100% passion. This, my friends, is the foodie god's honest truth. Franck Dangereux lives and breathes his chosen craft. A modern day cooking alchemist, his eyes dance with the quiet amusement of someone who is happy and secure in his environment. This reflects in the world around him which is The Foodbarn.
A warm and welcoming bistro in Noordhoek Farm Village, The Foodbarn is unpretentious and light, with smooth French tunes oozing in the background.
Live cooking demonstration
I arrived at 11h30 for Franck’s new addition to his menu. A food demonstration by the man himself for an hour, before you tuck into the new winter menu, or the à la carte, the choice is yours.
We were poised and ready with our pens and papers, but he quickly disarmed us all by being friendly and cool, with a twist of sexy. He informed us between his sizzling and saucing, with a twinkle, that ‘chillis make you horny. No, really, they do!’
He whipped up three dishes in an hour with homemade stock to boot. It makes me feel queezy with guilt for ever using the dreaded cube. ‘Don’t warryee,’ he frenched, and made us all feel better by admitting to using them himself, at some point in his life. Phew.
The smells were quite torturous and my tummy was gnawing itself and begging for a taste. Soon the hour was up and we were all presented with a spoon to try the plates. Amazing, and hard not to go in for another bite, I think the lady waiting on my left would have gouged my eyes out.
I settled down after the fun for the three course winter menu. Veal’s trotters to start. Quite delicious and contrary to what some alarmed people might think, not a trotter in sight. Just a delicate parcel of flavour on top of grated and creamed celeriac with a kick-ass reduction sauce.
A shot glass of drinking sorbet was then placed in front of me, green apple and Calvados. A nice surprise. It was light and fresh and made me smile.
Next I chose the home smoked salmon with fondant potatoes. Beautiful and unique. The whole dish was gratinated and quite rich, but the portion size was perfect.
I was sure that dessert would be too much, but I very nearly managed to finish every drop of a chocolate and almond log with homemade ice-cream. I really couldn’t stop myself.
The service staff are professional and friendly without being irritating. And they left me in blissfull peace whilst I ate my food. I hate it when they act as if you’re about to choke and need immediate assistance, asking you at every turn, ‘are you alright?’
The only unfortunate downer was the rather curt and unsmiling manageress. I think I got one smile out of her, and that was after much bearing of my own teeth to try and warm her up.
So my foodie kin, do take your family and friends. There is also a kiddie’s menu with, amongst other things, REAL tomato sauce, and Franck welcomes the little ones. Oh la la. How cool is that?
Love and chillis,