South Africa, Franschhoek, November 2014; ALLÉE BLEUE, the well-known wine, fruit and herb farm in the Franschhoek valley, is set to become a true hotspot this summer season with a host of exciting new enticements. Its invigorated picnic and bistro menus give the already bumper offering of top wines and engaging herb tours a hefty boost.
New culinary delights at Allée Bleue
The appointment of chef Beau du Toit at the Bistro has raised the bar of the culinary experience awaiting visitors to Allée Bleue. Du Toit has worked as head chef for top international restaurants including Overture, the Stellenbosch based restaurant which has often featured in the Eat Out restaurant guide’s Top 10 list.
With a strong focus on using in-season local produce – and herbs from their 28 herb tunnels providing fresh herbs daily – you can be assured of only the freshest fare at the Bistro, a complimentary herb salad with farm baked bread is offered to guests on arrival for lunch. Join the team for breakfast, a light lunch or a full á la carte menu. The venison and ‘skaap stertjie’ burger with sautéed wild mushroom and thyme, and sweet potato chips topped with homemade chilli mayo will tantalize the taste buds of daring gourmands. The comprehensive cheese, bread and pesto platter for two – including two complimentary glasses of house wine – is ideal when wanting to share a snack or light lunch.
Allée Bleue Restaurant for out of this world pizza and pasta
Together with celebrated chef and consultant Craig Cormack, Allée Bleue Restaurant’s head Chef Ian Laubsher has created an exhilarating menu featuring handmade pizza and pasta. The menu perfectly combines the treat of enjoying such comfort food with the desire to stick to your health resolutions. The biltong-spiced beef pizza, with confit pepper and mozzarella and a touch of chilli and herb pesto, ticks all the satisfaction boxes, while the homemade gnocchi and tortellini will undoubtedly woo pasta lovers too. Guests are also encouraged to create their own salad from the unique Herb Trolley to accompany their chosen dish. The Allée Bleue Restaurant is situated toward the back of the property in courtyard and adjoining area.
A complimentary assortment of pesto, sundried tomato paste, roasted chilli and garlic dip and herb salsa is served with freshly farm baked tomato and pesto rolls before lunch.
Luxurious picnics – a leisurely treat for young and old
Chef Ian Laubsher also oversees the legendary Allée Bleue picnics. With his flair for creating tapas-style bites, he adds a touch of luxury to these al fresco affairs. Start off with a farm fresh olive and farm baked rosemary ciabatta, and build your sandwich with cured meats, pates and cheese from your cheese platter. The crispy green and Caprese salads with carefully selected herbs form the ideal companions to a generous serving of Cape Malay pickled fish and quiche. Most of the ingredients for our picnic baskets are sourced from Artisanal food producers in the region and high light the work of our area’s food heroes.
Vegetarians need not stay away: your very own picnic basket awaits you with no less finger-licking goodies. Add a roasted veggie salad served with humus to the vegetarian fare of the usual picnic basket and you have a feast at hand. At R165 per person these picnics are worth every penny.
Even the little ones are specially catered for with a custom-made picnic menu including drumsticks, wrap and homemade fruit sorbet priced at R60 per child.
Fresh herbs are all the fashion for connoisseurs and amateur foodies alike. At Allée Bleue, one of the Western Cape’s biggest herb producers, enthusiasts get the opportunity to go behind the scenes on a tour through their extensive gardens, tasting and learning about the different herbs and their ideal uses.
“Adding fresh herbs from your garden to a salad or dish elevates your dish with a burst of flavour, colour and texture,” says Du Toit. This is testimony to the work that we are doing on our baby salad leaves and micro herbs, driving innovation in this aspect of our business.
Upon completing the highly informative tour, visitors are treated to an herb-inspired lunch, all for just R185 per person. Bookings are essential.
All the above offerings are paired with Allée Bleue’s award winning wines.
Please note that Allée Bleue will be open during the Christmas and New Year season.
Allée Bleue is situated at the intersection of the R45 and R310. More information about the farm is available on its website www.alleebleue.co.za Allée Bleue can also be found on Twitter @AlleeBleue, and Facebook. For more details, phone 021 874 1021.
For press assistance contact Ian Manley of Manley Communications on 0861 MANLEY (626 539), email to firstname.lastname@example.org or visit the Press Room of Manley Communications at www.manleycommunications.co.za.