Be My Valentine

When Summit TV's Bronwyn Nielsen invited friends over for a Valentine's dinner, they had no idea they'd find chef Frederic Leloup of renowned Johannesburg restaurant Aberge Michel in the kitchen

By: Tess Paterson - Food & Home Entertaining February 2006

Bronwyn Nielsen is one of those rare individuals who manages to make a high-powered career in communications look like a bit of a breeze. A highly accomplished news anchor on Summit TV’s business channel, she also produces hard-hitting investigative features for Carte Blanche and writes a monthly finance column for a prominent women’s magazine. And although she’s just jetted in from a meeting in Cape Town with the cream of SA’s business community, she looks, quite honestly, like a million dollars. “I bought this at Studio 8 in Hyde Park,” she says of her sleekly divine, deep-purple cocktail dress. And together with her killer cerise strappy stilettos, it’s a fitting choice for A French Affair – the theme of this glamorous Valentine’s gathering.

Not someone to do things by halves, Bronwyn asked Michel Morand, renowned CEO of Auberge Michel in Sandton to create a Valentine’s menu that would delight 11 close friends and colleagues. “The only catch was that Michel and chef Frederic Leloup had to prepare a five-course dinner in my tiny apartment kitchen,” says Bronwyn. “They were horrified when they saw the size of the oven, but like all true professionals they did their homework and arrived completely prepared.” Frederic Leloup designed an unforgettable high-summer menu of four savoury courses, starting with Champagne-poached oysters in Calvados marmalade, followed by Kenyan lobster with nicoise-filled baby vegetables. Perfectly paired with the Moet & Chandon Champagne which flowed throughout the evening, semi-smoked Scottish Salmon preceded the piece de resistance – racks of succulent slow-roasted Karoo lamb.

Keeping to the elegant French theme, Cheryl Adamson of Samp & Souffle transformed the neutral tones of Bronwyn’s living room into a vibrant artist’s studio. “I specialize in culinary travel in the Cape,” says Cheryl, whose tours involve the gathering of produce from local markets, before cooking together with a renowned chef from the region. “For Bronwyn’s party, though, I helped co-ordinate all the suppliers, and gave the interior a sense of theatre with richly coloured abstract paintings and framed prints.

On this warm summer night, Bronwyn seated her guests on the covered balcony which is furnished with a large lime-washed table and simple benches. A metal chandelier was filled with white candles, and Nadine Greeff of Wild Affair Flowers (who flew in especially from Cape Town for the occasion), created the strikingly simple arrangements.

“I chose a mix of cream, cerise and deep red roses, together with lisianthus, coxcomb, veronica and rosemary to suit the romantic theme,” she says. At the front entrance, Nadine filled three gorgeous pink and gold Moet & Chandon boxes with the same blooms. “Champagne is my favourite drink,” explains Bronwyn, “and Moet & Chandon brand ambassador Deborah Chilcott played a vital role in pairing the menu with the right vintage.” Setting the tone for a magical evening ahead, guests were handed a glass of chilled Brut Imperial Rose on arrival. And when they realized that it was chef Frederic Leloup at the helm, the festive atmosphere rose several notches.

After Michel Morand introduced the oyster entree in his irresistible French accent, guest Peter Ndoro announces that he’s studying French at Joburg’s Alliance Francaise. “It’s vital if you’re trying to build business contacts north of our borders,” he says, and confesses that he can now ask for directions and order a drink in French. The regal and truly gorgeous Nigerian-born Moky Chakura told us that she has an O-level in French, yet is still not as fluent as she’d like to be – something to do with the method of teaching at English boarding schools. Bronwyn, who has named her two Burmese cats Chica and Cadente, says that she’s busy with a course in Spanish, and loving it.

On that note it’s time for dessert – confit pears soaked for hours and served with a Tahitian vanilla cream sauce. It’s a dish that is so fantastically flavour-filled that a dazed hush descends on the table. Much later, over a delectable cheese platter, 10-year old Glenmorangie Single Highland Malt whisky was served in crystal glasses. “The point of this Valentine’s menu was to combine the old, flavoursome dishes, with the presentation and newness of nouvelle cuisine,” says chef Frederic Leloup, who has worked in countries such as Scotland, England, Denmark, Norway and of course, France. “And the African continent has the most superb produce, with endless possibilities for new dishes.” Frederick says he owes his passion for food to his Italian mother and grandmother, both of whom were superb cooks. “That, and the fact that I grew up in Epernay, birthplace of Moet & Chandon.” It’s enough to get you signing up for French lessons, tout de suite.

The five courses presented at Bronwyn Nielsen’s supper party will form the once-only Valentine’s Day menu at Auberge Michel on Tuesday 14 February 2006. For reservations contact (011) 883-7013 or visit www.aubergemichel.co.za

Watch your bottle store for the Moet & Chandon Flower Pack which contains a 750ml Brut Imperial Rose with four footless tulip-shaped footless glasses and a clear stand – it’s just made for Valentine’s.

Moet & Chandon Brut Imperial Rose and 1999 Vintage flowed throughout the French-themed evening. In true French style Cheryl Adamson of Samp & Souffle places fresh baguettes directly to the table cloth. Each guest received a hand-delivered invitation designed by Suzie Assenmacher containing the CD of A French Affair. Nadine Greeff of Wild Affair Flowers in Cape Town created the elegant arrangements. At each place setting, Moet & Chandon footless glasses were kept filled with Brut Imperial Rose and 1999 Vintage champagne.

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