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Niche Hyperlocal Cuisine

Man that’s a mouthful. Doesn’t it sound ridiculously complicated?

Basically – for us laymen – it’s what Margot’s been doing in the Tasting Room for the last few years. Which is using local ingredients to create African inspired cuisine.

But to pass as niche hyperlocal cuisine it needs to be truly local, both biologically and culturally.

It’s worth remembering that definition because, as this trend continues to grow, there are bound to be a few impostors who try get in on the action.

Posted by: Sue Huxter
Posted in: Margot Janse, The Tasting Room, Trends,
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