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Pierneef À La Motte Restaurant. We Have Pleasure in Hosting You and Sharing with You Our Restaurant’S Association with One of South Africa’S Greatest Artists

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Pierneef À La Motte Restaurant. We Have Pleasure in Hosting You and Sharing with You Our Restaurant’S Association with One of South Africa’S Greatest Artists Pierneef and his daughterg Marita, c. 1929 Welcome to Pierneef à La Motte Restaurant. We have pleasure in hosting you and sharing with you our restaurant’s association with one of South Africa’s greatest artists. We at La Motte have a great admiration for the creativity of Jacob Hendrik Pierneef (1886 – 1957), as witnessed by the extensive collection of Pierneef art owned by La Motte and, as a tribute to him, the depiction of his linoleum cuts on the labels of our premium wine range. We also pay homage to our friend Marita, Pierneef’s daughter, who entrusted her father’s heritage to us. Pierneef’s creativity in portraying the beauty of the South African landscape and architecture has served as a model for this restaurant’s creativity in offering cuisine inspired by centuries of variations in cooking – a unique presentation known as Cape Winelands Cuisine. Thank you for visiting La Motte and, in particular, Pierneef à La Motte Restaurant. We trust that you will have pleasant memories of your visit and look forward to welcoming you back again soon. Hein & Hanneli Koegelenberg A taste of Cape Winelands Cuisine Dishes served in Pierneef à La Motte restaurant have come a long way. They are based on recipes used and modified in the Cape Winelands over more than three cen- turies and the emphasis in our restaurant is on the first and oldest recipes brought to the Cape by European settlers during the seventeenth century. The Cape Winelands, also known as the Boland, include the traditional wine-produc- ing regions of the Cape, namely Constantia, Stellenbosch, Paarl, Wellington, Worces- ter and Tulbagh. Cape Winelands Cuisine was established when Jan van Riebeeck, at the command of the Dutch East India Company, founded a halfway station at the Cape in 1652, to supply fresh victuals to ships passing the southern tip of Africa. Europeans who joined Van Riebeeck, most of whom were Dutch, German-speaking, Flemish and French, established a cuisine that was rich in European as well as Middle and Far East herbs and spices, similar to that of their overseas contemporaries. Many of the French Hu- guenots who came to the Cape, were established on farms such as La Motte in Olif- antshoek (later renamed Franschhoek) and also introduced a wealth of recipes to Cape cooking. Chefs at the Cape had to improvise and adapt their recipes in accordance with avail- able ingredients, which set the table for creativity in our local cuisine. New trends in cooking did not reach the Cape and many of the older European customs were retained here. Eventually, there was a need for change, such as scaling down on ex- travagance in recipes, but the Cape’s chefs continued cooking liberally with spices at a time when spicy cooking was being scaled down in Europe. The modern-day tendency of using sweet with salt and sweet-and-sour combinations in dishes is an inheritance from ancient cooking that, through Old-Cape cooking, found its way here. In developing the half-way station, Van Riebeeck and his people not only introduced a new style of cooking, but also established a wealth of plantations originating from all over the world. The Company’s garden, founded by Van Riebeeck, boasted an abundant variety of fruit, vegetables, herbs, spices and nuts. Because meat was scarce initially, Cape chefs concentrated on vegetable dishes and, in so doing, developed a unique Cape-style cooking at an early stage. Edibles from the veld were also gathered and planted, to be prepared according to traditional European recipes. Through the centuries, all the different cultures that make up the colourful South African nation, made a contribution, big or small, to the further shaping of Cape Winelands Cuisine. Originating form the Old-Cape chefs’ “lost” recipes and “forgot- ten” knowledge, from collections of favourite and family recipes, from all the crazes, cultures, flavours and fancies from which the enjoyment of food emanated at the southern tip of Africa, a wealth of ideas has been gathered, all of which represent ex- traordinary ingredients of the regional cooking served in our restaurant. In La Motte’s Cape Winelands Cuisine, as was customary among the Old-Cape chefs, the use of spices and herbs is vital, as well as cooking with wine, fresh vegetables and fruit in season – creativity of the early Cape being recreated today, for your enjoyment in Pierneef à La Motte restaurant. Bon appétit! Starters Soup of the day 52 King’s bread soup 75 Recommended wine: La Motte Millennium™ Double-baked mature Cheddar soufflé 84 golden, candy-striped and baby beetroot salad, beetroot cured salmon trout, horseradish and lemon vinaigrette Recommended wine: La Motte Chardonnay – Franschhoek single vineyard La Motte organic garden vegetable and home-grown leaf salad 52 | 75 fynbos and citrus dressing (V) Recommended wine: La Motte Sauvignon Blanc Cape bokkom salad 52 | 75 semi-dried tomatoes, dried apricots, quail’s eggs, almonds and wild garlic dressing (Vegetarian option available without bokkom) Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown) Organic pig’s sult, pickled La Motte garden vegetables 70 wasbossie honey and mustard “cream”, grilled olive ciabatta Recommended wine: La Motte Pierneef Shiraz•Viognier Hot-smoked bologna sausage 84 pan-fried apple wedges, toasted buttered brioche, Peppadew pickle Recommended wine: La Motte Pierneef Shiraz•Viognier Mains FISH Franschhoek salmon trout terrine 130 avocado and lime purée, prickly pear and shellfi sh vinaigrette (Served at room temperature) Recommended wine: La Motte Chardonnay – Franschhoek single vineyard Pan-fried line fish 125 thyme, pumpkin and mussel risotto, raspberry velouté Recommended wine: La Motte Sauvignon Blanc CHICKEN AND MEAT Sorrel, almond and garlic crown-roasted chicken breast 120 warmoes, pulses, caramelised onion and mushroom ragout, thyme and olive oil pan juices Recommended wine: La Motte Cabernet Sauvignon/Millennium™ Apple, ginger and quince braised warthog shank 95 baby onions, dried pears, smoked potato lardons, black pudding fritters Recommended wine: La Motte Shiraz Grilled beef steak, chips and salad 145 Recommended wine: La Motte Cabernet Sauvignon Spiced Karoo lamb frikkadelle 110 pomegranate, sorrel pomme purée, garden vegetable chips Recommended wine: La Motte Pierneef Shiraz•Viognier Mains VEGETARIAN Roasted garlic and sweet-corn risotto 95 mushroom cream cheese Recommended wine: La Motte Chardonnay – Franschhoek single vineyard Tomato consommé, basil and goat’s cheese tortellini 95 crispy raw vegetables Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown) La Motte local cheese and signature bread platter 135 Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown) Side dishes La Motte herb garden leaves salad 25 Shiraz chips 25 Autumn vegetables 25 Dessert Caramelised banana, peanut butter mousse 55 cocoa wafer, salted caramel ice Recommended wine: De Wetshof Edeloes Apple and mint parfait 65 ginger custard, olive oil biscuit, milk tart ice-cream Recommended wine: Klein Constantia Vin de Constance Bitter sweet chocolate fondant 65 white chocolate and cardamom velouté, Turkish delight ice-cream, crystalised rose petals Recommended wine: De Wetshof Edeloes Trio of South African brandy desserts 65 Recommended wine: Tokara 5 year old potstill brandy Whipped Camembert 75 honey-roasted autumn fruit Recommended wine: La Motte Cabernet Sauvignon Cape Winelands Cuisine * For further information and recipes consult the Cape Winelands Cuisine cookery book. 1. ALMOND Almond trees were planted by Jan van Riebeeck at the Cape and proliferated in vast numbers throughout the new Cape Colony. Almonds were an important part of the Old-Cape diet and used not only in sweets and desserts, but were also pickled and used in stews and salads. *CWC p132, 139, 214, 220 2. BOKKOM Bokkom is a Dutch word used during the seventeenth century to refer to smoked as well as dried herring. Fish with the head, stomach and scales intact were stacked in layers with salt in-between and left for 24 hours, whereafter they were hung up to dry out. Various fi sh species, of which harder (mullet) was the most popular, were dried in this way. Jan van Riebeeck’s granddaughter wrote to her mother in Batavia in 1710 and mentioned that she prepared bokkoms with parsley butter. She was probably referring to half-dried bokkoms that were lightly pan-fried. *CWC p64 3. BOLOGNA/BOULOGNE SAUSAGE Bologna or Boulogne sausage was one of the favourite sausages prepared at the Cape and many recipes containing it are documented in old recipe manuscripts and cookbooks. It usually contained equal quantities of bacon, fat, lean beef, pork and suet, spices and sweet herbs. The ingredients were all minced together, before placing the minced mixture into an intestine and cooking. After cooking it could be smoked in the same way as ham. *CWC p20 4. BASIL AND SWEET-CORN RISOTTO Originally this was and Old-Cape recipe for basil and sweet-corn soup. We adapted the recipe and incorporated it in our risotto dish. *CWC p40 5. CAMELINE JUS A spiced sauce thickened with bread, so popular during the Middle Ages that it could be purchased ready-made from hawkers peddling their wares in fourteenth-century Paris. The Dutch would have been very familiar with this sauce when they arrived at the Cape and we can assume that it was frequently served as an accompaniment to meat dishes. *CWC p122 6. DRIED APRICOT The French Huguenots were responsible for planting large numbers of apricot trees at the Cape – in such abundance that, towards the end of the eighteenth century, apricots were called the fruit of the “kolonie” (colony). In an age before modern technology and preserving methods were available, fruit such as apricots were dried to keep for later use. *CWC p111 7. ENGELENKOS In times gone by, a woman’s worth in the kitchen was highly valued.
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