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Finding your roots

Philippe Wagenfuhrer has brought his special blend of African, Asian and French cuisine to Roots, at Forum Homini, nestled in The Cradle Of Humankind.

by: Tumelo Mushi | 21 Feb 2007

The Chef

Philippe Wagenfuhrer, chef-patron at Roots, is a true citizen of the world. He was exposed to good food from the tender age of eight, cooking with his uncle in his restaurant L'Ami Fritz in France. He started training as a chef at the age of 14, at Ecole Hotelière de Strasbourg and did his apprentice training at L’Arsenal Restaurant,also in Strasbourg.

Philippe has had vast international exposure, working in places like Antigua, Barbados and the UK. Before joining Forum Homini, he was the Executive Chef at the Atrium Restaurant in the Sandton Sun and Towers. It is there that he developed a strong interest in African cuisine.

Philippe's culinary philosophy is to concentrate on pure, clear flavours, which are decisive and refined. He finds immense joy in viewing his dishes as a gift from the cook to the diner.

The Restaurant

Roots is situated at Forum Homini, the new boutique hotel in the spectacular Cradle of Humankind. The restaurant's cuisine combines African, Asian and French classics. It is an excellent venue to enjoy leisurely lunches during the festive season, taking in the stunning views offered by the Cradle. Linger long enough and you may be tempted to spend the night in one of their exquisite rooms.

What's hot in the kitchen

Snails! Philippe makes a sensational snail sausage and serves it with the freshest of tuna steaks.

The Dish

A real taste sensation is Philippe's succulent Char-grilled Spiced Tuna. It's cooked in a soy emulsion, served with the delicious snail sausage and accompanied by an aromatic artichoke purée and tempura of oyster.

The Wine

Saxenburg Private Collection. Forum Homini has an extensive wine selection and Philippe is a wine connoisseur of note. A perfect match for the tuna, Philippe's favourite Shiraz is also an ideal accompaniment to game or full–flavoured meat dishes. It has spicy warm flavours and hints of coffee and strikes a fine balance between fruit and tannins.


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