South
Africa, Franschhoek, November 2013; “IN the kitchen, we talk about root to
flower eating,” says Chef Ryan Shell with an excited twinkle in his eye.
“Vegetables are such a fantastic way to showcase what’s in season,” he adds.
“I’m eating more and more vegetarian these days,” Ryan enthuses.
With
the new vegetable garden at Haute Cabrière estate, Ryan is spoiled for seasonal
choice. “We create our dishes around the fantastic produce from the ground:
whether it’s asparagus, baby fennel, turnips, salads, beetroot or pea shoots,”
he says. Take, for example, the smoked ricotta ravioli, which, like all dishes
at Haute Cabrière, can be enjoyed as a starter or a main course, which is
served with textures of beetroot: there are roasted cubes, pickles pieces,
crispy leaves and a purée of this earthy bright vegetable on the plate,
highlighting the smoky creaminess of the ricotta perfectly.
Vegetarian
options at the restaurant are also expertly paired with the estate’s Pierre
Jourdan and Haute Cabrière range of wines and Cap Classiques. Ryan emphasises
that vegetarian dishes are not
merely a meaty dish with the protein removed. “The vegetarian dishes have
fantastic integrity, they are wholesome and utterly delicious.”
Camembert
mousse with confit baby tomatoes, so sweet they can almost be called a treat,
is tangy and fresh, while smoked aubergine with pinot noir and pecorino gnocchi
is richly delicious. Dishes are artfully plated, ingredients treated with
obvious technical proficiency, and refinement brought to a homemade aesthetic.
The
kitchen revels in these homemade products, from breads to preserves. A dessert
special of passion fruit mousse, meringue, lavender jelly, passion fruit curd
and raspberry sorbet is a taste explosion of fresh, fruity decadence, while the
assiette of strawberry celebrates this favourite summer fruit with a Swiss
roll, champagne tartlet, caramel panna cotta and deep-fried ice cream all
infused with strawberry flavours.
With
Ryan’s emphasis on creating an authentic Haute Cabrière dining experience for
vegetarians, he not only showcases his versatility but a commitment to embracing
a global reality.
Haute
Cabrière’s Tasting Room and Restaurant are both situated on Franschhoek Pass
(Lambrecht Street), Franschhoek. The 6-course
Vegetarian tasting menu is available for dinner at R595.
Haute Cabrière Cellar
Restaurant is open for lunch from 12 noon to 3pm
Tuesday to Sunday; and dinner from 7pm to 9pm Tuesday to Saturday. For
reservations and enquiries: Email reservations@cabriere.co.za or call 021 876 8500.
For
press assistance contact Ian and Lise Manley of Manley Communications on 0861
MANLEY (626 539), email to lise@publicity.co.za
or visit the Press Room of Manley
Communications at www.manleycommunications.co.za
ENDS/