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Modern Desserts

How about a warm mug of Tetrahedral City? Or a slice of Mondrian?
The Blue Bottle Coffee Bar at The San Francisco Museum of Modern Art has been serving up desserts based on the works of artists, from Warhol to Lichtenstein Cake—and in a case of art being turned into cake, and then back into art, the 16 of April heralds the release of the Modern Art Desserts cookbook featuring 27 recipes.
Want a talking point at your next dinner party? Then grab the book from Amazon. [http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906]
Here’s a sneak peek of what’s inside:
Bradford Cheese Plate  For beginner bakers, the simple cheese plate gets an upgrade with homemade buttermilk crackers, apricot butter, and savory slices of cheese arranged according to Mark Bradford’s layered, abstract paintings.
Mondrian Cake
Freeman’s white velvet cake and a chocolate ganache are carefully cut and arranged to resemble Piet Mondrian’s graphic works.
Fuller’s Hot Chocolate
Homemade marshmallows float in rich cocoa and are topped with sea salt for a delicious rendition of Buckminster Fuller’s Tetrahedral City.
Images source: http://www.dwell.com/food/article/modern-art-desserts-book-caitlin-freeman

How about a warm mug of Tetrahedral City? Or a slice of Mondrian?

The Blue Bottle Coffee Bar at The San Francisco Museum of Modern Art has been serving up desserts based on the works of artists, from Warhol to Lichtenstein Cake—and in a case of art being turned into cake, and then back into art, the 16 of April heralds the release of the Modern Art Desserts cookbook featuring 27 recipes.

Want a talking point at your next dinner party? Then grab the book from Amazon.

Here’s a sneak peek of what’s inside:

bradford_cheese_plate

Bradford Cheese Plate
For beginner bakers, the simple cheese plate gets an upgrade with homemade buttermilk crackers, apricot butter, and savory slices of cheese arranged according to Mark Bradford’s layered, abstract paintings.

mondrian_cake

Mondrian Cake
Freeman’s white velvet cake and a chocolate ganache are carefully cut and arranged to resemble Piet Mondrian’s graphic works.

fuller_hot_chocolate

Fuller’s Hot Chocolate
Homemade marshmallows float in rich cocoa and are topped with sea salt for a delicious rendition of Buckminster Fuller’s Tetrahedral City.

Images source: www.dwell.com

Posted by: Susan Huxter
Posted in: Cookbooks, Inspiration,
comment-notesComments: 0


  

Something About Mushrooms

Nouvelle Mushrooms is South Africa’s largest producer and supplier of exotic mushrooms – and we use their fabulous fungi in our restaurant kitchens. They’ve recently put together a cookbook, Something About Mushrooms, and it features 14 award winning chefs who all use Nouvelle Mushrooms as their supplier.

The book includes a recipe from our own award winning chef, Margot Janse, and will be available to purchase on their website soon: http:www.nouvelle.za.net

Something About Mushrooms
Nouvelle Mushrooms is South Africa’s largest producer and supplier of exotic mushrooms – and we use their fabulous fungi in our restaurant kitchens. They’ve recently put together a cookbook, Something About Mushrooms, and it features14 award winning chefs who all use Nouvelle Mushrooms as their supplier.
The book includes a recipe from our own award winning chef, Margot Janse, and will be available to purchase on their website soon: http://www.nouvelle.za.net/
Why did the Mushroom get invited to all the parties?
…. Because he’s a fungi…

something about mushrooms

Why did the mushroom get invited to all the parties? …. Because he’s a fungi…

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


  

Taking It Easy

‘A rare and intimate glimpse into the kitchens and dining rooms of South Africa’s best-loved chefs and foodies.’

Taking it Easy jacket

Margot was one of the 20 chefs featured in the cookbook, and author Andy Fenner, also known as Jamie Who, sat with her and her family at a table on their back stoep. Family and friends tucked into a mouth-watering crayfish braai, plus many other delicious accompaniments (which we’ll keep a secret for the book).

Published by Sunbird Publishers the book is available for R295.00

Posted by: Susan Huxter
Posted in: Cookbooks, Le Quartier Français, Margot Janse, recipes,
comment-notesComments: 0


  




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