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Cook Franschhoek 2014

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.
Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.
Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

It’s that time of year again folks; the annual Cook Franschhoek is set to take place on 13 to 15 June: a weekend of interactive and exclusive hands-on demo kitchens and culinary experiences.

Neil Jewell at his most recent charcuterie course at Bread & Wine

Neil Jewell carving away at his most recent charcuterie course at Bread & Wine

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.

Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.

Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

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


  

It’s always tea time

“It’s always tea time.” said the Mad Hatter to Alice when she stumbled upon his tea-party in Wonderland. Well, dear friends at Le Quartier Français it’s always tea time too.

Lady Bonin Tea

Pull a chair up by the fire in our Lounge Bar and try one of our many Lady Bonin blends – indeed the ‘Purveyor of Magical Infusions’ has created a tea especially for us, ask for the LQF blend.

pastries

What’s tea-time without some treats? We have pastries galore, ready for the eating. And if you haven’t tried them yet, we highly recommend our famous sticky buns.

The Long Tea Table

In the mood for a more languid soirée? Then book our Long Tea Table for an incredible menu of canapés, pastries and savoury bites. Mad hats not included, but you’re welcome to bring your own.

Make tea, not war. ~Monty Python

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Franschhoek Bastille Festival 2014

Our annual festival of all things French is all grown up! Franschhoek Bastille Festival turns 21 this year!

Bastille Day Festival

Don your red, white and blue for the weekend of 12 and 13 of July. This is going to be one for the books: in celebration of the 21-year milestone, festival-goers will be treated to a performance by a troupe of 10 Seychelles dancers and musicians who will take part in the street parade as well as perform in the Food and Wine Marquee over the duration.

Keen for an island holiday? Then you had better start practising your dance moves. The dance troupe will be judging the Best Seychelles Dance by participating revellers.

The prize for the best performance is two return tickets to Seychelles, courtesy of Air Seychelles. The prize also includes six nights’ accommodation in the Seychelles, courtesy of Eden Island Development Company (Seychelles) Limited!

Amazing right? Not to mention all the great food, wine and activities on offer too.  Hop on over here for more info on the festival.

One of our many private and intimate suites

One of our many private and intimate suites

And why drive when you can sleep over? We have two fabulous accommodation offerings.

The Auberge offers nine en-suite Auberge Rooms, three Grande Rooms, three Petite Garden Suites and two deluxe Auberge Suites (with private pools), which open onto a rose-filled central courtyard and swimming pool. For the ultimate in luxury, there are four state-of-the-art suites, The Four Quarters, overlooking a private pool and sun-splashed deck. For those looking for a great location and an affordable, fun, no frills room try our delicious hotel next door . www.delicioushotels.com

Henry Rifle Martini

Tip: Make some time to visit our incredible destination offering. Enjoy breakfast or tapas in The Garden Room followed by a treatment in our beautiful day spa B.gorgeous. Then head to our exquisite Lounge Bar for fabulous craft cocktails and bar bites. Plus, indulge in a bit of culinary shopping at our Le Creuset pop-up shop!



  

The Winter Sculpture Fair 2014!

Franschhoek is off to Joburg again for The Winter Sculpture Fair 2014! The annual food and art extravaganza will dazzle festival-goers over the weekend of 10 and 11 May 2014. Presented by MasterCard, it will once again take place in at the NIROX Sculpture Park near the Cradle of Humankind.

winter sculpture fair

And, both Bread & Wine and Bacon of the Month Club will be heading to the City of Gold: “Artlogic have partnered with Franschhoek to bring the town’s top chefs and wine producers to Johannesburg, thus creating an unmatched culinary experience in Gauteng. Expect a day of top-end exclusive meals, charcuterie, and wine and bubbly by the glass.”

winter sculpture fair

It’s said that: ‘There is currently no single event in South Africa that focuses on sculpture, although the phenomenon is gaining momentum internationally with events such as Frieze Sculpture Park in New York.’

At this fair you will be able to walk through and experience the ‘NIROX SCULPTURE | WINTER 14’ exhibition (with a glass of bubbles in-hand naturally).

Tip: Look out for the unveiling of a sculpture that was commissioned last year.

Posted by: Susan Huxter
Posted in: Festival, Franschhoek,
comment-notesComments: 0


  

Up, up and up! Our new management team

We announced earlier this month that Linda Coltart our extraordinary general manager of 16 years will be saying goodbye to us in the middle of June.

Linda is leaving big shoes to fill. We have decided to transform roles and promote within—and together as a family we’ll step forward in these new shoes and into the future of hospitality management.

New Management LQF

We caught up with three of our team to talk about their new roles.

Roger Boonzaaier, Hotel Manager
Roger describes himself as ‘dependable, impulsive, and pragmatic’. He knows the hotel like the back of his hand. After all, he’s spent18 years working in all of the departments, ‘except the kitchen’. Contact him on: roger@lqf.co.za

In your opinion what experiences in Franschhoek are not-to-be-missed?
Neil’s Charcuterie & Wine Tasting; the Franschhoek Motor Museum; a fynbos walk with Rob Armstrong and Mandela’s home at Victor Verster Prison.

What is the strangest request you have had from a guest?
There was once a young boy, who kept snails he found in the garden as pets in small boxes—which we had to supply.

Eleanor Kerwan, Culinary Manager
Eleanor loves food: from when she was a little girl, eating ‘plumes, acon & bacon’ as she used to call her breakfast, to working in the restaurant and hospitality trade since qualifying. She has been a part of the team for 13 years. Contact her on: eleanor@lqf.co.za

What do you love about working at LQF?
Mutual respect, team work and it’s loads of fun!

Your favourite dish in…
The Tasting Room – the Paradyskloof quail with amasi, sweetcorn and granola; The Garden Room – Margot’s famous sticky buns; The Lounge Bar – the prawn popcorn with lime salt.

What cocktail would you recommended in the Lounge Bar?
I love the Franschhoek Fruit Cup, it’s refreshingly delicious!

Louise du Valle, Reservations Manager
Louise describes herself as ‘friendly, considerate and determined’. She has over a decade of hospitality experience (both local and international) and has worked at LQF for three and a half years. Contact her on: louise@lqf.co.za

Can you share your favourite guest memory?
I once took a honeymoon couple on an extraordinary experience to the Mandela House at Victor Verster. The couple didn’t know what to expect and were truly moved by the experience.

Which is your favourite room and why?
I feel a lot of warmth from Room 4. I love the secret garden, where you can escape and just be…

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


  

Red Balloon Revolution Celebration

Yesterday the Le Quartier Français family joined the Red Balloon Revolution in celebrating the lives of 1500 children in Franschhoek. Find out more about the initiative here.

After a wonderful day of cupcakes, laughter and presents, we caught up with Margot Janse to ask her about the experience.

“It was really amazing to see to the expression on the children’s faces as they were all made to feel special. That a little attention and a small gift is so appreciated, and goes such a long way; it puts things into perspective for me and makes me realise what it’s all about. The responsibility we have to share and engage ourselves with everything around us is huge. Especially in this country.”

Margot Janse an d her son delivering cupcakes and gifts

Margot Janse and her son delivering cupcakes and gifts

The LQF team laden with gifts

The LQF team laden with gifts

A beautiful rainbow painted the sky

A beautiful rainbow painted the sky

Posted by: Susan Huxter
Posted in: Charity, Franschhoek, Isabelo,
comment-notesComments: 0


  

Petit à la carte at Bread & Wine

The kiddies’ menu at Bread & Wine was created by the Jewell kids, Ellie & Rachel! After much tasting and experimenting, we think they come up with a menu to make little tummies very happy.

The top seller! Delicious and healthy hake with chips of course!

The top seller! Delicious and healthy hake with chips of course!

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


  

Charcuterie workshops with Neil Jewell

The only limit to what you can make is your own imagination.  Discover the world of nose-to-tail eating and preserving through the ancient craft of charcuterie with local legend, Neil Jewell!

CHARCUTERIE 2

The head chef and charcuterist of Bread & Wine Vineyard Restaurant on Môreson will once again be conducting a host of charcuterie workshops.

CHARCUTERIE 1

The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. The cost per person is R2750, and this includes not only in-depth two day workshop, but also a feast in Bread & Wine with award-winning Môreson wines, charcuterie tastings, secrets and recipes to take home, as well as your very own Bread & Wine Vineyard Restaurant apron. Hop on over here to see some photos from last year.

Space is limited to just 16 participants, per course, so early bookings are essential! See the full details below, and to book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za

Neil’s Charcuterie Programme:

Day 1
1. Registration and Coffee 09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.

Day 2
1. Coffee 09h30
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie

that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neil’s smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

THE DATES:

22nd & 23rd May
12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

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


  

Room 16

Every room or suite at Le Quartier Français has been decorated with individual flair, and every abode has something unique to it.

room 16

We think one of the many reasons Room 16 is special, is for its private courtyard. The tranquil space is just the spot to enjoy a morning cup of tea, or indeed a Nespresso. Or a glass of wine at night while gazing at the stars…

courtyard room 16

The Auberge offers nine en-suite Auberge Rooms, three Grande Rooms, three Petite Garden Suites and two deluxe Auberge Suites (with private pools), which open onto a rose-filled central courtyard and swimming pool. For the ultimate in luxury, there are four state-of-the-art suites, The Four Quarters, overlooking a private pool and sun-splashed deck.

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


  

This soufflé!

Bread and Wine have knocked our socks off! There’s a new dish on the dessert list, and it’s a dream. The official description? Prune soufflé with prune & Armagnac ice cream… The unofficial? Wow, just, wow.

What do you do with this?

What do you do with this?

Stick a spoon through

Stick a spoon through

And eat!

And eat!

A big thank you to our hand model, Lady Fizz of Môreson – who says to drink the Solitare MCC with the dessert, as it ‘brings out the biscuit-y flavours’ in the bubbly.

See the rest of the menu here.

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


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