Bistro Allée Bleues new approach to winter dining

Stylish and contemporary with crisp blue decor, the bistro-style restaurant is set in a beautiful, restored Cape Dutch building at the entrance to the Allée Bleue estate in the heart of the Cape winelands. Within striking distance of Franschhoek, Stellenbosch and Paarl, it is the perfect meeting place for any occasion.

Overlooking an avenue of majestic blue gum trees - the inspiration for the estate's name - Bistro Allée Bleue is a clever choice for breakfast before a tour of the region's wine farms or for a leisurely lunch matched to award-winning wines from the historic estate's own cellars.

Service is warm and inviting, and the atmosphere is relaxed. On fine days, a table on the terrace is the ideal spot to enjoy an espresso or to relax with a glass of wine. Children are welcomed too with an outdoor play area and a kid-friendly menu.

Adding inspiration and energy in the kitchen is dynamic new chef Dane Newton (ex Chamonix restaurant, Franschhoek), who is very excited about the wealth of local produce and gourmet ingredients at his fingertips. The Allée Bleue estate produces its own extra-virgin olive oil from cold-pressed mission olives. With an intense, peppery and fruity flavour, it is delicious in salads, dressings and pasta dishes. The estate also grows a wide variety of fresh herbs commercially. Rocket, watercress, basil, coriander, lemongrass, parsley, rosemary, and thyme are just a few of the many herbs picked daily and used creatively in Newton's kitchen. Using micro greens from a neighbouring farm and herbs and olives from Allée Bleue, the bistro's salads are truly ‘homegrown'.

Says Newton: "Fresh, seasonal ingredients are very important as a starting point in any kitchen. About 70% of our produce is sourced from the winelands region. In my cooking, I like to keep things fresh, clean and simple with as much emphasis on flavour as possible. To be successful at this, you need to have respect for who you, what you do, and for the people with whom you work. I tell my staff to treat all ingredients with the same degree of respect - a fresh carrot is just as important as a prized truffle. The one shouldn't be elevated above the other."

On the current winter menu, winning combinations include duck confit served with a mustard sauce, braised red cabbage and Lyonnaise potatoes; snails baked with a vignerons butter; and mussels cooked in a creamy saffron and chenin blanc sauce.

For a fresh take on ‘fish of the day', there is a Cape salmon burger - fresh linefish sandwiched between potato rosti served with mange tout and crispy bacon in a creamy white wine sauce.

For the less hungry, there are gourmet sandwiches on freshly baked wholewheat bread with tempting toppings such as gorgonzola, pear, rocket and walnut; or smoked chicken, sundried tomatoes and chilli mayo.

A concise winelist showcases the Allée Bleue range of wines, which are all available by the glass at cellar-door prices, together with a few select wines from the Franschhoek region.

Bistro Allée Bleue is open seven days a week from 08h00 to 17h30. For a romantic evening out, enquire about the Bistro's candle lit evenings calendar. For reservations call (27) (21) 874 1886 or email . For further information on Allée Bleue wine estate visit www.alleebleue.com.