Chantel Dartnall Named Best Chef in the World

The yearly Best Chef Awards ceremony is held every year in Poland, and last year it was the South African chef that was named the world’s best. Chantel Dartnall is also the owner of a world-class restaurant in Tshwane called Mosaic.

Chef Darnell has also won the South African Chef of the Year contest while her restaurant is often mentioned amongst the top eateries of the world. Her training took place at several Michelin restaurants in the UK, and from her experience, she creates unique menus and dishes perfect for individuals that love fine dining. The restaurant called Mosaic has earned many international food awards, which includes the Diners Club World’s 50 Best Restaurants award.

World-Class Cuisine in South Africa


Dartnall is one of three females’ part of the top 50 chefs in the world, the only South African in the overall Best 100 Chefs in the world and she is honoured to be recognised for her world-class cuisine. Mosaic Restaurant also has one of the most talented when it comes to its cellar, as the Cellar Master, Moses Magwaza won the 2017 Eat Out Wine Service Award.

Shared Recipes by Chantel Dartnall

Dartnall wants to share her passion for cuisine with the world and has placed several free recipes on the restaurant’s website. Here are just some of the dishes you could now enjoy at home:
• Sea Mist: Langoustine Bisque and Seared Scallops
• Pomelo Salad Served with Crab Mousse
• Apple, Cinnamon and Ginger Tea

Fine Dining a perfect Visual & Taste Combination

Mosaic opened in 2006 won its first award in 2014, since the RASA Rosetta Awards it has been named as the best by many magazines and the interior reveals Darnall’s passion for Parisian Belle Epoque restaurants.

By employing local men and women, Mosaic Restaurant is focussed on uplifting the community, training them and giving them confidence. Before being part of the Mosaic team, none of the front of house or kitchen staff had any training or work experience in the restaurant industry, and now they part of a world-class eatery.

Situated in the Orient Boutique Hotel, visitors can look forward to food as unexpected as spectacular as a Moorish-inspired palace that allows guest to escape to a time when nothing could distract from the beauty and wonder of nature.

One of the things visitors most appreciate of the restaurant apart from the outstanding service is the passion and design that goes into every dish. Several wine-tasting events take place yearly, and a monthly newsletter keeps all Mosaic food slaves up to date with the new items added to the menu.

The wine cellar is stocked with the best wines from around the world as well as some exclusive bottles from South Africa’s best wine farms. Mosaic is based in the Orient Hotel, it is a hotel, unlike any other and one that offers Arabian Nights in the warm Gauteng countryside.

Food Blogger Tweetup at La Ronde

On Tuesday, April 15, a host of local food bloggers–including yours truly–was invited to a Food Blogger Tweetup at Chateau Lacombe’s La Ronde Revolving Restaurant. As a promotion for their new Tieless Tuesday events, which include an evening of jazz and half-price bottles of wine, the restaurant offered our group of bloggers a complimentary three-course meal.

We were tasked with simply tweeting or blogging about it at our own discretion. La Ronde, while generous, did not ask anyone for a good review.

So here’s the honest truth: La Ronde is classic. It always has been and it likely always will be. The food, while good, is traditional. It’s not a place you’d go for the latest duck confit-kimchi-truffle salami innovative creation. It is, however, somewhere you’d go for the time-honoured classics: beef wellington, osso bucco, or pan-seared salmon.

And, to be fair, La Ronde does these well.

Scott Parker, the restaurant’s Pastry Chef, has an affinity for great desserts that have stood the test of time.

“I started baking when I was really young. A lot of the things I’m baking are things I had when I was a child,” says Parker.

“I do a lot of different things…trend things. But as far as flavours go, I suppose you’d call me a traditionalist.”

Below are the options we were given for our three-course meals, along with my selections and a brief overview.

Starter
Choice of
: Seafood Trio, Escargot Vol au Vent, or Crab Cakes.
My selection: Seafood Trio – sashimi-style tuna, chilled spiced scallops, and marinated shrimp served on miso ice, wakame, and tempura “crunchies.”
The verdict: very good. The spiced scallops were my favourite and, as YEGFoodie pointed out, there were a number of unique textures combined in this dish. The crunchy wakame complemented the silky smooth sashimi; the tempura “crunchies” gave substance alongside the whipped wasabi. I thoroughly enjoyed this dish.

Main
Choice of: Alberta Rack of Lamb, Deconstructed Beef Wellington, Cyclopene of Alaskan Scallop and Prawn, or Free Run Supreme Chicken Breast
My selection: Alberta Rack of Lamb (of course) – mustard and herb-crusted with a triturate of potato and Tuscan jus.
The verdict: not bad. The lamb was cooked perfectly and had a nice flavour on its own, but I wasn’t a huge fan of the herb and mustard crust. This might be due to the fact that I’m a purist when it comes to lamb–rosemary, garlic, pepper, and rock salt is all I need–but I just found that it added too much, overpowering the flavour of the meat. Some bloggers found the dish too salty, but I’m a salt fiend, so that didn’t faze me.

Dessert
Choice of: all of the desserts.
My selection: Chocolate Torte
The verdict: classic. Beautiful chocolate with a very thin, delicate crust on the bottom. This was lovely when paired with the berry compote and sorbet accompanying the dish.

Overall, it was a very good meal. The service was attentive, the Samurai Caesars (made with sake) were fabulous, and the company was top notch.

Tieless Tuesdays? Worth checking out, if only for a great atmosphere, soothing jazz, and a half-price bottle of wine.

Many thanks to Linda for organizing this event!

La Ronde
10111 Bellamy Hill
Edmonton, AB T5J 0S1
(780) 428-6611

4/5