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The American Express Fine Dining Awards 2014

Last night at The American Express Fine Dining Awards 2014 both The Tasting Room and Bread & Wine came home smiling.
‘In recent years, we have seen a re-definition of fine dining for modern times,’ said Victor Strugo.  Strugo is a ‘long-time restaurant critic for the Saturday Star and convenor of the American Express® judging panel since the inception of the awards 16 years ago’.
“Restaurateurs and diners are acknowledging that the cornerstones of excellence can – and indeed should – exist across a wide spectrum of styles, ethnicities and ambiences and not only in “classic” or “formal” establishments.’
The annual awards saw a number of records broken:
• the highest number of awards in a single year – 95 – up from 83 last year
• the highest number of new entrants receiving awards – 17 – in any single year since the inaugural awards of 1998
• 7 restaurants received their 10th Award and were added to the Roll of Honour
• the widest footprint to date: the awards now cover 7 of South Africa’s 9 provinces
Gerald van der Walt of The Tasting Room commented: “We’re thrilled with awards and it’s always good to catch up with all the chefs and industry people!”

Last night at The American Express Fine Dining Awards 2014; both The Tasting Room and Bread & Wine came home smiling.

american express 2

Eleanor & Gerald looking chuffed with their awards.

‘In recent years, we have seen a re-definition of fine dining for modern times,’ said Victor Strugo.  Strugo is a ‘long-time restaurant critic for the Saturday Star and convenor of the American Express® judging panel since the inception of the awards 16 years ago’.

“Restaurateurs and diners are acknowledging that the cornerstones of excellence can – and indeed should – exist across a wide spectrum of styles, ethnicities and ambiences and not only in “classic” or “formal” establishments.’

The annual awards saw a number of records broken:

• the highest number of awards in a single year – 95 – up from 83 last year
• the highest number of new entrants receiving awards – 17 – in any single year since the inaugural awards of 1998
• 7 restaurants received their 10th Award and were added to the Roll of Honour
• the widest footprint to date: the awards now cover 7 of South Africa’s 9 provinces

Gerald van der Walt, head chef of The Tasting Room commented: “We’re thrilled with awards and it’s always good to catch up with all the chefs and industry people!”

The Tasting Room's award

The Tasting Room's awards: they were also recognised for having 'reached the prestigious milestone of their TENTH American Express® Platinum Fine Dining Award'

Bread & Wine's award

Bread & Wine's award

Posted by: Susan Huxter
Posted in: Awards, Bread & Wine Vineyard Restaurant, The Tasting Room,
comment-notesComments: 0


  

Margot Janse’s FOUR Magazine #ChefTakeover on Instagram

We just got something exciting in the mail… This Friday, Margot Janse takes the reins of FOUR Magazine’s Instagram for her #ChefTakeover!

margot

“Satisfy your foodie needs on FOUR Magazine’s Instagram all day this Friday and go behind the scenes as Margot Janse posts photos from Chef Alyn Williams’s annual culinary event, CHEFstock and her time in London.”

While you’re at it – follow us on Instagram too for updates from the heart of LQF.

Posted by: Susan Huxter
Posted in: Margot Janse, Travel, magazine,
comment-notesComments: 0


  

The night that was: CHEFstock 2014

Last Tuesday night, Chef Margot Janse teamed up with Chef Alyn Williams for CHEFstock 2014 hosted at in his eponymous Michelin-starred restaurant at The Westbury ‘to create an extraordinary one-night-only dining experience’.
Margot Janse said prior to the event:  “We’re cooking with sour figs, baobab, marula nuts and fynbos. We’re introducing Africa to London! I haven’t cooked with Chef Alyn Williams before—and I’m very excited to do so.”
Here is Margot and Alyn’s menu from the night as well as a couple of snapshots from the gourmet affair.

Last Tuesday night, Chef Margot Janse teamed up with Chef Alyn Williams for CHEFstock 2014 hosted at in his eponymous Michelin-starred restaurant at The Westbury ‘to create an extraordinary one-night-only dining experience’.

Margot Janse said prior to the event:  “We’re cooking with sour figs, baobab, marula nuts and fynbos. We’re introducing Africa to London! I haven’t cooked with Chef Alyn Williams before—and I’m very excited to do so.”

Here is Margot and Alyn’s menu from the night as well as a couple of snapshots from the gourmet affair.

margot-janse

margot and alyn

dish 2

dish 3

Posted by: Susan Huxter
Posted in: London, Margot Janse, Travel,
comment-notesComments: 1


  

Street Smart’s annual Christmas raffle

StreetSmart’s 4th annual Christmas Raffle is coming up on on 11 December 2014. Bread & Wine have shown their support by giving away a lunch for two, with a bottle of Miss Molly bubbly!

bread and wine

“All funds raised through the StreetSmart restaurant partners are handed over to our beneficiaries. These funds have a direct impact on the lives of vulnerable children and children at risk. The running costs of the organisation are covered by donations and projects, such as raffles. Proceeds will be for the administration of StreetSmart.”

Visit their website for more info: www.streetsmartsa.org.za; and enter the raffle here.

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


  

Getting to know the LQF family: Margot Janse

Over the next couple of months we’ll be interviewing members of our team, to not only show them off, but to gain insight into all the special details that make up Le Quartier Français.
First up, is our Executive Chef, the one-and-only, Margot Janse.
What’s your nickname?
You’d have to ask the team… Not sure I want to know [winks].
What’s your favourite thing about working at LQF?
The fact that it is a constant evolution.
Your favourite piece of décor?
I love the hanging fish light in The Tasting Room
Describe yourself in three words?
Determined,  compassionate and a tad sarcastic
Tell us a Franschhoek secret?
One of my favourite things to do is to enjoy sunset on the pass with a glass of bubbly in-hand. To remind ourselves how fortunate we are.
What is a must-have dish from The Living Room?
My Mama’s Meatballs
What is a must-have cocktail?
The sour fig caipirinha

Over the next couple of months we’ll be interviewing members of our team, to not only show them off, but also to gain insight into all the special details that make up Le Quartier Français.

First up, is our Executive Chef, the one-and-only, Margot Janse.

margot 1

What’s your nickname?
You’d have to ask the team… Not sure I want to know [winks].

What’s your favourite thing about working at LQF?
The fact that it is a constant evolution.

Your favourite piece of décor?
I love the hanging fish light in The Tasting Room.

Describe yourself in three words?
Determined,  compassionate and a tad sarcastic

Tell us a Franschhoek secret?
One of my favourite things to do is to enjoy sunset on the pass with a glass of bubbly in-hand. To remind ourselves how fortunate we are.

What is a must-have dish from The Living Room?
My Mama’s Meatballs

What is a must-have cocktail?
The sour fig caipirinha

Posted by: Susan Huxter
Posted in: Le Quartier Français, Margot Janse,
comment-notesComments: 0


  

Bread & Wine has been nominated for the #KlinkAwards 2014

Bread & Wine has been nominated for the #KlinkAwards 2014 in the ‘Beyond Expectation Awards’ ‘for Great Food and Excellent Wine’!
To enter, simply hop on over to their site to vote or you can enter by submitting photos on Instagram, Twitter or Facebook Easy by simply using the #KlinkAwards hashtag!
All participants will be automatically be entered into weekly draws to win ‘unforgettable wine experiences – a meal at a wine farm restaurant, a night at a wine farm guesthouse, a special wine pairing tasting experience, or, of course, the fruits of the vine itself’.

Bread & Wine has been nominated for the #KlinkAwards 2014 in the ‘Beyond Expectation Awards’ ‘for Great Food and Excellent Wine’!

To enter, simply hop on over to their site to vote or you can enter by submitting photos on Instagram, Twitter or Facebook  by simply using the #KlinkAwards hashtag! Find Bread & Wine on Twitter at @BreadandwineFH

All participants will be automatically entered into weekly draws to win ‘unforgettable wine experiences – a meal at a wine farm restaurant, a night at a wine farm guesthouse, a special wine pairing tasting experience, or, of course, the fruits of the vine itself’.

klink awards

Bread & Wine Vineyard Restaurant specialises in artisan charcuterie as well as inventive country cuisine. Think, hand-crafted bacon, a smorgasbord of cured meats, hams and sausages all incorporating local ingredients, including unique products, like the delectable Waygu bresoala.

Neil’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as; bacon wrapped springbok, butternut granola & sour fig, West coast mussels, Café de Paris butter, Brussel sprout, white onion & pancetta pizza and so much more.

Here you can learn from the masters, on offer are bread-baking and charcuterie making courses. There are plenty of unique products to take home too.

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


  

September special in The Living Room

Spring has sprung! And to celebrate, we’re running a special in The Living Room throughout the month of September.

Perfect for a catch up with a friend, a fun business date, or even some quiet couple time. Our spring special includes: a Grazing Board served with two G&Ts for R150.

spring special

The Grazing Board is a showcase of Neil Jewell’s chacuterie and sourdough as well as local cheese, along with our chef’s favourite bite of the day, which can be anything from bitterballen to terrine.

Now, we won’t pour you any ordinary G&T either. Served with clear, globe ice, we use premium Tanqueray Gin and Fitch & Leedes Tonic in specially crafted Tanqueray glasses.

Spring, it’s a G&T thing.

P.s We schooled you on how to make the perfect G&T too.

Posted by: Susan Huxter
Posted in: Franschhoek, The Living Room,
comment-notesComments: 1


  

Virtuoso Travel Week 2014

Virtuoso Travel Week 2014 took place in Las Vegas and saw 4,420 people attend from 92 countries: and our Susan Huxter was one of them.

LV4

The annual travel event is one of the biggest networking programmes in the industry. Travel agents, hoteliers, experts, media and more came out to talk, mingle and promote their destinations.

LV

We caught up Susan to find out more about her trip.

How was your flight up – we hear you tried out business class, anything to report?
I did happen to go first class Emirates! It’s the way travel should be; from the service to the caviar to the comfort, as well as the shower on-board! We were allowed five minutes per shower, I thought it would be a bit strange  if there was any turbulence! The treatment continues on arrival too: with  an airport bus that had leather armchairs to the first class lounge in Dubai—all very special. I feel spoilt for life!

What travel insights have you brought home?
Travel from the USA is booming: people want experiences—and not just hotels. They are excited by new destinations and South Africa is right up there on the to-do list.

The strangest thing you saw in Vegas?
So many things… The brides at the slot machines in their white dresses, Elvis impersonators, and every vehicle you can imagine has been made into a stretch limo…

LV3

What was the highlight of the trip?
The Cirque du Soleil show featuring Michael Jackson music—it’s incredible, the most amazing special effects, dancing and acrobatics.

And did you get to try Gordon Ramsay’s burger restaurant?
Great burgers, lots of beers on tap, décor not so great…

Anything else you’d like to add?
It was exhausting, exhilarating and intriguing. If aliens landed in Las Vegas they would be so scared and horrified at the sights, sounds and people—I think they would take off again immediately!

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


  

How to mix the perfect G&T

Good news folks, we’ve started using local brand, Fitch & Leedes’s  Indian Tonic and Soda Water in our bar.

We already use a local gin too from Inverroche Distillery in Stilbaai; come and try a perfectly mixed (locavore) G&T in The Living Room. Or, make it yourself at home using these tips:

fitch and leedes

How to mix the perfect G&T
Chill highballs in the freezer (nothing worse than a tepid G&T…)
When you’re ready for your G&T, remove glasses from the freezer and pack with ice, two fingers from the rim (the more ice there is, the less it will melt and dilute the flavours of the drink).
Add two shots of local, Inverroche Gin
Run a lemon or lime around the rim of the glass, give a gentle squeeze and drop it in
Serve Fitch & Leedes  Indian Tonic on the side,  so the drinker can be in control of the drink

Enjoy!

Posted by: Susan Huxter
Posted in: Bar, Ingredients, The Living Room,
comment-notesComments: 1


  

Bread & Wine is looking for a chef de partie!

Attention foodies! Bread &Wine is looking for a chef de partie to join our kitchen team.
Want to work alongside the Charcuterie King of South Africa, Neil Jewell? This is your chance!
“Our highly talented chef Neil Jewell and his team create fantastic food as well as charcuterie. We have a small team of hard working chefs and would like to strengthen this. If you are hardworking and humorous, able to offer creative flair & imagination for our seasonally influenced a la carte menu, specials and function menus. Capable of running your own section, maintaining standards and implementing suggestions or ideas. Open daily for lunches, including weekends and some evenings.”
Please email Tina at breadandwine@moreson.co.za, with your CV as well as a short motivation letter. Applicants must have a passion for charcuterie.

Attention foodies! Bread &Wine is looking for a chef de partie to join our kitchen team.

Want to work alongside the Charcuterie King of South Africa, Neil Jewell? This is your chance!

chef de partie

“Our highly talented chef Neil Jewell and his team create fantastic food as well as charcuterie. We have a small team of hard working chefs and would like to strengthen this. If you are hardworking and humorous, able to offer creative flair & imagination for our seasonally influenced a la carte menu, specials and function menus. Capable of running your own section, maintaining standards and implementing suggestions or ideas. Open daily for lunches, including weekends and some evenings.”

Please email Tina at breadandwine@moreson.co.za, with your CV as well as a short motivation letter. Applicants must have a passion for charcuterie.

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


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