Who says that lunch has to be predictable? Not living in the Cape that’s for sure. Well the group at Allée Bleue are doing just that – reminding us that trying something new is as good as a holiday. This time it’s a pop-up pizza and pasta offering that’s incredibly moreish…

Bacon, chorizo, parma ham & brie pizza topped with caramelized onions, dijon mustard & a red wine reduction (2)

Set against the majestic Franschhoek background, the estate itself is expansive and pretty. Just past the tasting room is the perfect dining nook for this pop-up. The tables are decked with wine glasses, crisp white linen and the staff are friendly and courteous. It’s exactly how you want to spend the afternoon with your family.

Head Chef Ian Laubsher together with Chef Craig Cormack

Head Chef Ian Laubsher together with Chef Craig Cormack

With the ‘back to basics’ approach, Head Chef Ian Laubsher together with Chef Craig Cormack have come up with some intriguing combinations that are unique and delicious. Using fresh herbs and produce from the farm, the menu is fun and forces you to take a risk. We went for the gourmet pizza experience where each one is a different taste journey. Try the braised lamb bobotie, toasted coconut and beef jus pizza. Or the bacon, chorizo, parma ham and brie one. Taste sensations!

 

One thing I absolutely loved was access to the Herb Trolley where I could pick leaves and herbs to complement my food. Of course each dish is also paired with one of the wines. If you haven’t done a tasting though I highly recommend it (Starlette Shiraz Rose recently won the 2014 Novare SA Terroir Wine Award). You’ll not only relish the food, wine, company, and service, but you’ll probably be tempted to return.

 

Taste for yourself:

Lunch 7 days a week until end September
info@alleebleue.com
021 874 1021

 

Fact
A pop-up kitchen is a short-term foodie offering and quite the trend these days.

Words: Claire Barnardo
Images: Supplied

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