Dish, Franschhoek, Cape Town

4 Reviews on “Dish, Franschhoek, Cape Town”

• Mario Arendse

  I love the feeling of driving out of town and seeing the scenery change as you head further and further up the N1. Seeing the drab grey skyline, and crazy traffic in the rear view mirror, give way to gorgeous wintery colours in the countryside. I had so been looking forward to my mini weekend breakaway at Le Franschoek Hotel and Spa with its idyllic vineyard and mountain views, more importantly I had heard so much about Chef Emile Fortuin’s culinary skills, I couldn’t wait for dinner. Le Franschoek offers visitors a package that includes a 5 course dinner and wine pairing, overnight accommodation as well as a full continental breakfast, which I was fully prepare to take advantage of.• Our first course was introduced Chef Emile Fortuin, a seemingly shy unassuming young man. Roasted peach and dehydrated Parma Ham with goat’s cheese mousse, minted yoghurt and mango which was paired with Doolhof’s “Unwooded” chardonnay. This course was absolutely delishes and was to set the platform for the evening. Meticulously plated, all the elements playing their part in making this dish a resounding success.• The next course was lemon butter roasted linefish, which turned out to be sea bass with citrus marinated mussels, courgettes and Lady in White beurre blanc (which literally translated from French is “White Butter”). This dish was served with the Lady in white a blend of Chenin Blanc, Semillon and Sauvignon Blanc grapes.• Our next course was the braised pork belly with roasted cauliflower puree, pok choi, roasted hazelnuts, mushrooms and chilli ginger caramel. Now, this is my wife’s favourite dish and if I had to recollect how many times we’ve had this dish in the last six months I’m sure it would involve counting on both hands. However, the smile on her face when this dish was served was to be an indication of just how well prepared this dish was. The process of preparation for this pork belly taking a mammoth 10hrs as was explained by the chef, a clear indicator of the amount of care and attention given to this course to ensure that it was perfect. It most certainly was, the Asian influence clearly coming through in this course, a reflection on the time the Chef spent in Asia. This course was served with the award winning Doolhof Malbec, one of my favourites for the evening.• The next course was the Roasted Beef fillet with onion puree, glazed carrots, mushrooms, baby spinach and bacon. This course was sublime and one would easily been forgiven for becoming teary eyed why enjoying this course. It was perfectly rare, and melt in your mouth, prepared to perfection. This was served with the Doolhof Pinotage.• The final course proved to be piece de resistance, Dark Chocolate Fondant, with Dark Lady chocolate sauce, Amarula and dark chocolate bubbles. This course was paired with the Doolhof “Dark lady”.I will start by saying that the entire meal was flawless, all 5 courses, I cannot find a single fault in presentation, combinations chosen or execution. It was a resounding and unanimous decision at our table. I found myself fortunate enough to share a quiet drink with the chef post the event to try and get a measure of the man behind this amazing gastronomic experience, he’s opinions and views of he’s craft. What I found was truly unexpected and inspiring. The romantic in me firmly believes that sometimes the end product is as a result of the backstory, and sometimes it’s necessary to tell the backstory in order to fully appreciate and give credit to the finished article.  The bespectacled 28 year old, a Franschoek native, sat down over a glass of wine and recalled how as a “youngster” he’d started he’s career picking grapes before finding he’s way into a scullery, literally starting from the bottom and working he’s way up, until he was snapped up and mentored by renowned South African Chef Reuben Riffel. The young prodigy, then eager to spread he’s wings and hone he’s craft spent a few years working in the east before returning home. Emile freely shared he’s philosophies, and recipes mind you, and how important it is to do the basics right and to put in the hard work, to not overcomplicate or try too hard. Emile’s humble and down to earth character and passion for he’s craft was astounding. Big things lay on he’s horizon. I urge you all to grab a pen and write down the name Emile Fortuin, and add a dinner at Le Franschoek to your “bucket list”, because if this experience is anything to go you will be hearing a lot more of him in the foreseeable future and you will what to say, “I was there”.

  February 9, 2020, 2:35 am

  Log in to Reply
• Rene Mesias-Petersen

  The teams from Blaauwklippen & Le Franschhoek certainly brought out the best elements of both the food and the wine. The most phenomenal pairing and a definite winner was the Cured Franschhoek Salmon Trout.MenuFirst CourseFranschhoek Spring Green Salad – Blaauwklippen Zinfandel DivaFreshly steamed asparagus salad, almond gazpacho, chilli apple jelly, orange, poached sunflower seeds, apple chips and ginger lemongrass dressingSecond CourseCured Franschhoek Salmon Trout – Blaauwklippen White ZinfandelZesty beetroot cured salmon trout, galbi suspension, watermelon sashimi, fennel noodles, lemongrass-pineapple gel and fennel airIntermezzoSpring egg sphereThird CourseHoney Glazed Duck – Blaauwklippen Zinfandel CabrioletSmoked Honey roasted glazed duck, chocolate paint, blueberry gastrique, carrot-cumin puree, sweet peas, shimeji mushrooms and berry foamFourth CoursePeppered Springbok – Blaauwklippen Red ZinfandelPeppered crusted springbok loin, green pea-mint mousse, beetroot gel, translucent pear, kimchi cabbage and hibiscus jusFifth CourseChocolate Landscape – Zinfandel GrappaSmoked espresso Chocolate parfait, ginger scented chocolate gel, chocolate soil, apricot puree, rocket emulsion, candied ginger and chocolate tuille

  January 16, 2017, 2:35 am

  Log in to Reply
• Heather Watson

  Lovely piano playing and decor, though a bit empty. Customer service good and entrée moreish. Enjoyed the salmon and risotto with vegetables. Pork cheek had great flavour but unfortunately the crackling was just NOT crackling. Sent back and it was fried instead of roasted. Still NOT crackling.

  November 13, 2016, 2:35 am

  Log in to Reply
• Christine Du Toit

  The Morgenster Wine Dinner was excellent. Beautiful setting with lovely piano music. Each of the 7 courses was paired with an appropriate wine to compliment. The rabbit dish was definately the winner of the courses followed by the Lamb neck. This evening is highly recommended. Check out the menu.

  October 3, 2016, 2:35 am

  Log in to Reply