Franschhoek bubblies for
everyone
Matthew Gordon and Jason
Ratner, The French Connection
Chef Florent Boivin from
Institut Paul Bocuse in Lyon
Margot Janse of Le Quartier
Français
French Consul Antoine Michon
Work stops in the kitchen
while the chefs listen to the speeches
Rebecca Hurst, Principal of
the Chefs' Academy
Margot Janse speaks for the Valley
Ryan Shell, Haute Cabrière
Jenny Prinsloo, Franschhoek Valley Association
Takuan von Arnim kicks
proceedings off with Sabrage
and then opens another bottle
with Hanlie Rupert Koegelenberg
Hennie Coetzee, Batonage
blogger
Sweet
potato infused with black truffle, coated with black bread crumbs, prepared by Florent Boivin
Butternut in aspic on a parmesan cracker,
also prepared by Florent Boivin
Trainee chefs from the TCA
handed round the delicacies
Irene Waller (La Bri) and
Cynthia Barnard (L'Ermitage Chateaux & Villas)
Darren Badenhorst, Executive
chef, Grande Provence
prepares his Textures of chocolate
prepares his Textures of chocolate
Margot Janse at full stretch
Assiette du porc by Neil
Jewell, Bread & Wine
Crispy lamb soutribbetjie,
parsnip purée, lacto mushrooms, rosemary flowers
by Chris Erasmus of La Motte
Winnie Bowman tastes, Mel
Minnaar looks concerned
Simoné Rossouw of
Babylonstoren shows her fresh tomatillo & black velvet duck to Siegfried
Schafer, Franschhoek Tatler and Cynthia Barnard
Neil Jewell tastes the black
truffle croquettes and wants more seasoning
Salmon roulade on a salmon
cracker with cream cheese and rocket flowers
by Maki of Mange Tout at Mont
Rochelle
Vegetable tea flavoured with
herbs and chilli, coss and summer vegetable roll
by Mauritz from Reuben's
Smoked Saldanha bay oyster,
artichoke and broad bean salad, Moroccan mint vinaigrette by Ryan Shell of
Haute Cabrière
More croquettes from Florent
Boivin
Textures of chocolate by
Darren Badenhorst of Grande Provence
Ryan Shell with his oysters
Pepper-crusted aged rib eye
with red onion compote, oven dried tomato and foie gras mayonnaise by Matthew
Gordon, The French Connection
Chocolate mousse wonton with strawberry coypus
and topped with a fresh strawberry slice -
a great match for an MCC
Time for a chat in the
kitchen
Anel Grobler, Lynne and
Kalinka Lombard
Anel Grobler, Maryna Strachan
and Kalinka Lombard - girls having fun
All the chefs and the French
Consul
Christiane and Takuan von
Arnim, Haute Cabrière
Oliver Cattermole and Chad Inder, Dish at Le Franschhoek
Eleonore Vial, Institut Paul
Bocuse and Rebecca Hurst
Photographs © John Ford, Adamastor & Bacchus 2012
