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July 28, 2015 @ 10:30 am - 12:30 pm
A wonderful and personal introduction to the La Motte Museum’s special new exhibition, A Tribute to the life and work of Jacob Hendrik Pierneef (1886-1957), the Pierneef Experience offers guests a personal guided tour by the curator of the exhibition while also introducing them to the estate’s further Pierneef associations – its internationally acknowledged collection of Pierneef wines and the renowned Pierneef à La Motte Restaurant.
Those who appreciate fine art, wine and cuisine are invited to make a reservation for this exceptional weekly event to be presented on Tuesday mornings.
The Pierneef Experience includes:
- A guided tour of the Tribute to Pierneef exhibition in the La Motte Museum presented by curator, Eliz-Marié Schoonbee. Explaining the various eras, themes, subjects and styles of Pierneef at the hand of the more than 100 original Pierneef works featured, she also shares some personal stories and interests of Pierneef along the way, referring to the memorabilia on display that supports the estate’s sentiment for this special exhibition.
- A tasting of the acclaimed Pierneef Collection of wines with reference to La Motte’s collection of Pierneef linocuts and how they find interpretation in the wines. The tasting is presented by one of the estate’s Wine Tasting Ambassadors in a private area of the elegant Tasting Room.
- Chef Michelle Theron’s interpretation of Pierneef’s Premier Mine painting as a cheese course, paired with a glass of Pierneef wine or for those who enjoy a sweet wine with cheese, the La Motte Straw Wine. No average cheese board, this dish of Gorgonzola parfait, blue cheese candyfloss, black pepper honey cake, boerenkaas choux, straw wine jelly, homemade preserves and pickles concludes the educational and entertaining morning.(Those a little more peckish, can choose more options from the Pierneef à La Motte a la carte menu at an additional cost. The a la carte menu also includes three other Pierneef-inspired dishes: a tomato and goat’s cheese mille-feuille starter, mains of venison with traditional stewed peaches and wild rosemary or the dessert, white chocolate blanc mange, strawberry-and-elderberry jelly and red velvet opera.)
Reservations are essential and close at 17:00 on the aforegoing Saturday.
T +27 (0)21 876 8850
Cost: R250 per person