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New Year’s Eve at the Lounge Bar

Haven’t made plans for tonight yet? Don’t like the New Year’s hype? Well then, come celebrate in style with us at our Lounge Bar.
We’ll be mixing delicious cocktails all night long: our food-based’ craft cocktails are unique in that we use South African ingredients, much of it foraged locally in Franschhoek, such as, mebos, sour figs, buchu and nettles, and much more. Plus we have a delicious menu of inventive and moreish Bar Bites, tuck into sticky wildebeest vetkoekies, prawn popcorn with lime salt, suckling pig and bacon crumble, and, and… see the rest of the menu here.
Or slurp down a plate of West Coast oysters with a bottle of Moreson bubbly!
Our reccomedation for a New Year’s Eve cocktail? Our Français ’75 (if you can’t make it to us, make it yourself! Check out the recipe here.)

Haven’t made plans for tonight yet? Don’t like the New Year’s hype? Well then, come celebrate in style with us at our Lounge Bar.

Henry Rifle Martini and prawn popcorn

We’ll be mixing delicious cocktails all night long: our ‘food-based’ craft cocktails are unique in that we use South African ingredients, much of it foraged locally in Franschhoek, such as, mebos, sour figs, buchu and nettles, and much more. Plus we have a delicious menu of inventive and moreish Bar Bites, tuck into sticky wildebeest vetkoekies, prawn popcorn with lime salt, suckling pig and bacon crumble, and, and… see the rest of the menu here.

Or slurp down a plate of West Coast oysters with a bottle of Môreson bubbly!

Our recommendation for a New Year’s Eve cocktail? Our Français ’75 (if you can’t make it to us, make it yourself! Check out the recipe here.)

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


  

Make a Français ’75 this New Year’s Eve

Wow your guests this New Year’s Eve with our take on classic champagne cocktail the French ’75. We’ve made it our own by using gin infused with Lady Bonin’s Earl Grey Tea—and of course of family farm’s delightful MCC, Miss Molly from Moreson.
Here’s the recipe for you to make at home, or you can come join us for New Year’s Eve at our Lounge Bar and let us make it for you! We have a host of creative cocktails that will surely keep you entertained, view the list here. Not to mention all of our delicious Bar Bites.
Recipe for Français ’75
Lady Bonin’s Earl Grey Tea, Infused Dry Gin, Miss Molly Bubbly, Fresh Lemon, Sugar. Bright & Sparklingly Aromatic, Afternoon Tea at its Best
To start, make the infused gin by adding four teaspoons of Lady Bonin’s loose leaf Earl Grey  to a bottle of Beefeater Gin. We placed the gin in the freezer first and brought it down to -20*c. This allows us great control of the amount of tannins we release from the tea. After about 10 days we remove from the freezer, strain and bottle. (We realise you don’t  have time for this with New Year’s around the corner, but do it today to allow maximum infusion in this short time frame.)
35ml Earl Grey Gin
15ml Fresh Lemon Juice
7.5ml Vanilla Sugar (2:1, sugar: water, slowly steeped with vanilla pods)
Topped with 100ml of Miss Molly MCC
Serve in a champagne flute and garnish with a lemon zest spiral. The drink is thrown from shaker to shaker before topping with MCC; this allows us control over dilution and to further aerate the drink, allowing for a sharper taste.

Wow your guests this New Year’s Eve with our take on classic champagne cocktail the French ’75. We’ve made it our own by using gin infused with Lady Bonin’s Earl Grey Tea—and of course our family farm’s delightful MCC, Miss Molly from Môreson.

Here’s the recipe for you to make at home, or you can come join us for New Year’s Eve at our Lounge Bar and let us make it for you! We have a host of creative cocktails that will surely keep you entertained, not to mention all of our delicious Bar Bites.

Recipe for Français ’75

Matt Roberts

Lady Bonin’s Earl Grey Tea, Infused Dry Gin, Miss Molly Bubbly, Fresh Lemon, Sugar. Bright & Sparklingly Aromatic, Afternoon Tea at its Best

To start, make the infused gin by adding four teaspoons of Lady Bonin’s loose leaf Earl Grey  to a bottle of Beefeater Gin. We placed the gin in the freezer first and brought it down to -20*c. This allows us great control of the amount of tannins we release from the tea. After about 10 days we remove from the freezer, strain and bottle. We realise you don’t  have time for this with New Year’s around the corner, but you can infuse the tea at room temperature which will take about 5 minutes to get the flavour – by freezing though you get a much fresher flavour and satisfying tannic dryness.

35ml Earl Grey Gin
15ml Fresh Lemon Juice
7.5ml Vanilla Sugar (2:1, sugar: water, slowly steeped with vanilla pods)
Topped with 100ml of Miss Molly MCC

Serve in a champagne flute and garnish with a lemon zest spiral. The drink is thrown from shaker to shaker before topping with MCC; this allows us control over dilution and to further aerate the drink, allowing for a sharper taste.

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


  

Season’s greetings from Isabelo

Our hearts are warm this festive season, thanks to our sponsors –we’ve been able to show continued support to the Isabelo children.
We have been able to serve a very nutritious lunch every school day to 120 children across 3 play schools. The meals are prepared by our Le Quartier Francais team, who selflessly donate their time and expertise so that every cent donated is spent on food for the children. Recently we also celebrated Christmas with the children and gave them a wonderful party, Santa Claus and gifts included!
We have also been able to financially support an extra 160 000 meals for the children in two Franschhoek schools through also the Kusasa Breakfast Club these past two years. This started with porridge every week day morning last year and we were able to increase the nutritional value by adding an egg to their porridge 4 days of the week.
We strive to continue and grow this initiative. With continued support, have no doubt that it will change the lives of more children than we ever imagined possible.

Our hearts are warm this festive season, thanks to our sponsors –we’ve been able to show continued support to the Isabelo children.

isabelo pic

We have been able to serve a very nutritious lunch every school day to 120 children across 3 play schools. The meals are prepared by our Le Quartier Francais team, who selflessly donate their time and expertise so that every cent donated is spent on food for the children. Recently we also celebrated Christmas with the children and gave them a wonderful party, Santa Claus and gifts included!

We have also been able to financially support an extra 160 000 meals for the children in two Franschhoek schools through also the Kusasa Breakfast Club these past two years. This started with porridge every week day morning last year and we were able to increase the nutritional value by adding an egg to their porridge 4 days of the week.

We strive to continue and grow this initiative. With continued support, have no doubt that it will change the lives of more children than we ever imagined possible.

Thank you and wishing you a happy holiday season, Margot, the Isabelo Children, and the whole Le Quartier Francais family.

Posted by: Susan Huxter
Posted in: Isabelo, Kusasa Project, Le Quartier Français,
comment-notesComments: 0


  

Ndlovu Brewery

One of our favourite local winemakers, Rob Armstrong of Haut Espoir – has caught the craft beer bug and is brewing up a storm on his fynbos-covered farm.

ndlovu brewery

“In the rumbling mountains of Franschhoek the Elephant walks again. Coming back to Olifants Hoek in the form of a Stampede (Barrel fermented Lager) and a Mock Charge (Naartjie Wit).”

We’ve tried both beers and can highly recommend them—in fact we’ve incorporated one into a cocktail at our Lounge Bar: NDLOVU GRAPEFRUIT SOUR made with Inverroche Dry Gin and Ndlovu Grapefruit & Coriander Seed Weiss. Bright and velvety textures and citrusy fresh components complement one another, ‘proving two wrongs do make a right.’

Find them on Facebook.

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


  

Desserts at Bread & Wine

You’d be right to think that the domain of the Charcuterie King, Bread & Wine, is a  pork fiesta – but along with his more robust dishes Chef Niel Jewell also has a lighter touch, as shown in dishes such as the butter-roasted linefish,  the carrot ravioli, and, and… Plus, he’s a whizz with desserts, crafting delicate dishes with unusual flourishes. Yes, his Royal Porkness Jewell, can be sweet too.

Caramelised apple cheese cake, goats’ cheese sherbet

Caramelised apple cheese cake, goats’ cheese sherbet

Lemon tart with champagne jelly and juicy berries

Lemon tart with champagne jelly and juicy berries

Not in the mood for a proper dessert? Enjoy a plate of homemade sweets with your coffee instead

Not in the mood for a proper dessert? Enjoy a plate of homemade sweets with your coffee instead

See the full menu here.

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


  

We’re on Condé Nast Traveler’s 2014 Gold List!

We’re unbelievably thrilled at the news that we”ve been recognised as one of the Top Hotels, Resorts, and Cruise Lines in the world on The 2014 Gold List by  Condé Nast Traveler! We are so very proud of our team, well done! See the results.

auberge

What is the list? Condé Nast Traveler’s annual Gold List identifies the best of the best ­ the gold standard of hotels, resorts, and cruise lines. Nearly 80,000 of the world’s most discerning travelers (a record-setting number) produced a final selection of the very best places in the world, by participating in the annual Readers’ Choice survey. Consistency is rewarded: those who make the Gold List five years in a row earn Platinum Circle status.

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


  

Edible Cinema

In London or planning a trip? Then make sure to check out Edible Cinema where you ‘See the film, taste the film’.

We’re all well indoctrinated to the taste of salty popcorn followed by a slurp of soda at the movies—Edible Cinema has turned this usual fare on its head, by offering cinema buffs the ‘a unique way to experience a film through aroma, texture and taste’.

Edible-Cinema

Before the movie begins each participant is supplied with a tray of numbered mystery boxes containing a bite-sized tasting menu which are said to be tailored to specific moments in the film.

For example at a screening of the 1981 classic An American Werewolf in London, there is a scene where the werewolf is about to much on some hapless tramps—the accompaniment was a “tramp’s finger” made from cola-smoked quail, complete with charcoal nail.

See the line-up of screenings here: www.ediblecinema.co.uk

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


  

Celebrating The Kusasa Project

We feel privileged to be able to support the amazing work being done at The Kusasa Project - and would like to give a huge THANK YOU to our executive chef Margot Janse and her incredible team who have gone the extra mile in donating time and resources to this worthy cause. Recently we celebrated Christmas with the kids and received this beautiful letter in response.

christmas

The Kusasa Project was founded in South Africa to encourage a brighter future for underprivileged children by facilitating academic, sporting and life skills development
Dear Le Quartier Français
Thank you so very much for spoiling our children at The Early Leaning Centre with a Christmas party. The gifts were amazing and so beautifully wrapped. The time and effort that you put into them was greatly appreciated. These children are so incredibly lucky to have your support throughout the year and we are very proud to be associated with you. Words can never thank you enough for all that you do for The Kusasa Project we can only hope that every child that you have supported will grow into an educated adult that you will be proud of!
Best Wishes
The Kusasa Team

Dear Le Quartier Français
Thank you so very much for spoiling our children at The Early Leaning Centre with a Christmas party. The gifts were amazing and so beautifully wrapped. The time and effort that you put into them was greatly appreciated. These children are so incredibly lucky to have your support throughout the year and we are very proud to be associated with you. Words can never thank you enough for all that you do for The Kusasa Project we can only hope that every child that you have supported will grow into an educated adult that you will be proud of!

Best Wishes
The Kusasa Team

The Kusasa Project was founded in South Africa to encourage a brighter future for underprivileged children by facilitating academic, sporting and life skills development
Posted by: Susan Huxter
Posted in: Franschhoek, Kusasa Project, Le Quartier Français,
comment-notesComments: 0


  

Festive Season Exhibition at Is Art

The Festive Season Exhibition at is art is running from now until 20 January 2014. We’re showcasing a collection of some of our favourite artists’ work.

Holiday tip? Combine a trip to the gallery with a walk through the indigenous herb and sculpture garden, followed by cocktails and bites in our Lounge Bar.

Here’s a sneak peek of some of the pieces.

is art

Christmas tree by Ilse Schermers

is art 2

Keiskamma

is art 3

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


  

Bacon of the Month Club

“Mirror Mirror on the wall who is the fairest rasher of them all?”

The clever folks at Bread & Wine on Môreson have come up with a pearler of an idea. Bacon of the Month Club.  Yip. Bacon once a month; and not just any bacon, Neil – his royal porkness – Jewell’s artisan bacon. Free of the nasties and full on the taste. (Follow them on Twitter to get updates from the bacon universe.)

The first of the 12 bacons - tastes just like Christmas

The first of the 12 bacons - tastes just like Christmas

So what does this mean? Twelve months; twelve different bacons. From the obvious to the obscure. From the norm to the fantastic. From Plain ‘Don’t Do Us No Flava’s’ to Green ‘What the Seuss’ Bacon. Fabulousness! All of the bacons are developed and produced by Neil ‘His Royal Porkness’ Jewell.

Peaked your interest? Bacon of the Month Club memberships are limited and available on a first-come first-served basis. Rasher on over to their site, fill in your deets and they’ll be in touch, go to: www.baconofthemonth.co.za

Posted by: Susan Huxter
Posted in: Bacon of the Month Club,
comment-notesComments: 0


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