Laurence Graff,  of Graff Diamonds re-opened Delaire Graff Restaurant and Tasting Lounge in 2009 after a complete rebuild. Delaire has a unique location on the crest of the panoramic Helshoogte Mountain Pass is noted for its high altitude vineyards, excellent soils and cooling sea breezes.

The Restaurant and Tasting Lounge has been designed by  Interior Designer and Architect David Collins  Artworks on the Delaire Graff Estate represent some of South Africa’s finest contemporary artists including William Kentridge, Robert Hodgins, Deborah Bell, Sydney Kumalo and Anton Smit. Gardens have been designed and re-landscaped by Keith Kirsten

This 44 hectare vineyard of which 22 hectares are under vines with its rugged mountain slopes, experiences variances in altitude which range from approximately 300 to 500 m above sea level. This creates microclimates which are conducive to making multilayered, complex wines.  The Restaurant, headed by executive Chef Christiaan Campbell, has created accessible and approachable fine cuisine with fresh and vibrant flavours. Guests are able to dine on the terrace under a canopy of pin oak trees or within the spectacular interiors whilst enjoying the breathtaking views Delaire allows of the Stellenbosch valley and mountains

Tasting the wines in the Wine Lounge is a great opportunity to experience the Delaire Range while enjoying the breathtaking views. Tasting options include informal tasting, tutored tastings or food and wine paired tastings..

The Tasting Room is the  fine dining restaurant at Le Quartier Francais. Margot Jansen, the executive chef uses seasonal local ingredients, so visitors can expect to see Wildebeest, Franschhoek Trout or Ganzvlei Vastrap Cheddar on the menu. The restaurant is among the top 50 best restaurants in the world and has been selected the best in Middle East Africa.

Course after course of exquisitely presented culinary delights showcase chef Margot Janse and her team’s award-winning talent. Try the 8 course tasting menu with the matching wine list. It is  haven on earth.

Adour is the new successful New York restaurant of Alain Ducasse. The success lies behind the approachability and humility of the menu and service, compared other Alain Ducasse Michelin star restaurants.  The menu created by the Executive Chef Joel Dennis and Wine Director Thomas Combescot where dishes and wine-paring balance one another. The 88 seating restaurant and bar is designed by David Rockwell inspired by wine. He used wine bottles, burgundy and chardonnay tones in this elegant room inside the legendary St. Regis hotel.

Adour has an extensive wine list and accompanying tasting menu and is very affordable compared other high end Ducasse restaurants.

Jean Georges offers in his impressive Shanghai restaurant a very light French cuisine, using mainly local grown produce and the freshest of seafood. It has a wine cellar over 5000 bottles, including a fine selection of wines from Bordeaux, Burgundy and Alsace..Eric Johnson is the Chef at partner at JG Shanghai and he does an excellent job with the menu..

Located on the fourth floor of Three on The Bund building the 1500 sq meter space has impressive views of Bund and Pudong, a huge open kitchen, a bar and lounge area, a wine cellar apart from the main dining room.

Designed by Michael Graves, the restaurants style is mixture of grandeur old Shanghai and romantic French seaport with a balanced combination of natural light and dark paneled wood, surrounded by cobalt blue and deep wine reds.

The world acclaimed master chef Daniel Boulud offering in Beijing French Fine dining in two story central building of the former American Embassy compound, built in the late 1900’s and next to Tiananmen Square. Creating a band new culinary style through the fusion of classic French preparation methods and Chinese ingredients, each dish will provide guests with a sensational dining experience.

Maison Boulud covers 700 sq meters across two levels. Designed by the famous Parisian firm Gilles & Boissier, the first floor accommodates a fine dining area and the sexy red bar and a separate lounge for less formal dining. The second floor features three separate dining rooms of different sizes for a more exclusive dining experience.

It is best to choose the Chef’s tasting menu accompanied by the Sommelier’s great wine selection for each dish.

Although Asiate is inside the Mandarin Hotel and has best view in the New York, it is far from a ‘touristic’ place. To begin with the entrance of the restaurant is very dramatic with a wine wall of an impressive collection of over 1,300 bottles, then come the breathtaking Central Park and Columbus Circle views visible through 16 foot high windows. Designed by Tony Chi, the inside is dominated by a glittering tree-branch sculpture that hangs from the ceiling. The French-Japanese fusion menu is an artistic and modern approach to Asian-inspired cuisine which changes as the seasons change in the park. Chef Nori Sugie trained in France and Japan, cooked at two world famous restaurants, Charlie Trotter’s and Tetsuya’s in Australia and created a very surprising menu together with the exiting and dazzling wine list.  We suggest to have the tasting menu and let them bring the accompanying wines.

Alain Ducasse Restaurant at the Plaza Athénée, the famous chef created the  ‘Place of Excellence’ not only with food but with one of the worlds best wine list, service, and decoration..The restaurant is run by Christophe Moret who offers  contemporary French cuisine with a strong emphasis on authenticity in order to reveal the hidden flavors of the ingredients.The excellent wine list is created by Gérard Margeon, Chef Sommelier of all his establishments, together with Laurent Roucayrol, Sommelier of the Alain Ducasse Restaurant at the Plaza Athénée. They have compiled a thoroughly modern wine list that is easy to read and, they hope, is as objective as it is suggestive, grouping together the very quintessence of France’s vineyards in 1001 labels.

The tasting menu which consist of the seasonal dishes comes with very interesting wine paring according to the wines you like..The designer Patrick Jouin gave to the restaurant the appropriate illustration, creating a look and style that reflects both magic and poetry. The chandeliers have exploded into stardust, into a cloud of 10,000 dangling, illuminated crystal pendants…Eating at Alain Ducasse is not only about food, it is like being on a stage with a lot of actors performing excellent service around you..A reel once of a lifetime experience..