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Would you bunk up with a stranger?

Would you bunk up with a stranger?
You’ve heard of couch surfing right? Easynest, a new website, is taking this concept to a whole new level, where you can share a hotel suite with a stranger to save on costs.
How it works:
You’re going on a trip, alone, so you log onto the website, create a profile, and offer to split your hotel room down the middle. Purely platonic of course. Of course.
Then, someone looking for a place to crash, can check your profile, and make you an offer.
The big question is – would you ever do this?

You’ve heard of couch surfing right? Easynest, a new website, is taking this concept to a whole new level, where you can share a hotel suite with a stranger to save on costs.

easy nest

How it works:
You’re going on a trip, alone, so you log onto the website, create a profile, and offer to split your hotel room down the middle. Purely platonic of course. Of course.

Then, someone looking for a place to crash, can check your profile, and make you an offer. Is it a clever way for you to enjoy a more premium hotel experience, or a great way to make your holiday awkward?

The big question is – would you ever do this?

easynest

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


  

Things are getting shaken and stirred!

Things are getting shaken and stirred!
We chat to our general manager, Linda Coltart, about our new bar. Linda has been an integral part of the new concept and has been tasting, testing, swirling and sniffing her way to uncover the new offering. The bar will be unlike anything Franschhoek has ever seen—a place for locals and international visitors to mingle.
[picture of Linda]
The front area of LQF is currently undergoing renovations, what is it expected to look like?
We’re aiming for a funky yet comfortable lounge area with a bar;
What kind of ambience can we expect?
I want people to feel relaxed and comfortable in a calm and inviting space where quality drinks and fun bar food can be enjoyed.
What would you say the core focus of the bar is?
Innovative cocktails driven by seasonal produce both sweet and savoury, craft beers and local wines.
Tell us about the journey you’ve been on creating this new experience, from décor design to cocktail design
We know what we want but still putting it all together.  We have poured hours over different concepts, colours and textures, spent lots of time on Pinterest absorbing other creative ideas.  It’s still a work in progress…..
When it came to designing the cocktails, I flitted around London’s bar scene for two days and saw a lot… but nothing much jumped out at me.  One I did like was a pub called Powder Keg Diplomacy, so I got in touch with the owner who happens to be a South African living in Cape Town!
I met up with him and so the project started. We knew we had to do something that really makes us stand out; so we have played with all sorts of local ingredients, like mebos and sour figs. We’ve also incorporated many different techniques, from infusions and sous vide to blending and smoking—and I really think we’ve created something different.
You’ve sourced a number of craft beers; can you give us a hint of what will be available?
On tap we’ll have two delicious beers from the Cape Brewing Company [found locally in nearby Paarl] as well as a number of other craft beers in the bottle.
There will also be a bar food menu on offer to be paired with the marvellous drinks as well as other exciting developments. Follow us on Twitter and Facebook to keep updated!

We chat to our general manager, Linda Coltart, about our new bar. Linda has been an integral part of the new concept and has been tasting, testing, swirling and sniffing her way to uncover the new offering. The bar will be unlike anything Franschhoek has ever seen—a place for locals and international visitors to mingle.

The team during a recent cocktail brainstorming session for the new bar!

The team during a recent cocktail brainstorming session for the new bar!

The front area of LQF is currently undergoing renovations, what is it expected to look like?
We’re aiming for a funky yet comfortable lounge area with a bar;

What kind of ambience can we expect?
I want people to feel relaxed and comfortable in a calm and inviting space where quality drinks and fun bar food can be enjoyed.

What would you say the core focus of the bar is?
Innovative cocktails driven by seasonal produce both sweet and savoury, craft beers and local wines.

Tell us about the journey you’ve been on creating this new experience, from décor design to cocktail design
We know what we want but still putting it all together.  We have pored hours over different concepts, colours and textures, spent lots of time on Pinterest absorbing other creative ideas.  It’s still a work in progress…

When it came to designing the cocktails, I flitted around London’s bar scene for two days and saw a lot… but nothing much jumped out at me.  One I did like was a pub called Powder Keg Diplomacy, so I got in touch with the owner who happens to be a South African living in Cape Town!

I met up with him and so the project started. We knew we had to do something that really makes us stand out; so we have played with all sorts of local ingredients, like mebos and sour figs. We’ve also incorporated many different techniques, from infusions and sous vide to blending and smoking—and I really think we’ve created something different.

You’ve sourced a number of craft beers; can you give us a hint of what will be available?
On tap we’ll have two delicious beers from the Cape Brewing Company [found locally in nearby Paarl] as well as a number of other craft beers in the bottle.

There will also be a bar food menu on offer to be paired with the marvellous drinks as well as other exciting developments. Follow us on Twitter and Facebook to keep updated!

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


  

Bastille Day Festival!

Bastille Day Festival!
Bonjour! It will soon be time to paint the town of Franschhoek red, blue and white with the annual Bastille Day Festival!
Taking place 13th and 14th July, there will be plenty of food and wine as well as and fun activities to take part in.
Come celebrate centuries-old French Huguenot heritage at this famous festival. The main are will be the Food and Wine Marquee, expect local wines and local chefs as well as live music. There will also be a farmers’ market as well as craft stalls, children’s activities, the boules competition and the minstrels parade
Don’t miss the barrel-rolling competition! Come and cheer on the competitors from Franschhoek’s wine estates.
View the festival’s full programme here.

Bonjour! It will soon be time to paint the town of Franschhoek red, blue and white with the annual Bastille Day Festival! Taking place 13th and 14th July, there will be plenty of food and wine as well as and fun activities to take part in.

france

Come celebrate centuries-old French Huguenot heritage at this iconic festival. The main area will be the Food and Wine Marquee at the centre of town, expect local wines and local chefs as well as live music. There will also be a farmers’ market as well as craft stalls, children’s activities, the boules competition and the minstrels parade

Don’t miss the famous barrel-rolling competition! Come and cheer on the competitors from Franschhoek’s wine estates.

View the festival’s full programme here.

Oui hope to see you there!

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


  

Ding, ding!

And we’re off! Renovations have begun at Le Quartier Français, and we’re going at a flying speed. Check out our works in progress below. We can’t wait to see our vision come to life.

Our new front reception

Our new front reception

The new bar!

The new bar!

Margot's new pastry kitchen

Margot's new pastry kitchen

The soon-to-be breakfast patio

The soon-to-be breakfast patio

Follow us on Twitter and Facebook to keep updated on our progress!

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


  

Goodbye old kitchen!

Our chefs have been busy, but not in their usual way of prepping, cooking and recipe reading – no, last Sunday night was our last service until we re-open the hotel on 12 July and The Tasting Room on 23 July: find out more about our beauty sleep here.

Head chef, Margot Janse gamely let the chefs artistic visions fly through permanent marker this time, straight onto the tiled walls, as the entire kitchen is going to be redone, revamped and reinvigorated. Over the next couple of weeks we’ll be updating you with the various exciting changes that will be taking place, so as they say, stay tuned!

In the meantime, here are some of the cheffy scribbles.

photo (2)

photo (1)

photo

lawr

Posted by: Susan Huxter
Posted in: Chefs, Le Quartier Français, Tasting Room,
comment-notesComments: 0


  

La Motte’s organic vegetable and herb garden

La Motte’s vegetable gardenWe hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.
We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers, leaves and various heirloom and baby vegetables, all grown in the own organic compost.
The produce is available from their farm shop too.

We hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.

la motte garden

We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers and various heirloom and baby vegetables, all grown in organic compost.

la motte 3

The produce is available from their farm shop too.

Posted by: Susan Huxter
Posted in: Chefs, The Tasting Room,
comment-notesComments: 0


  

StreetSmart Top 5

Look at our proud and happy staff holding their StreetSmart Top 5 Certificate! A big thanks to all our guests who help us make a difference!

streetsmart

How does StreetSmart work? The participating restaurant will add a small donation, generally R5, to your bill.  The resulting funds get distributed by the non-profit organisation to street children.

If you’re a restaurant that wants to get involved it as easy as, 1, 2, and sign up here.

Posted by: Susan Huxter
Posted in: StreetSmart,
comment-notesComments: 1


  

Lamb curry for cold nights

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices [http://www.lqf.co.za/cooking-classes/cooking-with-spices.htm]
Recipe
Lamb curry
1kg Boneless lamb – cut into pieces
50ml                    Plain yogurt
1tbsp                    Finely grated ginger
1tbsp                    Garlic – crushed
8                          Curry leaves – optional
2 tbsp                   Curry powder
1 tsp                     Turmeric powder
Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside
50gr                     Butter
75ml                    Oil
½tsp                    Cumin seeds
½tsp                    Coriander seeds
½tsp                    Black mustard seeds
Heat a heavy bottom pot; add in the oil and butter
Temper the spices – cumin, coriander and black mustard seeds (a popping sound)
2                          Onions – thinly sliced
2                          Chilies – thinly sliced
3                          Tomatoes – cut into small dice
Salt
2                          Potatoes – small dice
5gr                      Fresh coriander – roughly chopped
5gr                      Fresh mint – roughly chopped
1tsp                     Garma masala
Add in the onions and chilies
Sauté till onions are light brown
Add in tomatoes and sauté for a few minutes +- 3 minutes
Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well
Cover with a lid and reduce heat
Add in potatoes and cook for 40 minutes, stirring occasionally
When lamb and potatoes are cooked, sauce is thicken with the starch from the potatoes
Add in chopped coriander, mint and garam masala
Serve with rice or roti
Serves 6 pax

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru and chef, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices.

cooking with spices

Recipe

Lamb curry
Serves 6

1kg  Boneless lamb – cut into pieces
50ml Plain yoghurt
1tbsp Finely grated ginger
1tbsp Garlic – crushed
8 Curry leaves – optional
2 tbsp Curry powder
1 tsp Turmeric powder

Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside

50gr Butter
75ml Oil
½tsp Cumin seeds
½tsp Coriander seeds
½tsp Black mustard seeds

Heat a heavy bottom pot; add in the oil and butter. Temper the spices – cumin, coriander and black mustard seeds (a popping sound)

2 Onions – thinly sliced
2 Chilies – thinly sliced
3 Tomatoes – cut into small dice
Salt
2 Potatoes – small dice
5gr Fresh coriander – roughly chopped
5gr Fresh mint – roughly chopped
1tsp Garma masala

Add in the onions and chilies. Sauté till onions are light brown. Add in tomatoes and sauté for a few minutes +- 3 minutes. Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well .Cover with a lid and reduce heat. Add in potatoes and cook for 40 minutes, stirring occasionally. When lamb and potatoes are cooked, sauce is thickened with the starch from the potatoes add in chopped coriander, mint and garam masala. Serve with rice or roti

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


  

Big Appetites

Tiny people in a world of big food. We love this surreal take on the world of food photography.  Big Appetites is a series of fine art photographs by Christopher Boffoli that have been exhibited all over the globe; as well as a coffee table book by the same name.
“The series presents tiny, meticulously detailed figures posed in real food environments, referencing both a cultural fascination with tiny things as well as an American enthusiasm for excess, especially in the realm of food.”
Playful yet political, the works are visual parables that warn against excess and mindless consumption of the American diet.

Tiny people in a world of big food. We love this surreal take on the world of food photography.  Big Appetites is a series of fine art photographs by Christopher Boffoli that have been exhibited all over the globe; as well as a coffee table book by the same name.

big appetites

“The series presents tiny, meticulously detailed figures posed in real food environments, referencing both a cultural fascination with tiny things as well as an American enthusiasm for excess, especially in the realm of food.”

Playful yet political, the works are visual parables that warn against excess and mindless consumption of the American diet.

Condiment cleaners

Condiment cleaners

Pasta carwash

Pasta car wash

Caramel salt workers

Caramel salt workers

Peppercorn soccer

Peppercorn soccer

Rock candy ice fall

Rock candy ice fall

The book will be released in September 2013, and if you’re lucky enough to be in New York,  Boffoli’s series is also on display at the Winston Wächter Fine Art gallery through July 31, 2013

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


  

Bread & Wine for Father’s Day

Looking for somewhere to take dad on Father’s Day? Bread & Wine at Môreson is just the ticket. Dad will love Neil Jewell’s hand-crafted charcuterie and the estate’s superlative wines! View the latest à la carte menu below.

The Jewell Family - aren't they precious?

The Jewell Family - aren't they precious?

Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed‘!

The menu
menu

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


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