Dish at Le Franschhoek Hotel & Spa and Blaauwklippen collaborates for another successful Wine Dinner

September saw the first Wine Dinner without Chef Scott Shepherd, but the team and newly appointed Sous Chef Emile Fortuin, who grew up in Groendal, Franschhoek were ready to rise to the challenge.


And raise they did. Having honed his craft at Relais & Châteaux, Le quartier Francais and Bread & Wine and then Reuben’s Restaurant, he eventually became executive chef at Reuben’s restaurant at the Robertson Small Hotel. He then went on to Tokara restaurant on Helshoogte pass. But still the yearning to learn more was there, and he moved to Vietnam working for Mia Resorts and the Sailing Club Group for 3 years, where he was the Group Executive chef. Now after all these many years he returns to his home town of Franschhoek and with is Asian inspiration he adds another dimension to the culinary team at Le Franschhoek

The teams from Blaauwklippen & Le Franschhoek certainly brought out the best elements of both the food and the wine. The most phenomenal pairing and a definite winner was the Cured Franschhoek Salmon Trout.



First Course

Franschhoek Spring Green Salad – Blaauwklippen Zinfandel Diva

Freshly steamed asparagus salad, almond gazpacho, chilli apple jelly, orange, poached sunflower seeds, apple chips and ginger lemongrass dressing


Second Course

Cured Franschhoek Salmon Trout – Blaauwklippen White Zinfandel

Zesty beetroot cured salmon trout, galbi suspension, watermelon sashimi, fennel noodles, lemongrass-pineapple gel and fennel air



Spring egg sphere


Third Course

Honey Glazed Duck – Blaauwklippen Zinfandel Cabriolet

Smoked Honey roasted glazed duck, chocolate paint, blueberry gastrique, carrot-cumin puree, sweet peas, shimeji mushrooms and berry foam


Fourth Course

Peppered Springbok – Blaauwklippen Red Zinfandel

Peppered crusted springbok loin, green pea-mint mousse, beetroot gel, translucent pear, kimchi cabbage and hibiscus jus


Fifth Course

Chocolate Landscape – Zinfandel Grappa

Smoked espresso Chocolate parfait, ginger scented chocolate gel, chocolate soil, apricot puree, rocket emulsion, candied ginger and chocolate tuille

For more information on the Dish at Le Franschhoek wine dinners please contact them on


TASTING ROOM / CELLAR / BISTRO+27 (0)21 880 0133

Blaauwklippen Vineyards, P.O. Box 54, Stellenbosch, 7599, South Africa

Sales / Marketing / Logistics
+27 (0)21 880 8653

Le Franschhoek Hotel & Spa


Le Franschhoek Hotel and Spa,
16 Minor road, Franschhoek, 7690
Phone: 021-876 8900


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