Michelin-Starred Le Duc Comes to Qunu for Tables of Terroir

Qunu will host an exclusive culinary collaboration on 6 and 8 March 2026, welcoming Chef Dominique Minchelli of Paris's Michelin-starred Le Duc to cook alongside Chef Scott as part of the launch of its new chef series, Tables of Terroir.

This two-day dining experience marks the first in a curated series of chef residencies at Qunu throughout 2026, each celebrating a shared respect for provenance, seasonality, and sense of place. The next Chef in Residence, Chef William Girard, will join Qunu in July.

Rooted in Qunu's terroir-driven philosophy, the collaboration brings together French seafood mastery and locally sourced South African ingredients. The menu is designed to highlight the purity of exceptional seafood while honouring the region's producers through restrained technique and thoughtful flavour pairings.

Guests may choose between:

Dinner | 6 & 7 March 2026
Four-course dinner with curated wine pairing
R3,600 per person

Lunch | 8 March 2026
Three-course lunch at R1,250 per person
Four-course lunch at R1,450 per person

The bespoke menu features dishes such as crab pani puri with French botarga, langoustine with kizami wasabi, scallops with dried lemon butter, salt-cured salmon with vodka mayo, John Dory with vodka butter, lobster with orange sauce, and classic sole meunière.

“Collaborating with Chef Scott at Qunu is a unique opportunity to highlight the region's extraordinary produce while remaining true to the philosophy of pure, thoughtful cooking,” says Chef Dominique Minchelli.

Chef Scott adds, “At Qunu, we believe in letting the ingredient lead and respecting our local terroir. Cooking with Chef Dominique allows us to honour that philosophy through a shared language of precision and restraint.”

Tables of Terroir promises an intimate dining experience where French culinary heritage meets the richness of Qunu's local landscape.

Bookings are essential.