garlic Butter I Whole Grain Mustard Mash I Carrot I Zuchinni I Onion / DESSERT : Sticky Toffee I Amaretti I Vanilla Bean Ice Cream I Salted F… Read more
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Butternut Risotto I Goats Cheese I Thyme I Pinenuts
Sous Vide Chicken I Garlic Butter I Whole Grain Mustard Mash I Carrot I Zuchinni I Onion
Sticky Toffee I Amaretti I Vanilla Bean Ice Cream I Salted Fudge
STARTER : Norwegian Prawns I Oak Smoked Salmon I Lemon & Parsley Dressing I Crisp Baby Gem Lettuce / MAIN COURSE : Sirloin of Beef I Parsnip Purée I Shallot Marmalade I Truffle Mash I Spring Greens I Wild Mushrooms / DESSERT : Toffee Puddi… Read more
Norwegian Prawns I Oak Smoked Salmon I Lemon & Parsley Dressing I Crisp Baby Gem Lettuce
Sirloin of Beef I Parsnip Purée I Shallot Marmalade I Truffle Mash I Spring Greens I Wild Mushrooms
Toffee Pudding I Vanilla Gelato I Salted Caramel I Roasted Hazelnut
APPETISER : Fresh Ciabatta I Cured Meats I Olives I Artichokes I Pickles I Sun-blushed Tomato I Pesto / STARTER : Spinach & Ricotta Tortellini I Pea I Mint I Garlic I Parmesan / MAIN COURSE : Beef Shortrib Ragout I Gnocchi I Gremolata I Pa… Read more
Fresh Ciabatta I Cured Meats I Olives I Artichokes I Pickles I Sun-blushed Tomato I Pesto
Spinach & Ricotta Tortellini I Pea I Mint I Garlic I Parmesan
Beef Shortrib Ragout I Gnocchi I Gremolata I Parmesan Crema
Modern Tiramisu I Mascarpone I Vanilla I Coffee
APPETISER : Fillet of Wild Sea Bass, Shellfish Cassoulet, Roast Garlic Emulsion / STARTER : Lemon Sole, Spiced Lentils, Scallops, Bitter Orange Puree / MAIN COURSE : Organic Salmon, Asparagus, Wild Mushrooms, Cepe Tortellini, Red Wine Jus … Read more
Fillet of Wild Sea Bass, Shellfish Cassoulet, Roast Garlic Emulsion
Lemon Sole, Spiced Lentils, Scallops, Bitter Orange Puree
Organic Salmon, Asparagus, Wild Mushrooms, Cepe Tortellini, Red Wine Jus
Valrhona Dark Chocolate Mousse, Citrus Salad, Passionfruit Sorbet
AMUSE BOUCHE : Sweet Potato I Leek I Cream I Chicken Paper / STARTER : Crispy Duck I Asian Slaw I Plum I Carrot & Ginger I Pine-nut & Sesame / MAIN COURSE : Fillet of Beef I Red Wine Reduction I Potato I Parsnip I Sauce of your choice /… Read more
Sweet Potato I Leek I Cream I Chicken Paper
Crispy Duck I Asian Slaw I Plum I Carrot & Ginger I Pine-nut & Sesame
Fillet of Beef I Red Wine Reduction I Potato I Parsnip I Sauce of your choice
Chocolate Fondant I Popcorn I Salted Caramel
Cheesecake I Strawberry I Amaretti
Lavender Ice Cream I Honey Comb I Meringue
INFORMATION : This menu has been especially designed to compliment the 2009 Vintage Brut Champagne by Nicolas Feuillatte / STARTER : Pork Terrine or Chicken Pate, Served with Toasted Sourdough and Tygerella Tomato Jam / MAIN COURSE : Slow … Read more
This menu has been especially designed to compliment the 2009 Vintage Brut Champagne by Nicolas Feuillatte
Pork Terrine or Chicken Pate
Served with Toasted Sourdough and Tygerella Tomato Jam
Slow Roasted Beef Short Rib
Served with Truffle Mash, Thyme Jus, Bacon and Praline
Mint Leaf Palette Cleanser
Ages of Parmesan - Regianno & Grana Served Raw and as a Mousse, complimented by Rosemary Fudge and Pear Meringue
Served with White Chocolate Ice Cream and Pomegranate
APPETISER : Amuse Bouche I Sweet Potato I Leek / STARTER : Butternut Risotto I Goats Cheese I Pine nuts I Thyme / MAIN COURSE : Beef Wellington I Mushroom Duxelle I Truffle Mash I Greens & Gravy / DESSERT : Modern Deconstructed Strawberrie… Read more
Amuse Bouche I Sweet Potato I Leek
Butternut Risotto I Goats Cheese I Pine nuts I Thyme
Beef Wellington I Mushroom Duxelle I Truffle Mash I Greens & Gravy
Modern Deconstructed Strawberries & Cream I Brown Butter Ice Cream
AMUSE BOUCHE : Steamed Crab Roulade wrapped in Fresh Avocado, with Avocado Mousse, Cucumber Sauce, Pickled Radish / PRE-STARTER : Miso Ramen Soup with Crispy Caramel Shallots / STARTER : 24-hour Slow Roasted Pork Belly served with Truffled… Read more
Steamed Crab Roulade wrapped in Fresh Avocado, with Avocado Mousse, Cucumber Sauce, Pickled Radish
Miso Ramen Soup with Crispy Caramel Shallots
24-hour Slow Roasted Pork Belly served with Truffled Raw Honey, Rosemary Infused Cream and Cinnamon Smoke
Beef Fillet paired with Smoked Bone Marrow Puree and Foie Gras, served with a Shitake Mushroom Veloute
Crispy ‘Twigs’ marinated in a Lemon and Cinnamon Syrup served with a Lavender Honey, Fresh Figs and a Stilton Mousse
Chocolate and Port - Juniper and Sea Salt Dark Chocolate Panna Cotta
AMUSE BOUCHE : Snow Crab I Endive I Garden Pea I Cucumber I Compressed Watermelon / PRE STARTER : Smoked Salmon I Citrus I Creme Fraiche I Capers / STARTER : Lobster I Carrots I Buttermilk I Sourdough / INTERMEDIATE : Lamb I Pumpkin Textur… Read more
Snow Crab I Endive I Garden Pea I Cucumber I Compressed Watermelon
Smoked Salmon I Citrus I Creme Fraiche I Capers
Lobster I Carrots I Buttermilk I Sourdough
Lamb I Pumpkin Textures I Gremolata I Garlic foam
Risotto I Exotic Mushroom I Ricotta I Pumpkin & Lemon Pesto I Garlic Foam
Fillet of Beef I Bone marrow I Shitake Mushrooms I Potato Fondants
Seabass I Asparagus I Saffron I Cured Egg Yolk (V)
Whipped Ricotta I Figs I Balsamic I Lemon I Caramel
Chocolate Mousse I Coral Sponge I Mint Marshmellow I Almond Gelato
Candy Floss I Condensed Milk Cream I White Chocolate I Strawberry Gel
AMUSE BOUCHE : Tomato Gazpacho served with Melon Sorbet, Lemon Verbena, Roasted Almond Flakes / STARTER COURSE : Compressed Pork served with baked apple, celeriac, heritage carrots & crackling / INTERMEDIATE COURSE 1 : Crab and Watermelon … Read more
Tomato Gazpacho served with Melon Sorbet, Lemon Verbena, Roasted Almond Flakes
Compressed Pork served with baked apple, celeriac, heritage carrots & crackling
Intermediate Course 1
Crab and Watermelon served with Geranium Gel and Cucumber Ketchup
Intermediate Course 2
Pan Fried Scallops served with Curried Cauliflower, Baked Apple and Bacon Mascarpone
Lamb Loin served with Parmesan and Truffle Risotto, Charred Shallots, Shitake and Pan Juices
Ricotta Brûlée served with Oven Roasted Caramel Balsamic Figs
Caramel Pineapple served with Rainbow Peppercorns, Pistachios and a Banana and Passionfruit Sorbet
Looking for a bespoke menu?Contact us
Jacque was very professional, a great chef, who prepared a wonderful meal. He had the right balance of professionalism , keeping us entertained besides cooking an amazing meal.. the kitchen was tidier when he had finished than before he started
Great evening. Great chef. Lovely late adaptions really made the evening - Jacques saw we were sitting round a fire outside and offered to barbeque our fish for us. Lovely!
Jacques was the chef for my husband and my joint 70th birthday parties. We were 8 adults and 2 children. He cooked us a wonderful dinner without any fuss and served it interestingly with an explanation of each dish from the canapes to the cheese. He was great with the children and made special dishes for them using their favourite ingredients. When asked by my grand daughter if he was a 'master chef', he smiled and modestly replied that he was a good chef! My grandson declared that his carrots were the best that he had ever had - 'awesome'.
The chef that we had booked 6 months before the party dropped out only 10 days before the event. La Belle Assiette arranged for Jacques to replace him. He cooked the menu that we had chosen even though it was not one of his own and consulted me over a few changes he wanted to make for the better. I am very happy to recommend him. We had a very memorable evening. I would however give 0 stars to Paul Fielding who caused me considerable stress so near to the event, but would give credit to La Belle Assiette who came up with such a suitable replacement.
Professional and amazing food!! We had such a wonderful time and we were all so impressed with the quality of the food both visually and to taste. The place was spotless when the chef left too!! Thank you!
Brilliant service, easy to arrange and follow-up correspondence to confirm at each stage. Menus in post was a lovely touch. Jacques was great, food fantastic, we’d definitely recommend this for an enjoyable stress-free evening!
It was a lovely treat having Chef Jacques come to cook for us - not having to clear up and having someone come in instead to prepare our celebratory meal was great. Jacques himself (and Liam, his assistant) were amiable and discrete and a pleasure to have for the evening.
Our meal was nice. Unfortunately, however, some elements from the pre-agreed menu were missing (chicken paper from the starter, a lavender ice cream from the dessert) and the food which should have been served warm was really quite cold. Plates could have done with being pre-heated. Overall a nice experience but not certain it is one we'd (all foodies!) necessarily do again.
Very professional and he created an excellent meal
We booked through la belle Assiette for a group meal at a cottage for my husbands 40th birthday. Correspondence and organization was excellent throughout, even when making alterations to numbers.
The chef Jacques was very polite and professional, he worked independently and produced s fabulous 3 course fish meal for 10 guests followed by an exquisite dessert. He also cleared away afterwards.
This was an excellent experience and I wouldn’t hesitate to recommend
Really nice, the chef was really friendly and the food was delicious. The chef was also really good company, a lovely guy.
What a fabulous evening we had, our chef Jacques Van Der Merwe was fantastic, the food he cooked was beautifully served and tasted wonderful and he even did the washing up afterwards. Would definitely recommend La Belle Assiette and Chef Jacques Van Der Merwe to everyone. Thank you for a lovely evening.
The whole experience was smooth and easy and all delivered in a timely fashion. Chef was also very polite and easy to work with. While the flavour of the food was good, it was massively let down by the fact that everything was served incredibly cold.
Excellent - really enjoyable meal
We asked Jacques to cater for 6 adults and 4 small children for a very special event over
4 days. In addition We gave him many cookery questions and wanted demonstrations almost endlessly. He was fantastic. A great chef and a really nice person to be around.
He brought my wife flowers on our anniversary day and cooked us a superb steak Dianne.
Jacques - thank you and we would have you as our guest any time.
Jacques helped us to choose a great celebration menu and offered plenty of suggestions. His food was delicious and the whole group thoroloughly enjoyed it! What’s more, he is friendly and personable, we couldn’t have been happier!
Jacques was very personable, just the right mix between friendly and professional
From the initial booking to the end of the night Jacques was absolutely fantastic. We required little tweaks here and there to the menu and Jacques was available to offer suggestions and help whenever required. We booked him for a surprise 40th birthday evening for my wife at our home and he arrived bang on schedule and was incredibly friendly and introduced himself to all of our guests. The one thing everybody commented on was how friendly, attentive and engaging he was with everyone at the event. He made a great impression off the bat!
The food was out of this world and he was even kind enough to talk through the preparation of each of the dishes with everybody. He is a great personality and would make a wonderful chef 'host' for your event. Having tasted his dishes I'm not surprised he has a Michelin star to his name and we hope to use his services again in the future be it as our private chef or also when we visit his establishment in South Africa.
Thanks for a tremendous evening Jacques and one my wife and family will never forget.
Great, friendly chef. Food was fabulous, especially the bacon praline with the starter! Worked quietly in the background and cleaned up before he left. Just brilliant!
We were all very pleased with the meal that Jacques and his assistant provided. It was a delight to sit and relax rather than work hard on the kitchen!
Jacques de Meurve was brilliant, the food was superb, the service perfect and the clean kitchen was a joy
Thank you all for making it a special day for our wedding dinner
From start to finish an utterly joyous experience. Booking in your local town couldn’t be easier. Communication was first class, Jaques was incredible, hugely personable his food was absolutely amazing and to top it all off he left the kitchen spotless! First class.
Honestly can’t fault it, a phenomenal evening. Jacques was amazing, food fantastic and his insight made for an excellent experience. Really this was a very special evening and can’t wait To do it again!!! Thank you!
We just can’t fault Jacques. He arrived so promptly, having researched the route and traffic before and left with extra time. He was so professional, calm and friendly. The food was just stunning and delicious, and to boot he was a really nice guy to have around. Thank you for creating such a special evening for our friends - we would HIGHLY recommend Jacques!
Great experience from start to finish. Well cooked and presented food and great service too. My Dad was thrilled with his 70th Birthday party so much so that I have to recreate it for my mum too!
Brilliant experience from start to finish. Jacques was really friendly and professional on the night, ensuring everything was done so we could enjoy our evening. The food was exceptional and our guests all commented how delicious everything was. We would definitely book Jacques again and highly recommend him.
Jacques was polite efficient and did us proud with a superb rack of lamb. He was unobtrusive yet sufficiently attentive.
He left everything neat and tidy.
We had a dinner for 8 in our house with chef Jacques cooking a 7 course tasting menu. We wanted it to be a special occasion, memorable for us and our guests - excellent food without the formality of a fancy restaurant to keep the chatting and laughter in check. Certainly met all our expectations.
Great meal, the food was delicious and Jacques was lovely - I couldn't fault it!
Our chef Jacques Van Der Merwe cooked an amazing meal to celebrate a special birthday ,the food was wonderful and Jacques created a very inventive menu ,with a few hidden extras which all my guests loved especially the cleansing mint sorbet ,
The service he provided was perfect ,and his attention to detail when explaining his dishes was brilliant ,
He made my birthday meal so very special ,and one i will certainly remember ,
Can totally recommend Jacques ,a five star experience
La Belle Assiette were professional and prompt at responding from the start, and Jacques, the chef whose menu I picked, was really nice and professional. No problem to tweak the menu and to add an additional person with different dietary requirements to the other 6 of us. The evening was great and Jacques cooked and served beautiful food, allowing me to relax with my guests. Highly recommended.
This was the first time I had used La Belle Assiette, and I would certainly strongly consider using them again. Chef Jacques van der Merwe was excellent. The menu had already been agreed with him and all courses were cooked and served to perfection. The kitchen was left very tidy and clean, and all cutlery, crockery and utensils were put into the dishwasher or washed and left to drain. All my guests thoroughly enjoyed the meal which made me very happy.
We had a lovely relaxed evening, great food, friendly and informative chef. Thank you so much it made my husbands birthday special.
Jacques was wonderful. We were just 2 people and he still made it feel like a very special occasion with truly fantastic food.
Very tasty and lots of fun!
Really impressed by the event - so much so that we're interested in booking Jacques for future events. He was so professional and knew exactly when to step back and when to chat to us - there was no 'awkwardness' having such a professional chef in the house. He did everything - explained all the dishes, did the washing up and cooked us some brilliant food! 5 stars.
Great! Chef Jacques arrived on time and the food was very delicious.
We were absolutely thrilled with the experience. Jacques was really helpful before the event - we talked a few times about menus and he was very accommodating. It couldn't have been better!
Jacques prepared a beautiful meal that was enjoyed by all. He chatted to the guests and made sure everyone was happy. Prepared, served and cleared a delicious meal with excellent presentation.
We thoroughly enjoyed our evening! A special treat to be cooked for at home. The food was delicious and "Chef" was very informative and pleasant. I would certainly recommend this and will hopefully book it again.
It was a shame that I had to ring La Belle Assiette a few times to sort out the arrangements as Jacques was away and not back until a couple of days prior to the event. It would have been helpful if they had informed me of this and dealt with the menu details in his absence.
Absolutely amazing. I would definitely hire him some other time
We had a surprise dinner party for my wife's birthday.
Jacques was a great host and we had an amazing evening with lot's of yummy food. Will definitely do this again :-)
Had a lovely evening celebrating my mothers 70th birthday. Food was excellent couldn't fault a thing! While experience was brilliant and the kitchen was cleaner
Chef Jacques arrived on time and was very accommodating while the children were finishing their meal. He described each course to the guests and was very friendly and the food was delicious. All was cleared away after the meal. Only negative was that the dishwasher was over-filled and didn't wash the dishes properly so had to be re-done next morning.
Previous reviews posted make our recent experience all the more disappointing. This chef was allocated to us by La Belle Assiette as our original choice had taken up permanent employment. We were assured that the original menu would be followed and that Jacques was one of their best – a claim which is backed by his excellent reviews. In truth Jacques obviously thought himself above a menu he perceived as boring and appeared to be driven not by a desire to give two people celebrating their 70th wedding anniversary a wonderful experience but instead by a desire to produce a menu as cheaply as possible with minimum effort. The food served at our event was mediocre at best. Various aspects of the menu were changed on the day – based no doubt on what was available last minute at the local supermarket. This is hardly surprising, given we were only contacted the day before the event by the chef who claimed not to have the menu choices in spite of the fact these had been sent to LBA over a week ago. Subsequently these changes were claimed to be due to ingredients being out of season (girolles, artichokes etc.) though this is in fact completely untrue and was just a poor excuse for a lack of effort and preparation and what we perceive as an attempt to keep costs to a minimum. The meat and fish served were of poor quality and far from being “the finest ingredients” as per LBA’s website – were budget options from a local supermarket. The gnocchi was entirely tasteless and we later discovered came straight out of a packet – this from a chef whose profile ironically claims: “I believe we eat too much food out of bags and boxes”. The explanation – not worth the effort hand rolling gnocchi for five diners – which effectively sums up the attitude of the chef to the entire evening. A very disappointing experience for all 15 diners and the subsequent customer service from LBA has been completely inadequate. We certainly won’t use this company again and advise others to think twice before wasting their money.
Jacques provided an exceptional evening across all aspects... It started with coming up with a whole new menu 4 days before the event, centred on fresh organic ingredients, literally going from farm to table during the same day. The service on the day, along with his charming partner, was better than any prior (I have used Belle Assiette numerous times for large dinners), with them arranging drinks, amuse bouches, laying the table and very efficient and neat food prep. He was able to bond with our guests and provide a great background to all the ingredients and became a key part of the evening's entertainment. And the food itself...exceptional. In its innovation, its presentation, and most importantly its novel flavours and preparations. He had a tough worldly audience, but all were sold on a delightful menu from start to finish. Well done!!
A wonderful way to enjoy a big celebration - a delicious meal with 16 guests for an 80th birthday. Jacques and his wife Kerri made an awesome, talented, polite, courteous and caring team, together with Dom who waited on us. Every course of the seven course menu (eight if you count the canapes) was interesting and tasty - and every guest had at least two favourite courses which they found to be delicious! Jacques is an up-and-coming, hard working and telanted chef who will be sure to give you his full effort and energy to make your evening a success. Kerri was delightful and a very skilled sous-chef. The La Belle Assiette team, including Gianluca Bucchi, were very helpful too and they more than made up for a few early missteps in the overall planning of the event. I would not hesitate to recommend this great concept offered by this new and exciting company, La Belle Assiette.
Chef and his assistant arrived on time. Brought everything they needed. Cooked us a fabulous 4 course meal, cleaned down and left everything immaculate.
They were lovely, friendly people who chatted with us while they cooked.
Very professional and very good at what they did.
Would highly recommend
I had a lovely evening on Saturday. Jacques really produced a wonderful meal. Thank you!
We used Jacques for two nights on our holiday. Jacques was fantastic and we loved his food, he was totally professional and charming and I wouldn’t hesitate to use him again!
Jacques did us a wonderful menu and used lots of fresh local ingredients to make a fabulous meal and it made it a very special evening
I had a fantastic meal prepared by chef Jacques and enjoyed all of it. The courses were amazing, but I particularly enjoyed the Stilton, lavender infused honey, sticky figs & koeksister twigs which were devine and unlike anything I had tasted before. I will definitely recommend to my friends.
Firsty I think the concept of La Belle Assiette is fantastic. We had never experienced anything like this before. Incredible food all cooked and served in our own home, with the bonus of not having to do the washing up. Jacques created five amazing dishes, with fresh ingredients and he was a joy to talk to and watch in the kitchen. We loved every dish and I would without doubt hire Jacques again, thank you so much for such an incredible evening.
What a fantastic experience, the food was amazing, we loved every mouth full. All five dishes were unique and full of flavour. Jacques happily created two vegetarian options for me, while the rest of my guests had the meaty option. He created a lovely experience start to finish, brought out incredible food for us and gave us a little story about each of the dishes. At first I thought it would be strange having a chef in our kitchen, but Jacques is so friendly and down to earth that we thoroughly enjoyed his company. Our white chocolate moosse dessert was a masterpiece and the entire evening was faultless. I highly recommend Jacques for any special occasions you have, he will be sure to create something truly delicious & unique.
What a lovely evening we had. Chef Jacques prepared an amazing Menu of different tastes and even though I thought I would feel strange with someone using my kitchen, his friendliness made everyone feel so comfortable. The first course was a caramelised onion loaf freshly prepared in my kitchen which was wonderful and everything that followed was equally fantastic. I would highly recommend booking Jacques, you will not be disappointed.
I believe that we eat too much food out of bags and boxes, so I derive my style from the seasonal produce available and make sure I create something that sings with flavour! I love cooking on wood fires and slow roasting meats and bringing in technical elements to lift something simple to create something incredible.
Slow Roasted Pork Belly, served with bacon praline, garlic mash, brandy apples, smoked honey glaze
Marinated and left to cure for 24 hours, I slow roast the pork belly in a wood fired oven for 4 hours on a bed of root vegetables and whole garlic until the perfect crackling is achieved and the meat is almost falling apart. Is it then vacuum packed to seal in the flavour! With a delicious bacon flavours combined with smokey honey and apple.... This is comfort eating in a designer suit.
Onion and garlic are my first two, mainly because these items are a staple to most dishes when I layer flavours into a dish and then there is the fact that they come out of the ground naturally with such amazing flavour and versatility, almost as if they were put there for us chef as a gift.
My third has to be salt because you can have the best ingredients and the best equipment, but if you're not confident with your seasoning, you might as be serving warmed up tinned soup.
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