SUMMER DINING AT ALLÉE BLEUE
Posted on 28. Oct, 2010 by BottlePlatePillow in 1) Bottle News, 2) Plate News, 4) General News, Allee Bleue
FARM FRESH PRODUCE, WARMER WEATHER AND NEW WINES ARE THE INSPIRATION FOR SUMMER DINING ON THE ALLÉE BLEUE ESTATE
SURROUNDED by the awe-inspiring scenery and majestic mountains of the Franschhoek valley, the historic Allée Bleue Estate invites visitors to share in its unique magic this summer with excellent food paired to estate wines. The Bistro Allée Bleue, with its signature blue décor and unrivalled view of the blue gum-lined estate entrance, beckons with a lovely and light new menu devised by newly appointed head chef, Glenn Ferus.
Franschhoek
Ferus, all fired up after completing a stint at the two Michelin star Schwarzer Adler restaurant in Germany’s Black Forest, combines sophisticated European influences with a penchant for Asian cooking techniques and ingredients. Franschhoek-reared duck, which he smokes and serves with a Cumberland sauce, Asian noodles and potato crunch, is one example of his refined style.
With plenty of global experience and a mandate to develop a dynamic food culture on the estate, Ferus is making full use of the wealth of gourmet ingredients on offer under the Allée Bleue banner, from fresh herbs to extra-virgin olive oil. The emphasis in all his dishes is on fresh produce with local provenance and an intensity of flavour. Plum sorbet, made from a surplus of fresh, estate-grown fruit, is the perfect foil for a creamy vanilla parfait with cinnamon crumble. A classic summer pudding, topped with Cointreau-spiked cream, is made with blueberries, blackberries and strawberries sourced from nearby farms.
Bistro - Wine - Wedding - Accommodation
But dreaming up delicious ways with fish is what this chef loves best. His carpaccio of salmon with Scottish scallops two ways – scallop tartare and seared scallop wrapped in beetroot – is summer on a plate. Grilled fish currently comes with a red wine shallot sauce, fresh asparagus, carrot puree and the crunch of croquette potatoes. When Franschhoek salmon trout is on the menu, chances are it will be home smoked and served as simply as possible.
And red-meat lovers will be pleased to know that the R99 steak special, including a prime cut of meat, choice of gourmet butters and a glass of Allée Bleue wine continues to be available and offers exceptional value for money.
Bistro at Allée Bleue
Bistro Allée Bleue’s wine list focuses strongly on the estate’s own wines, all available by the glass at attractive prices. The Starlette Blanc 2009 and newly launched Rose 2010 pair beautifully with the bistro’s new summer menu and winemaker Van Zyl du Toit is justifiably proud of his first Cap Classique under the Allée Bleue label. This is a limited release Brut Rosé 2009 made from chenin blanc and pinotage grapes. With a reputation as one of the most sought-after wedding venues in the Cape winelands, the launch of the bubbly was a logical step, comments Du Toit.
Wolfgang Leyrer, general manager of the estate, confirms that over 50 weddings have been booked for the 2010/11 summer season already, most of them in the 300-seater Le Grand Hall opened earlier this year.
Opposite Bistro Allée Bleue is the Gatehouse, combining a welcoming wine tasting venue with a stylish yet relaxed courtyard. Here, cheese platters, salads, gourmet burgers and flammkuchen (‘French pizza’ from Alsace) are the order of the day. Allée Bleue’s gardens – shady oak trees and vast lawns edged with lavender walks and masses of white roses – play host to picnics, concerts, and wedding celebrations. At night, they are transformed into a magical playground with creative lighting.
The estate is open seven days a week, from 08h00 to 17h30. For reservations at any of the venues call 021 874 1021 or email info@alleebleue.com. For further information on Allée Bleue Estate visit www.alleebleue.co.za or follow them on twitter and facebook.
Source: www.manley-communications.com
Visual media: BotlePlatePillow productions
PAARDEBOSCH WINERY – SWARTLAND
Marius Malan grew up on their family farm, Staart van Paardeberg, on the foothills of the Paardeberg Mountains. Grape growing and producing wine run in the family and it was always Marius's dream to become a winemaker. After graduation at Elsenburg in 2005, Marius worked as assistant winemaker and viticulturist at Uva Mira, thereafter joined Slaley as chief winemaker and viticulturist. Read more...
Photos on flickr
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