As Cape Town endures its cold and wet months, MAISON has announced their exciting new menu.
Working closely with chef David Schneider, the founder and all-around dad of MAISON, head chef Xavier Francis is planning on making his mark on Cape Town’s culinary scene by taking advantage of winter.
Also read: Chefs Warehouse at Maison in Franschhoek will remain open
Durban-born and bred, Xavier has not only a strong cheffing background but also a deeply engrained love of food and family. His grandmother, who he cooked with until she passed away, remains his culinary icon. They’d go to a restaurant together and she’d say, ‘I don’t know why I’m paying for this, because I could make it better.’ And she would make it better.
Xavier’s work path has taken him from Durban to Cape Town (Camphors), Johannesburg, and finally Kruger Park, where he joined Singita, a collection of premium game reserves for which Liam consults. In 2023, Xavier was given the opportunity to work with restauranteur Liam Tomlin and David at MAISON, and he hasn’t looked back.
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David now spends his time between MAISON, The Red Room at Mount Nelson, a Belmond Hotel, and the impending new Chefs Warehouse restaurants and event space on Bree Street in Cape Town (which will open later this winter), but he collaborates closely with Xavier and newly appointed sous chef Initza Pretorius.
MAISON has a distinct identity, and David’s presence is felt even when he is not physically present. His knowledge and skill in butchery and the use of the entire animal, his desire to limit waste to a minimum, and his desire to make tastes and presentations full but simple are the pillars of MAISON that will always stand firm.
However, the food Xavier prepares at MAISON now has his distinct stamp and style. At the end of the season, as winter brought quieter days and nights and Dave left to eat his way through Peru on honeymoon, Xavier had time to ponder.
‘Dave trusted me from the beginning to take over the kitchen, and we worked together like a phenomenal team but it took some time to find my identity in the kitchen. I spent some time thinking about this, and then it just happened. I came up with a new sashimi dish: it was simple but something clicked and I was back to myself, paying with weird and wonderful things.’
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The current MAISON menu is both personalised and seasonal, highlighting the best of winter ingredients.
Dishes like the Namibian golden crab are inspired by Xavier’s cherished memories of eating steamed or curried crab with his uncle. The MAISON version combines juicy crab meat with cultured cream, achiote, lime juice, and chives, then rolls it in baby marrow. It’s served with brik pastry on the side and can be picked up like a sandwich.
‘In every course we want you to get stuck in and use your hands. Food shouldn’t be so proper,’ explains Xavier.
There’s also a risotto with brandy and Jerusalem artichoke puree, a blowtorched Klein River raclette crust topped with beer-pickled onions, gently seasoned rocket, and deep-fried Jerusalem artichoke crisps (made from the peelings). With crispy pig cheek crackling for scooping, it’s the best of both Xavier and David.
‘As chefs, ultimately our style is a reflection of who we are, what we read, our travels and our life experiences,’ says Xavier. ‘We each bring our stuff. Together what Dave and I have brought together is really special. Dave, Initza and I, we’ve grown into where we are now: a harmonious team without egos…we just want to cook the best possible dishes.’
Details
- Location: MAISON Estate, R45 Main road, Franschhoek
- Cost: R700 per person
- Hours: Thursday to Monday lunch and dinner and Sunday Lunch | closed on Tuesday, Wednesday and Sunday evening
- Contact: 021 876 2116 | [email protected]
- Website: www.chefswarehouse.co.za/maison
Also read:
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Picture: Bruce Tuck
