H|H Food & Wine

Gabrieskloof: Sharing Sundays & French Farm Style Feasts

Gabrieskloof: Sharing Sundays & French Farm Style Feasts | HOSPITALITY HEDONIST -SOUTH AFRICAN TRAVEL | FASHION | LIFESTYLE image 5

The colder months for me mean, meandering to small dorpiesred wine that boasts the skills of local wine makers and of course fierce fire places and family style food that is generously passed around the table.

Seeing the vines slowly change from green to hues of burnt sunsets as Autumn shows its face.

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This to me is exactly what the restaurant at Gabrielskloof had in mind when creating Sharing Sundays this time last year. Still staying to true to the darling menu format of yesteryears now is a more simplistic sense a homage to family styled classics with a French flair.

Sharing Sundays is about shareable cuisine in the nostalgic tone of a traditional family feast.

Embracing his inner Francophile this season, Chef Frans Groenewald has “gone French”, and specifically: French Farmstyle.

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Think cooking that is wholesome and bounteous; rich and saucy; flavourful and colourful; opulent and infinitely gratifying – this is comfort food done magnifique. It is food to be enjoyed together.

“This is about companionship awakened by delicious food; its more about sharing a meal rather than merely sharing food,” says Frans. “The kitchen delivers simple, slow cooked family dishes served on large platters where everyone helps themselves.”

There will be moules marinière and rillettes; duck à l’orange and coq au vin; cassoulet, crème brûlée, tarte tartin, crêpes suzette and much, much more.

Who knows?

You may even catch a glimpse of Chef Frans belting out La Marseillaise as he galvanises the orchestra of his kitchen in this banquet of brilliance.

The liveliness has also spread beyond the weekend menu, too. The regular week-day offering is to get a tasty winter coat, featuring an epic twist to the conventional pie-of-the-day.

Turning the art of pie-making on its head and vigorously vying for the title of Pie-oneer of the Overberg, Chef Frans’s crusty marvels will break the mould with a flavour fusion of classic fillings from tomato bredie and curry to stroganoff and potjiekos.

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The winter offering, including ‘Frans goes French on Sundays’ and his wickedly decadent pies, will run from May to the end of August.

The week-day winter menu is priced at R210 per person for two courses or R250 per person for three

The Sharing Sundays banquet menu is available at only R300 per person.

  Early bookings are essential as space fills up rapidly.

 

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