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We’re all grown up

We’ve been doing some style surgery at LQF, a nip here, a tuck there, and our reception got an entire facelift. Don’t you thing we look all grown up?

Recept 2

Recept 3

Recept 5

Posted by: Susan Huxter
Posted in: Hotel, Inspiration, Le Quartier Français,
comment-notesComments: 1


  

The Klink Awards!

The official statement is: ‘The #KLINK Awards have been launched by Wine Tourism South Africa, with the objective of inspiring South Africans to explore and enjoy the experiences offered by the country’s winelands.’

Neil and Clayton

Bread and Wine is a nominee in the ‘Beyond Expectations’ expectations category. VOTE HERE for us to wine, we mean, er, win.

The #KLINK Awards have been launched by Wine Tourism South Africa, publishers of the Wine Tourism Handbook, with the objective of inspiring South Africans to explore and enjoy the experiences offered by the country’s winelands.
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Competition,
comment-notesComments: 0


  

Taking It Easy

‘A rare and intimate glimpse into the kitchens and dining rooms of South Africa’s best-loved chefs and foodies.’

Taking it Easy jacket

Margot was one of the 20 chefs featured in the cookbook, and author Andy Fenner, also known as Jamie Who, sat with her and her family at a table on their back stoep. Family and friends tucked into a mouth-watering crayfish braai, plus many other delicious accompaniments (which we’ll keep a secret for the book).

Published by Sunbird Publishers the book is available for R295.00

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


  

Pay for one tasting menu, and the other is on us…

Squid ink cigars - small

We’re extending our Companion Fare in The Tasting Room to September. This means you pay for one dinner and the other dinner is on us. We have just ten spots to fill, so you’d better be quick.

Try our great accommodation packages in the hotel, www.lqf.co.za, or the deals in Delicious, right next door so you don’t have to fine dine and drive. To book email restaurant@lqf.co.za and quote ‘Wednesday companion fare’

We’re extending our Companion Fare, on a Wednesday night in The Tasting Room to September. This means you pay for one dinner and the other dinner is on us. We have just ten spots left to fill.
Try our great accommodation packages in the hotel, www.lqf.co.za, or the deals in Delicious, www.delicioushotels.com, right next door so you don’t have to fine dine and drive.  To book email restaurant@lqf.co.za and quote ‘Wednesday companion fare
Posted by: Susan Huxter
Posted in: Franschhoek, Le Quartier Français, The Tasting Room,
comment-notesComments: 0


  

Roaming art

Not content to remain in Franschhoek; pieces from, is art gallery, can be found wandering the globe.

Wired Sheep by Street Wires graze on the green knolls of Devon

Wired Sheep by Street Wires graze on the green knolls of Devon

An 'Autumn Leaf' by Strijdom van der Merwe drifted down into Holland

An 'Autumn Leaf' by Strijdom van der Merwe drifted down into Holland

A 'Malay Girl' by Lionel Smit smelling the roses in Switzerland

A 'Malay Girl' by Lionel Smit smelling the roses in Switzerland

Posted by: Susan Huxter
Posted in: Franschhoek, Is Art, Le Quartier Français,
comment-notesComments: 0


  

Beetroot sponge, spinach & onion puree, buttermilk labne, dill & cucumber granita

Beetroot sponge, spinach and onion puree, buttermilk labne,
dill and cucumber granita
Beetroot sponge:
• 50ml Beetroot Juice
• Pinch of salt
• ½ gelatine leaf
• Salt
Take 1 flexi pan half sphere mould (600 x 400 mm / 400 x 300 mm)
Place the gelatine in a small bowl with ice water and set aside.
Place the beetroot juice and salt in a small saucepan and bring to the boil.
Remove from the heat and add the softened gelatine leaf.
Place a fine strainer over a medium mixing bowl and strain the beetroot juice
Take a medium bowl and fill with ice, poor the beetroot mixture into a slightly smaller bowl and
place it on to the ice.
Whisk the beetroot mixture continuously until it is aerated and cold. The gelatin will have set it.
Scoop the mixture into a piping bag and pipe into flexi pan half sphere mould. (spray with ‘Spray
and Cook’ first) Scrape all excees off, using a spatula – so the tops of the half sheres are flat.
Refrigerate.
Beetroot crumbs
Panko crumbs
• 50gr
Beetroot juice in spray bottle
• 20 ml
Preheat oven to 80C
Spread the crumbs in a thin layer on an oven tray and spray with the beetroot juice, making sure
all the crumbs are pink, but not soaked. Dry out in the oven for 30 minutes.
Buchu powder
• 200gr fresh buchu, leaves picked off the stems
Leave the buchu to dry and blend until very fine using a spice grinder.
Buttermilk labne:
• 500 ml Buttermilk
• 40cmx40cm piece of muslin cloth
Hang the buttermilk overnight in the muslin cloth.
Once drained, discard the extra whey and place the buttermilk in a small piping bag.
Spinach and onion puree:
• ½ Onion, thinly sliced
Single cream
• 125ml
100gr
Baby spinach
Unsalted butter
• 10gr
-for onion puree
Warm up a medium pan, add the butter and sliced onions and sweat until soft without getting any
colour on the onions. Season with salt. Add the cream, and reduce over high heat for 5 minutes.
- For spinach puree
Boil a pot of water add some salt.
Blanch the spinach in the boiling water for 1 min
Remove the spinach with a large slotted spoon, drain and place directly into a blender jug.
Blend until very smooth, add the creamed onions and blend again.
Pass through a tamis.
Cucumber and dill granita:
• 150gr Cucumber, diced
• 10gr Dill, stems removed
• 5gr White wine vinegar
• 2gr Salt
• 1gr Xanthan gum
Blend all the ingredients in bar blender and pass through a fine sieve, pour into a tray with a wide
base, and freeze.
Scrape the frozen mixture with a fork to form fine flakes.
Keep frozen.
Serving:
Scoop the centre out of the beetroot sponges and fill it with some of the spinach and onion puree,
then take the two halves and stick them together. Carefully roll in the beetroot crumbs.
Pipe 1 tablespoon of buttermilk on the plate and drag across with a small spatula. Place the
beetroot ball on the plate, scoop some of the granita next to the ball and sprinkle with some
buchu powder.

Beetroot recipe

The blushing beetroot recipe as seen on South Africa’s Masterchef.

Recipe

Beetroot sponge:

  • 50ml beetroot juice
  • Pinch of salt
  • ½ gelatine leaf

Take 1 flexi pan half sphere mould (600 x 400 mm / 400 x 300 mm), then place the gelatine in a small bowl with ice water and set aside. Place the beetroot juice and salt in a small saucepan and bring to the boil. Remove from the heat and add the softened gelatine leaf.

Place a fine strainer over a medium mixing bowl and strain the beetroot juice. Take a medium bowl and fill with ice, pour the beetroot mixture into a slightly smaller bowl and place it on to the ice.

Whisk the beetroot mixture continuously until it is aerated and cold. The gelatin will have set it. Scoop the mixture into a piping bag and pipe into flexi pan half sphere mould. (spray with ‘Spray and Cook’ first) Scrape all excess off, using a spatula – so the tops of the half spheres are flat. Refrigerate.

Beetroot crumbs:

  • 50gr panko crumbs
  • 20 ml beetroot juice in spray bottle
  • Preheat oven to 80C

Spread the crumbs in a thin layer on an oven tray and spray with the beetroot juice, making sure all the crumbs are pink, but not soaked. Dry out in the oven for 30 minutes.

Buchu powder:

  • 200gr fresh buchu, leaves picked off the stems

Leave the buchu to dry and blend until very fine using a spice grinder.

Buttermilk labne:

  • 500 ml buttermilk
  • 40cmx40cm piece of muslin cloth

Hang the buttermilk overnight in the muslin cloth. Once drained, discard the extra whey and place the buttermilk in a small piping bag.

Spinach and onion puree:

  • ½  onion,  thinly sliced
  • 125ml single cream
  • 100gr baby spinach
  • 10gr unsalted butter

-for onion puree

Warm up a medium pan, add the butter and sliced onions and sweat until soft without getting any colour on the onions. Season with salt. Add the cream, and reduce over high heat for 5 minutes.

- For spinach puree

Boil a pot of water add some salt. Blanch the spinach in the boiling water for 1 minute. Remove the spinach with a large slotted spoon, drain and place directly into a blender jug. Blend until very smooth, add the creamed onions and blend again. Pass through a tamis.

Cucumber and dill granita:

  • 150gr cucumber, diced
  • 10gr dill, stems removed
  • 5gr white wine vinegar
  • 2gr salt
  • 1gr xanthan gum

Blend all the ingredients in bar blender and pass through a fine sieve, pour into a tray with a wide base, and freeze.Scrape the frozen mixture with a fork to form fine flakes. Keep frozen.

Serving:

Scoop the centre out of the beetroot sponges and fill it with some of the spinach and onion puree, then take the two halves and stick them together. Carefully roll in the beetroot crumbs.

Pipe 1 tablespoon of buttermilk on the plate and drag across with a small spatula. Place the beetroot ball on the plate, scoop some of the granita next to the ball and sprinkle with some buchu powder.

comment-notesComments:


  

Our new look Tasting Room

the tasting room

Herbert Janse, Margot’s brother, flew in from Holland and spent an intensive couple of weeks redesigning the Tasting Room. With a background in set and theatre design he certainly has theatrical flair, and has created a stage worthy of the cuisine. “The décor reflects Margot Janse’s food,” says Herbert. “The unexpected.”

new look 2

There are teasers throughout. Antique crystal bulbs dating back to 1910 have been placed irregularly on the ceiling. Herbert found them in Holland: “they’re early electric bulbs that were once used at fairs.”
There’s also a set of crockery stuck upside down to the celling—almost like a wink from the chef herself.

There are teasers throughout. Antique crystal bulbs dating back to 1910 have been placed irregularly on the ceiling. Herbert found them in Holland: “they’re early electric bulbs that were once used at fairs.”

There’s also a set of crockery stuck upside down to the celling—almost like a wink from the chef herself.

Head on over to our Facebook page to see more photos, or come see for yourself.

Posted by: Susan Huxter
Posted in: Food, Le Quartier Français, Margot Janse, The Tasting Room,
comment-notesComments: 1


  




If I can't stay at Le Quartier, I want to go home

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