The Mysterious Blonde, Brunette & Black Haired Hostess on Call!



Following the incident related in my previous blog, I will continue this one with the "Day-after-the-Night before." Apparently when I had gone home the previous evening, those staff who had remained at Le Canard, got together for a nightcap and "brain stormed." Rashid, our Moroccan waiter, pressed the first button. "You know that woman looked the same as the one that was here with Mr. Y two weeks ago, but then her hair was brown, and she had a different kind of voice. He too gave us a big tip!" An excited discussion followed, and they concluded that Mr. Y's and Mr. Z's companion was one and the same.

                       

A short while before this episode, Mr. X, a CEO of a large company, who was a frequent guest of ours for years before he became a CEO and before I had Le Canard, was very friendly with a young woman I knew. They fell in love and duly married. The years flew by and, as happens sometimes, they fell out of love and parted ways.

So when Mr. X phoned and said that he had to have a dinner party for valued clients, and could he have a private room and special attention, I naturally agreed. However, I was somewhat surprised when he continued the conversation adding that as I knew he was now divorced, he had invited a dear and old friend of his to host his dinner party. "Surely" said I.

Mr. X arrived and proudly ushered forward a beautiful black haired young lady. She made a wonderful hostess. The "valued clients" not only enjoyed the evening, they envied their host . She had charmed them, was discreetly attentive to all, and had a calming soft sultry accent. The evening proved to be the most succesfull, and Mr. X was more than generous to the attentive staff.

When I heard the conclusion that Rashid and companions had come to, I nonchalantly declared "Oh! So Mr. Z and Mr. Y had the same partner. Remember the dinner ± two weeks ago for Mr. X, wasn't his hostess....." I never finished the sentence, since the "Hallelujah Chorus" unanimously exlaimed something close to.....

"She ain't a Call Girl, she's a Hostess on Call!"

An actress and make over artist, as well! I wonder what else she's good at?

Freda

 

Of Kings, Queens and Middle Eastern Fragrances!

At this stage of my life I have very little entertainment. I work most nights, and go to bed relatively late. So I watch previously recorded TV programmes, and last night I watched one titled "Million Dollar Intern," a BBC programme on successful young entrepreneurs. Amongst the latter was a very interesting Indian gentleman who made a great deal of money, and who was offering advise to a department store in Essex on how to improve their sales. The owner of this store inherited the business from his father.....who had inherited it from his father.....who had inherited it from his father.....so it had been in the family for four generations.

The current owner of this company found that he was relatively successful in one section of the business, but that direct sales in the store itself was declining quite quickly. Thus he approached this group of young entrepreneurs, and this young Indian gentleman, who said that he had been working in his father's store since he was five years old, and who had made a great deal of money on his own, decided to come to his aid. The young millionaire initially came into the store pretending to be a student who was observing the business to see if this is the kind of career he wanted for himself. After two days he disclosed that he was not really a student, but that he was in fact the "fixer upper"!

Now, why I'm telling you this story is that the first thing he told the staff and the owners, was that the "Customer is King." This statement is commonly used in restaurants, and I wholeheartedly agree that the "Customer is King." On very odd occassions we get a customer who is the "Queen," who is equally as welcome as the "King"! However, I have got another perspective of "Kings," or be it "Queens." I think my staff are "Kings," because if I didn't have my staff do their jobs properly, I wouldn't have a restaurant at all.....as would no other restaurant and no business without a good foundation, and surely the foundation be the workers. So without properly trained and well presented staff, their wouldn't be a successful business of any sort.

But then I've got another set of "Kings," and those are my suppliers. If I didn't have loyal and honest suppliers, who presented me with the best products, and who are honest enough to say "don't buy fish now, there is no fresh fish," I would not have the best quality product to serve my customers. So I am in the situation where I say "yes, undoubtedly the customer is King." Equally undoubtedly my staff collectively are Kings, and my suppliers are Kings. So I do think that if every one show the other the respect they should be afforded, we would live in a so much nicer world. We certainly wouldn't have a customer walking in without a smile on his face, greeting no one since he expects to be greeted first because he is "King of Chickenville"! Shouldn't we all behave in a manner indicating that we are "Kings" of our own lives? We might not always be "Kings" of our destinies, but we certainly can be "Kings" of our personal behaviour.

Now, having said all of that, I must tell you about a gentleman who visited Le Canard many years ago. He was a fine looking, brilliantly mannered Middle Eastern prince, and he came for dinner with his entourage whenever he was in South Africa, which was quite frequently. At that time we had a blue eyed, blonde young French woman, by name of Marie-Pierre, working for us as a waitress. She had a beautiful figure, and a lovely personality, and whilst I initially thought the said prince was coming for our cuisine and the ambience of Le Canard, it dawned on me that maybe he was coming for a member of our staff who wasn't a "princess," but was very lovely both in mannerism and in looks.

The prince took to bringing perfume from the Middle East which he gave as a small gift to Marie-Pierre, but I became rather suspicious when he started bringing me bigger gifts of fragrances. After maybe three or four months of gift bearing, he came to me one day and said "Can we talk?" and I said "Yes, of course." Now there I was thinking that he was going to bring out his whole family, and that we were going to have a big banquet for Middle Eastern royalty, when he continued "this is very serious. How much do you want?" Now I think I do jump to conclusions very quickly, and I thought he was going to buy the restaurant and I was going to have my freedom, so I gently responded "how much do I want for what?" He replied "How much do you want for her?" pointing at Marie-Pierre. Incredulously I reiterated "Her?" and he said "Yes, I want to buy her." I said "no...no...no...no, you can't buy her. Firstly I doubt that she's for sale, and secondly this is not my decision. This is a conversation you should be having with her, and I doubt that she would take kindly to it. She is a young French girl, and I doubt that she would suddenly think of selling herself!"

Our Middle Eastern visitor continued "but you must talk to her. You are the mother figure, and you must understand what I can give her. I will give her a palace. I will give her all the servants she needs. I will give her the best car that can be had. I will give her the jewels that will cover her body entirely. I will give her whatever she wants. I am an exceedingly wealthy man. You know where I come from, so I will give her anything her heart desires, but you'll have to be the mediator of the deal." So I said "I don't think this role suits me," and he said "I will be back tomorrow night, and you speak with her and give me an answer tomorrow." I don't want to disclose his name, but at the time the prince and I were on first name terms, and I said to him "I wouldn't like you to be optimistic about this, because I am sure that I would not persuade her, but I will tell her of your offer and hear what she has to say. I will do my best for both of you, and if you come tomorrow I will give you an answer."

I waited until everybody had left the restaurant, and Marie-Pierre was relaxed at the end of her shift, and very graciously said to her "wouldn't you like a drink?" to which she responded "Yes, perhaps we should have a glass of wine." So I asked one of the staff to bring her and I two glasses of wine, and they thought I had gone off my head, since they weren't used to me offering my staff glasses of wine 12 o'clock at night. Then I said to her very gently and nicely "Do you know that this prince is very fond of you?" and she responded "Yes, you know, he brings me presents, which is very nice of him." So I queried "what do you think of him?" "Oh" she said "he's very nice, but I'm sure his got ten children, and I don't know how many wives." I asked "are you not in any way attracted to him?" to which she said "No, he's not my type." So I queried"Well what would make you think that he could become your type?" and she responded "No, he really isn't my type." I said "Sweetie Pie, for all the money you could have, for all the jewels you desire, for all the clothes you could have, and whatever car you may want, couldn't you then be persuaded that he was your type?" And she replied "Absolutely not for anything on earth!"

So then I had to "confess" that he wanted to buy her, and that he was prepared to give me a commission, which I would forfeit because I didn't like this kind of deal, that she would have to give him her answer in person, and that he was coming back the following evening. So she said "Never! I wouldn't  allow that to happen," and I conceded "OK, certainly I agree with you." She continued "....and what's more, I am not coming to work tomorrow night!" And so we didn't have her at work that night, but we had a very, very disappointed Middle Eastern prince who thought that I wasn't a very good negotiator!

Freda

A Successful Soirée Culinaire & Dining on TV

I have so missed communicating with you over the last week, but have been running my butt off arranging our monthly Soirée Culinaire and everything else for that matter.

Our second Soirée was extremely successful. We did a culinary/musical tour to France, Italy and Austria. Guess what? The next one is being organized for the end of this month at Le Canard Restaurant, and this time we are off to Moscow, imagine oysters, caviar and vodka; then onto Spain where we will have gazpacho; then Paris and what else but "Le Canard"?; and finally Italy for their wonderful ice creams. Come join us at Le Canard on October 26 for this great culinary/musical event.

I tried relaxing in the evening by watching "Come Dine with Me SA" on DSTV. I found myself swallowing hypertension tablets as though they were "smarties"! I can't understand how the BBC and sponsors of the calibre of Pick & Pay, and now Ariel (made by Proctor & Gamble), as well as Nestle Products, can allow themselves to be associated with a program selecting the calibre of contestant we have seen participating. Surely "Come Dine with Me" means just that? Not "come be rude, criticize, invade your hosts bedrooms, don their clothers," and know little about producing a decent meal.

Why not educate our public? It should be so easy to cast 4 South Africans of different sexes and backgrounds, who could produce food representative of the best taste their cultural backgrounds may afford. Surely the director/advisor of the program could assist in the pre-preparation of some of the food on the menus to be served, that is a cold starter and/or a cold desert.

Why not include an element of hosting into the programme? You cannot leave your guests to entertain themselves whilst you start cooking the meal. Leaving your guests alone for lengthy periods between courses is extremely rude. Also, why not allow for an unmarried person, a mother of 3-4 children, the business executive, etc., to participate in the program? Furthermore, why not set an expense limit? Surely that would level the playing field?

Sorry, but I can only think of a large "Bouquet of Thorns" to award "Come Dine with Me SA"!

Freda

Our First Soirée Culinaire : A Grand Affair!

 

(Michelle Veenemans as the "Queen of the Night")

Our first Soirée Culinaire went off with a bang! We had 70 patrons and managed to seat them at individual tables, which is so much more pleasant than those hideous trestle tables where one has to sit with strangers.

The music was beautifully performed by Miro Chakaryan (violin) and Jacob Swart (piano), as well as Denire Colman, a young singer who offered a lovely rendition of "La Vie en Rose" which was one of the Piaf pieces incorporated in the "Le Canard Medley" - especially arranged for our Soirées Culinaire.

The cuisine followed the international route set by the music, with specially selected wines complementing each dish. The final result was a series of fabulous compliments all round. We too, enjoyed the evening, and received so many requests for a repeat performance,  that Miro, Jacob and I have planned a second Soirée Culinaire to be held on 28th September.

We will commence our culinary/musical journey in France, then traverse Italy, and conclude our itinerary in Austria. We are very delighted to know that we will have the celebrated South African dramatic coloratura, Michelle Veenemans, joining our tour. Michelle is an admired exponent of opera and operetta showpieces, and has established a reputation as a remarkable dramatic coloratura soprano in showpieces such as the "Queen of the Night" in "The Magic Flute" [see photo]. Your breathe will be taken away by Michelle's golden voice, spectacular gowns and gorgeous accessories. Be ready for some surprises from this soprano!

Since our guests raved about the food at our first Soirée Culinaire, especially the soup, I will include the soup recipe with my next blog.

Freda

 

The Promised Onion Soup Recipe

As promised, I will now share with you that recipe for onion soup which Sir Peter Ustinov enjoyed so much. This recipe originally belonged to my mother-in-law, who came from France and claimed that this was the simplest and easiest way to make onion soup. She never heard of putting wine or brandy, etc. inside the broth. However, do not think that it is too simple. It is authentic.

Onion Soup

(Serves 6)

 

Incredients

1. 3 large sliced onions
2. 30 gms butter
3. 1 litre water
4. salt & pepper
5. 3 dessert spoons grated Parmesan cheese
6. 1 cube vegetable stock (the original recipe excluded veg cube)
7. few slices of french loaf or rounds of white bread.

Method

1. Gently fry onions in butter for about 10 minutes.
2. Add a good pinch of salt & a little less pepper.
3. Boil water & add to onions.
4. Add veg cube & stir well.
5. Cook over low heat for about 40 - 45 minutes. Check seasoning, add more if necessary.
6. Add grated parmesan, and allow to cook for 2 - 3 minutes to melt cheese.
7. Serve in round bowls, place a slice of french loaf or round of bread on top & gently cover with a little soup (don't drown the bread!)

Bon appetit!!

 

Freda



 





Sir Peter Ustinov & Onion Soup



I think we all have at some time during our lives thought of who we would love to have at a dinner party. At a very young age I fantasized about hosting Winston Churchill and Peter Ustinov at such a dinner event, and never believed that this might happen. I thought Winston Churchill was a great statesman, a remarkable orator, a brilliant man and slightly naughty. After all, he had one too many cigars, and few too many whiskeys! The idea appealed to me.

Peter Ustinov had the most brilliant sense of humour, the most brilliant repartee, and was a most brilliant actor, with also that tinge of naughtiness in his eyes, but, as said, never in my wildest dreams did I believe that I might some day welcome either one of them at my dinner table.

However, a few years back I received a phone call requesting me to make a booking for a mister Ustinov. I took the booking without thinking any more about who this individual might be. Lo and behold a few days later in walked Sir Peter Ustinov with his wife Lady Helene Ustinov. I was all but bowled over, but managed to retain my composure and showed them to their table.

I found Peter Ustinov was everything I ever dreamed he could be. He was the most gracious, I dare say, humble and friendly human being. He spoke with every waiter, and told me in conversation that he spoke eight different languages fluently. Close to their table there happened to be German speaking people, and he conversed with them in German. I cannot say it enough times that he was absolutely wonderful, as was his wife who was exceedingly gracious, very down to earth, spoke English beautifully, switched into French and whatever languages they could speak. They treated the restaurant staff as equals, and not at any time looked down on the waiter who was serving them.

By the end of the meal he called me back to the table. My legs were quivering as he held my hand and said "I must tell you my dear, this is the best onion soup I have ever tasted, and I have had onion soup in many locales." I was extremely flattered, and he continued "may I kiss you?" and he kissed my hand as gently as a gentleman should kiss a lady's hand.

The onion soup recipe will follow on Monday!!

Freda

Knighthood Bestowed and Diamonds Recovered



King Henry VIII was known as a great lover of food, wine and women, and he once had a particularly fine meal. He was so pleased with it that he sent for the chef who prepared it. He asked the chef "What meat was it that I have just eaten?", to which the chef replied "It was loin your majesty." The King responded "that is not good enough, just bring me a raw piece of that meat for me to see," and the chef returned with a silver platter with a big chunk of loin on it. Henry VIII called for his sword, and exclaimed "henceforth it will not be known as 'loin,' I am knighting it and it will be called 'sirloin'!"

 

Now, I will be serving "sirloin" at our Soirée Culinaire on the 31st August, and what better wine to accompany this dish than Graham Beck Game Reserve Cabernet Sauvignon? I like the pairing of the meat with this wine, and of course Cabernet Sauvignon is known as the "king of wines, and the wine of kings." What better pairing could you have of meat and wine than that?

 

*****

We had a very interesting end to last week. Friday night we hosted a Chinese group whose eating tastes were quite different, and who were expecting food "a la minute." I had to explain very carefully that Le Canard is not actually a "Fast Food" restaurant. So, unusually for us, we settled them down with a cheese platter, and, having satisfied their initial hunger with cheese, proceeded with the normal hors d'oeuvres, main course and desert.

 

On Saturday night we had a very interesting group of people. They have been friends for the past thirty odd years, and they do not only plan holidays away together, but once every four to six weeks dine together. This time they had dinner at Le Canard, and had an absolutely wonderful time. However, at the close of the evening, just as I was about to fall asleep at around ten past midnight, the phone went and it was one of this group of diners who said that his wife lost a bracelet covered with diamonds.

 

Obviously he was very upset, but it was much too late to search for the item since there was nobody at the venue, and I responded that we will see to this matter in the morning. Because of other appointments, I could not undertake a thorough search of the restaurant that morning, and a cursory search revealed nothing. However, the matter was of great concern to me, since it was obviously a valuable bracelet, and, Le Canard being my restaurant, I did not like the possibility of an aspersion against the restaurant or any of my staff, which would have been a first for Le Canard.

 

Returning to the venue at around 5 o'clock on Sunday afternoon, I undertook a more thorough investigation, looked everywhere and still found nothing. However, I decided to check the ladies restroom, since women often remove their jewellery when they wash their hands or refresh their makeup. The bracelet wasn't around the wash basin, but I checked the toilet booths thinking that it was perhaps dropped behind a door. It was then that my little eye spied black spots at the bottom of a lavatory bowl, which I thought was most peculiar. I took the toilet brush and gently tried to check what these were, heard some tinkling, which made me realise that this was definitely some kind of metal. Hence I even more gently moved the item forward, retrieved it, and what was it other than the diamond bracelet!

 

After a good wash of both my hands and the bracelet, I phoned the husband of the lady in question who was highly delighted at the discovery, but I did point out to him that he must explain to his wife, a very dear woman, that she should be most careful when she goes to a toilet to ensure that the clasp of her bracelet is tightly fastened, because I found it with the clasp open!!

 

Freda

A hearty thanks to Jenny Cwrys-Williams & Crew!!



Today we had a superb tête-à-tête with the renowned and charming Jenny Crwys-Williams of Talk Radio 702, about our forthcoming Soirée Culinaire, a food, wine and music celebration, which will be held on the 31st August at Le Canard. The food was designed by myself, the music compiled by Miro Chakaryan (violin) and Jacob Swart (piano), and the wine suggested by a small panel of experts!!

Freda

Welcome to Le Canard!

 

 

 The past 25 years, being a Chef/Patron of Le Canard, have provided me with a depth of knowledge and wonderful memories.

 

I am inviting you into my world, which I hope will entertain you and offer interesting "PEEKS" into the lives of some of our guests, suppliers, and staff.

 

60 years of cooking and baking for family, friends and diners have afforded me a store of recipes and tips, some "don'ts" and lots of "do's".

 

Please join me and enjoy my regularly updated blog pages.



 

Freda