Anette-Megyaszai, Chateau café-restaurant owner & founder

Profile by Bridget Osborne

August 2018 (Updated 2019)

Who needs Ottolenghi? The vegetable revolution has come to Chiswick

The Israeli-British chef Yottam Ottolenghi is often credited with introducing us properly to vegetables, bringing out the best in them and putting them front and centre whether they’re to be eaten on their own or with meat. We’re lucky that his deli is nearby in Notting Hill, but really you don’t have to go even that far to experience a fusion of colourful, healthy, tasty vegetable dishes with unorthodox combinations to delight the palate. The vegetable revolution has come to Chiswick.

‘Chateau Dessert’ is becoming just ‘Chateau’ in recognition that people want fresh, healthy, tasty options. Owner Anette Megyaszai, who since 2013 has sold the most amazing cakes and pastries in her corner café opposite the police station, has refurbished the premises and refreshed the menu over the last year. She’s also just renewed the lease for another 15 years, so with businesses folding left, right and centre on the High Rd, we know she’s here to stay.

‘People who live in Chiswick appreciate good food’ she says. It’s a less transient population than central London, so people are more discerning. ‘They know their food and they don’t want to pay over the odds for it’. They have been telling her that they don’t want to lose the cakes, but they do want a range of interesting savoury dishes as well and her Lebanese head chef Jimmy has definitely risen to the challenge.

Chateau is part of The Chiswick Calendar Club Card scheme

For Chateau’s discount offer to Club Card members, see the Club Card Directory

An explosion of flavours

The salads offer your taste buds an explosion of flavours. You can play ‘identify that vegetable’ with a plateful of:

Fennel and heritage tomato, peppers and orange

Aubergine with slow roast tomato and chick peas

Mushroom and baby potato and radichio

Slow roasted beetroot and butternut squash with mustard orange and honey dressing

Green salad with broccoli green beans avocado and spinach

Sweetcorn fritter with minted yoghurt

Editor’s recommendation – all of the above, poached eggs and avocado with potato rosti and the best carrot cake ever – gluten free and vegan it may be, but sweet, sticky, light and flavoursome it is too.

The menu is full of vegan and gluten free options – savoury and sweet, but you can also get very good grilled chicken or the full Chateau breakfast with sausage and bacon.

Passion and sustainability

Anette is Finnish in origin and has lived in Chiswick for 20 years. While she nipped out to move her car one of her regulars, Ann, leaned over conspiratorially to tell me that the food was ‘fantastic’ and that she also valued the ‘outstanding’ service.

Other things in Chateau’s favour … their take-away food is not served in plastic boxes, but in Kraft wax lined cardboard boxes with wooden cutlery … they’re on their last consignment of plastic bottles for their cold press freshly squeezed juices (better for you apparently, cold pressed juice holds on to its nutrients better) after which they are moving to glass bottles only … and any leftover food is given to City Harvest for redistribution.

Did I mention the cakes?

Read more stories on The Chiswick Calendar

See also: Lebanese food in the evenings at Chateau

See also: Chateau opens evenings for supper trade

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