le quartier français

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Ready, set, Virgin Orange is on the mark!

Long-time friends, and now running partners, Margot Janse and Saskia Blaisse, are on a
mission. One that encompasses hundreds of kilometres of pounded pavement, an altruistic
goal, and The Cape Town Marathon on 22 September 2013.
They’re both Franschhoek locals: Margot is the executive chef of world-renowned Le
Quartier Français, and Saskia is the co-founder of Truckles Traditional Cheese and Blazing
Grey.
New to the marathon circuit, the two Dutch-born athletes have called themselves VIRGIN
ORANGE, and can be seen rain, sleet or winter sunshine every morning training on the
streets of their village (much to the delight of the townspeople driving past on their daily
commute, who have become the runners’ unofficial cheering squad).
Blazing a trail, the dynamic duo have been increasing their distance exponentially, with the
most recent achievement standing at 27 kilometres on one stretch—though the true goal
of competing in The Cape Town Marathon lies in raising funds for The Kusasa Project
Breakfast Club.
Since 2007 over 650,000 breakfasts have been provided at Dalubuhle and Wes Eind
Primary School, one of the most crucial programs which prepares the children for a day of
learning, facilitated by The Kusasa Project in conjunction with Le Quartier Francais.
This huge volume of meals requires a variety of utensils, equipment, storage and kitchen
structures as well as large numbers of plates and cutlery.
There is an urgent need to replenish this equipment and VIRGIN ORANGE have taken
on this challenge to raise R200 000 to purchase a significant amount of vitally needed
resources.
Please support this cause with donations to The Kusasa Project throug our registered
charities in South Africa, UK, Holland and the USA with a reference VO
Or visit http://www.justgiving.com/VIRGIN-ORANGE
Banking details
South Africa                                       Netherlands
Bank: Nedbank South Africa                                           Name: Stichting The Kusasa Project
Account Number: 1670005186                                              Bank: RABO Bank
Branch Code: 167005 & SWIFT Code: NEDSZAJJ      Account Number: 0135981468
Beneficiary: The Kusasa Project                                      IBAN No: NL 58 RABO 0135981468
United Kingdom                                     USA
Bank: Clydesdale Bank                                                              US tax payers can send a cheque
Sort Code:  826419                                                                     payable to KidsForce International
Account Number: 70128619                                                    put THE KUSASA PROJECT in memo line
Beneficiary: The Kusasa Project UK                                        and send to:
KidsForce International
c/o Alicia Fitts
5920 Manor Place
Brentwood, TN 37027

Long-time friends, and now running partners, Margot Janse and Saskia Blaisse, are on a mission. One that encompasses hundreds of kilometres of pounded pavement, an altruistic goal, and The Cape Town Marathon on 22 September 2013.

They’re both Franschhoek locals: Margot is the executive chef of world-renowned Le Quartier Français, and Saskia is the co-founder of Truckles Traditional Cheese and Blazing Grey.

Virgin Orange virgins

New to the marathon circuit, the two Dutch-born athletes have called themselves VIRGIN ORANGE, and can be seen rain, sleet or winter sunshine every morning training on the streets of their village (much to the delight of the townspeople driving past on their daily commute, who have become the runners’ unofficial cheering squad).

Blazing a trail, the dynamic duo have been increasing their distance exponentially, with the most recent achievement standing at 27 kilometres on one stretch—though the true goal of competing in The Cape Town Marathon lies in raising funds for The Kusasa Project Breakfast Club.

Virgin Orange mainrd

Since 2007 over 650,000 breakfasts have been provided at Dalubuhle and Wes Eind Primary School, one of the most crucial programs which prepares the children for a day of learning, facilitated by The Kusasa Project in conjunction with Le Quartier Francais.

This huge volume of meals requires a variety of utensils, equipment, storage and kitchen structures as well as large numbers of plates and cutlery.

There is an urgent need to replenish this equipment and VIRGIN ORANGE have taken n this challenge to raise R200 000 to purchase a significant amount of vitally needed resources.

Please support this cause with donations to The Kusasa Project through our registered charities in South Africa, UK, Holland and the USA with a reference VO. Or visit www.justgiving.com

South Africa
Bank: Nedbank South Africa
Account Number: 1670005186
Branch Code: 167005 & SWIFT Code: NEDSZAJJ
Beneficiary: The Kusasa Project

United Kingdom
Bank: Clydesdale Bank
Sort Code:  826419
Account Number: 70128619
Beneficiary: The Kusasa Project UK

Netherlands
Name: Stichting The Kusasa Project
Bank: RABO Bank
Account Number: 0135981468
IBAN No: NL 58 RABO 0135981468

USA
US tax payers can send a cheque payable to KidsForce International, put THE KUSASA PROJECT in memo line and send to:
KidsForce International
c/o Alicia Fitts
5920 Manor Place
Brentwood, TN 37027

Posted by: Susan Huxter
Posted in: Kids, Kusasa Project, Margot Janse,
comment-notesComments: 1


  

Linteloo at Weylandts

Linteloo
Last night at Weylandts in Green Point was like walking into The Secret Garden of gourmet food. Guests were giving foraging gloves at the door to protect their hands and clothes and instructed literally to dig in!
The night was a celebration of Dutch furniture designer Linteloo, who is also a benefactor of our charity Isabelo, where we feed 800 to 900 children a nutritional breakfast every day! Last night beautiful chairs were auctioned off to raise funds for the cause. Watch this video to find out more about the charity.
Margot Janse and her team of chefs put on a dazzling display, from the moment you entered the contemporary furniture store you were whisked away into another world. It was like Charlie and The Chocolate Factory for grown-ups. There was a wooden tree hung with tubes of truffle that instructed you to smear the paste onto porcini bark; a multitude of colourful textured  ‘balls’—filled with delicious intriguing centres; birds’ nests made out of fried potato, and, and…
Move away from the tree dripping with delicious treasures to a trough filed with edible soil, mushroom and beetroot sponge, buttermilk and Jerusalem artichoke soups in dainty glasses; and tin cans that once opened revealed a pickled ‘roll mop’; and much, much more. Guests were encouraged to literally graze and forage this garden of explosive colour.
The next stop on this food journey was to the cheese table, where a chef diligently shaved fungi-looking slivers of cheese, to be accompanied with fruits suspended in a flower vase like so many marbles. To accompany the cheese, slices of crescent toast hung on another tree made out of nails.
The last installation was a wall covered literally with dessert spoons; each one holding something sweet, like rough and textured edible rocks.
What a night!

Last night at Weylandts in Green Point was like walking into The Secret Garden of gourmet food. Guests were giving foraging gloves at the door to protect their hands and clothes and instructed literally to dig in!

IMG_0325

The night was a celebration of Dutch furniture designer Linteloo, who is also a benefactor of our charity Isabelo, where we feed 800 to 900 children a nutritional breakfast every day! Last night beautiful chairs were auctioned off to raise funds for the cause.  Find out more about the Isabelo Feeding Scheme.

Margot Janse and her team of chefs put on a dazzling display, from the moment you entered the contemporary furniture store you were whisked away into another world. It was like Charlie and The Chocolate Factory for grown-ups. There was a wooden tree hung with tubes of truffle that instructed you to smear the paste onto porcini bark; a multitude of colourful textured  ‘balls’—filled with delicious intriguing centres; birds’ nests made out of fried potato, and, and…

DSC_2326

Move away from the tree dripping with delicious treasures to a trough filed with edible soil, mushroom and beetroot sponge, buttermilk and Jerusalem artichoke soups in dainty glasses; and tin cans that once opened revealed a pickled ‘roll mop’; and much, much more. Guests were encouraged to literally graze and forage this garden of explosive colour.

The next stop on this food journey was to the cheese table, where a chef diligently shaved fungi-looking slivers of cheese, to be accompanied with fruits suspended in a flower vase like so many marbles. To accompany the cheese, slices of crescent toast hung on another tree made out of nails.

The last installation was a wall covered literally with dessert spoons; each one holding something sweet, like rough and textured edible rocks.

What a night!

Head over to our Facebook page for more photos.

Posted by: Susan Huxter
Posted in: Food, Kids, Le Quartier Français, Margot Janse,
comment-notesComments: 1


  

Good news for the Early Learning Centre in Franschhoek

There’s been a lot of bad news this week, so we thought we’d share some very special news to help shed some light.
One of our highly valued overseas guests has made an incredibly generous donation of $50,000 to our Early Learning Centre in Franschhoek.
This is the centre’s second year in operation and they have 64 children from 3 and 4 year olds to the integrated Grade R class of 5 year olds, in which both Xhosa and Afrikaans coloured children are educated together, with English as the overarching lingua franca. With Le Quartier Francais, Margot Janse and the kitchen team providing balanced daily meals to the underprivileged learners.
Director of Education, Jacquie Spiers of The Kusasa Project says: “The donation will go a long way to resourcing our new Grade 1 class of 2014 and to providing for a highly skilled teacher for this group. It will help to keep us sustainable and thereby ensure that we never fail these vulnerable children, who are the future of this beautiful but benighted land.”
So a HUGE & HAPPY THANK YOU, to our very kind anonymous benefactor.

There’s been a lot of bad news this week, so we thought we’d share some very special news to help shed some light. One of our highly valued overseas guests has made an incredibly generous donation of $50,000 to our Early Learning Centre in Franschhoek.

This is the centre’s second year in operation and they have 64 children from 3 and 4 year olds to the integrated Grade R class of 5 year olds, in which both Xhosa and Afrikaans coloured children are educated together. Le Quartier Français, Margot Janse and the kitchen team provide balanced daily meals to the underprivileged learners.

Director of Education, Jacquie Spiers of The Kusasa Project says: “The donation will go a long way to resourcing our new Grade 1 class of 2014 and to providing for a highly skilled teacher for this group. It will help to keep us sustainable and thereby ensure that we never fail these vulnerable children, who are the future of this beautiful but benighted land.”

kusasa eager readers red 1

So a HUGE & HAPPY THANK YOU, to our very kind anonymous benefactor.

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


  

Celebrity Chefs Challenge Dinner

Samp and beans, pilchards, and butternut—these are some of the distinctly South African ingredients four of the country’s top chefs will be cooking with for charity.

psfa

Reuben Riffel, Margot Janse, Duncan Doherty and Neil Jewell are teaming up  to create a six-course menu using only Peninsula School Feeding Association’s (PSFA) staple ingredients.

The Celebrity Chefs Challenge Dinner takes place on Saturday 29 September at The Granger Bay Hotel School Restaurant in Mouille Point, Cape Town. Contact Janine Tilley on janine@psfa.org.za to purchase tickets for the event. Tickets are R370 per person, which will feed one child every school day for a whole year!

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


  

The family jewells

Neil and Tina Jewell aren’t the only cooks in the family. Little gems, their daughters Ellie & Rachel have taken a shine to the family trade too.

The jewel family

Under the banner ‘Petit à la carte‘ the kids have designed the kiddies selection at restaurant Bread & Wine. Expect tasty treats for tots such as, pizza toasts with mozzarella & ham, and vanilla bean ice cream for dessert.

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


  




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