The five-course meal has become our principal meal, where the daily menu variations include a diversity of the season’s best foods. Marie and her team’s philosophy is that food must be prepared and presented with love.
“I have access to wonderful ingredients that arrive in our kitchen from different sources; from our Helen-Joan’s vegetable garden; bought at the fresh produce market by Helen-Joan or plainly from the local butcher. All the wonderful produce gets studied, smelled, touched, appreciated and respected before we start to transform them. Only then can they be approached with humility.” - Marie Lombard
Marie Lombard was born and raised on this 4th generation farm, and has formed a dedicated team from fourth generation farm workers. The team skilfully combine Free State farm style cooking with a touch of French flair to create a variety of meals, such as the buffet breakfast, buffet lunch, freshly baked goods as well as five-course gourmet dinner.
For more on Marie’s food philosophy read Marie’s Passion for Food.