Welcome to La Mouette Restaurant

Henry Vigar, Mari Vigar and Gerrit Bruwer

A message from chef Henry Vigar

I am the Chef and co-owner of La Mouette Restaurant and I moved to South Africa in February of 2010 from England.

Owning my own restaurant is something I have always wanted to do since I started working in kitchens at the age of 14. Along with my South African wife, Mari Vigar, we were fortunate enough to find a wonderful business partner, Gerrit Bruwer who has also dreamed about opening his own restaurant and we decided to open La Mouette together in May 2010.

People ask me all the time what inspires me and I would have to say previous chefs I have worked with as well as ones that I admire like Alain Ducasse and Heston Blumenthal. Living in Seapoint also inspires me in terms of the ocean and what that brings every day. I walk to work along the promenade daily and the smell of the ocean brings a lot of inspiration.

I got my love for cooking from my mum who is a wonderful home cook, and especially enjoyed cooking French food when I was growing up. Cooking is something that you love so much that you dream it, you think it and you analyse it all the time. I never wanted to do anything else.

People also ask me what do I like to eat – the answer is simple in being just that. Well cooked authentic food and simple flavours. A great Italian meal is amazing, but so is a great Thai meal also. One of my all time favourites is a thin crust pizza, especially a well made margarita.

What do I cook at home when I have the odd day off?

I really like to cook and eat Mediterranean food at home – various mezze with warm bread and lots of olive oil – and don’t forget the cheese selection!

If I was to name my favourite restaurant in South Africa, it is without a doubt George Jardine at Jordan. I admire his techniques and use of local ingredients, I especially enjoy the trip to the Cheese Room at the end of every meal.

Thank you for visiting our webpage and we look forward to welcoming you to

La Mouette Restaurant.

 

Best regards

Chef Henry Vigar

Upcoming Events

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October Ala Carte


Starters Cheese and truffle croquettes Roasted garlic aioli  R50 Roasted cauliflower soup   Gruyere cheese scones, truffle Chantilly and red onion jam   R65 Celery panacotta  Hazelnut crumble, grilled
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Chocolate macaroons with dark chocolate ganache


 For the filling The ganache filling needs to be made a day before hand. 100ml milk 10g gluose 5g gelatine leaves  460ml cream 480g dark chocolate Method Melt chocolate with glucose Bring up milk
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