The iconic courtyard will have a new lease of life. Photo supplied.

Fans of Bistrot Bizerca have probably been wondering what chef and owner Laurent Deslandes would be up to once his iconic restaurant closed its doors. We can now reveal that the chef has joined popular steakhouse brand HQ as its group executive chef. The move comes as the HQ group looks to expand beyond its trademark sirloin-and-salad restaurant on Heritage Square in Cape Town and into new, exciting avenues.

As part of the venture, the chef will open The Courtyard by Laurent at HQ, which will serve a Bizerca-influenced tapas and plat du jour menu for lunch from Monday to Friday, with the eatery staying open until 8pm on Fridays for those lingering after-work drinks and eats.

The dishes will be a combination of some Bizerca classics along with some new dishes. Visitors can look forward to the likes of beef tartare with pommes gaufrettes; raw salmon salad with rocket, goat’s cheese, pine nuts and soy dressing; sautéed baby squid and chorizo with roasted pepper and parmesan; and Moroccan-style pulled lamb shoulder with toasted brioche, raita and hummus.

Chef Laurent Deslandes and his team have won awards here and in Australia for their food. Photo supplied.

The Courtyard will offer the current beverage menu from HQ, which includes a wide selection of South African wines and cocktails.

With French-born Laurent at the helm, Bizerca was named the Eat Out Best Bistro in 2011 and was a nominee for the Eat Out Top 10 in 2012. Bizerca has also garnered further awards locally and abroad. Laurent Deslandes will be refining the existing food offering at HQ, where his skill can already be sampled on the popular tapas menu and at monthly food-and-wine pairing events.

Laurent’s skills can already be tested at the monthly food-and-wine events. Photo supplied.

The Courtyard by Laurent will officially open on Tuesday, 18 April 2017. Email management@hqrestaurant.co.za to make a booking.

Editor’s note: The Courtyard now forms part of HQ, serving as a temporary lunch spot. Though Chef Laurent Deslandes crafted the menu, he is no longer involved with the project.