Top chefs at the Winter Sculpture Fair

Top chefs at the Winter Sculpture Fair

Top chefs at the Winter Sculpture Fair

Posted by Artlogic on 14 Apr 2015

We’re extremely proud to welcome acclaimed chef Chris Erasmus to this year’s Winter Sculpture Fair. Known for his talents at the helm of Pierneef à La Motte, Chris is creating sustainable local comfort food at his restaurant Foliage in Franschhoek.

Described by Chris as “Franschhoek terroir cooking”, the Foliage menu changes daily depending on the ingredients Chris and his team find in the surrounding forests and hills. Incorporating what grows wild on the land, Chris’ menu elevates ‘forest-to-plate’ cooking, taking inspiration from what is seasonally growing and what is foraged on the day. Foraged ingredients include the unconventional, such as acorns, young pine needles and wild mushrooms. “We also grow a lot of food ourselves, in conjunction with our daily foraging excursions,” adds Chris.

IMG_0776Visitors to this year’s Winter Sculpture Fair are set to have their taste buds thrilled as Chris brings foraged Franschhoek flavours to Johannesburg. The week prior to the fair, Chris will gather ingredients from forests around Franschhoek, drying and dehydrating foraged flavours and transporting the Franschhoek forest floor to Joburg for the weekend. .

Despite some unconventional ingredients, visitors to the fair can expect Chris’ brand of hearty, exceptional comfort food, with bold flavours and simple components, to match the Highveld’s cooler winter weather.

On the menu is a forest floor braised beef brisket, wild watercress pomme puree, poplar bolete mousse and lactic onions. And for the vegetarians, organic potato and cauliflower butter curry, lentil and burnt barley, and wild malva naan bread.

Tickets are limited and available online only, so click here to book now and avoid disappointment.

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