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About Allée Bleue Bistro
Cuisine: Bistro
hef Tyrone Erasmus and his team under the guidance of award – winning Chef James Diack, are dedicated to serving flavour focused, mindful food.
The menu at Allee Bleue is inspired by James’s refined Bistro style of cooking. Our Kitchen is provenance focused, sourcing as much as we can from within the Franschhoek Valley making use of not only our farm produce which includes our soft seasonal fruits , herbs grown off the farm and our beef from our own herd of Limousin cattle.
We bake our own breads daily between our wood fired and kitchen ovens using only stone ground flour, and our cheeses are from an array of local small production cheese makers .
Our newly installed wood fired pizza oven produces an array of pizzas for every taste and again focused on the environment and only burns alien wood which we harvest during our alien tree removal projects here on the Estate.