About


With a love for all things epicurean, The Blue Goose started as a passion of mine, which I hope provides you, my fellow foodie, suggestions for restaurants in and around Cape Town as well as anecdotes of my food experiences. 

 

With Cape Town officially one of the world’s leading cities in terms of gastronomy, it’s no wonder visitors are not only embracing the city’s natural wonders but also seeking out its culinary gems with the dedication of passionate epicureans.

The Blue Goose has been created for foodies and wine lovers to ensure that holidays to Cape Town are savoured down to the last bite. Bespoke dining and wine guides offer three options; The Russel provides restaurant recommendations for Cape Town, The Bouchard for Cape Town and the world renowned Winelands and The Barton serves up some of the city’s finest wines. 

The Epicurean Guides are designed to help you select the best places in and around Cape Town to wine and dine and have the best gastronomic experience possible. Every recommendation has been personally tested by myself and I have also classified the restaurant selections by type of cuisine and price to give you a clear idea of what each has to offer so that you are able to easily select those that appeal most. 

If you're travelling to Cape Town and want to make the most of the city's culinary delights then these Epicurean Guides are for you.

If you would like to follow my epicurean pursuits on Instagram @thebluegooseza you can find me here.

 

Bon appetit! 

Lucie Vos.jpeg
I started my career in finance, with a BCOM degree from the University of Cape Town.

After later completing an MBA from the Graduate School of Business in Cape Town and the Columbia School of Business in New York, I became a Management Consultant working for top tier firms in the areas of Banking and Strategy. Although finance and markets will always be a passion of mine, it wasn’t enough and through my love of food and wine, The Blue Goose hatched.  

 

With this philosophy in mind, I hope to provide you with an epicurean experience long savoured after the last course has been served.