Protégé

The story

Protégé Franschhoek: Bold Flavours and Casual Fine Dining

Andrew Willemse and the Kitchen

Head chef Andrew Willemse runs Protégé in Franschhoek with a focus on imagination and bold, full flavours. His cooking style balances refined technique with a relaxed approach, creating a casual fine dining space where guests can watch the team work. Protégé's cuisine plays on imagination to deliver memorable dishes, a commitment recognized when the restaurant received two stars in the 2026 Eat Out Awards.

Small Plates and Shared Moments

The menu centres on small plates designed for sharing, drawing on diverse influences while keeping Protégé's cuisine accessible. Standout dishes include the Kerala kingklip slider with sourdough, olives, and chorizo, or the spicy spiced edamame beans. Guests often order the Karoo Wagyu flat iron with black pepper or the confit duck leg served alongside porcini risotto.

Relaxed Atmosphere and Team Energy

Protégé aims to maintain a casual and comfortable vibe without compromising on the depth of this flavour-packed menu. The layout invites diners to sit back and observe the culinary action, fostering a social energy around the open kitchen. Recent feedback highlights the attentive service, with staff described as considerate and welcoming.

Rich Desserts to Finish

Sweet courses provide a decadent end to the meal, starting with the chocolate peanut terrine paired with raspberry sorbet. Lighter options feature the rose pannacotta, which combines coconut, cashew, and strawberry notes. These desserts balance the richness of the savoury dishes with textured finishes.