There are few good, authentic French restaurants in Joburg and now the unassuming suburb of Linden has one. Opened just over a year ago by Normandy native Romuald Denesle, A la Bouffe is an airy space furnished with comfortable Provencale furniture. Open for breakfast, lunch and supper, it has become a hit with the nearby film production companies for its excellent coffee, pain au chocolat, croissants and madeleines.
At night, serious diners arrive to sample Denesle’s menu, which he refreshes every two months but says emphasises simple, quality dishes. Most popular among the starters are the pan-fried frogs’ legs in garlic (R135), the snails in garlic and parsley butter (R65 for six) and the chicken liver parfait (R60). His standard mains include the poached kingklip in vermouth sauce, braised lamb belly and shoulder, and the rabbit in red wine.
The entrées, mains and desserts come with a useful wine guide; Denesle says he likes to suggest a French and a South African wine with each dish. Having been born into a Normandy family that loves food, Denesle, 37, worked in Paris after training in Louviers. He then left for Scotland, becoming chef at the gorgeous Ardeonaig Hotel on Loch Tay, where he could forage in the countryside for mushrooms and wild herbs.
He was also head chef at Perth’s Opus One restaurant. After a holiday in SA, he and his South African-born wife Margot decided to settle and began searching for premises for a restaurant. “We looked at Parkhurst, Greenside and Parkview but the rents were high.” The couple have found a conducive home in their Linden premises, which formally housed the Koffiehuis. A la Bouffe holds wine-tasting evenings monthly in partnership with local wineries.
May 2015
A La Bouffe brings French flavours to Linden
There are few good, authentic French restaurants in Joburg and now the unassuming suburb of Linden has one. Opened just over a year ago by Normandy native Romuald Denesle, A la Bouffe is an airy space furnished with comfortable Provencale furniture. Open for breakfast, lunch and supper, it has become a hit with the nearby film production companies for its excellent coffee, pain au chocolat, croissants and madeleines.
At night, serious diners arrive to sample Denesle’s menu, which he refreshes every two months but says emphasises simple, quality dishes. Most popular among the starters are the pan-fried frogs’ legs in garlic (R135), the snails in garlic and parsley butter (R65 for six) and the chicken liver parfait (R60). His standard mains include the poached kingklip in vermouth sauce, braised lamb belly and shoulder, and the rabbit in red wine.
The entrées, mains and desserts come with a useful wine guide; Denesle says he likes to suggest a French and a South African wine with each dish. Having been born into a Normandy family that loves food, Denesle, 37, worked in Paris after training in Louviers. He then left for Scotland, becoming chef at the gorgeous Ardeonaig Hotel on Loch Tay, where he could forage in the countryside for mushrooms and wild herbs.
He was also head chef at Perth’s Opus One restaurant. After a holiday in SA, he and his South African-born wife Margot decided to settle and began searching for premises for a restaurant. “We looked at Parkhurst, Greenside and Parkview but the rents were high.” The couple have found a conducive home in their Linden premises, which formally housed the Koffiehuis. A la Bouffe holds wine-tasting evenings monthly in partnership with local wineries.
32 Seventh Street, Linden
Tues - Wed 18.00-21.00, Thurs - Fri 11.00-21.00, Sat 8.00-21.00 & Sun 7.00-14.00.
011 888 8004.
alabouffe.co.za