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The taste test : Antwan Bondesio and Chris Weylandt -
The taste test : Chris Weylandt -
The taste test : The decor -
The taste test : The Kitchen -
The taste test : The Kitchen -
The taste test -
The taste test -
The taste test -
The taste test -
The taste test : The interior -
The taste test -
The taste test : The Maison tasting room -
The taste test : Wood fired pizza anyone?
WORDS: Alma Viviers
After a cheeky invite from Chris Weylandts urging invitees to “rid the world of bad taste… in the name of all things beautiful,” did he live up to it himself?
At the launch of a new tasting room and The Kitchen restaurant on Maison, Chris Weylandts’ farm in Franschhoek, he welcomed journos into his home first. The new ventures at the Maison Estate which he has called home for the last eight years are more than just a brand extension to him; they are a continuation of the things that he loves and the way that he lives here.
The philosophy of “good living” that espouses simple appreciation of the great things in life is at the core of Weylandts. And what are these great things? According to Chris: “Good design, good food and good wine”.
Good design
The tasting room and restaurant are exquisitely uncluttered with only two green wine bottle chandeliers as the sole decoration against an all-white and glass backdrop.
The airy eatery is furnished with simple oak tables and chairs and opens up onto a lovely stoep, which will certainly be a covetable spot to spend languid summer lunches. The stoep also spills over to long wooden tables under ancient oak trees on the lawn.
Good food
As far as the menu is concerned, dishes are designed with simple, fresh ingredients with delightful flavour combinations such as a plum and cured salmon trout salad.
Be sure to try the pink salt and pepper squid on the tapas menu as well.
Good wine
The Maison Chenin Blanc, Chardonnay, Viognier and Shiraz are all made from grapes grown in the relatively small vineyard on the farm. The result is a limited release of unique wines.
“I am more of a wine facilitator than a wine maker,” jests Antwan Bodesio. “I try to interfere as little as possible and simply encourage the best qualities of the grape.” There is also a Methode Cap Classique in the making that is due for release in 2013.
We all leave with a beautiful black basket filled with a bottle of the Maison Chenin Blanc, a brown bag of sun-ripened lemons from their orchard and fresh bread from The Kitchen – good living and good taste indeed.
More information: www.maisonestate.co.za, www.weylandts.co.za
