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GUEST CHEF LAURENT DESLANDES
Going Bizerca with Laurent Deslandes
Laurent will share his expertise with you for an evening and cook some of his signature dishes such as Steak Tartare, Pomme Dauphine & Seafood Nage with a Crab Raviolli.
Laurent Deslandes studied at hospitality school in Saumur, France for three years. After completing his army training in Alsace for two years he headed to Paris and spent time in different establishments ranging from bistros, fine dining restaurants & brassieres. 17 years later he got his first taste of Australia when he was visiting on holiday in 1991. He returned to Paris until 1997 when he decided to go back to Australia.
After spending 5 years in Sydney Laurent headed towards the Blue Mountain where he ran Collits’ Inn in Hartley Vale with his partner Cyrillia van der Merwe and where they earned the very prestigious two hat award by The Sydney Morning Herald.
Laurent and Cyrillia moved to Cape Town in 2007 and opened their own city bistro called Bizerca, which had industry recognition straight away. Laurent enjoys cooking casual food and using produce such as offal and general ingredients that his customers would not necessarily cook at home.