South Africa, Franschhoek, July 2014; ALLÉE BLEUE WINE ESTATE is warming up Franschhoek this winter with a tasty pizza and pasta offering under the guidance of consultant chef Craig Cormack.
Now, deep into the Cape winter, Allée Bleue’s head chef, Ian Laubsher together with Chef Cormack, have drawn inspiration from the valley’s local produce including the estate’s very own array of fresh herbs harvested daily from the estate. The chefs back to basics approach sees fresh local ingredients being combined to tempt tastebuds, with delights including smoked feta, biltong spiced beef, chorizo, Parma ham and Allée Bleue red wine reduction. The menu includes classic dishes, destined to become favourites, and also features daily specials.
Known for supplying numerous retailers in the Western Cape with a fantastic variety of fresh herbs grown on the estate, Allée Bleue introduces a unique Herb Trolley. Patrons can select their favourite herbs and micro herbs, grown on the estate, to create their own personal taste and texture profile for each dish.
To accompany the gourmet pizzas and pastas, Allée Bleue’s scrumptious wines have been carefully selected and paired with each dish. Wines are served by the bottle and by the glass.
The Allée Bleue pop-up Pizza and Pasta restaurant is a great destination restaurant for families and is open for lunch 7 days a week until 30 September 2014.
For further information on Allée Bleue Wine Estate and to book your table call +27 (0)21 874 1021, email firstname.lastname@example.org or visitwww.alleebleue.com. Allée Bleue is located at the junction of the R45 and R310, Groot Drakenstein
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