Pierneef à La Motte Restaurant – Winelands Cuisine at its Best

A visit to La Motte Estate in Franschhoek takes you way back in history. The Newspaper was honoured to dine at the Pierneef à La Motte Restaurant embraced by the presence of an extensive collection of one of South Africa’s greatest artists, Pierneef, to experience unique Cape Winelands Cuisine.
Pierneef’s artistic creativity became inspirational in naming the restaurant as well as set the tone going back in history in preparing traditional cuisine with a modern interpretation. Passionate about regional cuisine, CEO Hein Koegelenberg and his wife and owner of the estate Hanneli Rupert-Koegelenberg encouraged and supported Hetta van Deventer-Terblanche as the Culinary Manager in her research collecting historical recipes.
With the support of the Executive Chef, Michelle Theron, they were able to publish the Cape Winelands Cuisine Cookbook, introducing Old-Cape chefs’ “lost” recipes and “forgotten” knowledge. It is these unique food styles and diverse flavours inspired by centuries of cooking, spiced by influences from across the globe which adds to the quality served in the Pierneef à La Motte Restaurant.
La Motte has kept these traditions alive at their restaurant with the use of a seasonal menu, fresh vegetables and fruit from biologic garden, including the use of spices and herbs as well as cooking with wine, a creativity of the early Cape Cuisine being recreated today, for guests’ enjoyment.
The restaurant interior blends beautifully with the external surroundings. The fresh, natural look inside is embraced by tranquil gardens and majestic oak trees, the perfect setting for a gastronomic experience.
The elegant restaurant not only pays tribute to the great Artist with linoleum cuts as décor, chandeliers made from porcelain crockery, but also depicts family photos of the Rupert family.

Food Experience
La Motte Méthode Cap Classic attributed toward a perfect atmosphere for a dining experience.
The bread basket was filled with a selection of Olive Ciabatta, Mini baguette and ‘Ouma’ Bread – Huberte Rupert’s brown seed bread, made according to a recipe she discovered in 1960 on a packet of flour she bought at a bakery in Bird Street, Stellenbosch.
The dinner menu, including the Chef’s Menu with a selection of Family Classics, was just as tempting and inventive and differs from the usual, making it difficult to choose from dishes as the entire menu appeared appetizing. The delicious “Koningsbrood” or King’s Bread Soup, a traditional Cape bean soup served with ‘bitterballen’ and potbread, took me back in time to my own grandmother’s version.
The original soup recipe dating back to the 17th century in The Netherlands, was based on stock made from ‘hutspot’ as recorded by the Dutch pastor, Gilles D.J. Schotel.
The Cape Bokkom Salad was a not only a surprise, but a tasting sensation and also one of the family favourites. The salad was served with semi-dried tomatoes, dried apricots, quail eggs, toasted almonds, butternut croquant, wild garlic dressing, perfectly paired with a La Motte Pierneef Sauvignon Blanc. The Dutch inspired ‘1510’ curry-scented seafood dish is another favourite on the starter menu. The 2011 La Motte Chardonnay paired with this special seafood dish beautifully complements its complex, yet gentle flavour profile of the slow-cooked octopus, grilled squid, and steamed mussels.
It was difficult to imagine what would follow as a main dish after the delightful starter experience, and would have loved to taste each of these main dishes.
The slow-cooked New-Karoo lamb, a dish to die for, plated beautifully with potato dumpling, caramelised olive and balsamic jus, was well paired with La Motte Cabernet Sauvignon, not to mention the taste of the Pasture Pork Cassoulét served with spring greens, cannellini beans, farm salami, and paired with the recommended La Motte Syrah.
The menu selectively also caters for vegetarian dishes such as Textures of Cauliflower and Gluten-free quinoa and gem squash risotto.
While deciding on the desserts, we were treated with a pre-dessert mini chocolate mint milkshake. Mouth-watering desserts include a Chocolate Tasting with a feast of delectable chocolate treats paired with De Wetshof Edeloes dessert wine.
The most exciting moment of the evening was cracking the coconut dome of the Snow Egg dessert, and discover the truly theatrical dessert filled with textures of custard and meringue and a fragrant combination of rose and coconut, accompanied by the 2011 La Motte Méthode Cap Classique.
A perfect evening’s gastronomic experience ended on a high note with delicious Pierneef truffles.

Chef Michelle and The Chef’s Table
From a young age Michelle Theron was interested in the culinary art, admiring chefs such as Margot Janse, Clare Smythe and Elena Arzak.
After her culinary studies she worked at various restaurants in the Winelands and Cape Town and in 2010 joined the Pierneef à La Motte team to pursue her dream in becoming an Executive Chef.
The Chef’s Table is secluded from the restaurant area, giving patrons privacy while being entertained by the cooking activities in the kitchen.
Where else can guests plan and select their own fine-dine menu and wine-list with the assistance of the chef?
Chef Michelle, passionate about her love for food, creates gastronomic magic in the open kitchen, serving each dish beautifully paired with a hand-picked selection of La Motte Wines or from other estates, to the guests.
The Chef’s Table is available for up to 8 guests for lunch or dinner.
Reservations are recommended and can be made at 021 876 8800 or visit www.la-motte.com


more on thenewspaper.co.za