Described by Chris as “Franschhoek terroir cooking”, the Foliage menu changes daily depending on the ingredients Chris and his team find in the surrounding forests and hills. Incorporating what grows wild on the land, Chris’ menu elevates ‘forest-to-plate’ cooking, taking inspiration from what is seasonally growing and what is foraged on the day. Foraged ingredients include the unconventional, like acorns, young pine needles and wild mushrooms. “We also grow a lot of food ourselves, in conjunction with our daily foraging excursions.”
The week prior to the Fair, Chris will gather ingredients from forests around Franschhoek, drying and dehydrating them. On the menu is a forest floor braised beef brisket, wild watercress pomme puree, poplar bolete mousse and lactic onions. And for the vegetarians, organic potato and cauliflower butter curry, lentil and burnt barley, and wild malva naan bread.
Other restaurants flying up from Franschhoek for the weekend are Boschendal, Paulina’s, Café des Arts, Le Franschhoek, Holden Manz, Maison, Bread & Wine, Dutch East and Grande Provence, while Fromages de France, The Bacon of the Month Club, and Huguenot Fine Chocolates will be serving their signature wares to add to your picnic experience.
The Fair will take place on the weekend of 9-10 May, from 10am-5pm at the Nirox Sculpture Park. Tickets are limited and available online only, so click here to book now and avoid disappointment.