Odette Olivier is a chef after my own heart. She has a thing about items being labelled, and about being organized. That describes my pantry to a tee.
Odette Olivier Answers Questions For The Blog
Who has been the most influential person in your life?
Chef Ian Bergh (Head Chef at De Grendel)
What started you on the path of cooking?
For as long as I remember I had a passion for food but it all started in early high school, I loved home economics as a subject.
Which three ingredients could you not live without?
Garlic, coriander, coconut….. oh not forgetting SUGAR in all its forms.
Which of your kitchen tools would you take with you anywhere and everywhere?
My nifty Microplane – one of my favourite tools.
Do you have any pet peeves in the kitchen?
There are always a few things throughout our industry that we can’t help but be peeved about, but it drives me insane when dirty dishes are left on the table for too long. I have a thing about cleanliness and things need to be labelled and organised.
Which meal is your all time favourite?
Anything Asian (Korean wings, dumplings, kimchi)
Which restaurant would you visit over and over again?
The Melting Pot at Oak Valley Estate in the picturesque Elgin Valley.
If you could only have one recipe book, which one would it be?
Any of the books by Yotam Ottolenghi – he is a culinary genius.
If you could work alongside one chef for a day who would that be?
Ivor Jones – from Beau Constantia.
Which ingredient will you not eat or cook with?
What is on top of your bucket list?
Exploring South America – The culture and the cuisine
What is your food philosophy?
Simple. Fresh. Uncomplicated
Any parting words for the readers?
Always wear sunscreen 🙂
La Petite Ferme
The Nest Collection’s famous La Petite Ferme in Franschhoek has appointed a new head chef, Odette Olivier. Odette will oversee and implement the menu design and provide oversight of the restaurant. A cornerstone of the offering is a seasonal menu showcasing quality produce from the Franschhoek region. The restaurant at La Petite Ferme is currently open for lunch Saturdays and Sundays from 12:00 to 15:00; and, dinner seven days a week from 18:00 to 21:00.
Disclosure: This post was facilitated by Leanne Sutherland from Random Hat Communications. All photographs used were supplied and copyright is in place.
Inspiration published on Lavender and Lime November 10:
- 2019: Seven Letters
- 2017: Maple Prune Cake
- 2014: Citrus Liqueur
- 2013: The Carriage House
- 2012: Taste Of Christmas Give Away
- 2011: Chilli Crumpets
- 2010: Blueberry Chocolate Cake
5 thoughts on “Odette Olivier Interview”
The restaurant looks like a pretty place.
best… mae at maefood.blogspot.com
I am hoping to go and visit next month 🙂
thanks for the interview; always interesting to get someone’s insights into their work.
I liked her closing advice! 🙂
I love sharing these!