How does he do it? We thought Jan-Hendrik van der Westhuizen was settled in Nice, France. We knew that South Africa had lost two of its best chefs, and that others had to switch concepts between lockdowns and opening restrictions. So M. van der Westhuizen has caught us off guard with this restaurant in the middle of the Kalahari desert, not far from a game reserve. At a time when few people are travelling, he’s giving us the ultimate culinary destination: a restaurant we explore by eating, but also by moving around the space, from a desert view to the farmhouse then the underground cellar, an Aladdin’s cave of dried and preserved local produce four meters under the sand. Expect expansive menus showcasing French expertise and carefully chosen South African ingredients.
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