Franschhoek by night!
The outside of the French Connection restaurant on the main street where Jason Ratner, the manager, had invited us to come and have dinner.
Tonight’s specials.
Wines come in a small pichet as in France or by the bottle. Lynne had La Bri
Chardonnay and John Boekenhoutskloof Wolftrap red
We sat close to the
fire. The décor is very like most good
French bistros
Lynne ordered the
grilled squid in chilli and garlic which was delicious, very tender and nicely
chilli warm and garlicky. But she could have done without the large pool of
olive oil on the dish. She wanted grilled because it is not oily.
John had the roast duck
with a gooseberry sauce. Perfectly cooked duck with crisp skin, he found the
sauce rather sweet but the counterpoint to that was the nicely tart fresh Cape
gooseberries. Note the generous pichet of Boekenhoutskloof Wolftrap, which cost only R36
Lynne does not often do
dessert but, if Tart Tatin is on a menu, she has to try it. This was quite
wonderful. Soft and intense apples, beautifully crisp flaky pastry and a good
sour cream to counterpoint the richness and sweet and sticky caramel
sauce. She( needed) wanted lots
more caramel sauce…
Second chocolate tart of
the week, but this was for John. The best thing on the plate was the chocolate
filled deep fried spring roll. When
opened it oozed liquid chocolate all over the plate
© John & Lynne Ford, Adamastor & Bacchus 2013
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