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Taste of Mumbai

Taste of Mumbai
Margot Janse will be representing South Africa at the first ever Taste of Mumbai in India.
Taking place on 22 February in the South Mumbai neighbourhood of Marine Lines the Taste of Mumbai festival will be a the three-day outdoor event showcasing fine dining food stalls as well as suppliers of local, imported, and artisanal culinary products. The Mumbai format will be almost identical to that of Taste of London, just on a much smaller in scale. The organisers say they’ve chosen 12 high-end restaurants (ten from within India, two from overseas) to showcase their food at the event.
This festival first originated in London in 2004, and is now held in 15 cities across the world, including Cape Town and Joburg.
Follow Lequaf on Twitter for updates from the festival.

Margot Janse will be representing South Africa at the first ever Taste of Mumbai in India.

Taking place on 22 February in the South Mumbai neighbourhood of Marine Lines the Taste of Mumbai festival will be a the three-day outdoor event showcasing fine dining food stalls as well as suppliers of local, imported, and artisanal culinary products. The Mumbai format will be almost identical to that of Taste of London, just on a much smaller in scale. The organisers say they’ve chosen 12 high-end restaurants (ten from within India, two from overseas) to showcase their food at the event.

This festival first originated in London in 2004, and is now held in 15 cities across the world, including Cape Town and Joburg.

rabbit

Follow Lequaf on Twitter for updates from the festival.

Posted by: Susan Huxter
Posted in: Chefs, Festival, Margot Janse, Taste of Mumbai,
comment-notesComments: 1


  

Un-Valentine’s Feast at Bread & Wine Vineyard Restaurant

It’s that time of year again…when  teddies with sickly sweet messages populate the shopping aisles, tacky red roses are in artificial bloom, and insecurity reigns. Valentine’s Day is when crass corporations trade on human emotion for commercial success. Enough! Whether you’re loved up or not, how about you celebrate your love for food instead at Bread & Wine Vineyard Restaurant’s Un-Valentine’s Feast! All the cool kids are doing it.

valentine's day 2013

Are you looking to eat out on the 14th of February as a non-couple? Do you want to skip the over-priced red roses, tasteless heart-shaped confectionary and Chris de Burgh?
Well then you should join Bread & Wine for their annual Un-Valentine’s Day Feast!
On the 14th of February Neil Jewell will once again prepare a sensational three course dinner where there
is only one unbreakable rule … absolutely no tables of two. In fact, to ensure strict enforcement of said
unbreakable rule, everyone will be seated at one long and very social table.
For more information, or to reserve yourself a spot at the UnValentine’s Day Feast:
Call Tina on +27 21 876 4004 or email us.
14th February 2013
Un valentines feast
Glass of Miss Molly Bubbly on arrival
For the table to share -
Water buffalo bresaola, polenta & pickled porcini
Ricotta fritter, mushroom jelly
Poule au pot quail – baby carrots & potato
White chocolate gratin, raspberries & ginger bread ice-cream

Details:
Are you looking to eat out on the 14th of February 2013 as a non-couple? Do you want to skip the over-priced red roses, tasteless heart-shaped confectionery and Chris de Burgh? On the 14th of February 2013, Neil Jewell will once again prepare a sensational three course dinner where there is only one unbreakable rule … absolutely no tables of two. In fact, to ensure strict enforcement of said unbreakable rule, everyone will be seated at one long and very social table.

For more information, or to reserve yourself a spot at the UnValentine’s Day Feast: Call Tina on +27 21 876 4004 or email us on breadandwine@moreson.co.za

Menu:
Glass of Miss Molly Bubbly on arrival

For the table to share
Water buffalo bresaola, polenta & pickled porcini
Ricotta fritter, mushroom jelly
Poule au pot quail – baby carrots & potato
White chocolate gratin, raspberries & ginger bread ice-cream
CoffeeCost:
R295.00pp

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


  

The World’s Top Tasting Menus in Departures Magazine

Departures Magazine is ‘navigating the luxury frontier’, and is a publication that focuses on the world’s best high-end travel, fashion, shopping, art, culture and food.

And they’ve recently included us in ‘The World’s Top Tasting Menus’.

Departures Magazine reports: “The African-inspired Surprise Tasting menu melds African influences with classic haute cuisine in an innovative, elevated way.”

Visit the Departures Magazine site to view the slide show, and to see who else made the list.

departures magazine

Posted by: Susan Huxter
Posted in: Food, Margot Janse, Press, Press & Media, The Tasting Room,
comment-notesComments: 0


  

A bread-making experience in the winelands

A bread-making experience in the winelands
Let them eat bread! Knead to relax? Well you don’t need a lot of dough. Ok, yes, too much.
But seriously, the bread-making experience at Bread & Wine Vineyard Restaurant in Franschhoek is just the panacea for city-weary souls. Learn all about bread baking in the leafy surrounds of Moreson Wine Farm. Watch as your creations rise, golden and bubbly, and then tuck into your homemade bread with a country chic lunch at the farm restaurant. And there be wine, plenty of it.
The programme
Start at 09h30 sharp
On arrival you will receive your very own apron, recipe book and ingredients Hands-on, with a bit of guidance you will make 4 different types of dough– focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Maximum group size 10 people,
Cost per person R700.00 (excludes drinks)
Forthcoming dates:
9th February
23rd February
23rd March
13th April
4th May
8th June

Let them eat bread! Knead to relax? Well you don’t need a lot of dough. Ok, yes, too much.

But seriously, the bread-making experience at Bread & Wine Vineyard Restaurant in Franschhoek is just the panacea for city-weary souls. Learn all about bread baking in the leafy surrounds of Môreson Wine Farm. Watch as your creations rise, golden and bubbly, and then tuck into your homemade bread with a country chic lunch at the farm restaurant. And there will be wine, plenty of it.

bread making classes

The programme

Start at 09h30 sharp
On arrival you will receive your very own apron, recipe book and ingredients Hands-on, with a bit of guidance you will make 4 different types of dough– focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Maximum group size 10 people,
Cost per person R700.00 (excludes drinks)

Forthcoming dates:
9th February
23rd February
23rd March
13th April
4th May
8th June

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


  

Honest Cooking Magazine

And yet another cutting-edge foodie publication! Last week we reported on FOOL magazine with their rock and roll approach to food writing. This digital read promises to not disappoint either.

honest cooking

Honest Cooking is a new iPad magazine available for free download. Born out of well-respected website of the same name, the digital magazine focuses on interesting figures within the food industry, there are no recipes, but instead lengthy  features on “weird and wonderful food personalities and phenomena from around the world.”

Get it here!

focus on the most interesting people in the industry.
Void of recipes, the team behind the the new app say it has been created to tell longer stories and features on “weird and wonderful food personalities and phenomena from around the world.”
Posted by: Susan Huxter
Posted in: Inspiration,
comment-notesComments: 0


  

FOOL Magazine

FOOL Magazine
Food, insanity, brilliance and love… That’s the tagline of this rock and roll foodie mag. It’s published four times a year in Sweden, and you can order your copy online—though you have to be quick, issue #2 is already sold out. Winner of the Gourmand Book Award for Best Food Magazine of 2012 FOOL was created by husband and wife team, art director and editor Lotta Jorgensen and photographer and co-editor Per-Anders Jorgenson.
The magazine focuses on cutting-edge food photography and stories about chefs and people in the food world who inspire the enigmatic couple.
“FOOL is different to other magazines on food, taking inspiration from fashion, design and popular culture. We like working with photographs and illustrations the same way as fashion magazines. There are no recipes; no high end fashion magazine would have sewing patterns for clothes. Gastronomy needs to be taken seriously but with humour.”
Check out their website.
Another interesting foodie mag to check out is Gastronomica

Food, insanity, brilliance and love… That’s the tagline of this rock and roll foodie mag. FOOL is published four times a year in Sweden, and you can order your copy online—though you have to be quick, issue #2 is already sold out. Winner of the Gourmand Book Award for Best Food Magazine of 2013, FOOL was created by husband and wife team, art director and editor Lotta Jorgensen and photographer and co-editor Per-Anders Jorgenson.

The magazine focuses on cutting-edge food photography and stories about chefs and people in the food world who inspire the enigmatic couple. The design is brilliant and bold. A decisively unique offering that stands out from the hum-drum of foodie publishing.

“FOOL is different to other magazines on food, taking inspiration from fashion, design and popular culture. We like working with photographs and illustrations the same way as fashion magazines. There are no recipes; no high end fashion magazine would have sewing patterns for clothes. Gastronomy needs to be taken seriously but with humour.”

fool magazine

We’re hooked. FOOL please print more magazines!

Check out their website.

Another interesting foodie mag to check out is Gastronomica.

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


  

I love my Hoek

We believe in supporting local businesses and seeing our beautiful valley thrive. This new initiative from ‘Franschhoek Wine Valley’ ties in with this philosophy.

i love my hoek

“I Love My Hoek is a Franschhoek Wine Valley initiative, and is an exclusive rewards programme specifically for Franschhoek locals only, to earn cashback rewards as locals support the businesses in the area.” Find out more here.

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


  

The Môreson Blessing of the Harvest Festival

Hello summer! Harvest is in full swing in the Franschhoek Valley and Môreson Wine Estate is celebrating with a ‘Blessing of the Harvest Festival’, which will include making your own wine the old-fashioned way, a harvest feast, and wine, wine, wine.

Hello summer! Harvest is in full swing in the Franschhoek Valley and Môreson Wine Estate is celebrating with a ‘Blessing of the Harvest Festival’, which will include picking your own grapes and making your own wine, a harvest feast, and drinking plenty of delicious wine, wine, wine.

blessing of the harvest festival

“Come join in on Saturday the 2nd of February 2013 to try your hand at making wine the old fashioned way. Yes, you’ll handpick your own basket of grapes and then press them using the oldest tools in the winemaking business … your feet.

Once you’re done with your stomping Bread & Wine Vineyard Restaurant will treat you to an unrivalled Harvest Feast. This year you’ll be spoilt for choice with dishes that include: watermelon gazpacho, brown cap mushroom, mascarpone, leek & thyme tart, Italian coleslaw & pancetta, Spier chicken confit, chestnut & truffle terrine, pepper roasted rump and much more. Then there is the wine, oh that delicious wine! With an extensive selection of Môreson and Miss Molly cap classiques and wines you won’t go thirsty. View the full Bread & Wine Harvest Feast menu.

The 2013 Môreson Blessing of the Harvest Festival costs just R450 per person. Included in this price is: a glass of bubbles on arrival, the harvest, stomping, water during your stomping session, Bread & Wine’s Harvest Feast and your own bottle of foot-pressed wine (available for collection in November 2013). ”

The ideal 2013 summer experience for couples, friends and groups. To Book: Call Tina: 021-876 4004 or email breadandwine@moreson.co.za.

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


  

The kitchen of the future

The kitchen of the future
It’s 2013—where are the hover cars, the square meals in a round tablet, and helpful robot slaves?
Well, we may not have the gimmicky stuff yet, but the future sure has come to the kitchen. Check out these gadgets we scoured off the web.
The Cutting Scale
A simply brilliant idea: a cutting board that has an integrated scale within a defined area on its surface. It allows a person to both cut and measure ingredients on the same surface.
http://www.designboom.com/project/cutting-scale/
The Brainwave
It’s a fax machine, no it’s a paper shredder –actually it’s a desk top microwave. An interesting solution for people who can’t tear themselves away from their work. “The appliance works with the C8 port connected to the mains and is controlled through a computer application connected via USB. A RFID-tagged plastic spoon comes along with specially packaged meals and scanning the tag transmits the meal info to the microwave.” http://www.yankodesign.com/2010/04/29/microwave-cooking-with-the-desktop/
Portable Toaster
Perfect for picnics! Say no to soggy bread with this nifty invention. It comes with a portable plate that recharges and stores the toasting knife.
http://www.designlaunches.com/gadgets/a_crisp_cut_with_the_portable_toaster.php
The Qumi
An entry for the The Electrolux Design Lab competition, The Qumi ‘is a “flexible cooking unit”. The versatile induction cooker is egg-shaped and able to fry, steam, or heat ingredients in a manner similar to today’s multicookers. However, unlike anything on the market today, the concept appliance has absolutely no control or display panel, and instead would be operated entirely by a mobile device.’
http://www.cnet.com/8301-13553_1-20007932-32.html
The Kitchen Countertop with a Brain
A kitchen countertop that can recognise ingredients and suggest recipes and tips as well as nutritional information. Say if you place asparagus on the counter, the ‘brain’ behind it will project information onto the surface.
http://www.technologyreview.com/news/419639/a-kitchen-countertop-with-a-brain/?nlid=3199&a=f

It’s 2013—where are the hover cars, the square meals in a round tablet, and helpful robot slaves? Well, we may not have the gimmicky stuff yet, but the future sure has come to the kitchen. Check out these gadgets we scoured off the web.

The Cutting Scale
A simply brilliant idea: a cutting board that has an integrated scale within a defined area on its surface. It allows a person to both cut and measure ingredients on the same surface.

cutting scale

www.designboom.com

The Brainwave
It’s a fax machine, no it’s a paper shredder –actually it’s a desk top microwave. An interesting solution for people who can’t tear themselves away from their work. “The appliance works with the C8 port connected to the mains and is controlled through a computer application connected via USB. A RFID-tagged plastic spoon comes along with specially packaged meals and scanning the tag transmits the meal info to the microwave.”

brainwave

www.yankodesign.com

Portable Toaster
Perfect for picnics! Say no to soggy bread with this nifty invention. It comes with a portable plate that recharges and stores the toasting knife.
portable toaster 1 www.designlaunches.com

The Qumi
An entry for the The Electrolux Design Lab competition, The Qumi ‘is a “flexible cooking unit”. The versatile induction cooker is egg-shaped and able to fry, steam, or heat ingredients in a manner similar to today’s multicookers. However, unlike anything on the market today, the concept appliance has absolutely no control or display panel, and instead would be operated entirely by a mobile device.’

the qumi

www.cnet.com

The Kitchen Countertop with a Brain
This Sci-Fi invention is a kitchen countertop that can recognise ingredients and suggest recipes, tips as well as supply nutritional information. Say if you place asparagus on the counter, the ‘brain’ behind it will project information onto the surface about the vegetable. Just make sure you get a doormat that reads ‘ Welcome to The Jetsons’.

intel_coffee_x220

www.technologyreview.com

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


  

It’s back to school at LQF

Back to school
Cooking school that is! Here at Le Quartier Francais we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.
So, what’s cooking good-looking?
Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee. Tempering and blending of spices as well as discovering her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.
Dates 10 January 2013 and 12 February 2013, 30 March 2013
Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.
Dates 25 August 2013, 01 October 2013
Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)
Dates: 31 January 2013, 18 February 2013, 18 March 2013
Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Follow us on Twitter for news on our cooking classes, will be promoting new ones throughout the year. Plus please email us at: louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.

Cooking school that is! Here at Le Quartier Français we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.

So, what’s cooking good-looking?

Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee where you’ll temper and blend spices as well as discover her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.

cooking with spices

Dates 10 January 2013 and 12 February 2013, 30 March 2013

Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.

south african flavours

Dates 25 August 2013 and 01 October 2013

Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)

bread making

Dates: 31 January 2013, 18 February 2013, and 18 March 2013

Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.

tarts

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.

charcuterie

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Follow us on Twitter for news on our cooking classes we will be promoting new ones throughout the year. Plus please email us at:  louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.



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