The Launch of Plaisirs de France at Leopard's Leap, Franschhoek

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

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

Lunch for three at La Bohème, Sea Point

The Menu, which changes daily, written on blackboards

Our starter:
Chicken liver parfait with toast & red onion marmalade
Beef & raisin samoosas, tzatziki & chutney

Beef schnitzel with creamy wedges, rocket & parmesan jus, R85

 Sesame crusted fish cakes with crispy potato wedges, aioli & side salad, R75

Steak tartare

Light Sicilian red blend, described as Sicily’s answer to Burgundy, R200

A chocolate dessert selection, assembled by the chef

Chef Rozanne Scholtz

Photographs © John Ford, Adamastor & Bacchus 2012

Lunch at George Jardine's Jordan restaurant

Last Sunday, John took two American tour clients, at their request, to George Jardine’s restaurant on Jordan wine estate in Stellenbosch Kloof. He had taken friends of theirs last year and they had recommended it as a highlight of the tour.

This return visit was a huge success.

The view down Stellenbosch Kloof from the restaurant’s terrace

An amuse to start, freshly baked breads from George’s oven and vetkoek

with a lentil paté, curried baby cauliflower and a wonderful aioli

Peppered tuna Carpaccio, onion and soy dressing,

tempura shimeji mushrooms and sesame

John, as usual, opted for no mushrooms

Butter roasted White Stumpnose, Jerusalem artichoke velouté, 

confit turnip and potato fondant

Jordan “The Outlier” 2009 @ R38 per glass

and Jordan BF Chardonnay 2010 @ R48 per glass

Wild nettle and parmesan risotto, pickled white asparagus, wild herbs and flowers

Wood fired pork belly with a warm salad of globe artichoke, broad beans, 

apple and mustard leaf

A trip to the cheese room, guided by manager Riaan Mol

enjoyed with Jordan “The Prospector” Syrah 2008 @ R48 per glass

and De Krans Tawny Port nv @ R35 per glass

Honey and poppy seed soufflé being presented at a neighbouring table

George, Louise and their chefs preparing plates at the counter of the open kitchen

and very happy clients

Photographs © John Ford, Adamastor & Bacchus 2012