At the moment we are busy preparing the upcoming culinary event ‘Ciel Bleu Meets’.. South Africa, taking place from 2 July till 13 July. Chef the Cuisine Margot Janse visited the Netherlands for the first introduction with the Ciel Bleu Restaurant. Noël Vanwittenbergh went to South Africa to select the most exclusive wines, which we will be served during this spectacular event.

During Easter, Janse and Kokmeijer had their first brainstorm session in The Ciel Bleu. As the evening progressed, with an aperitif in the lounge, dinner in the restaurant and desert at The Chefs Table, the details of the event were formulated. The menu will consist of six courses, three courses will be prepared by each chef.

After the details for the menu had been discussed, Vanwittenbergh was ready to prepare his trip to South Africa. Here he would commence his search for finding the best wines to complement the dishes Janse and Kokmeijer had devised. Janse organised a warm welcome for Vanwittenbergh in her restaurant ‘The Tasting Room’ in Fransch-hoek. They had a delightful lunch, seated in the most beautiful part of the restaurant with a breathtaking view of the garden. Vanwittenbergh enjoyed the peaceful environment, the food and the lovely wines.

The menu started with chilled pumpkin, watercress and pan-fried scallops served with Simonsig Kaapse Vonkel; a great combination. For entremets yellowfin tuna, an organic tomato - crab terrine and a sardine parfait was combined with a Steenberg Sauvignon Blanc Reserve, daring but tasteful. Chenin Blanc, Trafford 2007 was served together with a lasagne of wild mushroom and truffle. The combination of wine and mushrooms was perfect. The typical South African main dish ‘Wildebeest’ was served with a Morgenster from the year 2003. The intensity of the wine and the meat resulted in a good taste. A tomato sabayon and parmesan sorbet in combination with a Glenwood Chardonnay gave a sensual, creamy and lightly bitter effect. The dessert of warm citrus and bitter chocolate tart, combined with rooibos ice-cream and a Straw Wine 2006 was excellent. The citrus gave the dessert a nice acidity.

The rest of the week, Vanwittenbergh visited several wineries. In Graham Beck Winery he tasted sparkling wines like Blanc de Blanc. At Morgenster Winery he had wines specially known because they are often compared with Cheval Blanc from the year 2003. At Steenberg Winery, who serves a delicious Sauvignon Blanc, they had a good conversation about South African wines. South Africa invests more and more in the improvement of its wine yards and wine making techniques. The reputation of the South-African wine is getting better and better. At the moment South Africa is one of the most popular wine countries.

After a fantastic and informative week in South-Africa, all the wines that will be served during the culinary event have been selected and are ready to be served! Please have a little patience; soon we will give you a sneak preview of all the delights that we have in mind for you! On behalf of the Ciel Bleu-team.