The last time I stayed at Le Franschhoek it was for a yoga retreat, where all the participants were put on a healthy-eating plan for the weekend. Not feeling in the slight put out by feasting on platters of fruit, crunchy salads and dishes of roast vegetables, I was nevertheless rather excited about another visit to Le Franschhoek’s dinner restaurant, Dish, to try the ‘normal’ menu out, especially as a new chef, Oliver Cattermole, had recently joined.
The six-course menu with wine pairing was somewhat more indulgent than our yogic diet and rather a lot more delicious. We started off with a salad of roasted beetroot, feta and salted orange with pickled walnuts, paired with a light unwooded Mont Rochelle Chardonnay. Crispy tendrils of onion encasing a boiled egg with artichokes was up next with a crisp Maison Chenin Blanc that complemented the earthy flavours of the dish.
A ‘garden’ with tiny vegetables and ‘soil’ was my favourite dish. I love feeling like I’m exploring something by eating a dish and this one was like walking through a topiary. The light crunchiness of the dish pared well with a delicate Terra del Capo Pinot Grigio. In contrast, a thick flavour-rich mushroom soup with milk foam served with a Hoopenburg Pinot Noir, brought a hint of winter into the menu. Then we moved onto kingklip and the creamiest mash imaginable served with beurre blanc sauce, paired with Groote Post Sauvignon Blanc.
By the time dessert arrived I thought I could eat no more but then we were presented with a carrot extravaganza of carrot cake, carrot puree, carrot jelly with raisin puree and a toffee apple, served with Douglas Green no 3 sherry, and I couldn’t say no. I really do like carrots, so this was my ideal dessert – playful and fun with a nice balance of sweetness and earthiness. The raisin puree evoked such a strong memory of Christmas and I couldn’t work out why until I realised that it reminded me of fruit cake.
Oliver Cattermole has worked in the Michelin-starred Le Gavroche and the acclaimed The Ivy Restaurant in the UK and brings a bit of European sophistication to Dish, which is evident in his delicious and interesting culinary creations.
Le Franschhoek Hotel & Spa
Le Verger Restaurant is open from 12h00 on Saturdays and Sundays.
Dish Restaurant is open for breakfast, lunch and dinner.
There are winter specials running at the hotel, for R700 a person a night, including breakfast, or R1200 a person for a night’s stay with dinner, a bottle of Le Franschhoek wine and breakfast. Le Franschhoek is a great spot for a weekend break – it’s a short drive out of town, so you feel like you’re in the countryside.
For the hotel and both restaurants, contact tel 021-876-8900 or go to www.lefranschhoek.co.za.
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