This past weekend saw many Bastille Day Celebrations. Bastille Day is the French national holiday which is celebrated on 14 July each year. It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities are held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic.
In South Africa - French celebrations traditionally take place over the weekend closest to the 14th July and Cape Point Route was tasting cheese, wine and good food and in honour of the things that the French do best!
We have our own little piece of France on the Cape Point Route that is not limited to Bastille Celebrations, but a year round acknowledgement of the activity that the French do best (arguably but in our humble opinion!) - and that's FOOD!
The Foodbarn Restaurant and Deli at Noordhoek Farm Village has at its helm - Frenchman Franck Dangereux, and his partner Pete de Bruin with their talented team. There is always thre is something cooking at the Foodbarn and Franck and Pete look foward to spoiling you.
Franck does regular cooking demonstrations during winter. Get this all the demo's are FREE with your lunch/dinner booking. So Cape Point Route recommends booking now for Tuesday 20 July & Thursday 22 July @ 11h30 or Wednesday 21 July @18h30
Francks demo's for this week (ending 25 July 2010) are:
Potato and celeriac rosti with brie and peppered salad, and
Seared venison with shallot fondant and gooseberry cream, and
Cabbage and potato soup with chorizo
Winter Special 2010:
As always the Foodbarn runs an amazing winter Bistro menu which has to be one of the best bargains ever. For just R185pp you get a 3 course meal and a glass of wine!
Delicious new items on the restaurant menu
The increasingly popular "Andouillette" ... spicy pork belly with chitterlings sausage ... makes a welcome return
Franck has created a superb new dish with the Springbok that Danie (our biltong supplier at the Deli) is supplying us
Escargot will be back on the menu early next week
The Foodbarn Deli has also been hard at work ...
Chef Jos is luring people back with home-made soups made fresh every day
We are using all the Springbok that Danie delivers and will have a Venison Pie by the end of this week
Franck on radio:
Every weekday at around 2:55pm, catch Franck talking food on Cape Talk 567 ... some delicious recipes to cook at home in the evenings ... all recipes posted on the Foodbarn website each day
A cooking tip from Franck:
Microwave a lemon for 15 seconds before squeezing and double the juice you get !
We recommend reservations: Calle the Foodbarn on 021 789 1390 or email info@thefoodbarn.co.za
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