Épicure is Chef Coco Reinarhz’s swish, new restaurant in Sandton, Jo’burg, which fuses classic French cuisine with mighty African brushstrokes. Having hosted a pairing recently with rosé Champagne, he shares some of his seasonal highlights
You’ve always been prepared to push the boundaries and challenge the culinary status quo. What exciting flavour combinations have you discovered this year? The most exciting one is the black pepper from Kivu in the Democratic Republic of Congo combined with its local cheese.
One of your specialities is cooking red meat to perfection. What are your pairing ideas for that?
I recently discovered a love for pairing Moët Rosé Impérial Champagne with red meat. I created a slightly smoked impala carpaccio with a bissap [hibiscus flower syrup] and white Penja peppercorn jus from Cameroon. The berry flavours of the bissap and the peppery taste of the peppercorn were a great combination.
Jo’burg is a melting pot of influences and flavours. Do you find people here to be more open to experimentation?
People have become more open-minded about African flavours, but we’re still behind other African countries. I love pushing boundaries and exposing guests to new flavour combinations, which I aim to do at Épicure.
• For bookings, visit: www.epicurerestaurant.co.za