On the 31st of December when the bubbles are flowing and everybody is merry we tend to love making New Year’s resolutions but after the New Year’s dust has settled and the holiday guests are starting to leave the reality of our New Year’s resolutions set in.
How many of us actually follow through on them? Good question because old habit die hard and new ones take some time to get use to! Never the less we want to know if you’ve made any New Year’s resolutions this year and are you actually planning to stick to them?
Like everyone else we decided to set certain resolutions (to us also known as goals) for Burgundy and we would love for you to help us succeed. Here are some of our resolutions for 2014:
– We would love to increase our Facebook likes to a 1000. Please invite all your friends and become a true Burgundy ambassador.
– Increase out Twitter followers to 500. Don’t be scared to try Twitter it really is fun and can become a little addictive! Ask us we know. Set up an account here www.twitter.com
– Become part of a community project that will uplift our staff as charity starts at home. This will include extra training in wine and other useful skills. We believe that if our staff is happy our customers will get the best experience possible.
– Consistently provide great experiences for our customers through fantastic service and delicious food right through the year.
– Focus on relationship building with our customers, staff and suppliers because we are an intricate Burgundy community that cannot function without one of the links.
Celia, Arthur & HerbertCelia, Arthur & Herbert
Setting goals are easy but keeping them up all through the year is the more difficult task. That’s why we need accountable partners that can keep us on track. That’s why we have you.
Thank you for all the support through the last year and becoming true Burgundy ambassadors. We celebrate and cherish every one of you! We’re extremely excited about 2014 and know that even though the bubbles have worn off and the holiday dust is settling we can’t wait to challenge this year with you.
It is no wonder the layers of thinly sliced apple baked in a rich caramel with crunchy puff pastry and flaked almonds is one of our top sellers. It brings grown men to their knees and can brighten anyone’s day.
Burgundy’s Apple Tarte Tatin
This classical French dish originated in the Loire Valley of France. The two French sisters, Carolina and Stephine Tatin, ran the small l’Hotel Tatin in Lamotte-Beuvron, about 160km south of Paris, Stephine was a particularly good cook but allegedly not the sharpest knife in the kitchen. Her speciality was an apple tart but one bustling afternoon during the hunting season the bright Stephine placed the apples in the pan before the crust and baked it like that, realising her mistake too late. When she inverted the tart and discovered the apples had caramelized quite beautifully she served the odd upside-down apple tart without giving it time to cool. The guests loved it and the tart became a signature dish of the l’Hotel Tatin.
Nothing accompanies a piece of Apple Tarte Tatin better than a cup of coffee
Try Burgundy’s version of Tarte Tatin. Perfect for tea time, dessert or anytime you might be craving something delicious.
Apple Tarte tatin
1 × 400 g puff pastry, defrosted
180 g light brown sugar
100 g toasted flaked almonds
6 Granny Smith apples, peeled and cored
180 g butter, cubed
35 g smooth apricot jam, warm
Preheat the oven to 180°C.
1. Grease 6 × 180 ml capacity cups or moulds with melted butter.
2. Divide the brown sugar and almonds between the 6 moulds.
3. Thinly slice the apples and arrange it, overlapping each other, in each mould. Press 30 g butter cubes between the layers of apple.
4. Place the puff pastry on a lightly floured surface and roll it out to a 5 mm thickness. Cut out 6 × 7 cm discs and brush with apricot jam. Place the disc, jam side down, on each top of the apple.
5. Bake for 30 minutes or until the apples are soft and the pastry is golden and crispy. Serve warm with cream or scoops of vanilla ice cream.
There are about a thousand different versions of how the infamous tarte tatin was first created. I liked this version best and hope you enjoy it too!
A fantastic selection of cakes at the Burgundy
Burgundy – Time to relax?
This is the time of year that the Burgundy Restaurant Hermanus runs on double speed and craziness rule operations. We have to juggle queues of holiday makers, make sure that all the orders for our fresh supplies can be delivered on time, stock the bar and…pray for less wind and more sunshine. However mad it gets Celia & Rayno need to take time out. This is necessary to maintain sanity, refresh and make sure we are ready to receive the next batch of visitors to Burgundy. The waves of visitors continue to arrive morning, noon and night.
So how do we at Burgundy recharge over the festive period?
- we stay hydrated by drinking plenty of water – preferably with bubbles in
- we make the most of short periods off duty by having a picnic at the beach
- we escape to Cape Town – even if it is just for an evening
- and…we love to spend time with our close friends
We also love stopping for a few seconds to personally say hello to new and old friends who visit our restaurant.
Celia & Rayno takes time out
THE SEASON TO BE JOLLY
At Burgundy Hermanus this time of year is the time to go red and green and celebrate the end of another year. There is no better way to celebrate than with good food, local wine and friends for company. These 3 ingredients are mixed for good measure at Burgundy Hermanus and served in generous portions. People come from far and near to relax and recharge. Their visits to the Burgundy are an integral part of their holiday.
Burgundy staff ready to celebrate the season with all our visitors
Burgundy offers a familiar space with friendly faces where people know that a plate of good food can cure many ills. This sense of community was felt yesterday with the commemoration of Nelson Mandela’s passing when the staff lined up and walked amongst the tables singing Asimbonanga. This song was written specifically as a tribute to Nelson Mandela.
Mandela said it was music and dancing that made him at peace with the world and himself. Lyrics of the song elude to “closing a distance between you and me” and at Burgundy Nelson Mandela’s legacy will be felt this season more than any other and we will always strive to close the distances, make the links and build the bridges.
We look forward to another festive season of serving our guests with friendship and our warm hospitality. Thank you for visiting us year after year and extending your friendship to our establishment!
May you have a very blessed season!
Celia & Rayno & our extended Burgundy family team
Whales, Swallows, we all love Hermanus
Every year the whales visit Hermanus between July and November. This contributes to Hermanus tourist figures increasing rapidly. At Burgundy Restaurant we certainly see our fare share of whale watchers as we have a perfect vantage from our front serving area. The waiters at Burgundy are used to being asked “when will the whales be here?”. Oh, the luxury of thinking you have a front seat at an aquarium with the benefit of enjoying great food and hospitality during the whale show.
Whales entertain visitors right in front of the Burgundy!
The whales are not the only migration that Hermanus experience. Just before the whales start packing up for other shores the Hermanus Swallow returns for warmer weather. These swallows don’t have feathered wings! They rather fly in with Virgin, British Airways, KLM, Lufthansa and stay till before Easter. Their stay is completely dependent on the warmer weather and the weak Rand. While whales communicate using sonar, clicking, grunting and whistling sounds our Swallows seek the seats of Burgundy for their meet & greet sessions and catching up with Celia on life in Hermanus. The food, the view, the company, the familiar staff and service draw our foreign visitors and they feel like family. We hear about their family, children getting married and the antics of the new grandchildren. Every year we look forward to the return of our Swallows and we celebrate another year of growing wiser.
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Please to meet you, I’m Celia!
I am your host and you should feel free to ask me anything you like. I might come rushing past you with a few plates of food or drinks in my hands but I promise I’ll say a quick hello somewhere in between. I’m always excited to see new and familiar faces that join us for a lazy lunch, quick cup of coffee or dinner with friends. In Afrikaans there’s a saying “vriende fabriek” and Burgundy prides itself in that. Roughly translated this means that we are all about making new friends. So we would love for you to sit down and get to know us a bit better.
I love our clients, suppliers and most of all our staff because without them we can’t really open our doors and I would like to share my
Lazy lunch under the trees.
Burgundy world with you. Therefore I will be sharing some of our secret food recipes with you, tell you more about our suppliers and what they are about as well as what our staff is up too or just our daily activities. If you can’t join us in Hermanus, make yourself a cup of coffee at home and sit down to enjoy all our adventures.
With a view like this, why wouldn’t you be happy?
We hope our pictures will make up for missing out?!