Tag Archives: Franschhoek

Celebrating Bastille Festival with Leopard’s Leap

5 Jul

Leopard’s Leap’s Bastille Festival delivery menu for two, available online at R365 (excl wine and dessert).

 

Franschhoek’s annual Bastille Festival is taking place virtually this year, making room for everyone to enjoy the festival from a safe distance within Covid-19 circumstances. Leopard’s Leap has joined in the French-inspired fun with a delivery menu from their popular rotisserie restaurant. They sent me this week’s classic French menu for two, consisting of the following (R365 for two, available 1-11 July 2020):

Deboned and rolled beef neck bourguignon

Lyonnaise potatoes

Dalewood Camembert (60g) with garlic, parsley, tarragon, extra virgin olive oil and chardonnay

Freshly baked sour dough bread

Grilled and marinated ratatouille vegetables with rosemary and tomatoes

Add your choice of dessert at an extra cost, or kids pizza meals – we tried the Pear, muscat and lemon clafouti with crème fraiche (R60 for two), an incredibly light crumb with the softest fruit, as well as the BBQ Pork Pizza (R85).

We couldn’t help but lay a table to enjoy this feast! What a delightful way to experience some local French flair in the comfort of your own home. Take a look at my pictures:

Two of Leopard’s Leap’s wines that we enjoyed as part of this feast: The Culinaria Pinot Noir Chardonnay (R110) and the Culinaria Grand Vin (R125) – both available for purchase online.

 

Deboned and rolled beef neck bourguignon – meltingly tender and boneless, rich and hearty. I added some of my own rocket leaves for a touch of green.

 

Perfectly golden Lyonnaise potatoes.

 

Grilled and marinated ratatouille vegetables with rosemary and oven dried tomatoes. The portions were very generous – there were two tubs like these, but I only plated one.

 

A beautiful medium-size freshly baked sourdough loaf with butter – perfect to enjoy with the baked camembert.

 

Such a simple addition, but so stellar: baked Dalewood Camembert (60g) with garlic, parsley, tarragon, extra virgin olive oil and chardonnay.

 

Sweet endings with the most delightfully light and moist pear clafoutis with crème fraiche. French simplicity at its finest.

 

Leopard’s Leap’s French-inspired Culinaria wine range is also available for purchase online – free shipping on any online order of 6 bottles or more, and you receive a free recipe booklet (valid 1-11 July 2020). The wines are all designed to be exceptional food partners.

Leopard’s Leap’s Rotisserie Restaurant will reopen for both Bastille Festival weekends (Fri-Sun, 09h00-16h00, 3-5 July and 10-12 July 2020) – the same menu that’s available for delivery. They’ve taken all the necessary safety measures, and luckily they have a lot of open spaces and fresh air.

Follow #FHKBastilleFest to see all the French festivities taking place until 11th July 2020, and check out Leopard’s Leap’s Facebook page.

 

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Lunch at the recently transformed Haute Cabrière

18 Mar

25 Years since the Von Arnim family launched their iconic Haute Cabrière cellar, the destination has transformed into a lighter, more modern, multi-purpose, world-class space. The renovation journey was aimed at building on the foundation of the past 25 years, and setting the scene for the next.

I was recently invited to experience the transformed Haute Cabrière dining area. On a bright Sunday, we took a seat for lunch. Take a look at our experience in pictures below (see a sample menu here). Chef Nic van Wyk is still at the helm of the kitchen, serving French-inspired bistro-style food with a strong focus on local ingredients. His food has the most perfect balance between deep and fresh flavours – almost like the best of rich French and lighter Mediterranean cooking. Generously portioned main courses, reasonably priced throughout considering the world class location. The warm almond cake is a thing of beauty – I could have finished three of those. Service is swift and friendly, and our waiter recommended excellent wine pairings with every dish.

I am in awe of the clever design at the transformed Haute Cabrière. It is incredible that you can build a large freestanding space right in front of the existing cellar and restaurant, and make it feel more open, more modern, more accessible. The amount of light that comes into the new space is fantastic, and it allows you to fully admire the breathtaking views from all angles, floor to ceiling. When weather permits, the glass panels can be opened up completely for an even more spacious feeling without any barriers to the surrounding natural scenery. The existing “underground” space is now utilized as a tasting room and deli, and feels quietly private, more spacious than before, with a newfound serenity.

Left: A friendly reception. Right: Guests reclining next to the reception area on soft seating, with the destination’s iconic view as a backdrop.

 

Left: Welcomed with a glass of Haute Cabrière MCC Brut. Right: The view from our table next to the floor-to-ceiling glass “walls”.

 

Left: House-baked sour dough bread, tomato jam and butter. Right: Simplicity rules with a heavenly slice of buttered bread and tomato jam to start with.

 

Schalk’s starter: Cured tuna, creamy horseradish and herb vinaigrette. Fresh and punchy flavours.

 

My starter: Steak tartare, caper, brandy and tabasco mayonnaise, croutes. A popular classic – I really enjoyed their interpretation.

 

Schalk’s main course: Beef sirloin, brown onion, garlic and lemon sauce, duck fat potatoes, garden greens. French bistro cooking at its finest.

 

My main course: Pan-fried linefish, chargrilled and marinated courgettes, tomato and spring onion salsa, herb-salt chips. Fresh and light Mediterranean flavours, and generously portioned silverfish fillets.

 

Left: Trio of sorbet (berry, stone fruit and mango) – delightfully fresh. Right: A perfect ending with dessert – the iconic Haute Cabrière Ratafia.

 

My dessert: Warm almond cake, amaretto ice cream. My favourite dish of the day. Exquisite flavours with a soft and gooey texture.

 

Modern, open, semi-industrial spaces inside the new dining area. The feeling is light, accessible, welcoming.

 

Leaving Haute Cabrière from the old entrance, walking in the space left open between the old cellar and the new dining area.

 

Do take the time to visit Haute Cabrière and experience everything it has to offer for yourself. It’s the best of Franschhoek’s views and premium hospitality within a very laid-back environment where time almost stands still, and without the hassle of finding parking in the middle of town.

Haute Cabrière is situated on the Franschhoek Pass, Franschhoek. From the a la carte menu, prices range between R90-R120 for starters, R155-R230 for mains and R40-85 for dessert. Pre-starter and cheese course also available on the menu.

Update: New operating hours during Covid-19 restrictions:

Monday – Saturday: 10h00-17h00

Closed: Sunday and Public Holidays

 

Offering: 

Bakery & Deli 10h00 – 17h00

Tapas from 11h00 – 16h00

À la carte 12h00 – 16h00

Wine tasting and sales 10h00 – 17h00

Breakfast is usually available from Monday to Saturday from 08h00 to 11h00, but in light of the current Covid-19 climate, no breakfast will be served until further notice.

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Lunch at Monneaux Restaurant

14 Jan

Some of the dishes on Monneaux Restaurant’s summer menu 2019/2020. Photograph courtesy of Franschhoek Country House (FCH).

 

At the beginning of December 2019, I was invited to visit Franschhoek Country House & Villas for a first hand experience of their recently reimagined Monneaux Restaurant. We stayed for a night in one of the hotel suites suitable for a small family – a spacious king size bedroom with separate sitting room (including sleeper couch) and large bathroom with window views of the lawn and swimming pools.

Boutique hotel and pool view. Photograph courtesy of FCH.

 

Hotel suite interior. Photograph courtesy of FCH.

 

Beautiful gardens all over the property. Photograph courtesy of FCH.

 

At first sight, the property is inspired by the charming French countryside – cobbled walkways, quaint window shutters, various water features, lemon installations, lush lawns and manicured gardens, incredible mountain & vineyard views. Monneaux Restaurant is set adjacent to the luxurious five-star Franschhoek Country House & Villas boutique hotel. The restaurant has recently reconceptualised its dining offering “from pass to plate”, as well as introducing self-sustainable initiatives and a hyper-local focus at every stage of the culinary chain. The driving force behind these inspired changes is chef Calvin Metior, who was appointed as Executive Chef in September 2019.  After working with renowned chef Eric Bulpitt at La Motte, his most recent position, Calvin says his mind and perspective were opened to a new world of cooking.

Chef Calvin Metior. Photograph courtesy of FCH.

 

“Having the freedom to dream, to make my concepts a reality and to produce my own food is incredible. To be able to do so in this beautiful country-style setting and surrounded by so much natural inspiration and superb produce in the Cape Winelands, is a dream come true,” says chef Calvin.

He’s also fiercely passionate about supporting local producers, thus keeping the restaurant’s carbon footprint to a minimum and improving self-sustainability. Micro gardens have been established throughout the property, which will produce a rotating supply of fresh herbs and vegetables. In the kitchen, Calvin and his team has started making their own miso, fermented mustard, hot sauces and fish sauce, smoking and curing their own meat and fish, making charcuterie from scratch, and dry and wet ageing of fish and meat.

Chef Calvin Metior in the kitchen, plating artfully. Photograph courtesy of FCH.

 

Restaurant interior opening up to a leafy courtyard. Photograph courtesy of FCH.

 

The dappled courtyard at Monneaux Restaurant. Photograph courtesy of FCH.

 

Ready for our lunch experience at Monneaux Restaurant.

 

Monneaux Restaurant’s variety of beautiful seating areas provides choices to suit all preferences. The outdoor fountain terrace, beneath the dappled shade of a spreading pepper tree, is ideal for lazy summer lunches and sundowners, and al fresco dinners beneath twinkling fairy lights on balmy evenings. The restaurant’s interior is discretely divided into three individual dining rooms, creating an intimate atmosphere.

“Calvin brings along impressive skill, passion and limitless creativity, and shares our vision of elevating Monneaux to an exciting new level,” says Franschhoek Country House & Villas owner Jean-Pierre Snyman. “In the culinary hub of Franschhoek, it’s important to differentiate and develop, whilst continuing to offer quality and authenticity. We believe that our new offering truly sets the Monneaux Restaurant apart as a must-visit dining destination and we look forward to welcoming guests to enjoy the transformation with us.”

Take a look at our lunch experience in images below. Chef Calvin’s starters were the absolute highlight of our day: aged beef tartare and local caught skipjack – both dishes leaving you bowled over with punchy flavour; delightfully inspired food that will set him apart in his new role at Monneaux. His plating is playful yet considered. Service is seamless with a deep sense of authentic Franschhoek county-style hospitality. Pricing is reasonable considering the setting, and portions are generous. A varied local & international wine list with many options by the glass is available, with pricing options to suit most diner’s pockets.

Monneaux Restaurant – with chef Calvin Metior at the helm – promises to be a dining destination to discover and revisit in 2020.

For reservations and enquiries, contact: (+27)21-876 3386 or email info@fch.co.za.

Trading hours: Open 7 days a week for lunch (12h00-14h30) and dinner (18h30-21h30).

(Please take note that menus change regularly as Monneaux Restaurant only use the freshest seasonal produce. The most recent menu can be e-mailed by their management on request.)

Note: Photographs credited as supplied, where applicable. All others were taken by me during our visit, on location.

To start with, from the “snacks” menu: chicken liver parfait, butter and ciabatta.

 

From the “small plates” menu (also available as a main course): aged beef tartar coal emulsion, fermented mustard, burnt onion paste.

 

From the “small plates” menu: local caught skipjack, sesame, lime, wasabi, avo.

 

From the “mains” menu: hay smoked oak valley beef short rib, carrot, dukkha, dill.

 

From the “desserts” menu: valrhona dark chocolate, passionfruit, coconut, honeycomb.

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A heritage of sharing: The new menu at Pierneef à La Motte

24 Sep

The entrance leading to Pierneef à La Motte Restaurant.

 

Pierneef à La Motte Restaurant has always been about sharing. Sharing food stories and sharing food favourites. It is this personal concept of heritage cuisine that is the inspiration behind the restaurant’s new offering. Everything served in the restaurant shares a creative line from the South African food story.”

I was recently invited to experience this new offering at Pierneef à La Motte Restaurant – a refined Franschhoek destination rich with cultural heritage. After an inspiring guided tour in the La Motte Museum of the current exhibition by MJ Lourens, titled “Land Rewoven” (as a conversation with the existing collection of Pierneef’s works), we made our way to the restaurant. Chef Eric Bulpitt’s new menu invites guests to start with shared dishes inspired by the various food cultures and stories from South Africa’s rich culinary heritage – a variety of breads, spreads, salads and meats, accompanied by condiments from “Granny’s pantry” – fruit and vegetables pickled or preserved, chakalaka or chutney, kaiings or kluitjies. It’s amazing how simple items like curried beans or pickled beetroot can conjure up clear memories from my childhood – items that I despised as a child (yet it always landed on my plate courtesy of my dear Mother) but these days adore as an adult.

Keeping with the heritage theme, Pierneef à La Motte’s à la carte menu offers a choice of individually plated main courses with Chef Eric’s signature modern approach. While this menu changes regularly according to the season, availability of ingredients and the Chef’s inspiration, options might include celeriac baked in a salt crust, lowerland grains and truffle sauce (a stunning vegetarian dish that I can highly recommend), free-range pork, slow cooked for 12 hours, broad beans from their garden and pork broth, as well as wood-fire roast spring chicken brushed with fermented chilli and creamed mielies, or aged beef rump from Bonnievale with roasted shallots and baby carrots.

All dishes are offered with La Motte Cellarmaster Edmund Terblanche’s wine recommendations, available at estate prices. However, the acclaimed wine list also includes other interesting South African as well as international wine choices.

The two-course menu of a shared starter and main course costs R335 per person (wine and service fee excluded). Dessert can be ordered as an additional course at R115. The dessert menu is a trip down memory lane, revealing a legacy of nostalgic sweets in a way that charms and comforts. Decadent baked dark chocolate with chocolate biscuit and rose ice cream (reminding me of a refined combination of “bazaar pudding” and chocolate fondant), lemon meringue with lemon curd, burnt meringue and vanilla tuile, or sago pudding, honey and boerenmeisjes (probably the best sago pudding I’ve ever tasted). A selection of South African cheeses, preserves and lavash is also available.

Our lunch was the best I’ve ever experienced at Pierneef à La Motte Restaurant – I was in a state of pleasure and nostalgia by the end of our desserts which I didn’t want to end. Well done to Chef Eric and his team for hitting the flavour nails on the head.

The restaurant also offers a lighter option to enjoy after a wine tasting, mountainside hike or visit to the La Motte art gallery. Choose between the Winelands Cheese Platter or a seasonal Farm Plate – both including a glass of wine at R150 per person.

In line with the principle of heritage food, menu choices are ethical and sustainable, making use of seasonal, local and artisan ingredients.

  • Pierneef à La Motte Restaurant is open for lunch from Tuesday to Sunday, 12:00 – 15:30.
  • Reservations are recommended and can be made online, T +27(0)21 876 8800, E pierneef@la-motte.co.za
  • The charming La Motte Farm Shop hosts an array of delicious South African-inspired baking and confectionery to be enjoyed in the estate gardens or as a take-home treat.
  • Current menu (subject to change)
  • Current wine list

High ceilings and delft plate installations dominate the elegant spaces at Pierneef à La Motte Restaurant.

 

A photo wall with some of the Rupert Family’s portraits provides a personal touch.

 

Plush seats and contemporary wooden tables.

 

The delightful shared starter offering at Pierneef à La Motte Restaurant – an array of salads, bread, vetkoek, pickles, spreads and whipped beef fat.

 

La Motte’s range of wines are carefully paired with each course and comes highly recommended.

 

Celeriac baked in a salt crust, lowerland grains and truffle sauce – my choice of a main course (vegetarian). This was my dish of the day – a fantastic celebration of simple ingredients, varied textures and that luxurious base note of fresh truffles infused in the sauce. I’ll be back for more.

 

Schalk’s main course: Free-range pork, slow cooked for 12 hours, broad beans from their garden and pork broth. Exceptionally tender and delicious.

 

Schalk’s dessert: sago pudding, honey and boerenmeisjes. Take note of the glass bowl that reminds of your ouma’s house, as well as the paper doilie. This was the best sago pudding I’ve ever taste. A must on the menu.

 

My dessert: baked dark chocolate with chocolate biscuit and rose ice cream. The pudding is hidden underneatht the biscuit (see next photo).

 

Reminiscent of a dark chocolate fondant mixed with an old-school “bazaar pudding”, this dessert was exactly what I hoped it would be: warm, decadent, soft and oozing in the middle, with the delicate hit of rose water ice cream.

 

Having a quick chat to thank Chef Eric Bulpitt at the end of our meal.

 

The entrance to the charming Farm Shop at La Motte. Well worth a visit.

 

The entrance facade at La Motte.

 

Thank you to chef Eric Bulpitt and the team of La Motte for hosting us.

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Discovering Anthonij Rupert’s homegrown Altima Black Truffles

19 Jun

An exclusive locally grown 100g Altima truffle, as shown to us at the Truffle Lunch at Anthonij Rupert Wyne.

 

A few weeks ago, I was invited to experience the brand new black truffles cultivated on the cool climate Altima Estate in the Elandskloof valley outside Villiersdorp – a farm that forms part of Anthonij Rupert Wyne in Franschhoek. Anthonij Rupert Wyne is the first producer of these rare Périgord truffles in South Africa.  Oak trees were planted on Altima Estate in 2010, their roots inoculated with truffle spores. It would be only 7 years later that the team at Anthonij Rupert would find that their patience has paid off, when they harvested their first truffle.

Truffle hunter (also known as a Trufelau) Hanene van Dyk, who learnt her craft in Piedmont, Italy, works closely with her specially-trained Lagotto Romagnolo dogs to hunt for the truffles. Truffles are seasonal and will only be available during May – July this year.

The Périgord truffle, or French black truffle is known as the world’s most expensive edible mushroom. Grown originally in France, Italy and Spain, it is now also being cultivated in other areas like Australia, New Zealand and Wales. It is revered world wide by culinary enthusiasts as a rare winter delicacy. They have a distinctively aromatic smell and can reach a size of up to 10 cm in diameter (although size doesn’t govern quality, in this case). Truffles are usually imported to South Africa at around R60/g, but the value of these local truffles is roughly estimated at around R40/g. To give you an idea, this truffle pictured above weighs around 100g, and is worth around R4000. An important note is that Anthonij Rupert Wyne doesn’t intend to sell these truffles yet, but truffle enthusiasts will be able to enjoy these delicate treasures at Anthonij Rupert Estate‘s exclusive Truffle Lunches at R950/person, including a wine pairing. The next four-course lunch will be taking place on the 28th of June 2019 (book here). To ensure an exclusive dining experience, each luncheon will be kept to a maximum of 10 people.

For those who want to see exactly where the truffles are grown, there is also an exclusive Altima Truffle Experience and Tour available at R2500 per person, including a guided tour of Altima Estate,  the tasting of 3 estate wines, an introductory talk by Altima Truffle hunter Hanene van Dyk, an opportunity to see how the truffles are discovered and harvested, return transport from Altima Estate back to Anthonij Rupert Estate, tasting of their truffle products produced from Altima’s truffles, a 4 course lunch inspired by Altima truffles, Cape of Good Hope Wine pairing through lunch, with focus on wines produced from Altima vines. The next experience is happening on the 28th of June 2019. Book here.

Take a look at my experience in pictures. It was the first time that I had the opportunity to taste a fresh truffle – I’ve only experienced it as infused truffle oil. The taste is very different to truffle oil – earthy, mushroomy, almost like a matured cheese and absolutely delicious. You can actually smell the truffles right through the soil (after the dogs have indicated that there is a truffle to be found in a certain spot). The truffle hunter then makes the careful decision to either leave the truffle in tact if it isn’t ripe yet, or harvest the truffle if it is fully ripened. Truffles must then be used within about 2 weeks.

Seeing the passion of the team that has successfully cultivated these truffles (9 years later!) on Altima Estate was a very special experience. Sharing in the fruits of their labour was an absolute privilege – thank you very much to Gidi, Hanene and everyone from Anthonij Rupert Wyne who made this memorable experience possible.

For more information or to book your truffle lunch/experience, click here.

The breathtaking views from the lookout point at Altima Estate, Elandskloof valley.

 

Gidi offering us a taste of the Cape of Good Hope range of wines by Anthonij Rupert Wyne.

 

One of the younger truffle hunting dogs.

 

One of the more experienced truffle hunting dogs.

 

Hanene follows her dog who will point out a truffle shortly.

 

The dog has pointed out a truffle, and Hanene tells us more about how she will go about unearthing it.

 

Careful not to damage the truffle, Hanene shows us the tip of a truffle peeking out from underneath the soil.

 

The menu for our exclusive truffle lunch.

 

Amuse bouche – truffle croquette.

 

First course: Asparagus, soft boiled quail’s egg, honey pickled golden baby beetroot, truffle caviar & vinaigrette.

 

Second course: prawn ravioli, saffron cream and truffle carpaccio.

 

Third course: estate raised black angus steak, thick cut chips, truffle butter.

 

Fourth course: golden paradise tartlet.

 

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Lunch at Pierneef à La Motte

18 Jan

A view of some of the pristine historical buildings, lush gardens and vineyards at La Motte from the driveway, with a mountain backdrop to match.

In December last year I was invited to visit Pierneef à La Motte Restaurant in Franschhoek at the esteemed La Motte Wine Estate in Franschhoek for lunch with my family. I’ve visited their restaurant a few times before, but not since chef Eric Bulpitt has taken up the reigns as executive chef less than a year ago.

The name “Pierneef à La Motte” is inspired by the estate’s admiration of iconic South African artist Jacob Hendrik Pierneef (1886 – 1957) and celebrates his exceptional creativity and artistic innovation in their culinary execution of modern South African heritage cuisine.

Chef Eric Bulpitt of Pierneef à La Motte Restaurant.

Chef Eric Bulpitt recently made the move from Faber Restaurant to Pierneef à La Motte, following in the footsteps of chef Michelle Theron. Eric developed a love for farm to table cooking from an early age after spending childhood holidays on his grandparent’s self-sustained farm. Today, he shares La Motte’s passion of authentic local produce and sustainably sourced ingredients, cooking South African heritage cuisine with a modern interpretation.

The ever-changing new a-la-carte lunch menu at Pierneef à La Motte includes starters like the Cape Bokkom Salad, Heirloom Tomato Salad, Saldanha Bay Mussels and Braise Ox Tongue. Main course options are Sustainably Caught Line Fish, Kroon Duck, Butter Roasted Aubergine and Karoo Lamb Biryani. For dessert, choose between Spring Berries, Selection of South African Cheese, Dark Chocolate & Pistachio and Summer Fruit Tart.

Two-course lunch, excl. wines – R395 / Two-course lunch, incl. wines – R495

Three-course lunch, excl. wines – R425 / Three-course lunch, incl. wines – R595

(Kids menu also available.)

Take a look at our three-course lunch with wine pairing experience in pictures, with short descriptions and comments as captions. Pierneef à La Motte remains a pioneering destination for authentic South African heritage food, prepared innovatively with a contemporary take, and served within a premium, welcoming environment. Be sure to also visit the Pierneef gallery for an up-close view of Pierneef’s iconic artworks, La Motte’s Farm Shop for some beautiful produce, linen & gifts, and the wine tasting centre for a range of exquisite wines.

Contact the restaurant: pierneef@la-motte.co.za / T: +27 (0)21 876 8000

The entrance to La Motte’s restaurant, farm shop, art gallery, garden and wine tasting area.

Familiy portraits of the Rupert family against the wall inside Pierneef à La Motte Restaurant. La Motte is owned by the Rupert family.

Pierneef art printed on the lights at the serving counter at Pierneef à La Motte Restaurant.

Mosbolletjies and sour dough bread.

Beef fat spread, beetroot marmalade and green olives served with the bread & mosbolletjies.

La Motte’s chardonnay, served with my line fish main course. The wine pairings are highly recommended.

Cape bokkom salad, baby gem lettuce, home-made mustard, toasted organic almonds, pickles and bokkom dressing. Served with La Motte Pierneef Sauvignon Blanc. This is a stunning dish, a true SA interpretation of the popular classic Caesar salad.

This was an exceptional smoked trout starter. I didn’t get the full description, but I surely hope it will be featured again soon on the menu! One of the best dishes of the day.

Sustainably caught line fish (monk fish) two ways, onion confit. The texture of the monk fish was absolutely perfect – such a great dish! I would suggest that they drop the fish knives though, as a regular knife would make slicing much easier.

Poached apricots, almond crumble, clotted cream. Served with La Motte Straw Wine.

Selection of South African cheese and preserves. Served with La Motte Cabernet Sauvignon.

Chef Eric at work in the kitchen with a staff member.

 

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2 Michelin-starred chef opening pop-up restaurant in Franschhoek as part of world tour

29 Jan

Chef Piet telling his story to guests at the preview of his pop-up shop.

Double Michelin-starred Belgian chef Piet Huysentruyt will soon open a pop-up restaurant at The Conservatory on Happy Valley Road in Franschhoek.

The pop-up is a touring version of Huysentruyt’s Likoké Restaurant in Les Vans in France’s Rhône Valley. With his philosophy of honouring his roots, his rock & roll soul and his sentimental emotions, a ‘standard’ pop-up restaurant as a way to keep busy during the French winter simply wouldn’t do and eventually developed into a world tour, just as a rock band would do.

On the back of his t-shirt, more info about the Likoké On Tour pop-up restaurant tour.

Their first destination was Huysenstruyt’s native Belgium, followed by stopovers in Japan, Indonesia and Singapore.  Franschhoek is the restaurant’s last and only African stop before heading back home. The restaurant team is being followed by a TV crew, writer and photographer with a view to publishing a book about their culinary world tour.

Chef Piet attended the Ter Duinen Culinary Institute against his parents’ wishes. He went on to work at some of Belgium’s and France’s most prestigious culinary institutions before opening his own eatery in the late 1980s. His efforts were finally rewarded with a Michelin star in 1994.

His cuisine became famous for his rebellious and unconventional combinations of noble ingredients and offal, but also of “surf and turf”.  When he published his first book with food photographer Tony Leduc, it was aptly titled “Contemporary and Stubborn”. They also made history by coining the original phrase “food porn”!

Feeling somewhat misunderstood and underappreciated, Piet closed his first restaurant and went on to become a celebrity TV chef – creating more than 20 cooking shows and selling more than 4 million books over the past 15 years.

Likoké welcomed its first diners in 2013 and received a Michelin star a mere five months later.  The Gault et Millau Restaurant Guide awarded it three toques later the same year as well as its Discovery of the Year accolade. Today the restaurant is ranked 39th on the WBP Stars World’s Best Restaurants List.

The African stop on Likoké’s world tour has particular sentimental significance for Piet as his restaurant carries the nickname his father was given while living in the Belgian Congo. Huysentruyt says Likoké’s core values reflect his family’s roots in Africa, his love of southern France’s terroir and his desolate past in Belgium where he learned to appreciate the beauty of simple products.

I was invited to exclusively experience some tasters of what can be expected at the upcoming pop-up a week ago, hosted by the rockstar chef himself, Piet Huysentruyt. Here is my experience in pictures:

Chef Piet pouring tasters of Beetroot | Coconut | Yoghurt, Carrot | Saffron | Passion | Yoghurt and Celery | Tarragon | Cucumber.

Liquid tasters served on a vine branch.

Pork Tartare | Pickles (one of my favourite dishes of the day).

Avocado cracker.

Belgian waffle | Mushroom.

Chef Piet getting ready to plate.

Tomato | Franschhoek trout. A stunning, light dish packed with flavour.

Moules Frites.

Pork Trotter Beignets | Cauliflower.

Moambe | LFC. A tongue in cheek version of KFC.

Biltong | Grill. Slices of almost carpaccio beef on smoking hot fire logs served with a sprinkling of cheese.

Stoverij | Friet. That golden deep fried item in the background was a potato chip, Belgian-style. Just incredible! Underneath the melba toast there was a very good meat stew. Also one of my favourite dishes of the day.

Apple | Honey | Goats Cheese.

Chocolate | Beetroot | Buttermilk.

Chef Piet’s beetroot-stained hands adding the finishing cocoa dust on the dessert. There were also smoked almond financiers served after this dish.

Likoké in Franschhoek will be open from Tuesday to Saturday, between 28 February and 15 March. It will be located at The Conservatory on Happy Valley Road.

Cost: Set Menu of 12-15 courses for R1250 per person (R1900 with wine).

Bookings: 071-365 9612

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A food and wine showcase at La Petite Ferme

15 Aug

La Petite Ferme Verdict 2015 – one of the wines that was part of the food and wine showcase at La Petite Ferme.

 

Last week I had the privilege of attending a food & wine showcase – the last in their winter series – at La Petite Ferme, Franschhoek. We were treated to MCC and canapés at the fireplace before a tutored tasting for red blends with La Petite Ferme winemaker Wikus Pretorius. Then it was time for Executive Chef Sidwell Yarrow and his kitchen team to treat us to a three course food and wine pairing (with choices of starters and mains) with added amuse bouche and pre-dessert course.

With guests seated at a special long table, the team of La Petite Ferme pulled out all the stops to guide us through their carefully curated event complete with thematic centre pieces for each course. The service was impeccable and I enjoyed every minute of this luxurious food and wine showcase.

Keep an eye out for more seasonal food and wine events coming up at La Petite Ferme (the last series was priced at R750/person) or visit them for their a la carte restaurant offering with wine, open every day. Here is my recent experience in pictures:

Morena NV Catherine Brut MCC on arrival at La Petite Ferme, in front of a cosy fireplace.

The fire place in the lounge at La Petite Ferme.

The last of the canapés being served before our tasting.

Red blends tutored tasting.

La Petite Ferme winemaker Wikus Pretorius.

Domaine Magellan 2013 from France, being tasted by Schalk.

The food and wine showcase menu for the evening.

Fig and blue cheese plaited rolls.

Bread board at La Petite Ferme.

Amuse bouche: pork shank croquette.

Starter (option 1): Ocean trout gravlax, apple & celeriac remoulade ,yuzu pearls, coral tuille. Paired with La Petite Ferme Viognier 2017.

Starter (option 2): Fire and Ice, spicy yellow fin tuna, cucumber and daikon relish, sea lettuce, ponzo dressing, wasabi foam. Paired with La Petite Ferme Viognier 2017.

Chef Sidwell Yarrow talks us through his dishes for the showcase.

Mains (option 1): Rooibos tea smoked springbok, sweet potato mash, rooibos gel, thyme flowers, jus. Paired with La Petite Ferme Verdict 2015. This was my dish of the night – impeccable.

Mains (option 2): Braised black angus beef short rib, truffle mash, sous-vide baby beets, crispy garlic flakes. Paired with La Petite Ferme Verdict 2015.

Pre-dessert: “Hertzoggie”

Dessert: A Study of Papaya, bruleed banana, caramelized white chocolate, passion fruit. Paired with La Petite Ferme Merlot Rosé 2017.

The kitchen team receives a well-deserved ovasion for their food showcase.

Contact La Petite Ferme:

Telephone: +27 (0) 21 876 3016
Franschhoek Pass Road
PO Box 683
Franschhoek
7690
South Africa
Restaurant reservations
reception@lapetiteferme.co.za
+27 (0) 21 876 3016
Accommodation reservations
accommodation@lapetiteferme.co.za
Tel: +27 (0) 21 876 3016
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Lunch at Holden Manz

11 Jul

The Holden Manz estate and vineyards, set amongst the Franschhoek mountains. Picture from holdenmanz.com.

 

Last month I had the pleasure of visiting Holden Manz Wine Estate in Franschhoek for the first time. This hidden gem is situated on the beautiful Green Valley Road just out of the hustle and bustle of Franschhoek town. They make superb wine, they offer luxury accommodation, they have a spa and a brilliant restaurant, they offer picnics (when the weather permits) and they also host weddings.

I had the opportunity to walk through their 5 star country house & spa filled with the most incredible contemporary art collection, visit their wine cellar for a tasting with winemaker Thierry Haberer and sit down for a flavour-packed lunch at their restaurant Franschhoek Kitchen with co-ower Gerard Holden himself, prepared by Executive Chef Ricardo le Roux.

Visiting Holden Manz Estate is highly recommended, and I’d like to return soon to taste more of Chef Ricardo’s dishes – it was fantastic. Here is my visit in pictures.

The Holden Manz country house living area.

One of the lounge areas in the Holden Manz country house, complete with piano and roaring fireplace.

One of the fabulous fireplaces inside the Holden Manz country house. Perfect for winter!

The koi pond in the country house courtyard.

The backyard terrace and swimming pool for warmer months.

The wine tasting room and entry to the cellar.

Magnificent view from the wine tasting room.

Wine maker Thierry Haberer telling us more about his wine making process and the new vintages.

Gerard Holden introduces us to Chef Ricardo le Roux.

Baguette with tomato butter and dukkah.

Citrus, salt & mint salad: poached tomatoes, charred courgette, crispy artichokes, rosemary, lemon, salt fried seeds.

Tasting some of the Holden Manz wines with lunch.

Romesco Risotto: prawn, artichoke and mustard croquette, olive tapenade, smoked cauliflower. Served with Holden Manz Visionaire 2013.

6 Hour Braised Beef Cheeks: white bean & samp cassoulet, chorizo crumbs, oxtail bitterballen, pecorino wafer, greens, plum, orange & spice jus.

Unfortunately I couldn’t stay for dessert, but next time I won’t be in any hurry!

Thank you Tanja Fourie of Grape Stuff Marketing & Communications for the invitation.

Contact Holden Manz:

Tel +27 21 876 2738

info@holdenmanz.com

restaurant@holdenmanz.com

winery@holdenmanz.com

Green Valley Rd, Franschhoek, 7690, South Africa

Restaurant Open Hours
Lunch: Noon to 15:00
Dinner: 19:00 to 21:00
Closed: Wednesday Dinner and Thursday Lunch & Dinner (June, July, August)

Take a look at their brand new winter menu:

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A midweek family getaway at Boschendal

25 Jul

The beautiful centre of Boschendal, surrounded by the Werf Restaurant, the deli, farm shop, butchery and manor house.

The beautiful centre of Boschendal, surrounded by the Werf Restaurant, the deli, farm shop, butchery and manor house.

Stellenbosch is an amazing town to live in. We’re spoilt for choice when it comes to restaurants, coffee shops, wineries, sights to see and views to enjoy. But escaping this bustling town is sometimes just what you need.

I was invited to Boschendal Farm for a midweek dinner and stay-over with my family. Boschendal is situated off Pniel Road in the Groot Drakenstein between Stellenbosch and Franschhoek. Over the past two years the new owners have revamped the farm, historical buildings and restaurant to establish a more contemporary and ethical destination that offers one of the best quality all-round experiences in the Cape Winelands.

Only a few kilometres across the Helshoogte Pass lies a working farm destination fit for royalty, but accessible to many. With a choice between many different cottage accommodation options adjacent to the main farm buildings or higher up in the mountain (closer to the bike trails), you’ll certainly find something to suit your pocket and your needs. Starting from R700/p sharing, the cottages offer between 1 and 4 bedrooms.

Our beautiful accommodation for the day: Brinkhuys Cottage.

Our beautiful accommodation for the day: Brinkhuys Cottage.

Brinkhuys Cottage, one of the Werf Cottages at Boschendal.

Brinkhuys Cottage, one of the Werf Cottages at Boschendal.

The three of us stayed in one of the Werf Cottages – one bedroom with a double bed (and a day bed), fire place, self-catering kitchen, dining area, stoep with shaded seating and breathtaking views of the surrounding mountains. The beautiful Le Creuset cookware was a nice touch for an avid cook like me.

Upon arrival on a Thursday afternoon we couldn’t help but explore the breathtaking gardens – a paradise for children and adults alike. After a drive amongst the massive farm’s fruit orchards, we checked out the accommodation options further away from the main buildings (perfect for mountain biking enthusiasts), then headed back where we settled into our cottage with a cozy little fire and a complimentary bottle of wine. After dark we took our seats at the Werf Restaurant next to a roaring fireplace where we were treated to Boschendal’s famous “farm-to-table” shared eating experience and some of Boschendal’s best wines. Although executive chef Christiaan Campbell was on a well deserved holiday, his professional team operated seamlessly. All ingredients are ethically sourced and produced (mostly directly from/on the farm). It was one of the best meals that we’ve shared as a family and the friendly staff left a lasting impression on all of us.

Entrance to the Werf Restaurant.

Entrance to the Werf Restaurant.

Inside the Werf Restaurant.

Inside the Werf Restaurant.

The Spanish interior of the Werf Restaurant.

The Spanish interior of the Werf Restaurant.

The second starter:

One of our starters: grilled octopus, pork sausages, oyster emulsion, parsley and lemon preserve.

Our shared beef platter with marrow bones, aioli, potatoes and much more.

Mains for two: Our shared beef platter with fillet, marrow bones, boerewors, aioli, salad, potatoes and much more.

After dinner we walked back to our cottage (with a provided flashlight) and snuggled into our luxury beds – pre-heated with electric blankets.

For breakfast we opted for the packed basket which came brimmed with charcuterie, cheeses, fresh orange juice, bread, butter and preserves, muesli, yoghurt and more. Ground coffee and a large plunger sorted us with a proper caffeine fix for the day. Breakfast can also be enjoyed at the deli – just book when checking in at reception.

This one night stay-over on the other side of the mountain felt like a much longer break-away adventure in one of the most beautiful places in the Cape. There is so much to do and see and experience at Boschendal, and all of it is great: the best droëwors I’ve ever tasted at the butchery shop, horse rides for kids, fly fishing, hiking trails, wine tasting, farm shop with fresh veggies and meat from the farm – the list is endless. It is truly accessible to locals (not only international guests) and is highly recommended for people and/or families who are keen to explore the majestic Groot Drakenstein outdoors. Boschendal’s honest approach of “local, seasonal, ethical” is a shining light in a very competitive market.

Thank you to the Boschendal team and to Atmosphere PR for making our stay possible.

One of the roads on the working farm side of Boschendal Farm. Magnificent scenery.

One of the roads on the working farm side of Boschendal Farm. Magnificent scenery.

The Orchard cottages on Boschendal Farm, perfect for outdoor lovers and mountain bike fanatics.

The Orchard cottages on Boschendal Farm, perfect for outdoor lovers and mountain bike fanatics.


Book your mid-winter farm retreat now on 021-870 4290 or accommodation@boschendal.co.za and profit from the winter-warmer special at one of the Boschendal Orchard Cottages, valid 1 May to 30 September 2016: 2 bedroom, 1 bathroom at R1500 per night B&B for 2 adults and 2 children under the age of 16 or 2 bedrooms, 2 bathrooms at R1900 per night B&B for 2 adults and 2 children under the age of 16. Please use the reference Bosch002 when booking.


The Werf Restaurant: +27 (0) 21 870 4206 / werf@boschendal.co.za

Winter opening hours:

Lunch: Wednesday to Sunday 12:00 to 14:30  (Seated by 14:00)

Dinner: Thursday, Friday & Saturday 18:00 to 21:00 (Seated by 20:30)

Booking is essential. Download the Winter 2016 menu here.

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