Nick Honeyman runs Giesen Winery French feast

Nick Honeyman runs Giesen Winery French feast

15 May 2015 – Nick Honeyman, the highly regarded New Zealand chef who has run some of the country’s top restaurants, is setting up a Pop Up Restaurant at Giesen Wines’ Cellar Door in Blenheim.

Nick will create a five course degustation menu especially to match wines from the Giesen portfolio.

The Pop Up will be open June 4-7 and be the last chance to enjoy Nick’s food before he heads to Le Petit Leon in South France for two months. The renowned classic French restaurant opens for just nine weeks a year and Nick returns to France annually to help set up and run it.

His Marlborough menu comprises five courses with dishes ranging from Ora King Salmon, Cloudy Bay Clams, Baked camembert and Giesen honey through to Feijoa meringues. The cost of the degustation menu is $120 per person, and includes a glass of Champagne. Reservations are limited.

Executive chef at The Commons and Everybodys Izakaya in Auckland, Nick says the Pop Up will emulate the style of food he will be cooking in France. This year he will take charge of the business, implementing a new theme that will incorporate some of his love for New Zealand and its produce.

“I’m excited to being working with Giesen Wines as we have very similar philosophies focusing on the best Ingredients and products. The Giesen Cellar Door already makes me feel like I’m in France with the beautiful house set among the vineyards. It will be one amazing week!

At Le Petit Leon I use the best produce from the region, collecting the ingredients from the markets each morning. I’ll also use a few New Zealand products to produce a classic French cuisine. It’s high energy and simple food using the best ingredients, the kind of food that you can eat every day. I take on a role to manage the front and back of the restaurant, my main focus being in the kitchen but also the driving force behind the business.”

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