What an honour it was to be invited to a pop up restaurant where master chef Reuben Riffel cooked lunch at the studio of well known ceramicist David Walters. Exquisite food, served on designer dinnerware in the most amazing creative space, I felt like I had landed in a bit of heaven.
The lunch was a celebration that formed part of the festival in Franshhoek: Art in Clay, where local galleries are featuring ceramics made by the cream of South African ceramic artists during the month of October.
The menu for the lunch looked like this:
baby spinach salad, parmesan, truffle, yuzu and langoustine oil
franschhoek salmon trout pastrami, sourdough and wasabi creme fraiche
gazpacho with lemon olive oil
spring vegetables with orange reduction and hollandaise
miso glazed duck leg, toasted cashew cream, soy and honey glazed vegetables
vanilla bean panna cotta with kaleidoscope of fruit crisps, fruit puree and candied puff pastry tuiles
coffee & artisanal chocolate
Every mouthful was delectable, a celebration of flavour and texture that goes down as one of my most memorable meals this year.
What a privilege to chat to Reuben and David over this meal, sipping the Wolftrap Viognier / Chenin / Grenache blend and generally having a fabulous time.