On Sundays Franschhoek wine estate Allée Bleue pays tribute to its owners’ German roots, by hosting a Bavarian Food Festival. Last Sunday I was invited by Allée Bleue GM Wolfgang Leyrer and PR consultants Ian and Lise Manley to taste the Bavarian delicacies with other bloggers and journalists, an Oktoberfest come early!
One drives towards the bottom end of the estate, past vineyards, oak trees, and the summer picnic area, to where the lunch buffet was set up in the Shiraz Room, which leads to two courtyards. We were lucky to have excellent weather, and could enjoy the winter sun outside. On a central table a selection of German cold meats (Aufschnitt) served as a starter, served on a Bavarian blue and white check tablecloth, with Bierschinken, Cervelatwurst, tomato salad, coleslaw, a radish salad, a potato salad (Kartoffelsalat), gherkins, pickled onions, German sweet mustard, and French Dijon mustard. A separate table with beautiful breads included Brezel, ryebread, Laugenstangen, Pumpernickel, and dark rolls. 
For the main course, the German staple food sausages, supplied by Raith Gourmet in Cape Town, are served: Weisswurst, Frankfurter, and Nürnberger Bratwurst. In addition, there was Leberkäse (cooked in a bread pan, with a mix of beef, pork, bacon and onions), Wiener Schnitzel, pork neck roast, rösti and Sauerkraut. Not only are Allée Bleue wines for sale by the glass or bottle, but they also offer Paulaner Weissbier and Lager. For dessert there was fruit salad and fresh cream, Apfelstrudel, pancakes with a rum and raisin sauce, as well as a board with South African cheeses, and an interesting looking Obatzda, a regional speciality I had not eaten previously, a mix of camembert, butter, cream cheese, onions, chives and beer!
German Stimmung was created by accordianist Stanislav Anguelov, and some recorded music. The new hostess Christiane ensured that all guests were well looked after, and Food & Beverage Manager Desmond Spangenberg, the recipient of three Sweet Service Awards, and his team kept the tables filled with food. For the children a jumping castle is great fun, and the grounds are safe for children to explore. 
Mr Leyrer showed us the impressive recently renovated Manor House. An historic house dating back to 1689, it was painstakingly repaired and renovated by Gundel and Emile Sogor with guidance from the South African Heritage Resources Agency. The interior was designed by the Sogors too, adding a unique mix of modern and historic Cape furniture, with massive armoires in the downstairs rooms. The Manor House has two suites, a bar, reception rooms and a hi-tech kitchen, and can be used for wedding groups, or for corporate meetings and conferences. Each room and the passages have paintings as well as paint effects done by the Sogors.
Ein Prosit, ein Prosit, der Gemütlichkeit! That’s what we experienced at a lovely relaxed and friendly Bavarian Sunday lunch, taking me back to my Heimatland!
Allée Bleue, R45, Franschhoek. Tel (021) 874-1886. www.alleebleue.com (The website only has a short description of the Bavarian Food Festival). Sunday lunch. At Shiraz Room until September, and outside Kendal Cottage from October. R145 per person.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
20
3070
27k
20
I am thinking of taking a vacation soon…..