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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!
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“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."
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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.
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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."
See Klein
Constantia A Pearl Among Wines
on Showcook...
 
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."
See
Franck Dangereux's Recipes
on Showcook from his superb book Feast, Published
by Quivertree, available at selected bookshops and at The
Foodbarn.
(See Cook's Corner for more details).
  
THE
FOODBARN
100% Passion * Handmade * Real Food
Noordhoek Farm Village, Village Lane, Noordhoek
Tel: 021 789 1390. Open daily from 08h00 - 17h00 from Saturday to Tuesday;
08h00 - 16h00 and 19h00 - 21h30 for dinner on Wednesday, Thursday and
Friday.
info@thefoodbarn.co.za
www.thefoodbarn.co.za
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See
Simonsberg
Cheese On the Move
on Showcook.
A
SHOWCOOK.COM PRODUCTION
Photography by Franz Lauinger
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