le quartier français

A word on Num Nums

It’s num num season at LQF. Our hedges are strung like Christmas trees with the red, juicy baubles.

NUmNum2

“It’s an acidic fruit with a hint of spice,” says Margot Janse. “In texture, it’s very fresh, soft yet crunchy.”

What to do with this indigenous fruit? “You can make it into a preserve, a purée, an ice cream—flip you can do anything you want with it. Eat it straight off the bush!

NumNum

It’s official name is the Carissa macrocarpa, but it’s also known as the ‘Natal plum, big num-num, grootnoem-noem and amatungulu.’

These plum-like fruits don’t only grow in Franschhoek, but are also prolific in coastal regions from Humansdorp through Kwazulu-Natal and Mozambique.

Keen to grow your own? Here are some tips:
Plant one metre apart to form a dense, impenetrable hedge in full sun to semi-shade in good garden soil, enriched with compost. It can be pruned if necessary. It is best grown from seed, but can also be grown from cuttings. Fill the seed tray with soil and compact lightly. Treat seed with a pre-emergence fungicide and sow in the tray, cover the seed with a thin layer of soil or compost and water well. Store tray in a wind-free area. Once germinated, replant seedlings into well-composted soil. Seedlings can be fed with a liquid fertilizer.

Source: www.plantzafrica.com

Posted by: Susan Huxter
Posted in: Chefs, Food, Franschhoek, Ingredients,
comment-notesComments: 0


  

Girls Night Out

Last night, Margot Janse dazzled diners at Michelin Star restaurant, Northcote in the heart of Lancashire.

femalechefs1

Billed as a ‘Girl’s Night Out (part of Obsession 2015)’, Margot and two other superstar female chefs prepared a 5-course dinner. Joining her at the pass was Angela Hartnett of MuranoLimewood as well as Northcote’s own, Lisa Allen.

The premise? ‘Take three highly talented female chefs each with their own unique style. Blend South African innovation with Italian inspired flair and Northcote’s very own ‘darling of the kitchen’ and you can rest assured you’re in for an exceptional evening.’

Here are Margot’s highlights:

smoked eel

Smoked eel, cucumber & horseradish consomme, daikon and quinoa salad, sorrel nori

Margot preparing beer fed Dexter beef biltong

Margot preparing beer fed Dexter beef biltong

Beer fed Dexter beef, biltong, African bush braai, sour fig

Beer fed Dexter beef, biltong, African bush braai, sour fig

See more of the food, and  go over here for some candid shots of the chefs.

Posted by: Susan Huxter
Posted in: Chefs, Margot Janse, Travel,
comment-notesComments: 0


  

Margot Janse on Misset Horeca

Dutch hospitality bible, Misset Horeca, has our Executive Chef Margot Janse on its latest cover! As well as an in-depth interview with the fascinating chef.

See the cover below, and if you can read Dutch, we’ve attached the interview too. Go Margot, go!

MJ1

MJ2

MJ3

MJ4

Posted by: Susan Huxter
Posted in: Chefs, Môreson, Press & Media,
comment-notesComments: 0


  

Margot Janse Gastkok at RIJKS® Restaurant

What a way to start the year… by introducing unique African flavours and ingredients to a willing, and hungry culinary audience in Amsterdam.

For just one week, our Executive Chef Margot Janse is a Gastkok aka guest chef  at the the newly opened RIJKS® Restaurant at the world-renowned cultural icon, The Rijksmuseum. For more info go here.

margot and Rijks team

Here’s the one-of-a-kind-menu; from the heartlands of South Africa, to no doubt, the hearts of Holland.

Sweetcorn veloute, milk cloud, madagascan pepper maize meal, sesame

Haring,  vetkoek, oyster braaioli, lemon and champagne chutney

Afrikaanse gruttenpap, buchu, chicken, pumpkin in a wonderbag (Barley, millet, sorghum, lentils)

Boeren opleg custard, grapes, walnuts, wild rice, fynbos bread sticks, Grape jelly and salted dried grapes

Baobab hangop, coconut sorbet, macadamia, salted honeybush caramel

* ‘Braaioili’ is a smoked Aoili and ‘The Afrikaans Grutenpap’ is a combination of  Beluga Lentils ( Black Lentils), Millet,  Barley, Sorghum (once prepared a spinach and onion puree is stirred through it before serving).

Founder, owner and head of the Le Quartier Français Family, Susan Huxter was on the field, or at the table as it were, and delivered these behind the scenes snaps for us.

margot - greg

Sweetcorn veloute, milk cloud, madagascan pepper maize meal, sesame

Sweetcorn veloute, milk cloud, madagascan pepper maize meal, sesame

Haring, vetkoek, oyster braaioli, lemon and champagne chutney

Haring, vetkoek, oyster braaioli, lemon and champagne chutney

Afrikaanse gruttenpap, buchu, chicken, pumpkin in a wonderbag (Barley, millet, sorghum, lentils)

Afrikaanse gruttenpap, buchu, chicken, pumpkin in a wonderbag (Barley, millet, sorghum, lentils)

Cheese course cheese custard salted dried grapes and sticks  with fynbos and inspired by floris van dyk

Boeren opleg custard, grapes, walnuts, wild rice, fynbos bread sticks, Grape jelly and salted dried grapes

Boeren opleg custard, grapes, walnuts, wild rice, fynbos bread sticks, Grape jelly and salted dried grapes

Baobab hangop, coconut sorbet, macadamia, salted honeybush caramel

Posted by: Le Quaf
Posted in: Chefs, Ingredients, Le Quartier Français, Margot Janse, Travel,
comment-notesComments: 0


  

Margot Janse heads to RIJKS

Our Executive Chef Margot Janse was recently in Amsterdam to visit the newly opened RIJKS® restaurant at the world-renowned cultural icon, The Rijksmuseum.

Margot with the team!

Margot with the team!

And, even more excitingly, Margot will be back in January as a guest chef to create new dishes together with the team of top chefs led by the famed Joris Bijdendijk.

rijks restaurant

The restaurant is open for lunch and dinner 7 days a week and the menu features dishes that celebrate Dutch produce. Also part of the concept is a sharing theme, and ‘to taste as much as possible of the colourful cuisine, cold and hot dishes are on the menu, which are served to be shared. As an equivalent of the multi-course dinner there is theRijks table, a table full of small dishes. Naturally one can also order à la carte.’

The General Director of Rijksmuseum, Wim Pijbes said: ‘The Rijksmuseum tells the story of the Netherlands. Influences from countries far and near can be seen here as well. We continue this trend at RIJKS®: quality, authenticity, uniqueness, translated to the cuisine, the chefs, the interior and the location. RIJKS® is the Rijksmuseum on your plate.”

See you in Amsterdam!

Posted by: Susan Huxter
Posted in: Chefs, Margot Janse, Travel,
comment-notesComments: 0


  

Nespresso Chefs Academy

“I drank a lot of coffee…” said Chef Margot Janse of her experience at the Nespresso Chefs Academy held recently in Lausanne, Switzerland.  Chefs were invited from around the globe to take part in coffee tastings and food pairings.

lausanne

One of Margot's snaps of beautiful Lausanne

Margot noted that at the Nespresso HQ they’re constantly tasting and checking that the quality of the coffee is good; and was impressed at how they uplifted employees from all over the company with coffee tasting training . She loved and was fascinated by the green coffee tasting.  Did we mention she drank a lot of coffee?

Margot and the fellow chefs

Margot and the fellow chefs

Posted by: Susan Huxter
Posted in: Chefs, Travel,
comment-notesComments: 0


  

“My door is always open”

Aphiwe Nkonyane went from being a trainee in The Tasting Room, to graduating at Hurst yesterday where he received the top marks for his practical. Now? The world! We chat to him about his journey; and also what it’s like to have Chef Margot Janse as his mentor.
What does it mean to you to be graduating from Hurst today?
I am passionate about what I am doing, and it’s also one of the top schools in SA, in terms of good quality education that they provide. It means I’m ready to take on the best with an internationally recognised diploma behind my name and continue my journey through the culinary world.
Can you tell us a bit about the journey to obtain the bursary?
When I was young I started working part time and shadowing in the local kitchen during school holidays. In Grade 8 I had to do a project for school about ‘food gourmand’ and contacted a friend of mine whom is part of the Kusasa Project, he advised that I should contact Chef Margot, which I did. We spent an hour together going through the questions for the project and she offered that I should come and spend a day in The Tasting Room’s kitchen to get the feeling and a better understanding of how things work. I did this and I was amazed how everything operated as I didn’t know the full behind the scenes operation; after that I was hooked!
When I was 19 I signed a trainee contract with The Tasting Room, after 8 months the kitchen team suggested that I visit the Hurst Campus to see if I would like to study through there, which I did, but I was stuck as to how I would get a bursary. I then went to see Doug the Co-Founder of Kusasa and he suggested a face-to-face chat (Doug always taught us that to be taken seriously – eye contact is essential) with Chef Margot because of her role in the industry and charities. I met with Chef and told her that I wanted to go study so that I have a qualification that will help me in the future and she called Rebecca, the owner of Hurst Campus, to discuss what could be done. I then went back to Hurst and submitted an essay about myself, my goals and why I had chosen Hurst Campus; having worked with Karen van Wyngaard, Chris Erasmus and Margot Janse (both Karen and Chris have studied through Hurst TCTA) it gave me the advantage and feel of the school.
After an interview process they promised to call if I had received the bursary, 3 days before the school June intake started they called me and told me I got the bursary.
I was happy! I didn’t want to take any time off school after matric; I was pushing myself to get a bursary and was so pleased and happy that things were going my way.
When I told my mom she was very happy but nervous because there were fees involved for accommodation – I told her I would make a plan, which with Margot and Susan’s assistance and determination we did.
This taught me that “In life you must turn up for your own good and if you want something you must work hard and show love and care about what you want to achieve in life”.
What’s it like to be mentored by someone like Margot Janse?
“My door is always open – anytime” is one of the first things she told me. I asked myself “do they need me? Or do I need to prove myself by doing what other people don’t think they can do at my age?”
She taught me the basics, but I was hungry to learn and wanted to do all the tricky stuff – she taught me though, that you should always master the basics.
She was always open with me in terms of how I must in turn be open and communicate as this is vital in the kitchen. This took me a long time to be more myself and have confidence because I was the only young man in the kitchen and I’m fairly quiet!
After doing research and speaking to industry friends about Margot and Le Quartier Français – I knew it was the right place.
Margot taught me to do things with love and care – with this recipe you won’t go wrong in life; and for this lesson I will forever be grateful to Margot.
Any special or funny memories from your time at Hurst you’d like to share?
A top memory is being the only one who got the consommé right on our first attempt in class – I knew at this point I had learnt from the best and was so happy I had not forgotten the basics that I had learnt at the beginning of my career.
One of my worst memories was when we had to remove the skin from a side of fish – I did mine and even went on to help my colleagues; however when I served the fish to my lecturer he found that the skin was not removed and I got marked down! I couldn’t believe it and that taught me I must check everything I do to make sure it is done perfectly. I felt like I had dropped my standards and this was not what I had learned during my time with Chef Margot.
Now what? What are your plans after graduation and how do you see them coming true?
For now I just want to learn, learn and learn. I also want to travel and explore the different types of cuisine – England and Spain are top of my list.
I want to keep learning for the next few years and when I am in my mid-twenties have a clearer idea of if I want to specialise in Fine Dining or Bistro style cuisine and then look into opening my own place.
By staying true to myself and then being willing to learn as the days go by, being loyal to myself and those who have invested in me, by doing everything I do with love and care – that is how I plan to accomplish my goals.

Aphiwe Nkonyane went from being a trainee in The Tasting Room, to graduating at Hurst yesterday where he received the top marks for his practical and a prize of a Kitchen Aid! Now? The world! We chat to him about his journey; and also what it’s like to have Chef Margot Janse as his mentor.

aphiwe and margot

What does it mean to you to be graduating from Hurst today?
I am passionate about what I am doing, and it’s also one of the top schools in SA, in terms of good quality education that they provide. It means I’m ready to take on the best with an internationally recognised diploma behind my name and continue my journey through the culinary world.

Can you tell us a bit about the journey to obtain the bursary?
When I was young I started working part time and shadowing in the local kitchen during school holidays. In Grade 8 I had to do a project for school about ‘food gourmand’ and contacted a friend of mine whom is part of the Kusasa Project, he advised that I should contact Chef Margot, which I did. We spent an hour together going through the questions for the project and she offered that I should come and spend a day in The Tasting Room’s kitchen to get the feeling and a better understanding of how things work. I did this and I was amazed how everything operated as I didn’t know the full behind the scenes operation; after that I was hooked!

When I was 19 I signed a trainee contract with The Tasting Room, after 8 months the kitchen team suggested that I visit the Hurst Campus to see if I would like to study through there, which I did, but I was stuck as to how I would get a bursary. I then went to see Doug the Co-Founder of Kusasa and he suggested a face-to-face chat (Doug always taught us that to be taken seriously – eye contact is essential) with Chef Margot because of her role in the industry and charities. I met with Chef and told her that I wanted to go study so that I have a qualification that will help me in the future and she called Rebecca, the owner of Hurst Campus, to discuss what could be done. I then went back to Hurst and submitted an essay about myself, my goals and why I had chosen Hurst Campus; having worked with Karen van Wyngaard, Chris Erasmus and Margot Janse (both Karen and Chris have studied through Hurst TCTA) it gave me the advantage and feel of the school.

After an interview process they promised to call if I had received the bursary, 3 days before the school June intake started they called me and told me I got the bursary.

I was happy! I didn’t want to take any time off school after matric; I was pushing myself to get a bursary and was so pleased and happy that things were going my way.

When I told my mom she was very happy but nervous because there were fees involved for accommodation – I told her I would make a plan, which with Margot and Susan’s assistance and determination we did.

This taught me that “In life you must turn up for your own good and if you want something you must work hard and show love and care about what you want to achieve in life”.

What’s it like to be mentored by someone like Margot Janse?
“My door is always open – anytime” is one of the first things she told me. I asked myself “do they need me? Or do I need to prove myself by doing what other people don’t think they can do at my age?”

She taught me the basics, but I was hungry to learn and wanted to do all the tricky stuff – she taught me though, that you should always master the basics.

She was always open with me in terms of how I must in turn be open and communicate as this is vital in the kitchen. This took me a long time to be more myself and have confidence because I was the only young man in the kitchen and I’m fairly quiet!

After doing research and speaking to industry friends about Margot and Le Quartier Français – I knew it was the right place.

Margot taught me to do things with love and care – with this recipe you won’t go wrong in life; and for this lesson I will forever be grateful to Margot.

Now what? What are your plans after graduation and how do you see them coming true?
For now I just want to learn, learn and learn. I also want to travel and explore the different types of cuisine – England and Spain are top of my list.

I want to keep learning for the next few years and when I am in my mid-twenties have a clearer idea of if I want to specialise in Fine Dining or Bistro style cuisine and then look into opening my own place.

By staying true to myself and then being willing to learn as the days go by, being loyal to myself and those who have invested in me, by doing everything I do with love and care – that is how I plan to accomplish my goals.

Posted by: Susan Huxter
Posted in: Chefs, Le Quartier Français, Margot Janse, The Tasting Room,
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


  

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


  

Chef Gerald van der Walt to join The Tasting Room team

Like every other Executive Chef at the top of their game—Margot Janse has decided to appoint a Head Chef for The Tasting Room; Gerald van der Walt (formerly of The Greenhouse in Cape Town). This creative collaboration is set to take the much-awarded fine dining restaurant to new heights.
“I am most certainly not leaving,” says Margot Janse. “I’ve appointed Gerald as there’s a gap at the top: taking nothing away from my team. I have incredible chefs. Gregory Caci my sous chef is fantastic and he and my team deserve the support. I’m travelling a lot and I think that it’s only fair that there’s another person at the top. This means I’ll be able to manage my time better, and that I can spread myself further without losing anything.”
“He’s a great chef and I love the fact that Gerald knows the food scene in the Cape. And I really like his nature; he’s not a prima donna… His passion is in the right place.”
We caught up with Gerald ahead of his appointment in July to find out more about this intriguing chef.
What excited you about working in The Tasting Room?
The Tasting Room has a great reputation, it’s one of the best restaurants in the
country; and is all about progression and quality. The Tasting Room has been at the forefront for such a long time, how can I not be interested and excited about working there? It’s exactly where I want to be. There are a handful of really great chefs in the country, a lot of good ones, but a small amount of really great ones, now I have the opportunity to work alongside a second, I feel very privileged to have this chance.
Describe your philosophy and approach to cooking?
Food in a fine dining establishment needs to be thought provoking, not necessarily philosophical or sociological, it doesn’t have to change your political views either, but there has to be a few points during the meal when the diner has to query or ask questions; questions such as, I wonder how they made that? That’s an interesting combination; I wonder why they put those together? It has to make you think a little, but only if you want to, of course, a meal should also be enjoyable without having the need to make one think, but it’s nice to make it a talking point, or at least a point of interest.
Food has to be carefully prepared with the focus on quality – never compromise on quality and authenticity; it can be the most complex of dishes with a variety of flavours and textures, or something simple, as long as all care has been taken to make sure it tastes good – and simple doesn’t always mean easy.
Your favourite ingredient?
I love mushrooms. The varieties are so versatile: crumbed and fried, pickled, puréed, as soup or fresh, served with chicken, fish, beef, lamb or by itself, basically any which way with nearly anything. I also enjoy foraging for them when I do get the chance.
What don’t people know about you?
If you don’t know about it, it is probably for the best… Only kidding, I’m not too secretive, I’m quite transparent, there isn’t a great deal people don’t know; I guess the one thing is that I’m trying to write a novel, and as you  can see, I’m still slaving away in the kitchen, so it has not really been successful thus far.
Your thoughts on working with Margot Janse?
I am very excited about the opportunity. When I was a trainee chef, clumsily stumbling my way through chef school, I remember reading articles about her and what she was doing at The Tasting Room (not for a second, did I then, think that I would be where I am today). It is very humbling to have been given this chance, slightly nerve wracking, but very exciting, and I hope to learn a great deal while working next to her.
You’re moving to Franschhoek! What are you looking forward to exploring in the area?
Franschhoek is phenomenal, one of the most beautiful places in our country, Jean [Gerald’s wife] and I can’t believe we’re moving there, but I’m excited to experience the wine farms properly (quite difficult when you have to drive back to Cape Town, the wine has to be limited). Also eating at all the restaurants around the area and the surrounding walks and hikes up the mountains and forests.
Jean and I enjoy time out just wandering around, looking for mushrooms, when the season is right, or just getting lost somewhere. I also really want to try the Wine Tram, very keen on that one.
I know Margot and LQF do a lot of community work, and it will be great to get involved there too.
Other than cooking, what are your passions?
Music, food, sport, all sorts of storytelling and wine – we had a wine-themed wedding, yeah, I like wine a lot.
Describe yourself in three words?
Passionate, driven, grumpy – but funny grumpy, not too serious

Like every other Executive Chef at the top of their game—Margot Janse has decided to appoint a Head Chef for The Tasting Room; Gerald van der Walt (formerly of The Greenhouse in Cape Town). This creative collaboration is set to take the much-awarded fine dining restaurant to new heights.

“I am most certainly not leaving,” says Margot Janse. “I’ve appointed Gerald as there’s a gap at the top: taking nothing away from my team. I have incredible chefs. Gregory Caci my sous chef is fantastic and he and my team deserve the support. I’m travelling a lot and I think that it’s only fair that there’s another person at the top. This means I’ll be able to manage my time better, and that I can spread myself further without losing anything.”

“Gerald’s a great chef and I love the fact that he knows the food scene in the Cape. And I really like his nature; he’s not a prima donna… His passion is in the right place.”

gerald

We caught up with Gerald ahead of his appointment in July to find out more about this intriguing chef.

What excited you about working in The Tasting Room?
The Tasting Room has a great reputation, it’s one of the best restaurants in the country; and is all about progression and quality. The Tasting Room has been at the forefront for such a long time, how can I not be interested and excited about working there? It’s exactly where I want to be. There are a handful of really great chefs in the country, a lot of good ones, but a small amount of really great ones, now I have the opportunity to work alongside a second, I feel very privileged to have this chance.

Describe your philosophy and approach to cooking?
Food in a fine dining establishment needs to be thought provoking, not necessarily philosophical or sociological, it doesn’t have to change your political views either, but there has to be a few points during the meal when the diner has to query or ask questions. Questions such as, I wonder how they made that? That’s an interesting combination; I wonder why they put those together? It has to make you think a little, but only if you want to, of course, a meal should also be enjoyable without having the need to make one think, but it’s nice to make it a talking point, or at least a point of interest.

Food has to be carefully prepared with the focus on quality – never compromise on quality and authenticity; it can be the most complex of dishes with a variety of flavours and textures, or something simple, as long as all care has been taken to make sure it tastes good – and simple doesn’t always mean easy.

Your favourite ingredient?
I love mushrooms. The varieties are so versatile: crumbed and fried, pickled, puréed, as soup or fresh, served with chicken, fish, beef, lamb or by itself, basically any which way with nearly anything. I also enjoy foraging for them when I do get the chance.

What don’t people know about you?
If you don’t know about it, it is probably for the best… Only kidding, I’m not too secretive, I’m quite transparent, there isn’t a great deal people don’t know. I guess the one thing is that I’m trying to write a novel, and as you  can see, I’m still slaving away in the kitchen, so it has not really been successful thus far.

Your thoughts on working with Margot Janse?
I am very excited about the opportunity. When I was a trainee chef, clumsily stumbling my way through chef school, I remember reading articles about her and what she was doing at The Tasting Room (not for a second, did I then, think that I would be where I am today). It is very humbling to have been given this chance, slightly nerve wracking, but very exciting, and I hope to learn a great deal while working next to her.

You’re moving to Franschhoek! What are you looking forward to exploring in the area?
Franschhoek is phenomenal, one of the most beautiful places in our country, Jean [Gerald’s wife] and I can’t believe we’re moving there, but I’m excited to experience the wine farms properly (quite difficult when you have to drive back to Cape Town, the wine has to be limited). Also eating at all the restaurants around the area and the surrounding walks and hikes up the mountains and forests.

Jean and I enjoy time out just wandering around, looking for mushrooms, when the season is right, or just getting lost somewhere. I also really want to try the Wine Tram, very keen on that one.

I know Margot and LQF do a lot of community work, and it will be great to get involved there too.

Other than cooking, what are your passions?
Music, food, sport, all sorts of storytelling and wine – we had a wine-themed wedding, yeah, I like wine a lot.

Describe yourself in three words?
Passionate, driven, grumpy – but funny grumpy, not too serious

Posted by: Susan Huxter
Posted in: Chefs, Le Quartier Français, The Tasting Room,
comment-notesComments: 1


   Older Posts »




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