2009 Le Quartier Français Magic of Bubbles special
On Friday the 4th of December 2009 check into Le Quartier Français, for R1250 per person*. This price includes a Franschhoek Cap Classique and Champagne Festival ticket and your first delectable Mlle Lamb Burger.
To book please email us – email@example.com
We look forward to seeing you next weekend for some serious bubbly fun!
*Bed and breakfast included. Terms and conditions apply.
Meet and Eat Mademoiselle Lamb Burger at the Franschhoek Champage Festival
Mademoiselle Lamb Burger, the very tasty niece of Lamb Burger (may he rest in peace), will be attending this years Franschhoek Champagne Festival. She’s not quite as big as Lamb Burger but she’s just as delicious.
Mademoiselle Lamb Burger generally doesn’t do public appearances. In fact the 2009 Franschhoek Cap Classique and Champagne Festival is her first and for that reason those attending should consider themselves very lucky!
If you’d like to meet and eat Mademoiselle Lamb Burger you will find her at the Franschhoek Cap Classique and Champagne Festival Le Quartier Français stand on Friday the 4th, Saturday the 5th and Sunday 6th of December.
Peninsula School Feeding Association
Reuben and I recently spent time sharing some of our our cooking know-how, with the Peninsula School Feeding Association, when we prepared a nutritious and cost-effective meal for 1500 of the students they support.
The Peninsula School Feeding Association is a fantastic Non-Profit Organisation that operates off the premise that – for a country to succeed – education is vital but, they quite rightly believe, that you can’t effectively teach a hungry child. So – to make a lasting difference to the effectiveness of education in the Western Cape – the Peninsula School Feeding Association provides nutritious and cost-light meals to hungry children in primary schools, high schools and and special-needs schools.
Le Quartier Français visits Italy
Neil, Annemarie and I were invited, by South African Tourism, to give the South African pavilion – at the TTG Plus Sudafrika workshop in Rimini – a South African flavour. We left SA with our suitcases stuffed full of Neil’s charcuterie, and other ingredients, so we could turn Italian ostrich neck into beautiful tortellini with a SA twist. Our tortellini, and other dishes, will all be experienced this weekend. Which is very exciting!
Yes it was long trip – but it was definitely worth it especially considering that the end result was us cooking in Italy – it was also a trip full of comical delays.
Comical Delay 1:
When we boarded the plane we all got as comfortable as we could, in our airline seats, and waited for take off … and we waited … and we waited … and nothing seemed to happen. We were heavily delayed thanks to Student Lucia from Sicily.
Student Lucia from Sicily:
With no money, and on a rebate ticket, she managed to book her luggage in and then get lost at OR Tambo.
After a fair amount of waiting, her luggage was taken off the plane, the stairs were wheeled away and it looked like our Italian cooking adventure was finally going to begin. But no! Poor student Lucia from Sicily, with no money and a rebate ticket, found the plane and clearly begged for forgiveness (or what ever else it is they do in Sicily). The stairs were wheeled back, her suitcase re-loaded and – an hour after boarding had officially closed – Student Lucia from Sicily, with no money and a rebate ticket, sat down in 56G.
Pretty funny, but only if you do not have a connecting flight to catch.
Comical Delay 2:
The five of us – hilariously – did have a connecting flight to catch and we made it, if only just! Escorted through the belly of Frankfurt airport, by a very serious looking German, we were worried that they’d sniffed the lovely lamb ham in our luggage and were whisking us off for severe (and very serious) interrogation. But we needn’t have worried because our luggage, and the lovely lamb ham, would – thanks to Student Lucia from Sicily -never make it in time for our plane to Milan.
After all the delays, luggage missing, connecting flights almost missed and more delays (while waiting for our luggage and lovely lamb ham to arrive) I’d like to say a big thank you to Student Lucia from Sicily. It looks like you had a fabulous time in our wonderful South Africa; and we certainly hope to go home with equally impressive stories about friendly service and accommodating people after our visit to your country.
Sel de la Terre
I recently had dinner at the Sel de la Terre Back Bay restaurant – which presents its diners with very good, very simple food. One of the great things they had on offer was that you could choose to have one of each starter or a sampling of the whole lot.
This isn’t the first time I’ve seen this, restaurants seem to have become more flexible in terms of how their guests experience the menu. I wonder if this is just a USA trend or something that is starting to appear worldwide?
Sharing is Caring
If you’re like me, and you like to try lots of dishes, you’ll love the new focus on plenty of small plates to share. Some of these dishes (to share) offer more homely cuisine – like the iCi style roast chicken for two – except over here it’s not chicken for two, but rather a 40oz rib eye to share.
Neil Jewell’s charcuterie is on trend!
Charcuterie is very “in” in New York; so Bread & Wine, Neil Jewell and his charcuterie are right on trend. Great news for us in South Africa because it means we don’t have to mission all the way over to New York or Boston for the best!
Le Quartier Français in New York
I always found New York to be such an exciting city to visit. This time is no different. They’ve just enjoyed a wonderful Indian summer – full of beautiful days and warm sunshine. Which may be the reason that I find sidewalk cafes everywhere I go?
Everyday, in typical big city style, restaurants are both opening and closing. New York continues to be both a sea of opportunities and a mercilessly unforgiving city; if you – as a business – can’t cut it immediately you close.
Perhaps the biggest trend I’ve noticed, since I’ve been in New York, is that the new restaurants opening are far simpler and less expensive than their predecessors. The majority of them don’t take reservations and they are open throughout the day for breakfast, lunch and dinner.
Le Quartier Français in October
Today I head off to the USA where I will be visiting Le Quartier Français friends and contacts; I’ll also be investigating new and emerging trends in the hotel and restaurant world. It promises to be a very exciting trip and I’m going to try keep everyone updated, through this blog, throughout my travels.
On the home front, the weekend of the 10th and 11th of October sees the valley play host to the third annual Franschhoek Uncorked festival. The majority of Franschhoek wine farms use this event to showcase their latest vintages; often choosing to release these vintages at Uncorked. This tradition makes for a tasty weekend!
At Môreson and Bread & Wine Neil Jewell, head chef and South African Charcuterie King, is going to be whipping up a food market of note; and I can guarantee that his famous mussels will definitely be on offer. On the wine front Môreson will be officially introducing their new range Miss Molly wines to the South African public.
Then – come mid-October – Linda Coltart, Margot Janse, Annemarie Steenkamp (the Culinary Concierge) and Neil Jewell are going to be visiting Italy. They will be taking part in the TTG INCONRTI PADIGLIONE B1. So you can expect some lovely updates and perhaps (cross your fingers) a few video clips showcasing their adventures.
October 2009, in the Le Quartier Français family, really looks like it’s set to be a delicious month!
The Culinary Concierge
At Le Quartier Français we evolve, move forward and pride ourselves on thinking out of the box. We tweak, add and remove aspects of our offering; keeping it fresh and exciting.
After months of brain-storming we have come up with a new (and we think very exciting) concept – our Culinary Concierge program – where we offer participants the opportunity to take part in unique and inspiring culinary experiences.
Annemarie Steenkamp, my former Sous Chef (in the Tasting Room), proved to be the perfect chef to lead our Culinary Concierge program. Her role includes leading guests on culinary excursions, teaching them aspects of what we do and how we do it and introducing them to the Franschhoek Valley and its many delights.
Annemarie and I have designed a series of interesting, and unusual, hands-on cooking courses and experiences that are showcased on our culinary concierge set menu.
Shorter get-togethers will be introduced soon. These will include tastings, appreciations and comparisons of anything from salt, coffee and olive oil to buchu and Pinotage. These – shorter get-togethers – form part of our regularly changing culinary concierge à la carte menu.
We plan on introducing personalised culinary adventures – perfect for those wanting something more exclusive – later in the year.
The Culinary Concierge program is not just about learning new cooking techniques, it’s about leading participants on unforgettable and inspiring culinary adventures; ones that they will still talk about 20 years from now.
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