We were running extremely late for our appointment, the manager tirelessly called us to find out about our whereabouts. When we finally got there, we were welcomed with complementary sparkling wine as it was my birthday. The manager still improvised and accommodated us, pleading with the chef to whip up something as the à la carte lunch was closed. As if that wasn’t enough trouble, I still got a complementary dessert for my birthday, with a touch of signature card. Thank to our waiter Fortuin for attentively filling up our glasses and explaining each and every dish served. Thank to the chef for troubling yourself and providing us with food after hours. Thank you so much to Pierre Theron such a wonderful hospitality.
I can not wait to comeback for a full experience.
The restaurant is grand and I love the subtle richness of the decor, from the frames on the walls to the plates handing from the ceilings. As you walk in, you see the open kitchen with chefs preparing dishes. There’s a lot to see on a visit here, from the shop to the nature and museum. The menu is small and far more adventurous than I am, so I opted for the chicken, which looked and tasted incredible! The poached pear dessert was a winner too.
![Zomato]( "Recensione")
I was so lucky to receive an invite from Executive Chef Michelle Theron, to come and try her new summer menu at Pierneef à La Motte! Before I continue, I would like to apologize for my overuse of exclamation marks up there - I am just THAT excited to be writing this review.As mentioned, I met with Executive Chef Michelle, to come and try her new summer menu at Pierneef à La Motte in Franschhoek. This was such a pleasant surprise, and of course I said yes. The setting was a one-on-one tasting where I could ask questions and compliment the meals. To be honest I was so nervous to start off with, but Michelle is so warm and friendly. It was as if I was invited into her home! The food at Pierneef à La Motte was mouthwatering and flavourful. There were some firm South African favourites, with Michelle's fresh twist, as well as exciting new dishes new to me. I was offered a bread board which included delicious beetroot flat bread served with a smooth carrot spread. For the starter I chose the tongue with beetroot, cheese and fresh herbs. I loved how well the different flavours fused together and the colour pallet it created. My mains were chicken and guinea fowl with pureed peas, served with a cake of potato. This was my first time trying guinea fowl and I was happy that the taste and texture was delectable. With the combination of the peas and potato, it melted in my mouth. I was stuffed by the time I got to dessert, and pleased that my option was not too sweet. I opted for a citrus jelly glass, with a biscuit to add some crunch to the texture.
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