le quartier français

relais & chateaux

To a delicious winter ahead

Please note that Bread & Wine, will be closing for two days a week,
Tuesday & Wednesday, starting 13th May until and including 30th July.
We shall be open for lunches Thursday – Monday, kitchen hours between 12h00 -15h00.
The following workshops have been scheduled for the next three months –
Breadmaking –
5th May (mini class);
17th May, 7th June
Charcuterie workshops –
22nd & 23rd May;
12th & 13th June;
7th & 8th August;
Thank you for your continued support over the past season.

It’s been a sensational summer. It really, really has.  And our long, languid lunches at Bread & Wine will continue on through the winter months, with just one exception: we’ll be closing for two days a week, Tuesday & Wednesday, starting 13th May until/ and including 30th July.

lunch

We will be open for lunches from Thursday to Monday between 12h00 -15h00, for delicious wines and food. Follow us on Twitter to keep updated with changes to our menu – we have some exciting cooking in-store for you this winter!

Thank you for your continued support over the past season!” – Tina Jewell

Plus our incredible hands-on workshops are back!

Breadmaking
5th May (mini class);
17th May, 7th June

Charcuterie
22nd & 23rd May;
12th & 13th June;
7th & 8th August

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


  

The Tasting Room ranks on S.Pellegrino World’s 100 Best Restaurants!

The World’s 50/100 Best Restaurants were announced last night in London’s Guildhall in a dazzling ceremony fit for the culinary elite.

The Tasting Room was honoured with position 72.

team

“We’re delighted to be featured once again on this prestigious list,” said Susan Huxter, owner of Le Quartier Français. “It’s wonderful recognition and it reflects the dedication of Chef Margot and her entire team.”

Executive Chef Margot Janse has consistently shown she can compete with the very best in the gourmet gauntlet. Chef Margot has maintained a spot on this celebrated list since 2002; in 2010 she was notably the only female chef to achieve a place in the World Top 50.

margot-2013-cauli-1.jpg.1024x0

The Tasting Room has been a recurrent competitor on the world-renowned list. In 2011, The Tasting Room took the 36th spot as well as the title of Best Restaurant in Africa and the Middle East. In 2012, the trend continued with 56th position and in 2013, 53rd .

By now the knowledge that The Tasting Room is one of the world’s best restaurants comes as no surprise, yet the innovative cuisine doesn’t play by the same rules.

Surprise and nostalgia take centre stage at the fine dining restaurant in Franschhoek. Diners embark on a journey of taste, guided by culinary story-tellers in the most beautiful and whimsical of settings.

Surprise: an emotion that occurs when something breaks our habitual pattern.

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


  

The Winter Sculpture Fair 2014!

Franschhoek is off to Joburg again for The Winter Sculpture Fair 2014! The annual food and art extravaganza will dazzle festival-goers over the weekend of 10 and 11 May 2014. Presented by MasterCard, it will once again take place in at the NIROX Sculpture Park near the Cradle of Humankind.

winter sculpture fair

And, both Bread & Wine and Bacon of the Month Club will be heading to the City of Gold: “Artlogic have partnered with Franschhoek to bring the town’s top chefs and wine producers to Johannesburg, thus creating an unmatched culinary experience in Gauteng. Expect a day of top-end exclusive meals, charcuterie, and wine and bubbly by the glass.”

winter sculpture fair

It’s said that: ‘There is currently no single event in South Africa that focuses on sculpture, although the phenomenon is gaining momentum internationally with events such as Frieze Sculpture Park in New York.’

At this fair you will be able to walk through and experience the ‘NIROX SCULPTURE | WINTER 14’ exhibition (with a glass of bubbles in-hand naturally).

Tip: Look out for the unveiling of a sculpture that was commissioned last year.

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


  

Up, up and up! Our new management team

We announced earlier this month that Linda Coltart our extraordinary general manager of 16 years will be saying goodbye to us in the middle of June.

Linda is leaving big shoes to fill. We have decided to transform roles and promote within—and together as a family we’ll step forward in these new shoes and into the future of hospitality management.

New Management LQF

We caught up with three of our team to talk about their new roles.

Roger Boonzaaier, Hotel Manager
Roger describes himself as ‘dependable, impulsive, and pragmatic’. He knows the hotel like the back of his hand. After all, he’s spent18 years working in all of the departments, ‘except the kitchen’. Contact him on: roger@lqf.co.za

In your opinion what experiences in Franschhoek are not-to-be-missed?
Neil’s Charcuterie & Wine Tasting; the Franschhoek Motor Museum; a fynbos walk with Rob Armstrong and Mandela’s home at Victor Verster Prison.

What is the strangest request you have had from a guest?
There was once a young boy, who kept snails he found in the garden as pets in small boxes—which we had to supply.

Eleanor Kerwan, Culinary Manager
Eleanor loves food: from when she was a little girl, eating ‘plumes, acon & bacon’ as she used to call her breakfast, to working in the restaurant and hospitality trade since qualifying. She has been a part of the team for 13 years. Contact her on: eleanor@lqf.co.za

What do you love about working at LQF?
Mutual respect, team work and it’s loads of fun!

Your favourite dish in…
The Tasting Room – the Paradyskloof quail with amasi, sweetcorn and granola; The Garden Room – Margot’s famous sticky buns; The Lounge Bar – the prawn popcorn with lime salt.

What cocktail would you recommended in the Lounge Bar?
I love the Franschhoek Fruit Cup, it’s refreshingly delicious!

Louise du Valle, Reservations Manager
Louise describes herself as ‘friendly, considerate and determined’. She has over a decade of hospitality experience (both local and international) and has worked at LQF for three and a half years. Contact her on: louise@lqf.co.za

Can you share your favourite guest memory?
I once took a honeymoon couple on an extraordinary experience to the Mandela House at Victor Verster. The couple didn’t know what to expect and were truly moved by the experience.

Which is your favourite room and why?
I feel a lot of warmth from Room 4. I love the secret garden, where you can escape and just be…

Posted by: Susan Huxter
Posted in: Franschhoek, Le Quartier Français,
comment-notesComments:


  

Red Balloon Revolution Celebration

Yesterday the Le Quartier Français family joined the Red Balloon Revolution in celebrating the lives of 1500 children in Franschhoek. Find out more about the initiative here.

After a wonderful day of cupcakes, laughter and presents, we caught up with Margot Janse to ask her about the experience.

“It was really amazing to see to the expression on the children’s faces as they were all made to feel special. That a little attention and a small gift is so appreciated, and goes such a long way; it puts things into perspective for me and makes me realise what it’s all about. The responsibility we have to share and engage ourselves with everything around us is huge. Especially in this country.”

Margot Janse an d her son delivering cupcakes and gifts

Margot Janse and her son delivering cupcakes and gifts

The LQF team laden with gifts

The LQF team laden with gifts

A beautiful rainbow painted the sky

A beautiful rainbow painted the sky

Posted by: Susan Huxter
Posted in: Charity, Franschhoek, Isabelo,
comment-notesComments: 0


  

Easter at Bread & Wine

Is it an egg? Is it a macaroon? No! It’s an….Egg-a-roon! What kind of marvellous alchemy is this? The kind you bite into with glee this Easter.

egg-a-roon

Our Egg-a-roons are available from the Farm Grocer, and will make an elegant treat for you to hide in the garden, or enjoy with coffee and the papers on Easter Sunday.

egg-a-roons

What other treats do we have in store? Chef Leaxy’s famous hot cross buns are what! Her sleeves will be rolled up from Friday to Sunday baking these delicious traditional pasties, served hot with butter (or you can take them home).

Chef Laurence is not one to be left out – on Saturday and Sunday come and try his most delicious carrot cake. Go on, hop to it.

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


  

Margot Janse & Red Balloon Revolution

Margot Janse & Red Balloon Revolution celebrate 1500 lives of underprivileged children in Franschhoek. Celebration Day: 22nd of April 2014, Franschhoek South Africa.

Red Balloon

“Every life is worth celebrating,” says the Red Balloon Revolution.

Through the great work of Dutch-born top chef Margot Janse—The Tasting Room at Le Quartier Français in Franschhoek is rated as one of the best restaurants in the world—Red Balloon Revolution was introduced to the wonderful work of The Kusasa Project.

The Franschhoek non-profit organisation encourages a brighter future for underprivileged children by facilitating academic, sporting and life skills development. And, with the help of Margot Janse and her foundation Isabelo, the children of Kusasa now receive a healthy meal as well as an egg a day. (The egg had been especially added for its protein content, which is necessary for brain development.)

Red Balloon Revolution and Kusasa want to let 1500 children of three Franschhoek schools know that their lives are worth celebrating.

On 22nd of April every child will receive a Red Balloon gift bag teeming with products to celebrate life. Among the many items, there will also be a journal to inspire the children to have a positive outlook for their future, a wish card with tomato seeds to plant, a toothbrush, soap and so on.

To finance this project, The Red Balloon Revolution has developed a wide range of products: from a children’s clothing line and ceramics to iPad sleeves and key chains.

These high quality products have been handmade in Africa by empowerment projects, which help create employment for women in townships.

On the products, look for a Red Balloon—a symbol for freedom and happiness, which are the two core values of the Red Balloon Revolution.

For more information on the programme and products of Red Balloon Revolution go to www.redballoonrevolution.com or contact
Jitra Janssonius Sinselmeijer Cell:+27 (0) 72 9835231 Email: jitra@redballoonrevolution.com
Sophie Vos Kooistra Cell: +27 (0)72 2836307 Email: sophie@redballoonrevolution.com
Le Quartier Français: Margot Janse Tel: +27 21 876 8441 Email: margot@lqf.co.za

For more information on the programme and products of Red Balloon Revolution go to www.redballoonrevolution.com or contact Jitra Janssonius Sinselmeijer Cell:+27 (0) 72 9835231 Email: jitra@redballoonrevolution.com Sophie Vos Kooistra Cell: +27 (0)72 2836307 Email: sophie@redballoonrevolution.com Le Quartier Français: Margot Janse Tel: +27 21 876 8441 Email: margot@lqf.co.za

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


  

Easter at Le Quartier Français

We’re egg-cited to announce that this Easter our guests will be treated to an in-room Easter Egg Hunt!

Gold Bunny Milk 100g

Our resident Easter Bunny will be hiding Gold Lindt Bunnies (as well as baby Lindt Bunnies for the kids) in their rooms; along with vouchers for: treatments at B.gorgeous, cocktails at our Lounge Bar or complimentary wine tastings at Môreson!

Happy hunting!

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


  

Petit à la carte at Bread & Wine

The kiddies’ menu at Bread & Wine was created by the Jewell kids, Ellie & Rachel! After much tasting and experimenting, we think they come up with a menu to make little tummies very happy.

The top seller! Delicious and healthy hake with chips of course!

The top seller! Delicious and healthy hake with chips of course!

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


  

Charcuterie workshops with Neil Jewell

The only limit to what you can make is your own imagination.  Discover the world of nose-to-tail eating and preserving through the ancient craft of charcuterie with local legend, Neil Jewell!

CHARCUTERIE 2

The head chef and charcuterist of Bread & Wine Vineyard Restaurant on Môreson will once again be conducting a host of charcuterie workshops.

CHARCUTERIE 1

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. The cost per person is R2750, and this includes not only in-depth two day workshop, but also a feast in Bread & Wine with award-winning Môreson wines, charcuterie tastings, secrets and recipes to take home, as well as your very own Bread & Wine Vineyard Restaurant apron. Hop on over here to see some photos from last year.

Space is limited to just 16 participants, per course, so early bookings are essential! See the full details below, and to book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za

Neil’s Charcuterie Programme:

Day 1
1. Registration and Coffee 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.

Day 2
1. Coffee 09h30
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 Neil’s 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.

THE DATES:

22nd & 23rd May
12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Neil Jewell,
comment-notesComments: 1


   Older Posts »




If I can't stay at Le Quartier, I want to go home

Bookings at LQF

Le Quartier Francais

Arrival Date:

Departure Date:

Number of People:

Relais Chatteaux