Magical French Food At The Foodbarn

As anybody who has read 'Travels With Back Chat' will have realised,  Eugene and I are pretty passionate about food.  We have eaten in many parts of the world and have come to think of French food as our spiritual home.

So it is with great joy that we have become regular patrons of The Foodbarn' at Noordhoek.   Franck Dangereux is the maestro who creates the magical meals.  Originally at La Colombe, now at The Foodbarn, he is cooking for everyman and still maintaining the standards of a michelin star restaurant but without all the michelin hype.

One can eat from a bistro menu, which allows 3 courses, or from the A La Carte menu.  Both are seasonal and change often depending on the availability of fresh produce.   Have you ever seen a Frenchman or a Frenchwoman choose fresh produce?  Only the very best will do and don't rush them, it is a very serious and painstaking business. 

The Foodbarn Bakery & Deli

The Foodbarn Deli started in a corner of the Foodbarn Restaurant in Noordhoek Farm Village.   We all loved the cakes and the croissants, the pastries and the pies that emerged hot and steaming from the kitchen. There were all sorts of other wonderful treats to buy and buy we did.  It became part of the Foodbarn experience to wander over to the deli during the course of a meal and scrutinise the day's offerings.  The waiters knew where to find us when our food arrived at our tables.    In 2008, the deli moved across the village green into new premises with shiny bright kitchens and shelves groaning with produce.
 

Franck and Pete, as ever, pooled their talents in the creation of this incarnation of the deli and bakery.  The food remains Franck's domain.  Everything that is cooked or baked originates from him and is subject to the maestro's purist's eye and unshakable standards of perfection.  Pete, a passionate ideas man, handles all things commercial, from the administration to the marketing and the accounting.  Not least of all are his formidable people skills.  He is a genial and welcoming host who enjoys the company of his guests, many of whom are now like old friends.

Café Max - Boutique Bistro

Nestled high above Green Point in the historic De Waterkant, is the enchanting boutique bistro, Café Max.   Situated in a building that once belonged to Lord Charles Somerset, it now reflects the personality of the owner Anna Ridgewell and her passion for fine food and beautiful, calm almost Zen-like surroundings.

Anna is every inch an experienced professional chef .  Originally from Zimbabwe, she graduated from the Silwood School of Cookery.  She was chef at 'And Beyond's'  Ngala and Kwandwe Game Reserves in the Eastern Cape and then she opened and ran a five star guest house in Grahamstown at No.7 Worcester Road.  Life took her on to Cape Town and Café Maxim where she was the Executive Chef from inception five years ago.  In 2009, she became the owner, shortened the name to Café Max, and realised a life long dream to create an eatery that would marry the concepts of fine dining with the ease of a village bistro.

The decor at Café Max is gentle and soothing.   The walls, a soft shade of grey, are decorated with hand painted pink cherry blossoms.  White tables and black, white and grey chairs on a black and white tiled floor  evoke a French feel.  Silver candelabra and replica Art Deco mirrors complete the effect.  In good weather, one can eat alfresco on a lavender lined terrace.

Originally, Cafe Maxim served Poulaine bread flown in from Paris.  When Café Max was born, Anna, with the aid of  Kneads Bakery, adapted the concept into a locally produced bread.  They worked for days on the formula and today she will defy you to tell the difference.  Tartines, slices of their signature bread, flash toasted and served with toppings, is an important feature of the menu.  There is a bakery above the restaurant where all the boulangerie , crusty baguettes, delicious croissants, corn rolls, and Chelsea buns are baked on site and served oven fresh.

Breakfast at Café Max is special and best of all, it is served all day.  You can enjoy Eggs Benedict, traditional poached eggs with a divine Champagne Hollandaise sauce; delicious fluffy scrambled eggs with crispy bacon and of course, the wonderfully priced Sunshine Breakfast with 2 eggs, bacon, tomato, mushrooms and baked beans and toast.   My special favourite is the Tartine aux Champignons.  This is a selection of mushrooms, wholegrain mustard, cream and chives on the signature bread   Eugene loves the stack of flapjacks served with honey and berries in season.