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Pork crackling by Neil Jewell

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.
Ingredients
300gram pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt
Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.

crackling pork

Delicious roast pork lunch at Bread & Wine

Ingredients
300gr pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt

Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Chop and eat!

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


  

Franschhoek Open Gardens 2013

“Oh you can learn a lot of things from the flowers…”

During the weekend of 25, 26 & 27 October 2013 come and enjoy ten Franschhoek gardens; ‘from small to medium-sized gardens in the village to farm gardens, indigenous gardens and ‘out of town’ gardens’.

Fhk-open-gardens-logo

Plus in the centre of town there will be a tea and bubbly garden, live music, a fresh goods market as well as a plant sale.

Start the day off in true style by breakfasting in The Garden Room, which opens up onto our rambling gardens through wide glass doors. The head off to explore the beautiful gardens. he 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.

garden room

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.

he 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.

Tickets:
R100 per person for a weekend pass.
HALF PRICE (R50 per person)  on Sunday afternoon only from 12 noon onwards.
Tickets are available on the day in front of the Town Hall.
There’s also a group discount for 10 people or more  at R80 per person.

Need somewhere to stay?
www.lqf.co.za
www.delicioushotels.com

Tip: For a truly special spring experience go for a stroll through The Exotic Plant Company, located on our family farm Môreson

Posted by: Susan Huxter
Posted in: Festival, Franschhoek, The Garden Room,
comment-notesComments: 0


  

Le Creuset pop-up store set to open at Le Quartier Français!

LE CREUSET POP-UP STORE SET TO OPEN AT LE QUARTIER FRANÇAIS!
“Le Creuset is excited to partner with Le Quartier Français in Franschhoek; it’s our first pop-up
store in South Africa!” said Ben Paine, managing director of the stylish cookware range.
Opening 1 October 2013, the pop-up shop will have a range of Le Creuset’s best sellers – both
new and classic designs in all the bright and bold colours the brand is known for (much like LQF
itself!).
The inaugural shop will also offer Môreson Méthode Cap Classique, and a range of specially
created Le Quartier merchandise designed to complement the Le Creuset products such as:
aprons, recipe cards, notebooks, a bespoke range of knives, and Tina Jewell’s famous fudge
from Bread & Wine.
“We’re thrilled to be hosting a Le Creuset shop,” said Susan Huxter, owner of LQF. “The synergy
between the two brands is fantastic!”
“Le Creuset and Le Quartier are wonderful complements to each other; and the brands live
well together. We love using Le Creuset as part of our everyday service—from the tea cups for
breakfast to the pans in the kitchen. We believe our guests like to live the same way at home as
when they are with us.”
“The pop-up shop suits Franschhoek and gives something special to the locals—who now don’t
have to leave the village in search of the perfect gift.”
—Ends—
[Words: 232]
Event: Le Creuset Pop-up Store Opening
Venue: Le Quartier Français
Date: 1 October 2013
www.lqf.co.za
Enquiries: Robyn – marketing@lqf.co.za / 021 867 2151

Le Creuset is excited to partner with Le Quartier Français in Franschhoek; it’s our first pop-up store in South Africa!” said Ben Paine, managing director of the stylish cookware range. Opening 1 October 2013, the pop-up shop will have a range of Le Creuset’s best sellers – both new and classic designs in all the bright and bold colours the brand is known for (much like LQF itself!).

logo LQF

The inaugural shop will also offer Môreson Méthode Cap Classique, and a range of specially created Le Quartier merchandise designed to complement the Le Creuset products such as: aprons, recipe cards, notebooks, a bespoke range of knives, and Tina Jewell’s famous fudge from Bread & Wine.

“We’re thrilled to be hosting a Le Creuset shop,” said Susan Huxter, owner of LQF. “The synergy between the two brands is fantastic!”

LC

“Le Creuset and Le Quartier are wonderful complements to each other; and the brands live well together. We love using Le Creuset as part of our everyday service—from the tea cups for breakfast to the pans in the kitchen. We believe our guests like to live the same way at home as when they are with us.”

“The pop-up shop suits Franschhoek and gives something special to the locals—who now don’t have to leave the village in search of the perfect gift.”

Event: Le Creuset Pop-up Store Opening
Venue: Le Quartier Français
Date: 1 October 2013
www.lqf.co.za

Enquiries: Robyn – marketing@lqf.co.za / 021 867 2151



  

Neil Jewell’s braai tips for Heritage Day

On 24th of September, South Africans unite across the country over hot coals and open skies for Braai Day aka Heritage Day! It’s a day to celebrate not only our cultural diversity—but our favourite national pastime too, the braai.

Neil Jewell of Bread & Wine, who’s no stranger to open-air cooking, has succinctly shared his top tips for braaiing.

Neil Jewell

Take it away Neil!

Tips:
Use an onion to clean the grid (I learnt this one from my dad!))
Don’t use too many firelighters
Don’t poke the meat with sharp instruments
Don’t overturn your meat
Get the meat out of the fridge early enough so it is at room temperatrure before cooking
If using a basting with sugar in it, use at the end of the cooking process only, or your meat will burn
But most importantly—make sure there’s enough beer in the fridge, before you start braaiing!

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


  

The Cape Wine Auction

We’re thrilled to announce that on Friday, October 25th, The Cape Wine Auction will reveal their sponsors and charities as well as introduce their 20 ‘Auction Ambassadors’ at Le Quartier Français! Five other international launches will happen simultaneously to kick-start the international fund-raising.

The-AfrAsia-Bank-Cape-Wine-Auction

Mike Ratcliffe of Warwick Wines, on behalf of the Auction Committee, answered a few questions about this exciting event.

What is The Cape Wine Auction?
Our annual charity wine auction. An anxiously awaited must-attend social event. The glamorous epicenter of the wine-lands. A showcase. A gastronomic banquet celebrating all that is great about our wine industry. An event to unite the industry around a common cause. A global branding opportunity for South African wine. A memorable party.

What will the Auction be like?
The Auction will be a glamorous lunchtime affair on March 15th 2014, perhaps the most beautiful month of the year. Expect guests to be dressed beautifully in their best summer finery. Iconic South African winemakers and an A-list culinary team lead by Grande Chef Margot Janse will mingle with guests during a day of indulgence and fun. Interactive screens will bring the kitchen and auction activities to you. The auction itself will remain relaxed and fun with a professional auctioneer keeping it light and pushing guests to reach deep for an exceptional cause.

What will be auctioned?
Auction lots will focus on wine experiences. Special wines not available to the public, winery experiences and personal interactions with top chefs and winemakers in incredible locations. Ever wanted to buy a barrel from your favourite winery and follow its maturation through to bottling? Ever wanted a top chef and winemaker to partner for a dinner party in your home? How about a personally curated wine tour of iconic wineries and restaurants with a group of friends? Have you ever wanted access to the Napa Valley Wine Auction or Hospice du Beaune? Auction lots will invite the public into the beating heart of the wine industry. VIP access has never looked so good.

What is the charitable focus?
The auction will focus on the two pillars of ‘local’ & ‘education’. By definition, the Auction will focus it’s proceeds predominantly on education in the wine-lands of South Africa. The Auction remains inclusive of all aspects of education from infant development, through nutritional education all the way to the provision of a leadership academy and tertiary educational endowments. The charities that will align with the Auction are The Pebbles Project and the Make A Difference Foundation.

The Auction’s three day agenda?
The Auction aims to be a three day event encompassing a high-end introduction to the South African wine industry for inbound guests. The agenda will kick-off on Thursday night the 13th of March with a ‘Bring-a-Magnum’ party launch event hosted by one of South Africa’s most prestigious Franschhoek properties. Multiple events will be hosted around the winelands on Friday culminating in the ‘Barrel Auction’ to be hosted by Waterford Estate on Friday night.

Who will be at the Auction?
The Cape Wine Auction needs to be an international event to be successful in it’s objectives. In 2014 we expect 250 guests with half of the attendees flying in from abroad. The Auction Ambassadors will be integral in identifying colleagues, friends & associates with a philanthropic agenda who will educated about the Auction objectives in advance, and will attend and bid on their specific auction lots.

What is an Auction Ambassador?
The Auction aims to partner with 20 ‘Ambassadors’ who identify with the charitable cause and wish to be supporters. Ambassadors can be stakeholders, organisations, individuals or families. Ambassadors would be vocal in their support of the auction and align with the charitable vision of the organisers.

What role does an Auction Ambassador play?
Curate an auction lot: Ambassadors will identify specific donors in their networks and approach them with the objective to create a lot that would be attractive to them. Based on the value of the proposed donation, Ambassadors would curate a specific lot to satisfy the wishes of that donor in order to ensure the donation is realized.
Organise a pre-event: Ambassadors will organise pre-auction events to entertain their network, additional fund-raisers and/or become involved in the event organisation. The Auction intends becoming a three day event that could attract people to Stellenbosch for the weekend from around the world.
Gather your philanthropic circles. Ambassadors can host a table at the auction and play a role in motivating guests towards extreme generosity.

Find The Cape Wine Auction on Facebook and Twitter

Posted by: Susan Huxter
Posted in: Charity, Le Quartier Français, Margot Janse,
comment-notesComments: 1


  

Chefs who Share raised R1 195 000 for charity!

Earlier in September, Margot Janse took part in charity dinner Chefs Who Share. 14 acclaimed South African chefs – paired in duos –presented seven especially designed menus for the night. Margot was paired with David Higgs from Saxon Hotel and Spa.

“It was an amazing night,” said Margot. “14 chefs all there for the same reason. It was well organised and there was an amazing vibe in the room.

“David Higgs and I have been very good friends for a long time, and it was fabulous working on this function together! We had loads of fun putting the menu together and then finalising all the preparations with 1000km between us.”

ME219

Chefs who Share raised a total of R1 195 000 from ticket sales and an art auction which saw ten art pieces, donated by top South African artists, auctioned off by Cape Town businessman Iain Banner on the night. All proceeds raised by this prestigious event will go to MAD CHARITY (Make a Difference) and Laureus Sport for Good Foundation.

Veggie Boxes piled high with fresh ingredients donated by Woolworths destined for soup kitchens to feed underprivileged children, were also sold on the evening at R1000 per box. Chefs who Share hope to make this an ongoing initiative.

ME502

A dish on the 7-course menu entitled: 'Gone Fishing'

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


  

Top 10 bread-baking secrets from Bread & Wine

Breadmaking top 10
- Allow time, bread is meant to be savoured so take the time to make it
- Take into account the quality & age of your flour; the temperature of the day (on colder
days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer
weather, you bread may well rise faster than you expect.
- You have to move the dough –stretch, fold, turn
- Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the
dough’s’ temperature will also be warmer, so take care not to overwork.
- Oven temperature – start high, often higher than you expect and depending on the total
length of baking time suggested, reduce after  15/20mins and then again after a further 20
mins
- Use water when baking to improve & increase crust & lift within the bread as baking
- For a further depth of flavour especially with sour dough’s, take time – allow the dough to
prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from
the fridge before reshaping for final prove.
- Don’t’ be scared of water, more often the wetter the better!
- Patience – allow the bread to cool at least a little before breaking.
- Ingredients – good quality flour locally Golden Reef & Eureka have what you are looking for

It’s no secret that Bread & Wine makes to-die-for breads—from bubbly sourdoughs, chewy ciabattas and focaccia singing with herbs, to fermented beetroot bread that tastes sweet and earthy and comes in a vivid magenta hue…

Master baker, Tina Jewell, has looked up from the dough for a moment to share her top ten bread baking secrets. Find out more about her bread-making courses.

 The very first bread baked in the new kitchen

1. Allow time, bread is meant to be savoured so take the time to make it
2. Take into account the quality & age of your flour; the temperature of the day (on colder days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer weather, you bread may well rise faster than you expect.
3. You have to move the dough –stretch, fold, turn.
4. Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the dough’s’ temperature will also be warmer, so take care not to overwork.
5. Oven temperature – start high, often higher than you expect and depending on the total length of baking time suggested, reduce after  15/20mins and then again after a further 20 mins
6. Use water when baking to improve and increase crust and lift within the bread as baking
7. For a further depth of flavour especially with sour dough’s, take time – allow the dough to prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from the fridge before reshaping for final prove.
8. Don’t’ be scared of water, more often the wetter the better!
9. Patience – allow the bread to cool at least a little before breaking.
10. Ingredients – good quality flour locally Golden Reef & Eureka have what you’re looking for.

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


  

Create a unique cocktail at Le Quartier Lounge Bar!

Fancy yourself a mixoligist? Come up with a unique concept for cocktail incorporating local South African ingredients and you could get the chance to create it with our consultant barman and cocktail creator extraordinaire Matthew Roberts.  There’s no need for a full recipe—all you need to do is provide the idea for it in the comments below or on Facebook.

frosted  cocktail glasses

The competition includes a cocktail journey at Le Quartier Lounge Bar accompanied with a selection of delectable Bar Bites, as well as a stay-over at Delicious Hotels [for two].

Please like us on Facebook for your entry to be valid, and for extra points be a dear and share this competition too.

*Closing date 30 September 2013

***

Take some inspiration from Margot Janse’s favourite cocktail, the Edible Fruit Coupe:
Dried fruit ‘Boere Kinders’ comprising apricot, cranberries, vanilla, currents, saltanas and raisins soaked for weeks in Cape Brandy and Harnepoot dessert wine. A splash of Môreson Miss Molly bubbly provides palate drying effervescence.

edible fruit coupe

Posted by: Susan Huxter
Posted in: Bar, Competition, Le Quartier Lounge Bar,
comment-notesComments: 0


  

Biltong and bacon vodkas

There are exciting things happening at Le Quartier Lounge Bar! We chatted to barman extraordinaire, Matthew Roberts about his latest creations—two vodkas; one flavoured with bacon, the other biltong.

Matthew Roberts

“We use a process called ‘fat-washing’,” says Matthew. “I’ve used this technique for a while now. It was made famous by PDT in New York with their Benton’s Old Fashioned: Bacon washed Bourbon, a la ‘Old Fashioned’.

Fat-washed spirits are often used for Bloody Marys, which is what we are working towards for Le Quartier Lounge Bar. Bloody Marys are something that I absolutely go nuts for, and LQF’s Bloody Mary Menu (coming this December) is going to be HUGE!

With this in mind I contacted Neil Jewell over at Bread & Wine and explained the process we would be using—and I could tell he was quite excited too!

He put together a couple of samples for us: a smoked pig fat, which lent the vodka the salty savoury taste of pork and the smokiness of bacon. The second, beef suet reduced down with pinotage, black pepper and coriander[ for the biltong version].

These fats were then placed into vacuum bags with vodka and slow cooked to allow the fats to interact as a liquid with the alcohol extracting as much flavour as possible. And the rest…is a secret.”

Thanks Matthew!

Le Quartier Lounge Bar is open from 12h00 – 24h00, the cocktail emporium is a stylish place to meet and relax in a comfortable yet trendy space.

Posted by: Susan Huxter
Posted in: Bar, Le Quartier Lounge Bar,
comment-notesComments: 1


  

Leaders of the future

Onwards and upwards! We recently received the very good news that the children we feed with The Kusasa Project, have been given Reading Egg computers through the Click Foundation! Good food and good education? We think that’s a winning combination!

reading egg

Help support Margot Janse and Saskia Blaisse, under the team banner VIRGIN ORANGE, who will be running The Cape Town Marathon on 22 September 2013 to raise funds for The Kusasa Project! Read more about it here.

We facilated and introduced the click foundation to kusasa’s we feed the kids and Kusasa educate and now they are using computers – so good food and good education – leaders of the future?
Launching of Reading EggsOnwards and upwards! We recently received the good news the children who we feed t Isabelohroughood food and good education – leaders of the f
Posted by: Susan Huxter
Posted in: The Kusasa Project,
comment-notesComments: 0


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