{"id":3696,"date":"2012-03-12T15:14:00","date_gmt":"2012-03-12T13:14:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/ons-gesels-met-sjef-chantel-dartnall\/"},"modified":"2016-02-24T15:03:51","modified_gmt":"2016-02-24T13:03:51","slug":"ons-gesels-met-sjef-chantel-dartnall","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/ons-gesels-met-sjef-chantel-dartnall\/","title":{"rendered":"Ons gesels met sjef Chantel Dartnall"},"content":{"rendered":"<p>Sy betower gereeld haar gaste by <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.restaurantmosaic.com\/\">Mosaic<\/a><\/span>-restaurant met \u2019n spyskaart wat uit agt of nege gange bestaan en wat amper te mooi is om te eet! Haar kookkuns is \u2019n weerspie\u00ebling van haar passie vir kook en is sigbaar in die fyn, kunstige geregte wat sy voorsit. Ons het vir Chantel \u2019n paar vrae oor haar ervaring van kos gevra.<\/p>\n<p><strong>Wat is jou beste kosherinnering?<br \/>\n<\/strong>Ek is bevoorreg om te s\u00ea ek het so baie wonderlike kosherinneringe en met elke reis en ontmoeting met nuwe sjefs ervaar ek ietsie nuuts en eksoties. Een van die ongelooflikste smake wat ek ervaar het, was toe ons by sjef Jean George Klein in Frankryk gaan kuier het en hy vir ons \u2019n baba-langoestien, gemarineer in \u2019n ligte rooswater, met seekomkommers en \u2019n vanielje-en-seesout-skuim voorgesit het. Die langoestien was satynsag op my tong en het absoluut weggesmelt in my mond.<\/p>\n<p><strong>Hoe beplan jy \u2019n maaltyd?<br \/>\n<\/strong>Dit is vir my eerstens baie belangrik om te kyk wat seisoenaal beskikbaar is om te verseker dat al my bestanddele die beste smaakgehalte het. Daar moet verskeidenheid op die spyskaart wees, daarom gebruik ek graag speserye en bestanddele van Indi\u00eb, Marokko en selfs spesiale, avontuurlustige dancing veils uit China. My geregte het \u2019n kombinasie van tekstuur, geur en smake, asook koue en warm elemente in een gereg sodat die gaste se palet voortdurend gestimuleer word.<\/p>\n<p><strong>Jou kos is amper te mooi om te eet, amper soos \u201ckuns-op-\u2019n-bord\u201d. Waaruit put jy inspirasie?<br \/>\n<\/strong>Baie van my inspirasie kom uit die natuur en omgewing om my, asook uit reise w\u00eareldwyd. Ek geniet om dit wat ek in my omgewing ervaar met my gaste te deel.<\/p>\n<p><strong>Op watter gereg is jy veral trots?<\/strong><br \/>\nDie mooiste gereg waarop ek baie trots is, is die Celebration of Spring \u2013 \u2019n ligte vars slaai gemaak van \u2019n verskeidendheid seisoenale miniatuurgroente wat individueel gemarineer is en met \u2019n groot klomp pragtige eetbare blommetjies en tuisgemaakte kruiejellies bedien word. Hieruit is my kookkuns wat tans bekend staan as \u201cbotaniese kookkuns\u201d, gebore.<\/p>\n<p><strong>Watter bestanddeel oorskat mense?<br \/>\n<\/strong>Daar bestaan nie so \u2019n bestanddeel nie. Soms vergeet ons net van al die wonderlike bestanddele om ons, en wanneer dit \u201cherontdek\u201d word, is dit vir \u2019n tydperk hoogmode soos granate en al die vari\u00ebteite van sout.<\/p>\n<p><strong>Van watter kosreuk hou jy?<br \/>\n<\/strong>Ek is dol op die reuk van gebraaide sampioene met \u2019n bietjie botter en vars basiliekruid.<\/p>\n<p><strong>Wat wil jy nog eet (wat jy nog nooit probeer het nie)?<br \/>\n<\/strong>Ek kan nie aan iets dink nie \u2013 ek is so gelukkig dat ek al alles probeer het.<\/p>\n<p><strong>En wat sal jy nooit weer eet nie?<br \/>\n<\/strong>Seekastaiing (sea urchin), die smaak het my nie be\u00efndruk nie, maar miskien eendag probeer ek weer.<\/p>\n<p><strong>Wat is vir jou die lekkerste smaak in die w\u00eareld?<br \/>\n<\/strong>\u2019n Goeie blokkie sjokolade.<\/p>\n<p><strong>Wat is jou idee van comfort food?<br \/>\n<\/strong>Enigiets gemaak met aartappel \u2013 kapokaartappels, gebakte aartappels, aartappelskyfies &#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sy betower gereeld haar gaste by Mosaic-restaurant met \u2019n spyskaart wat uit agt of nege gange bestaan en wat amper te mooi is om te eet! Haar kookkuns is \u2019n weerspie\u00ebling van haar passie vir kook en is sigbaar in [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[675],"tags":[],"class_list":["post-3696","post","type-post","status-publish","format-standard","hentry","category-bekendes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ons gesels met sjef Chantel Dartnall | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/ons-gesels-met-sjef-chantel-dartnall\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ons gesels met sjef Chantel Dartnall | rooi rose\" \/>\n<meta property=\"og:description\" content=\"Sy betower gereeld haar gaste by Mosaic-restaurant met \u2019n spyskaart wat uit agt of nege gange bestaan en wat amper te mooi is om te eet! 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