Home Events Prawns Piri Piri With Franck Dangeroux

Prawns Piri Piri With Franck Dangeroux

A super speedy and simple little dish from piri-piri restaurant Casa do Frango, these prawns are cooked in nothing more than olive oil, white wine, garlic, parsley and a pinch of piri-piri chilli flakes. Make sure you’ve got some good, crusty bread on hand to mop up the delicious sauce in the bottom of the bowl!

In partnership with

A a special offer, Pierre has managed to secure some of the utensils that he uses on an everyday basis as well as the recommended wine for this dish at a special price. On checkout you can select from the below to add to your order.


Joseph Joseph Elevate 5 Piece Knife Set

Was R 2 059.00 - Now R 1 900.00


Sagenwolf Silver Series 3 Piece Cookware Set

Was R 2 059.00 - Now R 1 900.00


OXO Good Grips Handheld Mandoline

Was R 2 059.00 - Now R 1 900.00


Painted Wolf - Cabernet Sauvignon

Was R 210.00 - Now R 150.00


Jan 23 2021


7:00 pm - 10:00 pm


  • Franck Dangereux
    Franck Dangereux
    Owner and Chef at the FoodBarn in Noordhoek

    Chef Franck Dangereux was born in Cannes and his early years were surrounded by flavour. “My earliest memories are strongly connected to food… My gran who lived in Nice cooked delicious food for us – rabbit with red wine, cep mushrooms and prunes. Asparagus with a vinegary, creamy sauce, strawberries with homemade custard.” At 15 he started at the Nice Hotel School and then trained with Roger Verge of Moulin de Mougins. After stints at two Michelin 3-star restaurants in Paris, Franck travelled to St Bart in the Caribbean where he started a laid back restaurant at the top of a hill. Further travels lured him to Cape Town where after working with Franck Swainston at Uitsig, he started La Colombe where he was placed 28th on the list of the world’s 50 best restaurants. Quite an achievement, yet his approach is philosophical… “It is not about the winning of awards, but the enjoyment of cooking. The award should really go to the patrons who walk through the door” he says. For Franck, The Foodbarn is an incredibly exciting challenge at a new stage in his life… “Pete and I own this place; it is our hard earned cash that is invested here. At the same time, we are also motivated by spending time with our families. This is quite something to juggle but there is less pressure and more fun. I want to train my team to become passionate about food… they are keen to learn”.