Pascal Tingaud, Chef de Cuisine for the chichi Champagne makers Moët & Chandon and Dom Pérignon, travels the world discovering the tastes of different countries and cultures to use in his own cooking. He has cooked for dignitaries and celebrities. He was in Soweto recently to cook with the head chef at Restaurant Vilakazi.
Why were you in Johannesburg?
I came to discover Soweto and to match African traditional food with Moët & Chandon Nectar Imperial and Nectar Imperial Rosé.
What is your favourite food?
Roast chicken with fresh French fries, like my grandmother prepared it 40 years ago.
What is your favourite dish to cook?
A classical French recipe of lièvre à la royale (stewed hare stuffed with foie gras and truffles, coated with a reduced juice and thickened with the animal's blood) - a very old recipe. It takes two days to prepare and is delicious during hunting season in France.
What did you think of the Soweto vibe?
It is intense, with plenty of hospitality.
What did you think of the starters of tripe, chicken and ox liver served in Restaurant Vilakazi?
A mixture of textures and interesting, unusual flavours which were simple, tasty and fresh.
Did these flavours and textures pair with the Champagne?
There was too much complexity and richness that was unbalanced. The liver was pretty good with the Nectar Imperial though.
Did the main course - lamb shank and mashed potato - go with the sweet and delicate flavour of the Champagne?
It was a good match, especially in the soft texture of the lamb and the simplicity and sweetness of the sauce and potatoes.
What would you usually pair with Nectar Imperial?
Fish or poultry, poached or roasted in a creamy sauce, with honey or maple syrup, accompanied with fat vegetables and oily nuts and spices for smoothness. It's also great with foie gras and blue-veined cheeses.
With the Nectar Imperial Rosé I would prepare Mediterranean food like grilled shellfish with strong flavours accompanied by ripe colourful vegetables, and I would be sure to use fresh, red fruits.
Do French Champagne and traditional South African food pair well ?
You can always select a good Champagne to match South African food like tripe, liver, boerewors, chicken and lamb.
What were your overall taste impressions of Soweto food?
The lamb was absolutely perfect. I love the taste , the way it was cooked to fall off the bone. I would love to discover more Soweto food and more African recipes.
Which other countries' food have you explored with your tongue?
Singapore has a multicultural food style that I love.
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