With a new exciting menu, innovative food and wine pairing and an entire new team of waitrons, La Vierge Restaurant is ready to dazzle Hermanus residents, overseas visitors and Capetonians on a weekend break alike.
Sauvage, a specialist in Afro-Western fusion food, will serve dishes from local game and exotics such as crocodile to salads made from home-grown herbs and vegetables.
The new menu makes recommendations to match individual dishes with amongst others La Vierge NOIR Pinot Noir, La Vierge ORIGINAL SIN Sauvignon Blanc, La Vierge NYMHPOMANE Cabernet Sauvignon Malbec, SATYRICON Barbera Sangiovese Nebbiolo, La Vierge Shriaz Mourvedre and La Vierge Weisser Riesling. It caters for most culinary requirements and has been designed to host weddings, anniversaries and corporate functions, whilst menus can be tailor-made upon request.
La Vierge Restaurant & Champagne Veranda is open six days a week from Tuesdays for lunch and open for dinner on Fridays and Saturdays, unless booked for functions. Sunday lunch is a favourite among locals and Capetonians.
Fusion guru Sauvage started at the bottom as a busboy, clearing tables at Gauteng restaurants some 25 years ago. After qualifying, he cooked at many top eateries before opening his own restaurant La Pentola in Pretoria in 1995. He still has an interest in that restaurant.
“From being a child I always knew I wanted to cook”, he says.
“I realised from a young age that a family kitchen is the engine room from where happiness is created.”
Shane’s approach to cooking and food is based on five principles, which stands for FRESH. They are fruit, real, emotions, seasons, herbs.
"Cooking reaches a level of art only if it engages the soul along with the senses," says Sauvage. In 1997 he received top honours as Young Chef of the Year from the Chaîne des Rôtisseurs, the international culinary organization.
In 2002 Sauvage received a Blazon form Paris, which is the highest accolade any chef aspires to. He published two two cook books titled The edge of Fusion (2007) and In Fusion (2009). The latter earned him the Gourmand Award for the best book published by a chef in 2009.
Shane has written for newspapers and magazines and shared the stage with international celebrity chefs, exhibiting his unique South African culinary style.
To book a table or function, call (028) 313-2007.