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How to eat a porcini and duck egg risotto

You decided to come to Bread & Wine for lunch. First good decision.  You spy a porcini and duck egg risotto with brioche on the menu, you order it. Another good decision. You need to make one more choice – what to drink? You wisely choose a golden glass of Solitaire Cap Classique. Now, to eat it.

porcini and duck egg risotto

Perfectly wobbly slow poached duck egg on a bed of creamy risotto

Slice gently into the egg and watch the sun spill out

Slice gently into the egg and watch the sun spill out

The buttery yolk dresses the earthy risotto - now eat!

The buttery yolk dresses the earthy risotto - now eat!

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Le Quartier Français,
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New cocktails for you to try

Feeling thirsty? It’s a good thing then that we’ve added a number of new craft cocktails to our Lounge Bar menu for you to try.

A brilliant aperitif, the Wood Sorrel Margarita has been flash-infused with herbaceous wood sorrel foraged in Franschhoek and the short drink zings with fresh lemon.

Wood Sorrel Margarita

Wood Sorrel Margarita

For something completely different try the Pineapple Mezcal Cooler—a mix of La Muerte Mezcal, Medium Dry Sherry, Fresh Pineapple Juice, Angostura and Orange Bitters—it’s a refreshing drink with a subtle, sweet smokiness.

Keeping it local, the Ndlovu Grapefruit Sour incorporates a grapefruit and coriander seed weiss beer made in Franschhoek with Inverroche Dry Gin for a cocktail that combines bright and velvety textures.

See the rest of the new cocktails here.

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


  

Bread & Wine featured in Country Life Magazine

Stuck for inspiration on what to cook for Christmas lunch? Then grab the December issue of Country Life Magazine. Neil and Tina Jewell of Bread & Wine share simple yet exciting recipes for ‘a long laid-back lunch’.  Think, smoked trout served on a plank with salsa verde, two-way carrot salad with buttered prawns, slow-cooked lamb shoulder and more.

country life

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


  

Catching up with Ilse Schermers

Ilse Schermers, of is art at Le Quartier Français supplied and curated the art work for Vergelegen’s restaurants, Stables and Camphor’s— and now the wine estate has been recognised as the South African winner of the Great Wine Capitals (GWC) Best of Wine Tourism Awards!

We caught up with Ilse to chat about her unique approach.

Ilse and her two children enjoying a relaxed moment

Ilse and her two children enjoying a relaxed moment

Can you tell me a bit about each space?
The Stables is set in the old stables of the farm and is designed as an up-market family restaurant. The interior is bright and light yet tasteful. A number of things came to mind when I selected the art for both restaurants, such as the heritage of the farm, the magnificent gardens and the activity currently on the estate. For example, because of the famous gardens we wanted to show botanicals and for this reason I chose alternative botanical tapestries by the Keiskamma group.

stables

Additionally, as the space was formerly the estate’s stables I chose ceramic horse heads for the walls by Nicolene Swanepoel and a large driftwood horse as a focal point by Francois Marais.

Vergelegen is also known for its Nguni stud, so for this we chose ox heads by Nicolene Swanepoel and a large painting by Gregory Kerr. Works by Jacqueline Crewe-Brown, Strijdom van den Merwe and various ceramic works by Helen Vaughan, Clementina van der Walt and Ralph Johnson are also on display.

Camphors restaurant at Vergelegen - Long room

The palette at Camphor’s is much more formal and rich.  I selected works by some of our more important contemporary artist like William Kentridge, Willem Strydom, Henry Symonds, Marlene von Durkheim, Shany van den Berg and Lyndi Sales. Helen Vaughan made wall plates based on the blue and white Kraakporcelain seen in the Manor House next to Camphor’s.  Michael Chandler made mirrors and spittoons also reflective of the VOC.  In both restaurants, we selected works by South African living artists.

When approaching a space to populate with art – what are the things that you consider, how do you decide on your final selections?
My opinion is that one should always be able to read a project as a complete story. The art should reflect the integrity of the space, the mood, the history, the menu, and so on. I want to be well informed of everything relevant to the space.  However it is the person in charge of the project, in this case the MD of Vergelegen, Don Tooth, who has the final say.

Who is your favourite SA artist, or artists and why?
Sjoe, difficult to say. I have many favourites, but I am constantly inspired by what our artists produce and how much new talent emerges every year.

Do you have advice for people who want to start collecting art – how do you begin, and what do you need to know?
Make informed decisions.  Buy what you love. Buy the best you can afford.

The most exciting piece at is art at the moment is….
A bronze snake by Sarel Petrus on his exhibition with Rina Stuzer titled ‘Pegged Down/Vaspen’.

What exhibitions do we have to look forward to next year?
We have a full year planned for 2014 with exhibitions by Bruce Attwood (furniture), Fiona Rowett and Ralph Johnson, sculpture by Kobus la Grange and Guy du Toit, and one of our favourite artists of Franschhoek:  Jacqueline Crewe Brown.  We also take part in the Art of Clay Festival as well as the Literary Festival each year.

Your favourite cocktail at the LQF bar is
The mojito!

In 2010 Ilse opened her latest gallery at Le Quartier Français   The exhibitions of contemporary South Africa artists change every six to eight weeks . The gallery spills out into the sculpture and herb garden, designed by Guy du Toit and Angus Taylor and filled with herbs for  Margot Janse’s  kitchens at Le Quartier Français.  The sculptures have become an integral part of the restaurant and hotel gardens.

Posted by: Susan Huxter
Posted in: Franschhoek, Is Art, Is Art @ Le Quartier Français,
comment-notesComments: 0


  

Upcoming cooking classes at LQF

What’s cooking good-looking? Here at Le Quartier Français our cooking classes are fun, intimate gatherings where everybody takes part and learns our original recipes through actually creating them (rather than just watching a demonstration) under the guidance of our Culinary Concierge, Vanie Padayachee.

Plus, you get to enjoy your creations for lunch, paired with local wines.

COOKING classes

Here are our upcoming classes –a nifty idea for a Christmas present for the foodie in your life.

Spice Class
10th of December 2013
18th of April 2014

Discover SA Flavours Class
08th of February 2014

To book contact Louise on +27 21 876 2151 or email her on: louise@lqf.co.za

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


  

The Croiss Dog Cult

It’s an obsession. It’s not a croissant. It’s not a hotdog. It’s the ultimate hybrid in snacking.

Croiss Dog

The Croiss Dog! Layers of flaky, buttery, croissant pastry ensconce a delectable bacon sausage made by Neil ‘His Royal Porkness’ Jewell. The mania-inducing crossed croissant is served with confit tomato and mustard cabbage.

The sausage has been cold-smoked and seasoned with garlic and coriander. Made from three of Neil’s favourite meats: pasture-reared bacon, waygu beef and Charlie’s pork – “It doesn’t get any better than this,” said the Charcuterie King.

Some didn’t think it was possible. Until that first bite.

Come and join The Croiss Dog Cult at Le Quartier Lounge Bar!

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


  

Ghost Food

Imagine a world without chocolate? That’s just what artists, Miriam Simun and Miriam Songster, have done with their collaborative project, Ghost Food.

ghost food

According to Edible Geography: ‘From a street-parked GhostFood truck, Simun and Songster and their team of trained staff will be serving a menu of three items, each of which conjures up a future dining experience for a food whose supply is currently threatened by climate change. The three items on offer — cod, chocolate, and peanut butter — come from or are species that “may very well soon not be available to eat,” Simun explains. With the help of a wearable smell-dispensing device and an edible textural analogue, GhostFood truck customers will experience a simulation of a future phantom food.”

ghostfood

It’s said that the apparatus was inspired by insect physiology, as insects use their antennae to navigate the world through scent.

What food couldn’t you live without?

*Images from psssst.net

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


  

The Tasting Room garners a spot in Eat Out’s Top Ten

Le Quartier Francais is thrilled at the announcement that their world-renowned dinner restaurant, The Tasting Room, came 9th overall in the annual South African Eat Out DStv Food Network Restaurant Awards 2013. The Tasting Room is currently
ranked 51 on San Pellegrino’s World Best Restaurants.
Held at The Lookout in the V&A Waterfront on Sunday the 10th of November, roughly 500 people attended the gala evening to enjoy delicious food, brush shoulders with the who’s who in the foodie world, and hear the results of these prestigious awards. Margot Janse, Head Chef, and Eleanor Kerwin, F&B Manager attended.
In Margot’s acceptance speech, for which Eat Out called her “gracious“, she said “I am so proud. It’s a great honour to see so many of the chefs who have worked with me gaining their own awards.”
Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists, from which the Top 10 were chosen. This year, both Bread & Wine – Le Quartier Français’s lunch time restaurant situated on the family Wine Estate, Môreson – and world-renowned dinner restaurant, The Tasting Room, were nominated. The Tasting Room has previously made it onto the Top 10 eleven times in the sixteen years that this award has existed, and Bread & Wine have been in the Top 10 twice. This is the third year that both restaurants have been nominated concurrently. The Tasting Room was also nominated for the Boschendal Style Award 2013.
Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff. Many of our native ingredients have been celebrated, making them the future of South African food”.

We’re thrilled at the announcement that our world-renowned dinner restaurant, The Tasting Room, came 9th overall in the annual South African Eat Out DStv Food Network Restaurant Awards 2013.

The-Tasting-Room Eat Out 2013

Held at The Lookout in the V&A Waterfront on Sunday the 10th of November, roughly 500 people attended the gala evening to enjoy delicious food, brush shoulders with the who’s who in the foodie world, and hear the results of these prestigious awards. Margot Janse, Head Chef, and Eleanor Kerwin, F&B Manager attended.

In Margot’s acceptance speech, for which Eat Out called her “gracious“, she said “I am so proud. It’s a great honour to see so many of the chefs who have worked with me gaining their own awards.”

Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists, from which the Top 10 were chosen. This year, both Bread & Wine – Le Quartier Français’s lunch time restaurant situated on the family Wine Estate, Môreson – and world-renowned dinner restaurant, The Tasting Room, were nominated. The Tasting Room has previously made it onto the Top 10 eleven times in the sixteen years that this award has existed, and Bread & Wine have been in the Top 10 twice. This is the third year that both restaurants have been nominated concurrently. The Tasting Room was also nominated for the Boschendal Style Award 2013.

Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff. Many of our native ingredients have been celebrated, making them the future of South African food”.

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


  

The FoodWineDesign Fair 2013

Neil ‘His Royal Porkness’ Jewell and Môreson Wines are in Joburg for The FoodWineDesign Fair 2013, which is running from 8-10 November.

photo 4

The boutique outdoor market, on the rooftop of the Hyde Park Corner shopping centre features ‘the best local furniture crafters, artisan products, top wine labels, microbreweries and speciality foods.’

“We have a living stand,” says general manager of LQF, Linda Coltart. “One wall is full of flowers and herbs and the other is covered in Polaroid pictures of our guests taking the first bites of the bacon sandwich.”

photo 3 (1)

“We’re launching our new Bacon of the Month Club! We started out with CBC-cured bacon [craft beer]. And today we’ll have Asian-flavoured bacon. On Saturday and Sunday, come and try our Chardonnay-cured bacon as well as our famous original bacon—all grilled on The Big Green Egg.”

Peaked your interest? Go to www.baconofthemonth.co.za. The full website will be going live soon, but on the landing page you’ll find out a bit more about what our Bacon of the Month Club is doing. In addition to this you’ll be able to fill in your email address so that we can make sure you’re kept in the loop regarding launch dates, membership prices and general information about the BEST CLUB EVER.

Remember: if it’s not bacon it’s not kosher.



  

Margot Janse featured in Jamie Magazine

Deck the halls with the festive issue of the Jamie Magazine (U.K )! Margot Janse is in a special feature, where the magazine asked ten of their favourite chefs for their top places to spend the holiday season. Scroll down for the article below, and check out the magazine’s website for some great Christmas cooking tips.

Jamie Magazine Dec Issue 2013 MJ-1

Jamie Magazine Dec Issue 2013 MJ-2

Jamie Magazine Dec Issue 2013 MJ-3

Posted by: Susan Huxter
Posted in: Margot Janse, Press & Media,
comment-notesComments: 0


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