THIS summer sees Bistrot Bizerca consolidating their new location in historic Heritage Square in the centre of Cape Town. With its vibey atmosphere, delectable cuisine and stylish interior, Bizerca is set to dazzle loyal locals and new patrons alike with gastronomic treats aplenty.
The newly expanded à la carte menu makes the most of chef-owner Laurent Deslandes’s classic French training and local sensibility, with dishes geared to seasonality and optimising flavours. “We are full for lunch and dinner, and with our new space that now can seat 100 people, we had to offer our patrons an expanded regular menu,” says co-owner and wife Cyrillia Deslandes. The menu still boasts the signature raw Norwegian salmon salad and Chalmar beef fillet; while desserts of apple tart, Granny Smith apple sorbet with Calvados and Valrhona chocolate fondant also remain. “There would be a riot if we took them off the menu!” Cyrillia enthuses.
Laurent adores cooking with interesting cuts of meat, offal and unusual meats, so diners will see rabbit, veal liver and veal shoulder along with Karoo lamb stew on the new menu. All these dishes are given a light, fresh twist for summer, for example the addition of zesty gremolata with the lamb stew and piquant spring onion mash served with braised veal. With the expanded set menu, Laurent has free reign to play with the specials of the day, always presented on a chalkboard. Along with new head chef Kyle Knight, who is Silwood-trained and has spent time working at the Mount Nelson Hotel and in the UK, Laurent plans daily specials according to what is fresh, in season, and bountifully beautiful – and what the weather looks like. “Ingredients like peas, white asparagus and artichokes are wonderful to work with,” he says passionately. Line fish is brought in daily, while meatier special dishes will get a fresh boost: think rabbit with greens and lemon, spring lamb with a light jus and vinaigrette. Summer fruits will be transformed into desserts of sorbet, patisseries, and even soups, while local “garagiste” cheeses make the perfect finalé to a meal. “I have fantastic suppliers,” Laurent says. “They bring me wonderful new produce daily.”
The collaboration between Laurent and Kyle is inspiring and exciting to watch. Laurent’s subtle spicing with Moroccan, Indian and Asian ingredients inspires Kyle in his new role. “I’ve brought in fresh herbs, and we work on how to create specials and new ideas of dishes around them,” Kyle adds enthusiastically. Cyrillia has even started going to the Epping markets outside Cape Town at 4am to get the freshest possible produce for her husband to work his magic on.
While the courtyard will remain a favourite spot to enjoy lunch in summer, the restaurant’s interior with its exposed brick walls and signature butterflies flitting about has had the addition of luxurious deep grey velvet curtains. These not only add to the opulent ambience inside but create a comfortable and cosy effect.
The kitchen at Bistrot Bizerca will continue serving a selection of cold dishes for after-work drinks or post-theatre goers looking for a light but quality bite. The oysters with Cape gooseberry dressing is particularly popular and carafes of quality local wines are very food friendly.
