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West coast oysters with lardo, potato crackling and onion

West coast oysters with lardo, potato crackling and onion
Onion Foam
Ingredients –
4 onions, finely chopped
Sprig of thyme
Bay leaf
1 clove garlic, crushed
125 ml chicken stock
500ml milk
2.5ml lemon juice
Method
Sauté the onions, till lightly coloured
Add thyme, bay leaf and garlic
Add chicken stock and milk and bring to the boil
Strain the stock and grate in 1 raw onion
Add lemon juice and season to taste
West coast oysters – cleaned and shucked
Lardo, grated –
Cook over a gentle heat till crispy, drain on tissue paper
1 potato, grated
Sauté over a gentle heat till crispy, drain on tissue paper
Fresh chervil
To serve
Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf
Blitz some of the onion stock to make a foam (use some lecithin)
Spoon a generous teaspoon over each oyster

Oyster: bright, briny and beautiful. To be eaten raw, fresh with sea life, to savour the ‘merroir’ of their harvest bed. West Coast oysters are sublime, sweet and plump, with powerful seaweed umami flavour.

Bread and Wine oyster

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” ― Ernest Hemingway, A Moveable Feast

Bread & Wine has shared this recipe for West Coast oysters with lardo, potato crackling and onion

oyster

Onion Foam
4 onions, finely chopped
Sprig of thyme
Bay leaf
1 clove garlic, crushed
125 ml chicken stock
500ml milk
2.5ml lemon juice

Method
Sauté the onions, till lightly coloured. Add thyme, bay leaf and garlic. Add chicken stock and milk and bring to the boil. Strain the stock and grate in 1 raw onion. Add lemon juice and season to taste.

- West coast oysters – cleaned and shucked
- Lardo, grated – Cook over a gentle heat till crispy, drain on tissue paper
- 1 potato, grated – Sauté over a gentle heat till crispy, drain on tissue paper
- Fresh chervil

To serve
Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf. Blitz some of the onion stock to make a foam (use some lecithin). Spoon a generous teaspoon over each oyster.

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


  

Delicious is featured in Condé Nast!

We have some big news about our itsy bitsy hotel – Delicious is being featured in the September edition of Condé Nast Traveller! See the excerpt below.

LQF - Conde Nast - Sept 2013

More about Delicious:
Conceptualised and designed by the family behind the world-renowned Le Quartier Français Delicious unpacks the traditional hotel offering, giving the guest everything they need without the additional wallet-lightening add-ons.

With three room categories – The Itsy Bitsy, The Teeny Weeny and The Bigger than a Bikini – Delicious has taste-worthy accommodation that all offer: A super comfortable queen-size bed, feel the thread count linen, big fluffy towels, an en-suite bathroom (shower only), a TV with select satellite television channels, free WiFi and a laptop safe.

For those looking to dress up their Delicious stay a range of Supe-Ups are available. These Supe-Ups include: Daily room servicing (ideal for the neat freaks and those who want their room serviced more than once every three days), Full Monty Breakfast at Le Quartier Français, Budget Brekkie, Gym Bunny, Devilish Daiquiri’s, World Famous Sticky Buns and an Express Manicure or Pedicure.

A stay at Delicious starts at just R475 per person per night.

Delicious operates entirely through online bookings. To book a room please visit:www.delicioushotels.com. For more information about Delicious please visit our website or contact Jenene at delicious@delicioushotels.com or on (021) 876 4232.

Conceptualised and designed by the family behind the world-renowned Le Quartier Français Delicious unpacks the traditional hotel offering, giving the guest everything they need without the additional wallet-lightening add-ons.
With three room categories – The Itsy Bitsy, The Teeny Weeny and The Bigger than a Bikini – Delicious has taste-worthy accommodation that all offer: A super comfortable queen-size bed, feel the thread count linen, big fluffy towels, an en-suite bathroom (shower only), a TV with select satellite television channels, free WiFi and a laptop safe.
For those looking to dress up their Delicious stay a range of Supe-Ups are available. These Supe-Ups include: Daily room servicing (ideal for the neat freaks and those who want their room serviced more than once every three days), Full Monty Breakfast at Le Quartier Français, Budget Brekkie, Gym Bunny, Devilish Daiquiri’s, World Famous Sticky Buns and an Express Manicure or Pedicure.
A stay at Delicious starts at just R475 per person per night.
Delicious operates entirely through online bookings. To book a room please visit:www.delicioushotels.com. For more information about Delicious please visit our website or contact Jenene at delicious@delicioushotels.com or on (021) 876 4232.Conceptualised and designed by the family behind the world-renowned Le Quartier Français Delicious unpacks the traditional hotel offering, giving the guest everything they need without the additional wallet-lightening add-ons.With three room categories – The Itsy Bitsy, The Teeny Weeny and The Bigger than a Bikini – Delicious has taste-worthy accommodation that all offer: A super comfortable queen-size bed, feel the thread count linen, big fluffy towels, an en-suite bathroom (shower only), a TV with select satellite television channels, free WiFi and a laptop safe.For those looking to dress up their Delicious stay a range of Supe-Ups are available. These Supe-Ups include: Daily room servicing (ideal for the neat freaks and those who want their room serviced more than once every three days), Full Monty Breakfast at Le Quartier Français, Budget Brekkie, Gym Bunny, Devilish Daiquiri’s, World Famous Sticky Buns and an Express Manicure or Pedicure.
Posted by: Susan Huxter
Posted in: Delicious, Press, magazine,
comment-notesComments: 0


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