The Foodbarn
After leaving a gig at nearby fine-dining restaurant La Colombe, chef Franck Dangereux set up his own much funkier, more casual eatery in a verdant farm setting. Here, beneath a humble thatched barn roof and among simply laid (and sometimes wobbly) tables, you’ll more likely encounter kids and dogs running around than pretentious diners. The food, however, is beyond top-notch—locally grown, seasonally based, passionately prepared, and artistically plated. Dishes like olive-Brie beignets served on a tian of avocado and tomato, spicy mussel fritters with chile-basil rice noodles, and herb-crusted rack of lamb in a cumin-infused jus, are transcendent. Foodbarn’s deli/bakery, under the same roof, stocks excellent take-home goodies, too, like an outstanding French pear and almond tart and three types of rye bread.
Insider Tip: Despite the casual drop-in feeling, you’ll want to book at least a week in advance for this very popular place.
As Featured In...
From Food & Wine, Oct 2009
“Chef Franck Dangereux cooks French-influenced cuisine and sometimes emerges from the kitchen in...” MORE>>
From the May 2008 Food & Wine Go List
Chef Franck Dangereux earned a following at La Colombe in Constantia, but now he has his own place: a Southern French restaurant and bakery in the seaside village of Noordhoek, 30 minutes from Cape Town. In an old wooden barn, Dangereux serves creative comfort food to the young, family-oriented residents of this beachy hamlet.
We loved: Grilled fish on a tapenade croûte with arugula and tomato salsa.
Last updated May 2008 lastArticle = 10/2009 and lastAward =
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