High Culinary Art In Namibia: Hosted By German "rôtisseurs"

19 Apr 2023

It was not only the variety of animals and landscapes or the friendliness of the people that impressed the German members of the Chaîne des Rôtisseurs on their trip to Namibia. They were also thrilled by their culinary experiences.

The praise for the high level of culinary art in the lodges and city restaurants they visited came from highly qualified sources. After all, the "Confrérie de la Chaîne des Rôtisseurs" is a community with almost 21,000 members in 75 countries. They are professionals, amateurs and connoisseurs who appreciate good food, celebrate table culture and want to promote the art of cooking.

Crowning conclusion of the Namibia trip: Stylishly laid table for the guests of the
Chaîne des Rôtisseurs from Germany.  
Photo: Sven-Eric Stender


For ten days, 19 members of the Chaîne des Rôtisseurs from Lower Saxony, Saxony-Anhalt and Thuringia explored the land of endless horizons. Stops included Sossusvlei in the middle of the Namib Desert, the coastal town of Swakopmund, the rock-engraving site of Twyfelfontein and Etosha National Park.

Namibian hosts work their magic in the kitchen

To crown the round trip, the group met leading members of the "Bailliage Namibia" in Windhoek at a six-course dinner. What was special about this was that the hosts did not sit among their guests at the stylishly laid tables on the lodge terrace, but brought out one palate-euphoria after another from the kitchen.

The menu reveals the concept: Culinary creations with the finest ingredients, inspired by dishes from southern Africa.

- Creamy biltong soup

- Caprese twist with fresh mozzarella, cocktail tomatoes, rooibos balsamic threads and focaccia

- Norwegian salmon with paprika essence, avocado paste, peppered cream cheese and crispy onions

- Mint sorbet

- Denver Wagyu steak, grilled on charcoal with chimichurri sauce, sweet potato chips, beetroot puree, baby potatoes and roasted garlic emulsion

- Mini Milk Tart with salted caramel ice cream on chocolate base and caramelized pear

Each course was accompanied by a matching exquisite wine. Although not quite as upscale, very good European cuisine with African influences and local ingredients can be found by travellers throughout Namibia.


Meeting of the Chaînes des Rôtisseurs Germany and Namibia (from left): Burchard Führer (Bailli Honoraire CdR Germany), Stephan Hock (Maître Rôtisseurs CdR Namibia, Owner and Chef Immanuel Wilderness Lodge), Chantel Loteryman Von Staden (Chef Rôtisseurs Cdr Namibia, Freelance Chef),
Sean Stevenson (Bailli Délégué CdR Namibia, Executive Chef Hilton Windhoek), Ralf Herrgott (Maître Rôtisseurs CdR Namibia, Chef Lecturer NUST Hotel School), Claas Plesch (Bailli CdR Saxony-Anhalt).  
Photo: Sven-Eric Stender


Namibia's Chaîne des Rôtisseurs has set itself the goal of making fine cuisine better known and, above all, attracting the next generation to it. So it was probably no coincidence that their biggest event last year was held at the hotel school of the Namibia University of Science and Technology (NUST). The "Namibia Chapitre" evening was also supported by Gondwana Collection Namibia.

This year, the dinner at Immanuel Wilderness Lodge just outside Windhoek was one of the highlights. Also for the 19 Rôtisseurs from Lower Saxony, Saxony-Anhalt and Thuringia...

Sven-Eric Stender

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