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Happy Easter!

Our very own Easter bunnies have hopped all of the world! These bunny sculptures, by Guy du Toit, were bought at is art; and their owners have kindly sent us some snapshots of their new homes.

guy du toit bunny sculpture

guy du toit bunny sculptureHead over here to see more images.

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


  

Rump of lamb with fresh mint sauce for Easter

Servings: 8
Preparation time: 15 minutes
Cooking time: 8 hours 30 minutes
Ingredients
1 Knorr Lamb or Chicken Stock cube
1tbsp olive oil
1–2tsps finely chopped fresh thyme
8 thin lamb rump steaks
400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
1 shallot, finely chopped
Mint Sauce
150g caster sugar
150ml white wine vinegar
15g pack fresh mint
Marco’s note
I make my mint sauce in a particular way. I make a vinegar syrup and mix in blanched mint at the last minute. That’s because I want to maximise the flavour of the mint.
Method
1. First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.
2. Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.
3. Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!
4. Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.
5. Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.
6. Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.
7. Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.
8. Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.
9. Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.

We love this indulgent lamb recipe by celebrated chef Marco Pierre White; it’s the perfect dish to tuck into over Easter weekend.

Rump of lamb with fresh mint sauce
lamb

Servings: 8
Preparation time: 15 minutes
Cooking time: 8 hours 30 minutes

Ingredients
1 Knorr Lamb or Chicken Stock cube
1tbsp olive oil
1–2tsps finely chopped fresh thyme
8 thin lamb rump steaks
400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
1 shallot, finely chopped

Mint Sauce
150g caster sugar
150ml white wine vinegar
15g pack fresh mint

Marco’s note
I make my mint sauce in a particular way. I make a vinegar syrup and mix in blanched mint at the last minute. That’s because I want to maximise the flavour of the mint.

Method
1. First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.

2. Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.

3. Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!

4. Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.

5. Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.

6. Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.

7. Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.

8. Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.

9. Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.

Recipe source: www.hellomagazine.com

Posted by: Susan Huxter
Posted in: Chefs, recipe,
comment-notesComments: 0


  

The best restaurant on the African continent

In an article last week, Larry Olmsted from Forbes, called The Tasting Room, ‘the best restaurant on the African continent’ – we’re deeply honoured and thrilled by this statement.

An excerpt: “While Franschhoeck has a long main street lined with restaurants, shops, wine rooms, and galleries – it simply made for visiting. Filled with art and comprised of rooms in swank freestanding cottages arranged around a pool and gardens, Le Quartier Francais is its best hotel, and the Tasting Room its best restaurant.”

Read the rest of the article here.

SA-TastingRoom11

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Margot Janse in Food & Home magazine

Margot Janse is featured in the April edition of Food & Home at her country home in Franschhoek. The article jumps into her home life, which is punctuated by laughter, champagne, and family.

food and home magazine

The article includes recipes for:
Sticky ‘Farmer Angus’ beef short-ribs
Pickled cucumber and runner beans
Duncan’s Famous Pear Tarte Tatin
Egg yolk ravioli with mushroom ragout
Oysters with sour fig

food and home feature margot janse
Pickled cucumber and runner beans
Posted by: Susan Huxter
Posted in: Chefs, Franschhoek, Margot Janse, Press & Media, magazine, recipe,
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Franschhoek Mystery Weekends

The Franschhoek Mystery Weekend
Do you love surprises? Then let the Franschhoek Wine Valley indulge you! On the weekend of 26 – 28th April 2013, the Franschhoek Mystery Weekends kick off with the first in the series of weekends!
Experience the best of the best in Franschhoek for just R2340 per couple, and for the whole weekend you’ll be spoiled in our beautiful winelands village—a perfect autumn escape.
According to the Franschhoek Wine Valley:
How the Franschhoek Mystery Weekend Works:
We – Franschhoek Wine Valley – randomly select a range of amazing Franschhoek adventures and create your unique couple Mystery Weekend Package. This means that you have no idea where you’re staying, where you’re eating or what other experiences are in store for you. How awesome!
Every Franschhoek Mystery Weekend Package includes the following:
• Two nights of accommodation (for two people sharing) at one of Franschhoek’s excellent four or five star hotels, B&B’s or guesthouses;
•          A meal voucher (for two) to one of Franschhoek’s renowned fine
dining establishments;
•         Two breakfasts (for two );
•         Two tickets to The Screening Room at Le Quartier Français ;
•         A discount voucher (per couple) to use at the participating
Franschhoek retail outlet;
•         Two different wine tastings (per couple), each taking place at an award-winning
participating Franschhoek wine farm;
•         One other surprise Franschhoek experience (per couple).
For bookings or queries please contact Carmen Kleinschmidt on +27 21 876 2861 or email: office@franschhoek.org.za

Do you love surprises? Then let the Franschhoek Wine Valley indulge you!

Experience the best of the best in Franschhoek for just R2340 per couple, and for a whole weekend you’ll be spoiled in our beautiful winelands village—a perfect winter escape.

Franschhoek

According to the Franschhoek Wine Valley here’s how the Franschhoek Mystery Weekend Works:
“We – Franschhoek Wine Valley – randomly select a range of amazing Franschhoek adventures and create your unique couple Mystery Weekend Package. This means that you have no idea where you’re staying, where you’re eating or what other experiences are in store for you. How awesome!”

Every Franschhoek Mystery Weekend Package includes the following:
• Two nights of accommodation (for two people sharing) at one of Franschhoek’s excellent four or five star hotels, B&B’s or guesthouses;
• A meal voucher (for two) to one of Franschhoek’s renowned fine dining establishments;
• Two breakfasts (for two );
•Two tickets to The Screening Room at Le Quartier Français ;
• A discount voucher (per couple) to use at the participating Franschhoek retail outlet;
•Two different wine tastings (per couple), each taking place at an award-winning participating Franschhoek wine farm;
•One other surprise Franschhoek experience (per couple).
For bookings or queries please contact Carmen Kleinschmidt on +27 21 876 2861 or email: office@franschhoek.org.za

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


  

Neil Jewell scoops best producer in ‘The Paddocks’!

Neil Jewell from Bread & Wine scoops best producer in The Paddocks
category of The Eat Out Produce Awards 2013
The Charcuterie King, Neil Jewell is crowned the best producer in The
Paddocks category of The Eat Out DStv Food Network Produce Awards.
The winners were announced during a night market at The Biscuit Mill in
Woodstock, Cape Town on 15 March 2013. Stands at the night market were be
run by this year’s finalists and winners, showcasing the best of South Africa’s
fresh produce.
The official awards statement: “The Eat Out DStv Food Network Produce
Awards celebrate outstanding, independent South African producers for their
integrity, passion and innovation. Winners are those who deliver a consistently
high quality product that is SA grown or developed using primary produce from
SA. Due care and consideration for both the environment and workforce are
essential criteria. In addition to small producers, we also recognize stores and
markets for their vital role in the process.”
Neil’s passion and commitment to using only the best ingredients coupled with
insatiable creativity makes him a very worthy candidate of this award.
Bread & Wine Vineyard Restaurant on Môreson Farm specialises in fare that
encompasses the best produce Franschhoek has to offer and showcases it in a
beautiful country chic restaurant; paired with the estate’s award-winning wines.
BREAD & WINE VINEYARD RESTAURANT
email: breadandwine@moreson.co.za
phone: +27 21 876 3692

The Charcuterie King, Neil Jewell is crowned the best producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013. The winners were announced during a night market at The Biscuit Mill in Woodstock, Cape Town on 15 March 2013. Stands at the night market were be run by this year’s finalists and winners, showcasing the best of South Africa’s fresh produce.

Neil Jewell

The official awards statement: “The Eat Out DStv Food Network Produce Awards celebrate outstanding, independent South African producers for their integrity, passion and innovation. Winners are those who deliver a consistently high quality product that is SA grown or developed using primary produce from SA. Due care and consideration for both the environment and workforce are essential criteria. In addition to small producers, we also recognize stores and markets for their vital role in the process.”

Neil’s passion and commitment to using only the best ingredients coupled with insatiable creativity makes him a very worthy candidate of this award.

Bread & Wine Vineyard Restaurant on Môreson Farm specialises in fare that encompasses the best produce Franschhoek has to offer and showcases it in a beautiful country chic restaurant; paired with the estate’s award-winning wines.

BREAD & WINE VINEYARD RESTAURANT
email: breadandwine@moreson.co.za
phone: +27 21 876 3692

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


  

Franschhoek Festivals 2013

his year is packed with events and festivals; there’s something for everyone, from the bookworms, to the foodies and wine-lovers too.
Franschhoek Literary Festival (17 to 19 May 2013)
Indulge your inner bookworm with exciting talks by acclaimed local and international authors.
Cook Franschhoek (14 to 16 June 2013)
An interactive festival highlighting Franschhoek’s chefs and winemakers as they cook in demonstration kitchens.
Franschhoek Bastille Festival (12 to 14 July 2013)
This is one not to be missed! Locals and visitors paint the town red, blue and white, and will be celebrating the Valley’s centuries-old French Huguenot heritage.

This year is packed with events and festivals; there’s something for everyone, from the bookworms, to the foodies and wine-lovers too. Here are some ones we’re looking forward too!

Franschhoek Literary Festival (17 to 19 May 2013)
Indulge your inner bookworm with exciting talks by acclaimed local and international authors.

Cook Franschhoek (14 to 16 June 2013)
An interactive festival highlighting Franschhoek’s chefs and winemakers as they cook in demonstration kitchens.

Franschhoek Bastille Festival (12 to 14 July 2013)
This is one not to be missed! Locals and visitors paint the town red, blue and white, and will be celebrating the Valley’s centuries-old French Huguenot heritage.

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


  

Ingenious and indigenous ingredients

Ingenious and indigenous ingredientsEnter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:KapokbosA strain of wild rosemary.NastergalBright, purple berries from a nightshade plant.Num num‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.Eugenia berriesEdible pink-purple berries that offer an unsual flavour profile of both sweet and spice.Baobab fruitThe tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.
Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic.

Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

baobab fruit

Posted by: Susan Huxter
Posted in: Chefs, Ingredients, Margot Janse,
comment-notesComments: 0


  

Neil Jewell – ‘pig is the best’

Neil Jewell from Bread & Wine has recently made us proud by being featured in Italy’s “Salami Journal” otherwise known as Premiata Salumeria Italianain. Here are the pages!

imageimage (2)

image (3)

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


  

The Relais & Châteaux app for iPad and iPhone

The future is here for luxury hotel consortium Relais & Châteaux; they’ve just launched applications for both iPad and iPhones. Now you can view their 500 properties literally at your fingertips. The complimentary digital guides, which are available in five languages, play host to over 15, 000 photographs and almost 400 videos.
In addition the applications also have ‘practical tools to prepare and book your trip’:
An in-depth presentation of each property with photos and videos, description, services and activities, rates and availabilities, contacts and access
Reservation online (iPad) or by telephone
Local weather and time (iPad)
Access to all our news and updates
Consultation of all our publications (iPad): the annual Guide, our magazine “L’âme et l’esprit”.
Watch this video for more information and download the applications here.

The future is here for luxury hotel consortium Relais & Châteaux; they’ve just launched applications for both iPad and iPhone. Now you can view their 500 properties literally at your fingertips (us included), plus you can make a reservation directly. The complimentary digital guides, which are available in five languages, play host to over 15, 000 photographs and almost 400 videos.

RC_ipad

In addition the applications also have ‘practical tools to prepare and book your trip’:

•An in-depth presentation of each property with photos and videos, description, services and activities, rates and availabilities, contacts and access
Reservation online (iPad) or by telephone
Local weather and time (iPad)
Access to all our news and updates
Consultation of all our publications (iPad): the annual Guide, our magazine “L’âme et l’esprit”.

Watch this video for more information and download the applications here.

Posted by: Susan Huxter
Posted in: Le Quartier Français, Relais & Chateaux,
comment-notesComments: 0


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