Chef Dennis says that he wants his food to be honest, without gimmicks. Every element on the plate is to add flavour to the dish. The plate and the produce should speak for themselves, said Chef Dennis. Pasta is freshly made daily. Duck is cured for 24 hours. Pork belly is slow-braised with white wine and chopped vegetables. Coq au Vin is prepared over two days. Produce is fresh from the estate gardens. Chef Dennis wants the Haute Cabriére food offering to be ‘consistent, generous, and worth returning for’. ‘I want to take the essence of home-style cooking and elevate it to restaurant level’, added Chef Dennis.
A 3-course (R345) and a 6-course (R465) Tasting Menu is offered, reflecting the wine and food offering of Haute Cabriére. The pairings were decided on by Chef Dennis and Cellar Master Takuan von Arnim. The Tasting Menus will be different to the a la carte menu, and will evolve constantly.
The a la carte menu has evolved into a more Bistro-style. It offers sirloin steak cooked sous vide, pan-seared, and topped with anchovy butter and Béarnaise sauce; as well as slow-braised pork belly served on mushroom ragout with crispy white bean croquette. The Terrace Menu offers Bistro fare, offering cheeses, charcuterie, homemade burgers, and salad niçoise.
Chef Dennis trained at the Queen’s Hotel in Oudtshoorn, followed by stints in kitchens on the Garden Route and the Eastern Cape.
Haute Cabriére, Franschhoek Pass, Franschhoek. Tel (021) 876-3688. www.cabriere.co.za Twitter: @HauteCabriere Tuesday – Saturday Lunch and Dinner; Sunday lunch.
Chris von Ulmenstein, WhaleTales Blog: www.whalecottage.com/blog Tel 082 55 11 323 Twitter:@WhaleCottage Facebook: click here