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Chef Glenn Ferus
Surrounded by the awe-inspiring scenery and majestic mountains of the Franschhoek valley, the historic Allée Bleue Estate invites visitors to share in its unique magic with excellent food paired to estate wines.

The Bistro Allée Bleue, with its signature blue décor and unrivalled view of the blue gum-lined estate entrance, beckons with a lovely and light new menu devised by head chef, Glenn Ferus.

Ferus, all fired up after completing a stint at the two Michelin star Schwarzer Adler restaurant in Germany’s Black Forest, combines sophisticated European influences with a penchant for Asian cooking techniques and ingredients. Franschhoek-reared duck, which he smokes and serves with a Cumberland sauce, Asian noodles and potato crunch, is one example of his refined style.

With plenty of global experience and a mandate to develop a dynamic food culture on the estate, Ferus is making full use of the wealth of gourmet ingredients on offer under the Allée Bleue banner, from fresh herbs to extra-virgin olive oil. The emphasis in all his dishes is on fresh produce with local provenance and an intensity of flavour. Plum sorbet, made from a surplus of fresh, estate-grown fruit, is the perfect foil for a creamy vanilla parfait with cinnamon crumble. A classic summer pudding, topped with Cointreau-spiked cream, is made with blueberries, blackberries and strawberries sourced from nearby farms.

But dreaming up delicious ways with fish is what this chef loves best. His carpaccio of salmon with Scottish scallops two ways – scallop tartare and seared scallop wrapped in beetroot – is summer on a plate. Grilled fish currently comes with a red wine shallot sauce, fresh asparagus, carrot puree and the crunch of croquette potatoes. When Franschhoek salmon trout is on the menu, chances are it will be home smoked and served as simply as possible.

And red-meat lovers will be pleased to know that the R99 steak special, including a prime cut of meat, choice of gourmet butters and a glass of Allée Bleue wine continues to be available and offers exceptional value for money.

Opposite Bistro Allée Bleue is the Gatehouse, combining a welcoming wine tasting venue with a stylish yet relaxed courtyard. Here, cheese platters, salads, gourmet burgers and flammkuchen (‘French pizza’ from Alsace) are the order of the day. Allée Bleue’s gardens – shady oak trees and vast lawns edged with lavender walks and masses of white roses - play host to picnics, concerts, and wedding celebrations. At night, they are transformed into a magical playground with creative lighting.

The estate is open seven days a week, from 08h00 to 17h30. For reservations at any of the venues call 021 874 1021.