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Digital Detox with the reading Ellie

We’d like to introduce you and your kids to our new friend – the reading Ellie! Turn off the smartphones and tablets and rather get your little ones to browse our collection of children’s books.

reading ellie

Plus, the reading Ellie is positioned right by The Garden Room, so the parents can relax with the kids in sight, happily reading some of our favourite stories.

ellie 2

We also have books for the grown-ups! Order a delicious drink ( wine, cocktails, coffee, freshly squeezed juice…) and sit back in our lounge for a reading adventure.

lounge books

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


  

Maria Marie

Every now and then we stumble upon work we admire. Food stylist and photographer, Maria Marie from Mexico has such a light and bright way of looking at the world, we just had to share. It’s rather pretty no?

maria marie

maria marie 2

Hop on over to her website for more

Posted by: Susan Huxter
Posted in: Art, Food porn, Inspiration,
comment-notesComments: 0


  

The Cape Leopard Trust 10th anniversary Fundraising Lunch

Coming up on August, 16; Neil Jewell of Bread & Wine will be cooking at the 10th anniversary Fundraising Lunch of The Cape Leopard Trust: ‘an afternoon of delectable food, light entertainment and fabulous  people’

Cape Leopard Trust

Joining him on the star-chef line-up are Vanessa Marx and Pieter de Jager—and together the three fabulous chefs will’prepare a relaxed family-style lunch’. While local personalities Braam Malherbe and Liezel van der Westhuizen get involved in the kitchen too.

Plus, Elana Afrika-Bredenkamp and Ian Bredenkamp will lead you through the afternoon.

What will Neil be cooking? A silky rendition of Champagne risotto, pea and truffle oil.

Tickets are R1 500 per person and are available via :
Leopard’s Leap Family Vineyards, Lené van der Merwe  at +27 (0)21 876 8002 or email reservations@leopardsleap.co.za / Or Opulent Living at +27 (0)21 433 1699 or email CLT@opulentliving.co.za

Ticket proceeds as well as 100% of the money raised via the auction go directly to The Cape Leopard Trust.

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


  

Margot Janse heads to CHEFstock 2014 in London this September

“Four star chefs, three unique dinners, one stylish setting – Alyn Williams presents CHEFstock 2014”

chef stock

“We’re cooking with sour figs, baobab, marula nuts and fynbos,” says Chef Margot Janse of The Tasting Room. “We’re introducing Africa to London! I haven’t cooked with Chef Alyn Williams before—and I’m very excited to do so.”

How does CHEFstock work? For three Tuesdays in September, Chef Alyn Williams will pair up with an internationally renowned chef (or chef duo) in his eponymous Michelin-starred restaurant at The Westbury ‘to create an extraordinary one-night-only dining experience’.

Margot will be joining Alyn in his kitchen on 9 September 2014 and has been billed as ‘The Queen of South African Cuisine’.

Also on the culinary line-up are: Chef Paul Ainsworth hailing from the U.K as well as brothers , Chefs Peter and Jonray Sanchez-Iglesias from Bristol.

Guests will arrive to a champagne reception paired with canapés crafted by both chefs on the night, and then be seated in the rosewood-accented dining room for eight courses from the one-off collaborative tasting menu – four courses from each chef, with ‘a few surprises along the way!’

Alyn Williams said: “I’m very proud to once again be hosting such a spectacular line-up of chefs this September. I admire every one of these chefs and it’s very humbling that they are coming to cook with me in my kitchen. When it comes to the menus there are no rules, the guest chefs are in charge and each tasting menu will take its own shape with our different yet harmonious dishes.”

CHEFstock 2014 tickets cost £200 per person and includes all food, wine and Champagne. Book early to avoid disappointment, contact reservations on 020 7183 6426 or email  alynwilliams@westburymayfair.com

Posted by: Susan Huxter
Posted in: Margot Janse, The Tasting Room, Travel,
comment-notesComments: 1


  

Bread & Wine’s Certificate of Excellence from Tripadvisor

Certificate of Excellence from Tripadvisor! Thank you to all our guests who reviewed us, the whole team at Le Quartier Français appreciates your feedback – and we hope to see you all again soon!
Want to drop us a review? Find us here on Tripadvisor.

Fantastic news! Bread & Wine – a proud member of the  Le Quartier Français  family – has been awarded a Certificate of Excellence from Tripadvisor! Thank you to all the guests who reviewed the restaurant, the whole team appreciates your feedback – and hope to see you all again soon for charcuterie and wine, wine, wine!

trip

Want to drop them a review? Find them here on Tripadvisor.

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


  

Origami art in The Garden Room

We love nothing more than celebrating local artists – and Ross Symons the ’Paper Shaper’ has a unique perspective: he uses origami, the art of paper folding to create fantastical works, that feel alive and oh-so contemporary.

 butterfly origami

He crafted this piece for us hanging in The Garden Room; and each origami butterfly was folded by hand (like all of his work). Come have a look over breakfast, and head to @calvinrockstar on Instagram to see more of his work.

Psst. This is super neat - a chicken folded from a napkin

Psst. This is super neat - a chicken folded from a napkin

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


  

A bread-making experience at Bread & Wine on Môreson

Keen to have the scent of baking bread fill your home? Learn from the best baker in town, Tina Jewell  with a bread-making experience at Bread & Wine on Môreson wine farm. (Here are Tina’s top ten secrets of bread baking).
How does it work?
The course will start at 09h30 sharp and on arrival you will receive your very own apron, recipe book and ingredients.
Hands-on, with a bit of guidance you will make 4 different types of dough – focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Maximum group size 10 people, cost per person R700.00 (excludes drinks)
Dates:
August, 23
September, 13
September, 27
November, 15
December, 6
Plus there’s another option….
MINI – BREAD-MAKING IN THE WINELANDS
This course starts at 10h00 sharp
On arrival you will receive your very own apron and ingredients
Hands-on, with a bit of guidance you will make 2 different types of dough– focaccia & sour dough We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Light lunch will be served with some of your very own baked breads
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R425.00 (Excludes drinks)
Dates:
August, 20
September, 2
September, 30
October, 2
October, 18
November, 6
December, 22

Keen to have the scent of baking bread fill your home? Learn from the best baker in town, Tina Jewell  with a bread-making experience at Bread & Wine on Môreson wine farm. (Here are Tina’s top ten secrets of bread baking).

Bread_Making_Collage

How does it work?

The course will start at 09h30 sharp and on arrival you will receive your very own apron, recipe book and ingredients.
Hands-on, with a bit of guidance you will make 4 different types of dough – focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R700.00 (excludes drinks)

Dates:
August, 23
September, 13
September, 27
November, 15
December, 6

Plus there’s another option….

MINI – BREAD-MAKING IN THE WINELANDS

This course starts at 10h00 sharp
On arrival you will receive your very own apron and ingredients
Hands-on, with a bit of guidance you will make 2 different types of dough– focaccia & sour dough
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Light lunch will be served with some of your very own baked breads

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R425.00 (Excludes drinks)

Dates:
August, 20
September, 2
September, 30
October, 2
October, 18
November, 6
December, 22

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


  

Tripadvisor Certificate of Excellence 2014

We’ve been awarded a Certificate of Excellence from Tripadvisor! Thank you to all our guests who reviewed us, the whole team at Le Quartier Français appreciates your feedback – and we hope to see you all again soon!

Want to drop us a review? Find us here on Tripadvisor.

trip

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


  

Things that go on in the kitchen #1

What’s this?
“It’s fermented butternut for the wild herb soup,” says Margot Janse, referring to a dish from The Tasting Room. “It also has butternut toffees.”
Hanging with the butternut is a bag of grated Jerusalem artichokes, also fermenting.
And this?
“Oh, that’s an experiment.”
How does it work? The chefs simply add a small percentage of salt, and the vegetables do the rest.

What’s this?

“It’s fermented butternut for the wild herb soup,” says Chef Margot Janse, referring to a dish from The Tasting Room. “It also has butternut toffees.”

Hanging with the butternut is a bag of grated Jerusalem artichokes, also fermenting.

And this?

“Oh, that’s an experiment.”

How does it work? The chefs simply add a small percentage of salt, and the vegetables do the rest.

butternut

comment-notesComments: 0


  

How refreshing!

Today we officially re-open! During our annual winter closure we weren’t resting on our LQF laurels however… The dynamic team from Wonderland Works (the folks behind the whimsical and glam interior of The Bacon Pop-up Bar) joined in with our building company for some refreshing renovations . See a sneak peek below; and please pop in for a visit to see the changes.

new floor bar

Our bar has been extended to include a side lounge - plus we have a beautiful new floor!

Our new bar counter casts a pink glow...

Our new bar counter casts a pink glow...

The Garden Room is bright and beautiful

The Garden Room is bright and beautiful

...with interesting design elements throughout, such as this textured wallpaper

...with interesting design elements throughout, such as this textured wallpaper

The Garden Room

A gorgeous new interior for The Garden Room - table for two anyone?

Go for a walk outside; along our new pathways to find a glorious vegetable garden in place of the Herb & Sculpture Garden. This is the view our guests can now enjoy while getting a treatment at our day spa, B.gorgeous.

Go for a walk outside; along our new pathways to find a glorious vegetable garden in place of the Herb & Sculpture Garden. This is the view our guests can now enjoy while getting a treatment at our day spa, B.gorgeous.

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