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We’re number 53!

The Tasting Room at Le Quartier Français ranks 53 in San Pellegrino World’s Top 100 Restaurants
At a prestigious awards ceremony in London last night The Tasting Room moved up the gourmet ladder from 57 to 53 on San Pellegrino World’s Top 100 Restaurants. Only one of two African restaurants on the list (Cape Town’s The Test Kitchen came in at position 61) makes this a remarkable achievement.
No stranger to international recognition this will be Chef Margot Janse’s ninth year on the San Pellegrino World’s 50 Best Restaurants list. The incomparable chef has also been crowned Chef of the Year at the 2012 Eat Out Awards, and has made it into the Eat Out Top 10 an unprecedented 11 times. She’s also been a Relais & Châteaux Grand Chef since 2008.
At The Tasting Room – in a break from the habitual – there is no menu. Expect the unexpected with the surprise tasting menu, each course is unveiled with the spirit of true African story-telling—through texture, aroma and nostalgia; and the continent’s timeless ingredients are made new on the plate for utter food theatre. Margot is continuously inspired by the people and produce around her, and this vision shines through as a vibrant tribute.
We’re enormously proud of Margot and the Tasting Room’s dedicated team.

The Tasting Room at Le Quartier Français ranks 53 in San Pellegrino World’s Top 100 Restaurants!

margot (500x275)

At a prestigious awards ceremony in London last night The Tasting Room moved up the gourmet ladder from 57 to 53 on San Pellegrino World’s Top 100 Restaurants. Only one of two African restaurants on the list (Cape Town’s The Test Kitchen came in at position 61) makes this a remarkable achievement.

No stranger to international recognition this will be Chef Margot Janse’s 10th year on the San Pellegrino World’s 50 Best Restaurants list. The incomparable chef has also been crowned Chef of the Year at the 2012 Eat Out Awards, and has made it into the Eat Out Top 10 an unprecedented 11 times. She’s also been a Relais & Châteaux Grand Chef since 2008.

At The Tasting Room – in a break from the habitual – there is no menu. Expect the unexpected with the surprise tasting menu, each course is unveiled with the spirit of true African story-telling—through texture, aroma and nostalgia; and the continent’s timeless ingredients are made new on the plate for utter food theatre. Margot is continuously inspired by the people and produce around her, and this vision shines through as a vibrant tribute.

We’re enormously proud of Margot and the Tasting Room’s dedicated team.

Fine Dining Lover, the official coverage for the awards, did this interview with Margot in the run-up.

Posted by: Susan Huxter
Posted in: Awards, Fine Dining Lovers, Margot Janse, The Tasting Room,
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Chefs Who Share

Chefs Who Share
Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London R&C Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.
Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.
To make the night even more exciting the chefs will be pairing their skills by cooking in duos.
The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)
Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.
For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call Tel: 021-433 1699.

Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London for the Relais & Chateaux Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.

Margot will be cooking on the night

Margot will be cooking on the night

Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.

To make the night even more exciting the chefs will be pairing their skills by cooking in duos.

The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)

Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.

For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call 021-433 1699.

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


  

What’s cooking good-looking?

What’s cooking good-looking?
We can’t believe it’s almost May… How are your New Year’s resolutions going? If you haven’t managed to go to the gym, drink more water, or whatever you declared on midnight full of ambition…If it was to learn a new skill we can still help you honour that commitment.
We offer a host of cooking classes throughout the year taught by masters in their craft—and we still have some spaces left in the following:
29-Apr-13 Mini Bread-Baking
10-May-13 Spice Class
27-May-13 Discover SA Flavours
08-Jun-13 FULL Bread Baking
25-Aug-13 Discover SA Flavours
01-Oct-13 Discover SA Flavours
For enquiries please contact Louise: louise@lqf.co.za , starting times 10h00

We can’t believe it’s almost May…  How are your New Year’s resolutions going? If you haven’t managed to go to the gym, drink more water, or whatever you declared on midnight full of ambition…If it was to learn a new skill we can still help you honour that commitment.

bread making classes

We offer a host of cooking classes throughout the year taught by masters in their craft—and we still have some spaces left in the following:

29-Apr-13 Mini Bread-Baking
10-May-13 Spice Class
27-May-13 Discover SA Flavours
08-Jun-13 FULL Bread Baking
25-Aug-13 Discover SA Flavours
01-Oct-13 Discover SA Flavours

For enquiries please contact Louise: louise@lqf.co.za , starting times 10h00

cooking with spices

Posted by: Susan Huxter
Posted in: Cooking Classes,
comment-notesComments: 0


  

The next big trends in hotels

The Next Big Trends in Hotels
Condé Nast Traveller has gathered information of the hottest new trends in hotels from influential people in the business that will be setting the tone for interior design, food, architecture and wellness in 2014.
Francis Ford Coppola, hotelier and owner of the Palazzo Margherita in Bernalda, Basilicata, Italy gave insight into:
WHAT’S NEXT IN HOTELS
In with intimacy “Super-high-end travelers (especially those with families) are looking for luxury on a smaller scale now, almost akin to a yacht. When I was in South America, I noticed how some of the guests regarded with disdain all the suitcases and crowds of people who were checking in and out, and I realized how many travelers want more privacy and intimacy. It’s not good for a hotel to be too big. The highest level of the luxury market will even prefer a hotel small enough to be taken over by one or two families.”
Big-league bathrooms “One rule I have for my hotels is the bathrooms have to be better than what you have at home. There needs to be some practicality in design (like having enough space to keep products in the shower, for example, and not tripping over them on the floor). The next wave of bathrooms will be larger. In fact, many guests now want their own private bathrooms when traveling as a couple, so the next trend will be room configurations with two bathrooms for every room.”
While Andrew Tarlow, restaurateur and owner of Wythe Hotel’s Reynard in Brooklyn shared his thoughts on:
WHAT’S NEXT IN HOTEL FOOD
Community building “Hotels and their restaurants will become more seamless with the surrounding area. We’ll see less of a distinction between a hotel restaurant and a neighborhood hangout, with locals—not just hotel guests—spending time there. The hotel itself will become a community.”
Away with formality “We’ll continue to see hotel restaurants that are basically fine dining in terms of the quality of food and service but without the attributes we traditionally consider staples of ‘fine dining,’ like a sommelier, white tablecloths, multiple captains in the dining room, etc. All of this is becoming much less relevant, which is redefining what good service means. Our increasing desire to know where our food and wine come from is putting the focus on the quality and origin of the ingredients rather than on the formality of the room and service.”
For the rest of the trend predictions head on over to Condé Nast Traveller.

Condé Nast Traveller has gathered the hottest new trends in hotels that will be setting the tone for interior design, food, architecture and wellness in 2014 from influential people in the business

Francis Ford Coppola, hotelier and owner of the Palazzo Margherita in Bernalda, Basilicata, Italy gave insight into:

WHAT’S NEXT IN HOTELS
In with intimacy
“Super-high-end travelers (especially those with families) are looking for luxury on a smaller scale now, almost akin to a yacht. When I was in South America, I noticed how some of the guests regarded with disdain all the suitcases and crowds of people who were checking in and out, and I realized how many travelers want more privacy and intimacy. It’s not good for a hotel to be too big. The highest level of the luxury market will even prefer a hotel small enough to be taken over by one or two families.”

Big-league bathrooms “One rule I have for my hotels is the bathrooms have to be better than what you have at home. There needs to be some practicality in design (like having enough space to keep products in the shower, for example, and not tripping over them on the floor). The next wave of bathrooms will be larger. In fact, many guests now want their own private bathrooms when traveling as a couple, so the next trend will be room configurations with two bathrooms for every room.”

One of our many private and intimate suites

One of our many private and intimate suites

While Andrew Tarlow, restaurateur and owner of Wythe Hotel’s Reynard in Brooklyn shared his thoughts on:

WHAT’S NEXT IN HOTEL FOOD
Community building
“Hotels and their restaurants will become more seamless with the surrounding area. We’ll see less of a distinction between a hotel restaurant and a neighborhood hangout, with locals—not just hotel guests—spending time there. The hotel itself will become a community.”

Away with formality “We’ll continue to see hotel restaurants that are basically fine dining in terms of the quality of food and service but without the attributes we traditionally consider staples of ‘fine dining,’ like a sommelier, white tablecloths, multiple captains in the dining room, etc. All of this is becoming much less relevant, which is redefining what good service means. Our increasing desire to know where our food and wine come from is putting the focus on the quality and origin of the ingredients rather than on the formality of the room and service.”

We did away with our tablecloths a long time ago!

We did away with our tablecloths a long time ago!

For the rest of the trend predictions head on over to Condé Nast Traveller.

Posted by: Susan Huxter
Posted in: Hotel, Travel, Trends,
comment-notesComments: 0


  

The Winter Sculpture Fair 2013

The Winter Sculpture Fair 2013
Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard will be taking place at the NIROX Sculpture Park near the Cradle of Humankind.
The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’
“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.
Grab a glass of superlative Moreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from the farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.
Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard takes place at the NIROX Sculpture Park near the Cradle of Humankind.

The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’ .

winter

“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.

Grab a glass of superlative Môreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from our family farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.

neil-clayton-2010-002

Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

comment-notesComments: 0


  

The Mensa Battle

Don’t play with your food. The Mensa Battle is an online community that strives to brighten up boring lunches by turning them into art. Mensa is the German word for canteen or cafeteria; and the challenge is for students to create something out of the food they’re served at university.

Let’s visit their Facebook page and show them what South Africa’s got!

mensa

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


  

Jimmy Choo High Tea

Jimmy Choo High Tea
Choo can’t be serious… Order a high tea at the Landmark Oriental Hotel in Hong Kong, and you may just be given the boot, well, stiletto in this case.
The hotel is serving up a fashionista’s dream until May and the package includes: “afternoon tea for two at the MO Bar of cucumber and smoked salmon sandwiches, the Mandarin’s famous ginger scones and clotted cream, and macaroons in a multitude of flavours, but it is all meticulously handcrafted in exquisite shoe and handbag shapes. Jimmy Choo, of course. And after the tea, you can check into the Mandarin 9200 square-foot L900 Suite for a night and select a pair from Jimmy Choo’s new 24:7 capsule collection. Price tag for the splurge? Approximately $1,500 US.”

Choo can’t be serious… Order a high tea at the Landmark Oriental Hotel in Hong Kong, and you may just be given the boot, well, stiletto in this case.

jchoo1

The hotel is serving up a fashionista’s dream until May and the package includes: “afternoon tea for two at the MO Bar of cucumber and smoked salmon sandwiches, the Mandarin’s famous ginger scones and clotted cream, and macaroons in a multitude of flavours, but it is all meticulously handcrafted in exquisite shoe and handbag shapes. Jimmy Choo, of course.

And after the tea, you can check into the Mandarin 9200 square-foot L900 Suite for a night and select a pair from Jimmy Choo’s new 24:7 capsule collection. Price tag for the splurge? Approximately $1,500 US.”

Source: The Cool Hunter

Posted by: Susan Huxter
Posted in: Travel, Trends,
comment-notesComments: 0


  

Modern Desserts

How about a warm mug of Tetrahedral City? Or a slice of Mondrian?
The Blue Bottle Coffee Bar at The San Francisco Museum of Modern Art has been serving up desserts based on the works of artists, from Warhol to Lichtenstein Cake—and in a case of art being turned into cake, and then back into art, the 16 of April heralds the release of the Modern Art Desserts cookbook featuring 27 recipes.
Want a talking point at your next dinner party? Then grab the book from Amazon. [http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906]
Here’s a sneak peek of what’s inside:
Bradford Cheese Plate  For beginner bakers, the simple cheese plate gets an upgrade with homemade buttermilk crackers, apricot butter, and savory slices of cheese arranged according to Mark Bradford’s layered, abstract paintings.
Mondrian Cake
Freeman’s white velvet cake and a chocolate ganache are carefully cut and arranged to resemble Piet Mondrian’s graphic works.
Fuller’s Hot Chocolate
Homemade marshmallows float in rich cocoa and are topped with sea salt for a delicious rendition of Buckminster Fuller’s Tetrahedral City.
Images source: http://www.dwell.com/food/article/modern-art-desserts-book-caitlin-freeman

How about a warm mug of Tetrahedral City? Or a slice of Mondrian?

The Blue Bottle Coffee Bar at The San Francisco Museum of Modern Art has been serving up desserts based on the works of artists, from Warhol to Lichtenstein Cake—and in a case of art being turned into cake, and then back into art, the 16 of April heralds the release of the Modern Art Desserts cookbook featuring 27 recipes.

Want a talking point at your next dinner party? Then grab the book from Amazon.

Here’s a sneak peek of what’s inside:

bradford_cheese_plate

Bradford Cheese Plate
For beginner bakers, the simple cheese plate gets an upgrade with homemade buttermilk crackers, apricot butter, and savory slices of cheese arranged according to Mark Bradford’s layered, abstract paintings.

mondrian_cake

Mondrian Cake
Freeman’s white velvet cake and a chocolate ganache are carefully cut and arranged to resemble Piet Mondrian’s graphic works.

fuller_hot_chocolate

Fuller’s Hot Chocolate
Homemade marshmallows float in rich cocoa and are topped with sea salt for a delicious rendition of Buckminster Fuller’s Tetrahedral City.

Images source: www.dwell.com

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


  

Private Fly

…I’m leavin’ on a jet plane / Don’t know when I’ll be back again… Hiring a private jet is only for the really rich and really famous, right? Not according to Private Fly, a private jet charter that’s ‘redefining air travel’.

privatejet

Plus what makes it really special is that you can book a jet at the touch of a button on your smartphone. The official blurb: “The unique online platform and apps integrate with a live global network of over 7,000 accredited aircraft, to pinpoint the best available private aircraft at the most competitive, transparent market price. Rapid response speed enables us to arrange charters within 90 minutes. Wherever you are in the world, at any given moment, the private jet charter booking platform and/or the highly-experienced operations team are available 24/7 to process your request.”

For more information visit: www.privatefly.com

Posted by: Susan Huxter
Posted in: Travel, Trends,
comment-notesComments: 0


  

Cheese Fondue Day & Recipe

Americans love to celebrate their food culture, from ‘National Caramel Popcorn Day’ to ‘Animal Crackers Birthday’ (no jokes). Every single day in April has a foodie holiday, on the 11th of the month; they celebrate ‘National Cheese Fondue Day’, and since the days and nights are getting colder we thought we’d celebrate this one with them.

There’s hardly anything more comforting than a bowl of hot melted cheese, right!

cheese fondue

We scoured the web, and decided that this recipe from Food & Wine does the fondue justice. Chef Ryan Hardy makes shares a luxurious fondue that’s made with ‘two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients.’

Pop into Bread & Wine for the dipping ingredients; crusts of beautiful sourdough bread and saucisson sec, then while you’re there grab a bottle of Môreson Dr Reason Why, it will cut through the richness of the dish and elevate the cheese.

Ingredients:
1 pound Gruyère cheese, coarsely shredded
1/2 pound Emmentaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon Kirsch
Salt and freshly ground white pepper
Crusty bread cubes, hard salami and small dill pickles, for serving

Method
In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.

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


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