He’s worked in Cape Town, London and the Seychelles, and now local boy Leigh Trout is working his magic at Mont Rochelle’s Mange Tout in one of SA’s gourmet hotspots, Franschhoek. We caught up with him in the throes of the busy festive season.

What is your earliest food memory?
Watching British chef Keith Floyd cook garden snails on television and then running into the garden to gather some so that I could try out the delicacy on my family. 

When did you know you wanted to become a chef?
While I was doing my apprenticeship at the River Club in Observatory, Cape Town.  Even though we worked under a lot of pressure, I absolutely thrived on it. 

What is your fondest memory of working in London?
Cooking for Prince Charles at Mosimann’s Dining Club in Belgrave Square, where I worked as chef de partie in 2003.

Who are your foodie heroes?
Jamie Oliver, because he is energetic, enthusiastic and passionate about food, and British celebrity chef Marco Pierre White – he was the first ‘hard-core’ chef to become famous among his peers. 

Which local chefs do you admire?
Richard Carstens of Tokara.

What inspires you?
Seeing the look on my guests’ faces when they really enjoy a meal; top quality ingredients; changes in season, and working in a positive and happy environment. 

What is your secret weapon in the kitchen?
Sharp knives.

What are your favourite ingredients?
If I had to choose just one, it would be Morgenster olive oil. 

Your favourite cheese?
Ossau-Iraty – Pyrenées sheep’s milk cheese – pressed, elegant and complex.

And your favourite wine?
The MIKO Cabernet 2006, which is cultivated right here at Mont Rochelle. Its intense red colour, hints of blackberry and perfumed finish makes it the most elegant wine I have ever tasted. 

What is your favourite food and wine match?
Braised pork belly with crispy calamari, chickpeas and fennel, paired with Mont Rochelle Barrel Fermented Chardonnay 2007. 

What are your favourite restaurants in SA?
Jardine in Cape Town where Eric Bulpitt is pulling out all the stops, and La Bruixa in Sea Point for excellent service and a good wine selection.

How would you describe the food and wine at Mange Tout?
Contemporary. We use lots of local ingredients from the Franschhoek valley, and the main focus is on flavours and textures.  We have an extensive wine selection with many local choices, including our own Mont Rochelle and MIKO ranges.  Our wine list also has interesting wines from other regions of SA and some international gems. 

What is your signature dish?
Seared Franschhoek trout, sticky Jasmine rice pudding and pea mousse.

What will be on the menu this festive season?
Local favourites such as trout, classic items including turkey and pigeon with a Mange Tout twist, and lots of fresh summer ingredients. 

What are the advantages of being part of the culinary scene in Franschhoek?
The interaction between local chefs is incredible. And it’s great being part of the gourmet capital of South Africa. 

Which other restaurants in the valley do you admire?
Dutch East where chef Pasch du Plooy has created an inspiring menu. I also love La Motte. Chef Chris Erasmus is very driven and focused. I look forward to seeing what he will be doing in the New Year.