Feature Destination
In this case coco peat – coconut husk that has been
composted and treated – is used. All the nutrients
are supplied directly to the coco peat through a drip
irrigation system.
Allée Bleue hosts herb tours every Friday. The
guided explorations offer visitors insight into what it
takes to nurture herbs from seedlings to fully grown,
harvest-ready plants. Guests can of course conclude
the tour with a delicious three-course, herb-inspired
lunch paired with some of the estate’s award-winning
wines.
The Allée Bleue farm also produces olives, coldpressed extra virgin olive oil and export fruit. The
owners’ vision has always been to create a natural
synergy between the estate’s bounty and the country
lifestyle which it offers. Allée Bleue recently opened a
marche (French for ‘market’) to guests, selling potted
herbs, fresh herbs, olive oil, olives, freshly baked
breads and, of course, wine to visitors.
For the cold winter months, the dynamic estate is
offering a hearty pizza and pasta experience. Head
Chef Ian Laubsher and Chef Craig Cormack have
drawn inspiration from the valley’s local produce,
including of course the estate’s very own array of
fresh herbs harvested daily. The Chefs’ back to basics
approach sees fresh local ingredients combined to
tempt tastebuds with delights the likes of smoked
feta, biltong spiced beef, chorizo, parma ham and
Allée Bleue red wine reduction.
A decadent Allée Bleue meal can be followed by an
evening of luxurious accommodation in the estate’s
exquisitely restored Manor House or Kendall Cottage.
For further information on Allée Bleue and its
seasonal offerings visit www.alleebleue.co.za or call
+27 21 874 1021.
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