So, here’s a lunch invitation that was hard to refuse;
“A lunch about sandstone vs granite with Bruwer, Franck and the mesmerizing wines of the Raats family”.
I hightailed it over the Ou Kaapse Weg to Noordhoek on a lovely sunny Friday.
It was Franck’s first Chefs Table under his newly constructed pergola, providing shade to everyone and allowing us all to share a long outdoor table, where the wine and conversation would soon flow.
How could you resist menu items with descriptions like “Wakame brioche toast with togorashi scallops, sea lettuce, sunflower sprouts, squid ink, chill & ginger sauce”.
This dish was to be paired with a Raats Family Chenin Blanc 2006 and Raats Family “Clos d’Alexandrie”.
I’ll sum the afternoon up in a few sentences; Superb food. Bruwer Raats spoke about his wines with passion and eloquence. Terroir, soil and rocks featured hugely. You could taste it all in the wines.
After a while the food, wine, speeches, conversations and general feeling of bonhomie merged into a sun dappled afternoon that seemed to end all too suddenly.
Here’s a pictorial record;
“A lunch about sandstone vs granite with Bruwer, Franck and the mesmerizing wines of the Raats family”.
I hightailed it over the Ou Kaapse Weg to Noordhoek on a lovely sunny Friday.
It was Franck’s first Chefs Table under his newly constructed pergola, providing shade to everyone and allowing us all to share a long outdoor table, where the wine and conversation would soon flow.
How could you resist menu items with descriptions like “Wakame brioche toast with togorashi scallops, sea lettuce, sunflower sprouts, squid ink, chill & ginger sauce”.
This dish was to be paired with a Raats Family Chenin Blanc 2006 and Raats Family “Clos d’Alexandrie”.
I’ll sum the afternoon up in a few sentences; Superb food. Bruwer Raats spoke about his wines with passion and eloquence. Terroir, soil and rocks featured hugely. You could taste it all in the wines.
After a while the food, wine, speeches, conversations and general feeling of bonhomie merged into a sun dappled afternoon that seemed to end all too suddenly.
Here’s a pictorial record;
Le menu.
A shady place for sunny people.
Risotto: truffels, aged Parmesan, Asiago, chervil, tarragon and charred Atlantic oysters. Paired with Raats Family Chenin Blanc 2009 and Raats Family Chenin Blanc 2012
Bruwer chats through his recent packaging upgrade - very smart.
Bruwer Raats and Franck Dangereux.
