Press - Monneaux Restaurant

Top 5 Dishes You Simply Have to Try at Monneaux Restaurant

Fri, 13 Dec 2024 00:00:00 +0200

Tucked away in the heart of Franschhoek, Monneaux Restaurant offers an experience that’s more than just a meal—it’s a celebration of creativity, flavour, and elegance. Known for taking fine dining to another level, Monneaux masterfully combines fresh, local ingredients with imaginative techniques. The result? A menu that’s as delicious as it is memorable.
With a deep respect for seasonality and sustainability, the restaurant crafts dishes that reflect the vibrant spirit of the Franschhoek Valley. Whether you’re a devoted foodie or someone who simply loves discovering extraordinary cuisine, here are the top five dishes you can’t leave Monneaux without trying.

1. Yellowtail Citrus Ceviche Starter

Indulge in the vibrant flavours of Monneaux Restaurant's Yellowtail Citrus Ceviche, a starter that showcases the perfect balance of zest and spice. This dish features delicately cured yellowtail complemented by the creamy richness of coconut milk and the subtle heat of bird’s eye chilli. A burst of freshness comes from coriander and garden mint, while capsicum puree and tomato oils add depth and colour to the plate. Finished with tangy lemon pearls for a playful citrus twist, this ceviche is a symphony of textures and flavours, setting the stage for an unforgettable dining experience.

Pairing Idea: Elevate your dining experience by pairing Monneaux Restaurant's Yellowtail Citrus Ceviche with the refined elegance of L’Ormarins Brut Classique. The crisp acidity and fine bubbles of this sparkling wine beautifully complement the citrusy brightness and creamy coconut milk in the dish, while its rounded finish balances the subtle heat from the bird's eye chilli. This finely structured Cap Classique enhances the delicate flavours of the yellowtail and the freshness of the coriander and mint, making it a perfect partner for this vibrant starter.

Why You’ll Love It: It’s a showcase of bold flavours and Monneaux’s artistic touch. This dish is light, vibrant, and a perfect way to start your meal.

Picture This: A colourful plate that feels like springtime on a canvas—bright garnishes, glistening yellowtail, and the elegance of edible flowers.

2. Elegant Mushroom Ravioli Starter

The Mushroom Ravioli starter at Monneaux Restaurant offers a satisfying combination of earthy and rich flavours. Delicate pasta is filled with a mushroom mixture and served with a sage-infused beurre noisette for a warm, nutty flavour. A chive velvet butter sauce adds a smooth, creamy element, while toasted almonds provide a hint of crunch. Roasted pumpkin, seasoned with garlic and thyme, rounds out the dish with a touch of sweetness, creating a balanced and flavourful appetizer.

Best Wine Match: Pair the Mushroom Ravioli at Monneaux Restaurant with GlenWood Chardonnay, a beautifully balanced wine with a creamy texture and vibrant acidity. The wine's rich, buttery notes complement the nutty richness of the sage beurre noisette, while its citrus and stone fruit undertones enhance the earthy flavours of the mushrooms. The crisp acidity cuts through the creamy chive butter sauce, bringing a refreshing balance to the dish. Subtle oak influences in the Chardonnay highlight the sweetness of the garlic-and-thyme-roasted pumpkin, creating a harmonious and memorable dining experience.

Why It Stands Out: This dish strikes a perfect balance between sophistication and heartiness. It’s refined without being fussy.

Visual Vibe: Imagine the cream sauce being poured over delicate pasta, the steam rising, and the roasted squash adding a burst of golden colour.

3. Squid Ink Pappardelle with Prawns

The Squid Ink Pappardelle & Prawn Pasta at Monneaux Restaurant is a bold and flavourful main course that highlights fresh, ocean-inspired ingredients. Tender squid ink pappardelle is paired with succulent prawns, all brought together in a rich, aromatic prawn bisque. Subtle heat from green chilli adds a lively kick, while saffron lends its signature golden hue and delicate flavour. Perfectly balanced, this pasta is a delightful choice for those seeking a unique and satisfying seafood-inspired main course.

Pair With: The Lynx Wines Viognier, with its floral notes, ripe stone fruit flavours, and crisp, dry finish, makes an excellent pairing for the Squid Ink Pappardelle & Prawn Pasta. The wine’s vibrant fruit profile complements the sweetness of the prawns, while its subtle oak enhances the richness of the prawn bisque. The Viognier's light acidity balances the saffron and green chili in the dish, and its delicate floral notes add an extra layer of complexity.

Why You’ll Remember It: The bold combination of flavours and that striking visual contrast make this dish truly unforgettable.

How It Looks: The dark, glossy pasta against the vibrant bisque and bright herbs creates a plate you’ll want to photograph before diving in.

4. Perfectly Seared Beef Ribeye

The Beef Ribeye at Monneaux Restaurant is a rich and flavourful main dish that promises a satisfying dining experience. The perfectly cooked ribeye is paired with a classic roasted garlic pomme anna, adding a layer of indulgent richness and crispy texture. A cardamom-infused carrot puree brings a touch of warmth and subtle spice, while a mushroom and shallot jus ties the dish together with earthy depth. This combination of bold flavours and luxurious textures makes the Beef Ribeye a standout choice for those craving a hearty and sophisticated meal.

Wine Pairing: The Mont André Father & Son Shiraz, crafted by Franschhoek Country House, is a standout pairing for the Beef Ribeye at Monneaux Restaurant. With its supple tannins and spicy notes of vibrant red fruits, this wine enhances the rich flavours of the perfectly cooked ribeye. The wine’s subtle spice complements the warmth of the cardamom carrot puree, while its red fruit notes beautifully balance the earthy mushroom and shallot jus. As a wine produced by Franschhoek Country House, this pairing offers an authentic local touch, showcasing the region's exceptional winemaking talent and adding an extra layer of sophistication to the meal.

What Makes It Special: It’s a classic done the Monneaux way—elevated, indulgent, and deeply satisfying.

Picture It: The charred crust of the ribeye, the vibrant orange purée, and the delicate layers of the potato terrine—every element tells its own story.

5. French Dark Chocolate Tart

Monneaux Restaurant’s French Dark Chocolate Tart is a decadent dessert that promises to satisfy any chocolate lover. The rich, velvety dark chocolate filling is perfectly set in a delicate, buttery tart shell, offering a luxurious balance of bitterness and sweetness. Accompanied by macerated berries, the tartness of the fruit provides a refreshing contrast to the richness of the chocolate. A smooth chocolate crèmeux adds an extra layer of indulgence, while Valrhona chocolate pearls bring a delightful crunch and an elegant touch of refinement. This dessert is a sumptuous finish to a memorable meal.

Wine Suggestion: The Alleé Bleue Blue Owl Pinotage from Franschhoek is a wonderful match for the French Dark Chocolate Tart. With its ripe, dark fruit flavours and a hint of chocolate, this wine complements the deep richness of the dark chocolate filling. The wine’s smooth, velvety texture enhances the creamy chocolate crèmeux, while the fruitiness of the Blue Owl beautifully balances the tartness of the macerated berries. The subtle chocolate notes in the wine elevate the dessert’s indulgent flavours, creating a harmonious pairing that leaves a lasting, luxurious finish.

Why It’s Unmissable: This tart is a masterclass in balance—rich yet refreshing, indulgent yet light. It’s the perfect way to end your meal on a high note.

A Sweet Scene: Think glossy ganache, jewel-toned berries, and sorbet melting just enough to make you grab your spoon.

Dining at Monneaux Restaurant

Dining at Monneaux is a memorable experience that goes beyond just the meal. Located within the serene Franschhoek Country House & Villas, the restaurant combines comfort with sophistication. Guests can enjoy a meal in the elegantly styled indoor space or step outside to the picturesque courtyard, where lush gardens set a tranquil scene. Every element of the setting is carefully considered to complement the exceptional dining experience.

Monneaux’s commitment to sustainability and seasonality shines through in every dish. Their philosophy celebrates local ingredients and the vibrant culinary heritage of the Franschhoek Valley, creating plates that are fresh, thoughtful, and generous.

Why You Should Visit

Monneaux Restaurant isn’t just a place to eat—it’s where flavours, creativity, and hospitality come together to create something extraordinary. From inventive dishes to a curated selection of wines, this culinary gem offers a taste of the best Franschhoek has to offer.

Ready to experience it for yourself? Book your table now and get ready to savour every bite.

Rave review for Monneaux Restaurant

Mon, 30 Jan 2023 00:00:00 +0200

The team from Cape Town – The Most Beautiful City in the World recently visited Franschhoek Country House & Villas and dinned at Monneaux Restaurant. Michal Méchant’s review had this to say about the experience:

While I was down in #CapeTown at the beginning of last month, I had the pleasure of #dining at the amazing Monneaux Restaurant, located in the heart of #Franschhoek.

I sampled a few items on their #menu. If you're a lover of #finedining, it is the place to go!
They offer #sustainable meals as they source some of the herbs, fruit and veg from their very own garden. If not from their garden it is locally sourced - which means freshness, creativity, and generosity on every plate, without compromising on technique or elegance! The setting is so beautiful with the fountains, you would think you were in a quaint southern European city!

As you'll see in the photo's it was a #feast for the eyes and stomach! As a pre starter I was persuaded to try the smorgasbord - which was absolutely amazing! From there my starter was the silky organic vegetable pappardelle, and once all of that settled I moved to mains. My choice was the dry aged and grilled ribeye - it was to die for! For dessert I sampled the baked cream cheese & ivoire chocolate mousse...one literally rolled out the place!

So, if you are looking for an amazing fine dining experience to see 2023 in, definitely swing by Franschhoek and experience #MonneauxRestaurant ...you won't be disappointed!

Mushroom ravioli recipe

Fri, 20 May 2022 00:00:00 +0200

INGREDIENTS

Ravioli Filling:

· 500g variety of mushrooms

· One-eighth of an onion

· 1,5 cloves of garlic

· 17g chives

· 7g thyme

· 17g parmesan cheese

· 35ml fresh cream

· Pinch of salt

Pasta Dough:

· 184g white bread flour

· 3 egg yolks

· 2g salt

· 4g olive oil

METHOD

Ravioli Filling:

· Finely chop the dry ingredients

· Fry in a pan on medium heat and add thyme

· Once the mushroom moisture is out, add the cream and parmesan cheese

· Once the cheese is melted, add the chives, and take it off the heat

Pasta Dough:

· Place flour and salt in a mixing bowl and add the eggs

· Add olive oil and mix dough until the lumps are out

· Wrap the dough and rest in the fridge for an hour

Making Ravioli:

· Roll out the dough on your pasta machine (pasta should be a consistency of soft to medium thickness)

· Use medium size cutter to press out circles

· Place 5g of ravioli filling in the centre of the circle

· Close, press edges, fold edges over and close (in a tortellini shape)

Boil the ravioli in hot water until the dough is soft. Mix cream, parmesan cheese, chives and salt to taste in a pan on medium heat and place the ravioli in the pan to coat and cook for 2 minutes.

*Plate ravioli with sauce on a plate and serve with parmesan shavings.

The Monneaux Bubbles

Fri, 05 Nov 2021 00:00:00 +0200

Ingredients for Cocktail:

Double shot Roku Gin ( or Gin available- preferably floral and fruity)
2x double shots orange juice

Champagne or Cap Classique (Brut)
A splash of sugar syrup ( make at the home recipe below)

Ingredients for Sugar Syrup:

1 x Cup water

1- 2 cups sugar (White or Brown)

Bring the water to a boil. Dissolve the sugar in the boiling water, stirring constantly.

Once the sugar is dissolved completely, reduce the heat, cover, and allow to simmer for about 5 to 10 minutes (the more sugar, the less simmering time).

Remove the pan from the heat. Allow to cool completely and thicken, then bottle. Use in your favourite drink recipes. Store any excess in the fridge.

*Fill up the champagne glass with a bubbly of your choice ( Brut Option) and garnish with fresh basil & rosemary*

Monneaux's Spicy Chicken Wings

Thu, 08 Jul 2021 00:00:00 +0200

Chicken “brine”

Ingredients:

1kg chicken wings
1L amasi or plain yogurt
1 clove grated garlic
1 knob or 5cm grated ginger
Handful roughly chopped coriander
1 tbsp paprika
Salt & pepper

Method:

Mix everything together and marinate the chicken wings overnight in the brine

Spicy sauce

Ingredients:

2 tbsp Korean chilli paste or 2 red chilli’s
3 tbsp brown sugar
2 cups soya sauce
15 cm grated ginger
2 cloves grated garlic
3 spring onions roughly chopped
1 cup mirin or Worcestershire sauce

Method:

Blend everything together

Assemble

Coat the wings in flour and fry until crisp and golden brown
Cook the chicken in the spicy sauce on high heat for 3 minutes

Garnish with fresh coriander, and serve with kimchi or mayonnaise

*It's perfect for a starter or main meal portion*

Almond Chocolate Torte From The Monneaux Kitchen

Fri, 19 Feb 2021 00:00:00 +0200

VANILLA MERINGUE:

Ingredients:
• 50 g egg whites
• 50 g icing sugar
• 50 g caster sugar
• ¼ tsp vanilla paste

Method:
• Preheat oven to 90°C
• Mix sugars
• Add quarter of the sugar mix to the egg whites and vanilla paste and whip until stiff
• Gradually add the rest of the sugar and whip until stiff and glossy
• Either pipe/smear on baking paper/silicone mat
• Bakein 90°C oven for max 2 hours until meringues are dry

ALMOND TORTE

Ingredients:
• 300 g dark chocolate
• 150 g butter
• 6 whole eggs
• 100 g caster sugar
• ½ cup flaked almonds

Method:
• Preheat oven to 160°C
• Melt chocolate and butter together
• Whip eggs and sugar until pale and triple in volume
• Fold in chocolate to egg mixture
• Pour in baking tin and sprinkle on raw nuts
• Bake for 50-60 minutes

Serve with cookies, fresh cream or ice cream and fresh berries.

Food & Home: Monneaux, Franschhoek Country House and Villas

Tue, 25 Aug 2020 00:00:00 +0200

Monneaux Restaurant in the Franschhoek Wine Valley certainly has no shortage of history. Over the past two decades it’s been ranked among the best restaurants in the country, and seen the likes of Richard Carstens and Reuben Riffel head up the pass.

But in the past few years, it has quietly slipped off the region’s culinary radar; popular with guests at the adjoining Franschhoek Country House & Villas, but often overlooked by hungry patrons in search of dinner.

That’s all changed now, with an injection of new energy in the shape of Calvin Metior, who took over as executive chef in November 2019.

There’s a quiet intensity about Calvin, a man who takes his craft seriously and speaks about each dish with unbridled passion. Need further proof?

His arms are inked with his favourite ingredients, from a butcher’s cut chart to carrots, mushrooms and a globe artichoke. “It’s one of my favourite vegetables,” he explains and, pointing at his left elbow with a grin, adds: “There’s an octopus coming soon.”

Born and raised in Durban, Calvin studied at the city’s International Hotel School, working a three-year internship at Quarters Hotel on Durban’s Florida Road. Upon graduating, he relocated to London, where his first role was in the kitchens of Hix Oyster & Chop House, close to the city’s historic Smithfield Market.

Mark Hix is one of Britain’s most celebrated chefs and restaurateurs, and would become a major influence on Calvin’s cooking. “That’s where it started – my love for what you put on a plate, for simplicity,” Calvin shares.

“Mark’s whole concept is to have no more than three ingredients on a plate. Only locally sourced, only British, only of the season. Working for him really brought me into the world of loving produce.”

Wanting to add the finesse of fine dining to his appreciation of produce, Calvin moved to Plateau restaurant, known for its contemporary French dining, followed by a stint at the Michelin-starred seafood-focused Angler.

Returning to South Africa, Calvin settled at La Motte Wine Estate as sous chef for Eric Bulpitt. But when Jean-Pierre Snyman, owner of Monneaux Restaurant and Franschhoek Country House & Villas, offered him the chance to lead his own kitchen, Calvin needed no convincing.

“Jean-Pierre wanted someone to come in and reinvent Monneaux, to make it their own. It was an open canvas, and that’s exactly what I was looking for,” he reveals.

Calvin’s menu is defined by a sense of what he calls natural minimalism, creative simplicity that pays homage to the ingredients. The young chef takes provenance seriously, for when there’s simplicity on the plate the ingredients have to shine.

Much of Calvin’s fresh produce comes from the highly regarded Mason Farming in Stellenbosch, which supplies the kitchen with everything, from edible flowers to organic vegetables.

And despite the accomplished technique on the plate, Calvin is also adamant about going back to basics. “There are three things you’ll always find in my kitchen: salt, sugar and vinegar. There is a process behind everything on the plate. We pickle, we brine, we salt. Nothing comes out of a packet.”

Across the menu, Calvin’s hand is evident in almost every element. Fish is cured on-site. Harissa paste for the carrots is made from scratch, as is the mustard for the beef tartare. Charcuterie? Ham? Jams? Everything is made in-house, with an increasing amount of fresh produce coming from the herb and vegetable gardens planted around Monneaux and amid the small vineyards surrounding the adjoining Franschhoek Country House & Villas.

An enchanting getaway run by the Snyman family since 1998, it began life as a small bed-and-breakfast, but the purchase of a neighbouring property in 2006 and the addition of deluxe rooms and villa suites has since seen it evolve into a charming boutique hotel. “The idea was to bring an intimate village feel to the space,” says Jean-Pierre, whose family also own and operate Shumbalala Game Lodge in the Thornybush Reserve.

Of the 26 rooms and suites – all but two have private balconies – the highlights are the villa suites. There’s a strong Provençal feel here, with opulent decor reminiscent of a French château. The 12 suites are gathered around a lush garden of roses, lavender and rosemary, with a pair of sparkling swimming pools set between the gardens and a small vineyard.

While Franschhoek Country House & Villas has grown into a sought-after winelands getaway, “we really want Monneaux to be known as a culinary destination on its own, and we have great faith that Calvin is going to make a name for himself here,” Jean-Pierre affirms.

But Calvin seems less concerned about awards and reputation than creating a memorable culinary experience, with a menu structured for flexibility and discovery. For those simply dropping in for a glass of wine or local craft beer, the selection of snacks – think chicken liver parfait or a platter of house-cured charcuterie – are perfectly pitched to whet the appetite.

The small plates are larger, starter-sized portions, and showcase the creativity in the kitchen. The aged beef tartare is an absolute standout, and has rapidly become a signature of the new energy at Monneaux. The secret lies in coal from the large outdoor smoker, which is infused into oil that is used to create a dressing and smoked mayonnaise for the tartare. The end result is remarkable – a dish with all the smoky richness of grilled meat in a hand-chopped tartare, which has never been near a flame.

“Every time a guest orders it, they can’t stop talking about the dish, asking us how we made it,” Calvin smiles. “We’re working hard to establish Monneaux as a destination that’s all about the food, where every dish will have a story about it on the plate. We want to make diners inquisitive about the food, and I love going out to speak to guests. It’s great to be asked about the dishes, about how we created them.”

Calvin’s also a dab hand at seafood, and the skipjack is another memorable stop on the small plates. “I call it poor man’s tuna, and it’s also such an underutilised fish,” Calvin says. “When I got to Monneaux, I started playing around with it in the kitchen, and it’s fantastic to cook with.” At Monneaux, it arrives as tartare packed with Asian flavours, thanks to a zingy lime dressing, avocado, wasabi and pickled daikon.

Main courses allow Calvin even more space for creativity, all while turning the culinary gaze on the produce taking centre stage. The hay-smoked Oak Valley beef short rib is certainly worth discovering.

After four hours in the garden smoker, it’s slow-braised in beer from the Hey Joe Brewing Company down the road.

Plated with fermented carrot and a burnt onion paste, it’s a plate packed with umami. “There’s no sauce at all with this plate. It’s glazed very heavily, but the carrot purée acts almost like ketchup for the beef,” explains Calvin.

There’s also the duck breast, free range of course, that is crusted with deep-fried quinoa and chopped pistachios, then glazed with apple syrup, honey and Sherry vinegar. Each forkful delivers a textured flavour bomb of succulent meat. Superb.

While there’s no shortage of finesse, there’s equally a sense of tradition and comfort on the plate; familiar flavors and food memories reinvented with a contemporary twist. A perfect example is the apple tarte Tatin for dessert, with Pink Lady apples slow-cooked in a syrup of butter, sugar, star anise, and cinnamon.

With the restaurant packed one languid late summer’s evening, it’s clear each and every table is enjoying themselves immensely, but perhaps not as much as Calvin himself, who is reveling in both leading a kitchen and training up a brigade of eager young chefs. “It’s about enjoying ourselves in the kitchen while showing people what we can create,” he enthuses. “I love being a leader in the kitchen and helping my chefs to grow and build together. This is the role I’ve always wanted.”

Lunch at Monneaux Restaurant

Tue, 25 Aug 2020 00:00:00 +0200

"Before I set eyes on any food my very first impression of Monneaux came from the restaurant staff. I was blown away at their friendliness and seamless service.

The menu is divided into four parts. Snacks, small plates, mains and desserts. I love this concept as it lends itself to sharing and therefore being able to try many different things which is of course the biggest win.

We started off with the buttermilk fried chicken wings which were served with homemade mayo and some insanely delicious kimchi. With that we indulged in the chicken liver parfait served with chutney and flawlessly toasted brioche. The texture of the parfait was sublime. Extremely creamy and luxurious. It reminded me of foie gras on toast and there was not a morsel left. The chicken wings were juicy and crunchy and the kimchi was a refreshing bite in between the richness..."

Read Bianca's full review here.

Exciting New Horizons at Monneaux Restaurant

Tue, 25 Aug 2020 00:00:00 +0200

"I always get excited when I am immediately bowled over by the food of an up-and-coming young chef. It’s a prelude to a career that I know I am going to follow and that is undoubtedly going to result in even more amazing food in the future, as chefs always grow and evolve. This was the experience recently when tasting the new menu by new head chef, Calvin Metior, at Monneaux restaurant in Franschhoek..."

Read the full feature here.

FCH featured in Issue 48 of CRUSH Magazine

Tue, 17 Feb 2015 00:00:00 +0200

9 Lives: Dine with Frecnh Flair at Monneaux

Tue, 13 Jan 2015 00:00:00 +0200

One of my favourite spots in the Cape Winelands is Franschhoek. It’s just a 45 minute drive from Cape Town, and neighbours the popular student town, Stellenbosch, but Franschhoek has managed to maintain it’s small town character – drawing visitors in with quaint coffee shops, eateries, fine dining restaurants, chocolateries, galleries and various shops lining it’s roads, all tucked between the mountain ranges, stretches of vineyards and rolling pastures with horses grazing lazily. It’s the perfect spot for a quick weekend getaway when Cape Town shows off her finest weather.

READ THE FULL STORY ON 9.LIVES.CO.ZA

Wine.co.za - Staying in Franschhoek

Wed, 12 Nov 2014 00:00:00 +0200

View The Full Gallery in Wine.co.za

Batonage.com - The Place We Stay

Wed, 29 Oct 2014 00:00:00 +0200