Franck Dangereux - THE FOODBARN
Article posted on 5 March, 2009

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THE FOODBARN

Franck Dangereux is cutting a swathe
at The Foodbarn in Noordhoek.

"You’ll see," says Franck, "that like fashion
there will be a return to basic, simple things;
a really good piece of bread, butter,
cheese and wine - we’re getting back to
a thoughtful way of eating!"

For feisty Franck Dangereux, award winning chef and author of the acclaimed book Feast, The Foodbarn in Noordhoek at the Cape is a new and rewarding challenge, one where he can give full reign to his stunning creative talents and boundless energy. While cooking remains a passion, The Foodbarn is demanding in many other ways.

At The Foodbarn Franck has created a most delightful, simple country restaurant and deli drawing on his food memories of the South of France; fragrant breads, scented confiture, good cheeses, carefully selected wines and a menu of thoughtfully chosen dishes. Dishes that are similar but more informal than those he created at La Colombe, Constantia Uitsig, which earned him an international reputation, tastes which still draw Capetonians and visitors alike in their droves. It is not surprising that many of his afffecionados have followed!

“Love and food is all you need!”

"In France," says Franck, "food is part of the French culture, part of their upbringing. The importance of a meal, the excellence of ingredients and regional cooking in France can never be underestimated, all the subtleties that go into the preparation of a similar cut of meat for example. In the last 15 years there has been a revolution of gastronomy in South Africa and although we are not there yet there is a beginning and an awareness."

Franck’s influence on the South African table has been inspirational and his fame has spread. His standards are high and his preparation consistent. There is a richness and deep flavour in Franck’s food, which is hard to resist. Honest, abundant ingredients shine through.

Flash fried prawns in tempura batter on a hollandaise sauce is teamed with Klein Constantia Sauvignon Blanc. "This is a superb wine and best value for money," says Franck, "well balanced, this is a seriously styled aromatic Sauvignon Blanc."

Treasured preserves, marmalades, syrups and chutneys
- inspired choices from The Foodbarn.

Marmalades in granadilla and orange, lemon scented and naartjie. Catawba grape jam, wild flower honey, red chilli syrup and tomato chutney, excellent served with Franck’s organic and health loaves; ciabatta, layered foccacia, farmer’s rye and sour dough. Among their other treats are crisp vanilla croissants, chocolate filled and almond crusted, perfect with a divine cup of coffee.

For a light lunch take home filled ciabattas; blue cheese and walnuts or olive and rosemary. Sit outside on the terrace and simply order informal delicious food; fried haloumi cheese with minted tomato, cucumber and red onion salad. Or shelled prawns, flash fried in garlic, and rice noodles and crisp mussel fritters.

Breakfast at The Foodbarn from 8h00 - 11h30

Fresh from the gallops on the sand dunes on Noordhoek beach and surrounding farms, the riding set arrive ready for a grande cappuccino. On the menu homemade granola with creamy yoghurt. A silky poached egg Benedict with streaky bacon or twists of smoked salmon. Pan fried Provençal tomatoes and omelettes prepared with French flair.

Or you might simply tuck into carrot and pumpkin rye roll with a handcrafted full flavoured 12 months matured cheddar or slices of a lighter gouda on Franck’s foccacia with a spoonful of his superb granadilla and orange marmalade. Choose before you leave from a stunning selection of cheeses; camemberts, brie and some fine blues.

Simonsberg are making superb prize winning cheeses, among them their matured cheddar as well as a gouda, which is six months matured with a sweet nutty flavour and a smooth texture.

Take home and nibble on…

Vine dried raisins, cranberries and dates or sundried bananas and pineapple dipped in yoghurt. Stock up on organic vanilla pods.

Choose from their delectable cakes; carrot and walnut, tipsy tarts, pecan nut pie, Victoria sponge and individual mini malva puddings. Time it right and you will be bowled over by the fresh fruit tarts fragrant with berries on a crisp buttery base, which come straight from the oven.

For a taste of summer Franck prepares sorbets in melon, paw paw, mixed berry and granadilla.

Entertain with tastes of humus, almond, garlic and onion dip, and fresh as a breeze tzatziki, aubergine pâté and rocket pesto. Try the hand rolled pasta, some are wheat free others egg free, see mushroom tagliatelli.

For the family try the ready prepared vegetable or meat lasagna, moussaka, couscous salad or potato salad and gorgeous pies; chicken, steak and kidney, and vegetable spring rolls.

"Klein Constantia Rhine Riesling," says
winemaker Adam Mason,"is a wine that
is going to mature and develop very well
for the next decade."

The Rhine Riesling has a fresh green colour and a fragrance redolent of citrus and floral aromatics yet with a steely acidic backbone. A terrific foil for the richness of the salmon with asparagus and Hollandaise sauce, one of Franck’s light, elegant dishes.

The Klein Constantia Shiraz is a product of Klein Constantia’s unique position on the Cape Peninsula. Winters here are moderate and summers relatively cooler than other regions.

"We label it as Shiraz, purists may prefer to call it Syrah because it has that elegance and slight peppery feel associated with the wines of the Northern Rhône," says Adam, who calls this a dangerously drinkable wine!

With the Shiraz’s deep rich ruby colour, savoury truffle notes and subtle wood spice, this is a wine that marries marvelously with Franck’s rare rack of lamb with roasted garlic and a well reduced jus.

Vin de Constance, an icon in its own right,
is a memorable wine for all seasons!

Vin de Constance 2001, Klein Constantia’s renowned wine, is exquisite served chilled with ripe figs gratinated in an almond sabayon with an orange wine and milk sorbet. A triumph of flavours. "The nose," says Adam, "is a heady mix of floral muscat and fresh citric notes, while the palate is a wonderful balance bringing in dried mangoes, apricots and honey with a long fresh finish."

THE FOODBARN
100% Passion * Handmade * Real Food
Noordhoek Farm Village, Village Lane, Noordhoek
Tel: 021 789 1390. Bookings for the restaurant is necessary.

The Foodbarn Deli is open daily from 08h00 - 17h00, where you can have breakfast, open sandwiches and enjoy a light lunch.
The Foodbarn Restaurant serves serious lunch every day from 12h00 and dinner from 19h00 every evening except Sunday and Monday.

info@thefoodbarn.co.za

www.thefoodbarn.co.za