In the middle of a Cape Town winter our Bailliage celebrated the French “Fête nationale” on July 14th known around the world as Bastille Day.

The Green Orchid Restaurant in the Vida Nova Retreat Hotel situated in the locally known “Republic of Hout Bay” was the location.

The evening began by introducing our guests to Lillet (Ed: the French aperitif since 1873) and tonic kindly sponsored by Pernod Ricard.

Mademoiselle Simone Kretzschmar, our Vice-Chargée de Presse, welcomed guests in French before everyone stood for the playing of the La Marseillaise.

Our French inspired menu was presented by Chef Delayn Lewies, a culinary virtuoso hailing from Cape Town. His journey has taken him on a global adventure, infusing his cuisine with a rich tapestry of flavours and techniques acquired from fine kitchens around the world.

Drawing upon traditional methods, Chef Delayn skilfully blends contemporary techniques with the time-honoured flavours of Cape Malay cuisine.

Live, traditional French accordion music was played through the evening adding to the atmosphere.

Cathy and Peter Roeloffze, owners of Hout Bay Vineyards, kindly sponsored the wines for our evening. Peter introduced them giving interesting comparison facts between French and South African wineries.

The site of Hout Bay Vineyards is particularly challenged by the very steep terrain. However, it makes a wonderful ‘Black Swan’ fortified style ruby wine which was served with the delicious locally produced bûche de chèvre (lit. goat’s cheese log).

During the evening our newly appointed Bailli Délégué, Llewellyn Buckley-Marais, presented new member Karin de Villers with a Parisienne inspired cookery book for her excellent French influenced appearance.

Our memorable dinner was concluded when Vice-Échanson Riaan Renke gave the traditional “santé du chef” accolade and presented certificates to all the excellent staff members.

Simone Kretzschmar
Vice-Chargée de Presse