Lanser Fourie, the culinary force behind the beautiful self-named bistro in Bryanston, shares his kitchen secrets with us.
How did you get into cheffing?
It’s a funny story. I was attending a family dinner at a very respectable restaurant in Johannesburg when my sister threw the challenge at me. I made the decision there and then, and so it was that my cooking career was launched. It was only once I got to cooking school that I realised how great my passion was for cooking actually was – and that I had a real palate for food.
What’s your food philosophy?
Keep it simple.
Eleven Madison Park in New York City. I would eat the turbot, their foie gras, obviously the prawn roulade and I almost forgot – the Sea Urchin Cappuccino.
What’s your favourite wine? And what do you like to eat with it?
I don’t have a favourite wine; there are so many to appreciate that it feels wrong to single out just one. I can, however, say that my favourite cultivar would be Pinot Noir, which is best paired with steak tartare.
What would you have as your last meal?
A wagyu beef sandwich, also known as the Ozaki steak sandwich. It’s made with five ounces of wagyu beef, served on thick pieces of pain de mie (soft white bread), with a house-made Japanese steak sauce that includes onions, ginger and garlic cooked with sake, mirin (a type of Japanese rice wine), tamari (a variety of soy sauce) and black vinegar.
I can’t imagine anything much tastier than this!