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Flour power with Tina Jewell

“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group has gathered around a large wooden table, furiously working balls of sour dough. White flour floats in the air like fine mist
On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread you ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove. While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and fold over.
Then a cloud floats into the room. Okay, a giant bowl of ciabbatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.
Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).
Then it’s time to go for a wine tasting of Moreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.
Go here for more info about these classes.
Here for a focaccia recipe
And her for Tina’s top bread baking secrets.

“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group is gathered around a large wooden table in Bread & Wine, furiously working balls of sour dough. White flour floats in the air like fine mist.

bread baking class

On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove.

bread baking

While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and folded over.

bread 12

bread 14

Then a cloud floats into the room. Okay, a giant bowl of ciabatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.

bread baking

Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).

Then it’s time to go for a wine tasting of Môreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.

bread baking

Go here for more info about these classes. Here for a focaccia recipe. And here for Tina’s top bread baking secrets.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Cooking Classes, Tina Jewell,
comment-notesComments: 0


  

Ardmore’s fabulous fabric

Ardmore Ceramics, famed for their unique hand-painted and hand-sculpted South African ceramic artworks, have joined the textile game.

The story goes that in 2011, Ardmore created the Qalakabusha sofa and they partnered with Mavromac in an on-going limited release of the sofa. (Mavromac is a trade showroom brand housing ‘superb selections of high end furnishing fabrics and wall coverings for sale to the interior design trade, specifiers, architects and contractors’.)

The collaboration of the original sofa opened the avenue for the two brands to continue working together for the Ardmore Fabric Journal.

Pay us a visit in The Living Room—and keep an eye out for our special lampshade made with fabric from the range, entitled ‘Wonderboy Wisdom’. Isn’t it beautiful?

ardmore fabric

Posted by: Susan Huxter
Posted in: Art, Le Quartier Français, The Living Room,
comment-notesComments: 0


  

The science of serviettes

“I like the fact we’re not square,” says Susan Huxter while culinary manager, Eleanor Kerwan measures a bolt of fabric strung across her lap.
Susan and Eleanor are deciding on new fabric for the serviettes in The Living Room. And while it may not be an exciting new dish or cocktail, getting the small details just right it is what makes an experience for a guest holistically enjoyable.
“Nobody has a square lap,” says Susan matter-of-fact. And of course, she’s right. That’s why our serviettes are oblong, allowing for a graceful silhouette. Who needs to wear a tent while sampling our small plate menu?
There you have it folks, the science of serviettes

“I like the fact we’re not square,” says Susan Huxter while culinary manager, Eleanor Kerwan measures a bolt of fabric strung across her lap.

napkin

Susan and Eleanor are deciding on new fabric for the serviettes in The Living Room. And while it may not be an exciting new dish or cocktail, getting the small details just right it is what makes an experience for a guest holistically enjoyable.

napkin

“Nobody has a square lap,” says Susan matter-of-fact. And of course, she’s right. That’s why our serviettes are oblong, allowing for a graceful silhouette. Who needs to wear a tent while sampling our small plate menu?

There you have it folks, the science of serviettes.

Posted by: Le Quartier Français
Posted in: Le Quartier Français, The Living Room, Trends,
comment-notesComments: 0


  

The Living Room

We’ve now made it even easier for you to live like a local at LQF. The Garden Room and Lounge Bar have been redesigned to become one gorgeous space with three separate sections known now as ‘The Living Room’. This includes a bar, a side lounge and a space with tables overlooking the manicured garden. Margot Janse’s small plate menu is available throughout. We’re now taking bookings for the entire venue, open for breakfast, lunch, and dinner and for your guests to enjoy a cocktail while taking in the Franschhoek lifestyle.
All our pathways got a beautiful new facelift too, plus B.gorgeous has a new view, that of our terraced vegetable garden.

We’ve now made it even easier for you to live like a local at LQF. The Garden Room and Lounge Bar have been redesigned to become one gorgeous space with three separate sections known now as ‘The Living Room’.

garden room

This includes a bar, a side lounge and a space with tables overlooking the manicured garden. Margot Janse’s small plate menu is available throughout.

side lounge

We’re now taking bookings for the entire venue, open for breakfast, lunch, and dinner and for your guests to enjoy a cocktail while taking in the Franschhoek lifestyle.

bar

All our pathways got a beautiful facelift too, plus B.gorgeous has a new view, that of our boxed vegetable garden!

The Living Room

Posted by: Malu
Posted in: The Living Room,
comment-notesComments:


  

Môreson at La Mouette Restaurant

Môreson wines come to Sea Point on 21 August 2014 in  elegant, fine dining restaurant La Mouette.
Set in a restored Victorian, which was once the seaside suburb’s mayor’s home, the rambling house feels just like that—a warm, lucurious home that makes for a welcoming atmosphere for gourmet dining.
The menu paired with wines costs R390per person and starts 6:30pm
The menu
Welcome drinks and snacks with MÔRESON Pink Brut Rosè Methode Cap Classique
xxx
Beetroot salad
Goat’s cheese, candied walnuts, beetroot ravioli, sumac and hazelnut dressing
MÔRESON Knoputibak 2012
xxx
Salt and pepper hake
Butternut puree, prawn dim sum, pumpkin seed oil and coconut foam
MÔRESON Dr. Reason Why 2013
xxx
Roasted beef sirloin
Mushrooms on toast, béarnaise relish, truffle sauce and parmesan
MÔRESON Mata Mata 2010
xxx
Deconstructed Rhubarb crumble
Rhubarb compote, custard ice cream and almond crumble
MÔRESON Fudge Petrified Dessert wine
xxx
Limited space available so book your table now!

Môreson wines are coming to Sea Point on 21 August, and are being celebrated in  elegant, fine dining restaurant La Mouette.

Set in a restored Victorian, which was once the seaside suburb’s mayor’s home, the rambling restaurant  feels just like that—a warm, luxurious home that makes for a welcoming atmosphere for gourmet dining.

The menu paired with wines costs R390per person and begins 6:30pm

goat's cheese salad la mouette

The menu

Welcome drinks and snacks with MÔRESON Pink Brut Rosè Methode Cap Classique

*

Beetroot salad
Goat’s cheese, candied walnuts, beetroot ravioli, sumac and hazelnut dressing

MÔRESON Knoputibak 2012

*

Salt and pepper hake
Butternut puree, prawn dim sum, pumpkin seed oil and coconut foam

MÔRESON Dr. Reason Why 2013

*

Roasted beef sirloin
Mushrooms on toast, béarnaise relish, truffle sauce and parmesan

MÔRESON Mata Mata 2010

*

Deconstructed Rhubarb crumble
Rhubarb compote, custard ice cream and almond crumble

MÔRESON Fudge Petrified Dessert wine

*

Limited space available so book your table now!

Posted by: Susan Huxter
Posted in: Môreson,
comment-notesComments: 0


  

Virtuoso Travel Week 2014

What happens in Vegas? Our formidable, Susan Huxter shows the travel world our #LoveLQF style is what.  Virtuoso Travel Week 2014 is being held in Las Vegas at Bellagio Hotel & Resort from August 9-15.

What is it? Travel specialists—brands, agencies, suppliers and so on—from  all over the globe flock to the city that never sleeps to ‘attend the luxury travel event of the year’.

Here’s a sneak peek of our presentation for the show

V1

Virtuoso

Posted by: Le Quartier Français
Posted in: Le Quartier Français, Travel,
comment-notesComments: 0


  

Hop aboard the wine tram!

Recently the Bread & Wine team, along with some members from Le Quartier Français went on an educational (read: lots of fun) trip on Franschhoek’s Wine Tram.

tram 2

The group went from the ticketing office to Holden Manz where they enjoyed a wine tasting and cellar tour, then drove up to Dieu Donne to take in the spectacular views. Then, they all jumped aboard after the Wine Tram and went off to Rickety Bridge, more tastings of course followed.

tram 4

The tram’s design is modelled after the open-sided Brill Trams of circa 1890 and seats 32 passengers on eight comfortable benches. ‘Six of the eight benches have flip-over, tram-style seat-backs that allow passengers to enjoy the view in both directions’.

tram 3

There are two tours to take, the Red Line and the Blue Line, plus a host of other activities for specialised routes. Hop on over here to find and more—before you hop aboard.

tram 5

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Digital Detox with the reading Ellie

We’d like to introduce you and your kids to our new friend – the reading Ellie! Turn off the smartphones and tablets and rather get your little ones to browse our collection of children’s books.

reading ellie

Plus, the reading Ellie is positioned right by The Garden Room, so the parents can relax with the kids in sight, happily reading some of our favourite stories.

ellie 2

We also have books for the grown-ups! Order a delicious drink ( wine, cocktails, coffee, freshly squeezed juice…) and sit back in our lounge for a reading adventure.

lounge books

Posted by: Susan Huxter
Posted in: Kids, Le Quartier Français, Le Quartier Lounge Bar,
comment-notesComments: 0


  

Maria Marie

Every now and then we stumble upon work we admire. Food stylist and photographer, Maria Marie from Mexico has such a light and bright way of looking at the world, we just had to share. It’s rather pretty no?

maria marie

maria marie 2

Hop on over to her website for more

Posted by: Susan Huxter
Posted in: Art, Food porn, Inspiration,
comment-notesComments: 0


  

The Cape Leopard Trust 10th anniversary Fundraising Lunch

Coming up on August, 16; Neil Jewell of Bread & Wine will be cooking at the 10th anniversary Fundraising Lunch of The Cape Leopard Trust: ‘an afternoon of delectable food, light entertainment and fabulous  people’

Cape Leopard Trust

Joining him on the star-chef line-up are Vanessa Marx and Pieter de Jager—and together the three fabulous chefs will’prepare a relaxed family-style lunch’. While local personalities Braam Malherbe and Liezel van der Westhuizen get involved in the kitchen too.

Plus, Elana Afrika-Bredenkamp and Ian Bredenkamp will lead you through the afternoon.

What will Neil be cooking? A silky rendition of Champagne risotto, pea and truffle oil.

Tickets are R1 500 per person and are available via :
Leopard’s Leap Family Vineyards, Lené van der Merwe  at +27 (0)21 876 8002 or email reservations@leopardsleap.co.za / Or Opulent Living at +27 (0)21 433 1699 or email CLT@opulentliving.co.za

Ticket proceeds as well as 100% of the money raised via the auction go directly to The Cape Leopard Trust.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Charity, Chefs, Neil Jewell,
comment-notesComments: 0


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