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The American Express Fine Dining Awards 2014

Last night at The American Express Fine Dining Awards 2014 both The Tasting Room and Bread & Wine came home smiling.
‘In recent years, we have seen a re-definition of fine dining for modern times,’ said Victor Strugo.  Strugo is a ‘long-time restaurant critic for the Saturday Star and convenor of the American Express® judging panel since the inception of the awards 16 years ago’.
“Restaurateurs and diners are acknowledging that the cornerstones of excellence can – and indeed should – exist across a wide spectrum of styles, ethnicities and ambiences and not only in “classic” or “formal” establishments.’
The annual awards saw a number of records broken:
• the highest number of awards in a single year – 95 – up from 83 last year
• the highest number of new entrants receiving awards – 17 – in any single year since the inaugural awards of 1998
• 7 restaurants received their 10th Award and were added to the Roll of Honour
• the widest footprint to date: the awards now cover 7 of South Africa’s 9 provinces
Gerald van der Walt of The Tasting Room commented: “We’re thrilled with awards and it’s always good to catch up with all the chefs and industry people!”

Last night at The American Express Fine Dining Awards 2014; both The Tasting Room and Bread & Wine came home smiling.

american express 2

Eleanor & Gerald looking chuffed with their awards.

“The awards continue to reflect the country’s rising culinary spirit and serve as a catalyst in championing the enhancement of the fine dining industry and experience in South Africa. As the exclusive issuer of American Express in South Africa, we are honoured to be associated with this initiative as it not only celebrates South African restaurateurs but also promotes fine dining,” said Pamela White: Head: Corporate Card Services at Nedbank.

“The 2015 list of restaurants has stabilised considerably after the restaurant industry saw a lot of movement within the top echelon of restaurants in South Africa. This has persuaded us to revisit our judging criterion, which has been in place since inception.”

Gerald van der Walt, head chef of The Tasting Room commented: “We’re thrilled with awards and it’s always good to catch up with all the chefs and industry people!”

The Tasting Room's award

The Tasting Room's awards: they were also recognised for having 'reached the prestigious milestone of their TENTH American Express® Platinum Fine Dining Award'

Bread & Wine's award

Bread & Wine's award

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


  

Street Smart’s annual Christmas raffle

StreetSmart’s 4th annual Christmas Raffle is coming up on on 11 December 2014. Bread & Wine have shown their support by giving away a lunch for two, with a bottle of Miss Molly bubbly!

bread and wine

“All funds raised through the StreetSmart restaurant partners are handed over to our beneficiaries. These funds have a direct impact on the lives of vulnerable children and children at risk. The running costs of the organisation are covered by donations and projects, such as raffles. Proceeds will be for the administration of StreetSmart.”

Visit their website for more info: www.streetsmartsa.org.za; and enter the raffle here.

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


  

Bread & Wine has been nominated for the #KlinkAwards 2014

Bread & Wine has been nominated for the #KlinkAwards 2014 in the ‘Beyond Expectation Awards’ ‘for Great Food and Excellent Wine’!
To enter, simply hop on over to their site to vote or you can enter by submitting photos on Instagram, Twitter or Facebook Easy by simply using the #KlinkAwards hashtag!
All participants will be automatically be entered into weekly draws to win ‘unforgettable wine experiences – a meal at a wine farm restaurant, a night at a wine farm guesthouse, a special wine pairing tasting experience, or, of course, the fruits of the vine itself’.

Bread & Wine has been nominated for the #KlinkAwards 2014 in the ‘Beyond Expectation Awards’ ‘for Great Food and Excellent Wine’!

To enter, simply hop on over to their site to vote or you can enter by submitting photos on Instagram, Twitter or Facebook  by simply using the #KlinkAwards hashtag! Find Bread & Wine on Twitter at @BreadandwineFH

All participants will be automatically entered into weekly draws to win ‘unforgettable wine experiences – a meal at a wine farm restaurant, a night at a wine farm guesthouse, a special wine pairing tasting experience, or, of course, the fruits of the vine itself’.

klink awards

Bread & Wine Vineyard Restaurant specialises in artisan charcuterie as well as inventive country cuisine. Think, hand-crafted bacon, a smorgasbord of cured meats, hams and sausages all incorporating local ingredients, including unique products, like the delectable Waygu bresoala.

Neil’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as; bacon wrapped springbok, butternut granola & sour fig, West coast mussels, Café de Paris butter, Brussel sprout, white onion & pancetta pizza and so much more.

Here you can learn from the masters, on offer are bread-baking and charcuterie making courses. There are plenty of unique products to take home too.

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


  

Bread & Wine is looking for a chef de partie!

Attention foodies! Bread &Wine is looking for a chef de partie to join our kitchen team.
Want to work alongside the Charcuterie King of South Africa, Neil Jewell? This is your chance!
“Our highly talented chef Neil Jewell and his team create fantastic food as well as charcuterie. We have a small team of hard working chefs and would like to strengthen this. If you are hardworking and humorous, able to offer creative flair & imagination for our seasonally influenced a la carte menu, specials and function menus. Capable of running your own section, maintaining standards and implementing suggestions or ideas. Open daily for lunches, including weekends and some evenings.”
Please email Tina at breadandwine@moreson.co.za, with your CV as well as a short motivation letter. Applicants must have a passion for charcuterie.

Attention foodies! Bread &Wine is looking for a chef de partie to join our kitchen team.

Want to work alongside the Charcuterie King of South Africa, Neil Jewell? This is your chance!

chef de partie

“Our highly talented chef Neil Jewell and his team create fantastic food as well as charcuterie. We have a small team of hard working chefs and would like to strengthen this. If you are hardworking and humorous, able to offer creative flair & imagination for our seasonally influenced a la carte menu, specials and function menus. Capable of running your own section, maintaining standards and implementing suggestions or ideas. Open daily for lunches, including weekends and some evenings.”

Please email Tina at breadandwine@moreson.co.za, with your CV as well as a short motivation letter. Applicants must have a passion for charcuterie.

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


  

Flour power with Tina Jewell

“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group has gathered around a large wooden table, furiously working balls of sour dough. White flour floats in the air like fine mist
On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread you ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove. While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and fold over.
Then a cloud floats into the room. Okay, a giant bowl of ciabbatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.
Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).
Then it’s time to go for a wine tasting of Moreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.
Go here for more info about these classes.
Here for a focaccia recipe
And her for Tina’s top bread baking secrets.

“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group is gathered around a large wooden table in Bread & Wine, furiously working balls of sour dough. White flour floats in the air like fine mist.

bread baking class

On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove.

bread baking

While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and folded over.

bread 12

bread 14

Then a cloud floats into the room. Okay, a giant bowl of ciabatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.

bread baking

Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).

Then it’s time to go for a wine tasting of Môreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.

bread baking

Go here for more info about these classes. Here for a focaccia recipe. And here for Tina’s top bread baking secrets.

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


  

Hop aboard the wine tram!

Recently the Bread & Wine team, along with some members from Le Quartier Français went on an educational (read: lots of fun) trip on Franschhoek’s Wine Tram.

tram 2

The group went from the ticketing office to Holden Manz where they enjoyed a wine tasting and cellar tour, then drove up to Dieu Donne to take in the spectacular views. Then, they all jumped aboard after the Wine Tram and went off to Rickety Bridge, more tastings of course followed.

tram 4

The tram’s design is modelled after the open-sided Brill Trams of circa 1890 and seats 32 passengers on eight comfortable benches. ‘Six of the eight benches have flip-over, tram-style seat-backs that allow passengers to enjoy the view in both directions’.

tram 3

There are two tours to take, the Red Line and the Blue Line, plus a host of other activities for specialised routes. Hop on over here to find and more—before you hop aboard.

tram 5

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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


  

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


  

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


  

Banana soufflé, dark chocolate ice cream

The folks at Bread & Wine have done it again. A couple of weeks ago, we introduced you to the prune soufflé with prune & Armagnac ice cream, an absolute stunner of a dessert. Now, please make the acquaintance of this delectable dish: banana soufflé with dark chocolate ice cream, and we’re happy to report Môreson’s Solitare MCC’s is a fine pairing for this dessert too.

What are you waiting for?

souffle

See the rest of the menu here

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


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