Review: Camphors at Vergelegen

The Proposition

Blue-chip Cape estate, spectacular setting, wondrous gardens, superb wines, textbooks of history. Now that is either the most fantastic foundation for a restaurant, or a list of nerve-wracking expectations.*

The Experience

Possibly the only quibble at a recent lunch was the service which lacked the high level of attention to the floor which I’ve experienced in the past, but then again, it was a busy lunch, with many tourists in the house. As for the rest, this account could begin and end with a simple exhortation for you to visit, or revisit, soonest.

A “Summer Harvest” menu offered four courses (with three to four options to choose from for each course), and a “Tour” (degustation) menu with ten courses. Optional wine pairings are available for each. For a while now, Camphors has presented the menus with the innovation of dishes being “graded” according to their flavour and texture “weight”.  Those listed closest to the left margin are “light and delicate”, and each indent to the right describes a move towards the “full and rich”. Here’s what it looked like on a recent visit:

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Remembering Paul Bocuse

From our January 2018 newsletter:

Legendary French chef Paul Bocuse passed away in January this year. He was known as one of the first chefs to move away from traditional French “cuisine classique” to the lighter, more modernised “nouvelle cuisine” (a term supposedly first used by a journalist to describe the meal Bocuse and others prepared for the maiden flight of the Concorde airliner in 1969). He also founded the Bocuse d’Or (often described as the culinary version of the Olympics) in 1987, which remains the most prestigious gastronomic contest in the world. (His private life famously included one wife, two long-term mistresses, and a tattoo of a rooster on his left arm.)


 More than 1500 of the world’s top chefs attended Bocuse’s funeral in Lyon (image courtesy of The Telegraph)
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