Archive for August, 2013

Revisiting the VOC – Art in Clay Exhibition

Thursday, August 29th, 2013
The month of October in Franschhoek has become known for the ceramic festival being hosted
by a number of art galleries of the town.  This year we have decided to ask our artists revisit
the porcelain of the VOC (Dutch East India Company) and give it their own interpretation.
Dutch merchants arrived in Asia towards the end of the 16th century. The VOC, (Dutch East
India Company, 1602–1799), founded in 1602, competed fiercely with the Portuguese as
traders. Porcelain from captured Portuguese vessels (caraccas) was called “kraak” porcelain,
a Dutch corruption of the Portuguese word. It was made especially for export in Jingdezhen,
the porcelain centre in Jiangxi Province. The VOC shipped it in huge quantities and soon it was
a commonplace item in Dutch interiors. Kraak porcelain was primarily bought for practical use
but pieces also had decorative functions. The paintings, done in under glaze blue only, show
landscapes and animals, and rarely featured human figures.
The dates for the Art in Clay Exhibition at IS ART at Le Quartier François, 16 Huguenot Street,
Franschhoek is from the 6
weekends 10h00 to 17h00.  For more information please contact Ilse or Alisha at (021) 876 8443 or
visit our website on www.is-art.co.za.
th
to the 31
st
of October.  Gallery hours:  weekdays 9h00 – 17h00 and

6 – 31 October 2013

The month of October in Franschhoek has become known for the ceramic festival being hosted by a number of art galleries of the town.  This year we have decided to ask our artists revisit the porcelain of the VOC (Dutch East India Company) and give it their own interpretation.

68.VOCdish.medium_0

Dutch merchants arrived in Asia towards the end of the 16th century. The VOC, (Dutch East India Company, 1602–1799), founded in 1602, competed fiercely with the Portuguese as traders. Porcelain from captured Portuguese vessels (caraccas) was called “kraak” porcelain, a Dutch corruption of the Portuguese word. It was made especially for export in Jingdezhen, the porcelain centre in Jiangxi Province. The VOC shipped it in huge quantities and soon it was a commonplace item in Dutch interiors. Kraak porcelain was primarily bought for practical use but pieces also had decorative functions. The paintings, done in under glaze blue only, show landscapes and animals, and rarely featured human figures.

The dates for the Art in Clay Exhibition at IS ART at Le Quartier Français, 16 Huguenot Street, Franschhoek is from the 6th to the 31 of October. Gallery hours:  weekdays 9h00 – 17h00 and weekends 10h00 to 17h00.  For more information please contact Ilse or Alisha at (021) 876 8443 or visit our website on www.is-art.co.za.

Contact Ilse Schermers
IS Art at Le Quartier Français, 16 Huguenot Street, Franschhoek, isart@lqf.co.za; tel: 021-876 8443; cell: 0836269058

Margot Janse featured in Caterer and Hotelkeeper

Tuesday, August 27th, 2013

“I always get asked the question what the difference is between male and female chefs is, and I’ve come to the conclusion that it’s actually a very sexist question. Food is determined by the person cooking it and gender doesn’t come into that. It’s as simple as that.” – Margot Janse

Margot Janse was recently featured in Caterer and Hotelkeeper!  The magazine is a weekly UK business magazine for hospitality professionals. See the article below.

Caterer and Hotelkeeper 16Aug2013[small]-2

Caterer and Hotelkeeper 16Aug2013[small]-3

Caterer and Hotelkeeper 16Aug2013[small]-4

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Charcuterie Workshop at Bread & Wine!

Monday, August 26th, 2013

Bread & Wine has some spots open for the Charcuterie Workshop with Neil Jewel on 5th and 6th of September !

IMG_3772 (500x333)

What you need to know:

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.
Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury
French style sausage, cooked and air-dried hams, blood sausage and more.
Space is limited to just 16 participants, per course, so early bookings are essential! To
book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za
A Special accommodation package is available at Delicious Hotels for more information
please email Louise on louise@lqf.co.za or call 021 876 8447.
Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek. Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Space is limited to just 16 participants, per course, so early bookings are essential!  To book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za. A Special accommodation package is available at Delicious Hotels for more information please email Louise on louise@lqf.co.za or call 021 876 8447.

Can’t make it to this one? Pop Tina an email to enquire when the next workshop is happening.
charcuterie workshops

Neil’s Charcuterie Programme:
Day 1
1. Registration and  Coffee 09h00/09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.
IMG_3894-1 (500x333)
Day 2
1. Coffee 09h00
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie
that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

Head on over to our Facebook page to see more pictures!

Beetroot bread recipe

Thursday, August 22nd, 2013

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” – Tom Robbins

beetroot

Channel the most ‘intense of all the vegetables’ into this easy Beetroot Bread recipe courtesy of Tina Jewell from Bread & Wine.

Beetroot bread

beetroot bread

Ingredients:

* 1.4kg white bread flour
* 70g yeast
* 3tsp fine salt
* 1litre beetroot juice (from raw beetroot through juicer)
* 2tbsp fermented beets
* 50g beetroot leaves – sauté in a hot pan with salt & pepper & butter

Fermented beets
Grate 1000gr of fresh beetroot, add 20gr salt, mix together in a large enough bag. Squeeze bag top and close using string to tie. Leave to ferment in a warm space for about 7 -10 days. Ready to use.

Method
• .combine flour with salt
• Mix beetroot juice with yeast, dissolve together
• Add yeasty beet juice to flour, start to mix in. Add the sautéed beet leaves and fermented beet
• Work on a dough hook until it starts to come together as a ball, shiny & soft
• Cover and prove for 1 hour
• Deflate and divide into 6 even sized balls, shape as desired.
• Prove again till doubled in size
• Bake at 200 C for first 10 minutes bringing temperature down to 180 C for the next 30 mins and 150C while finishing off baking.

Looking for more cooking adventure? Try this recipe for Margot Janse’s beetroot sponge with buttermilk labne.

Beetroot recipe

How we say goodbye

Wednesday, August 21st, 2013

Most people love a good food fight. And while us civilians may be stuck with boring things like fruit and vegetables—and if we’re lucky the occasional pie—chefs have an arsenal of wicked things to throw.

Recently our team of chefs bid goodbye to senior chef de partie, Elizabeth Ackermann—with the leftovers of the day. In the mix was oyster vichyssoise from the espuma gun, liquid beetroot and more.

Chef Liz

“Business is business,” said Margot Janse. “But when the day was done the team expressed their farewell feelings…

“Liz is great!” she enthused. “I am very, very proud of how she has grown into an amazing chef over the last three years. She has done a couple of overseas trips with me too. I hope Joburg is ready for her…”

Good luck Liz! We’ll miss you.

Ready, set, Virgin Orange is on the mark!

Tuesday, August 20th, 2013
Long-time friends, and now running partners, Margot Janse and Saskia Blaisse, are on a
mission. One that encompasses hundreds of kilometres of pounded pavement, an altruistic
goal, and The Cape Town Marathon on 22 September 2013.
They’re both Franschhoek locals: Margot is the executive chef of world-renowned Le
Quartier Français, and Saskia is the co-founder of Truckles Traditional Cheese and Blazing
Grey.
New to the marathon circuit, the two Dutch-born athletes have called themselves VIRGIN
ORANGE, and can be seen rain, sleet or winter sunshine every morning training on the
streets of their village (much to the delight of the townspeople driving past on their daily
commute, who have become the runners’ unofficial cheering squad).
Blazing a trail, the dynamic duo have been increasing their distance exponentially, with the
most recent achievement standing at 27 kilometres on one stretch—though the true goal
of competing in The Cape Town Marathon lies in raising funds for The Kusasa Project
Breakfast Club.
Since 2007 over 650,000 breakfasts have been provided at Dalubuhle and Wes Eind
Primary School, one of the most crucial programs which prepares the children for a day of
learning, facilitated by The Kusasa Project in conjunction with Le Quartier Francais.
This huge volume of meals requires a variety of utensils, equipment, storage and kitchen
structures as well as large numbers of plates and cutlery.
There is an urgent need to replenish this equipment and VIRGIN ORANGE have taken
on this challenge to raise R200 000 to purchase a significant amount of vitally needed
resources.
Please support this cause with donations to The Kusasa Project throug our registered
charities in South Africa, UK, Holland and the USA with a reference VO
Or visit http://www.justgiving.com/VIRGIN-ORANGE
Banking details
South Africa                                       Netherlands
Bank: Nedbank South Africa                                           Name: Stichting The Kusasa Project
Account Number: 1670005186                                              Bank: RABO Bank
Branch Code: 167005 & SWIFT Code: NEDSZAJJ      Account Number: 0135981468
Beneficiary: The Kusasa Project                                      IBAN No: NL 58 RABO 0135981468
United Kingdom                                     USA
Bank: Clydesdale Bank                                                              US tax payers can send a cheque
Sort Code:  826419                                                                     payable to KidsForce International
Account Number: 70128619                                                    put THE KUSASA PROJECT in memo line
Beneficiary: The Kusasa Project UK                                        and send to:
KidsForce International
c/o Alicia Fitts
5920 Manor Place
Brentwood, TN 37027

Long-time friends, and now running partners, Margot Janse and Saskia Blaisse, are on a mission. One that encompasses hundreds of kilometres of pounded pavement, an altruistic goal, and The Cape Town Marathon on 22 September 2013.

They’re both Franschhoek locals: Margot is the executive chef of world-renowned Le Quartier Français, and Saskia is the co-founder of Truckles Traditional Cheese and Blazing Grey.

Virgin Orange virgins

New to the marathon circuit, the two Dutch-born athletes have called themselves VIRGIN ORANGE, and can be seen rain, sleet or winter sunshine every morning training on the streets of their village (much to the delight of the townspeople driving past on their daily commute, who have become the runners’ unofficial cheering squad).

Blazing a trail, the dynamic duo have been increasing their distance exponentially, with the most recent achievement standing at 27 kilometres on one stretch—though the true goal of competing in The Cape Town Marathon lies in raising funds for The Kusasa Project Breakfast Club.

Virgin Orange mainrd

Since 2007 over 650,000 breakfasts have been provided at Dalubuhle and Wes Eind Primary School, one of the most crucial programs which prepares the children for a day of learning, facilitated by The Kusasa Project in conjunction with Le Quartier Francais.

This huge volume of meals requires a variety of utensils, equipment, storage and kitchen structures as well as large numbers of plates and cutlery.

There is an urgent need to replenish this equipment and VIRGIN ORANGE have taken n this challenge to raise R200 000 to purchase a significant amount of vitally needed resources.

Please support this cause with donations to The Kusasa Project through our registered charities in South Africa, UK, Holland and the USA with a reference VO. Or visit www.justgiving.com

South Africa
Bank: Nedbank South Africa
Account Number: 1670005186
Branch Code: 167005 & SWIFT Code: NEDSZAJJ
Beneficiary: The Kusasa Project

United Kingdom
Bank: Clydesdale Bank
Sort Code:  826419
Account Number: 70128619
Beneficiary: The Kusasa Project UK

Netherlands
Name: Stichting The Kusasa Project
Bank: RABO Bank
Account Number: 0135981468
IBAN No: NL 58 RABO 0135981468

USA
US tax payers can send a cheque payable to KidsForce International, put THE KUSASA PROJECT in memo line and send to:
KidsForce International
c/o Alicia Fitts
5920 Manor Place
Brentwood, TN 37027

Mettwurst from Bread & Wine

Friday, August 16th, 2013

When Neil Jewell first went to Australia in 2010 (for winning the SA leg of The Global Pizza Challenge), he went to a small German butchery in Barossa called Steinys Traditional Mettwurst, and discovered mettwurst.

So when he got home, he was inspired to make his own version. Mettwurst is fermented, raw spreadable sausage, and we recommend it be eaten on our fresh sourdough bread. Enquire about it at our deli, or if you’re in Cape Town pop into Frankie Fenner Meat Merchants.

mettwurst

Read below for more about the special butchery Neil discovered:

Steiny’s Traditional Mettwurst specialises in making the full range of small goods for which the Barossa is noted. A family owned company, only traditional methods of smoking and fermentation are used to give a uniquely Barossa product.

With mettwurst as its flagship product, their range includes bacon, pepperoni, lachschinken and other delicious meats, all high in protein and low in fat.  Starting with only the highest quality lean beef and pork, the products are cured and smoked with South Australian Riverland Mallee timber, giving them a unique flavour.

Le Quartier Lounge Bar

Wednesday, August 14th, 2013

Newly opened Le Quartier Lounge Bar offers artisanal beers, local wines and ‘food-based’ craft cocktails; using South African ingredients such as, mebos, sour figs, buchu and nettles.

matthew roberts

The new bar and lounge is unlike anything Franschhoek has ever seen. Daring to be different, executive chef, Margot Janse and general manager Linda Coltart teamed up to create a range of innovative cocktails driven by seasonal produce both sweet and savoury. The recipes have incorporated many different cooking techniques, from infusions and sous vide to blending and smoking.

Henry Rifle Martini

Additionally, expect incredible bar food, dreamed up by Margot Janse to pair with the marvellous drinks with a ‘Bar Bites’ menu featuring dishes like, Crayfish Popcorn, Wildebeest Doughnuts and Gruyere Oreos.

Open from noon to midnight, the cocktail emporium is a stylish place to meet and relax in a comfortable yet trendy space. Franschhoek is an eclectic and international area, and this bar affords the locals and visitors a place to mingle, you could be sitting next to a winemaker, doctor or chef—and the locals all have an interesting tale to tell.

The space has been created for people to linger in: soft with grey and yellow accents, rich linens and easy lines, and hanging from the ceiling are lights made from crystal decanters. The long bar stretches in a circular angle and is supported by oversized dining table legs, guests can sit here on felt pink bar stools , on the assortment of sofas and chairs, or outside on the patio.

We look forward to inviting you into our new and exciting world!

Introducing The Garden Room: offering the ultimate breakfast experience

Tuesday, August 13th, 2013

Our sunny new breakfast room is a beautiful, inviting space that opens up onto our rambling gardens through wide glass doors. We’ve extended the breakfast hours from 07.00 till 11.00, so there’s no need to rush out of bed in fear that you’ll miss it. The Garden Room is open to guests of the hotel as well as to walk-ins.

breakfast room

Not just for mornings though, The Garden Room is also a great space for functions, kitchen teas and informal get-togethers (on offer we’ll have light meals, though not sit-down dinners).

The garden room

The leisurely meal features a breakfast buffet with homemade granola and pastries (including our famous sticky buns), freshly squeezed juices, infused teas, and plenty of fresh fruit. The kitchen also offers an array of cooked breakfasts using only the freshest of local ingredients, such as organic eggs from Spier Estate, and pasture-reared bacon and sausages handcrafted by Neil Jewell of Bread & Wine, our sister restaurant.

inside the garden room

Le Quartier Français,  Cnr Berg & Wilhelmina Streets, Franschhoek, Western Cape, South Africa
For more information call: +27 (0)21 876 2151 or email: res@lqf.co.za

Lunch at Bread and Wine Vineyard Restaurant

Thursday, August 8th, 2013

For the ultimate wineland’s experience (we know you love being on a farm),  Bread & Wine on Môreson Wine Estate is our lunchtime restaurant. Part of the Le Quartier Français family, the vineyard restaurant specialises in artisan charcuterie as well as inventive country cuisine.

breadandwine

The rustic eatery is the domain of Charcuterie King, Neil Jewell, who was the recent recipient of The Best Producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013.

charcuterie

Think, hand-crafted bacon made from pasture-reared pigs, a smorgasbord of cured meats, hams and sausages all incorporating local ingredients, including unique products, like the delectable Waygu beef biltong.

Neil’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a unique lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as, coco-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much more. Click here for the latest menu.

congo

P.s In our lounge & bar, open from noon till 11pm,  we offer cocktails bites, and afternoon teas – no reservations needed!