Picture a quaint historic cottage surrounded by lavender fields in the heart of the Franschhoek Valley. Now, add the charm of a South African family table featuring exceptional seasonal food and wine, guided by South Africa’s very first Michelin-starred chef, Jan-Hendrik van der Westhuizen and you have a gastronomic adventure that is on another level.
JAN Franschhoek, situated in La Motte’s historic Veepos building, beautifully blends South African family traditions. The cottage was built at around 1712 and is probably the oldest building on the La Motte property. Everything found in the cottage is still in its original. Experience a culinary journey that transforms traditions, familiar flavours and local ingredients into a modern global cuisine context. Carefully sourced and prepared, the dishes are complemented by the estate’s award-winning wines and presented with captivating flair.
The journey begins at La Motte’s Manor House where a tree-lined driveway sets a picturesque scene. The air buzzes with excitement as you’re welcomed with a glass of La Motte Cap Classique 2019, a delightful blend of Chardonnay and Pinot Noir grapes, boasting notes of citrus and brioche, fine bubbles and a refreshing palate. We also indulged in the culinary symphony with bites of divine Biltong Lamingtons. These delectable treats added a layer of sublime flavour to the experience, perfectly complementing the sparkling sophistication of the Cap Classique, and of course sets the excitement!
We were chauffeured in a vintage blue and white Volkswagen kombi, a nostalgic ride that added a touch of whimsy to the experience. The kombi gracefully took us to the Veepos cottage, situated beneath the expansive branches of a large tree. The surrounding landscape unfolds with the majestic mountains at the back, creating a breathtaking backdrop that enhances the scenic beauty.
The ambiance at JAN Franschhoek is as inviting as its menu. The restaurant provides an elegant and intimate setting for guests. The décor mirrors Jan Hendrik’s attention to detail, with a harmonious fusion of sophistication and warmth. As part of the experience, a hand-wash ritual awaits you, accompanied by a non-alcoholic welcome spritzer infused with apple and lemon, designed to awaken the palate for the culinary journey ahead.
Stretching the full length of the room, a majestic table catches the eye, adorned with fine glasware and crockery. Pristine white napkins, each monogrammed with the elegant initials JH, added a touch of sophistication. Against the wall, another table boasts an abundant spread of nuts, fruits and cheeses. The room exudes a warm and inviting atmosphere, enhanced by the gentle flicker of a small fire in the hearth, imparting cosy comfort to the surroundings.
As you look up you’ll find a low reed ceiling adorned with a delightful assortment of dried flowers and herbs. They dangle in a rustic dance of colours and scents, adding a charming touch to the ambiance. At the center of the long table, candlestick holders emanate a soft glow, casting an intimate light across the space for an elegant and warm atmosphere.
The menu at JAN Franschhoek is a reflection of Chef Jan Hendrik’s culinary journey, with each dish telling a story. Drawing inspiration from his South African roots and his experiences in France, the menu showcases a creative and thoughtful approach to cooking. One highlight of the JAN experience is the emphasis on locally sourced, seasonal ingredients. Chef Jan Hendrik’s commitment to sustainability and supporting local farmers adds a distinct South African touch. The wine list at JAN Franschhoek complements the culinary offerings, featuring a curated selection of South African wines that pair seamlessly with the diverse flavours on the menu.
FIRST COURSE
We began our culinary journey with a trio of bite-sized treats, each boasting its own distinct flavour profile. The Pampoen tertjie, resembling a radiant golden flower, captivated with its rosette crafted from saffron-infused pancake batter enveloping a heavenly pumpkin filling. The Trout and Nasturtium Vetkoek, filled with fynbos hollandaise and trout mousse topped with roe, was almost too pretty to eat. Drawing inspiration from the lavender fields surrounding the cottage, the Goat’s Cheesecake infused sprigs of lavender into its creamy texture, accentuated by locally sourced fig preserve and zesty lemon. Presented in a charming gold-rimmed mug embellished with delicate flowers and the initials JH, it exuded elegance and rustic charm.
To accompany these delights, we savoured La Motte Vin de Joie 2022, a Provence-style Rosé made from Grenache, Mourvédre, Shiraz and Cinsault. Its delicate salmon pink hue, tinged with hints of onion skin, teased the senses.
The delicate flavours of the Pampoen tertjie were beautifully complemented by the wine’s refreshing acidity, enhancing the subtle sweetness of the pumpkin and saffron. The Trout and Nasturtium Vetkoek found harmony with the wine, as its vibrant notes of fruit and floral undertones danced elegantly alongside the rich flavours of trout and fynbos hollandaise. The Goat’s Cheesecake, with its creamy texture and delicate lavender infusion, found a perfect match in the rosé. The wine’s nuanced aromas of melon, grapefruit and nectarine elevated the cheesecake’s flavours, while its refreshing acidity cleansed the palate, preparing it for the next delightful bite.
SECOND COURSE
Our culinary journey continued with a Tomato Gazpacho, a refreshing and flavourful dish that evoked the essence of summer. Its vibrant taste was like a burst of sunshine in every spoonful. This delightful creation with the Pierneef Collection Sauvignon Blanc 2022.
Hailing from the vineyards of Elim and Elgin, this Sauvignon Blanc offers a bouquet of citrus and passion fruit aromas that marries with the gazpacho’s fresh and zesty flavours. On the palate, the wine reveals an elegant character, culminating in a finish reminiscent of minerals, which further enhances the gazpacho’s refreshing qualities.
This Sauvignon Blanc forms part of La Motte’s premium wine collection, which is a tribute to South African artist Jacob Hendrik Pierneef (1886 – 1957). Just as Pierneef captured the beauty of the South African landscape in his art, this wine captured the essence of its terroir, enriching the experience with its vibrant personality and refined taste.
THIRD COURSE
Our next culinary adventure was the epitome of elegance, featuring a dish showcasing Perlemoen, Spanspek and Amasi, all artfully presented in a single glass. This was paired with the elegant wooded La Motte Chardonnay 2022.
The fruity aromas of nectarine and citrus blossom, accompanied by subtle hints of cashew nut and baked bread, complemented the delicate flavours of the dish. With each bite, the wine’s wooded character added depth and complexity to the experience, enhancing the richness of the Perlemoen and the subtle sweetness of the Spanspek, while the creamy texture of the Amasi found harmony with the wine’s juicy and polished palate.
FOURTH COURSE
The culinary journey took on an Alice In Wonderland-like enchantment, where every bite revealed a delightful surprise. Ribbons of Frozen Apple, adorned with delicate shavings of Tête De Moine, nestled in a velvety Kaiing Velouté alongside plump Mussels, and accompanied by freshly baked Mosbolletjies with their sweet bun and subtle hints of aniseed. Each element of this extraordinary dish contributed to a symphony of flavours and was thoughtfully paired with Jan White 2022.
Produced and bottled by Zevenwacht, this wine is a blend of Chenin, Chardonnay, Viognier and Roussanne, offering a complex and elegant profile that perfectly complements the dish. Mandarin, white nectarine and apricot aromas mingle with floral spice notes on the nose, while subtle oak undertones add depth. On the palate, the wine’s bright acidity accentuates the crispness of the Frozen Apple and balances the richness of the velvety Kaiing Velouté.
FIFTH COURSE
What is more nostalgic than Kook Kos? It’s a quintessential South African tradition, especially on lazy Sunday afternoons, where the entire family gathers around the table, sharing laughter, telling stories and of course, eating delicious food in abundance. Imagine succulent, fall-off-the-bone Lamb Shank paired with a creamy Koring-en-groenboontjie risotto, Soetpapat-en-Pistachio and crispy potatoes, all accompanied with Saffron and Sultana Pickled Onions, Beetroot and Hibiscus Pickle and Spiced Butternut and Fynbos Pickle, each dish stealing the spotlight to create a feast fit for a king.
To elevate this culinary experience, the Pierneef Collection Syrah Viognier 2018 was paired with this course. Made from Syrah with a hint of Viognier, this wine perfectly complements the robust flavours of the food. Its intense red flower perfume and subtle aniseed spice awaken the senses, enhancing the rich aroma of the dishes. As you take a sip, you’ll discover velvety notes of mulberry fruit and savoury leather dancing on your palate, perfectly paired with the hearty lamb and creamy risotto. With its medium body and fine tannins, this wine adds a lively presence ensuring that every bite creates fond memories of family and food come together.
SIXTH COURSE
All roads lead to cheese they say. It’s a cherished indulgence that excites the palate and ignites the senses. Picture a table dressed with a selection of artisanal cheeses, ranging from the velvety Belnori Phantom Forest and Nguni Camembert to the bold flavours of Dalewood Lanquedoc and Langbaken Karoo Blue. Accompanied by an array of freshly baked bread, crunchy nuts, ripe fruits and decadent jams and preserves, this cheese course was paired with Jan Red 2019.
A delicious red blend made from Shiraz, Grenache and Mourvèdre. Its enticing aroma, reminiscent of plum, blackberry and sage, sets the stage for a sensory journey like no other. With each sip, you’ll discover a symphony of flavours, from the vibrant notes of cranberry and pepper spice to the luscious undertones of juicy red fruit. Subtle hints of oak added a layer of complexity for a harmonious pairing.
SEVENTH COURSE
No meal is truly complete without dessert, and what a treat it was! We indulged in Potpourri en Ingelegte Vrugte (preserved fruit), a delightful creation as pretty as a summer delight on a plate. To accompany this exquisite dessert, we were treated to the Rickety Bridge Noble Late Harvest 2023.
This wine proved to be the perfect pairing, with its rich and ripe notes of apricot and peach skins, accented by hints of litchi on the nose. Its honeyed aromas and flavours of white peach enveloped the palate, creating a luxurious and indulgent experience. The full, rich palate of tropical fruit in the wine complemented the sweetness and complexity of the dessert, enhancing each bite with a burst of flavour. Truly, a match made in culinary heaven.
EIGHTH COURSE
Our journey concluded with Moerkoffie, freshly brewed over the open fire and melt-in-your-mouth Mignardises to delight the palate and ending off a wonderful experience on a high note.
Visitors to Franschhoek seeking a culinary adventure marked by creativity, sophistication and flair. The storytelling through food make it a must-visit destination for gastronomy enthusiasts exploring the vibrant culinary scene of South Africa. JAN Franschhoek is not just a dining experience, it is a celebration of the artistry and diversity of cuisine, masterfully curated in one of the most charming corners of Cape Town.
Visit JAN Franschhoek for more information and reservations.
Email: jan.franschhoek@la-motte.co.za
Tel: +27 (0)21 876 9115
Categories: JAN Franschhoek