French, SA fare put tastebuds in food heaven

[caption id="attachment_34400" align="alignright" width="300"] FRENCH FLAIR: The orange liqueur infused sabayan with a crusty crepe was the perfect end to a delightful meal[/caption]

FRENCH cuisine sitting side by side with South African fare while Ethiopian jazz played in the background might sound like a somewhat schizophrenic affair, but the Alliance Français pulled off their Week of Taste with aplomb – and delicious food to boot.

Held at the Summerstrand Hotel last week, the prestige dinner was about far more than just good food and cognac.

The four-handed dinner was designed and prepared by French chef Emeric Lepuil and South African counterpart, Johann Barnard.

Martell joined the affair providing guests with exquisite cognac.

The dinner started with Amuse Bouche – which means "something to please the mouth" and that it did.

Two dishes were served, a salmon over cucumber tower filled with chevre, capers, dill, shallots and onion crisps as the South African dish, and peas, olives, Parma ham and tarragon mousse the French fare.

Both were sublime but my favourite was the French dish – perhaps because it is something a little different to what we usually eat.

While eating, guests were entertained by French band Akale Wube, who interestingly happened upon the Ethiopian jazz genre and play it with soulful finesse.

Not satisfied with just providing good food and entertainment, the Alliance Francais took the opportunity to launch the Richmond Hill Music Festival – a festival they started in 2010.

Due to be held on June 21 this year the festival line-up will see 25 of Port Elizabeth's top performers, including DJ Spectrum, Ever High Dread, Voodoo Jazz, Soloflares, Sdudla and Ma Thousand, to name a few, take to the stage.

Apparently an international artist has also been secured but organisers are keeping the name tightly under wraps for now.

After the announcement of the festival the starters were served.

This was a wholly South African affair, and my favourite of the night. The three-way starter, which was beautifully plated, consisted of bobotie spring rolls with a citrus splash, Ostrich carpaccio with toasted pumpkin seeds, wild rocket, micro greens and a port wine reduction and a miniature bunny chow.

The bunny chow consisted of mos bolletjies filled with Cape Malay chicken prawn curry.

Let it not be said that South African chef's are not up to the task of creating food every bit as good as international chefs. This starter ranks up in the top 10 I have ever tasted.

The main course of red snapper, long pepper guacamole and a grapefruit and rooibos fish fumet emulsion with coconut milk was a little bit of a disappointment after the beautiful flavours and spiciness of the starter.

While the guacamole was tasty, the fish was under- seasoned and I noticed many a diner surreptitiously grabbing the salt and pepper shakers.

Dessert however, made up for the main with a South African malva pudding with a marula cream sauce and a French, orange liqueur infused sabayan with a crusty crepe lapped up by guests.

With fine food, great entertainment and the promise of a fantastic festival to come the event was a rollicking success.

The next time the Alliance Francais hosts a shindig I intend to be there – not only do they know good food they also know how to have fun in a relaxed and vibrant manner. - Angela Daniels