Since recently joining Makaron restaurant at Majeka House & Spa in Stelllenbosch, Chef Lucas Carstens’ appreciation of classical French technique is welcomed by patrons. He uses his culinary talents to create innovative recipes with unique fruits and vegetables.
From a very young age Chef Lucas was intrigued by the art of cooking, and upon finishing school he enrolled at the Institute of Culinary Arts in Stellenbosch. After graduation, he slipped through the shadows of the culinary underbelly, cooking locally under the tutorage of South Africa’s famous chefs, Nic van Wyk, Reuben Riffel and Michael Broughton among others; later gaining more culinary experience at restaurants Aubergine, Reuben’s in Franschhoek, Reuben’s One&Only Cape Town, Terroir restaurant at Kleine Zalze and Simonsig’s Cuvée restaurant.
Chef Lucas is regularly found closely monitoring seasonal changes and taking inventory of what is available and what is to come. Most of the herbs and edible flowers are produced in Majeka House’s own garden. Barn raised king quails and eggs are from a small producer in Paradyskloof. Lazena Free Range Poultry, a family-owned business, which stands proud at the foot of the Hottentots Holland mountain range in Gordon’s Bay, supplies Makaron with their poultry. Pork products come from Glen Oaks farm in the Hemel and Aarde valley. Ryan Boon started working in butcheries at the age of 16 and went to England after school to sharpen his skills with the best in the industry. He supplies Makaron from his butchery in Paarl. To add to this experience Makaron’s sommelier, Esmé Groenewald has paired each dish with a wine to complement it.
Starters include: Ceviche, melon, sea lettuce with Thelema Verdelho and Steak Tartare, onions, horseradish with Sutherland Pinot Noir. Mains include: Beef, veal sweetbreads, aubergine with Druk My Niet Cabernet Franc and Line fish, coconut, coriander with Sterhuis Chardonnay. Desserts include: Sesame Panna Cotta, nectarines, miso with a Signal Hill Straw Wine.
Majeka House & Spa 26-32 Houtkapper Street, Paradyskloof, Stellenbosch. Served daily: A ‘Makaron Lite’ Menu available from 11h00-21h30. Dinner from 18h30-21h00. Tel: 021 880 1549 or email: firstname.lastname@example.org